World Ingredient Guide

Small red beans with gentle sweetness and nuttiness; in East Asia they are mostly simmered with sugar into bean paste.

Tiny seeds with a strong thyme-like aroma (thymol). Added to bean dishes and frying batters to aid digestion.

The most widely used flour, with 9-11% protein. Good for batters, doughs and thickening sauces.

Dried berries from Jamaica with an aroma like a mix of cinnamon, cloves and nutmeg, hence the name 'allspice'.

Firm, nutty nuts used whole, sliced or ground (almond flour). Also used to thicken desserts and sauces.

Dried poblano peppers, dark reddish-brown, with a raisin-like sweetness, subtle smokiness and mild heat.

Seeds of the annatto tree; their flavour is only a subtle earthiness and peppery note, and they are mainly used for their orange-red colour. Infused in oil or used as a paste (recado).

Green seaweed dried and crumbled into flakes, with a strong sea aroma. Sprinkle just before serving to keep the aroma.

A fruity vinegar fermented from apple juice. Its soft acidity and slight sweetness suit meat sauces and dressings.

Pressed apple juice with gentle sweetness and acidity. Spritzed over meat during long cooking or reduced, it adds moisture and fruity aroma.

A sweet-tart jam made from apricots. Warmed and strained, it becomes a glaze that gives breads and tarts a glossy finish.

A spice made from the dried resin of the ferula plant. Raw it has a strong sulphurous smell, but fried in oil it gives a savoury flavour like garlic and onion. Use just a pinch.

A crisp, juicy and very sweet Asian pear. Grated into marinades, its protein-breaking enzymes tenderise meat.

A fruit with butter-soft, nutty flesh rich in fat. When ripe it yields slightly to gentle pressure.

Oil pressed from avocado flesh. Refined avocado oil has a very high smoke point, good for searing and high-heat roasting; unrefined is green with a buttery aroma.

Pork belly (or loin) that has been cured and smoked. Its saltiness, smoky aroma and fat flavour the whole dish.

A long French bread with a crisp crust and chewy crumb. Good for dipping in sauce or olive oil.

A Middle Eastern spice blend whose name means 'spices' in Arabic, containing black pepper, allspice, cinnamon, cumin, coriander seeds, cloves and nutmeg. Warm and fragrant, not hot.

A raising agent of baking soda mixed with an acid; with moisture and heat it releases carbon dioxide and lifts the batter. In frying batter it makes the coating light and crisp.

An Italian vinegar made from cooked-down grape must aged in wooden barrels; rich, sweet and tangy. The longer it ages, the thicker it gets.

A rich, sweet-and-tangy American sauce made from tomato, vinegar, brown sugar and spices. Styles vary by region, such as vinegar-based or mustard-based.

The signature herb of Italian cooking, with a sweet, fresh aroma. Chopping with a knife turns it black, so tear it by hand or add it at the end.

A very slender long-grain rice that lengthens when cooked into separate, fluffy grains. Has a nutty aroma.

Dried leaves of the bay laurel, adding a subtle herbal, tea-like aroma to broths. They are tough and not eaten, so remove them once cooked.

Sprouted mung beans, crunchy and refreshing. Long cooking makes them limp, so blanch briefly or add at the end.

A cut from the chest with a visible grain; long simmering makes it tender and draws out a rich broth.

Rendered and strained beef fat with a rich meaty flavor. Stable at high heat, it is used for traditional British and Belgian frying and roasting.

A sinewy leg cut; after 2-3 hours of simmering the gelatin melts and it becomes chewy and tender.

A tender cut with moderate marbling, good for grilling or thinly slicing for stir-fries.

Beef leg bones (marrow bones) plus back and tail bones used for stock. Long simmering draws out gelatin and marrow for a rich, deep broth.

A rich brown stock made by roasting beef bones and meat and simmering them for a long time with aromatics. It brings heavy savouriness and gelatine.

A carbonated fermented drink made from barley malt. In frying batter the bubbles make it light and crisp; in braises it adds a bitter savouriness.

Large, non-spicy peppers. Red and yellow ones are sweet; green ones are slightly bitter.

Ethiopia's signature spice blend of dried red chilies with fenugreek, coriander seeds, cardamom, ginger, cloves and more. Hot and deep with a slightly sweet aroma.

Small black beans from Latin America that cook up soft with a deep purple broth. Smaller and thinner-skinned than Korean seoritae black soybeans.

Large, wrinkled brown pods dried over wood fires, with a smoky, heavy, camphor-like aroma. Used in meat dishes and broths rather than desserts.

Unripe peppercorns fermented and dried, with a hot, fragrant taste. Grind whole peppercorns just before eating for the best aroma.

A Chinese cabbage with crunchy spoon-shaped stems and tender leaves. Slightly sweet.

A round short-grain rice that absorbs 2-3 times its volume of stock without turning mushy. Known for holding flavor well.

Skipjack tuna smoked, dried and fermented, then shaved thin; rich in inosinic acid. It gives a smoky aroma and strong savoury flavour.

Flour with 12-14% protein that develops lots of gluten, giving chewy, well-risen dough.

A tangy, fruity British table sauce made from tomatoes, dates, tamarind and vinegar.

Moist sugar containing molasses, with deep caramel and liquorice-like notes. Dark brown sugar contains more molasses.

