Hallertau Mittelfrüh hops
A traditional German aroma-hop land variety, associated with the Hallertau and described with herbal, spicy and floral notes. Cultivar identity, crop analysis and the growing place of a particular lot remain separate facts.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
All ingredients
Green cardamom
Green cardamom is the cured capsule of Elettaria cardamomum, valued for aromatic seeds used whole or ground in sweet and savory dishes.
Dried mint
Dried mint is the leaf of a Mentha plant after moisture has been removed. The exact species varies by product; the linked Halloumi recipe specifies only optional dried mint, while separate standards distinguish spearmint from peppermint.
Czech Saaz hops
Saaz, or Žatecký poloraný červeňák, is a Czech fine-aroma hop cultivar used for herbal hop character and bitterness in beer. Its cultivar, product form, origin and lot analysis describe different parts of the ingredient.
Cilantro
Cilantro is the fresh leafy herb of Coriandrum sativum, the same annual plant that produces coriander spice. Its green, aromatic leaves and fine stems bring a vivid herbal note to foods such as sai krok Isan.
Black peppercorns
Black peppercorns are dried fruits of Piper nigrum, valued for piperine pungency and volatile aroma; whole peppercorns season Peter Kuruvita's lime pickle.
Ginger juice
Fresh liquid pressed from ginger rhizome, used in a small amount to season a documented Nepali lapsi achar; distinct from grated ginger, powder and sweetened ginger beverages.
Coriander seed
Coriander seed is the dried, aromatic fruit of Coriandrum sativum, used whole, cracked or ground in spice blends, pickles and cooked dishes.
Herbs
Culinary herbs are the leaves and tender shoots of aromatic plants, used for flavour and aroma. The plant and its fresh, dried or extracted form decide what a cook is handling.
Cayenne
Cayenne is a very pungent red powder from dried, ground hot chilli pods, mostly Capsicum annuum, and the name of the long red peppers it comes from.
Calabrian pepper flakes
Calabrian pepper flakes are dried red Capsicum annuum from Calabria, crushed into coarse pieces; Peperoncino di Calabria is a protected geographical indication.
Alainchi (cardamom)
Alainchi is the large or black cardamom of the eastern Himalaya, the dark, smoke-dried pods of Amomum subulatum. Its camphor-cool, smoky seeds season Himalayan and North Indian cooking and a sweet Nepali lapsi achar.
Cinnamon
Cinnamon is the dried inner bark of Cinnamomum trees, rolled into quills or ground; Ceylon cinnamon comes from C. verum of Sri Lanka and cassia from related species.
Chilli powder
Chilli powder is dried chilli fruit ground fine, sold either as plain ground chillies or, in the United States, as a seasoning blend with salt, garlic and cumin.
Chilli
Chilli is the pungent fruit of Capsicum plants, native to the Americas and eaten fresh, dried, ground or fermented in cuisines around the world.
Green chilli (serrano, jalapeño and milder varieties)
Green chillies are fresh, unripe or just-ripe pods of Capsicum annuum, from the medium-hot jalapeño and hotter serrano to mild New Mexican types, used raw in sauces and cooked in pastes.
Dried red chillies
Dried red chillies are ripe chilli pods, mostly Capsicum annuum, preserved by drying and used whole, soaked, flaked or ground in pastes such as harissa and in spice blends.
Scotch bonnet pepper
The Scotch bonnet is the squat, fiercely hot, fruity chilli of Jamaican jerk and Caribbean pepper sauces, a Capsicum chinense cousin of the habanero.
Locoto chilli
Locoto is the Bolivian name for Capsicum pubescens, an Andean chilli with thick-walled fruit, distinctive dark seeds and heat that varies between plants and harvests.
Ají amarillo
Ají amarillo is the orange-yellow Peruvian chilli cultivar group of Capsicum baccatum, used to colour and season huancaína sauce and ají de gallina. Published heat estimates do not establish one range for the named cultivar.
Brown / oriental mustard seed
Brown or oriental mustard seed comes from Brassica juncea, a hybrid of black mustard and turnip rape. It is the hot, easily harvested seed behind Dijon, spicy brown mustards and much of the mustard oil of the Indian subcontinent.
White / yellow mustard seed
White or yellow mustard seed comes from Sinapis alba, the mildest of the three mustards and the one behind American yellow mustard. Its pale seed is also prized by sausage makers and picklers.
Black mustard seed
Black mustard seed is the small, dark, very pungent seed of Brassica nigra, the hottest of the three mustards. It gives its bite through sinigrin, which turns into allyl isothiocyanate when the crushed seed meets water.
