Ingredients
Find out what each ingredient brings to a dish, how to use it, what can stand in for it and which flavours help it shine.
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205 ingredients
adzuki beans
Small, red beans commonly used in East Asian cooking, often sweetened.
allspice
Warm ground spice tasting of a blend of cinnamon, nutmeg, and clove.
almonds
Crunchy tree nut rich in healthy fats and vitamin E.
amaranth
Tiny gluten-free whole seeds with an earthy flavour that can be simmered or popped in a very hot dry pan.
apple
A sweet, juicy fruit with a crunchy texture, available in various varieties.
apple cider vinegar
A type of vinegar made from fermented apple juice, with a tangy flavor.
aubergine
Glossy purple vegetable (eggplant) that turns silky and rich when roasted.
avocado
Creamy fruit high in monounsaturated fats and fiber.
baking powder
A leavening agent used in baking to help dough rise, consisting of a mixture of acid and base.
balsamic vinegar
A dark, flavorful vinegar made from aged grapes, often used in dressings or glazes.
banana
Sweet fruit rich in potassium and quick-digesting carbs.
barberries
Small, tart dried red berries (zereshk), central to Persian rice and stew dishes.
basil
An aromatic herb with a sweet, peppery flavor, commonly used in Italian and Southeast Asian dishes.
basmati rice
Long-grain aromatic rice used across Persian and South Asian cooking.
bay leaf
Aromatic dried leaf, steeped in stocks, stews, and rice for a subtle herbal depth and removed before serving.
beansprouts
Crisp, mild-tasting sprouted mung beans.
beetroot
A root vegetable known for its deep purple color and earthy, sweet flavor.
bell pepper
A sweet, crunchy vegetable available in various colors, including red, yellow, and green.
beluga lentils
Small, glossy black lentils that turn caviar-like when cooked and hold their shape well, with a nutrition profile very close to firm green lentils.
black beans
Small, oval-shaped beans with a rich, slightly sweet flavor and firm texture.
black pepper
Pungent ground peppercorns, a near-universal seasoning.
black salt
Kala namak - a sulfurous Indian mineral salt with a distinctive eggy aroma, prized in plant-based egg-style dishes.
black-eyed peas
Small cream-coloured bean with a distinctive black spot, earthy and slightly nutty in flavour.
blackberries
Dark, juicy berries rich in fibre and antioxidants.
blueberries
Small, round berries with a sweet-tart flavor, packed with antioxidants.
breadcrumbs
Crumbled bread used as a topping or filling in various dishes.
broccoli
A cruciferous vegetable with a slightly bitter flavor and dense, green florets.
brown rice
Whole grain rice with high fiber and B vitamins.
bulgur
Cracked wheat that's partially cooked and dried, often used in Middle Eastern dishes.
cacao nibs
Crushed, roasted cacao beans - crunchy, bitter, and unlike cocoa powder, not defatted, so genuinely higher in fat.
capers
Small, brined flower buds with a sharp, tangy flavor, often used in Mediterranean cooking.
cardamom
Fragrant spice with a complex sweet-spicy flavor.
carrot
A root vegetable known for its vibrant orange color and sweet, crunchy texture.
cashews
A creamy, buttery nut with a slightly sweet flavor, often used in both savory and sweet dishes.
cauliflower
Mild, dense cruciferous vegetable that caramelises well when roasted.
celery
A crunchy, fibrous vegetable with a slightly peppery taste, often used in soups and salads.
cherries
Juicy sweet-tart stone fruit, used fresh or frozen and pitted.
chia seeds
Tiny seeds rich in fiber, omega-3s, and protein.
chickpea flour
Flour made from ground chickpeas, high in protein and fiber.
chickpeas
Nutty-tasting legume rich in protein and fiber.
chilli
Hot spice from ground dried peppers.
chilli oil
A flavored oil infused with chili peppers, often used as a condiment or in stir-fries.
chives
Slender, mild allium herb with a delicate onion flavour.
cinnamon
Warming spice with a sweet and woody aroma.
cinnamon stick
Whole rolled cinnamon bark, steeped for flavour in broths, rice, and stews and removed before serving.
cloves
Dried aromatic flower buds with a strong, warm, slightly sweet flavour, steeped whole and removed before serving.
cocoa
Dark powder made from roasted cocoa beans.
coconut flakes
Dried, unsweetened shredded or flaked coconut flesh.
coconut milk
Rich, creamy liquid pressed from grated coconut flesh, typically sold tinned as full-fat.
coffee
Roasted and ground beans used to make a stimulating beverage.
coriander leaf
A fresh, aromatic herb with a citrusy flavor, often used in Mexican, Indian, and Middle Eastern cuisines.
