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1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs 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 sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.