types:
Gewürzsoße,
Würzsoße
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
Küchenkraut
aromatic potherb used in cookery for its savory qualities
Salz
white crystalline form of especially sodium chloride used to season and preserve food
Ingwer
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
Pfeffer,
Pfefferkorn
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
Senf,
Senfkorn
black or white seeds ground to make mustard pastes or powders
Kurkuma
ground dried rhizome of the turmeric plant used as seasoning
Kardamom
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
Curry
pungent blend of cumin and ground coriander seed and turmeric and other spices
Paprika
a mild powdered seasoning made from dried pimientos
Safran
dried pungent stigmas of the Old World saffron crocus
Sesam
small oval seeds of the sesame plant
Kümmel
aromatic seeds of the caraway plant; used widely as seasoning
Mohn,
Mohnsamen
small grey seed of a poppy flower; used whole or ground in baked items
Dip
tasty mixture or liquid into which bite-sized foods are dipped
Jamaikapfeffer,
Piment
ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
Zimt
spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
Gewürznelke,
Nelke
spice from dried unopened flower bud of the clove tree; used whole or ground
Basilikum
leaves of the common basil; used fresh or dried
Borretsch,
Gurkenkraut
an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
Kerbel
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
Schnittlauch
cylindrical leaves used fresh as a mild onion-flavored seasoning
Koriander
parsley-like herb used as seasoning or garnish
Zitronenmelisse
lemony leaves used for a tisane or in soups or fruit punches
Liebstöckel
stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
Majoran,
Oregano
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
Mostrich,
Senf
pungent powder or paste prepared from ground mustard seeds
Petersilie
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
Salbei
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
Bohnenkraut
either of two aromatic herbs of the mint family
Estragon,
Thymian
fresh leaves (or leaves preserved in vinegar) used as seasoning
Chili
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
Chutney
a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices
Salsa
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
Dill
aromatic threadlike foliage of the dill plant used as seasoning
Essig
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
Sauce,
Soße
flavorful relish or dressing or topping served as an accompaniment to food
Brotaufstrich
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
Honig
a sweet yellow liquid produced by bees
Saccharose,
Zucker
a white crystalline carbohydrate used as a sweetener and preservative
Teeblatt
dried leaves of the tea shrub; used to make tea