Wheat that has been steamed, dried and cracked. Nutty and chewy, with different uses for fine and coarse grinds.

Round, soft sandwich rolls. Split and lightly toast the cut sides so sauce soaks in without making them soggy.

Solidified milk fat that gives a rich, nutty flavor. Its milk solids burn easily at around 150°C, so use it over medium-low heat.

A peanut-shaped winter squash with sweet, tender orange flesh. When cooked it turns smooth like butter.

White, mild mushrooms that turn juicy with subtle umami when cooked.

A firm, crunchy leafy vegetable, refreshing raw and sweet when cooked.

A Filipino vinegar fermented from sugarcane juice, with a soft, slightly sweet acidity.

Creamy, mild white beans. In soups and stews they gently thicken the broth.

A light refined oil from rapeseed with almost no flavor and relatively high omega-3. Suits stir-frying, frying and baking alike.

Caper flower buds cured in salt or vinegar, with a salty, tangy, sharp bite.

Crescent-shaped seeds with a distinctive aroma mixing anise and earthiness. They go well with rye bread and cabbage dishes.

Add sweetness and bright orange color and hold their shape when cooked.

Mild, sweet nuts that turn creamy when soaked and blended. They add richness to Indian and Southeast Asian dishes.

A thick, hard bark with a spicier, stronger aroma than Ceylon cinnamon. What is called 'cinnamon' in Korea, China and Vietnam is mostly cassia.

A finely ground powder of small, hot red chilies, with little aroma but strong heat. Add a little at a time to control the heat.

A strongly aromatic, crunchy stalk vegetable that gives depth to broths and sauces.

Small desi chickpeas, hulled and split into yellow halves. Nutty and firm: crisp when fried, floury when boiled.

An aged cheese originating in England; the longer it ages, the richer and sharper it gets. Melts well, good for baking and sauces.

A paste of boiled soybeans fermented briefly for 2-3 days, with a strong aroma and sticky, stringy threads. Long boiling reduces the beneficial bacteria, so it goes in last.

Sweet-tart, juicy stone fruit. Baking intensifies the sweetness and the juice soaks into the batter.

Lean white meat with almost no fat. Overcooked it turns dry, so pound to an even thickness before cooking.

Rendered and strained chicken skin and fat with a rich chicken flavor. Adds savory depth to Jewish home cooking and Asian chicken dishes.

The basic stock made by simmering chicken bones with aromatics, with a light, gentle savouriness. Used in both Western and Asian cooking.

A moist cut with moderate fat that does not dry out even with long cooking. Cooked skin-on, it turns crisp.

Nutty, chestnut-like legumes that turn floury when cooked. Ground, they become creamy smooth.

A Sichuan spicy bean paste of broad beans and chilies fermented in salt for a long time. Fried in oil, it releases red oil and deep salty, savory flavor.

An American seasoning blend of ground dried chilies with cumin, oregano, garlic powder and more. It differs from pure chile powder and is medium in heat.

A black Chinese vinegar made from glutinous rice and bran, with a deep, almost smoky, mellow acidity.

A Chinese spice blend of star anise, Sichuan pepper, cinnamon, cloves and fennel seeds, with a sweet, spicy, subtly tingling aroma. Use only a tiny amount.

Chinese-style light soy sauce, mainly salty and pale in colour. It seasons stir-fries and steamed dishes.

Ripe jalapeños smoked and dried, with a strong smoky aroma and medium-to-high heat. Sold whole dried, ground, or canned in adobo sauce.

A herb like thin green onions, with a mild onion and garlic aroma. Snip with scissors and sprinkle on at the end.

Chocolate made from cocoa mass, cocoa butter and sugar. Couverture has a higher cocoa butter content, so it melts well and sets smooth, ideal for coating and desserts.

A pork sausage seasoned with paprika and garlic. Spanish chorizo is cured and smoked and can be sliced and eaten as is; Mexican chorizo is raw and fried before use. It releases red oil when cooked.

A Korean black bean paste of fermented soybeans and wheat flour with added caramel. Fried in oil to remove bitterness, it gives jjajang its characteristic sweet-salty taste.

The thin inner bark of the Ceylon cinnamon tree, rolled in many layers and dried, with a soft, delicate, sweetish aroma. Whole sticks go into broths and braises, ground cinnamon into baking and desserts.

A crystalline powder of the sour compound in citrus fruit. It gives a clean sourness without aroma and prevents browning.

Dried nail-shaped flower buds with a strong, pungent, numbing aroma. Too many make a dish bitter and medicinal, so 2-3 are enough.

Large-crystal salt made by drying seawater in the sun. Its minerals give a rounder taste, ideal for salting cabbage or grilling meat.

A rich liquid pressed from grated coconut flesh, nutty and creamy. The thick layer at the top of the can is coconut cream.

The clear liquid inside young coconuts, mildly sweet and nutty. Reduced, it gives natural sweetness and a glossy finish.

The dried fruit of the coriander plant; unlike the leaves, it has a fresh, warm, lemony-orange aroma. Lightly toasting in a dry pan before grinding brings out the aroma.

Oil pressed from corn germ; refined, it is mild and has a high smoke point. Gives fried food a good crisp texture.

Thin, round flatbreads made from corn treated with limewater (masa). They have a toasty corn aroma and are usually 12-15cm across.

