FermenteaWhere food goes to change

Ingredients

1086 articles on substrates, cultures and additives.

All produce111Fruits39Leafy and stem vegetables34Roots and tubers12Alliums6Fruiting and pod vegetables6Seaweeds5Cabbages, mustards and other brassicas3Dried and preserved fruits2Pome fruit2Citrus fruit1Stone fruit1

Fruits

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A whole netted cantaloupe sits behind a cut half showing orange flesh and pale seeds in a fibrous central cavity on a warm ivory background.
Substrates

Melon (Cucumis melo)

Cucumis melo, a cultivated melon of the Cucurbitaceae. Its origin is still debated: a review proposes Africa, and the wild melons it discusses are described as non-edible.

Whole blueberries with dusty blue skins sit beside two leafy sprigs bearing ripe and pale unripe berries on a warm ivory background.
Substrates

Lowbush blueberry

Lowbush or wild blueberry, Vaccinium angustifolium: a small subshrub of eastern North America whose berries are gathered wild and harvested from managed fields.

Red woodland strawberries with green sepals, hairy stems and toothed trifoliate leaves rest on a warm ivory surface.
Substrates

Woodland strawberry

Woodland strawberry (Fragaria vesca) is a small-fruited perennial, picked wild for centuries and distinct from the large cultivated hybrid strawberry. It is eaten raw and in a few historical dishes.

A cluster of whole dark Matiti fruits with blue-grey bloom and green leaves rests on a warm ivory surface.
Substrates

Matiti fruit

Matiti is the fruit of Artabotrys brachypetalus, a Mozambican Annonaceae species. Communities in Chicualacuala District eat the ripe fruit fresh and make traditional drinks and jam from it.

Ripe golden-orange cloudberries with their clustered drupelets clear against a warm ivory background.
Substrates

Cloudberry

Cloudberry has distinct Gwich’in, Nunatsiavut, NunatuKavut-area and Québec records. A 2009 cutover-peatland trial reports site-specific rhizome establishment results, not a household pot or fruit-yield method.

Bletted brown medlars, one cut open, on an ivory platter.
Substrates

Medlar

The common medlar, Mespilus germanica, is a small tree whose hard, sour fruit is eaten only after it has bletted, softening through decay into a sweet, apple-sauce-like pulp.

A fruiting American elderberry branch with serrated green compound leaves and clusters of deep purple-black berries on a warm ivory surface.
Substrates

American elderberry (Sambucus canadensis L.)

Sambucus canadensis is the accepted name used here for American elderberry. Missouri production guidance and named-cultivar studies give useful regional growing information, while food and analytical sources leave process questions open.

Fresh red and green rhubarb stalks lie in a loose bundle on a warm ivory tabletop.
Substrates

Rhubarb stalk

Rhubarb stalks are the tart leaf petioles of garden rhubarb, eaten as a vegetable and used in sweet dishes and wines; they lend a must sharpness and aroma but little sugar.

A small group of mature green plantains resting on a warm ivory surface.
Substrates

Plantain

Plantains are starchy cooking bananas used green through fully ripe. Their firmness and sweetness shift with maturity, and ripe mashed fruit appears in a University of Rhode Island Liberian rice-bread adaptation.

Three whole pears on a shallow cream platter: an elongated green pear, a golden russet pear and a round golden Asian pear.
Substrates

Pear

Pears are Pyrus fruits used fresh, pressed for perry, or crushed for fruit spirits; cultivar, species and ripening stage shape each preparation.

Fresh coconut milk in a small clear glass bowl, with coconut kernel and grated coconut beside it.

Coconut milk

Coconut milk is an aqueous emulsion extracted from mature coconut kernel, sold fresh, packaged or reconstituted. It is distinct from the liquid naturally inside a coconut.

An opened cacao pod with pale pulp-covered seeds and a small portion of separated white pulp on an ivory plate.
Substrates

Cacao pulp

Cacao pulp is the moist, sweet-acid mucilage around cacao seeds. It fuels bean fermentation and can be extracted for fruit drinks, wine and vinegar.

Fresh red and yellow cashew apples with small attached kidney-shaped nuts, in a pale ceramic bowl.

Cashew apple (Anacardium occidentale)

Cashew apple is the juicy swollen flower stalk attached to the cashew nut. Its fresh juice, cajuína, alcoholic ferments and vinegar are distinct products; the nut and its shell are separate materials.

A whole pineapple with its leafy crown and a fresh cross-section on an ivory plate.
Substrates

Pineapple

Pineapple is a sweet-tart tropical multiple fruit whose fresh flesh and peel supply sugars and acids to fruit ferments, while cultivar and maturity shape the balance.

A cluster of fresh dark wine grapes with a leaf and a few loose berries on a warm ivory surface.
Substrates

Grape

Wine grapes are fresh berries selected for vinification; their sugars fuel alcoholic fermentation, while cultivar, ripeness and handling shape the fruit and the wine it can become.

Three golden-yellow whole yuzu and one seeded half rest on a warm ivory tabletop.
Spices and aromatics

Yuzu (fruit and zest)

Yuzu (Citrus junos) is a hardy, thorny East Asian citrus whose sour juice and intensely scented peel flavour ponzu, yuzu kosho and preserves.

Red cherry plums rest on a warm ivory tabletop beside two halves revealing golden flesh and a stone.
Substrates

Tart plums (cherry plums)

Cherry plums (Prunus cerasifera) are small, malic-acid-rich plums, red, yellow or green, that give Georgian tkemali sauce its sharp, fruity sourness.

