Apple cider vinegar Apple cider vinegar: Apple cider vinegar is a vinegar made from the juice of […]
Spices, edible oils and condiments
Acar (Asian condiment)
Acar Acar (Asian condiment): Acar is a type of pickle from maritime Southeast Asia, the most common in Indonesia, […]
Pickled onions
Pickled onions and baby onions Pickled onions: Pickled onions are a culinary preparation made from onions (cultivars of allium cepa […]
Chrain (condiment)
Chrain Chrain (condiment): Chrain (Czech: křen; German: Meerrettich or Kren in the East; Polish: […]
Bumbu (Indonesian cuisine)
Bumbu (Indonesian cuisine): Bumbu is an Indonesian word for a mixture of spices, and more generally refers to […]
Sake kasu (Japanese cuisine)
Sake kasu (Japanese cuisine): Sake kasu (酒 粕) (rice wine lees, Chinese: 酒糟; pinyin: […]
Lemon basil
Lemon basil Ocimum citriodorum Lemon basil: Lemon basil, or Thai lemon basil (*), or Lao basil (family of […]
Atchara (Filipino cuisine)
Atchara Atchara (Filipino cuisine): Atchara (also spelled achara or atsara) is a popular condiment in the Philippines made from […]
Siling labuyo pepper
Siling labuyo pepper: Siling labuyo pepper is a small pepper cultivar that developed in the Philippines after […]
Siling Haba Pepper
Siling Haba pepper: The Siling Haba pepper (or "long chili"), Espada pepper (means "sword" in Spanish), […]
Indonesian laurel
Indonesian laurel Indonesian laurel: The Indonesian laurel is a species of plants of the Myrtaceae family (Botanical name […]
Bagoóng (Filipino cuisine)
Bagoong Bagoóng (Filipino cuisine): Bagoóng (Tagalog pronunciation: [bɐɡuˈoŋ]; Ilocano: bugguong) is a Filipino condiment […]
Palapa (Filipino cuisine)
Palapa (Filipino cuisine): Palapa is a spicy but sweet Filipino condiment made with finely chopped whites […]
Green onion
Green onions Green onion: Green onions (also called spring onions or sibia) are vegetables derived from […]
Onionade
Onionade: Onionade is a mixture of black olives and candied onions. In the same spirit as the tapenade but with […]
Sweet onion from the Cévennes
Sweet Cévennes onion: The Cévennes sweet onion is an onion grown in a limited area of the Cévennes and […]
Choricero (chili)
Choricero (chili): Choricero peppers (in Spanish: pimiento choricero) are a variety of red peppers (themselves coming from a […]
Smoked garlic
Smoked garlic from Arleux Smoked garlic: Smoked garlic is a specialty of the North of France, in particular smoked garlic from Arleux […]
Herbe
Grass: nf The word “grass” (from the Latin herba “grass”, “young shoot” and […]
Vincotto (Italian cuisine)
Vincotto (Italian cuisine): Vincotto is the Italian name for cooked grape must. In Italy, it is produced mainly […]
Shishito (chili)
Shishito (chili): Shishito (獅子唐辛子, Shishitōgarashi in Japanese) pepper is a variety of sweet pepper from Asia from […]
Tellicherry (pepper)
Tellicherry (pepper): Tellicherry pepper (*) is a black pepper originating from the Malabar coast in India. […]
Scorched seeds
Singing seeds: Singing seeds are a mixture of spices of West Indian origin, composed of cumin, fenugreek and […]
Indian wood
Bois d'Inde: "Bois d'Inde" is the vernacular name given in French to two species of the genus Pimenta […]
Aralia
Aralia: Aralia is part of the genus Aralia (aralia) which includes perennial herbaceous plants and deciduous shrubs […]
Snack
Snacks: Snacks are appetizers intended to be nibbled, that is to say consumed without meals. This term is […]
Citron
Cistre: Cistre, also called chervil of the Alps, mountain fennel or fennel of the Alps (botanical name: […]
Gray pepper
Gray pepper: Pepper is a spice obtained from the berries of a species of pepper plant. The different peppers […]
Huile de poisson
Fish oil: Fish oil is an oil obtained from the biological tissues of fatty fish. The oil […]
Crushed red pepper
Crushed red pepper: The crushed red pepper or red pepper flakes (in English red pepper flakes) is a […]