Garlic cloves
Garlic cloves are the separate bulblets of Allium sativum, pungent only once cut. They flavour herb salts, ferments such as Thai som-fak, and countless cooked dishes.
Ginger
Ginger is the aromatic rhizome of Zingiber officinale, used fresh, dried and preserved. Historical ginger wines sliced or bruised it to flavour a sugar-based ferment.
Sweet or smoked paprika
Sweet and smoked paprika are mild red powders made from dried ripe peppers, the smoked kind dried over oak or holm oak fires, used for colour and flavour in sausages, stews and rubs.
Red chilli
Red chilli is the ripe, red fruit of a Capsicum pepper plant, used fresh, dried, as flakes or as powder to add heat, colour and flavour to pickles, ferments, sauces and stews.
Calabrian pepper powder
Calabrian pepper powder is a dried, milled chile seasoning. In the linked salami it is measured apart from flakes; the name alone does not show cultivar, exact origin or PGI status.
Fennel pollen
Fennel pollen is the fine, aromatic seasoning gathered from flowering fennel heads. The linked salumi recipes pair measured pollen with fennel seed; protected Finocchiona names seeds and/or flowers, not isolated pollen.
Magnum hops
Hallertauer Magnum is a high-alpha hop cultivar used chiefly for bitterness in beer. Its crop form and lot analysis matter more than a variety name alone.
Perle hop pellets
Perle is a German-bred hop cultivar supplied as pellets for beer, with documented spicy aroma and both bittering and aromatic uses. Pellet grade and lot chemistry are unconfirmed.
Garlic powder
Finely ground dried garlic used to distribute garlic flavour through foods, distinct from coarser dried grades and garlic salt.
White pepper
White pepper is the ripe fruit of Piper nigrum with its outer fruit wall retted or stripped away, leaving a pale, smooth peppercorn. It seasons pale sauces and soups and three linked cured sausages.
Spicy paprika
Dried ground pepper fruit supplies red-orange colour, pepper flavour and pungency. Hot, sweet and smoked describe different attributes, so the package’s exact identity matters.
Kaffir lime leaves
Kaffir or makrut lime leaves are the aromatic foliage of Citrus hystrix, used whole for infusion or finely cut in soups, curries and seasonings.
Pimienta de dulce
Pimienta de dulce is the Ecuadorian culinary name for allspice (Pimenta dioica), a dried tropical berry. Distinct from true peppers, it offers a complex aroma of clove, cinnamon, and nutmeg, and is used whole in chicha de jora.
Ishpingo
Ishpingo is the dried, hat-shaped calyx of Mespilodaphne quixos, a western-Amazon laurel. Its cinnamon-like perfume seasons colada morada, champús and chicha de jora in Ecuador.
Crushed coriander seed
Crushed coriander seed is the ripe, dried fruit of Coriandrum sativum broken into coarse aromatic pieces for curries, sauces and meat seasonings.
Dried parsley
Dried parsley is the dehydrated leaf of Petroselinum crispum, sold as flakes, granules or powder for its herbal aroma and green flecks.
Willamette hops
An Oregon-bred Fuggle-related aroma hop whose cones and pellets contribute bitterness and aroma through the brewer's choice of crop and addition stage.
Hierba luisa
The lemon-scented grass Cymbopogon citratus, sold in Ecuador as hierba luisa or limonaria and steeped for its aroma in chicha de jora, avena and leaf water.
Fenugreek seed (methi)
Fenugreek seed is the bitter, fragrant dry seed of Trigonella foenum-graecum, used in tempering, pickles, breads and spice mixtures.
Cumin seed
Cumin seed is the dried aromatic fruit of Cuminum cyminum, used whole or ground; a Himachal Galgal pickle account names it among the seasonings.
Saffron
Saffron is the dried stigma of Crocus sativus, valued for its golden colour, floral aroma and gentle bitterness; two linked amla preserves use it at distinct stages and measures.
Cloves
Cloves are the dried unopened flower buds of Syzygium aromaticum. Whole buds infuse liquids and can be removed; ground clove disperses its intense aroma through food.
Turmeric powder
Turmeric powder is dried, milled Curcuma longa rhizome. Its pigments and aroma season three documented fruit pickles at distinct stages; it is not their fermentation culture.
Minced garlic
Minced garlic is peeled Allium sativum cut into small, moist pieces, releasing the pungent sulfur aromas that season sauces, vegetables and meat preparations.
Black pepper
Black pepper is the dried fruit of Piper nigrum, a tropical climbing vine, used whole, cracked or ground for its pungency and aromatic oils.
Cinnamon sticks
Cinnamon sticks are dried inner bark curled or layered into quills. The common name covers several Cinnamomum species; whole bark perfumes food and drink.