6 Terms
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Spices
Used for cooking and seasoning of foods.
Industry: Culinary arts
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Spices
Parsley
Culinary arts; Spices
Much grown for its curled, divided, aromatic leaves, used to flavour and garnish food; the leaves of this plant; the plants collectively.
Horseradish
Culinary arts; Spices
A cruciferous plant, with white flowers and broad rough leaves, a native of middle Europe and western Asia, commonly cultivated for its root.
Thyme
Culinary arts; Spices
A plant of the genus Thymus, N.O. Labiatæ, comprising shrubby herbs with fragrant aromatic leaves, found chiefly in the Mediterranean region.
Chive
Culinary arts; Spices
The smallest cultivated species of Allium, which grows in tufts, with rush-like hollow leaves and small clustered bulbs. The leaves are cut for use in soups and stews.
Fennel
Culinary arts; Spices
A fragrant perennial umbellifer having yellow flowers, cultivated chiefly for its use in sauces eaten with salmon.
Chilli powder
Culinary arts; Spices
A mixture of different seasonings (ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices).
