Black carrot
Black carrot is the anthocyanin-pigmented Eastern carrot (Daucus carota var. atrorubens), the purple root that preceded orange types and still colours kanji and şalgam.
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 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 fruit1Roots and tubers
Beetroot
Beetroot is the red taproot of Beta vulgaris. In Poland its soured juice replaced hogweed as the base of barszcz from the eighteenth century, and beet leaven is still made for Christmas Eve.
Turnip (Brassica rapa)
The turnip, a brassica crop whose roots and leaves are eaten. The source record names the species Brassica rapa, but its wild and naturalised forms are not assessed here.
Tuberous chervil
Tuberous chervil, Chaerophyllum bulbosum, is a biennial of the carrot family grown for its root in central Europe and gathered for its young leaves in Armenia.
Enset (Ensete ventricosum)
Enset is an Ethiopian staple crop grown for its starchy corm and pseudostem. Fermented kocho, extracted bulla and boiled amicho are distinct foods from the plant.
Cassava
Cassava is the starchy root of Manihot esculenta, transformed across Africa into fermented doughs, granules and flours through distinct processes whose safety depends on thorough cyanogen removal.
Konjac corm / konnyaku flour
The toxic corm of Amorphophallus konjac and the glucomannan flour milled from it, which sets into a firm, heat-stable konnyaku gel when cooked with limewater.
Viha seed and tuber
Madagascar sources document distinct seed and tuber food accounts for this wetland aroid; greenhouse cultivation data come from a botanical display, not food production.
Red turnip
Red turnips are the heritage turnips of Japan's Kiso valley; their stems and leaves are fermented without salt into sunki, a sour amber pickle.
Radish and daikon
Radish and daikon are the crisp, peppery roots, leaves and seed pods of Raphanus sativus, fermented as kimchi, takuan and sinki and eaten raw across Asia and Europe.
Carrot
Carrot is the sweet taproot of Daucus carota subsp. sativus, domesticated in Central Asia, and the raw material of kanji and a common companion in fermented vegetable mixes.
Parsnips
Sweet, aromatic storage roots used as a cooked vegetable and in household wines, with starch and soluble sugars that change as the roots grow and are stored.