Kitchen Encyclopedia — know your ingredients

A thick, pourable Japanese drink with a natural sweetness, made from fermented cooked rice. It is usually nonalcoholic or very low in alcohol and can be served hot or cold.

A thick, deep purple, sweet-tart syrup made by boiling black mulberry juice with sugar. It is diluted with water to make a sherbet drink and is also used as a dessert and ice cream sauce.

A classic dark, intensely aromatic tea made by fully fermenting (oxidizing) and drying Camellia sinensis leaves. The most widely consumed hot drink in Türkiye.

A caffeine-free herbal tea made from dried chamomile flowers with small white petals and yellow centers. It has a mildly sweet, herbaceous aroma and is often chosen for relaxation in the evening.

A caffeine-free drink base that tastes like coffee, made from the roasted and ground root of the chicory plant. It is consumed on its own or mixed with coffee.

The clear, mildly sweet natural liquid inside a young green coconut. It is a refreshing drink and should not be confused with coconut milk, which is a different product.

A floral-sweet European syrup made by steeping and straining elderflower blossoms with sugar. Mixed with soda or sparkling water for a refreshing drink.

A caffeine-free herbal tea brewed from dried fennel seeds, known for their aromatic, anise-like flavor and mild sweetness. It is often chosen to ease digestion after meals.

A sharp, spicy ginger syrup made by boiling fresh ginger with sugar and straining it. Mixed with sparkling water, it forms the base of the nonalcoholic ginger beer drink.

A raw ingredient made from the dried red petals of the hibiscus (roselle) flower, giving a vivid red, tart, refreshing drink. Brewed hot or cold.

A sweet, floral water made by steam-distilling jasmine flowers. It is used in Middle Eastern and South Asian desserts much like rose water.

A traditional drink from the Indian subcontinent, made by whisking yogurt with water or milk, sugar or salt, and usually fruit until frothy. It has two main types: sweet and salty.

A bright green Japanese tea made by shade-growing young green tea leaves, removing their veins, and grinding them into a fine powder. Traditionally whisked with water, it is now also used in lattes an...

A caffeinated drink brewed from the dried leaves of a South American holly species. It is traditionally consumed as yerba mate and has an earthy, herbal flavor.

Water from an underground source that contains natural minerals and usually carbon dioxide. It is consumed as a refreshing drink and used in cooking to make batter lighter.

A floral or herbal water (hydrosol) with a mildly cooling aroma, obtained by steam-distilling fresh mint leaves. Like rose water and orange blossom water, it is used to flavor desserts and drinks.

A floral-citrusy water obtained by distilling the flowers of the bitter orange tree. Adds an elegant aroma to desserts, baked goods and drinks; the food-grade version should be used.

A dark brown, sticky substance made when honeybees combine resin collected from tree buds and bark with their own secretions. Bees use it to protect the hive from microorganisms; it is consumed in dro...

A reddish fruit tea made from the dried fruit of the wild rose species Rosa canina, known for its tart-sweet aroma. It is especially popular served hot in winter.

A pink syrup with a floral aroma, made by boiling fragrant rose petals with sugar and water. It is used to flavor sherbet, lemonade, and desserts.

A floral-scented water obtained by distilling rose petals. It adds a delicate rose aroma to sweets, syrups, and milk desserts; use only food-grade rose water.

A traditional Anatolian drink powder made by drying and grinding the underground tubers of wild orchids. It is the main ingredient in salep, mixed with hot milk and served with cinnamon.

A bright red, sweet-tart syrup made by boiling sour cherry juice with sugar. Diluted with water for sherbet, and also used as a sauce for desserts and drinks.

An ingredient made from the sweet-and-sour pulp of the tropical tamarind tree, used in sweet drinks, refreshing beverages, sour sauces, and seasonings. It is a classic of Ottoman sherbet tradition.

A vivid green, chlorophyll-rich plant harvested from wheat grains at the young sprout stage, a few days after germination. It is usually consumed freshly pressed as a small “shot” or as a powdered ext...

A pale, mildly sweet tea made from the still-unopened buds and young leaves of the Camellia sinensis plant, processed with minimal handling. Known as one of the lowest-caffeine tea types.

A concentrated, tangy, aromatic liquid pressed from yuzu, an East Asian citrus fruit with a flavor between mandarin, lemon, and grapefruit. It is used in Japanese sauces and drinks.

A stringy, braided cheese native to Abaza (Abkhaz) cuisine, usually salty and full-bodied. It is known in Düzeköy, Samsun, and other areas with Caucasian roots.

A firm cow’s milk cheese from the Appenzell region of Switzerland, aged by washing with a herb-and-spice brine. It is known for its pungent, spicy aroma and full flavor.

A cow’s-milk cheese from northern Italy. It comes in two main types, fresh (soft, mild) and aged (firm, sharp), and is used sliced, grated, or melted.

A mildly salty white cheese made by draining and shaping fresh curd in wicker or plastic baskets, leaving basket-weave marks on its surface. Widely produced in the Aegean region.

A firm cow's-milk cheese from the French Alps, part of the Gruyère family. Known for its creamy-nutty flavor and good melting; used in fondue, gratins, and cheese boards.

A soft cow’s milk cheese from France with an edible white mold rind and an interior that becomes runny as it ripens. It is enjoyed on cheese boards, in baked appetizers, and in sweet-and-savory pairin...

A very soft, juicy fresh Italian cheese (mozzarella di bufala) made from buffalo milk. Stored in brine; favored in salads and pizza for its fresh, creamy flavor.

A fresh Italian cheese with a mozzarella shell filled with cream and fine mozzarella shreds. Its creamy center spills out when cut, making it a striking ingredient in salads and appetizers.

A pear-shaped cheese made using southern Italy's "pasta filata" (stretched-curd) method and aged hanging by a string. Soft when fresh, hard and sharp when aged.

A soft cow’s milk cheese from Normandy, with a white mold rind. Similar to Brie but smaller and more intensely flavored, it is served baked or at room temperature on a cheese board.

A semi-hard cow's milk cheese from France's Auvergne region, resembling cheddar. Has a buttery flavor ranging from mild to sharp depending on ripening time.

A salty, stringy cheese formed by heating and kneading the curd, then braiding it into thin strands. It is pulled apart by hand and eaten as a snack.

A hard-to-semi-hard cow's milk cheese from England that becomes more yellow and sharper as it ages. It is often used in sandwiches, burgers, and sauces that are served melted.

A cheese associated with Circassian cuisine, braided and matured by smoking, which gives it a distinctive smoky aroma. It is recognized by its yellowish-brown outer surface.

A low-fat, stringy cheese made from skimmed milk, specific to the Erzurum region. Similar to chechil, it is usually sold braided.

A low-fat, fresh Anatolian cheese made by heating and curdling churned buttermilk or strained yogurt. Especially popular as a filling for pide and savory pastries.

A hard, aged cheese made from raw cow’s milk in France’s Jura region. With a nutty, mildly sweet, caramelized flavor, it is a relative of Gruyère for both cheese boards and melting.

A grainy, faintly salty fresh cheese made from whey or strained yogurt. Often used in pastries, desserts and breakfast spreads.

A sheep and goat milk tulum cheese aged in the Divle Obruğu cave in Karaman, with a reddish mold on its surface. It is a distinctive, geographically indicated cheese with a deep, salty, sharp flavor.

A semi-hard cow’s milk cheese from the Netherlands, known for its red wax rind. Similar to Gouda but lower in fat and mildly sweet, it is often served in sandwiches and on cheese boards.

A hard cow’s milk cheese from Switzerland’s Emme Valley, known for the characteristic large holes that form as it ripens. It has a mildly sweet, nutty aroma.

A very soft, strongly aromatic cow’s milk cheese from Burgundy with an orange washed rind. Its dense, creamy center is so runny it can be scooped with a spoon.

A geographically protected brined white cheese made from a mix of sheep, goat, and cow's milk in Ezine, Çanakkale. A breakfast favorite for its firm texture and balanced saltiness.

A crumbly white Greek cheese made from sheep's milk or a mix of sheep's and goat's milk, aged in brine. Widely used in salads and baked dishes.

A nutty, semi-hard cow’s milk cheese from the Italian Alps. Because it melts beautifully, it is a classic choice for fondue and gratin dishes.

A young, soft, mildly sweet Kashar cheese. It is popular in toast, pizza, and gratins because it melts easily; it is moister and softer than aged Kashar.

A family of cheeses made from goat's milk, soft and creamy when fresh and becoming firmer with age, with a distinctive sharp flavor. Goat cheese is eaten in salads, baked dishes, and on its own as a s...

A soft, creamy Italian cow’s milk cheese with blue-green mold veins. It is used in sauces and on cheese boards for its sharp, salty, spicy flavor.

A semi-hard cow's milk cheese of Dutch origin that turns from yellow to amber as it ages, with a mildly sweet, nutty aroma. Preferred in sandwiches, on cheese boards, and in melted dishes.

A grainy-hard cow's milk cheese from Italy's Po Valley, aged for a long time. Close to Parmesan but softer and more affordable; grated onto pasta and soups.

One of Greece's most common hard cheeses, made from sheep, goat, or cow milk, with a mildly sweet-nutty flavor and firm texture. Used sliced at the table, fried (saganaki), and grated.

A hard cow's milk cheese from the Swiss town of Gruyères, starting sweet and turning earthy and salty as it matures. Indispensable to fondue and gratins.

Gravyer is the name used in Türkiye for Swiss Gruyère; a cow’s milk cheese with a firm texture, characteristic holes, and a sweet, nutty flavor. It is an essential ingredient in fondue, sandwiches, an...

A hard cow’s-milk cheese from Switzerland, aged for a long time. Its nutty, mildly sweet flavor and smooth melt make it a favorite for fondue, gratins, and serving at the table.

A salty cheese from Cyprus, made from goat and sheep milk, sometimes with added cow’s milk. Its high melting point lets it be fried on a grill or in a pan without melting. It is a star of warm appetiz...

A soft, creamy, mildly sweet cow’s milk cheese from Denmark. A versatile table cheese, it is sliced for sandwiches or melted in grilled cheese.

A Norwegian cow’s milk cheese known for its large holes and mildly sweet, nutty flavor. Its soft, elastic texture makes it popular sliced, in sandwiches, and in grilled cheese.

A hard cow’s milk cheese with large wheels and holes, made in the Kars region in the tradition of Swiss Gruyère. It is a well-known regional cheese from Türkiye with a nutty, mildly sweet flavor.

A yellowish Turkish cheese made from cow’s milk that becomes firmer as it ages. A versatile cheese served at breakfast and also used melted in toast and fried dishes.

A semi-hard cheese common in the Balkans and Anatolia, made from sheep’s milk or a mixture of sheep’s and cow’s milk. Known for its stretchy, melting texture and mildly sweet flavor, it is popular on...

A very hard, salty grating cheese from Greece and Cyprus, made from sheep’s milk or a sheep-and-goat milk blend. Its sharp, salty flavor is used on pasta, over dishes, and in saganaki.

A cheese from the Eastern Black Sea region, made from skimmed milk, that stretches and melts when heated. It is one of the key cheeses used to make Kuymak (Turkish cornmeal and cheese dish), also know...

A soft, spreadable cheese made in the Aegean islands and along the coast that develops a sharper flavor through long fermentation. Its intense, peppery, slightly bitter flavor is used sparingly in mez...

A fresh, unsalted or lightly salted cheese made for künefe and other cheese-based desserts, known for melting well. Recognized by its stretchy, stringy texture when heated.

A hard cheese native to Spain's La Mancha region, made from the milk of Manchega-breed sheep and known for its cone-patterned rind. It makes a classic pairing with olives and wine.

A soft, lightly sweet Greek cheese made by adding cream to whey. Part of the ricotta family; used fresh and in desserts.

A very high-fat, silky-textured fresh cheese from Italy, made by curdling cream with an acid. It is the key ingredient in tiramisu and is also used in desserts and some savory sauces.

A registered cheese made from full-fat sheep’s milk in the Bursa–Balıkesir region, with a firm texture and round pores. It is quite salty and intensely aromatic.

A hard cow’s milk cheese from northern France, known for its bright orange interior and spherical shape. It becomes harder and develops a nutty flavor as it ages; it is used grated or sliced.

A Greek cheese made from whey, sometimes with added milk. Fresh mizithra is soft and mild, while the aged, dried version is firm and salty; the aged cheese is grated over pasta.

A semi-soft French cow’s milk cheese known for the thin line of black ash running through its center. It has a creamy, lightly nutty, fruity flavor.

An elastic-textured, mild cheese that is indispensable in Italian pizza and pasta dishes. Known for stretching and melting smoothly when heated.

A soft, washed-rind cow’s milk cheese from the Alsace-Vosges region of France. Despite its pungent smell, the interior is soft and creamy; it is traditionally enjoyed with cumin.

A soft, washed-rind cow’s-milk cheese from France’s Alsace-Vosges region, with an orange rind and a very strong aroma. Its interior is creamy and runny; its flavor is milder than its smell.

A firm, nutty cheese made from sheep’s milk in the French Basque and Béarn highlands. It is famous for its classic pairing with quince paste.

An aromatic white cheese native to the Van region, blended with local herbs like sirmo and mendi and ripened in brine. A staple of the Turkish breakfast spread.

A non-melting fresh Indian cheese made by curdling milk with acid. Cubed and cooked in curries and on the grill without falling apart; has a neutral, milky flavor.

An Italian hard cheese made from cow’s milk and aged for a long time, with a granular texture. Its intense umami flavor makes it a popular grating cheese for pasta, risotto, and salads.

A family of hard, salty cheeses made from sheep's milk in various regions of Italy. Pecorino Romano is the best-known and hardest variety; it is grated over pasta.

A pear-shaped cheese similar to provolone, made using southern Italy's "pasta filata" method. Comes in fresh and smoked (affumicata) varieties; melts well.

An Italian semi-hard cheese made from cow's milk using the stretched-curd (pasta filata) technique, then naturally aged. Often preferred in sandwiches and melted dishes.

A semi-hard cow’s milk cheese from the Swiss-French Alps. It takes its name from the dish in which the heated, melted surface is scraped off for serving; it melts beautifully.

A soft, washed-rind cow’s milk cheese from the Savoie region of France. Known for its creamy interior and mildly nutty flavor, it is the signature cheese in tartiflette.

A fresh Italian cheese with a mildly sweet, delicate curd texture, made by re-heating the whey left over from cheesemaking. Widely used to fill manti, savory pastries, desserts, and pasta.

A sharp-flavored blue cheese made from sheep's milk, veined with Penicillium roqueforti mold and aged in the caves of Roquefort, France. Considered one of the world's oldest cheeses.

A semi-soft cow’s milk cheese from the Auvergne region of France, with earthy, mushroom-like notes. Its rind develops natural mold; it is served on cheese boards and used for melting.

