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A small plant of the parsley family from which seeds are harvested for use as a spice. The seeds can be used whole or they can be ground into a powder.

The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

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.

A Scandinavian alcoholic beverage distilled from potatoes or at times, from grain, which is then flavored with spices.

A cooked rice dish that originated in southern India which is traditionally made with rice, lentils, vegetables, and spices.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

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 sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

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

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

A metal strainer or polymesh basket, containing tiny holes, used to hold tea leaves, herbs and/or spices.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.