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A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

jerk sauce, jerk marinade, jerk chicken sauce,

A salt that is a combination of regular salt along with other seasonings such as paprika, dry mustard, onion powder and garlic powder.

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.

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 Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing (dressing) recipes.

quiche, quiche recipes, quiche made with eggs, vegetable quiche, quiche pie, savory pie, recipes for...

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

A beverage originating in Mexico that is made from vegetable juice, citrus juices and spicy seasonings.

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.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A seasoned water that has been produced by distilling rose petals with steam so the fragrance and flavor are introduced into the distilled water, providing a rose aroma and taste to the water.