cornstarch
A fine powder derived from corn, often used as a thickening agent.
courgette
A mild-flavored, tender summer squash, often used in savory dishes.
cucumber
A crisp, refreshing vegetable with a mild flavor, often used in salads or as a garnish.
cumin
A warm, earthy spice with a slightly peppery and nutty flavor, often used in Middle Eastern and Indian cuisines.
curry leaves
Aromatic fresh or dried leaves used in South Indian and Sri Lankan cooking, with a distinctive citrusy, nutty aroma.
date syrup
Thick, dark syrup made from reduced dates.
defatted soy flour
Heat-treated, defatted soybeans ground into a fine, high-protein flour with a mild nutty flavour.
dill
Feathery, aromatic fresh herb with a mild anise note.
dried apricots
Sweet-tart dried stone fruit.
dried fenugreek leaves
Dried leaves (shambalileh) with a distinctive bitter-savoury aroma central to ghormeh sabzi.
dried figs
Sweet, chewy dried fruit with a good iron and calcium content for a fruit.
dried lime
Whole limes boiled in brine and sun-dried until dark (loomi), used whole and pierced to infuse a sour, smoky flavour.
dried mulberries
Naturally very sweet dried berries (toot khoshk), a Persian pantry staple.
dried rose petals
Dried edible rose petals used as a fragrant garnish.
dried shiitake mushrooms
Dried, umami-rich Japanese mushrooms that are rehydrated before cooking.
edamame
Immature green soybeans, rich in protein and fiber.
fava beans
Broad beans harvested at maturity and cooked until creamy, with an earthy, gently nutty flavour.
fennel seeds
Sweet, warm whole seeds with a gentle anise aroma.
firm tofu
Dense soy-based protein that holds shape well when cooked.
flaxseed
Tiny seed rich in omega-3 fats, fiber, and lignans.
freekeh
Young green wheat that is roasted and cracked, giving it a naturally smoky aroma and satisfyingly chewy bite.
garlic
Pungent bulb with antimicrobial and flavor-enhancing properties.
garlic powder
A finely ground powder made from dehydrated garlic.
ginger
Warming root used fresh or dried with digestive benefits.
goji berries
Small red berries rich in antioxidants and vitamin A.
grape molasses
Dark, iron-rich syrup made from reduced grape juice (dibs al-inab / pekmez).
grapes
Sweet, juicy fruit eaten in small bunches straight off the stem.
green beans
Long, slender vegetables with a crisp texture and mild flavor.
green cabbage
A variety of cabbage with light green leaves and a mild, slightly sweet flavor.
green lentils
Firm green lentils with a mild earthy flavour that hold their shape when cooked.
ground coriander
Warm, citrusy ground spice from coriander seeds, distinct from fresh coriander leaf.
harissa
North African chilli paste made from roasted chillies, garlic, and spices.
hazelnuts
Small, round nuts with a sweet, nutty flavor and crunchy texture.
hemp seed
Soft seeds rich in complete protein and omega-3s.
hot sauce
Vinegar-based chilli sauce, ranging from mild to very hot depending on the brand.
instant polenta
Fine, quick-cook maize meal that has been partially cooked so it thickens within a few minutes.
instant yeast
A fast-acting yeast used in baking to make dough rise.
jackfruit
Young green jackfruit, typically sold brined or tinned - fibrous and mild-tasting, widely used as a savoury meat substitute.
kale
Dark leafy green packed with vitamin K, C, and fiber.
kidney beans
Large, red beans that are firm and slightly sweet in flavor.
kombucha
A fermented, effervescent tea drink, often made with black or green tea and a symbiotic culture of bacteria and yeast (SCOBY).
leek
Mild member of the onion family with tender white and pale-green layers.
lemon
Citrus fruit high in vitamin C, with sour and aromatic juice.
lemongrass
Citrusy, aromatic stalk used throughout Southeast Asian cooking.
lime
A tart citrus fruit similar to lemon, rich in vitamin C.
maca
A root powder with malty flavor, known for energy and hormone support.
mango
Sweet, fragrant tropical stone fruit, fresh or frozen.
mantΔ±
Small dried Turkish wheat pasta/dumplings, plain wheat-and-salt variety.
maple syrup
Natural syrup made from maple tree sap, rich in antioxidants.
masarepa
Finely ground, precooked maize flour made specifically for arepas.
matcha powder
Finely ground, vivid green Japanese tea powder made from shade-grown tea leaves.
