80 Common Ingredients

  1. Agar-agar: Vegetarian gelatin substitute often used in desserts.
  2. Almonds: Nuts eaten raw, roasted, or used in dishes and baking.
  3. All-purpose Flour: Versatile flour for baking and thickening.
  4. Anise: Spice with licorice flavor, used in desserts and some drinks.
  5. Baking Powder: Leavening agent for baked goods.
  6. Baking Soda: Leavening agent often paired with acidic ingredients.
  7. Basil: Fresh or dried herb common in Italian dishes.
  8. Bay Leaves: Used in soups and stews for added flavor.
  9. Black Beans: Used in Latin dishes, soups, and salads.
  10. Black Pepper: Common seasoning in savory dishes.
  11. Breadcrumbs: Used as a binder or coating for meats and as a topping.
  12. Brown Sugar: Adds sweetness and moisture in baking.
  13. Butter: Used in baking, frying, and as a spread.
  14. Buttermilk: Used in baking for tang and tender texture.
  15. Capers: Added to sauces and dishes for a briny flavor.
  16. Cardamom: Warm spice for both savory and sweet dishes.
  17. Cayenne Pepper: Adds heat to dishes.
  18. Chicken Stock/Broth: Base for soups and used to cook grains.
  19. Chickpeas (Garbanzo Beans): Main ingredient in hummus; also used in salads.
  20. Chili Peppers: Add heat to dishes, used fresh or dried.
  21. Chili Powder: Spice mix for various dishes, especially chili.
  22. Chives: Garnish that adds mild onion flavor.
  23. Chocolate Chips: Used in baking, primarily in cookies.
  24. Cilantro: Fresh herb common in Mexican and Asian dishes.
  25. Cinnamon: Sweet spice used in baking and some savory dishes.
  26. Cocoa Powder: For chocolate-flavored baked goods.
  27. Cloves: Strong spice, often used in baking or with ham.
  28. Coconut Milk: Common in Southeast Asian dishes and desserts.
  29. Coriander: Herb or its seeds used in many global dishes.
  30. Cornstarch: Thickener for sauces and desserts.
  31. Cream: Used in sauces, soups, and desserts.
  32. Currants: Used in baking and cooking, similar to raisins.
  33. Cumin: Spice with a warm, earthy flavor, common in Indian and Mexican dishes.
  34. Dijon Mustard: Sharp mustard used in dressings and sauces.
  35. Eggs: Used in baking, frying, boiling, and many other preparations.
  36. Extra Virgin Olive Oil: For dressings, cooking, and as a finishing oil.
  37. Fennel: Licorice-flavored vegetable and its seeds used in various dishes.
  38. Fish Sauce: Salty and umami-rich condiment in Southeast Asian cuisines.
  39. Flaxseeds: Often used ground as a vegan egg substitute in baking.
  40. Garlic: Base flavor in many savory dishes.
  41. Gelatin: Gelling agent used in jellies and some desserts.
  42. Ghee: Clarified butter used in Indian cooking.
  43. Ginger: Adds a spicy-sweet flavor, used fresh, dried, or ground.
  44. Golden Syrup: Sweet syrup often used in British baking.
  45. Granulated Sugar: Common sugar used in baking and sweetening.
  46. Hazelnuts: Nuts used in desserts, spreads, and dishes.
  47. Heavy Cream (or Double Cream): Used in sauces, desserts, and whipped as a topping.
  48. Honey: Natural sweetener used in baking, cooking, and as a drizzle.
  49. Kaffir Lime Leaves: Fragrant leaves used in Southeast Asian cooking.
  50. Lemon: Citrus used for its juice, zest, and as slices in dishes and drinks.
  51. Maple Syrup: Natural sweetener used in baking, cooking, and as a drizzle.
  52. Mascarpone: Creamy cheese used in tiramisu and other desserts.
  53. Milk: Base for many recipes, from baking to sauces.
  54. Molasses: Dark syrup used in baking, like gingerbread.
  55. Mustard: Condiment or seed used for flavor in many dishes.
  56. Nutmeg: Warm spice, used in baking and some savory dishes.
  57. Onions: Fundamental flavor base in many cuisines.
  58. Oregano: Herb used dried or fresh in Mediterranean dishes.
  59. Paprika: Mild red pepper powder; can be sweet or smoked.
  60. Parmesan Cheese: Hard cheese for grating on pasta and other dishes.
  61. Parsley: Herb used as garnish or flavor in many dishes.
  62. Peanut Butter: Used in sandwiches, baking, and some Asian dishes.
  63. Pecans: Nuts used in baking and salads.
  64. Quinoa: Grain used as a base or in salads; high protein.
  65. Red Pepper Flakes: Adds heat to many dishes.
  66. Rice: Staple grain used in countless cuisines.
  67. Rosemary: Herb often used with meats, especially lamb.
  68. Sage: Herb used in European and American dishes, often with poultry.
  69. Salt: Fundamental seasoning in almost every dish.
  70. Sesame Seeds: Garnish and ingredient in dishes and bread.
  71. Soy Sauce: Adds salt and umami in various cuisines.
  72. Thyme: Herb used in many Western dishes.
  73. Tomato Paste: Concentrated tomato flavor for sauces.
  74. Tomato Sauce: Base for many dishes, from pasta to stews.
  75. Vanilla Extract: Flavoring for most sweet baked goods.
  76. Vegetable Oil: General cooking oil for frying, sautéing, and baking.
  77. Vinegar: Acid used in dressings, pickling, and some dishes.
  78. White Wine: Used in cooking, often in sauces and stews.
  79. Worcestershire Sauce: Adds depth and savoriness to dishes.
  80. Yeast: Leavening agent for bread and some baked goods.
Articles: 14

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: