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A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

A mixture containing mushrooms, shallots, wine, and seasonings that are cooked in butter or oil in order to create a paste.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

A Belgian stew that is prepared with fish, vegetables, and seasonings that are blended into a rich sauce of cream, butter, and egg yolks.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A method of tenderizing meat, which has been floured and seasoned, by pounding it to break up the muscle fibers.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

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.

Small chunks of meat or fish that have been seasoned and/or marinated, put on a skewer or into a grilling basket and then grilled or broiled.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

The small pit from sour cherries that grow on mahlep trees. Used as a seasoning in Middle Eastern cooking, Mahlab is a tiny kernel that is available as whole and split pieces.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.