A flavorless starch extracted from corn with strong thickening power. It must be heated to thicken.

Durum wheat semolina rolled into tiny granules. Pour on boiling water, leave 5 minutes, and it is ready to eat.

A soft, unripened fresh cheese, creamy with a slight tang. Enriches sauces and forms the base of desserts.

Watery, cool and crunchy. Eaten raw or salted.

The seed of a plant in the parsley family, with a warm, earthy, intense aroma. Whole seeds are fried in oil (tempering); ground cumin is mixed into seasonings.

Small leaves of the curry tree with a citrus and nutty aroma, different from curry powder. Fry them in hot oil to release the aroma.

A spice blend of turmeric, coriander seeds, cumin, fenugreek, chili and more, which started in Britain and spread worldwide. Fry it in oil to remove the raw smell and release the aroma.

A long-aged, thick, dark soy sauce with added caramel. It is used more for colour, giving a deep brown and gentle sweetness rather than saltiness.

The basic Japanese stock made from kombu and bonito flakes. Its clear, subtle savouriness underpins all of Japanese cooking.

A sharp yet smooth French mustard made from brown mustard seeds and wine (or vinegar). It also helps emulsify dressings.

Thin, feathery leaves with a fresh aroma mixing anise and grass. It goes especially well with fish, potatoes and yogurt.

A clear, sharp vinegar fermented from grain alcohol. Almost aroma-free, it is used for pickles, cleaning and whenever a clean acidity is needed.

A soybean paste made from the solids left after fermenting meju (soybean blocks) in brine and drawing off the soy sauce. Earthy and strongly salty, it gets deeper the longer it simmers.

Small fish boiled and dried, giving stock a nutty, rich savouriness. Use large anchovies for stock and small ones for stir-frying.

Small anchovies boiled and dried, salty with deep umami. Sorted by size: large for stock, small for stir-frying.

Whole dried red chilies that release a hot aroma when fried in oil. The heat varies by variety.

Dried fenugreek leaves with a bitter-sweet aroma like celery and maple syrup. Crush them between your palms and add at the end.

Dried mint which, unlike fresh, has a warm, deep, tea-like aroma, so it is fried in oil or mixed into yogurt. In the Middle East and Turkey it is used more often than fresh.

Sun-dried shiitake with far stronger aroma and umami than fresh. The soaking water also makes a good stock.

Small shrimp boiled in brine and dried, with intense saltiness and briny umami.

Unsweetened wine made from white grapes, bringing fresh acidity and aroma to seafood, chicken and cream sauces.

Rendered and strained duck fat, rich and deeply flavored. Potatoes roasted in it turn very crisp outside and tender inside.

Its spongy flesh soaks up oil and seasoning well and turns creamy when cooked.

The most basic protein ingredient; texture changes with cooking, from soft-boiled to hard-boiled to scrambled. Eggs bind and leaven batters and thicken sauces.

The top grade of oil from the first cold pressing of olives, with a fresh fruity aroma and a bitter, peppery finish. It shines most for finishing and raw use but can also be used for medium-low heat sauteing.

Large, nutty beans; fresh ones are green and sweet, dried ones are floury. They are also the raw material for doubanjiang.

Seeds of the fennel plant, with a sweet, cool, anise-like aroma. Toasting makes them nutty, and they are thought to aid digestion.

Hard yellow seeds with a bitter, maple syrup-like aroma. Used in small amounts, they help batters ferment and add depth to curries.

Tofu cubes fermented with mold and then matured in brine and rice wine; soft like cream cheese and salty. Comes in white and red (colored with red yeast rice).

Black soybeans fermented in salt and dried, salty with deep savory flavor. Chopped or mashed into stir-fries and steamed dishes.

A Greek cheese made from sheep's milk (or sheep and goat's milk) and matured in brine. Salty, tangy and crumbly.

Tofu with much of the water pressed out, so it does not crumble easily when pan-fried or stir-fried.

A clear liquid made by fermenting anchovies or other fish in salt. It gives strong saltiness and deep savoury flavour, and the fishy smell fades with heating.

A finishing salt of thin pyramid-shaped crystals that crumble with a crunch. The saltiness bursts instantly and adds texture.

Flat noodles made from rice flour, 3-10 mm wide. Chewy, and they soak up sauce well.

Soft, pliable thin flatbreads made with wheat flour and fat. Their large size makes them good for wrapping.

The leaves and stems of coriander, with a fresh, distinctive aroma; some people find it tastes like soap. It is sensitive to heat, so add it at the end; stems and roots go into broths and pastes.

Fully ripe fresh red chilies, both sweet and hot, good as a colorful garnish.

Undried noodles made from wheat dough, chewy and springy. Shake off the dusting flour and boil in plenty of water.

A North Indian spice blend of toasted and ground cardamom, cinnamon, cloves, pepper, cumin, coriander seeds and more. It is warm and deep rather than hot, and is usually added at the end of cooking to keep its aroma.

Pungent and sharp, turning sweet and nutty when cooked. The basic aromatic in almost every cuisine in the world.

Flat leaves with a garlic-like aroma. They wilt fast, so add them last.

Garlic dried and finely ground, with a toasty, mild aroma like fried garlic. Handy for adding garlic flavour without moisture, as in rubs, batters and dressings.