A semi-soft Italian stretched-curd cheese from the mozzarella family, tied into a pear shape and aged. It comes in plain and smoked varieties and melts beautifully when heated.

A crumbly-textured English cow's milk cheese veined with blue mold. Considered the "king of English cheeses" for its rich, sharp, spicy flavor.

A very soft, creamy fresh cheese made by mixing thin strands of fresh cheese with cream. It is the filling inside burrata and is eaten fresh.

A sharp cheese from the Erzurum–Kars region, packed into an earthenware jar or tulum casing and aged for a long time. Its intense, salty, aromatic flavor makes it popular at breakfast and as a meze.

A soft cow's milk cheese with a washed rind from Northern Italy. Its rind smells pungent, while the inside is surprisingly soft and buttery.

A semi-hard mountain cheese from the French Alps, with a natural gray-brown rind (for example, Tomme de Savoie). Its earthy, nutty flavor makes it popular as a table cheese and for melting.

A traditional cheese made from sheep or goat milk and aged in a skin or cloth casing, with a crumbly texture and sharp taste. The Erzincan and İzmir tulum varieties are the best known.

A mildly salty, stringy cheese made by heating, kneading, and pulling the curd into long strands. It is made using a process similar to kashar cheese (Turkish semi-hard cheese).

An essential cheese on Turkish breakfast tables, made by culturing milk and aging it in brine. It is produced from cow, sheep, or goat milk at varying fat levels.

A salty, aged cheese made in and around Van with local wild herbs such as sirmo and heliz. The aromatic herbs and salty character make it a favorite breakfast cheese.

A moist, easily crumbled cow's milk cheese from England's Yorkshire region. Known for its mild sweet-tangy flavor and pairing with honey and dried fruit.

A whole cacao bean, fermented and dried from the seeds inside the cacao fruit, that serves as the raw material for chocolate. Roasted and ground, it becomes cocoa mass, powder, and butter.

Broken pieces of roasted, hulled cocoa beans. Unsweetened, with an intense, slightly bitter cocoa aroma and a crunchy texture; the raw, unprocessed form of chocolate.

Small chocolate pieces, in drop or chip form, made to be mixed into cookie and cake batter; they largely hold their shape when baked.

An intensely aromatic, sugar-free kitchen ingredient made by removing the fat from cocoa beans and grinding them into powder. It is widely used in everything from hot drinks to cakes and pastries.

A plant-based fat extracted from cocoa beans. Solid at room temperature, it melts in the mouth and gives chocolate its velvety texture.

A dark brown powder milled from cocoa mass after most of its fat (cocoa butter) has been removed. Gives cakes, desserts, and drinks an intense chocolate flavor and color.

A professional chocolate with a high cocoa butter content that forms a fluid, glossy coating when melted. When tempered, it creates a crisp, shiny surface.

A chocolate type known for its high cocoa content and low sugar, prized for its slightly bitter taste. Enjoyed on its own as a snack or used in desserts.

A smooth, hazelnut-forward chocolate from Turin (Piedmont), Italy, made by blending roasted hazelnut paste with chocolate. It is considered the historical ancestor of hazelnut spreads.

A light brown, sweet chocolate made from a blend of cocoa mass, cocoa butter, sugar, and milk powder. Its low cocoa content and milk give it a soft, creamy flavor.

A sweet, nutty paste used as a chocolate filling, made by grinding roasted hazelnuts, almonds, or pistachios with caramelized sugar. It is a fundamental technique in Belgian chocolate-making.

A new type of chocolate introduced in 2017, made from a special “ruby cocoa” bean that gives it a natural pink color and fruity, tangy flavor without added coloring or flavoring.

An ivory-colored sweet made only from cocoa butter, sugar, and milk powder, with no cocoa mass. Because it contains no cocoa solids, whether it technically counts as “real chocolate” is debated.

The main coffee species (arabica) that makes up most of world coffee production, aromatic and mellow. Its fruity-floral notes and low bitterness form the basis of specialty coffee.

A traditional hot drink made by roasting and grinding barley grains; it is caffeine-free and similar to coffee in color and flavor. It has long been known as a coffee alternative in countries such as...

A caffeine-free hot drink made by roasting and grinding chicory root. It is dark and somewhat bitter, similar to coffee. It became a popular alternative in Europe during periods of coffee scarcity.

A dark, thick, intensely aromatic liquid extract obtained by long-brewing and concentrating coffee. Used to add a controlled amount of coffee flavor to baked goods.

A low-acid, smooth coffee made by steeping coarsely ground coffee in cold water for a long time (usually 12–24 hours) instead of hot water.

Coffee beans that have most of their caffeine (about 97%) removed through special processing before roasting. The flavor profile is close to regular coffee, and it's preferred by those sensitive to ca...

A traditional style of Turkish coffee in which roasted coffee beans are pounded into a very fine powder in a stone mortar called a dibek. Oils released during pounding give it a rich foam.

An Italian coffee-brewing method in which finely ground coffee is quickly extracted with pressurized water, producing an intensely aromatic shot topped with a thin layer of foam (crema).

An Arabica coffee grown in the high-altitude regions of Ethiopia, considered the birthplace of the coffee plant and known for its floral, fruity aroma. Its flavor varies distinctly by growing region,...

A clear, smooth-drinking coffee made by pouring hot water through ground coffee held in a paper or metal filter. Known for its grounds-free clarity and balanced aroma.

An unroasted, raw coffee bean. It is known for its greenish color and vegetal, slightly sour aroma; these are the raw beans used for home roasting and brewing.

A convenient coffee product made by drying brewed coffee into powder or granules; it dissolves immediately when mixed with hot water.

A traditional caffeine-free drink from Southeastern Anatolia, made by roasting and crushing the fruit of the menengiç tree, also known as wild pistachio, and cooking it with milk.

One of the two main coffee species (robusta); has a higher caffeine content, fuller body and more bitter character than Arabica. Adds body and crema to espresso blends.

A traditional coffee made by boiling finely ground coffee with water and, optionally, sugar in a cezve, served with its grounds. Listed on the UNESCO Intangible Cultural Heritage List.

Dried, live baker’s yeast used to leaven bread and other doughs. It ferments sugar and starch to make dough rise; it activates in a warm environment and should be used in moderation.

A plant-based gelling agent derived from seaweed. The vegan alternative to gelatin; it sets more firmly and stays solid even at room temperature. Used in desserts as powder or flakes.

A ready-made powder combining baking soda with an acidic ingredient and starch to leaven dough. It helps cakes, cookies, and savory buns rise; use the amount specified in the recipe.

A concentrated product used to quickly prepare soups and dishes, made by evaporating meat, chicken, or vegetable stock and compressing it with salt and spices into a cube.

A dark brown, intensely sweet syrup made by boiling dates in water, straining the extract, and reducing it. It is one of the natural sweeteners of Middle Eastern cuisine and is also known as date mola...

A traditional Turkish pasta made by rolling out a dough of egg, flour, and salt, cutting it into strips, and drying it. It is one of the oldest traditional pasta dishes in Anatolian cuisine.

Fresh Saccharomyces cerevisiae yeast, sold in moist, compressed blocks. It has a different activation curve from dry yeast and is traditionally preferred for baked goods.

A colorless, flavorless gelling agent made from animal collagen that gives liquids a jelly-like texture. It is used in desserts in powder or sheet form; it is animal-derived, and agar-agar is a plant-...

A dough product made by streaming liquid flour batter through a special device in fine strands and lightly cooking it on a hot griddle. It is the main ingredient in shredded-phyllo desserts and kunafa...

