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A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A prune, made by drying a red plum, which has a sweet tangy flavor. This type of prune is available in some Middle Eastern markets.

Descriptor of wine that has excess acid components. Also can be described as being acidic, crisp, sharp, or vinegary.

In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A type of orange that does not have the sweet taste of many other oranges but instead provides a bitter flavor due to the higher acidic content.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

A small round fruit, containing a single stone or pit, that is grown as one of three types: Sweet, sour or wild cherries.

The small pit from sour cherries that grow on mahlep trees. Used as a seasoning in Middle Eastern cooking, Mahlab is a tiny kernel that is available as whole and split pieces.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed.

The Italian word for sweet and sour.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

A term meaning sharp flavored, spicy or sour in taste.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.