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Ingredients

1086 articles on substrates, cultures and additives.

All ingredients

280 ingredients

Substrates
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Illustrative gold-to-amber liquid wheat malt extract syrup with malted grain context; not a specific Briess variant or historical AHA batch.
Substrates

Briess wheat extract

Briess wheat extract is prepared wheat-and-barley malt wort sold in concentrated form for brewing. The linked Weizen recipe uses two cans, 6.6 lb total, without naming a specific Briess wheat-extract variant.

A loose mound of whole pale-golden Carapils malt kernels on a warm ivory surface.
Substrates

Briess Carapils malt

A pale, enzyme-free barley malt made by Briess for use alongside other brewing malts, with intended contributions to beer body and foam.

A small mound of whole, golden-brown Aromatic Munich malt kernels on a warm ivory surface.
Substrates

Briess Aromatic malt

Briess Aromatic Munich Malt 20L is a deeply kilned two-row barley malt used in small measure to lend malt aroma and colour. Monk’s Ration lists three ounces alongside four pounds of pale base malt.

A loose mound of pale golden two-row malt kernels with a few scattered grains on a warm ivory tabletop.
Substrates

American two-row pale malt

A lightly kilned brewing base made from two-row barley. It supplies starch and enzymes for the mash, with the maltster’s product and lot analysis defining its brewing properties.

Three fresh whole amberstripe scad arranged on a shallow cream platter.
Substrates

Amberstripe scad

A marine scad named in a Vietnamese fish-sauce account as a whole-fish substrate; the account gives a 4:1 fish-to-salt example but no species-level voucher.

Whole firm green unripe mangoes in a plain dish.
Substrates

Unripe mango

Unripe mango offers sourness and firm texture at several maturity stages, from tender whole pickle fruit to mature-green slices for cooking or drying.

Two whole heads of fresh mustard greens with pale ribs and small roots rest on a warm ivory tabletop.
Substrates

Mustard greens

The leaves of Brassica juncea, a hardy cool-season crop with a sharp, sulfurous bite, eaten fresh and cooked and fermented across Asia as pickled greens, kimchi and gundruk.

Four avocado halves, one holding a brown seed, and one whole green avocado rest on a warm ivory tabletop.
Substrates

Avocado (ripe flesh)

Ripe avocado flesh is the soft, buttery, fat-rich pulp of Persea americana, eaten raw. It is low in acid, so it is a fresh ingredient that needs care in chilled dishes.

A raw bone-in pork shoulder joint with distinct muscles and white fat seams rests on a warm ivory tabletop.
Substrates

Pork shoulder

Pork shoulder is the forequarter of the pig, divided into the upper Boston butt and the lower picnic. It is a working muscle group with connective tissue and fat, and it is the usual lean meat for sausage.

A whole bunch of blue-black grapes with pale bloom on an ivory surface.
Substrates

Concord grapes

Concord is a seeded, blue-black slip-skin grape with a distinctive aroma, used fresh and in juice, preserves, pies and wine.

A rectangular slab of raw skinless pork belly with pink meat and thick white fat layers rests on a white ceramic platter against a warm ivory background.
Substrates

Fatty pork belly

Raw pork belly combines muscle and adipose tissue in layers. Its fat content varies, and a recipe weight of belly is not a measured weight of pure fat.

Pale yellow dry soybeans in an ivory bowl, with a few beans nearby.
Substrates

Soybeans

Soybeans are the mature dry seeds of Glycine max, about 40 percent protein and 20 percent oil, the substrate of tempeh, natto, miso, soy sauce and many other fermented foods.

Fresh whole silver anchovies lie in a loose overlapping pile on a shallow white ceramic plate against a warm ivory background.
Substrates

Anchovies

Anchovies are small schooling sea fish of the family Engraulidae, eaten fresh or dried and above all salted: as fillets in oil, whole salted fish or fish sauce.

Three whole magenta-red turnips with short green crowns and slender root tails rest on a warm ivory tabletop.
Substrates

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.

Dry olive-green and brown tea leaves fill a shallow speckled cream bowl, with a small scatter on a warm ivory tabletop.
Substrates

Tea

Tea is the processed leaf of Camellia sinensis, an evergreen shrub from the borderlands of south-western China. Steeped and sweetened, it is the base of kombucha and jun.

Whole toasted skin-on almonds rest in a loose group on a warm ivory tabletop.
Substrates

Almonds (toasted)

Toasted almonds are whole sweet almond kernels dry-roasted until golden to brown. Heat replaces their marzipan note with a roasted, nutty one; they thicken and flavour romesco.

Three white daikon roots with trimmed green crowns rest on an ivory tabletop, one cut crosswise with its detached piece showing white flesh.
Substrates

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.

