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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.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

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

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

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

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 paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered or dry mustard.

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.