A dark brown, caramel-sweet syrup made by boiling sprouted barley (malt) in water and thickening its extract. Used in baking, beer production, and some drinks as a natural sweetener and fermentation a...

A ready-made powder mix of starch, sugar, and flavor-color agents that's cooked with milk to make a thick milk pudding. Used for quick milk desserts and cake fillings.

A dry, pliable sheet of dough made by rolling out and lightly cooking a dough of flour, water, and salt on a griddle (sac). The base ingredient of borek, wraps, and baklava/katmer-type desserts.

A mildly nutty plant-based drink made by grinding almonds with water and straining them. It is used as a milk alternative in beverages, desserts, and coffee.

A lightly nutty, sweet plant-based yogurt made by fermenting almond milk with probiotic cultures. Compared with dairy yogurt, it has a thinner texture and less protein, and is a popular choice for veg...

A traditional Turkish drink made by mixing yogurt with water and salt, then whipping it until foamy. A refreshing companion, especially for kebabs and pilaf.

Milk from water buffalo, fattier, whiter, and richer than cow's milk. The raw material for clotted cream, buffalo yogurt, and certain specialty cheeses (mozzarella).

A very rich, creamy kaymak (clotted cream) made from high-fat buffalo milk. A luxurious table treat served with honey and desserts; enjoy it in moderation because of its fat content.

A rich, full-bodied yogurt made from buffalo milk that holds a thick layer of clotted cream on top. Its high fat and solids content give it a creamy texture.

Camel milk is traditionally drunk in desert and steppe cultures. Compared with cow’s milk, it has a mildly salty taste; it is consumed fresh and also fermented into shubat.

A naturally creamy plant-based drink made from ground cashews and water. Its smooth texture is favored in coffee and desserts; not suitable for those with tree nut allergies.

The mildly sour, nearly fat-free milky liquid left over from churning yogurt or clotted cream into butter. Used in drinks and baking.

The thickest, richest top layer of coconut milk, or a thick product made to this profile. It contains no dairy and adds a creamy texture to curries and desserts as a plant-based alternative.

A creamy, rich liquid made by processing coconut flesh with water and pressing it. Canned coconut milk is a staple cooking liquid for curries and desserts.

A plant-based yogurt made by fermenting coconut milk with probiotic cultures. It has a creamy texture, and is less tangy and higher in fat than dairy yogurt; it is popular in vegan diets.

A thick, whippable dairy product made by separating the fatty layer that rises to the surface of milk. It is used to thicken sauces, whip for desserts, and enrich creamy dishes.

Whole-milk yogurt fermented so a distinct cream layer forms on top. It is enjoyed at breakfast and alongside desserts for its rich, creamy flavor; it is high in fat and eaten in moderation.

A fresh cheese made from pasteurized milk, with a mildly tangy flavor and a smooth, spreadable texture. It is often used on Turkish sesame ring bread and bagels, and in desserts such as cheesecake.

A thick, mildly sour French dairy product made by lightly culturing cream. Its high fat content lets it be used in hot sauces without curdling.

A rich, velvety French dairy product made by lightly souring cream with a culture. It does not curdle when heated, so it is used in hot sauces and dishes.

The donkey’s delicate, low-fat milk has been valued throughout history. It is low in fat and mildly sweet in flavor; it is a rare specialty product obtained in small quantities.

A dark brown, spreadable Latin American dessert made by slowly simmering milk with sugar for hours until caramelized. It is a signature dessert of Argentine and Uruguayan cuisine.

A traditional Anatolian dairy product made by fermenting and boiling churned buttermilk after the butter has been removed. It has a tangy, mildly salty flavor, can be dried, and is used at breakfast a...

A canned dairy product made by heating off about 60% of the water in milk, resulting in a concentrated but unsweetened product. It is often confused with sweetened condensed milk, but it has no added...

A type of milk distinguished by smaller fat globules than cow’s milk and a mildly pungent, distinctive aroma. It is consumed as a beverage and used to make goat cheese, yogurt, and desserts.

Clotted cream made from goat’s milk, with the slightly sharp flavor characteristic of goat’s milk. Its creamy texture works well at breakfast and in desserts; because it is high in fat, eat it in mode...

A white yogurt made by culturing goat’s milk, with a mildly sharp aroma. It may have a softer texture than cow’s milk yogurt; it is used at breakfast, in meze, and in dishes.

A plant-based drink made from ground hazelnuts and water, with a mild hazelnut aroma. Adds flavor to desserts and drinks; not suitable for those with tree nut allergies.

A cold dessert made by freezing milk, cream, sugar, and flavorings together until thick. Served in a cone or bowl, or alongside desserts, it is one of the world’s best-loved dairy desserts.

A Balkan dairy product with a texture between cream and fresh cheese, made by salting and aging the clotted cream that forms on the surface of boiled milk. It is eaten spread on bread or added to dish...

A rich, creamy layer that forms on top of raw milk as it is slowly boiled and cooled. It is a classic part of a honey-and-kaymak breakfast and is an essential filling in künefe (Turkish cheese pastry)...

A lightly sour, fizzy fermented drink made by adding kefir grains to milk. It is thinner than yogurt and has a more varied live microflora.

A traditional dairy product made by straining yogurt or a fermented yogurt drink. It can be eaten fresh or dried for storage, and is prepared both as food and as a winter provision in Anatolian and Ce...

A traditional drink made by naturally fermenting mare’s milk; it is slightly sour and lightly alcoholic. It comes from the steppe cultures of Central Asia and is known as a refreshing drink.

A hard, shelf-stable dairy product made by salting and shaping yogurt or ayran, then drying it. Crushed in water and added to soups and dishes, it contributes a sour, salty flavor.

A thick strained yogurt with the consistency of goat cheese, made by draining yogurt through cheesecloth. It is a classic meze and breakfast food in Middle Eastern cuisine.

A dense ice cream unique to the Kahramanmaraş region, made with goat's milk, orchid tuber flour, and mastic gum. Famous for its stretchy, sliceable texture and slow melting; a specialty protected by a...

A staple drink obtained from cows and rich in calcium and high-quality protein. It is not consumed raw; pasteurized or UHT milk is ready to drink and is also used in baking and as the base for dairy p...

A long-shelf-life powdered milk product obtained by evaporating the moisture from milk. Can be reconstituted with water to drink, and is also used in baking and tea.

A plant-based product with the texture of dairy cream, made by enriching oat milk with fats and thickeners. Used in place of cream in vegan recipes and for lactose sensitivity.

A creamy, lightly sweet plant-based drink made by processing oats with water and straining them. It is popular as a milk alternative because it froths well in coffee.

A high-protein plant-based drink made from yellow pea protein. Since it contains no tree nuts or soy, it is suitable for many people with allergies; it is used in coffee and cooking.

A soft, spreadable fresh dairy product common in Central and Northern Europe, made by curdling and straining milk. Its mildly sour taste makes it popular at breakfast, in desserts, and in cooking.

A naturally sweet plant-based drink made from ground rice and water. Suitable for many allergy sufferers since it contains no lactose, soy, or hazelnuts; low in protein.

A mildly nutty plant-based drink made from ground sesame (or tahini) and water. Notable for its calcium content; not suitable for those with sesame allergies.

A type of milk with a thicker consistency and notably higher fat and protein content than cow’s or goat’s milk. It is used to make many traditional cheeses, including lor, tulum, mihaliç, and Roquefor...

