Toasted sesame oil
Dark, strongly scented oil pressed from roasted sesame seed, used as a last-minute seasoning in East Asian sauces, dips and dressings rather than as a frying oil.
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.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Plant oils
Coconut oil
Fat pressed or separated from the kernel of a mature coconut: solid below about 25 °C, mostly saturated and half lauric acid, sold virgin, refined or hydrogenated.
Cooking oil
Cooking oil can coat a pan, carry heat around food, or contribute flavor and texture. The source and intended use matter because oils differ in flavor and heating behavior.
Extra-virgin olive oil
Extra-virgin olive oil is mechanically extracted olive-fruit oil meeting chemical and sensory standards. Its fruit aromas, bitterness and pungency vary by cultivar, harvest and handling.
Olive oil
Oil extracted from olive fruit serves as cooking fat, flavouring and, in some cheese methods, an exterior treatment. Grade, cultivar, processing and storage shape its character.
Vegetable oil
A broad kitchen label for edible oils pressed or extracted from many plant sources, each with its own flavor, composition and handling needs.
Mustard oil
Mustard oil is an aromatic pressed seed oil used to cook and season foods such as Nepali achar. Its seed and pressing method vary with the product.