Ingredients 1-24
24 entries in the Ingredients compendium.
Olive oilA staple oil from Mediterranean olives, used for millennia.GarlicA bulbous plant used for millennia as food and remedy.OnionA widely cultivated vegetable, known only from human cultivation.TomatoEdible berry from the nightshade family, used worldwide as a vegetable.RiceStaple food for over half the world's population.WheatA staple cereal grass domesticated in the Fertile Crescent.ButterA dairy spread and cooking fat made from churned cream.Egg as foodEggs are a globally consumed food with ancient origins.SaltEssential mineral, ancient preservative, and driver of trade and conflict.Black pepperA flowering vine whose dried fruit is a globally traded spice.Chili pepperBerry-fruit plants from Capsicum, cultivated for pungency and spice.GingerA spice and folk medicine from Maritime Southeast Asia.TurmericA flowering plant used as spice, dye, and in traditional medicine.CinnamonSpice from inner bark of Cinnamomum trees, used globally.VanillaA labor-intensive spice derived from orchids, second only to saffron in cost.SaffronA labor-intensive spice derived from the saffron crocus.Soy sauceA fermented liquid condiment of Chinese origin with umami taste.Fish sauceFermented fish condiment used globally for umami flavor.MisoTraditional Japanese fermented soybean paste used in cooking and soup.YogurtA fermented milk food with ancient origins and global popularity.HoneySweet substance produced by bees for colony nourishment.MushroomFleshy, spore-bearing fruiting body of a fungus.PotatoA starchy tuber domesticated in the Andes, now a global staple.LentilAnnual legume grown for its lens-shaped edible seeds.
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