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The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

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

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.