lentils

bacon

BAY LEAF

bell peppers, esp. red

bouquet garni

bread and croutons

butter, unsalted

cardamom

CARROTS

cayenne

CELERY

celery root

cheese, goat

chervil

chile peppers: dried red, fresh green

chives (garnish)

cilantro

cinnamon

cloves

coconut

cornichons

cream

cumin, esp. seeds

curry: leaves, powder, sauces

dill

eggplant

French cuisine

game birds, roasted (e.g., quail)

GARLIC

ginger

ham and ham hocks

honey

Indian cuisine

lamb

leeks

lemon, juice

lime, juice

meats

Mediterranean cuisine

mint, esp. spearmint

mirepoix (esp. for soups)

mustard seeds, black

mustard, Dijon

OIL: hazelnut, peanut, vegetable, walnut

olive oil

ONIONS, esp. red, white, yellow

oregano

PARSLEY, flat-leaf

PEPPER: black, white

pineapple

pork

poultry, roasted (e.g., chicken)

prosciutto

SALMON

SALT: kosher

sausage, esp. smoked

scallions

shallots

sorrel, esp. with green lentils

soups

soy sauce

spinach

squash, winter (e.g., butternut)

STOCKS: chicken, vegetable

thyme

tomatoes

turmeric

turnips

VINEGAR: balsamic, red wine, sherry

walnuts

wine, red

zucchini