Medjool dates
Large, soft, very sweet dried dates.
microgreens
Young edible seedlings of herbs or vegetables, highly nutritious.
millet
Small gluten-free grain high in magnesium and fiber.
mint
Aromatic herb used for its cooling, refreshing flavor.
mirin
A sweet rice wine used in Japanese cooking, often for glazes or sauces.
miso paste
Salty fermented soybean paste rich in umami and probiotics.
mung beans
Small green legumes that cook quickly and are easy to digest.
mushroom powder
A powdered form of dried mushrooms, often used as a seasoning or flavoring agent.
mushrooms
Fungi with umami-rich flavor, low in calories and high in B vitamins.
mustard
A pungent prepared mustard paste made from mustard seeds, usually with vinegar and spices.
nori
Thin sheets of dried edible seaweed used in Japanese cuisine, rich in iodine.
nutmeg
Warm, slightly sweet ground spice from the nutmeg seed.
nutritional yeast
A deactivated yeast often used for its cheesy flavor in plant-based recipes.
oats
Whole grain rich in fiber, especially beta-glucan, known for heart health.
olive oil
Cold-pressed oil from olives, rich in monounsaturated fats and antioxidants.
olives
A small, oval fruit from the olive tree, typically found in brine or oil. They come in various colors, including green, black, and purple.
onion powder
A powder made from ground dehydrated onions, commonly used as a seasoning.
orange
Sweet citrus fruit high in vitamin C.
oregano
An aromatic herb with a strong, earthy flavor, commonly used in Mediterranean and Italian cuisines.
pak choi
A mild Asian green with crunchy stems and tender leaves, high in calcium.
pandan extract
A concentrated liquid flavouring with pandan's sweet, grassy and vanilla-like aroma.
paprika
A ground spice made from dried red bell peppers or chili peppers.
parsley
A bright, fresh herb high in vitamin K and antioxidants.
parsnip
A root vegetable with a sweet, nutty flavor, similar to carrots but with a starchier texture.
peach
A juicy, fragrant stone fruit rich in vitamin C and beta-carotene.
peanut butter
A thick, creamy spread made from ground peanuts, rich in protein and healthy fats.
peanut powder
Defatted ground peanut flour, lower in fat and calories than peanut butter.
peanuts
Legume often considered a nut, rich in protein and monounsaturated fats.
pear
Sweet, juicy fruit with a soft grainy texture, eaten whole with the skin on.
pearl barley
A nutritious whole grain, pearl barley is high in fiber and rich in essential minerals like selenium and magnesium.
peas
Small green legumes rich in protein, fiber, and vitamins like folate and vitamin C.
pine nuts
Small, edible seeds from pine trees, known for their buttery, slightly sweet flavor.
pineapple
Juicy tropical fruit with a bright sweet-tart flavour, used fresh or frozen.
pistachios
Green, richly flavoured nuts, a Persian pantry staple.
plain flour
All-purpose wheat flour.
plant-based puff pastry
Laminated wheat pastry made with plant fat that bakes into crisp, airy layers; use the linked rough-puff recipe or a ready-made product.
plantain
Starchy relative of the banana, eaten cooked rather than raw - firmer and less sweet than a dessert banana.
pomegranate molasses
Thick, tangy-sweet syrup reduced from pomegranate juice.
pomegranate seeds
Juicy, tart-sweet arils of the pomegranate fruit.
potato
A starchy root vegetable, versatile and commonly used in savory dishes.
preserved lemon
Whole lemon cured in salt and its own juice until soft and intensely savoury-sour - a different thing from fresh lemon, not a substitute for it.
pumpkin
A starchy vegetable high in beta-carotene, fiber, and vitamin A.
pumpkin seeds
Flat green seeds from pumpkins, rich in zinc, magnesium, and healthy fats.
purple sweet potato
Sweet potato variety (murasaki/Okinawan) with deep purple, anthocyanin-rich flesh.
quinoa
A protein-rich, gluten-free seed often used as a grain substitute.
radish
A crunchy, spicy root vegetable often used fresh, rich in antioxidants and vitamin C.
raisins
Dried grapes, rich in natural sugars, iron, and antioxidants.
raspberries
Bright red berries high in fiber, vitamin C, and antioxidants.
red cabbage
A type of cabbage with purple leaves, offering a slightly peppery flavor.
red lentils
Fast-cooking split lentils high in protein and iron, often used in soups and dals.
red onion
A pungent and sweet onion variety with antioxidant-rich purple skin.
red wine vinegar
Vinegar made from fermented red wine - sharper and fruitier than apple cider vinegar.
rice noodles
Noodles made from rice flour and water - gluten-free, with a light, slippery texture.
rice paper
Thin, dried wrapper made from rice flour and tapioca starch, softened in water before use.
