Juniper, cinnamon, carraway, camomile, cloves and other flavouring agents are also employed in conjunction with the bitter principles, alcohol and sugar.
Other vegetables adopted from Mexico are the tomato (tomatl) and the chili, used as flavouring to native dishes.
Various flavouring materials, such as liquorice, tonka beans (Dipteryx odorata) and other ingredients are added, the natures of which are often trade secrets.
Hence, essential oils are extensively used for the flavouring of liqueurs, aerated beverages and other drinks.
The common potato (Solanum tuberosum), of which wild varieties are found, is not commonly used as a vegetable, but as a flavouring for soups and other dishes.