Title: Theory / Unimportant / Art / Cuisine / Accompaniment

Name: Coriander roots
Intuition: Mostly thai cooking

Name: Coriander
Name2: Cilantro
French: Coriandre

Name: Pickled Cucumber
Definition: Originally, not mature cucumbers. Now they have been cultivated as a separate cultivar
French: Cornichon

Name: Caraway
Name2: Persian cumin
French: Carvi
Name3: Meridian fennel
French2: Cumin des près

Name: Nigella sativa
Name2: Black caraway
French: Nigelle cultivée
French2: Cumin noir

Name: Turmeric
French: Curcuma

Name: Curry
Definition: Un mélange d'épice varié venant de cuisine indienne et pakistanaise
Page: https://fr.wikipedia.org/wiki/Curry
French: Cari

Name: Duqqa
Definition: a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread ^[2] or fresh vegetables for an hors d'œuvre
Page: https://en.wikipedia.org/wiki/Duqqa
French: un mélange de graines, de noix et d'épices du Moyen-Orient.

Name: Scalion
Page: https://fr.wikipedia.org/wiki/Curry
French: Échalote

Name: Tarragon
Page: https://fr.wikipedia.org/wiki/Tarragon
French: estragon

Name: Coffee bean
Page: https://fr.wikipedia.org/wiki/Tarragon
French: Grain de café

Name: Potato starch
French: Fécule de pomme de terre

Name: Garlic bulb
French: Tête d'ail

Name: Garlic clove
French: Gousse d'ail

Name: Ajwain
French: Ajowan

Name: Blanched almond
French: Amande (é)mondée

Name: Almond shelled
French: Amande entière

Name: Dill
French: Aneth

Name: Angelica Archangelica
French: Angélique officinale

Name: Anise
French: Anis vert

Name: Asafoetida
Definition: The dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula
French: Ase fétide

Name: Star anise
Name2: Anis étoilé
French: Badiane chinoise

Name: Basil
French: Basilic

Name: Borago
French: Bourrache

Name: Chamomille
French: Camomille romaine
Etymology: Chamamelun cobile

Name: Cinnamon
French: Cannelle

Definition: Flower button
French: Câpre

Name: Elettaria cardamomum
French: Cardamone

Name: Carmine
French: Carmin

Name: Blackcurrant
French: Cassis

Name: Chervil
French: Cerfeuil commun

Name: Chives
French: Ciboulette

Name: Five spice powder
Definition: Star anise
Definition2: cloves
Conjdef: Mix of spices usedi n chinese and vietnamese cuisine with
Definition3: Chinese cinnamon
Definition4: sichuan pepper
Definition5: Fennel

Name: Dried lime
French: lime séchée

Name: Cymbopogon citratus
French: Citronelle

Name: Curry tree
French: Caloupilé

Name: Alpinia Galanga
French: Grand galanga

Name: Cloves
French: Clou de girofle

Name: Ginger
French: Gingembre

Name: Laurus nobilis
French: Laurier

Name: Lavander
French: Lavande

Name: Lovage
Name2: Ache des montagnes
French: Livèche

French: Taro
French2: Songe

Name: Marjoram
French: Marjolaine

Name: Mentha
Name2: Mint
French: Menthe

Name: Peppermint
French: Menthe poivrée

Name: Lemon balm
French: Mélisse officinale

Name: Hypericum
French: Millepertuis

Name: Monarda didyma
French: Monarde

Name: Nutmeg
French: Noix de muscade

Name: Onion
French: Oignon

Name: Oregano
French: Origan
French2: Marjolaine sauvage

Name: Rumex
French: Oseille

Name: Paprika
French: Piment doux

Name: Curly leaf Parsley
French: Persil Frisé

Name: Parsley flat
French: Persil plat

Name: Pine nut
Definition: edible seeds of pine
French: Pignon (de pin)