rice vinegar
A mild, slightly sweet vinegar made from fermented rice, used commonly in Asian cuisines.
rocket
A peppery leafy green also known as arugula, high in calcium and phytonutrients.
rosemary
An aromatic herb with a robust, pine-like flavor, often used in savory dishes.
rosewater
Fragrant distilled water flavoured with rose petals, a Persian dessert staple.
rye flour
Medium rye flour with a gently earthy flavour and more fibre than refined wheat flour.
saffron
Delicate, intensely aromatic dried stigmas of the saffron crocus, used by the pinch.
sage
An aromatic herb with a slightly peppery flavor, often used in savory dishes.
salt
A mineral used to enhance flavor and preserve food.
sesame oil
A fragrant oil made from toasted sesame seeds, used in Asian cooking.
sesame seeds
Small, flat seeds with a mild, nutty flavor, often used in Asian cuisines and for garnishing.
silken tofu
A soft, creamy tofu variety often used in smoothies, desserts, and sauces.
soba noodles
Thin Japanese noodles made from buckwheat flour, often served cold or in broths.
soy beans
Protein-rich legume used in many plant-based products like tofu and soy milk.
soy milk
A plant-based milk made from soybeans, rich in protein and calcium.
soy pieces
Dried textured soy protein (TVP) - defatted soy flour formed into chunks or granules, rehydrated before cooking.
soy sauce
A fermented soy product with a salty, umami-rich flavor.
soy yogurt
A non-dairy yogurt made from soy milk, often fortified with calcium and B12.
spelt flour
Wholegrain flour milled from spelt, an ancient variety of wheat with a gently nutty flavour.
spinach
Leafy green vegetable known for its mild flavor and high iron content.
split yellow dahl
A type of lentil commonly used in Indian cooking, split and hulled for easy cooking.
spring onion
Also called scallions, these have a mild flavor and are edible from bulb to tip.
star anise
Star-shaped dried spice pod with a strong liquorice-like aroma, steeped in broths and removed before serving.
strawberries
Sweet-tart red berries, a good source of vitamin C.
sugar
A sweet substance derived from sugar cane or beetroot.
sumac
Tart, tangy dark red ground berries used across Levantine and Persian cooking.
sundried tomato
Tomatoes that have been dried under the sun, concentrated in flavor and slightly chewy.
sunflower seeds
Small, edible seeds from sunflower plants, rich in healthy fats and vitamin E.
sweetcorn
Sweet yellow corn kernels, fresh, frozen or drained from a tin.
tahini
A paste made from ground sesame seeds, rich in calcium and healthy fats.
tamarind
Dark, fruity-sour tamarind pulp, sold as a block, concentrate or smooth paste.
teff flour
A finely milled whole grain flour with an earthy, gently malty flavour, traditionally central to Ethiopian injera.
tempeh
Fermented soybeans formed into a firm block, with a nutty, earthy flavor.
thyme
A fragrant herb with a slightly peppery and earthy flavor, often used in savory cooking.
tomato
A fresh, juicy red fruit often used as a vegetable, rich in vitamin C and lycopene.
tomato paste
A thick, concentrated tomato product rich in lycopene and flavor.
turmeric
A bright orange root known for its anti-inflammatory properties.
urad dal
Small split black gram, usually sold skinned and pale, that gives fermented dosa batter its lift and crispness.
vanilla extract
A concentrated liquid flavor made from vanilla beans and alcohol.
vegan butter
A plant-based butter substitute, typically a blend of vegetable oils formulated to mimic dairy butter's flavour and texture.
vital wheat gluten
A concentrated protein derived from wheat, used to make seitan and other gluten-based products.
wakame seaweed
Dried Japanese seaweed that turns silky and expands considerably once rehydrated in cold water.
walnuts
A nut with a rich, slightly bitter flavor and a crunchy texture, often used in both savory and sweet dishes.
water
Essential for hydration and cooking; has no calories or nutrients.
wheat germ
The nutrient-rich core of the wheat kernel, high in vitamin E and fiber.
white beans
Creamy legumes such as cannellini or navy beans, rich in fiber and protein.
white onion
A strong-flavored bulb used as a base in cooking, rich in sulfur compounds.
wholegrain pasta
Shape-agnostic pasta made from whole wheat flour, offering more fibre and nutrients than regular pasta.
wholemeal bread
Everyday wholegrain wheat bread, bought or homemade, in whatever shape the meal needs: a slicing loaf, soft roll, burger bap or slim sandwich baton.
wholemeal bread flour
Strong wholemeal wheat flour with enough gluten-forming protein for yeasted bread.