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An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A sweet, but very strong spice obtained as an unopened flower bud from tropical evergreen trees, belonging to the myrtle tree family.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A rust colored seed that is harvested from the annatto shrub to produce the Achiote spice. Native to Latin America, Spain, and East India, the Achiote seed is protected by a pod containing 40 to 60 red seeds.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

A spice that is made from seeds of the black cumin plant. A member of the parsley family of plants, black cumin is native to parts of Asia, India and Pakistan where the seeds are harvested.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A mixture of spices that is used to season a variety of food dishes that include meat, poultry and fish.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

A spice that comes from an eight-point star shaped pod, which originates in China and is taken from a small evergreen tree.

A sweet spice which is slightly hot and is derived from the inner bark of an East Indian evergreen tree of the laurel family.

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.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.