2
Spice; comes from ground hot red peppers
5
Herb; mint family, licorice-like flavor; tender, green, leafy
7
Spice; seeds of the tall, hardy plant of the parsley family; has a mild, anise-like flavor
9
Herb; evergreen shrub with needlelike leaves; strong flavor
11
Spice; tangy flavor. Used whole, ground, or prepared as a condiment sauce
12
Herb; feathery green leaves; used to make pickles
13
Herb; from the coriander plant; bright green leaves with long stem
14
Spice; dried, ripened fruit of the parsley family; gives Chili is distinctive flavor
15
A combination of fresh herbs and vegetables tied in a bundle with butchers twine. It is dropped into the stock pot and allowed to simmer then removed before the dish is served.
16
Herb; fragrant green leaves with lots of points; often paired with chocolate, lamb, or fruit
18
Ingredients that enhance flavor without changing the natural flavor of food
21
Herb; shrub of the mint family; sharp spicy flavor
22
Herb; slightly bitter; used primarily in Italian cooking
24
Flavorings that blend with the natural flavor of foods
26
The leaves and stems of pants that are used as flavor builders
27
Spice; the kernel of the fruit of the nutmeg tree. Sweet, warm, spicy flavor
28
Spice; Derived from dried, ripe, red sweet peppers. Can be semi-hot or hot.
29
Herb; from the evergreen bay laurel tree