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A mixture of spices or herbs that is applied to food for the purpose of adding flavor. A dry rub generally consists of spices, where a wet rub would consist of ingredients that are moist, such as juices, broths, herbs and vegetables, which form a paste that is applied to the food.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A natural substance that is one of the primary capsaicinoids existing in chile peppers that produces the hot spicy intensity to our taste sensory.

A powdery resin that covers quinoa seeds, which must be rinsed off before the seeds can be used. If the seeds are not rinsed properly, the resin will produce a bitter flavor that can be very unpleasant.

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.

Pure white in color, this variety of salt is harvested from the waters of the Atlantic Ocean. Un-refined, air dried and processed without additives, Maine Sea Salt is produced into small, coarse particles that contain the bright flavor of the sea.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

jerk sauce, jerk marinade, jerk chicken sauce,

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

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.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

A lightweight clear material produced in very thin thicknesses that can be used for covering foods being stored or prepared.