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Small confections having a peppermint flavor, which are eaten as candy or used for decorating and flavoring in cakes, cookies and other desserts.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance.

A dessert made with water, sugar, and flavorings that are blended together and frozen. The flavorings may include fruit juices, coffee, or various herbs such as mint.

A type of flavored bread that is a favorite in the Provence region of France. Anchovy bread is a sourdough bread that is flavored with mashed anchovies.

A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste that is slightly bitter, providing flavored overtones of cardamom and ginger.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.

Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup.

A beverage common in India that is made from yogurt and served plain or flavored. This drink is often served as a coolant which becomes a means to soften the hot and spicy aftertaste of many curry dishes served in Indian regions.

underripe, unripe,

A descriptor of wine characterized by the flavor/aromas of honey. Wines that have been infected with “noble rot” typically possess a “honeyed” flavor/aroma.

A descriptor of wine reminiscent of the aroma and flavor of table grapes. “Grapey” wine tends to be tart and lacks fruit flavor.

A variety of been not made with the traditional malt of barley, but instead from grains of wheat. Wheat beer is a common German beer that provides a robust flavor that can range from somewhat sweet and fruity to a spicer flavor tasting somewhat tangy or tart.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

Sugar that has been flavored by dried vanilla beans. It is made by placing a pound of sugar and two vanilla beans in an airtight container for approximately a week, shaking the jar slightly once a day to distribute flavor throughout the sugar.

A metal ball, containing tiny holes, that is used to hold tea leaves, herbs and spices. The ball with the flavored contents is placed in boiling water where it may be used to make tea or flavor sauces and soup or meat stocks.

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