Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy bread.
Pungent herb used either fresh or dried that goes particularly well with fresh or cured pork, lamb, veal, poultry or vegetables.
The dried brownish-
Versatile annual with sweet, nutty flavor used in appetizers, breads, meats and vegetables.
Small member of the onion family with brown skin, white-
Asian seasoning and condiment usually made from soybeans, wheat or other grain, salt and water. Chinese brands tend to be saltier than Japanese.
Tabasco is a liquid pepper seasoning. It is hot, so use judiciously; a few drops go a long way.
Fragrant, distinctively sweet herb used fresh or dried as a seasoning for vegetables, salads, chicken, light meats, seafood and eggs.
Turmeric is the root of a plant belonging to the ginger family. Turmeric is somewhat medicinal in aroma and should be used with restraint. Used primarily in pickling.
An acid liquid used for flavoring and preserving. Among the types are cider vinegar (made from apple juice); distilled white vinegar (usually made from grain alcohol); herb vinegar (flavored with herbs); and red or white wine vinegars, which also may be flavored with garlic.
Traditional English seasoning or condiment; an intensely flavorful, savory and aromatic blend of many ingredients, including molasses, soy sauce, garlic, onion and anchovies. Popular as a marinade ingredient or table sauce for foods, especially red meats.
The thin brightly colored outermost layer of a citrus fruit's peel.