Vegetarians often substitute agar, an almost tasteless seaweed, for gelatin to "set" a dish.
A favorite spice for desserts, allspice is also used in vegetarian stews.
Almond extract is a concentrated flavoring, best used in cakes and other desserts.
Aloe vera is a succulent plant; the liquid gel found inside its leaves can be added to smoothies and other drinks.
This Italian cookie, made with almond paste or flavoring, can be an ingredient for other dessert recipes.
Use amchoor, an Indian flavoring made from sun-dried mangoes, in vegetable dishes,
Anisette is a sweet liqueur that has a licorice flavor.
Arame is a mild-tasting Japanese seaweed that is used in vegetable stir-fries and salads.
Arrowroot is a tasteless thickener for vegetarian recipes such as puddings and stews.
Barbecue flavor is a mixture of ingredients that vary in different regions of the U.S.
This hot powder is made from a selection of different kinds of peppers and adds a kick to dishes.
Chocolate is made from the cocoa bean, and left alone it is called unsweetened or baking chocolate.
Cinnamon is used mostly in sweet dishes, but can also add depth to savory dishes like stews too.
Mustard comes in many forms - as seeds, a powder and the prepared sauce. It's a versatile ingredient, adding tangy flavor to otherwise mild foods.
Wasabi is a green Japanese condiment with a sharp tang of flavor.