Pure butterfat made by simmering butter until the water and milk solids are removed, with a nutty aroma. Its high smoke point means it does not burn even over high heat.

Pungent with a refreshing heat; it masks gamey odors in meat and fish.

Rice that becomes very chewy and sticky when cooked. Almost entirely amylopectin, it turns translucent when cooked.

A sweet and spicy Korean paste of fermented glutinous rice, fermented soybean powder and chili powder. Adds heat, sweetness and savoriness in one go.

A Thai soy-based seasoning sauce, more savoury than soy sauce and slightly sweet. Widely used in stir-fries and egg dishes.

A golden British syrup made by converting sugar into invert sugar, with a buttery caramel aroma.

Sweet, crisp American crackers made with whole wheat flour and honey. Also crushed for cheesecake bases.

A light oil pressed from grape seeds with almost no flavor. Used for both stir-frying and dressings.

Finely grated coconut flesh. Fresh or frozen is moist and mildly sweet; desiccated is nuttier and keeps longer.

Thick, strained yogurt with the whey removed; high in protein and rich. Good for sauces and dips.

Lentils with skins on that keep their shape when cooked and have an earthy, nutty flavor. Boil unsoaked for 20-30 minutes.

Young beans eaten pod and all, crisp with a fresh sweetness. Trim both ends, then blanch or stir-fry.

A spice with black seeds inside green pods, giving a bright, sweet aroma mixing eucalyptus and citrus. Lightly crush the whole pods, or grind just the seeds.

Unripe green chilies. Korean putgochu is mild and crunchy, while cheongyang chili is hot. India and Turkey have similar varieties.

Unripe olives cured in brine; firmer than black olives with a stronger salty, bitter taste.

15-20% fat keeps stir-fries and sauces juicy. Too lean and it turns dry.

Powder of dried ginger, less fresh but warmer and spicier than fresh ginger. Widely used in baking and spice blends.

High in fat, so it turns nutty when fried and releases fat that deepens the flavor.

Red dried Mexican chilies, medium-to-mild in heat, with a tangy-sweet berry aroma.

An Italian cured meat made from pork cheek salted and peppered, then aged. Very fatty; when fried it releases rich, nutty fat that carries the sauce.

A North African chili paste of dried chilies ground with garlic, caraway, coriander and olive oil. Hot with a subtle smokiness.

Rich cream with at least 35% milk fat that thickens and smooths sauces and whips into foam. Non-dairy whipping cream is not suitable for cooking.

A dried herb blend from southern France of thyme, rosemary, savory, marjoram and oregano (sometimes lavender).

A sweet, rich brown sauce made from fermented soybean paste with sugar, vinegar and five-spice. Despite the name (seafood sauce), it contains no seafood.

A basil with fuzzy leaves and a hot, pungent aroma like cloves and pepper. Stir-fry over high heat to release its aroma.

Corn kernels treated with limewater (alkali) to remove the hulls; large, chewy and with a nutty corn flavour. Rinse canned hominy and use straight away.

A natural sweetener made from flower nectar, sweeter than sugar with a floral aroma. It tenderises meat and helps it colour quickly when roasting.

A thin hot sauce made by steeping chilies in vinegar and salt. A few drops add sourness and heat.

Finely ground white sugar with a little starch added. It dissolves easily and is used for icing and decoration.

Instant stock granules with a bonito flavour. Just dissolve in water to make dashi.

Dried yeast for raising bread, mixed straight into flour without proofing first. Most active in lukewarm water at 35–40°C.

A West African seasoning of fermented African locust beans, pungent with deep savory flavor. A small amount goes into soups and stews.

An American blend of dried oregano, basil, thyme, rosemary and marjoram. Convenient for tomato dishes.

Indian sugar made by boiling down sugarcane juice without refining and setting it. It has a strong molasses flavour and a slightly salty note.

Moderately hot green chilies, crunchy and fresh-tasting. Removing the seeds and white pith makes them milder.

A slender long-grain rice with a delicate floral aroma (similar to pandan). Cooked, it is soft and slightly sticky.

Blue berries of the juniper tree, with a pine and citrus aroma. The main flavour of gin; crush them lightly before use.

A thick-leaved, slightly bitter cabbage-family green. The thick stems are tough, so strip them and use only the leaves.

Chili powder from the Kashmir region of India; mild in heat with a very vivid red colour. It is mainly used to give Indian dishes their red hue.

A Middle Eastern and Greek pastry of dough pulled into thin threads. Toasted in butter or baked, it turns crisp and nutty.

An Indonesian soy sauce sweetened with palm sugar until thick and syrupy like honey. It adds sweetness, saltiness and gloss all at once.

A sweet-and-sour sauce made from tomatoes, sugar, vinegar and spices. As a sauce base it brings sweetness, acidity and colour together.

Korea's signature preserved vegetable: napa cabbage salted, mixed with chili flakes, fermented seafood and garlic, then fermented. The riper it gets, the deeper its sourness and savoriness.

Dried kelp rich in glutamic acid, giving a clean, deeply savoury broth.

A Korean fish sauce made by salting anchovies, ageing them for over a year and straining. It is very savoury, and slightly saltier and stronger than Southeast Asian fish sauce.

