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A plant from the parsley family, known as cilantro from which the seeds are harvested for use as a seasoning.

A Tunisian blend of spices consisting of caraway seeds, chiles or chile powder, coriander, and garlic.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

Another name given to cilantro because of its popularity in Asian cooking. Chinese parsley is as commonly used in China as regular parsley is used elsewhere.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

Fresh Greek sausage made from pork and flavored with orange zest, marjoram, coriander and allspice.

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.

weiner, weiners,

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

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.

An herb from the Asteraceae family of plants that is commonly used in Mexican cooking as a flavoring for bean dishes.

A German sausage made of pork, which is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

A mix of mild spices from India that are used to flavor a variety rice and dal dishes. Ingredients commonly found in Pulav Marsala include coriander, cloves, black pepper, cinnamon, Cassia, NaagaKeshar (Naaga Sagaralu), Badal Phool (star anise), Shahjeere, masala cardamom, and salt.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.

An herb with narrow green leaves that grow on a climbing plant. It has a smell similar to cilantro but has a bitter, peppery flavor.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.