Duck
Duck is the dark, rich meat of a domesticated water bird, sold whole or as breast, leg, skin, fat, giblets, bones and trimmings, each with its own use in the kitchen.
Ingredients
1086 articles on substrates, cultures and additives.
All ingredients
Green chilli (serrano, jalapeño and milder varieties)
Green chillies are fresh, unripe or just-ripe pods of Capsicum annuum, from the medium-hot jalapeño and hotter serrano to mild New Mexican types, used raw in sauces and cooked in pastes.
Dried red chillies
Dried red chillies are ripe chilli pods, mostly Capsicum annuum, preserved by drying and used whole, soaked, flaked or ground in pastes such as harissa and in spice blends.
Scotch bonnet pepper
The Scotch bonnet is the squat, fiercely hot, fruity chilli of Jamaican jerk and Caribbean pepper sauces, a Capsicum chinense cousin of the habanero.
Locoto chilli
Locoto is the Bolivian name for Capsicum pubescens, an Andean chilli with thick-walled fruit, distinctive dark seeds and heat that varies between plants and harvests.
Ají amarillo
Ají amarillo is the orange-yellow Peruvian chilli cultivar group of Capsicum baccatum, used to colour and season huancaína sauce and ají de gallina. Published heat estimates do not establish one range for the named cultivar.
Olives
Olives are the bitter fruit of Olea europaea, made edible by lye, brine or salt, and the raw material of the table olives that are cured and fermented around the Mediterranean.
Cucumber
Cucumber is the watery fruit of Cucumis sativus, domesticated in India, and the classic raw material of brine pickles from New York dills to Nepali khalpi and Korean oi-sobagi.
Carrot
Carrot is the sweet taproot of Daucus carota subsp. sativus, domesticated in Central Asia, and the raw material of kanji and a common companion in fermented vegetable mixes.
Brown / oriental mustard seed
Brown or oriental mustard seed comes from Brassica juncea, a hybrid of black mustard and turnip rape. It is the hot, easily harvested seed behind Dijon, spicy brown mustards and much of the mustard oil of the Indian subcontinent.
Yellow split peas
Yellow split peas are dried field peas with the seed coat removed and the two halves separated. They cook to a soft, starchy, protein-rich paste for soups, puddings, sweets and one modern peaso garum.
Wheat flour
Wheat flour is milled wheat grain, from whole meal to fine white flour, used to make bread, thicken liquids and appear as an optional ingredient in fruit pastes such as Georgian mulberry tklapi.
Barley
Barley is a hardy cereal, domesticated in the Middle East over 10,000 years ago, eaten whole, pearled or milled, malted for brewing, and grown with koji mold for barley miso.
White / yellow mustard seed
White or yellow mustard seed comes from Sinapis alba, the mildest of the three mustards and the one behind American yellow mustard. Its pale seed is also prized by sausage makers and picklers.
Black mustard seed
Black mustard seed is the small, dark, very pungent seed of Brassica nigra, the hottest of the three mustards. It gives its bite through sinigrin, which turns into allyl isothiocyanate when the crushed seed meets water.
Curing salts
Curing salts are measured blends of sodium chloride with sodium nitrite, or nitrite and nitrate, used to cure meat. Cure #1, Cure #2 and proprietary mixes differ in composition and in the processes they suit.
Tomatoes
Tomatoes are the fruit of Solanum lycopersicum, wild in the Andes and domesticated in Mesoamerica. They are eaten ripe or green, fresh, cooked, canned and fermented.
Garlic cloves
Garlic cloves are the separate bulblets of Allium sativum, pungent only once cut. They flavour herb salts, ferments such as Thai som-fak, and countless cooked dishes.
Lentils
Lentils are the flat, lens-shaped seeds of Lens culinaris, a legume first cultivated in Southwest Asia 8,000 to 10,000 years ago. They are cooked whole, dehulled, split or milled into flour.
Ginger
Ginger is the aromatic rhizome of Zingiber officinale, used fresh, dried and preserved. Historical ginger wines sliced or bruised it to flavour a sugar-based ferment.
Thai indica rice
Thai indica rice is the starch-bearing grain Sakimoto steams for Yonaguni awamori koji. The producer names its origin and rice group, but no cultivar, lot or grain grade.
Rock salt
Rock salt is sodium chloride mined from ancient salt beds, sold from coarse grey chunks to pink Himalayan crystals and the fired black salt, kala namak, used in Indian cooking.
Whirlfloc
Whirlfloc is a tablet of processed Eucheuma red seaweed, rich in carrageenan, that brewers add to the boiling kettle so that wort proteins clump and settle out as cold break.
