saffron 
available in strands or ground form; imparts a yellow-orange colour to food once infused. Quality varies greatly; the best is the most expensive spice in the world. Should be stored in the freezer
sage
a grey-green leaf herb with a slightly bitter flavour and distinctive aroma. Sold as fresh sprigs or dried leaves
sago
Also known as seed or pearl tapioca, it is from the sago palm, while tapioca is from the root of the cassava plant. Used in soups and desserts, often as a thickening agent.
sake
Japan's favourite rice wine. If sake is unavailable, use dry sherry instead.
salsa
a combination of tomato, onion, pepper, vinegar, herbs and spices. Available in chunky-style and varying degrees of hotness
salted black beans
Also known as Chinese black beans; these are fermented and salted soy beans available in cans and jars. Used most often in Asian cooking; chop before, or mash during cooking to release flavour.
sambal oelek
(also ulek or olek) Indonesian in origin; a salty paste made from ground chillies
sambuca
a semi-dry Italian liqueur flavoured with anise, herbs, berries, and spices
satay sauce
traditional Indonesian/Malaysian spicy peanut sauce
savoiardi
Also known as savoy biscuits, ladyfingers or sponge finger biscutis, these are Italian-style crisp fingers made from sponge cake mixture.
