types:
pate d'anchois
paste made primarily of anchovies; used in sauces and spreads
condiment
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
herbe
aromatic potherb used in cookery for its savory qualities
épice
any of a variety of pungent aromatic vegetable substances used for flavoring food
sel,
sel de table
white crystalline form of especially sodium chloride used to season and preserve food
gingembre
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
poivre
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
sassafras
dried root bark of the sassafras tree
fenugrec
aromatic seeds used as seasoning especially in curry
ail
aromatic bulb used as seasoning
capucine
flowers and seeds and leaves all used as flavorings
curcuma
ground dried rhizome of the turmeric plant used as seasoning
poudre de chili
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
angélique
candied stalks of the angelica plant
anis
liquorice-flavored seeds, used medicinally and in cooking and liquors
safran
dried pungent stigmas of the Old World saffron crocus
glutamate monosodé
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
vanille
a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
édulcorant
something added to foods to make them taste sweeter
moka
a flavoring made from coffee mixed with chocolate
sauce
tasty mixture or liquid into which bite-sized foods are dipped
basilic
leaves of the common basil; used fresh or dried
bourrache
an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
cumin
leaves used sparingly in soups and stews
cerfeuil
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
ciboulette
cylindrical leaves used fresh as a mild onion-flavored seasoning
plante médicinale
leaves make a popular tisane; young leaves used in salads or cooked
citronnelle
lemony leaves used for a tisane or in soups or fruit punches
ache de montagne
stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
marjolaine,
origan
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
moutarde
pungent powder or paste prepared from ground mustard seeds
persil
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
romarin
extremely pungent leaves used fresh or dried as seasoning for especially meats
rue
leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
sauge
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
estragon
fresh leaves (or leaves preserved in vinegar) used as seasoning
thym
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
ketchup
thick spicy sauce made from tomatoes
sauce chili
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
chutney,
condiment
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
marinade
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
angélique
aromatic stems or leaves or roots of Angelica Archangelica
aneth
aromatic threadlike foliage of the dill plant used as seasoning
vinaigre
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
sauce
flavorful relish or dressing or topping served as an accompaniment to food
pâte à tartiner
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
saccharine
a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
sucre
a white crystalline carbohydrate used as a sweetener and preservative
sirop
a thick sweet sticky liquid