Food ingredients

condiment made from various varieties of mustard seeds

liquid that comes from the grated meat of a coconut

spread made primarily from ground dry roasted peanuts

thumb|300x300px|Wheat bran structure (E: outer layer; I: intermediate layer; A: aleurone layer) Bran, also known as '''miller's bran''', is the component of a cereal grain consisting of the outer hard layersthe combined aleurone and pericarpsurrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is very nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life

thumb|upright=1.1|Broth prepared from meat and vegetablesthumb|Beef broth being cooked

thumb|upright=1.35|Various food grains at a market in IndiaA grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

Tahini (; , or, in Iraq, ) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, or halva.

thumb|right

flavoured water made by distilling rose petals with water

thumb|right|Sago palms (Metroxylon sagu) in New Guinea thumb|Peeling and pounding a segment of sago palm stem to produce an edible starch. Sepik River, Papua New Guinea Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Melanesia region, particularly Eastern Indonesia. Large quantities of sago are sent to Europe and North America for cooking p

natural gum obtained from Acacia sensu lato tree sap

thumb|upright|Aspic with chicken and eggs Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.

type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten

Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods.

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream ('''''') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and

accessory fruit of the Rosa plant genus

flour and liquid mixture used to prepare food

very thin gold used in art

Ganache (, ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

paste made from tomatoes

thumb|Stuffing a domesticated turkey|turkey thumb|Stuffed Turkey as food|turkey thumb|right|Chilean empanada with ground meat stuffing

flesh from snails

thumb|Ingredients for short rib soup

manufactured, non-dairy beverage made from a plant extract for flavoring and aroma

thumb|upright=1.15|Vegetables (with the addition of leeks) prepared for mirepoix, on a cutting board A '''''' ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without colouring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelise them. Historically including various meats before settling at its current meaning as a vegetable base, is a long-standing part of French cuisine and is the flavour base for a wide variety of dishes, including stocks, soups, stews, and sauces

the coloured, outermost layer of peel of citrus fruits, used as a food ingredient

Satsivi (, ; also known as chicken in walnut sauce) is a Georgian dish. It is made using poultry (such as chicken or turkey) put into a walnut sauce, typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce.

small chunk of chocolate

clear, perfumed distillation of fresh bitter-orange blossoms

' (), (), soffritto (), (), () or ' () typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

tomato based food

dehydrated broth or stock formed into a small cube

Varenye is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region. It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.

thumb|Isinglass thumb|Swim bladder of a common rudd|rudd (Scardinius erythrophthalmus)

thumb|250px|right|French galette des rois (king cake|kings' cake) Frangipane ( ) is a sweet almond-flavoured custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite, and galette des rois. A French spelling from a 1674 cookbook is franchipane, with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavoured by almonds or pistachios, it came later to designate a filling that could be used in a variety of confections and baked goods.

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

type of offal

Duxelles () is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used, and some recipes add a dash of madeira or sherry.

food

thumb|Yuxiang eggplants, a typical Sichuan dish Yuxiang () is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines.

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

preparations of fruits

sweet food

Salpicon (, meaning "hodgepodge" or "medley"; ) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine and Filipino cuisine. A salpicon is sometimes used as stuffing.

rice paper wrappers used in Vietnamese cuisine

Images printed with edible food coloring

thumb|right|Mince pie filled with mincemeat

beaten eggs, sometimes mixed with another liquid such as water or milk, used for breading food prior to frying or brushed onto pastries

fermented foods made from ground soybeans

Conpoy or dried scallop is a type of Chinese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.

starch balls used as food

oil infused with 2,4-dithiapentane and other aromatic compounds occurring in the truffle

thumb|240px|Poached halibut in a sesame court bouillon

reproductive part that germinates to grow into a plant

made from malted barley, wheat flour and milk powder

Vark (also varak, Waraq, or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold, used to decorate Indian sweets and food. The silver and gold are edible, though flavorless. Vark is made by pounding silver into sheets less than one micrometre (μm) thick, typically 0.2–0.8 μm. The silver sheets are typically packed between layers of paper for support; this paper is peeled away before use. It is fragile and breaks into smaller pieces if handled with direct skin contact. Leaf that is 0.2 μm thick tends to stick to skin if handled directly.

dehydrated fresh meat of a mature coconut

ground almonds

mirepoix consisting of onions, bell peppers and celery (Cajun cuisine)