Za'atar

A group of herbs and a Middle Eastern spice blend, containing sumac, sesame seeds and the herb za'atar itself. The fresh herbs are available only around the Mediterranean. Local Lebanese and Middle Eastern shops sell the spice blend, which is sprinkled on bread before baking. Good with barbecued meat.

Turmeric

Curcuma longa. Available as a whole root, the dried and ground aromatic rhizome is sometimes referred to as 'Indian saffron', but there is no comparison. Used to color butter, cheese and mustard. Buy ground and keep in a cool, dark place. Cook a little with rice for a golden color.

Sumac

Rhus coriaria. The dried berries of this Mediterranean shrub are ground into a reddish-purplish powder. Available in local Lebanese and Middle Eastern food stores, sumac is used to infuse a dish with lemon flavor, without adding any liquid and is sprinkled on fattoush.

Wasabi

The root of a native Japanese plant, eaten freshly grated or made into a paste. A green, powdered form is available, which is mixed into a paste with water. Used with sashimi and sushi, this hot condiment is mixed with soy sauce for dipping.

Tamarind

Tamarindus indica. Available as pulp, paste or assam powder, this substance adds a sour flavor. Used in Indian curries. To use the pulp, soak in hot water, stand 20 minutes, then extract liquid from the pulp. Use paste and powder after dissolving.

Star Anise

Illicium verum. This fruit of an evergreen tree has a aniseed flavor. Buy whole or ground and use to flavor Asian dishes, such as stir-fries, pork, veal and duck, and biryani rice. Also used in liqueurs and to disguise medicinal flavors.

Vanilla

Vanilla planifolia. This spice originates from the orchid family. The pods are harvested while immature, so they don't burst. Use to flavor sweet dishes, such as ice creams, puddings, cakes and pies, especially those containing chocolate. Also in liquid form.

Sunflower Seed

Helianthus annuus. Native to Peru, the dried seeds of the sunflower plant are extensively used in the manufacture of oil. When roasted, they are eaten as a healthy snack or sprinkled over salads.

Sesame Seed

Sesamum indicum. Native to India, the dried fruits of the sesame plant are frequently used to flavor and garnish breads, and to make oil. Available in black and white varieties. Ground sesame seeds are the main ingredients in tahini and halva.

Sichuan or Chinese Pepper

Xanthoxylum piperitum. Like sansho powder, these berries come from the prickly ash and are not related to the peppercorn. They have a distinctive and intense flavor. Buy whole or ground; dry-roast the whole berries for best results.

Saffron

Crocus sativus. The dried stigmas of 200,000 mauve, autumn-flowering crocus flowers are needed to obtain 1kg of saffron, so it is not difficult to imagine why it is so costly. Use threads in paella, bouillabaisse, risotto Milanese and saffron cakes. Keep refrigerated.

Pepper

Piper nigrum. When ripe, pepper berries are red. Black peppercorns are the dried, unriped berry used whole or freshly ground. White peppercorns are riper berries, de-husked and dried. They are hotter and less aromatic than black. Green peppercorns are the fresh, unripe berries.

Sansho Powder

Used in Japanese cooking, this powder is made from the dried and ground leaves of the prickly ash and has a peppery, lemon-like flavor. Must be used sparingly.

Poppy Seed

Papaver somniferum. Used frequently in Indian cooking, primarily as a thickener, this seed from the poppy flower is available in two varieties: black/blue and white. Also used extensively in Middle Eastern and Middle European cuisines.

Paprika

Capsicum tetragonum. Hungarian goulash would not exist without this ingredient. Used in soups, sauces, salads, spreads, sausages, and salamis, a host of meat, poultry and fish dishes, and in ketchup. Made from finely ground, dried, red capsicum.

Salt

Sodium chloride. Added to most food, even sweet dishes, to bring out the flavor. Don't add much in the beginning, you can always add more later. Varieties: coarse, coarse curing, cooking, fine, rock, sea, table, flavored, seasoned.

Pickling Spice

Used in preserved and pickled vegetables, vinegars and chutneys, this mixture consists of dried bay leaves, red chillies, mustard and coriander seeds, allspice, cloves, ginger and mace.

Panch Phora

An Indian seasoning mix of cumin, black mustard, nigella, fenugreek and fennel seeds. Added to the cooking oil, it imparts a typically Indian flavor to food. Not to be confused with the Chinese Five Spice mix.

Nutmeg

Myristica fragrans. Buy whole and grate as needed. Used to flavor soups, vegetables, breads and cakes. A true Bolognese sauce is not complete without grated nutmeg.

Mace

Myristica fragrans. The outer, lacy covering of the nutmeg kernel, flattened and dried in the sun. Available in strips or ground, mostly used in curry mixtures, pickles, as a flavoring for corned beef, soups and sausages.