Double concentrated tomato paste
Double concentrated tomato paste is a thick tomato ingredient used to add colour and concentrated flavour to sauces and condiments.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
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Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All produce111
Fruits39
Leafy and stem vegetables34
Roots and tubers12
Alliums6
Fruiting and pod vegetables6
Seaweeds5
Cabbages, mustards and other brassicas3
Dried and preserved fruits2
Pome fruit2
Citrus fruit1
Stone fruit1
Fruits39Leafy and stem vegetables34Roots and tubers12Alliums6Fruiting and pod vegetables6Seaweeds5Cabbages, mustards and other brassicas3Dried and preserved fruits2Pome fruit2Citrus fruit1Stone fruit1Fruiting and pod vegetables
Solanum torvum fruit and leaves
An East Akim survey reports fruit and leaf use in soups and stews; a separate Cape Coast experiment grew a selected seed accession. External poisoning reports do not establish Ghanaian incidence or a safe preparation method.
Tomatillo
The tomatillo is the tart green fruit of Physalis ixocarpa, a Mexican relative of the tomato that grows inside a papery husk. It is the base of salsa verde.
Green tomato
A green tomato is an unripe tomato, firm and sour, used for frying, pickling, relish and ferments. It carries tomatine, which falls as the fruit ripens.
Cucumber
Cucumber is the watery fruit of Cucumis sativus, domesticated in India, and the classic raw material of brine pickles from New York dills to Nepali khalpi and Korean oi-sobagi.
Tomatoes
Tomatoes are the fruit of Solanum lycopersicum, wild in the Andes and domesticated in Mesoamerica. They are eaten ripe or green, fresh, cooked, canned and fermented.