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A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste.

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.

A type of tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.