types:
jusblokje
a cube of evaporated seasoned meat extract
smaakmaker
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
specerij
any of a variety of pungent aromatic vegetable substances used for flavoring food
citroenolie
fragrant yellow oil obtained from the lemon peel
gember,
gemberwortel
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
peper,
peperkorrel
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
koriander
dried coriander seeds used whole or ground
knoflook
aromatic bulb used as seasoning
mosterdzaad
black or white seeds ground to make mustard pastes or powders
kardemom
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
cayennepeper
ground pods and seeds of pungent red peppers of the genus Capsicum
anijs,
anijszaad
liquorice-flavored seeds, used medicinally and in cooking and liquors
ve-tsin
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)
atjar
spicy or savory condiment
dompelbad
tasty mixture or liquid into which bite-sized foods are dipped
allspice,
piment
ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
kaneel,
pijpkaneel
spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
kruidnagel
spice from dried unopened flower bud of the clove tree; used whole or ground
foelie,
macis
spice made from the dried fleshy covering of the nutmeg seed
kervel
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
venkel
leaves used for seasoning
knoflookteentje,
teen
one of the small bulblets that can be split off of the axis of a larger garlic bulb
citroenmelisse
lemony leaves used for a tisane or in soups or fruit punches
maggi
stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
mosterd
pungent powder or paste prepared from ground mustard seeds
peterselie,
pieterselie
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
rosmarijn,
rozemarijn
extremely pungent leaves used fresh or dried as seasoning for especially meats
dragon
fresh leaves (or leaves preserved in vinegar) used as seasoning
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
marinade
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
azijn,
edik
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
saus,
tabakssaus
flavorful relish or dressing or topping served as an accompaniment to food
aspartaam
an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
sacharine
a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
siroop
a thick sweet sticky liquid