A thick, creamy, full-fat yogurt made by fermenting sheep’s milk. Its high fat content gives it a dense texture and rich flavor; it is used for breakfast, appetizers, and strained yogurt.

Iceland’s traditional, very high-protein, nearly fat-free strained dairy product. Its texture resembles strained yogurt and its flavor is mildly tangy; it is popular at breakfast and as a snack.

A thick dairy product common in Eastern and Central European cuisine, made by culturing cream to make it sour. It is used generously in soups, stews, and baked goods.

A thick, mildly tangy dairy product made by fermenting cream with lactic cultures. It adds a creamy tang to sauces, soups, and desserts.

Among plant-based milks, this soybean-based drink has a protein content closest to cow’s milk. It is widely used in coffee, desserts, and cooking; it is not suitable for people with a soy allergy.

A creamy, high-protein yogurt thickened by straining off the whey. Used at breakfast, in meze, and in sauces.

A thick, very sweet milk made by evaporating water and adding sugar. It is used in desserts as both a sweetener and a thickener.

A neutral-tasting, spongy plant-based food made by curdling and pressing soy milk with a coagulant. One of the staple protein sources of East Asian cuisine, available in firm and soft varieties.

A yellowish-green, protein-rich liquid left over after milk is curdled during cheesemaking. Has uses ranging from making lor cheese (ricotta-style) to protein powder.

A fluffy, sweet dairy cream made by whipping high-fat cream (or a ready-made powder-and-liquid mix) with sugar. It is used to decorate cakes, desserts, and drinks.

A thick, tangy dairy product made by fermenting milk with live bacterial cultures. A staple of Turkish cuisine, it is enjoyed at breakfast, in cucumber-yogurt dishes, desserts, and baked goods.

A product obtained by collecting and drying the thin protein film that forms on the surface of soy milk while it is boiling. Used fresh or dried in East Asian cuisine as a high-protein plant-based ing...

A traditional Chinese egg that, despite its name, is actually fermented for a few weeks to a few months in a clay-lime-ash mixture. Fermentation turns the white into a dark jelly and the yolk into a c...

An egg laid by a chicken, with a yolk and white that have two different nutritional profiles. One of the kitchen’s most basic and versatile animal-derived foods, it is used at breakfast, in baked good...

An egg larger than a chicken egg, with a thicker shell and a larger, richer yolk. It is especially popular in cakes and other baked goods for its rich texture.

The clear part surrounding the yolk that turns white when cooked. It is nearly fat-free and rich in protein; it foams when whisked and is used in meringues and other light recipes.

The yellow, fat- and nutrient-rich part at the center of the egg. Gives sauces body and richness and enables emulsions (mayonnaise); it's high in cholesterol, so take care when eating it raw.

A large egg several times the size of a chicken egg, with a thick shell and a large yolk. Seasonal and rare; usually used in special recipes and pastries.

At around 1.5 kg, an ostrich egg is the world’s largest bird egg, roughly equivalent in volume to two dozen chicken eggs. It has a very thick shell and is rare.

The egg of a partridge, smaller than a chicken egg and with a speckled brown shell. It resembles a quail egg and is used boiled and as a garnish; cook it thoroughly.

A pigeon’s egg, much smaller and more thinly shelled than a chicken egg. Used as a specialty ingredient in some cuisines; like all eggs, it must be cooked thoroughly before eating.

A long-shelf-life egg product made by spray-drying beaten whole eggs (or the whites and yolks separately) into powder. It is used for camping, emergency food supplies, and some baked goods.

An egg much smaller than a chicken egg, with a speckled shell and a more intense flavor. Preferred in mezes, breakfast spreads and garnishing.

An East Asian preserved egg, usually made by leaving duck eggs in brine or a salted clay mixture for weeks. It is known for its deep orange yolk and intensely salty flavor.

An egg larger than a chicken egg, with a speckled, thick shell. It is rare because turkeys lay eggs infrequently; its taste is similar to a chicken egg.

A dark red, intensely hot and aromatic Georgian/Caucasian paste made by fermenting red pepper, garlic, cilantro, and salt together for a while. It is a classic accompaniment to meat and cheese.

A pungent, intensely savory Southeast Asian ingredient made by salting and fermenting small shrimp, then pressing them into blocks. It is a flavor base for dishes such as sambal and nasi lemak.

A soft, sweetish product made by holding fresh garlic at controlled heat and humidity for a long time until it darkens. Its pungency fades, and it develops a molasses-like, balsamic flavor.

A thick, mildly sweet-and-sour traditional fermented drink made from millet or wheat flour. In winter it is served hot or cold, topped with cinnamon and roasted chickpeas.

A cheesy, nutty-tasting food supplement made from yeast, either as a byproduct of beer production or from specially grown yeast that is deactivated and processed into flakes or powder. It is different...

A clear Japanese rice beverage made by fermentation; in cooking, sake is used as “cooking sake” to tenderize meat and add aroma. It contains alcohol, most of which evaporates during cooking.

A base umami soup stock in Japanese cuisine, usually made with kombu (kelp) and katsuobushi (fermented, dried fish). The flavor base of miso soup and many other dishes.

A dark brown Korean paste with an intense umami flavor, made by fermenting soybeans for a long time. It is a staple seasoning for soups and sauces.

A dark red-brown, salty, spicy Chinese paste made by mixing fermented fava beans with red chili and aging the mixture for a long time. It is a foundational flavor base in Sichuan cuisine.

A clear, brown, intensely savory sauce made by fermenting fish with salt for a long time. It is a staple seasoning in Southeast Asian cuisine.

A thick, dark red Korean paste made from red pepper, rice, and fermented soybean paste. It is a staple sauce that combines spicy, sweet, and umami flavors.

A traditional, lightly sour-spicy drink native to Thrace, made by fermenting red grape juice with mustard seed and sour cherry leaves. Considered non-alcoholic.

A dark, intense Chinese sauce made by adding sugar, garlic and spices to a fermented soybean paste base (hoisin sauce). Used on meat and vegetables for its sweet-salty-spiced flavor; notably high in s...

A living fermentation culture of bacteria and yeasts living together in small, cauliflower-like granules. Added to milk, it produces kefir and serves as the starter culture for making kefir at home.

A spicy, pungent fermented side dish emblematic of Korean cuisine, made with napa cabbage, radish, garlic, ginger, and red pepper paste. It is served alongside nearly every Korean meal.

A lightly tart, fizzy fermented drink made by fermenting sweetened tea with a bacteria-and-yeast culture called a SCOBY. It is served cold and can be flavored with natural ingredients.

A lightly sour, tangy Eastern European drink made by fermenting rye bread (sometimes beet) with water and yeast. It contains low or trace amounts of alcohol.

A sweet Japanese cooking wine made from rice and rice koji. It adds shine, mild sweetness, and umami to dishes; it contains alcohol and is mostly used in cooking.

An umami-rich Japanese base paste made by fermenting soybeans for months with salt, koji mold and sometimes rice or barley. Widely used, from soup to sauces.

A traditional Japanese breakfast food made by fermenting boiled soybeans with Bacillus subtilis natto bacteria, resulting in a sticky, stringy texture and pungent smell. Usually mixed with rice.

A dark, thick Chinese sauce made with oyster extract. Its sweet-salty, intensely savory umami flavor adds depth to stir-fries and sauces; it contains oyster, a shellfish allergen.

A traditional preservation method and meze made by souring vegetables in salt or vinegar brine. One of the oldest ways of storing vegetables for winter.

