Sherbet was originally a Middle Eastern beverage made from fruit juice and sweetened water, often cooled with snow. English picked up the word in the early 1600s from Turkish and Persian. Those languages got the word from Arabic sharbah, from sharibato drink. In 19th-century England, sherbet came to mean a sweet, fizzy drink. Now in British English sherbet refers to a fizzy, flavored powder eaten by dipping a finger into the packet. In American English, it refers to a frozen dessert made with fruit juice added to milk or cream, egg white, or gelatin.

10. Sorbet

In the late 16th century, English got the word sorbet from French, which got it from Italian sorbetto, which came from Turkish shorbet, which goes back to sharbah, the same Arabic word that is the origin of sherbet. In American usage, sorbet tends to be lighter than sherbet, often made with just ice and flavoring. 

11. Carob 

The carob tree is a small evergreen native to the eastern Mediterranean that bears long brownish-purple edible pods. The flour made from the pods is sometimes promoted as a chocolate substitute (as if!). According to the OED, the carob pod is “generally identified with the ‘husks’ eaten by the prodigal in the parable, Luke 15:16; and by some taken to be the ‘locusts’ eaten by John the Baptist, whence the names locust-pods, and St. John's bread.” Carob entered English in the mid-1500s, from Old French carobe, from medieval Latin carrubia, from Arabic kharrūba.

12. Caraway

The seeds of the caraway plant, a member of the parsley family, have an anise-like taste and are used to flavor desserts, cheese, Indian rice dishes, and other foods. Caraway entered English around 1440, either from medieval Latin carui, or from a Romance language cognate. (The word is carvi in French, Italian, and Spanish.) In Old Spanish, it was alcaravea or alcarahueya, from Arabic al-karawiyā or –karwiyā.  The editors of the New Oxford American Dictionary believe that the Arabic word is probably derived from Greek karon, "cumin," an idea disputed by the OED.

13. Syrup

The word entered English at the end of the 14th century, from Old French sirop or medieval Latin siropus, ultimately from Arabic sharāb wine or other beverage, syrup, shurb drink. 

14. Tamarind

Tamarind refers to the sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavoring in Asian cooking; the pod from which this pulp is extracted; or the tropical African tree that yields the pods. The word shows up in English in the 1500s from medieval Latin tamarindus, from Arabic tamr hindī, "Indian date."