Vegeta (vigetë in Albanian) is a mix of dehydrated vegetables, MSG, and spices. It was invented in 1958 in Croatia and quickly gained popularity throughout Eastern Europe.

The ingredients of five-spice reflect the five flavors (sweet, bitter, sour, salty, and savory) and also the five traditional Chinese elements (wood, fire, earth, metal, and water). In fact, all five ingredients are used in Chinese traditional medicine to promote digestion. Together they have a sweet and earthy taste, which is spicy, yet cooling.

Both nutmeg and mace come from the fragrant nutmeg tree (Myristica fragrans), an evergreen tree native to the Maluku Islands in Indonesia. The tree grows in tropical areas and has been cultivated in South Asia, Southeast Asia, East Asia, the Caribbean, and South America.

This month’s recipes use dried or powdered sumac. The spice comes from the fruit of the Sicilian sumac plant (Rhus coriaria), which is dried and ground. The taste of dried sumac compares to that of a fresh-squeezed lemon. It is sharp and tart with hints of sweetness

Furikake is a Japanese seasoning typically served over rice. Blends of furikake vary, but the most common ingredients include nori (dried seaweed), black and/or white sesame seeds, pickled red shiso leaf, and fish flakes. Other mix-ins include salmon, wasabi, or MSG. There are also vegan and vegetarian mixes available.