Chinese sesame paste
Chinese sesame paste (zhīma jiàng, 芝麻酱) is a thick paste ground from toasted sesame seeds. Roast, texture and added ingredients vary by product.
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.
Oils, sauces and drinks
Toasted sesame oil
Dark, strongly scented oil pressed from roasted sesame seed, used as a last-minute seasoning in East Asian sauces, dips and dressings rather than as a frying oil.
Coconut oil
Fat pressed or separated from the kernel of a mature coconut: solid below about 25 °C, mostly saturated and half lauric acid, sold virgin, refined or hydrogenated.
Cooking oil
Cooking oil can coat a pan, carry heat around food, or contribute flavor and texture. The source and intended use matter because oils differ in flavor and heating behavior.
Extra-virgin olive oil
Extra-virgin olive oil is mechanically extracted olive-fruit oil meeting chemical and sensory standards. Its fruit aromas, bitterness and pungency vary by cultivar, harvest and handling.
Cooked soybean liquid
The liquid remaining after boiling or steaming soybeans, often reserved to adjust the moisture content and consistency of the miso mash (moromi) during fermentation.
Olive oil
Oil extracted from olive fruit serves as cooking fat, flavouring and, in some cheese methods, an exterior treatment. Grade, cultivar, processing and storage shape its character.
Vegetable oil
A broad kitchen label for edible oils pressed or extracted from many plant sources, each with its own flavor, composition and handling needs.
Water
Water carries dissolved ingredients, transfers heat and forms the liquid environment of many ferments; its minerals and treatment influence how it behaves.
Distilled water
Water recovered by evaporation and condensation, with much of its original mineral content left behind; selected recipes use it for culture preparation or brine.
Non-chlorinated water
Drinking-quality water chosen without an active chlorine-based disinfectant, used as a carrier for rennet or cultures and as a cheese or pickle brine medium.
Mustard oil
Mustard oil is an aromatic pressed seed oil used to cook and season foods such as Nepali achar. Its seed and pressing method vary with the product.