Ground red chilies dried in the sun or with hot air; medium heat with sweetness and a vivid red colour. Coarse flakes are for kimchi and dressed dishes, fine powder for gochujang and seasoning pastes.

A Korean cooking wine made from rice wine with added sugars and flavourings. It removes the gamey smell of meat and fish and adds gentle sweetness.

A thick green onion; the white part is sweet and aromatic, the green part fragrant. It turns sweet when cooked.

A clear Korean liquid sweetener, less sweet than sugar. It gives braises and stir-fries a gloss, but its sweetness drops at high heat.

A sticky syrup made by converting grain starch into sugar with malt or enzymes and boiling it down. Jocheong is made from rice and is brown with a nutty aroma.

Traditional Korean soy sauce brewed from fermented soybean blocks (meju) alone. It is light in colour but saltier, and seasons soups while keeping the broth clear.

Rendered and strained pork fat that sets white at room temperature. Makes pastry crisp and flaky and adds savory depth to stir-fries.

Wide, flat sheets of pasta layered between sauce and cheese and baked in the oven.

A yellow citrus with a clean, bright sourness and fragrant peel. It freshens rich dishes and cuts fishy odours.

A tough-stalked herb with a lemon aroma and ginger-like freshness. Bruise the white lower part and add to broths, or chop finely for pastes.

A green citrus with a sharper, slightly bitter sourness and aroma than lemon. The juice adds acidity; the peel (zest) adds fragrance.

Rice with long, low-starch grains that cook up separate. Parboiled rice is steamed and dried before milling, so it does not turn mushy even with long cooking.

A dark liquid seasoning made from hydrolysed vegetable protein. A few drops give strong savoury depth and saltiness.

Lime leaves shaped like two leaves joined together, with a strong, bright citrus aroma. Tear them into broths; for stir-fries and salads, shred them very finely.

A brown British vinegar made from malted barley, with a nutty, robust aroma.

Syrup made by boiling down maple sap, with caramel and woody notes.

Related to oregano but with a sweeter, milder floral aroma. It is sensitive to heat, so add it towards the end of cooking.

A fluffy sweet made by whipping sugar and gelatin. Toasted over a flame, the outside turns crisp like caramel and the inside melts and stretches.

A rich sauce made by emulsifying egg yolks, oil and vinegar. The Japanese style uses only yolks, so it is richer and more savoury.

Adds mild flavor, protein and lactose. Keeps batters moist, softens sauces and rounds out meat sauces.

A herb with a cool, refreshing aroma; for cooking, spearmint, milder than peppermint, is mostly used.

A sweet Japanese cooking wine brewed from glutinous rice, koji and shochu. It adds sweetness and gloss and masks fishy smells.

A British baking spice blend based on cinnamon with coriander seeds, nutmeg, cloves, ginger and allspice. Similar to American pumpkin pie spice.

A dark brown syrup produced in sugar refining, with a bittersweet, deep sweetness.

A mild, buttery semi-hard cheese from California that melts very well. Common in Mexican-style dishes.

A soft, stretchy cheese. Fresh mozzarella is moist and milky; low-moisture (pizza) mozzarella melts well and is less watery.

A seasoning made by crystallising glutamic acid, the savoury compound in kelp. A small amount makes broths and stir-fries rounder and deeper.

Small green beans; hulled yellow mung beans cook quickly and turn soft. Sprouted, they become bean sprouts.

Shellfish that provide briny, savory flavor and broth. They open when cooked.

Oil pressed from brown mustard seeds with a strong, nose-tingling pungency. In North Indian and Bengali cooking it is heated until smoking before use to tame the heat.

Small seeds of the mustard plant; brown and black ones are hot, yellow ones mild. In India they are added to hot oil and fried until they pop (tempering) for a nutty aroma.

A Japanese food of boiled soybeans fermented with Bacillus subtilis var. natto, producing sticky threads. It has a distinctive aroma and earthy flavor and is usually eaten uncooked.

Small black triangular seeds with a slightly bitter aroma, like a mix of onion and oregano. Often wrongly called 'black cumin'.

The seed of the nutmeg tree, with a sweet, warm aroma. Buy it whole and grate it fresh for a much better aroma.

Refined olive oil blended with virgin olive oil. Milder in flavor with a higher smoke point than extra-virgin, suited to sauteing and roasting.

Dried, ground onion that adds a sweet, toasty onion flavour without moisture.

Cooked, they release sweetness and savoriness and form the flavor base of almost every dish. Raw, they are sharp and crunchy.

A citrus with sweet, tangy juice and a strongly fragrant peel. The juice adds acidity and sweetness to meat marinades; the zest perfumes breads and bakes.

A classic herb whose aroma becomes stronger when dried, slightly bitter and warm. There is Greek/Italian oregano and Mexican oregano (a different plant).

A thick sauce made from oyster extract with sugar and starch. It adds salty-sweet savoury flavour and gloss.

Sugar made by boiling down palm sap and setting it, with a soft, caramel and butter-like sweetness.

Italian-style bacon made from pork belly cured with salt and spices, usually unsmoked. Diced and fried, it gives salty savouriness and fat.

Long, flat green leaves with a nutty, sweet aroma like vanilla and freshly cooked rice. Tie them in a knot and add to rice or desserts; they are not eaten.

