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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Spices 
saffron
Culinary arts; Spices
Saffron comes from the crocus plant, and is known for its rich color and pungent aroma. It is used in rice, stews, sauces, and some baked goods.
turmeric
Culinary arts; Spices
Turmeric is related to ginger, derived from the root of a tropical plant. It can be bitter in taste, commonly known for its earthy flavor. Mostly used in mustards and curries, ...
mace
Culinary arts; Spices
Mace is the bright red outer shell of a nutmeg seed. When dried, it becomes yellow-orange in coloring. Mace has a stronger flavor and aroma than nutmeg. It is commonly used for ...
sesame seeds
Culinary arts; Spices
Sesame seeds are small and flat, and come in four colors: brown, red, black, and most common, ivory. These seeds are nutty and lightly sweet, used for baked goods, breads, dips, ...
orange peel
Culinary arts; Spices
Also known as orange zest, orange peel is produced by grating the outer skin of an orange. It adds a citrus flavor and fragrance to food, used in stuffings, relishes, salads, ...
orange zest
Culinary arts; Spices
Also known as orange zest, orange peel is produced by grating the outer skin of an orange. It adds a citrus flavor and fragrance to food, used in stuffings, relishes, salads, ...
lemon peel
Culinary arts; Spices
Also known as lemon zest, lemon peel is produced by grating the outer skin of a lemon. It adds a lemony, citrus flavor and fragrance to foods, used in different spreads, salads, ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)