Dwarf fireweed
Dwarf fireweed (Epilobium latifolium) is a northern wild herb whose tender leaves and flowers appear in distinct Arctic food traditions.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Herbs
Wild chervil
Wild chervil is Anthriscus sylvestris, a mildly aromatic wild leafy herb distinct from garden chervil. It resembles poisonous Apiaceae; this account is not a foraging identification guide.
Sumac
Sumac is the tart fruit seasoning of several shrubs in the genus Rhus; Mediterranean spice is usually Rhus coriaria, while North American sumac berries also make a sour drink.
Makrut lime leaves
The fragrant leaves of Citrus hystrix bring a distinctive citrus aroma to Southeast Asian soups, curries, pastes and condiments.