condiment
61Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …
62Apache — Infobox Ethnic group group = Apache poptime = 31,000+Fact|date=October 2007 popplace = Arizona, New Mexico and Oklahoma rels = Shamanism, Christianity langs = Chiricahua, Jicarilla, Lipan, Plains Apache, Mescalero, Western Apache related =… …
63gingembre — [ ʒɛ̃ʒɑ̃br ] n. m. • v. 1330; jenjevre fin XIe; lat. zingiberi, gr. ziggiberis, d un mot indien ♦ Plante herbacée (zingibéracées), à rhizome charnu. Ce rhizome. Gingembre confit. ♢ Par ext. Le condiment tiré de ce rhizome. Biscuits au gingembre.… …
64piment — [ pimɑ̃ ] n. m. • 1664; « baume, épice » Xe; de l esp. pimiento, du bas lat. pigmentum « aromates, épices » 1 ♦ Plante potagère herbacée (solanacées), originaire des régions chaudes, cultivée pour ses fruits; fruit de cette plante. Piment doux. ⇒ …
65Horseradish — This article is about the plant. For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can t Avoid. Horseradish Scientific classification Kingdom …
66Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… …
67Stonewall Kitchen — is a creator of specialty foods based in York, Maine.HistoryStonewall Kitchen began in 1991 when founders Jonathan King and Jim Stott started selling homemade jams and vinegars at a local farmers market. Popularity grew, and in 1995 they won… …
68mustard — /mus teuhrd/, n. 1. a pungent powder or paste prepared from the seed of the mustard plant, used as a food seasoning or condiment, and medicinally in plasters, poultices, etc. 2. any of various acrid or pungent plants, esp. of the genus Brassica,… …
69THYM — Condiment des plus communs, le thym (Thymus vulgaris L.; labiées) doit son parfum à une essence (0,3 à 0,5 p. 100 du poids frais) bien moins toxique que celle des autres labiées aromatiques, composée de 20 à 40 p. 100 de phénols (thymol et… …
70estragon — [ ɛstragɔ̃ ] n. m. • 1601; estargon 1564; altér. de targon (1539); lat. sav. tarchon, de l ar. tarkhoun, gr. dracontion « serpentaire » ♦ Variété d armoise (composées), appelée aussi serpentine, dont la tige et les feuilles, aromatiques et… …
