types:
blanc d'oeuf
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
jaune,
jaune d'oeuf
the yellow spherical part of an egg that is surrounded by the albumen
lait malté
powder made of dried milk and malted cereals
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