peaches

allspice

ALMONDS, esp. toasted

anise hyssop

apples

apricots, puree

arugula

basil

bay leaf

beverages, esp. cocktails

blackberries

BLUEBERRIES

bourbon

brandy

butter, unsalted

buttermilk

Calvados

caramel

Champagne

cherries

chile peppers, green (e.g., jalapeño)

chocolate: dark, white

CINNAMON

cloves

coconut

cognac

Cointreau

*CREAM AND ICE CREAM

crème fraîche

currants, red: fruit, jelly

custards

desserts and dessert sauces

figs

fruit crisp

ginger

Grand Marnier

grenadine

hazelnuts

honey

ice cream, esp. vanilla

ice, esp. pistachio

Kirsch

lavender

lemon thyme

lemon verbena

LEMON: juice, zest

lime, juice

liqueurs: nut, orange, peach (e.g., schnapps)

mace

Madeira

maple syrup

Marsala

mascarpone

mint

molasses

nectarines

nutmeg

oatmeal

oil, vegetable

olive oil

onions, yellow

ORANGE: juice, zest

papaya

passion fruit

pecans

pepper: black, white

pineapple

PISTACHIOS

plums

port

raisins

RASPBERRIES: fruit, puree

rum

saffron

salads, fruit

salsas, fruit

salt

soups, esp. cold

sour cream

star anise

STRAWBERRIES (e.g., fruit, puree)

SUGAR: BROWN, confectioners’, white

tarragon

tea

thyme

VANILLA

Vin Santo

vinegar: balsamic, champagne, cider, red wine, rice, white

violets, esp. candied

walnuts

watercress

whiskey

WINE: dry or fruity red or white or sweet (e.g., Asti, Burgundy, Merlot, sweet Muscat, Riesling, Rosé, Zinfandel)

yogurt

zabaglione