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In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A preparation generally made with fruit and/or vegetables, vinegar, herbs, and spices that provides a sweet and sour taste with flavors ranging from mild to very hot and spicy.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A non-carbonated beverage flavored by tamarind, which is a tropical fruit from a shade tree that was originally found in Asia and North Africa.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A fruit native to India, which grows on tropical evergreen trees. Maturing into a small round fruit approximately 1 to 2 inches in diameter, Kokum becomes dark purple to black in color as it ripens.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

sate, sateh,

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.