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An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use.

Made from cow's milk, this variety of Gouda Cheese is blended with bits of Stinging Nettles to enhance the flavor of the cheese paste.

A variety of tea that is made from the rooibos herb, native to South Africa. This tea is caffeine-free and is a good source of anitoxidants.

A descriptor of wine suggesting the aroma/flavor of herbs.

Descriptor of wine with the aroma of fresh grass, hay, and/or herbs. Also used to describe wines with a green pepper character.

A container with small perforated holes that is used to hold flour, herbs, or other similar ingredients that are sprinkled on foods that are being prepared.

A sweet alcoholic drink that has been flavored with fruits, spices, herbs and nuts. It is often served as an after dinner drink but some flavors are also used as flavoring in desserts.

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.

A plant that is a member of the mustard family and is used as an herb and a salad green. It originated in eastern Europe and western Asia and now grows throughout the world.

A kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.

A type of mustard made with a combination of herbs and spices blended into a mustard base that is sweetened with honey.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

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 preparation generally made with fruit and/or vegetables, vinegar, herbs, and spices that provides a sweet and sour taste with flavors ranging from mild to very hot and spicy.

An alcoholic beverage made from distilled spirits that have been flavored with extracts from herbs, spices, roots, botanicals, or substances such as citrus peel that is used to make orange bitters.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A wooden utensil made from a hardwood such as maple that is used as a chopping or cutting surface when preparing delicate and small ingredients, such as fresh herbs.

A food dish that is native to Spain. It consists of fish marinated in a tangy sauce of olive oil, vinegar, herbs, and spices.

The leaf of a plant, native to South America, that is harvested when it is young to be used as a herb for seasoning of foods or as a fresh green to be served in salads.

A vegetable and barley soup tradionally served in Italy. Orzetto will often consist of barley, onions, garlic, herbs, and a variety of vegetables simmered into a hearty food dish....