A sour, crunchy pickle made by fermenting small-to-medium cucumbers for weeks in salt brine (sometimes with vinegar). It is one of the most common types of pickles worldwide.

A tangy-salty, refreshing Japanese sauce made by adding citrus juice (such as yuzu) and dashi to a soy sauce base. It is used as a dipping sauce, marinade, and salad dressing; it contains soy and sodi...

A North African ingredient made by fermenting lemons in plenty of salt for weeks, softening the peel and giving it an intense, salty aroma. The signature flavor source of Moroccan tagines.

A traditional fermented drink from Çukurova, made with red carrots, black turnips, bulgur flour, and salt. It has a sharp sour-spicy flavor; it is served with kebabs and spicy dishes.

A traditional pickle made by salting shredded white cabbage and fermenting it in its own juices, with a sour, crunchy texture. An essential side dish in both Anatolian and Central European cuisine.

A tangy, crisp pickled cabbage made by fermenting finely shredded white cabbage in its own juices with salt. It is popular with sausages and meat and in sandwiches.

A plant-based protein with a fibrous, meat-like texture, made by washing starch out of wheat flour, then boiling and cooking the separated gluten. It has been used in place of meat for centuries in Ea...

A living starter culture formed by the natural fermentation of flour and water, containing wild yeast and lactic acid bacteria. Gives bread its rise and a slightly sour flavor instead of commercial ye...

A dark, salty, umami-rich sauce made by fermenting soybeans and usually wheat with salt. A staple seasoning in Asian cuisine; it is high in sodium and may contain gluten.

A red hot sauce made by blending fermented red peppers with garlic, vinegar, sugar, and salt for a balanced sweet, hot, and sour flavor. Though it originated in Thailand, it is now a popular table sau...

A dark, intense Japanese soy sauce, usually wheat-free, that develops as a byproduct of miso production. Deeper in umami and less sharp; many varieties are gluten-free, and it contains soy and sodium.

A traditional soup starter made by fermenting and drying flour, yogurt, and vegetables. It has pride of place in the pantry during winter.

A high-protein plant-based food of Indonesian origin, made by fermenting boiled soybeans with Rhizopus mold into a firm cake. It is sliced and fried or boiled before eating.

A sour, sharp, intensely aromatic Malaysian-Indonesian ingredient made by fermenting ripe durian flesh with salt. It is used to add tang and depth to sambal and fish stews.

A sweet, glossy Japanese sauce made by adding sugar/mirin and spices to a soy sauce base (teriyaki sauce). Gives meat, chicken and vegetables a sweet-salty glaze; notably high in sodium and sugar.

A very sour and salty Japanese pickle made by fermenting unripe Japanese plums (ume) with salt and drying them in the sun. It is usually colored with red shiso leaves.

A lightly fizzy, tangy fermented drink made by fermenting sugar water with water kefir grains (a bacteria-yeast culture) for a few days. Unlike milk kefir, it contains no dairy.

A thin, runny, umami English sauce (Worcestershire sauce) made by aging vinegar, molasses, anchovy and spices. A few drops are used in meat dishes and marinades; the classic version contains fish (anc...

A small fish with an intense flavor and an iconic place in Black Sea cuisine. It is cooked in dozens of ways, from frying to pilaki and anchovy bread.

A small coastal fish of the sea bream family known for the dark ring at the base of its tail. An economical everyday fish used in frying and grilling.

A bass species from Australian and Southeast Asian waters that can move between fresh and salt water. Its tender, mildly sweet flesh is especially popular in Australian cuisine.

A small, spiny, rocky-bottom fish resembling a scorpionfish. Its firm, white flesh is prized in fish soups and steamed dishes; take care around its spines.

A dark silvery fish from the sea bream family that lives near rocky, weedy bottoms. Its white, firm, tasty flesh is enjoyed grilled, baked, and steamed.

A small fish (blenny) with slippery skin and a large head that lives in shallow rocky waters. Because it is small, it is mostly used in soups and fried dishes.

A firm-fleshed, flavorful fish with shiny silver-blue skin, caught in autumn around the Bosphorus in İstanbul and nearby waters. Depending on its size, it goes by different local names such as çinekop...

A small-to-medium coastal fish that travels in schools, known for its large eyes and the golden stripes on its silvery body. It is used for frying and grilling.

A migratory fish with firm, rich flesh that passes through the Bosphorus in İstanbul, especially in fall. It is grilled or pan-fried, and its fat content varies noticeably by season.

A dark, deep-bodied fish that lives near rocky seabeds (brown meagre). Its firm, white flesh is prized; it is suitable for grilling, baking, and steaming.

A shelf-stable, ready-to-eat fish product made by cleaning and cooking tuna, then canning or jarring it with water, oil, or brine.

A large-scaled freshwater fish found in lakes and rivers. Cooked grilled, baked, and steamed, especially in Anatolian lakeside regions.

A large freshwater fish found in lakes and rivers, with scaleless, slippery skin. Its boneless, fatty white flesh is used grilled, steamed, or pan-fried.

A gourmet seafood made from the salted eggs of sturgeon species, with glossy, dark-colored grains and a rich, salty flavor. It is considered one of the most expensive foods in the world.

A smaller, more economical member of the mackerel family, known for the wavy lines along its back. Its oily flesh suits grilling and salt-curing; caught in abundance in autumn.

The classic white-fleshed fish of cold ocean waters. Its lean, flaky flesh is popular worldwide in fillets, baked dishes, and fried dishes; its dried and salted form (salt cod) is famous.

A pink-silvery rock-dwelling fish with sweet, white flesh. It is popular grilled or steamed; small fish are suited to pan-frying, while larger ones are good for grilling.

A white-fleshed reef fish with dark vertical bands across its silvery body. Popular grilled or steamed, it is a flavorful table fish related to gilt-head bream.

A large, highly prized rock-dwelling fish with strong jaws and white flesh. It is usually cooked whole on the grill or in the oven.

A traditional product made by cleaning, splitting, and drying mackerel after spawning, when it has less fat. It is a dry, salty, lean appetizer; soak it and prepare it with olive oil and lemon.

A prized fish that lives on rocky seabeds, known for its large body and firm white flesh. It is cut into fillets or steaks and grilled or baked.

An oily fish known for its long, snake-like body. It is born in the sea and grows in freshwater; its fatty flesh is prized smoked and grilled.

A deep-water fish (European hake; species of Merluccius) prized for its long body and tender white flesh with few bones. It is easy to cook as fillets, steamed, or baked.

A flat-bodied fish that lives on the sea floor. Its white, tender, low-fat flesh cooks easily in a pan, in the oven, or steamed; it is a mild-flavored table fish.

A surface-dwelling fish with a long, slender body and beak-like jaws. Its bones turn green when cooked; eaten grilled and pan-fried.

One of the Mediterranean and Aegean’s most popular farmed fish, prized for its white flesh and mild flavor. It is suited to grilling, baking, and salt-baking, and its bones are easy to remove.

A small bottom-dwelling fish with a large head that lives in shallow, rocky, weedy waters. Its firm, sweet flesh is used in fish soup and fried dishes.

A fish found in brackish lagoons and estuaries, known for its meaty, fatty body. It is cooked by grilling, baking, or salt-roasting; its roe is made into bottarga, a cured fish roe product.

A bottom-dwelling fish (gurnard) with wide, colorful pectoral fins that spread like wings. Its firm, white flesh is prized in fish soup and steamed dishes.

A small to medium-sized, oily schooling fish from the northern seas. It is well known smoked and salted and is rich in omega-3.

