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A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

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

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

A crisp vegetable, that is also classified as a herb, that grows as a greenish-white bulb containing tubular stalks topped with feathery leaves.

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 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.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.