A heap of tan tamarind pods with two cracked open to reveal brown pulp and fibres, beside glossy seeds on an ivory tabletop.
Acids

Tamarind pulp

Tamarind pulp is the sweet-sour flesh of Tamarindus indica. It brings a tartaric-acid-led fruit flavour to chutneys, sauces and drinks; water content and sourness vary across forms and brands.

Five ripe yellow bananas joined at the crown sit beside a partly peeled banana on a warm ivory tabletop.
Substrates

Ripe banana

A ripe banana is sweet, soft pulp in which ripening has turned most of the starch into sugar. That sugar and softness make it a base for banana ketchup, beer, wine and vinegar.

A whole red pomegranate beside a cut half exposing ruby arils and cream pith, with a few loose arils on a warm ivory tabletop.
Substrates

Pomegranate

The pomegranate (Punica granatum) is a seed-filled fruit whose arils run from sweet to sharply sour, depending on citric acid. Sour fruit becomes juice, molasses and dried anardana.

Green and yellow-orange calamansi form a small heap with four seed-filled cut halves on a warm ivory tabletop.
Acids

Calamansi

Calamansi is a small, very sour kumquat-mandarin hybrid, Philippine cooking’s all-purpose citrus, squeezed into soy sauce, fish sauce, broths and dips.

One whole golden-yellow quince with fine down on an ivory surface.
Substrates

Quince

A fragrant, usually yellow pome with firm, tart and astringent flesh, cooked for tender fruit dishes, jelly and dense quince paste.

Fine yellow lemon zest fills a small white ceramic bowl, with a few scattered shreds on a warm ivory tabletop.
Spices and aromatics

Citrus zest

Citrus zest is the aromatic outer rind, taken separately from the white pith and juice. Its fruit type, cut and fresh or dried form shape its use in food.

Whole firm green unripe mangoes in a plain dish.
Substrates

Unripe mango

Unripe mango offers sourness and firm texture at several maturity stages, from tender whole pickle fruit to mature-green slices for cooking or drying.

Four avocado halves, one holding a brown seed, and one whole green avocado rest on a warm ivory tabletop.
Substrates

Avocado (ripe flesh)

Ripe avocado flesh is the soft, buttery, fat-rich pulp of Persea americana, eaten raw. It is low in acid, so it is a fresh ingredient that needs care in chilled dishes.

A whole bunch of blue-black grapes with pale bloom on an ivory surface.
Substrates

Concord grapes

Concord is a seeded, blue-black slip-skin grape with a distinctive aroma, used fresh and in juice, preserves, pies and wine.

Green and purple-black whole olives in two speckled cream bowls with four loose olives on a warm ivory tabletop.
Substrates

Olives

Olives are the bitter fruit of Olea europaea, made edible by lye, brine or salt, and the raw material of the table olives that are cured and fermented around the Mediterranean.

Fresh dark elongated mulberries with short stems on an ivory dish.
Substrates

Mulberries

Mulberries are the soft fruits of Morus trees, used fresh and dried and as the fruit base for documented Georgian tklapi. The cited tklapi accounts do not identify a species.

Cloudy golden apple juice in a clear glass beside a whole apple.
Substrates

Preservative-free apple juice

Apple juice without added preservatives, used as a drink, a cooking ingredient and a substrate for cider. Its cultivar, clarity, concentration and treatment history depend on the actual product.

Several small mottled whole lapsi fruits in a plain ceramic dish, with one fruit beside it.
Substrates

Lapsi (Nepali hog plum)

Lapsi is Nepal's tart stone fruit from Choerospondias axillaris. Its cooked pulp becomes achar, titaura, mada and other sour or sweet preserves.

Whole green and yellow-green limes in a plain ceramic dish.
Substrates

Lime

Lime brings sour juice, fragrant peel and firm rind to fresh food and preserved condiments; the fruit named in a recipe may belong to several citrus types.

Fresh pineapple peel strips with patterned green-gold rind and pale yellow cut surfaces on an ivory ceramic plate.
Substrates

Pineapple peel

Pineapple peel is the tough, fibrous outer skin of Ananas comosus, comprising roughly a third of the fruit's mass. It serves as a flavoring substrate and fiber source in drinks like chicha de jora and tepache.

Peeled orange flesh with visible juicy vesicles in a small ivory dish.
Substrates

Orange pulp

Fresh orange segment flesh, prepared separately from rind and membranes, bringing juicy tissue, sweetness, acidity and aroma to marmalade and other foods.

Raw orange rind pieces with white pith and orange outer peel on an ivory surface.
Substrates

Orange peel with albedo

Orange rind retaining its white inner pith, combining aromatic outer peel with the body and pectin used in marmalade and other citrus preparations.

Loose whole dark-purple-black muscadine grapes in a shallow ivory dish.
Substrates

Dark-skinned muscadine grapes

Dark-fruited muscadines have thick coloured skins, soft aromatic pulp and prominent seeds, used fresh or made into juice, preserves and red wine.

One whole ripe lemon and a cut half on a warm ivory tabletop.
Substrates

Lemons

Lemons are aromatic, acidic citrus fruits whose peel, pith and juice serve different jobs in food and drink. The fruit is a hybrid with a complex history.

Small whole immature green figs in a plain dish.
Substrates

Green figs

Firm green figs are the unripe fruit of the fig tree selected for preserves that keep the fruit whole and let it absorb syrup.

Whole pale green amla fruits in a plain ceramic dish.
Substrates

Amla (Indian gooseberry)

Amla is the firm, sharply sour fruit of Phyllanthus emblica. Cooks transform it into murabba, pickles, chutneys, drinks and dried snacks.

Three whole yellow Galgal fruits in a plain shallow ceramic dish.
Substrates

Galgal fruit

Himachal galgal is a large sour hill citrus used for pickles, concentrated juice and fresh winter preparations; its botanical naming varies across authorities.