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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Spices
spice
Culinary arts; Spices
Seasonings that come from the bark, buds, roots, seeds, stems or flower component of plants and trees.
alkanet root
Culinary arts; Spices
This spice comes from a wild plant; alkanet root does not have any flavor or taste, but is used for its deep red coloring.
allspice
Culinary arts; Spices
It is a dark-brown, pea-size berry. Comes from the evergreen pimento tree.
amchoor
Culinary arts; Spices
Amchoor is a spice that is sour in flavor; it is mostly used in Indian food. Derived from green, sour mango slices that have dried in the sun, amchoor is also called green mango ...
anise seed
Culinary arts; Spices
Anise seed can be used whole or grounded. With a sweet, licorice flavoring, anise seed is part of the parsley family. Whole anise seeds are green-brown in coloring, small in ...
caraway seed
Culinary arts; Spices
Like anise seed, caraway seed also comes from the parsley family, with a nutty flavor to its licorice taste. It is often used in making breads, pickling vegetables, and cheese ...
cardamom
Culinary arts; Spices
Spice that can been used as a whole pod (about the size of a cranberry), seeds or grounded. Cardamoms are part of the ginger family. It is often used in cakes, cookies, breads, ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)