Fresh cocoa beans with pulp
Fresh cocoa beans with pulp are cacao seeds newly removed from the pod while the sweet-acid white mucilage still clings to them. The seed-and-pulp mass is the starting material for post-harvest cocoa fermentation.
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.
All grains74
Grains, flours and brans34
Malts and malt extracts15
Legumes and pulses11
Nuts and oilseeds9
Starches4Coffee, cocoa and tea crops1
Grains, flours and brans34Malts and malt extracts15Legumes and pulses11Nuts and oilseeds9Starches4Coffee, cocoa and tea crops1Coffee, cocoa and tea crops