Hyphaene petersiana sap
Sap tapped from Hyphaene petersiana, distinct from the fermented Utchema drink made from it and from sap of other palms.
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.
Sugars and sweeteners
Maple sap
Maple sap is the dilute, mildly sweet liquid gathered from maple trees in late winter and early spring, before heat concentrates it into syrup or sugar.
Palm sap
Sugar-rich liquid tapped from different palms, gathered fresh or transformed into local drinks and sweeteners; species and collection stage shape its composition.
Sugarcane
Sugarcane is a tall tropical grass whose jointed stalk stores sucrose-rich juice. Fresh cane and its expressed juice feed very different preparations, from boiled sugar and syrups to fermented drinks such as Ilocano basi.