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A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

A spice derived from the root of a tropical plant that is related to ginger. It has a sharp, bitter flavor and a bright yellow-orange color.

jerk sauce, jerk marinade, jerk chicken sauce,

A spice produced from the unripened dried berries of an evergreen tree native to Caribbean regions. The berries, which are typically the size of a small pea, can be ground into a powder, which is the form that is the most popular in the United States.

A plant from the ginger family that is grown in tropical regions. As the plant grows a pod or shell containing a strand of 15 to 20 tiny seeds begins to develop as it buds out.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.