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Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

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

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

carmel, carmal, caremel, caramal,

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

Preserved mustard greens made from large mustard leaves, which have a slightly bitter taste. The greens are packed in a spicy Sichuan pepper sauce to be served as a condiment.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

food thickener, thickening agent, liason, beurre manie,

A Scandanavian food dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill.

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 pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.