- Absinthe, 40
- Almond, 38
- Allspice, 9
- Anchovy Paste, 31
- Anise, 14
- Anisette, 40
- Basil, 16
- Bay Leaves, 18
- Black Pepper, 12
- Candle-Nut, 37
- Capers, 25
- Capsicum, vide chili, 20
- Carachi, 32
- Caraway, 15
- Cardamon, 11
- Cassia, 8
- Cassareep, 32
- Catsup, vide Ketchup
- Cayenne, vide Chili
- Celery, 16
- Chartreuse, 40
- Chervil, 16
- Chili, 29
- Chutney, 32
- Cinnamon, 7
- Clove, 6
- Condiments, antiquity of, 2;
- classification of, 3;
- digestive value of, 1;
- exhibition of, 41;
- mediæval use of, 3.
- Coriander, 13
- Cumin, 13
- Curaçoa, 39
- Curry, 26
- Devonshire Sauce, 33
- Dill, 15
- Fennel, 17
- Fenugreek, 14
- Garlic, 23
- Ginger, 29
- Grains of Paradise, 14
- Guinea Pepper, 30
- Horse-Radish, 28
- Ketchup, 33
- Kümmel, 40
- Leek, 23
- Lemon, 41
- Lime, 41
- Lime-juice Sauce, 33
- Long Pepper, 13
- Mace, 11
- Maraschino, 40
- Mint, 20
- Mixed Seasonings, 31
- Mustard, 26
- Noyau, 39
- Nutmeg, 10
- Olive, 36
- Onion, 22
- Parsley, 19
- Penang Spices, 31
- Pepper, 11
- Pickles, 35
- Pistache Nut, 39
- Ratafia, 39
- Safflower, 24
- Saffron, 24
- Sage, 20
- Salad Dressings, 35
- Salt, 5
- Samphire, 36
- Sauces, 32
- Shallot, 24
- Soy, 34
- Star Anise, 15
- Summer Savory, 19
- Sweet Marjoram, 21
- Tabasco Sauce, 35
- Tarragon, 22
- Thyme, 19
- Tonka-bean, 38
- Turmeric, 25
- Vanilla, 37
- Verjuice, 41
- Vinegar, 41
- Winter Savory, 19
- Worcestershire Sauce, 33