Title: Theory / Unimportant / Art / Cuisine / Accompaniment / Mix

Name: Bouillon cube
Definition: Dehydrated bouillon or stock ormed into a small cube obtained by mixing already dry ingredients into a paste.
Name2: Stock cube

Name: Bouquet garni
Definition: a bundle of herbs usually tied together with string and mainly used to prepare soup , stock , casseroles and various stews

Name: Garam Masala
Definition: A kind of mixture of spice. Typically
- Fennel (saunf)
- Black and white peppercorns (kali/safed mirch)
- Cloves (laung)
- Cinnamon or cassia bark (darchini)
- Mace (outer covering of nutmeg) (javitri)
- Black and green cardamom pods (elaichi)
- Cumin (jeera)
- Coriander (dhania)
belnded with herbs or ground with water, vinegar or other luiquid

Name: Tabasco
Definition: a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt

Name: Berbere
Definition: a spice mixture whose constituent elements usually include chili peppers , coriander, garlic , ginger , basil , korarima , rue , ajwain or radhuni , nigella , and fenugreek .^[1] ^[2] ^[3] It is a key ingredient in the cuisines of Ethiopia and Eritrea .

Name: poivre aux cinq baies
Definition: un mélange d'épices, associant du poivre noir, vert et blanc, des baies roses et, soit de la coriandre , soit du piment de la Jamaïque .

Name: Harissa
Definition: a Tunisian hot chili pepper paste , the main ingredients of which are roasted red peppers , Baklouti (بقلوطي) peppers or serrano peppers , spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors

Name: Pesto
Definition: crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano

Name: Pistou
Definition: cold sauce made from cloves of garlic , fresh basil, and olive oil .

Name: Quatre épices
Definition: A spice mix used mainly in French cuisine
contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger

Name: Sambal
Definition: is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste , garlic, ginger , shallot , scallion , palm sugar , and lime juice

Name: Tapenade
Definition: dish consisting of puréed or finely chopped olives , capers , and anchovies

Name: Tahini
Definition: a condiment made from toasted ground hulled sesame.

Name: XO sauce
Definition: A spicy seafood sauce from Hong Kong[1] with an umami flavor

Name: Gentleman's Relish
Definition: A type of anchovy paste. contains anchovies (minimum 60%), butter, herbs and spices

Name: Miso
Definition: A traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.

Name: Ketchup
Definition: Sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger.[4]

Name: Dashi
Definition: a family of stocks used in Japanese cuisine

Name: Chutney
Definition: A number of sauces (or the dry base for such sauces) native to the Indian subcontinent, forming an integral part of the cuisines of the Indian subcontinent.