types:
aderezo
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
hierba,
yerba
aromatic potherb used in cookery for its savory qualities
especia
any of a variety of pungent aromatic vegetable substances used for flavoring food
citrina
fragrant yellow oil obtained from the lemon peel
sal,
sal de mesa,
sal fina
white crystalline form of especially sodium chloride used to season and preserve food
jengibre
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
sasafrás
dried root bark of the sassafras tree
hinojo
aromatic anis-scented seeds
ajo
aromatic bulb used as seasoning
mostaza
black or white seeds ground to make mustard pastes or powders
capuchina
flowers and seeds and leaves all used as flavorings
cúrcuma
ground dried rhizome of the turmeric plant used as seasoning
cardamomo
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
chile
powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
curry
pungent blend of cumin and ground coriander seed and turmeric and other spices
angélica
candied stalks of the angelica plant
anís
liquorice-flavored seeds, used medicinally and in cooking and liquors
nebrina
berrylike cone of a common juniper; used in making gin
azafrán
dried pungent stigmas of the Old World saffron crocus
sésamo
small oval seeds of the sesame plant
comino
aromatic seeds of the caraway plant; used widely as seasoning
adormidera
small grey seed of a poppy flower; used whole or ground in baked items
glutamato monosodio
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
vainilla
long bean-like fruit; seeds are used as flavoring
moca
a flavoring made from coffee mixed with chocolate
salsa
tasty mixture or liquid into which bite-sized foods are dipped
malagueta,
tabasco
ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
canela
spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
clavo
spice from dried unopened flower bud of the clove tree; used whole or ground
macis
spice made from the dried fleshy covering of the nutmeg seed
nuez muescada
hard aromatic seed of the nutmeg tree used as spice when grated or ground
pimienta negra
pepper that is ground from whole peppercorns with husks on
albahaca
leaves of the common basil; used fresh or dried
borraja
an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
hisopo
bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
alcaravea
leaves used sparingly in soups and stews
cerafolio
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
cilantro
parsley-like herb used as seasoning or garnish
hinojo
leaves used for seasoning
mejorana,
orégano
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
mostaza
pungent powder or paste prepared from ground mustard seeds
perejil
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
romero
extremely pungent leaves used fresh or dried as seasoning for especially meats
ruda
leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
salvia
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
ajedrea
either of two aromatic herbs of the mint family
estragón
fresh leaves (or leaves preserved in vinegar) used as seasoning
tomillo
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
ají
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
salsa jalapeña
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
adobo
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
angélica
aromatic stems or leaves or roots of Angelica Archangelica
eneldo
aromatic threadlike foliage of the dill plant used as seasoning
vinagre
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
aderezo,
salsa
flavorful relish or dressing or topping served as an accompaniment to food
pasta
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
aspartame
an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
miel
a sweet yellow liquid produced by bees
sacarina
a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
azúcar
a white crystalline carbohydrate used as a sweetener and preservative
té
dried leaves of the tea shrub; used to make tea