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.
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.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Grains, legumes and nuts
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.
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.
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.
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.