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The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A term used in the U.S. to describe a medium size olive that is native to Spain but grown in California.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.