Hyphaene petersiana sap
Sap tapped from Hyphaene petersiana, distinct from the fermented Utchema drink made from it and from sap of other palms.
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.
Sugars
Palm sap
Sugar-rich liquid tapped from different palms, gathered fresh or transformed into local drinks and sweeteners; species and collection stage shape its composition.
Sugarcane
Sugarcane is a tall tropical grass whose jointed stalk stores sucrose-rich juice. Fresh cane and its expressed juice feed very different preparations, from boiled sugar and syrups to fermented drinks such as Ilocano basi.
Priming sugar
Priming sugar supplies fermentable carbohydrate for carbonation during conditioning. The name can cover sucrose, dextrose or formulated drops; the linked cider recipe specifies neither a sugar type nor an amount.
Brown and white sugar
White sugar is refined sucrose, almost pure; brown sugar is sucrose with molasses, left in or added back. Molasses makes brown sugar moister, darker and more strongly flavoured.
Loaf sugar
Refined sugar formed into a solid cone, historically cut or powdered for kitchen use and dissolved into wine liquor.
Dextrose
Crystalline D-glucose supplies fermentable carbohydrate to starter bacteria. Hydration state, starch source and product formulation remain relevant when selecting the powder.
Lump sugar
A historical refined-sugar form whose name has covered truncated cones and, in later usage, smaller pressed or cast pieces.
Granulated sugar
Granulated sugar is dry crystalline sucrose refined from cane or beet. It sweetens dough, feeds baking yeast, and helps set particular fruit spreads.
Sugar
Sugar is a family of sweeteners with different forms and food roles; refined white sucrose may come from cane or beet, while less refined forms add other flavours and moisture.