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A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A spice that comes from an eight-point star shaped pod, which originates in China and is taken from a small evergreen tree.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

A Scandinavian alcoholic beverage distilled from potatoes or at times, from grain, which is then flavored with spices.

An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

A sweet alcoholic beverage, made as a blend of ingredients that have been enfused with the flavor of fruits, spices, herbs, creams, or various types of nuts to create the final result.