An Indian fresh cheese of milk curdled with acid and pressed; it does not melt and holds its shape. Mild in flavor, it absorbs seasoning well.

Japanese breadcrumbs made from crustless white bread, coarsely crumbled and dried. They absorb less oil and turn very crisp.

A powder of dried, ground sweet peppers; not hot, with sweetness and vivid red colour. Fried too long over high heat it burns easily and turns bitter.

An Italian hard cheese aged 12 months or more, salty and strongly savory with crunchy crystals. Grated to finish dishes or melted into sauces.

Flat-leaf (Italian) parsley has a stronger aroma and is used in cooking; curly parsley is milder and mainly used as garnish. Fresh and grassy, it balances salty and rich flavours.

Oil pressed from peanuts; the refined kind has a high smoke point and a subtle nutty aroma. Widely used for Chinese wok cooking and American-style frying.

Legume seeds that become nutty and crunchy when roasted. Chopped as a topping or ground into sauces.

An Italian hard cheese made from sheep's milk, saltier and sharper than Parmesan. The heart of Roman pasta dishes.

A hot, tangy sauce of African bird's eye chilies with lemon, garlic, vinegar and oil. It developed in Mozambique and Portugal.

Leaves of the perilla plant, with a distinctive, intense aroma somewhere between mint and anise. Japanese shiso is a different variety of the same species with a brighter, fresher scent.

Oil pressed from toasted perilla seeds, with a distinctive nutty, grassy aroma. High in omega-3, it oxidizes very quickly.

Ginger pickled in vinegar. Red beni shoga is salty and sour, for stir-fries and rice bowls; thin pink gari is sweet and served with sushi.

Green nuts with a sweet, delicate aroma. They add color and texture to Middle Eastern and Mediterranean desserts and rice dishes.

A flat leavened bread that puffs up in the middle to form a pocket you can fill.

Unsweetened yogurt made by fermenting milk with lactic acid bacteria; its acidity tenderizes meat and helps marinades cling. It splits easily when boiled, so keep the heat low.

A sweet-and-sour Chinese sauce made by simmering plums or Chinese green plums with sugar, vinegar and ginger.

A syrup of thickly reduced pomegranate juice, strongly sour with a gentle sweetness. A signature souring agent of Middle Eastern cooking.

A refreshing sauce of soy sauce mixed with citrus juice such as yuzu or sudachi, vinegar and dashi. Salty and tangy together, it suits light dishes.

A cut with layers of fat and meat; grilled it is rich and nutty, braised it becomes tender and juicy.

A cut with well-distributed fat that stays juicy even after long cooking. Collar (moksal) is good for grilling; picnic shoulder for stews and braises.

Ribs from the pork belly side, with meat and fat evenly between the bones. Long simmering or slow roasting makes the meat fall off the bone.

A fine starch extracted from potatoes. It fries up very crisp, and when mixed with water and added to sauces it thickens them clear and glossy.

There are floury and waxy potatoes. Floury ones suit frying and mashing; waxy ones suit braising and salads.

Crackers made from prawns and tapioca starch. Dropped dry into hot oil, they puff up and turn crisp in seconds.

Lemons cured in salt and matured for at least 1 month. The peel turns soft and salty with a bright, floral aroma.

Dough folded with butter into many layers; when baked it rises into hundreds of crisp, light layers. Work quickly, as it puffs best when cold.

A small, red-skinned radish that is crisp with a peppery bite. Usually sliced thin and served raw.

Dried grapes with concentrated sweetness. Soak in warm water for 10 minutes before adding to dough so they stay moist and do not burn.

A Moroccan spice blend meaning 'head of the shop', containing 10-30 ingredients such as cumin, coriander seeds, cinnamon, ginger, turmeric, cardamom and rose petals. Warm and floral.

Dried red chilies coarsely crushed with their seeds; strongly hot with a simple aroma. Sprinkle on pizza and pasta or infuse in oil.

Large red beans that cook up soft and rich. Raw beans contain a toxin (lectin), so they must be boiled hard for at least 10 minutes.

Hulled orange lentils that need no soaking and break down into a puree in 15-20 minutes. They thicken soups and stews.

A reddish-brown Japanese miso with a high proportion of soybeans and a long fermentation. Its strong saltiness and savoriness suit rich soups and braises.

Purple onions, milder and sweeter than regular onions, which makes them good raw.

Red-orange oil pressed from oil palm fruit, with an earthy flavor and gentle sweetness. Gives West African and Brazilian Bahian dishes their color and taste.

Wine made from red grapes, adding acidity, tannin and fruity aroma to meat dishes. Long simmering drives off most of the alcohol.

A vinegar fermented from red wine, with fruity aroma and assertive acidity.

Oil pressed from rice bran, with a clean taste and high smoke point. It gives light, crisp results, so it is popular for Japanese tempura and karaage.

Thin round sheets of rice flour (and tapioca). Dipped in lukewarm water for a few seconds, they turn clear and pliable.

A soft, mild vinegar fermented from rice. With a low acidity of 4-5%, it blends naturally into sushi rice, dressed salads and dressings.

A soft, curdy fresh cheese made by reheating whey; mild and slightly sweet.

Refined sugar set into large crystals, with a clear, mellow sweetness. It gives braises a glossy finish and a clean taste.

A lettuce with long, firm, crisp leaves. The leaves work as cups for scooping salad.

