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

A mix of mild spices from India that are used to flavor a variety rice and dal dishes. Ingredients commonly found in Pulav Marsala include coriander, cloves, black pepper, cinnamon, Cassia, NaagaKeshar (Naaga Sagaralu), Badal Phool (star anise), Shahjeere, masala cardamom, and salt.

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.

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

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.