Search

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

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 variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

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.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

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 traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

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.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

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

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

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