Food ingredients

Glossary of Food Ingredients[edit | edit source]

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This glossary provides definitions and explanations for various food ingredients, ranging from common items found in kitchens worldwide to more specialized ingredients used in specific culinary traditions.

Almond meal - A type of flour made from ground almonds. It's used in a variety of baking recipes, gluten-free options, and as a low-carb substitute for wheat flour.

Almond paste - A mixture of ground almonds, sugar, and often a binding agent like egg whites. It is used in baking and confectionery to add flavor and texture to dishes such as marzipan.

Aspic - A dish in which ingredients are set into a gelatin made from a meat broth or stock. It is often used for decorative purposes in fine dining.

Bakery mix - A pre-mixed formulation of ingredients used for baking breads, cakes, and pastries. These mixes typically include flour, leavening agents, fats, and sometimes flavorings.

Batter (cooking) - A mixture of flour, liquid (such as milk, water, or eggs), and other ingredients that is used for baking and frying foods. Batter is often used for pancakes, cakes, and coating foods before frying.

Bonox - A concentrated beef extract used as a flavoring for soups, stews, and sauces. It is a type of meat extract popular in Australia.

Bouillon cube - A compressed cube of dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings. It's used to quickly add flavor to dishes.

Bran - The hard outer layers of cereal grains that are removed during the milling process. Bran is rich in dietary fiber and essential fatty acids.

Bread crumbs - Small particles of dry bread used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods.

Broth - A savory liquid made by simmering water or stock with meats, vegetables, and herbs. It is used as a base for soups, sauces, and gravies.

Butterfat - The fatty portion of milk from which butter is made. It is used in cooking and baking for its flavor and ability to create tender textures in pastries and doughs.

Bánh tráng - Edible rice paper used in Vietnamese cuisine to wrap spring rolls, dumplings, and other dishes. It is made from a mixture of rice flour, water, and salt.

Cassareep - A thick black liquid made from boiling down the juice of the cassava root. It is used in Caribbean cooking, particularly in the preparation of dishes like Pepperpot.

Cereal germ - The reproductive part of a cereal grain that germinates to grow into a plant. It is rich in nutrients and often removed during milling but can be added back for nutritional benefits.

Cheong (food) - A term referring to Korean traditional syrups and jams made from fruits, flowers, or grains. They are used as sweeteners and flavorings in various dishes.

Chicken feet - A delicacy in many parts of the world, used in soups, stews, and dim sum. They are valued for their gelatinous texture.

Chocolate chip - Small chunks of sweetened chocolate, used as an ingredient in a number of desserts, particularly chocolate chip cookies and muffins.

Clam liquor - The juice extracted from clams, often used as a flavoring for sauces, soups, and stews.

Coconut milk - A milky-white liquid extracted from the grated pulp of mature coconuts. It is used in many dishes, especially in Southeast Asian cuisine, for its rich, creamy texture and flavor.

Coconut milk powder - Dehydrated coconut milk used as an alternative to liquid coconut milk. It is convenient for storage and can be reconstituted with water.

Confiture - A type of preserve or jam made from fruit, sugar, and sometimes pectin. It is used as a spread for breads, pastries, and other baked goods.

Conpoy - Dried scallops used in Chinese cuisine to add a rich, umami flavor to dishes such as soups and sauces.

Cooking base - A concentrated flavoring compound used as a foundation for making soups, stews, and sauces. It often includes concentrated stock, vegetables, and seasonings.

Copra - The dried meat, or kernel, of the coconut used to extract coconut oil. It is also used in various forms in cooking and baking.

Court-bouillon - A flavored liquid for poaching or quick-cooking foods. It typically includes water, wine, vinegar, and aromatics.

Cream of coconut - A sweetened, thickened coconut milk used primarily in desserts and mixed drinks. It is different from coconut cream due to its added sugar content.

Creamed coconut - A concentrated coconut paste made from ground coconut flesh. It is used in cooking and baking for its intense coconut flavor.

Custard - A dessert or sauce made with milk, eggs, sugar, and flavorings, thickened with heat. It is often flavored with vanilla and used in a variety of desserts.

Doces de ovos - A Portuguese sweet made from eggs and sugar, often used as a filling or topping for cakes and pastries.

