Peanuts
Peanuts are the edible seeds of Arachis hypogaea, a cultivated legume. They are eaten whole, roasted and ground, and peanut oil-press cake is a separate byproduct used in some fermentations.
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 pulses11Nuts and oilseeds9
Starches4
Coffee, cocoa and tea crops1
Grains, flours and brans34Malts and malt extracts15Legumes and pulses11Nuts and oilseeds9Starches4Coffee, cocoa and tea crops1Grains, legumes and nuts
Sweet chestnut (Castanea)
Sweet chestnut (Castanea sativa), a starchy tree nut eaten roasted, as flour and in confectionery, and kept apart from the toxic fruit of horse chestnut.
Hazelnuts
Hazelnuts from Corylus avellana, the common hazel, eaten raw, roasted or ground, with the Piedmont protected product and the limits of regional growing and storage advice.
Chickpeas (canned)
Canned chickpeas are commercially cooked seeds of Cicer arietinum packed in liquid. The beans and their starchy cooking liquid can both be used; salt and texture vary by brand.
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.
Fonio grain
Fonio covers two distinct West African cereals: white fonio (Digitaria exilis) and black fonio (D. iburua). Both are eaten in cooked dishes; sources also document fermented drinks and controlled fonio fermentations.
Melon seeds
Melon seeds, called egusi in Nigeria and much of West Africa, are the seeds of several cucurbit species. They are ground into soup and cooked and fermented into the condiment ogiri-egusi.
Aspergillus oryzae
Aspergillus oryzae is the koji mould, a domesticated filamentous fungus grown on steamed grain or soybeans to make the enzyme-rich starter behind sake, soy sauce, miso and shochu.
Cowpeas
Cowpeas are the seeds of Vigna unguiculata, eaten green and freshly shelled or fully mature and dry. Across Africa they serve as food, fodder and a crop partner, while research also examines them in fermented pastes and cereal doughs.
Sago
Sago is the starch extracted from the pith of several palms, mainly Metroxylon sagu, and it is dried into flour or pearls that are a staple in Southeast Asia and New Guinea.
African-breadfruit seed (Treculia)
The seeds of the African breadfruit, Treculia africana, are cooked, dried and milled into flour in West and Central Africa, and the fruit is heaped and fermented before the seeds are washed out.
Tahitian chestnut
Tahitian chestnut is the starchy seed of Inocarpus fagifer, a food tree of tropical Southeast Asia and the Pacific. Despite its name, it is not a true chestnut, and the seed is cooked before eating.
Remilled durum wheat flour
Remilled durum wheat flour (Italian semola rimacinata di grano duro) is durum semolina milled again to a finer particle size. It is used in regional and home breads, but handles differently from coarse semolina.
Atta
Atta is wheat flour used across South Asian bread traditions. Indian standards distinguish wheat flour (atta) from resultant atta; milling route and particle size shape its behavior in chapati dough.
Faba beans
Faba beans are the seeds and edible pods of the cultivated legume Vicia faba L., also sold as broad beans or fava beans. They are eaten fresh or dried and provide the bean flour used in Ethiopian siljo, a sour fermented condiment.
Rye flour
Rye flour is milled rye grain, sold as sifted, dark or wholemeal forms. Its starch and water-binding arabinoxylans shape rye breads, while its proteins do not form wheat's gas-trapping network.
Barley groats
Barley groats are barley kernels with their inedible outer hull removed, sold whole or further cut and polished. In Småland’s coarse isterband sausage, cooked korngryn may extend pork and/or beef, alongside or instead of potato.
Barley flour
Barley flour is ground barley grain; whether it comes from pearled or hulless kernels, its milling and limited wheat-like gluten-forming ability shape the doughs and foods it can make.
Glutinous rice flour
Flour from waxy rice varieties sets into cohesive, chewy doughs and pastes. Cooks use it in rice cakes, dumplings, selected breads and fermented seasoning pastes.
Oat flour
Oat flour is milled oats, from fine whole-groat powder to flour with some bran removed; its low gluten-forming capacity changes how it behaves in dough.
Chickpea flour
Chickpea flour is milled Cicer arietinum, used as besan in many Indian dishes and as the base of breads such as socca and farinata.