A herb with hard, needle-like leaves and a strong, cool, resinous aroma. It suits roasted and long-cooked dishes and is used sparingly.

The dried stigmas of the crocus flower, the world's most expensive spice, giving a honey-like aroma and golden colour. Steep in 2-3 tbsp of warm water or milk for 10-15 minutes before adding.

Soft grey-green leaves with a strong aroma mixing earthiness and resin. Fried in butter, they turn crisp and nutty.

A clear rice wine that removes off-odours and adds savoury depth and mellowness. It has almost no sweetness.

Rich, tender red-fleshed fish high in omega-3. Even slightly underdone in the center (52-55°C), it stays moist.

Refined fine salt that provides the basic saltiness for all cooking. Its small grains make it much saltier than coarse salt by volume.

An Indonesian chili paste of fresh chilies ground in a mortar with salt and vinegar. Cleanly hot with no sweetness.

Ground husks of the Japanese prickly ash berry, related to Sichuan pepper, with a fresh citrus aroma and a light tongue-tingling effect. It is the same kind as Korean chopi.

Thin, tender onions with a mild flavor, good raw as a garnish.

Very hot round chilies with a fruity, sweet aroma. Essential in West African and Caribbean cooking.

Stock made by briefly simmering white fish bones, prawn shells or clams. Keep it under 30 minutes for a clear, less fishy result.

Tiny oily seeds whose nutty aroma comes alive when toasted. There are white and black sesame seeds; black ones are richer.

A small type of onion, sweet with a delicate aroma. In Southeast Asia, red shallots are a basic seasoning ingredient.

An aged Chinese yellow wine brewed from glutinous rice, with a nutty, caramel-like aroma. It masks the gamey smell of meat and adds depth to stir-fries.

A Japanese blend of seven ingredients, such as chili flakes, sansho, dried citrus peel, sesame, hemp seeds, nori and ginger. It adds aroma and flavour more than heat.

Mushrooms with thick, chewy caps rich in savory umami (guanylate). The stems are tough, so use them for stock.

Short dried pasta made from durum wheat semolina. Its grooves and curves hold sauce well, and it is easy to handle in one-pot dishes.

Short, round grains that become sticky when cooked so the grains cling together. The basis of Korean and Japanese rice.

A pie pastry made by rubbing butter into flour and adding a little water. It does not puff, and bakes into a crisp, crumbly texture.

Sweet with a springy texture; they cook in 1-3 minutes. Overcooked, they turn tough.

A pungent paste of tiny shrimp fermented in salt, ground and dried. The smell is strong, but frying turns it into deep savory flavor.

Not a true pepper but the husk of the prickly ash berry, with a citrus aroma and the tongue-tingling, numbing 'ma' sensation. Toasting in a dry pan before grinding makes the aroma much stronger.

Fine-textured tofu as soft as pudding. It breaks easily, so handle gently.

A Spanish powder of peppers smoked over oak and dried, giving smoky aroma and red colour. Comes in sweet (dulce), bittersweet/medium (agridulce) and hot (picante).

A thick pork sausage that is cooked and smoked, ready to eat once heated through. It adds smoky, salty flavour to broths and potatoes.

Cream fermented with lactic acid bacteria, tangy and rich. Adds both freshness and smoothness to dishes.

The basic soy sauce, made by fermenting soybeans and wheat. It brings saltiness, savoury depth and a gentle sweetness, and keeps its aroma when heated, so it suits braises, stir-fries and marinades alike.

A neutral refined oil from soybeans and the most common cooking oil in Korean and Chinese homes. Its high smoke point suits high-heat stir-frying and deep-frying.

The beans from which tofu, soy milk, soy sauce and doenjang are made, high in protein and fat. Immature green soybeans are called edamame.

Long dried pasta of durum wheat semolina, about 2mm thick. Goes well with oil, cream and tomato sauces alike.

Chewy, mild seafood. It is tender only if cooked briefly for 1-2 minutes or for 30 minutes or more.

A sweet-hot chili sauce made from red chilies, garlic, vinegar and sugar. Drizzled on to finish, it adds heat and tang.

A seasoning paste of doenjang and gochujang mixed with garlic, sesame oil and sesame seeds. Served with meat and vegetables eaten as lettuce wraps.

A star-shaped fruit with 8 points, giving a sweet, strong liquorice-like aroma. Even a little is potent, so add only 1-2 to broths and braises.

Concentrated stock set with salt, fat and seasonings. Dissolved in water it becomes stock instantly; it is used especially often in West African cooking.

Refined sugar from sugarcane or sugar beet, giving a clean sweetness. It also plays big roles in cooking: browning, keeping moisture and stabilising meringue.

A crimson powder of dried, crushed berries from the sumac family, with a lemony, tangy, salty taste. It is sensitive to heat, so it is mostly sprinkled on finished dishes.

Dried tomatoes with concentrated sweetness and umami. Oil-packed ones are used as is; dry ones are rehydrated first.

A light refined oil from sunflower seeds with a clean taste. The everyday cooking oil in Eastern Europe and South America.

A dark reddish-brown sweet sauce made from fermented wheat flour, both salty and sweet. Used for stir-fry sauces and as a dipping sauce.

