Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| acetum | vinegar > ACETA. |
| achar | a spicy pickle made primarily from mango, used in Indian cooking. |
| agrodolce | an Italian sweet-and-sour sauce > AGRODOLCES. |
| aioli | a garlic-flavoured mayonnaise. [French, f. Prov. ai garlic + oli oil.] |
| aji | a spicy pepper > AJIES. |
| alegar | vinegar made by turning ale sour. |
| alfredo | cooked with a cheese and egg sauce. No —S. |
| allspice | a widely used aromatic spice, so named because it combines the flavours of several different spices. |
| ancho | Chili pepper. |
| applesauce | 1. a relish or dessert made of apples stewed to a pulp and sweetened. 2. (sl.) bunkum, nonsense. |
| aspic aspis | a clear savoury meat- or fish-jelly used as a glaze or a mould for fish, game, hard-boiled eggs, etc. |
| assam | (Malay) tamarind as used in cooking. |
| avgolemono | a soup or sauce made from chicken stock, lemon juice and egg yolks > AVGOLEMONOS. |
| bearnaise | a rich white sauce flavoured with tarragon. |
| bechamel | a rich, white sauce, prepared with butter and cream. |
| bepepper | to sprinkle with pepper. |
| berbere | a hot-tasting Ethiopian paste of cayenne pepper, garlic etc often used in stews. |
| bespice | to season with spice, or with some spicy drug. |
| bhuna | an Indian sauce. |
| bolognese | a meat and tomato sauce. |
| botargo bottarga | a relish made from the roe of the grey mullet or tunny > BOTARGOS or BOTARGOES. |
| browning | a preparation for giving a brown colour to gravy etc. |
| capsicum | a plant yielding (eg red or green) peppers; its fruit. |
| carbonara | a pasta sauce made with eggs, bacon, cheese and cream. |
| cardamom cardamon cardamum | a spice consisting of or made from the seed capsules of various Indo-Malayan plants. |
| cassareep | the juice of the cassava root, made into syrup and used in sauces. |
| catchup catsup ketchup | a smooth, thick sauce made from tomatoes, mushrooms etc. |
| cayenne | a very strong pungent red pepper. |
| cayenned | seasoned with cayenne pepper. |
| chakalaka | (S. Afr.) a relish of tomatoes, onions and spices. |
| charoset charoseth haroset haroseth | a condiment of chopped apples, walnuts, and wine. |
| chaudfroid | a jellied sauce, or a dish, e.g. of chicken, including it. |
| chermoula | a marinade containing onion, coriander, and parsley, used in N. African cookery. |
| chili chilli | the (dried) red pod of a Capsicum pepper used in sauces, relishes, etc., and made into a hot cayenne > CHILIS or CHILIES; CHILLIS or CHILLIES. [Sp. chile f. Nahuatl chilli.] |
| chiltepin | a variety of chilli pepper. |
| chipotle | dried chilli pepper. |
| chutney chutnee | a warm or spicy condiment or pickle made in India, compounded of various vegetable substances, sweets, acids, etc. |
| cinnamic cinnamonic | pertaining to, or obtained from, cinnamon. |
| cinnamon | the spicy bark of a lauraceous tree of Sri Lanka. |
| cinnamony | like CINNAMON. |
| citral | a lemon flavouring. |
| clove | the flower-bud of the clove-tree, dried as a spice. |
| coady | a sauce made from molasses. |
| condiment | a seasoning e.g. salt or pepper; (verb) to season with a condiment. |
| curcuma | the plant that yields TURMERIC. [Arabic kurkum]. |
| dilled | flavoured with dill. |
| dukka dukkah | an Egyptian mixture of ground nuts and spices, used as a dip for roast meat. |
| espagnole | a brown sauce flavoured with tomatoes and sherry. |
| gari | thinly sliced pickled ginger, often served with sushi. |
| garlic | to flavour with garlic. |
| garni | trimmed, garnished. |
| garum | a thick fish sauce. |
| ginger | the hot spicy rhizome of the plant Zingiber officinale, used in cookery and medicine and candied as a sweet or preserved in syrup. [Malayalam inchiver]. |
| gochujang | a spicy paste used in Korean cuisine that is made from red chili peppers, glutinous rice, and fermented soybeans. |
| gravy | the juices exuded from meat while cooking; a sauce made by thickening and seasoning these juices. |
| gremolata | a colourful, flavorsome garnish, as of chopped parsley, lemon or orange peel etc. |
| guacamole guachamole | a kind of dip. [Nahuatl ahuacamoli, avocado sauce]. |
| habanero | a hot chilli pepper. |
| harissa | a hot paste made from chilli pepper, tomatoes, spices and olive oil. |
| haroset | see CHAROSETH. |
| haroseth | see CHAROSETH. |
| herbed | flavoured with herbs. |
| herby | tasting like herbs; full of herbs > HERBIER, HERBIEST. |
| hoisin | a Chinese sweet spice reddish-brown sauce. |
| hollandaise | a sauce made with butter, egg-yolks, vinegar or white wine, and lemon juice, usu. served with fish. |
| jalapeno | an especially hot type of Capsicum pepper > JALAPENOS. |
| ketchup | see CATCHUP. |
| ketchupy | like ketchup. |
| korma qorma | a kind of mild curry. |
