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Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

A component of most cooking salts. Humans require a small amount of sodium, an alkaline metal element, in their daily nutrition.

Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.

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.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A mixture of flour, baking powder, salt and shortening that are combined to form a base for making breads, biscuits, and flat cakes.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

A meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

Relishes from East India that are pickled, salted and seasoned. The seasoned flavors can range from sweet tasting to hot and very spicy.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

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.

Natural mineral water which contains sodium bicarbonate and other alkaline salts. It is taken from the springs in Vichy, France.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.

A perennial plant that grows along the beaches and on salt meadows in moderate and cold climates. It grows upright to approximately 2 1/2 ft.