Turbinado sugar
Turbinado is a pale golden cane sugar made by washing and spinning raw crystals, leaving large, dry grains that keep a faint trace of molasses and a mild toffee note.
Sweet or smoked paprika
Sweet and smoked paprika are mild red powders made from dried ripe peppers, the smoked kind dried over oak or holm oak fires, used for colour and flavour in sausages, stews and rubs.
Seed koji
Tane-koji is the mold inoculum Sakimoto plants on steamed rice to make rice koji for Yonaguni awamori; its exact strain and supplier are unpublished.
Red chilli
Red chilli is the ripe, red fruit of a Capsicum pepper plant, used fresh, dried, as flakes or as powder to add heat, colour and flavour to pickles, ferments, sauces and stews.
Blanched almonds
Blanched almonds are sweet almond kernels with the brown seed coat removed. A documented amla murabba cooks ten optional slivered kernels into the finishing syrup with spices and saffron.
Mulberries
Mulberries are the soft fruits of Morus trees, used fresh and dried and as the fruit base for documented Georgian tklapi. The cited tklapi accounts do not identify a species.
Baker's yeast
Baker's yeast is a cultivated living leavener, commonly sold fresh or dried. In dough, selected Saccharomyces cerevisiae cells make gas that can raise bread.
Campden tablets
Campden tablets portion a metabisulfite salt for particular wine, cider or other fermentation uses. Tablet strength and the resulting free sulfur dioxide depend on the product and liquid.
Preservative-free apple juice
Apple juice without added preservatives, used as a drink, a cooking ingredient and a substrate for cider. Its cultivar, clarity, concentration and treatment history depend on the actual product.
Insta Cure #2
The Sausage Maker’s currently declared dry-curing blend contains salt, 6.25% sodium nitrite, 1% sodium nitrate and annatto. Its identity and role differ from plain salt and other Cure #2 formulations.
Butter
Butter is a milk-fat emulsion made by churning cream. It enriches dough or finishes bread; melted, cool and room-temperature butter serve different recipe roles.
Yeast of unspecified type
Yeast named by a recipe without an identified species, strain or commercial form, used to begin a fermentation.
Black gram
Black gram, or urad, is a South Asian pulse whose whole dark seeds and dehulled white dal make distinct cooked and fermented foods.
Calabrian pepper powder
Calabrian pepper powder is a dried, milled chile seasoning. In the linked salami it is measured apart from flakes; the name alone does not show cultivar, exact origin or PGI status.
Fennel pollen
Fennel pollen is the fine, aromatic seasoning gathered from flowering fennel heads. The linked salumi recipes pair measured pollen with fennel seed; protected Finocchiona names seeds and/or flowers, not isolated pollen.
Lapsi (Nepali hog plum)
Lapsi is Nepal's tart stone fruit from Choerospondias axillaris. Its cooked pulp becomes achar, titaura, mada and other sour or sweet preserves.
Magnum hops
Hallertauer Magnum is a high-alpha hop cultivar used chiefly for bitterness in beer. Its crop form and lot analysis matter more than a variety name alone.
Bicarbonate of soda
Sodium bicarbonate is a mildly alkaline kitchen powder used for leavening and, in two published South African green-fig konfyt methods, in the preliminary boil.
Lime
Lime brings sour juice, fragrant peel and firm rind to fresh food and preserved condiments; the fruit named in a recipe may belong to several citrus types.
Sheep milk
Milk from a ewe, used in cheese and cultured dairy foods. Its protein, fat and solids vary with the animal and season; it contains lactose and milk allergens.
Cheese salt
Food-grade sodium chloride selected for cheesemaking seasons curd and changes its moisture, microbial environment and rind; grain and application must suit the particular cheese.
Single-strength liquid rennet
A liquid milk-clotting enzyme preparation at the strength assumed by its cheese recipe. Enzyme source and product activity must be identified separately.
Whole-wheat flour
Whole-wheat flour contains the bran, germ and endosperm of wheat in their original proportions. Its fuller grain flavour and dough behaviour depend on the wheat and milling.
Bread flour
Bread flour is wheat flour chosen for dough strength and gas retention. Its protein level and baking performance vary by wheat, mill and product.
Perle hop pellets
Perle is a German-bred hop cultivar supplied as pellets for beer, with documented spicy aroma and both bittering and aromatic uses. Pellet grade and lot chemistry are unconfirmed.
Garlic powder
Finely ground dried garlic used to distribute garlic flavour through foods, distinct from coarser dried grades and garlic salt.
White pepper
White pepper is the ripe fruit of Piper nigrum with its outer fruit wall retted or stripped away, leaving a pale, smooth peppercorn. It seasons pale sauces and soups and three linked cured sausages.