A schooling fish with a silvery-blue sheen, among the most commonly caught fish along the coasts of Türkiye. Affordable and easy to find, it is usually pan-fried.

A prized bottom-dwelling fish known for the dark round spot on its flat body, with firm white flesh. Its nearly boneless fillet is prized baked and pan-fried.

A Japanese ingredient made by smoking, drying, and fermenting bonito (tuna family) until it becomes stone-hard, then shaving it into thin flakes. The core component of dashi stock.

A large, powerfully built fish related to groupers that lives near rocky bottoms. Its white, firm, meaty flesh is prized; it is used grilled, baked, and steamed.

A large, meaty bottom-dwelling reef fish (grouper) related to the dusky grouper. Its firm, white flesh holds together when grilled, roasted, or steamed, making it a prized table fish. It is also known...

A traditional appetizer made by slicing large fish such as bonito (torik) and curing the slices in salt. It is a raw, salt-cured product; it is high in sodium, and well-cured lakerda is preferred.

A large, fast-swimming predatory fish with a long, silvery body. Its medium-fat, firm flesh is well suited to grilling, steaks, and baking.

A fish with a striped back and oily flesh that grows especially flavorful in autumn. Cooks quickly grilled or pan-fried and is one of the richest fish in omega-3.

A fast-swimming open-ocean fish from warm waters, known for its vivid green-gold colors. Its flesh is firm, mildly sweet, and moderately fatty; it is popular grilled or roasted.

A large-bodied, silvery warm-water fish (meagre). Its firm, white, lean flesh is prized as fillets, grilled, or baked; larger specimens are especially valued.

A large-headed, unattractive-looking but highly prized bottom-dwelling fish (monkfish). Its boneless tail yields firm white flesh with a “lobster of the sea” flavor.

A small, silvery, schooling fish that is an economical choice. It is coated in flour and deep-fried until crisp, then eaten with its bones.

A long-bodied, predatory freshwater fish of lakes and rivers. Its lean, white flesh is used in fish cakes and steamed dishes; watch out for its fine Y-shaped bones.

A large, pinkish-silver sea fish in the same genus as the common dentex (Dentex). Its white, firm flesh has few bones and is prized for grilling and baking.

A small, beloved fish of the Mediterranean and Aegean coasts, with pinkish-red skin and delicate, mildly sweet flesh. Served grilled whole or dusted in flour and pan-fried.

A prized table fish related to sea bream, with pinkish-silver coloring. Its firm, white flesh is prized for grilling, baking, and steaming.

An elongated fish that lives near rocky bottoms and is known for the barbels on its chin. Its firm, white flesh is used in fish soup and steamed dishes.

A silvery, agile coastal fish (saddled bream) known for the distinct black spot at the base of its tail. Its firm, white flesh is used in grilling and frying.

A herbivorous coastal fish that travels in schools, known for the golden-yellow stripes running along its body. It is cooked on the grill or in a pan.

A fish known for its orange-pink flesh and rich, oily texture. It is used in a wide range of dishes, from grilled and baked preparations to smoked salmon and tartare.

A traditional salted and dried product with a long shelf life, made by salting cod and drying it in the sun or in a controlled environment. It is an essential ingredient in Mediterranean and Portugues...

A small coastal schooling fish with shiny silver coloring. It is dusted with flour, fried until crisp in plenty of oil, and usually eaten with the bones.

A small fish with a silvery side stripe that lives in schools in coastal waters. Cooked whole in a flour-halva-like fried preparation (silverside fry).

A classic summer fish of the Aegean and Mediterranean, small and intensely aromatic. Cooks quickly grilled, and when well-cooked, tender enough to eat bones and all.

A rock-dwelling bottom fish known for its spiny fins and large head. Its white, gelatinous flesh and head lend an intense flavor to fish soup.

A lean, white, delicate-fleshed sea fish that's much loved. Comes to the table baked, grilled or steamed, both farmed and wild-caught.

A table fish from the seabream family, known for its pointed, elongated snout and thin vertical stripes along its body. Its firm, white flesh is prized grilled or baked.

A prized fish that lives over sandy and rocky bottoms and is known for the slanted golden stripes on its body. Its firm, white flesh is popular grilled or baked.

A ready-to-eat fish product made by salting mackerel and usually smoking it using the hot-smoking method, with a golden-brown exterior and cooked flesh. It is a well-known meze at Turkish taverns and...

A ready-to-eat fish product made by salting salmon fillet and usually processing it by cold smoking, then slicing it thinly into pink-orange pieces. A familiar item on breakfast and appetizer spreads.

A flatfish that lives on the seabed, with its 2 eyes on the same side of its body. Its thin fillet cooks quickly; the mild flesh is well suited to frying and baking.

A small, schooling oily blue fish in the herring family that resembles anchovy. It is fried or pan-fried whole and is rich in omega-3.

The largest and most prized type of mullet. Its white, meaty flesh is grilled or baked; its roe is used to make bottarga, a cured roe product.

A tasty bottom-dwelling fish similar to red mullet, pinkish-red in color and found on rocky rather than muddy seabeds. Smaller fish are dusted with flour and pan-fried.

A relative of porgies that lives over sandy bottoms and is recognized by the vertical gray stripes on its body. Its firm, sweet flesh is popular fried or grilled.

A large open-sea fish known for its long, sword-shaped upper jaw, with firm flesh and few bones. Cooked in thick slices on the grill or on skewers.

A pinkish Turkish-Greek meze made by mashing salted, dried fish roe (usually mullet or cod) together with bread crumb, olive oil, and lemon.

A mild, neutral-tasting freshwater fish native to Africa but now farmed worldwide. Popular globally for its low price and easy cooking.

A freshwater-farmed fish with pinkish flesh and a light, balanced fat content. It cooks quickly on the grill, in the oven, or in a pan, and its bones are easy to remove.

One of the largest fish in the open ocean, with dark red, dense flesh. Fresh tuna is grilled in steaks, while canned tuna is used in salads and sandwiches.

One of the Black Sea's most prized fish, with a flat body and thick, white flesh. Usually cooked grilled or baked, sliced with the bone still in.

An oily fish in the herring family that migrates upriver to spawn. Its oily flesh is cooked in a pan or on the grill; it has fine bones.

A bottom-dwelling fish (weever) that lives buried in sand, with venomous dorsal and gill spines. Once cleaned and its spines removed, its firm white flesh is safely cooked.

A silvery coastal fish in the seabream family, with thin dark stripes on its body. Its white, flavorful flesh is popular grilled or baked.

A fish with white, tender flesh, easy to digest and mildly sweet. It is well suited to pan-frying and baking, and its bones separate easily.

The young, smaller form of bluefish, with a slender build and mild flavor, is especially popular in the fall. It cooks quickly on the grill or in a pan.

A predatory, lean, white-fleshed freshwater fish (zander/pike-perch) from lakes and reservoirs. Its boneless fillet is prized baked or pan-cooked.

The small, dark purple fruit of the Amazon palm. It has little flesh and spoils quickly; it is mostly used frozen as a puree or powder in smoothies and bowls.

A small red fruit native to the Caribbean and Central and South America that resembles a cherry. By weight, it contains dozens of times more vitamin C than oranges and is usually consumed as a powdere...

A fruit native to West Africa that has become a symbol of Jamaican cuisine, eaten once it has ripened and opened on its own. Only the yellow flesh of a fully ripe pod that has opened naturally is safe...

A small, hard, astringent wild pear variety. Hard to eat raw; eaten after softening from frost or cooking.

