Glossary

Rhum agricole is the French term for sugarcane juice rum — a style of rum originally distilled in the French Caribbean islands from freshly squeezed sugarcane juice rather than molasses.

Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds — all of which are natural sources of the benzaldehyde that provides the almond-like flavor of the liqueur.

A type of vinegar made from apple cider that is commonly used in cooking and as a natural remedy for various ailments. Tart, acidic, fruity.

A leafy green vegetable with a slightly bitter, peppery taste that is often used in salads and other dishes.

The base for this vermouth is junmai sake fortified with shochu. It is flavored with herbs, spices, and other botanicals. Herbal, bitter, sweet.

A type of bitter liqueur that is clear in color and typically used in cocktails. Bitter, herbal, citrusy.

A type of herb that is native to South Africa. Minty, blackcurrant-like, slightly bitter.

A citrus that is shaped like a hand and is commonly used for its aromatic zest. Citrusy, floral, sweet.

A slightly sour milk product that is tangy, slightly sour, creamy.

Small pieces of roasted cocoa beans. Chocolatey, nutty, slightly bitter.

An apple brandy that is produced in the Normandy region of France. Apple-like, woody, vanilla.

The leaves of a cedar tree. Woody, resinous, slightly sweet, bright and aromatic.

A type of Mexican rum that is made from sugar cane and has a buttery sweet in taste, similar to vanilla.

A small, spicy pepper that is native to Mexico. Spicy, smoky, slightly fruity.

A type of Italian vermouth that is flavored with various botanicals. Pale gold in color. Herbal, floral, slightly sweet.

A type of red Italian vermouth that is slightly sweet with spicy botanicals such as cocoa, citrus, ginger.

A natural fat that is derived from cocoa beans. Chocolatey, creamy, slightly nutty.

A Japanese cooking stock that is made from simmering dried fish, kombu seaweed, and other ingredients. Salty, savory, rich.

A type of French vermouth that is slightly sweet, floral, herbal.

A type of French vermouth that is dry, herbal, slightly bitter.

A type of French vermouth that is red and slightly sweet, herbal, slightly spicy.

A type of drier orange liqueur. Citrusy, bitter, and sweet.

The flowers of the elderberry tree. Floral, sweet, slightly tart.

A type of herb that is native to Mexico. Pungent, slightly bitter, herbal.

A type of cheese that is made from sheep's milk and is often used in Mediterranean and Middle Eastern cuisine.

A type of dry sherry that is produced in the Andalusia region of Spain. Nutty, slightly salty, dry.

An ingredient that is used to create foam or froth, it’s a blend of methylcellulose and xanthan gum.

A type of clarified butter. Slightly roasted, nutty background note, a little grassy.

A type of Italian liqueur that is flavored with bergamot and other botanicals. Floral, citrusy, herbal.

A Japanese whisky. Smooth, slightly sweet, slightly smoky.

A type of herb that is native to Europe. Citrusy, minty, slightly sweet.

A tropical grass commonly used in Asian cuisine and tea. Citrusy, bright, herbal.

A spice derived from the outer layer of the nutmeg seed. Warm and slightly sweet.

A distilled alcoholic beverage made from the agave plant. Vegetal, earthy, often characterized by a smoky flavor.

A traditional Japanese seasoning made from fermented soybeans. Savory and salty.

A type of seaweed commonly used in Japanese cuisine. Salty and umami.

Grapefruit liqueur (the French term for grapefruit).

A distilled alcoholic beverage made from fermented pear juice. Fruity, floral, fresh.

A spice often used in spice blends and to garnish dishes. Peppery but mild and slightly sweet.

A type of grape brandy from Peru and Chile. Floral and fruity.

A type of chili pepper commonly used in Mexican cuisine. Bright and slightly spicy.

A seed commonly used in Asian and Middle Eastern cuisine. Nutty and slightly sweet.

A herb commonly used in Japanese and Southeast Asian cuisine. Minty and slightly spicy.

A Japanese distilled alcoholic beverage — often made from rice, barley, or sweet potatoes. Floral, slightly fruity, with notes of toasted barley.

A type of basil commonly used in Southeast Asian cuisine. Sweet and slightly spicy.

A herb commonly used in Mediterranean and French cuisine. Savory and slightly floral.

A bright green nightshade commonly used in Mexican cuisine. Tart and slightly sweet.

A bright orange spice commonly used in Indian and Southeast Asian cuisine. Warm and earthy.

A fortified wine that is produced in Madeira. Nutty, caramel-like, slightly sweet.

A root often used in perfumes and aromatherapy. Smoky and earthy.

A grape variety used to make Cava — a Spanish sparkling wine. Crisp and citrusy.

A citrus fruit commonly used in Japanese cuisine. Tart and fragrant.

A Middle Eastern spice blend made with thyme, sesame seeds, sumac, and other herbs. Savory and slightly tangy flavor.

A type of vodka from Poland, flavored with bison grass. Sweet and herbal.