A whole blue-green cabbage and a cabbage half showing its pale layered interior rest on a warm ivory tabletop.
Substrates

Cabbage

Cabbage is the dense leafy head of Brassica oleracea, a European vegetable that keeps for months and is the classic raw material for sauerkraut, with napa cabbage the base of kimchi.

A raw lean beef round steak with fine red muscle grain and a pale fat edge rests on a warm ivory tabletop.
Substrates

Lean beef

Lean beef is the trimmed muscle of cattle, Bos taurus and Bos indicus. In Genoa-style salami it is the second lean meat beside pork, ground fine, with pork back fat added separately.

Brown chocolate malt kernels heap in a speckled cream ceramic dish with scattered grains on a warm ivory tabletop.
Substrates

Chocolate malt

Chocolate malt is barley that has been malted and then roasted to a dark brown, used in porters, stouts and brown ales for colour and a bitter-cocoa, roasted-coffee flavour. It contains no cocoa.

Orange-pink shrimp heads and hollow peeled shells form a loose mound on a shallow white plate against a warm ivory background.
Substrates

Shrimp heads and shells

The combined head tissue and shells saved during peeling; chef Alex Perry uses a weighed kilogram of this mix in a distinct shrimp garum.

A loose heap of translucent pink-orange shrimp shells, tails and detached heads on a shallow white plate against a warm ivory background.
Substrates

Shrimp shells

Peeled shrimp exoskeleton used for strained stocks; modern quick-garum guidance names shells as a possible substrate without a shell-specific formula.

Three whole green tomatillos, one in a tan papery husk, and one cut half rest on a warm ivory tabletop.
Substrates

Tomatillo

The tomatillo is the tart green fruit of Physalis ixocarpa, a Mexican relative of the tomato that grows inside a papery husk. It is the base of salsa verde.

Three whole unripe green tomatoes and two halves rest on an ivory tabletop, with two whole fruits joined by a short stem.
Substrates

Green tomato

A green tomato is an unripe tomato, firm and sour, used for frying, pickling, relish and ferments. It carries tomatine, which falls as the fruit ripens.

Whole white, yellow and red onions with a red onion half displaying purple-white rings on a warm ivory tabletop.
Substrates

Onion

The onion is the bulb of Allium cepa, built from swollen leaf bases, and is eaten raw, cooked, pickled and as a seasoning in ferments. It is known only from cultivation and probably began in Central Asia.

Pale whole sesame seeds in an ivory bowl on a warm matte stone surface.
Substrates

Sesame seeds

Sesame seed, from Sesamum indicum, is about half oil and is eaten whole, ground into paste or pressed into oil. It was a crop of South Asia by the Harappan period and reached Mesopotamia before 2000 BC.

Amber and dark brown raisins fill a speckled cream ceramic bowl, with loose raisins scattered on a warm ivory tabletop.
Substrates

Raisins

Raisins are dried grapes whose variety and drying method shape their size, colour and flavour. In a documented 1861 ginger wine they are stoned, chopped and added to the cask after yeast.

Two thick raw marbled beef ribeye steaks lie slightly overlapped on a warm ivory tabletop.
Substrates

Beef

Beef is the meat of domestic cattle, Bos taurus and Bos indicus, sold as steaks, roasts, ground meat and cured products, and used in broths, salami and koji seasonings.

A raw skin-on duck breast, meat-side up on an ivory plate.
Substrates

Duck

Duck is the dark, rich meat of a domesticated water bird, sold whole or as breast, leg, skin, fat, giblets, bones and trimmings, each with its own use in the kitchen.

Green and purple-black whole olives in two speckled cream bowls with four loose olives on a warm ivory tabletop.
Substrates

Olives

Olives are the bitter fruit of Olea europaea, made edible by lye, brine or salt, and the raw material of the table olives that are cured and fermented around the Mediterranean.

Three whole green cucumbers with cucumber rounds and a lengthwise half on a warm ivory tabletop.
Substrates

Cucumber

Cucumber is the watery fruit of Cucumis sativus, domesticated in India, and the classic raw material of brine pickles from New York dills to Nepali khalpi and Korean oi-sobagi.

Four fresh orange carrots with green tops lie beside a cut carrot and rounds on a warm ivory tabletop.
Substrates

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.

Dried golden yellow split peas heaped in a shallow speckled cream bowl, with loose halves scattered across a warm ivory tabletop.
Substrates

Yellow split peas

Yellow split peas are dried field peas with the seed coat removed and the two halves separated. They cook to a soft, starchy, protein-rich paste for soups, puddings, sweets and one modern peaso garum.