A sweet, mildly hot Thai sauce made by simmering chilies, garlic, sugar and vinegar. Used as a dip for fried and grilled foods.

A sweet root vegetable with fluffy or moist flesh. Boiling or roasting intensifies its sweetness.

Grayish translucent noodles made from sweet potato starch. Boiled, they are chewy and very springy and absorb seasoning well.

Edible corn with strong sweetness. Boil or grill on the cob, or strip the kernels for soups and salads. Canned and frozen kernels can be used straight away.

A Middle Eastern paste of hulled, lightly toasted sesame seeds ground fine. Nutty and slightly bitter, it turns into a creamy sauce when mixed with lemon juice.

A rich Japanese soy sauce brewed from soybeans with little or no wheat. It has deep savoury flavour, and many brands are gluten-free.

A sweet-sour souring agent made from tamarind pulp. It gives a rounder sourness than vinegar, plus fruity aroma and brown colour.

Long, thin leaves with a sweet, anise-like aroma; a key herb in French cooking.

A tangy sauce of mayonnaise mixed with chopped pickles, capers, onion and herbs. It cuts the richness of fried food.

An Indonesian food of boiled soybeans fermented with Rhizopus mold and set into a firm cake. Nutty and mushroom-like, with a pleasant chew.

A glossy, sweet-salty sauce made by reducing soy sauce, mirin, sake and sugar. Brushed on grilled foods, it forms a shiny coating.

A basil with purple stems and small leaves, giving a sweet, strong anise and liquorice aroma. Its aroma holds up well when cooked.

Tiny chilies 2-3 cm long, very hot with a sharp aroma.

A woody-stemmed herb with small leaves, a subtle earthy and lemony aroma that holds up through long cooking. Both fresh and dried are widely used.

Oil pressed from toasted sesame seeds with a rich, nutty aroma. The aroma fades with heat, so it is mainly added at the end of cooking or to seasoned dishes.

A thick paste of tomatoes cooked down until concentrated; it adds savouriness, red colour and slight sweetness. Frying it in oil for 1–2 minutes removes the raw taste and deepens the flavour.

Combining sweetness, acidity and umami, they are the basis of sauces and salads. The riper, the more intense the flavor.

A thick, sweet-and-sour Japanese sauce made from fruit and vegetable purée with vinegar, sugar and spices.

A concentrated Japanese noodle sauce combining soy sauce, mirin and bonito dashi. Just change the dilution ratio to use it for noodle broth, simmered dishes or rice bowls.

Turkish and Syrian chili made from semi-dried red peppers tossed with oil and salt and coarsely crushed; medium heat with a fruity aroma and moist texture.

The dried, ground root of a plant in the ginger family, with an earthy, slightly bitter taste and strong yellow colour. Fry it briefly in oil to remove the raw taste; it stains clothes and chopping boards easily.

An Eastern European fresh cheese of fermented, curdled milk; crumbly and tangy. Used in fillings and desserts.

Hulled, split black gram, white inside; when ground it becomes sticky, helping fermented batters rise well. In tempering it turns nutty and crisp.

A flavouring made by steeping vanilla beans in alcohol; it masks eggy or dairy notes and adds a sweet aroma. A few drops are enough.

A neutral refined oil made from soy, corn, canola and the like. With no flavor of its own, it does not mask ingredients and works for any stir-fry or deep-frying.

A light stock made from onion, carrot, celery, mushrooms and so on. Used in vegetarian dishes and light soups.

Pointed, mottled leaves with a hot, fresh aroma like a mix of coriander, lemon and pepper.

Oil pressed from coconut flesh that sets white below 24°C. Unrefined oil has a sweet coconut aroma. Refined coconut oil is flavorless with a smoke point of about 230°C.

Slightly bitter, oily nuts that get nuttier when toasted. They add crunch to desserts, salads and sauces.

White, mild flesh that flakes gently along the grain. Suits frying, steaming and raw dishes alike.

A pale Japanese miso with a high proportion of rice koji and a short fermentation. Less salty and sweet, it blends gently into soups, dressings and glazes.

Ripe peppercorns with the skin removed, then dried. Less aromatic than black pepper but hotter, with a fermented note. Used so no black specks show in pale dishes.

A clean, delicate vinegar made from white wine. It does not discolour food, making it ideal for white sauces and seafood.

A British sauce made from vinegar, molasses, anchovies, tamarind and spices. Tangy and salty, it deepens the flavour of meat.

A luxury Hong Kong sauce made by frying dried scallops, dried shrimp and ham with chilies in oil. Rich seafood savouriness with heat.

Wheat noodles made with kansui (alkaline water), steamed and coated in oil. Yellow and chewy, ideal for stir-frying.

A thin, sweet-and-sour Worcestershire-style sauce for stir-fried noodles. It coats the noodles evenly, giving a savoury taste and brown colour.

A mild, tangy American mustard coloured yellow with turmeric. Low in heat with a distinct sourness.

A brown fermented soybean paste, looser than doenjang with whole beans you can bite into. Provides the salty base flavor in northern Chinese and Thai cooking.

A Levantine seasoning blend of wild thyme (za'atar), dried sumac, toasted sesame seeds and salt, with herbal aroma and a tangy, nutty taste.

Mild, tender summer squash that cooks quickly. Zucchini has firmer skin and more water than Korean aehobak.