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Horse-radish :: Horse-radish (n.) A plant of the genus Nasturtium (N. Armoracia), allied to scurvy grass, having a root of a pungent taste, much used, when grated, as a condiment and in medicine..

Pepper :: Pepper (n.) A well-known, pungently aromatic condiment, the dried berry, either whole or powdered, of the Piper nigrum..

Chutnee :: Chutnee (n.) A warm or spicy condiment or pickle made in India, compounded of various vegetable substances, sweets, acids, etc..

Soupe-maigre :: Soupe-maigre (n.) Soup made chiefly from vegetables or fish with a little butter and a few condiments.

Sauce :: Sauce (v. t.) To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor.

Relish :: Relish (n.) That which is used to impart a flavor; specifically, something taken with food to render it more palatable or to stimulate the appetite; a condiment..

Dressing :: Dressing (n.) A preparation to fit food for use; a condiment; as, a dressing for salad..

Seasoning :: Seasoning (n.) That which is added to any species of food, to give it a higher relish, as salt, spices, etc.; a condiment..

Cardamom :: Cardamom (n.) The aromatic fruit, or capsule with its seeds, of several plants of the Ginger family growing in the East Indies and elsewhere, and much used as a condiment, and in medicine..

High-seasoned :: High-seasoned (a.) Enriched with spice and condiments; hence, exciting; piquant..

Mustard :: Mustard (n.) A powder or a paste made from the seeds of black or white mustard, used as a condiment and a rubefacient. Taken internally it is stimulant and diuretic, and in large doses is emetic..

Balachong :: Balachong (n.) A condiment formed of small fishes or shrimps, pounded up with salt and spices, and then dried. It is much esteemed in China..

Myrtle :: Myrtle (n.) A species of the genus Myrtus, especially Myrtus communis. The common myrtle has a shrubby, upright stem, eight or ten feet high. Its branches form a close, full head, thickly covered with ovate or lanceolate evergreen leaves. It has solitary axillary white or rosy flowers, followed by black several-seeded berries. The ancients considered it sacred to Venus. The flowers, leaves, and berries are used variously in perfumery and as a condiment, and the beautifully mottled wood is used i

Vinegar :: Vinegar (a.) A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like..

Salmis :: Salmis (n.) A ragout of partly roasted game stewed with sauce, wine, bread, and condiments suited to provoke appetite..

Caster :: Caster (n.) A vial, cruet, or other small vessel, used to contain condiments at the table; as, a set of casters..

Caperberry :: Caperberry (n.) The small olive-shaped berry of the European and Oriental caper, said to be used in pickles and as a condiment..

Condiment :: Condiment (n.) Something used to give relish to food, and to gratify the taste; a pungment and appetizing substance, as pepper or mustard; seasoning..

Cassareep :: Cassareep (n.) A condiment made from the sap of the bitter cassava (Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot..

Turmeric :: Turmeric (n.) The root or rootstock of the Curcuma longa. It is externally grayish, but internally of a deep, lively yellow or saffron color, and has a slight aromatic smell, and a bitterish, slightly acrid taste. It is used for a dye, a medicine, a condiment, and a chemical test..

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