Garlic powder
Finely ground dried garlic used to distribute garlic flavour through foods, distinct from coarser dried grades and garlic salt.
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 produce111
Fruits39
Leafy and stem vegetables34
Roots and tubers12
Alliums6
Fruiting and pod vegetables6
Seaweeds5
Cabbages, mustards and other brassicas3
Dried and preserved fruits2
Pome fruit2
Citrus fruit1
Stone fruit1
Fruits39Leafy and stem vegetables34Roots and tubers12Alliums6Fruiting and pod vegetables6Seaweeds5Cabbages, mustards and other brassicas3Dried and preserved fruits2Pome fruit2Citrus fruit1Stone fruit1Fruit, vegetables and seaweeds
Pineapple peel
Pineapple peel is the tough, fibrous outer skin of Ananas comosus, comprising roughly a third of the fruit's mass. It serves as a flavoring substrate and fiber source in drinks like chicha de jora and tepache.
Orange pulp
Fresh orange segment flesh, prepared separately from rind and membranes, bringing juicy tissue, sweetness, acidity and aroma to marmalade and other foods.
Orange peel with albedo
Orange rind retaining its white inner pith, combining aromatic outer peel with the body and pectin used in marmalade and other citrus preparations.
Dark-skinned muscadine grapes
Dark-fruited muscadines have thick coloured skins, soft aromatic pulp and prominent seeds, used fresh or made into juice, preserves and red wine.
Lemons
Lemons are aromatic, acidic citrus fruits whose peel, pith and juice serve different jobs in food and drink. The fruit is a hybrid with a complex history.
Green figs
Firm green figs are the unripe fruit of the fig tree selected for preserves that keep the fruit whole and let it absorb syrup.
Amla (Indian gooseberry)
Amla is the firm, sharply sour fruit of Phyllanthus emblica. Cooks transform it into murabba, pickles, chutneys, drinks and dried snacks.
Galgal fruit
Himachal galgal is a large sour hill citrus used for pickles, concentrated juice and fresh winter preparations; its botanical naming varies across authorities.
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.
Parsnips
Sweet, aromatic storage roots used as a cooked vegetable and in household wines, with starch and soluble sugars that change as the roots grow and are stored.