Tapioca starch
Tapioca starch is the fine starch separated from cassava roots. Cheese breads such as pandebono and pão de queijo use cassava starch, but some recipes specify fermented sour starch. Whole-root cassava flour is a different ingredient.
Rice flour
Rice flour is ground, non-waxy rice used in breads, batters and noodles. Its particle size, milling and rice variety shape how it absorbs water and sets when cooked.
Chickpeas
Chickpeas (Cicer arietinum) are dry pulses eaten whole or milled into flour, which gives socca, farinata and other breads a dense, nutty batter or dough.
Sago starch
Sago starch is edible starch recovered from the pith of sago palms. It is pressed into thin cakes for Indonesian sagu lempeng, cooked as porridge and formed into other foods; in some regions, wet starch also ferments during storage.
African locust bean seeds (Parkia biglobosa)
Parkia biglobosa seeds are fermented into regional West African seasonings, including nététou, iru, dawadawa and soumbala. The yellow fruit pulp is a separate food, and names and methods vary by place.
Buckwheat
Buckwheat is a triangular-seeded flowering plant whose whole groats and flour cross regional food traditions, from porridge and pancakes to modern sourdough and gluten-free bread.
Wheat
Wheat is the edible seed of grasses in the Triticum genus, a diverse family of grain crops used whole, cracked and milled. The page covers the raw grain; flour grades and blends have separate pages.
Sorghum
Sorghum is the grain of Sorghum bicolor, a variable African-origin cereal used whole, milled, malted and cooked in distinct fermented foods and drinks.
Finger millet
Finger millet (Eleusine coracana) is a small-grained cereal grown across parts of Africa and Asia. It is milled, cooked, malted and fermented in distinct food traditions.
Millet
Millet names several small-seeded cereals. In African fermented foods, pearl millet and finger millet become sour gruels, doughs and drinks through distinct combinations of soaking, milling, cooking, malting and fermentation.
Rye
The grain of Secale cereale is milled whole or refined for breads whose crumb, flavour and fermentation differ from wheat loaves.
Wheat flours in bread dough
Bread flour and all-purpose flour give yeast dough its gluten network; pan de cristal and pain de mie use them in different ways.
Grated coconut (fresh or thawed unsweetened)
The shredded white kernel of a mature coconut, used fresh or thawed from frozen in sambols and chutneys; its lauric-acid fat is rich and the moist meat is perishable.
Dahyangheukmi pigmented rice
Dahyangheukmi (다향흑미) is a registered Korean black-rice cultivar with an aromatic, non-glutinous grain. It has been used to make rice-flour nuruk, yakju and gochujang in published studies.
Cooked rice
Cooked rice is rice grain heated in water until its starch gelatinizes; in Thai sour sausage it feeds the bacteria that acidify the meat.
Tavolo starch
Madagascar food studies identify tavolo as Tacca leontopetaloides and describe tuber use in distinct regional settings; broader crop guidance comes from a tropical handbook.
Rye flour blend
King Arthur Rye Flour Blend combines rye flours with wheat flour for rye character in a dough with some wheat gluten structure. Its component proportions are undisclosed.
Root Shoot Pilsner malt
Root Shoot Pilsner malt is a pale barley base malt named in Monk’s Ration. Root Shoot currently lists several pale Pilsner products; the recipe does not identify which one or a lot specification.
Non-diastatic malt powder
Enzyme-inactive malt powder adds malty flavor and crust color. In King Arthur's sourdough discard pretzels it is an optional choice in both the dough and a brushed wash, each with a separate sugar alternative.
Teff and teff flour
Teff is a tiny-seeded cereal long cultivated in Ethiopia and used whole or milled. Its flour anchors injera and other foods, while variety, milling and local practice shape how it is used.
Diastatic malt powder
Diastatic malt powder is milled sprouted grain with active starch-converting enzymes. Bakers use it in small, formula-specific amounts to influence fermentation and crust browning.
Carapils malt
A pale specialty-malt name used for different commercial products. Briess Carapils and Weyermann CARAPILS have distinct specifications; an unbranded recipe does not identify either one.
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.
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.
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.
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.
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.
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.
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.