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The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

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.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

Originating in Portugal, this variety of cheese is made from unpasteurized sheep's milk and is sold after it ages for at least 2 months.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A form or shape that is, as the name implies, twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.