Name: chilli pepper
French: Piment

Name: Sanguisorba minor
Name2: salad burnet, garden burnet, small burnet, or burnet
French: Pimprenelle

Name: Pink peppercorn
French: Poivre rose
French2: Baie rose

French: Piments martin
French2: Piment oiseau

Name: Peri-peri
Context: Cuisine
French: Pili-pili
French2: Langue d'oiseau

Name: Horseradish
French: Raifort

Name: Rosemary
French: Romarin

Name: Saffron
French: Safran

Name: Thyme
French: Thym

Name: Salvia
Definition: the largest genus of plants in the mint family
French: Sauge

Name: Salt
Definition: Is a mineral composed primarily of sodium chloride
French: Sel

Name: Calendula officinalis
Name2: pot marigold, ruddles, common marigold or Scotch marigold
French: Souci officinal

Name: Sambucus
Definition: a genus of flowering plants in the family Adoxaceae
Name2: elder
French: Sureau

Name: Elderberries
French: Baie de sureau

French: Fleur de sureau

French: Tamarin

Name: Truffle
French: Truffe

Name: Vanilla
French: Vanille

Name: Aloysia citrodora
French: Verveine odorante/citronelle

Name: Vinegar
Definition: an aqueous solution of acetic acid and trace chemicals that may include flavorings
French: Vinaigre

Name: White vinegar
Definition: a household cleaning agent. For most uses, dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned
French: Vinaigre blanc
French2: Vinaigre cristal

Name: Traditional Balsamic Vinegar
Definition: a type of balsamic vinegar produced in Modena and the wider Emilia Romagna region of Italy
French: Aceto Balsamico Tradizionale di Modena

Name: Spice
Definition: a seed , fruit , root , bark , or other plant substance primarily used for flavoring or coloring food
French: Épice

Definition: Tegument of Muscade nut
Name2: Fleur de muscade
French: Macis

Name: Papaver
French: Pavot

Name: Liquorice
French: Réglisse

Name: Tagetes patula
French: Oeillet d'inde

Name: Sumac
French: Rhus

Name: Sunflower
Name2: Helianthus annuus
French: Tournesol

Definition: un ensemble de plantes utilisées en cuisine et en phytothérapie pour les arômes qu'elles dégagent
French: Plante aromatique

Name: Peanut
French: Cacahouette

Name: Kaffir lime
French: Combava

Name: Thymus serpyllum
French: Serpolet

French: Verveine

Name: common juniper
French: Genièvre

Name: Tamarind fruit
French: Tamarins

Denoted by: coumarou, coumaron ou coumarine
French: Fève de Tonka

Name: Cocoa solid
Definition: the components of cocoa beans remaining after cocoa butter, the fat component, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state
French: Cacao

Definition: se compose de curcuma , graines de coriandre , poivre noir, graines de moutarde , laurier , thym , feuilles de bois d'Inde (piment de la Jamaïque, aussi connu comme quatre-épices ) et éventuellement du piment habanero . Les épices sont torréfiées avant d'être broyées. Il en résulte une poudre sèche prête à l'utilisation.
French: Colombo

Name: Ras el-hanout
Definition: A spice mix found in varying forms in Tunisia, Algeria, and Morocco.
Etymology: head of the shop

Name: Verjuice
Definition: A highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit
French: Verjus

Name: Bamboo shoot
French: Pousse de bambou

Name: Hummus
Definition: a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.[
French: Houmous

Name: Yeast extract
Definition: The cell contents of yeast without the cell walls;[3] they are used as food additives or flavorings, or as nutrients for bacterial culture media
French: Extrait de levure

Name: Bread crumbs
Definition: sliced residue of dry bread , used for breading or crumbing foods, topping casseroles , stuffing poultry , thickening stews , adding inexpensive bulk to soups , meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel
French: Chapelure

Name: Broth
Definition: A savory liquid made of water in which bones, meat, or vegetables have been simmered.[3] It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
French: Bouillon