- Agar-agar: Vegetarian gelatin substitute often used in desserts.
- Almonds: Nuts eaten raw, roasted, or used in dishes and baking.
- All-purpose Flour: Versatile flour for baking and thickening.
- Anise: Spice with licorice flavor, used in desserts and some drinks.
- Baking Powder: Leavening agent for baked goods.
- Baking Soda: Leavening agent often paired with acidic ingredients.
- Basil: Fresh or dried herb common in Italian dishes.
- Bay Leaves: Used in soups and stews for added flavor.
- Black Beans: Used in Latin dishes, soups, and salads.
- Black Pepper: Common seasoning in savory dishes.
- Breadcrumbs: Used as a binder or coating for meats and as a topping.
- Brown Sugar: Adds sweetness and moisture in baking.
- Butter: Used in baking, frying, and as a spread.
- Buttermilk: Used in baking for tang and tender texture.
- Capers: Added to sauces and dishes for a briny flavor.
- Cardamom: Warm spice for both savory and sweet dishes.
- Cayenne Pepper: Adds heat to dishes.
- Chicken Stock/Broth: Base for soups and used to cook grains.
- Chickpeas (Garbanzo Beans): Main ingredient in hummus; also used in salads.
- Chili Peppers: Add heat to dishes, used fresh or dried.
- Chili Powder: Spice mix for various dishes, especially chili.
- Chives: Garnish that adds mild onion flavor.
- Chocolate Chips: Used in baking, primarily in cookies.
- Cilantro: Fresh herb common in Mexican and Asian dishes.
- Cinnamon: Sweet spice used in baking and some savory dishes.
- Cocoa Powder: For chocolate-flavored baked goods.
- Cloves: Strong spice, often used in baking or with ham.
- Coconut Milk: Common in Southeast Asian dishes and desserts.
- Coriander: Herb or its seeds used in many global dishes.
- Cornstarch: Thickener for sauces and desserts.
- Cream: Used in sauces, soups, and desserts.
- Currants: Used in baking and cooking, similar to raisins.
- Cumin: Spice with a warm, earthy flavor, common in Indian and Mexican dishes.
- Dijon Mustard: Sharp mustard used in dressings and sauces.
- Eggs: Used in baking, frying, boiling, and many other preparations.
- Extra Virgin Olive Oil: For dressings, cooking, and as a finishing oil.
- Fennel: Licorice-flavored vegetable and its seeds used in various dishes.
- Fish Sauce: Salty and umami-rich condiment in Southeast Asian cuisines.
- Flaxseeds: Often used ground as a vegan egg substitute in baking.
- Garlic: Base flavor in many savory dishes.
- Gelatin: Gelling agent used in jellies and some desserts.
- Ghee: Clarified butter used in Indian cooking.
- Ginger: Adds a spicy-sweet flavor, used fresh, dried, or ground.
- Golden Syrup: Sweet syrup often used in British baking.
- Granulated Sugar: Common sugar used in baking and sweetening.
- Hazelnuts: Nuts used in desserts, spreads, and dishes.
- Heavy Cream (or Double Cream): Used in sauces, desserts, and whipped as a topping.
- Honey: Natural sweetener used in baking, cooking, and as a drizzle.
- Kaffir Lime Leaves: Fragrant leaves used in Southeast Asian cooking.
- Lemon: Citrus used for its juice, zest, and as slices in dishes and drinks.
- Maple Syrup: Natural sweetener used in baking, cooking, and as a drizzle.
- Mascarpone: Creamy cheese used in tiramisu and other desserts.
- Milk: Base for many recipes, from baking to sauces.
- Molasses: Dark syrup used in baking, like gingerbread.
- Mustard: Condiment or seed used for flavor in many dishes.
- Nutmeg: Warm spice, used in baking and some savory dishes.
- Onions: Fundamental flavor base in many cuisines.
- Oregano: Herb used dried or fresh in Mediterranean dishes.
- Paprika: Mild red pepper powder; can be sweet or smoked.
- Parmesan Cheese: Hard cheese for grating on pasta and other dishes.
- Parsley: Herb used as garnish or flavor in many dishes.
- Peanut Butter: Used in sandwiches, baking, and some Asian dishes.
- Pecans: Nuts used in baking and salads.
- Quinoa: Grain used as a base or in salads; high protein.
- Red Pepper Flakes: Adds heat to many dishes.
- Rice: Staple grain used in countless cuisines.
- Rosemary: Herb often used with meats, especially lamb.
- Sage: Herb used in European and American dishes, often with poultry.
- Salt: Fundamental seasoning in almost every dish.
- Sesame Seeds: Garnish and ingredient in dishes and bread.
- Soy Sauce: Adds salt and umami in various cuisines.
- Thyme: Herb used in many Western dishes.
- Tomato Paste: Concentrated tomato flavor for sauces.
- Tomato Sauce: Base for many dishes, from pasta to stews.
- Vanilla Extract: Flavoring for most sweet baked goods.
- Vegetable Oil: General cooking oil for frying, sautéing, and baking.
- Vinegar: Acid used in dressings, pickling, and some dishes.
- White Wine: Used in cooking, often in sauces and stews.
- Worcestershire Sauce: Adds depth and savoriness to dishes.
- Yeast: Leavening agent for bread and some baked goods.
80 Common Ingredients