A mound of off-white wheat flour fills a clear glass bowl, with scattered flour on a warm ivory tabletop.
Substrates

Wheat flour

Wheat flour is milled wheat grain, from whole meal to fine white flour, used to make bread, thicken liquids and appear as an optional ingredient in fruit pastes such as Georgian mulberry tklapi.

Dry pearled barley fills a shallow speckled cream ceramic bowl, with scattered kernels on a warm ivory tabletop.
Substrates

Barley

Barley is a hardy cereal, domesticated in the Middle East over 10,000 years ago, eaten whole, pearled or milled, malted for brewing, and grown with koji mold for barley miso.

Ripe red tomatoes on a short green vine with a tomato half showing seeds and gel-filled chambers on a warm ivory tabletop.
Substrates

Tomatoes

Tomatoes are the fruit of Solanum lycopersicum, wild in the Andes and domesticated in Mesoamerica. They are eaten ripe or green, fresh, cooked, canned and fermented.

Three speckled cream bowls hold dry orange-red split, green-brown whole and black lentils, with loose seeds scattered across a warm ivory tabletop.
Substrates

Lentils

Lentils are the flat, lens-shaped seeds of Lens culinaris, a legume first cultivated in Southwest Asia 8,000 to 10,000 years ago. They are cooked whole, dehulled, split or milled into flour.

An open clear glass jar filled with uncooked long-grain white rice stands behind a loose mound of grains on a warm ivory tabletop.
Substrates

Thai indica rice

Thai indica rice is the starch-bearing grain Sakimoto steams for Yonaguni awamori koji. The producer names its origin and rice group, but no cultivar, lot or grain grade.

A cream ceramic bowl holds whole ivory blanched almonds, with five kernels scattered across a warm limestone-toned tabletop.
Substrates

Blanched almonds

Blanched almonds are sweet almond kernels with the brown seed coat removed. A documented amla murabba cooks ten optional slivered kernels into the finishing syrup with spices and saffron.

Fresh dark elongated mulberries with short stems on an ivory dish.
Substrates

Mulberries

Mulberries are the soft fruits of Morus trees, used fresh and dried and as the fruit base for documented Georgian tklapi. The cited tklapi accounts do not identify a species.

Cloudy golden apple juice in a clear glass beside a whole apple.
Substrates

Preservative-free apple juice

Apple juice without added preservatives, used as a drink, a cooking ingredient and a substrate for cider. Its cultivar, clarity, concentration and treatment history depend on the actual product.

Whole black gram seeds with pale hila in a shallow ceramic bowl on a warm ivory surface.
Substrates

Black gram

Black gram, or urad, is a South Asian pulse whose whole dark seeds and dehulled white dal make distinct cooked and fermented foods.

Several small mottled whole lapsi fruits in a plain ceramic dish, with one fruit beside it.
Substrates

Lapsi (Nepali hog plum)

Lapsi is Nepal's tart stone fruit from Choerospondias axillaris. Its cooked pulp becomes achar, titaura, mada and other sour or sweet preserves.

Whole green and yellow-green limes in a plain ceramic dish.
Substrates

Lime

Lime brings sour juice, fragrant peel and firm rind to fresh food and preserved condiments; the fruit named in a recipe may belong to several citrus types.

White sheep milk in a clear tumbler with an uncapped glass bottle behind it on a warm ivory tabletop.
Substrates

Sheep milk

Milk from a ewe, used in cheese and cultured dairy foods. Its protein, fat and solids vary with the animal and season; it contains lactose and milk allergens.

Light tan whole-wheat flour with fine bran flecks in a ceramic bowl.
Substrates

Whole-wheat flour

Whole-wheat flour contains the bran, germ and endosperm of wheat in their original proportions. Its fuller grain flavour and dough behaviour depend on the wheat and milling.

Fine white bread flour in a plain ceramic bowl on an ivory tabletop.
Substrates

Bread flour

Bread flour is wheat flour chosen for dough strength and gas retention. Its protein level and baking performance vary by wheat, mill and product.

Dry all-purpose wheat flour with soft clumps in an ivory bowl.
Substrates

All-purpose wheat flour

A refined common-wheat flour blended for a broad range of baking; its protein and behavior vary with wheat, milling and market.

Dark roasted coffee malt kernels in a shallow ivory dish on a warm cream surface.
Substrates

Coffee malt

Roasted specialty malt named for coffee-like aroma, with the exact roast grade and colour varying by maltster; it is distinct from added coffee beans.

A small mound of tan-husked caramel malt kernels with darker fragments on a warm ivory surface.
Substrates

Caramel 60 malt

A caramel/crystal barley malt colour grade that supplies caramel-like flavour, colour and extract; producer and process refine what the 60 label means.