Duxelles - A finely chopped mixture of mushrooms, onions, and herbs sautéed in butter. It is used as a filling for pastries, sauces, and as a flavoring agent.

Edible ink printing - The process of using edible ink to print images or text onto food items, such as cakes, cookies, and candies. It is used for decorative purposes in culinary arts.

Egg wash - A mixture of beaten eggs, sometimes mixed with another liquid such as water or milk, used in baking to give pastries a shiny, golden finish.

Epis - A seasoning base used in Haitian cuisine, made from a blend of green bell peppers, garlic, onions, scallions, and various herbs and spices.

Fermented bean paste - A savory, fermented condiment made from soybeans, used in various Asian cuisines as a flavor enhancer.

Frangipane - A filling made from or flavored with almonds. It is used in a variety of pastries and sweets, such as the French tart known as Pithivier.

Fruit preserves - Fruits, or vegetables, that have been prepared and canned or jarred for long-term storage. Preserves include jams, jellies, and marmalades.

Ganache - A smooth mixture of chocolate and cream, used as a filling, glaze, or icing for cakes and pastries.

Garudiya - A traditional Maldivian fish soup made with clear tuna broth. It is a staple dish in the Maldives.

Glutinous rice - A type of rice, also known as sticky rice, that becomes sticky when cooked. It is used in many Asian dishes, both savory and sweet.

Gold leaf - Thin sheets of gold used for decoration in luxury dishes and sweets. It is edible and adds a touch of elegance to food presentations.

Graham cracker crust - A pie crust made from crushed graham crackers mixed with sugar and butter. It is commonly used in cheesecakes and cream pies.

Grain - The seeds of grasses that are cultivated for food, such as wheat, rice, oats, and barley. Grains are a staple food in many diets around the world.

Guaiwei - A term in Chinese cuisine that refers to a unique combination of flavors that are simultaneously spicy, numbing, sweet, sour, and salty.

Gum arabic - A natural gum made from the sap of the acacia tree. It is used in the food industry as a stabilizer, emulsifier, and thickening agent.

Holy trinity (cooking) - A base of chopped onions, bell peppers, and celery used in Cajun and Creole cooking. It is similar to the French mirepoix.

Honey dill - A sauce made from a mixture of honey, dill, and sometimes mayonnaise or mustard. It is commonly used as a dipping sauce in Canadian cuisine.

Hydrolyzed vegetable protein - A flavor enhancer and substitute for meat flavor, made by breaking down vegetable protein into amino acids. It is commonly used in processed foods.

Ingredient - Any of the foods or substances that are combined to make a particular dish or product. Ingredients can range from simple items like salt and water to complex mixtures like bouillon cubes and spice blends.

Isinglass - A form of gelatin obtained from fish, especially sturgeon, used in clarifying beer and wine and in making jellies and glues.

Kitchen Bouquet - A browning and seasoning sauce used for adding color and flavor to gravies, sauces, soups, and stews.

Landang - A type of palm starch used in Filipino cuisine, particularly in the Visayas and Mindanao regions, for making desserts and sweet beverages.

List of Japanese ingredients - An extensive array of ingredients used in Japanese cuisine, including items like soy sauce, wasabi, and seaweed, which are fundamental to its distinct flavors and dishes.

Malted milk - A powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk. It is used in beverages and baking for its rich, creamy flavor.

Meat extenders - Substances used to increase the volume or weight of meat products, such as soy protein, cereals, and breadcrumbs. They are used in processed meats to reduce costs and improve texture.

Meat extract - A highly concentrated meat stock, usually in the form of a thick paste or a dry bouillon cube, used as a flavoring for soups, stews, and other dishes.

Mincemeat - A mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally used as a way to preserve meat, it is now primarily used in mince pies and other desserts.

Mirepoix - A mixture of chopped celery, onions, and carrots used as a base for sauces, soups, and stews. It is a fundamental element in classical French cuisine.

Mustard (condiment) - A condiment made from the seeds of a mustard plant. It is used to add flavor to sandwiches, salads, and many other dishes.

Nage (food) - A flavored liquid used for poaching seafood, often containing wine, vegetables, and herbs. It is also used as a base for soups and sauces.

Orange flower water - A clear, perfumed distillation of fresh bitter-orange blossoms. It is used in baking, in some classic cocktails, and in Middle Eastern cuisine.