| mace | a spice which is ground from the dried layer immediately within a nutmeg drupe and outside shell and kernel; (verb) to attack with a mace (weapon). |
| malaguetta | grains of Paradise (also malaguetta pepper). |
| marinara | a seasoned tomato sauce. |
| masala | a mixture of ground spices in Indian cookery. |
| mayo | mayonnaise > MAYOS. |
| mayonnaise | a thick sauce consisting of yolk of egg beaten up with oil and vinegar and seasoned with salt etc. |
| mirepoix | a French garnish, made of diced carrots, onions and celery. [From a French general whose cook is said to have created the dish]. |
| miso | a paste, used in flavouring, prepared from soya beans and fermented in brine > MISOS. |
| mole | a spicy Mexican sauce made from chili and chocolate. (Nahuatl molli, sauce). |
| mornay | a cream sauce with cheese flavouring. [Perh. f. Philip de Mornay (d. 1623), French Huguenot writer]. |
| mustard | a pungent condiment prepared from the seeds of the mustard plant. |
| mustardy | like mustard. |
| neral | the trans-isomer of CITRAL. |
| nutmeg | the aromatic kernel of an E. Indian tree much used as a seasoning in cookery; (verb) in football, to deceive (an opponent) by kicking the ball through his or her legs. |
| nutmeggy | full of or tasting like nutmeg > NUTMEGGIER, NUTMEGGIEST. |
| oversalt | to salt excessively. |
| oversauce | to sauce excessively. |
| panada | a thick sauce used to bind quenelles, forcemeats and rissoles. |
| paprica paprika | a hot spice derived from Hungarian red pepper. Also PAPRICA. |
| parslied parsleyed | adorned with parsley. |
| passata | an Italian sauce of pureed tomatoes. |
| pepper | a pungent aromatic condiment consisting of the dried berries of the pepper plant, ground or whole. |
| peppercorn | the dried berry of the pepper plant. |
| peppercorny | containing or tasting like PEPPERCORN. |
| peppery | tasting of pepper > PEPPERIER, PEPPERIEST. |
| pesto | an Italian sauce made of basil and cheese > PESTOS. |
| piccalilli | a mixed-vegetable pickle in a mustard sauce. |
| piccata | an Italian sauce. |
| pickle | a liquid, esp brine or vinegar, in which food is preserved; an article of food preserved in such liquid; (verb) to preserve food by pickling. |
| pimento pimiento | allspice or Jamaica pepper, the dried unripe fruits of a W. Indian tree. |
| pimenton | smoked chilli powder. |
| pistou | (Fr.) a French sauce. |
| pizzaiola | having a rich sauce made with tomatoes. |
| ponzu | (Japanese) a type of sauce made from orange juice, sake, soy sauce and red pepper. |
| qorma | see KORMA. |
| ragu | in Italian cookery, a meat and tomato sauce. |
| ravigote ravigotte | vinegar sauce: minced onion, capers, and herbs. |
| relish | a condiment; (verb) to enjoy the taste of. |
| remolade remoulade | a piquant sauce. |
| ristra | a string of dried chili peppers. |
| rouille | a Provencal sauce. [Fr. rouille, rust]. |
| roux | a thickening made of equal quantities of butter and flour mixed together > ROUX. |
| sabayon | a sauce of whipped egg yolks, sugar and wine. |
| saffron/B> | the dried stigmas of the saffron plant used as a spice and a dye. |
| sagy | full of sage; seasoned with sage > SAGIER, SAGIEST. |
| sauce | any dressing poured over food; (verb) to flavour with sauce. |
| saut | salt. |
| senvy | mustard. |
| serrano | a Mexican hot pepper > SERRANOS. |
| shoyu | a rich soy sauce made from soya beans naturally fermented with wheat or barley. |
| skordalia | (Greek) a dip of cold whipped potatoes and garlic served with pita bread. |
| soja | a dark, salty sauce made from fermented soy beans and wheat flour. |
| soubise | a sauce made with onions or onion puree. [From the Prince de Soubise]. |
| souce souse sowce sowse sowsse | to pickle; to marinade. |
| soy | a dark, salty sauce made from fermented soya beans. |
| spice | any aromatic and pungent vegetable substance used as a condiment; (verb) to flavour with spice. |
| spiceless | without spices |
| spicery | spices in general; a repository of spices. |
| spicy spicey | spicy > SPICIER, SPICIEST. |
| sriracha | (Thai) a spicy sauce made with red chilli peppers, vinegar, and garlic. |
| sugo | a sauce used in Italian cookery. |
| tamara | a mixture of cinnamon, cloves, coriander etc. |
| tamari | a concentrated sauce made of soya beans and salt > TAMARIS. |
| tartare | a mayonnaise dressing. |
| tikka | denoting a dish of meat or vegetables marinated in yoghurt and spices. |
| tomalley | the liver of the lobster, which makes a green sauce when cooked. [Carib taumali.] |
| turmeric | a spice used in Indian cooking. |
| veloute | a kind of sauce prepared from a white stock of chicken etc. [Fr. veloute, velvety]. |
| vinaigrette vinegarette | a salad dressing of oil and wine vinegar with seasoning. |
| vinegar | to treat or flavour with vinegar. |
| vinegary | tasting of vinegar. |
| wasabi | horse-radish, much used in Japanese cooking as a condiment > WASABIS. |