The ingredient glossary
40 entries
A 2 entries
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Syria and southern Turkey Chilli (flakes)
Aleppo pepper
Fruity, sun-dried sweetness with a slow, gentle heat and a faint saltiness; cumin-like warmth without cumin.
Entry live Entry only
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Mexico Chilli (dried)
Ancho chilli
Sweet, raisiny and gently smoky with a mild warmth; the friendliest of the Mexican dried chillies.
Entry live 1 line on the shelf
B 1 entry
C 3 entries
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Mexico Chilli (smoked, dried)
Chipotle chilli
Deep wood smoke over a jalapeño's grassy heat, with a sweet, almost chocolatey finish; in adobo it is also tangy.
Entry live 1 line on the shelf
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Southeast Asia and the Pacific Dairy alternative / pantry
Coconut milk
Sweet, nutty and rich, with a clean fat that carries chilli and aromatics.
Entry live Entry only
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Mediterranean; used across Asia Herb (root)
Coriander root
Earthier and more intense than the leaf, with a warm, almost nutty depth.
Entry live 2 lines on the shelf
D 3 entries
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Japan Stock
Dashi
Clean, oceanic umami with a faint smokiness from bonito; light in body but deep in flavour.
Entry live 1 line on the shelf
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Korea Fermented soybean paste
Doenjang
Intensely savoury, earthy and salty, funkier and more rustic than Japanese miso.
Entry live 2 lines on the shelf
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Southeast Asia Chilli (dried)
Dried red chilli (spur)
Warm, rounded heat with a raisin-like sweetness and a faint smokiness; far less sharp than fresh bird's-eye.
Entry live 3 lines on the shelf
F 1 entry
G 4 entries
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Southeast Asia Rhizome
Galangal
Sharper and more citrus-pine than ginger, with a medicinal, peppery edge and almost no sweetness.
Entry live 4 lines on the shelf
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Korea Dried chilli (flakes)
Gochugaru
Fruity, slightly sweet, sun-dried warmth with a gentle heat that builds rather than bites.
Entry live 2 lines on the shelf
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Korea Fermented chilli paste
Gochujang
Sweet, savoury and slowly hot, with the rounded funk of fermentation; it tastes cooked even when raw.
Entry live 1 line on the shelf
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Mexico Chilli (dried)
Guajillo chilli
Bright, tangy and slightly green-tea-like with berry notes and a clean mild heat.
Entry live Entry only
J 1 entry
K 4 entries
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Southeast Asia Leaf
Kaffir lime leaf
Intensely floral citrus, like lime zest and lemongrass together, with a clean bitterness in the leaf itself.
Entry live 3 lines on the shelf
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Japan Dried fish (shaved)
Katsuobushi
Smoky, savoury and slightly sweet, with a clean fish flavour that rounds dashi and finishes dishes.
Entry live 1 line on the shelf
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Japan (Hokkaido) Seaweed (dried)
Kombu
Pure, gentle umami with a faint sea sweetness; no fishiness.
Entry live 1 line on the shelf
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Korea Fermented condiment
Korean soy sauce
Salty and savoury; soup soy sauce (guk-ganjang) is lighter in colour, saltier and cleaner, while all-purpose (jin-gan...
Entry live 2 lines on the shelf
L 1 entry
M 4 entries
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Mexico Flour
Masa harina
Toasty, sweet corn with the distinct lime-treated (nixtamal) aroma that ordinary cornflour lacks.
Entry live 1 line on the shelf
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Mexico and Central America Herb (dried)
Mexican oregano
Citrus and grassy notes with a mild liquorice edge; more floral and less minty than Mediterranean oregano.
Entry live 1 line on the shelf
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Japan Condiment (rice wine)
Mirin
Rounded sweetness with a mild alcohol depth; it glosses sauces and balances soy.
Entry live Entry only
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Japan Fermented soybean paste
Miso
Deeply savoury and salty; white miso is sweet and mild, red miso is stronger and earthier, and blended (awase) sits b...
Entry live 1 line on the shelf
N 1 entry
P 4 entries
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Southeast Asia Sweetener
Palm sugar
Rounded caramel sweetness with butterscotch and a faint saltiness; less sharp than white sugar.
Entry live Entry only
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Japan Breadcrumb
Panko
Neutral and lightly toasty; the point is texture, a crust that stays crisp and light.
Entry live 1 line on the shelf
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East Asia Herb
Perilla leaf
Minty, anise and cumin notes on a green, grassy base; nothing else tastes like it.
Entry live Entry only
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Levant and Persia Syrup
Pomegranate molasses
Intensely sweet-sour with a tannic grip; like concentrated pomegranate with a balsamic edge.
Entry live 1 line on the shelf
S 4 entries
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Japan and East Asia Grain
Short-grain rice
Faintly sweet and clean, with a texture that holds together on chopsticks and in sushi.
Entry live 1 line on the shelf
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Southeast Asia Fermented seafood
Shrimp paste
Deeply savoury and salty with a pronounced fermented aroma that mellows completely once cooked.
Entry live 2 lines on the shelf
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Korea Condiment (paste)
Ssamjang
Savoury and mildly spicy with sesame nuttiness and a little sweetness; made to be eaten raw.
Entry live 1 line on the shelf
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Levant and Mediterranean Spice
Sumac
Bright lemony sourness with a fruity, faintly astringent depth; sour without liquid.
Entry live 2 lines on the shelf
T 5 entries
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Levant Seed paste
Tahini
Nutty, rich and slightly bitter, with a clean sesame flavour that lightens when whisked with lemon and water.
Entry live 1 line on the shelf
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Africa; naturalised across Asia Fruit (pulp)
Tamarind
Fruity sourness with a date-like depth; softer than lime, rounder than vinegar.
Entry live 2 lines on the shelf
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Southeast Asia Herb
Thai basil
Anise and liquorice over a peppery basil base; it does not wilt into sweetness the way Italian basil does.
Entry live 1 line on the shelf
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East Asia Oil
Toasted sesame oil
Nutty, toasty and intense; a finishing flavour, not a cooking fat.
Entry live 1 line on the shelf
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Mexico Fruit
Tomatillo
Bright, tart and citrusy with a faint herbal sweetness; cooking rounds it out.
Entry live 1 line on the shelf
W 1 entry
Z 1 entry
No entry matches that. Try the ingredient name as it appears on the pack.