Oxo (food) - A brand of concentrated meat bouillon sold as cubes or granules, used for flavoring dishes or making broth.

Peanut butter - A food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.

Plant milk - A milk-like beverage made from plants, such as almonds, soy, rice, or oats. It is used as a dairy-free alternative to cow's milk.

Preservative - Substances used to prevent the spoilage of food by microbial growth or by undesirable chemical changes. Preservatives can be natural or synthetic.

Pumpkin flour - A gluten-free flour made from dried, ground pumpkin. It is used in baking and cooking for its nutritional benefits and flavor.

Rice paper - Thin, edible paper made from rice flour. It is used in Asian cuisine for wrapping spring rolls and other fresh or fried foods.

Rose hip - The fruit of the rose plant, rich in vitamin C and used to make teas, jams, jellies, and syrups. It is known for its tangy flavor and health benefits.

Rose water - A flavored water made by steeping rose petals in water. It is used in Middle Eastern, Indian, and Persian cuisine to flavor sweets and desserts.

Sago - A starch extracted from the pith of various tropical palm trees. It is used as a food thickener and in puddings and other desserts.

Sagol - A Korean beef bone broth, rich and nourishing, often served as a base for soups and stews.

Salpicon - A dish of one or more ingredients diced or minced and bound with a sauce. It can be served as a filling, topping, or salad.

Satsivi - A Georgian sauce made of walnuts and served cold, either as a dipping sauce or used to coat various dishes, especially poultry.

Siraegi - Dried radish greens used in Korean cuisine, often rehydrated and cooked in soups, stews, and side dishes.

Snails as food - Snails prepared and eaten as food, primarily in French cuisine where they are known as escargots. They are often cooked with garlic butter, wine, or in sauces.

Sofrito - A sauce used as a base in Spanish, Italian, Portuguese, and Latin American cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.

Sour sanding - A type of confectionery finishing process where a sour or tart powder is applied to the surface of candy. It is used to give candies a sour flavor and a distinctive texture.

Soy molasses - A byproduct of processing soybeans into soy sauce and soy oil. It is used as a sweetener and flavor enhancer in various food products.

Standard components (food processing) - Ingredients or substances that are commonly used in food processing, such as stabilizers, emulsifiers, and preservatives, to ensure product consistency and quality.

Stuffing - A mixture of various ingredients, such as bread crumbs, vegetables, herbs, and sometimes meat, used to fill a cavity in another food item, such as poultry, meat, or vegetables.

Syrup of Maidenhair - A syrup made from the leaves of the maidenhair fern, used historically in herbal medicine and possibly in cooking for its sweet flavor.

Tahini - A paste made from ground sesame seeds, used in Middle Eastern cuisine as a dip on its own or as a major ingredient in hummus, baba ghanoush, and halva.

Tapioca pearl - Small spheres made from tapioca starch, used in puddings, bubble tea, and other desserts for their chewy texture.

Tomato paste - A thick paste made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking the liquid again to reduce it to a thick, rich concentrate.

Truffle oil - A culinary oil, usually olive oil or sunflower oil, that is infused with the aroma of white or black truffles. It is used to add the flavor and aroma of truffles to dishes.

Ugeoji - A Korean dish made from dried cabbage leaves, often used in soups and stews for its deep, earthy flavor.

Varenye - A traditional Slavic preserve made from cooking berries or other fruits in sugar syrup. It is similar to jam but often contains whole or large pieces of fruit.

Vark - Edible silver or gold leaf used in South Asian cuisine to decorate sweets and sometimes savory dishes. It is a symbol of luxury and often used in festive occasions.

Yeast extract - A food flavoring made from the same yeast used to bake bread and brew beer. It is rich in umami and used in spreads, broths, and as a flavor enhancer.

Yuxiang - A seasoning mixture in Chinese cuisine, meaning ""fish fragrance,"" that is actually vegetarian. It's a spicy and pungent sauce used in various dishes, not necessarily containing fish.

Zest (ingredient) - The outer, colored part of the peel of citrus fruits, used as a flavoring or garnish. It adds a bright, acidic flavor to dishes.

À la zingara - A term used in French cuisine referring to a dish prepared ""gypsy style,"" typically including a mix of ham, mushrooms, and tomatoes, and sometimes served with a spicy sauce.