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A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A small native fruit that is common to the bush country of Australia. Like many of the bush produce from the Australian region, this fruit is small and grown on bushes that can be found in a variety of country areas.

Also referred to as Leidsche Kaas, Leidsekaas or Leiden cheese in the Netherlands, this cheese is of Dutch origin and made in the city of Leiden, which is similarly known as Leyden as well.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

Grown from a very tiny chia seed, this sprout is a nutritious ingredient for salads and sandwiches, providing a flavor similar to watercress.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

A dried or dehydrated form of garlic that has been sliced into flakes or minced bits to be used as a cooking and flavoring ingredient.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

A spice produced from the unripened dried berries of an evergreen tree native to Caribbean regions. The berries, which are typically the size of a small pea, can be ground into a powder, which is the form that is the most popular in the United States.

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

Grown in tropical regions, this is a variety of spice that is considerably larger than the traditional peppercorn and is actually a common spice known as "allspice" but referred to as a peppercorn in areas where it is grown.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.