An oval tropical fruit with a sour-sweet aroma between mango and pineapple when ripe, turning yellow-orange. Its unripe green form is also used for pickling and salads.

A small, light green fruit native to India with an intensely sour, astringent taste. It has been used in Ayurvedic tradition for centuries. Because it is difficult to eat fresh, it is usually consumed...

A fruit eaten skin and all, found at tables year-round for its crisp texture and sweet-tart balance. Used widely, from raw eating to desserts, compotes and salads.

A fruit purée with a smooth or slightly chunky texture, made by peeling, boiling, and mashing apples. Consumed as baby food, as a fat/sugar reducer in baked goods, and as a dessert on its own.

A fruit with velvety skin and honey-colored flesh, an early harbinger of summer. Used raw as well as dried and made into jam.

A small fruit from a shrub native to North America, with dark purple-black berries and an intensely astringent, sour flavor. It is rarely eaten raw and is usually used as juice, dried fruit, or powder...

A tropical fruit known for its creamy texture and monounsaturated fats. It is versatile, used in everything from breakfast plates and desserts to salads and sauces.

A fruit native to Ecuador, distantly related to papaya, with a five-sided, star-shaped cross-section and no seeds. It has a flavor between pineapple, strawberry, and papaya, and can be eaten with its...

An Indian fruit (wood apple/bael) with aromatic, sweet, resinous yellow flesh inside a thick, hard shell. The ripe flesh is used in sherbet and drinks.

One of the world’s most widely consumed tropical fruits, known for its easy-to-peel skin and convenient source of energy. It is used in many ways, from raw snacks to smoothies, cakes, and desserts.

A dry, tart powder inside the hard shell of the iconic baobab tree fruit of the African savanna. It is harvested naturally dried and used as a nutritional supplement mixed into fruit juices and smooth...

A small, shiny red fruit with a distinctly sour taste (barberry). It is dried and used to add a tangy flavor to rice, meat dishes, and desserts.

A citrus fruit known for its highly aromatic peel. Its sour fruit is not eaten raw; the peel’s fragrance gives Earl Grey tea, jam, and perfume their distinctive character.

A cucurbit fruit harvested green, with warty skin and a distinctly bitter taste. It is eaten in moderate amounts sautéed, stir-fried, or dried for tea.

A citrus fruit resembling an orange but very sour and bitter. It is not eaten raw; its peel is mainly used to make jam, marmalade, and candied peel.

A mildly sweet-tart summer fruit made up of small, tightly clustered drupelets and dark purple-black when ripe. It is eaten fresh and often used in jams and desserts.

A mulberry variety that ripens in June–July, with a dark purple-black color, an intensely sweet flavor, and a little tartness. It is eaten fresh, dried, or made into pekmez (concentrated syrup).

An orange variety whose flesh turns dark red-purple, carrying sweet, lightly strawberry-grape notes. The color comes from anthocyanin pigment in the fruit and becomes most pronounced in climates with...

A small, round summer fruit with potent antioxidant plant compounds beneath its blue-purple skin. It is often eaten as a snack or used at breakfast and in desserts.

A large, green-skinned starchy fruit that grows in tropical regions. It is cooked before ripening and used as a starch source like bread or potatoes; it is not eaten raw.

A fragrant citrus fruit divided into finger-like segments, consisting entirely of rind and white pith. Has no juice or flesh; its zest is grated for flavoring.

A fruit that grows on cactus stems, with a thick rind covered in fine spines concealing sweet, seeded flesh. Peeled carefully and eaten raw; also used in jam and juice.

A small, very tart citrus fruit about the size of a key lime, with green-to-orange skin. In Southeast Asian cuisine, it is used instead of lemon or lime for acidity and drinks.

A small, sour fruit from the Amazon, known for its very high vitamin C content. Because it is so sour, it is not eaten fresh; it is mostly used as a powder or in juice.

A tropical fruit with bright orange-yellow flesh and a dense, powdery texture reminiscent of a hard-boiled egg yolk. Native to Mexico and Central America, it is also known as “egg fruit.”

A melon variety with a netted rind, orange flesh, and a sweet, musky aroma. Compared with the common yellow melon in Türkiye, it has a shorter shelf life and a more pronounced aroma.

A sweet-tart, strawberry-sized yellow-orange fruit enclosed in a thin, papery husk. Open the husk to eat the fruit raw; it is also often used to garnish desserts and salads.

The long, dark brown, pod-shaped fruit of a tree native to the Mediterranean. Its powder is used as a cocoa substitute, and its molasses as a sweetener.

A close relative of jackfruit, but smaller and with a much more intensely sweet aroma, native to Southeast Asia. Its yellow-orange segments are eaten both raw and fried.

A tropical fruit known for its creamy white flesh under a green, scaly skin. Has a sweet flavor reminiscent of a banana-pineapple-strawberry blend; the seeds are not eaten.

A bright red-burgundy, juicy, sweet summer fruit. Mostly eaten fresh; also made into jam, compote, and desserts. A sweet relative of the sour cherry.

A firm, green, distinctly sour plum variety that appears in early spring. It is eaten fresh dipped in salt; as it ripens, it turns yellow and red and becomes sweeter.

A bright red, lentil-sized forest fruit that ripens in August and September and has a tart-sweet flavor. It is used in traditional products such as jam, fruit drinks, dried fruit, and Cornelian cherry...

An Amazon-origin relative of the cacao tree; a fruit with creamy, sweet-tart, aromatic white flesh inside a thick shell. Used in juice, desserts and chocolate-like products.

A plum variety with dark purple-blue skin and firm, sweet flesh. Eaten fresh, it is also well suited to jam, marmalade, and drying into prunes.

An exotic cactus fruit notable for its pink-yellow scaly skin and white or red flesh studded with black seeds. Mildly sweet, eaten with a spoon or sliced.

Southeast Asia's most controversial tropical fruit, known for its hard spiky rind and powerful, pungent smell. Its creamy, intensely aromatic yellow flesh is eaten raw; devotees call it "the king of f...

The small, dark purple-black berries of the elder tree. Raw or unripe berries are unsuitable for use; the fruit is cooked and used in syrups, jams, and drinks.

An oval fruit with olive-green skin and an aromatic flavor somewhere between pineapple, pear, and strawberry. It can be scooped out with a spoon or eaten raw with the skin.

A prized but short-lived late-summer fruit with honey-sweet flesh and crisp seeds. Figs are enjoyed fresh and dried for year-round use.

An Australian citrus fruit known for its slender, finger-like shape and tart, caviar-like pearls. It adds bursts of tartness to dishes.

A tropical fruit native to South America that turns sweet-aromatic when ripe but, unripe, contains a substance that stains skin dark blue. Widely used in Brazil for drinks and liqueurs.

A red wild berry grown around Kayseri and harvested after the first frost. It is mildly toxic raw, so it is cooked and consumed as a sweet drink or jam.

A small, red-orange fruit, usually sold dried. Its mildly sweet, tangy flavor makes it a popular addition to granola, smoothies, and baked goods.

A small, tart, striped greenish-yellow fruit that grows on a bush (gooseberry). It can be eaten raw but is most often used in jam, jelly, and dessert sauces.

A large citrus fruit known for its balance of bitterness and sweetness. Eaten in wedges at breakfast, used in salads, and freshly squeezed for juice.

A fruit that grows in clusters, with juicy, sweet berries prized as a table fruit. They are eaten fresh and also used to make grape molasses, raisins, and desserts.

The unripe, green, firm-textured fruit of the plum tree. A spring seasonal fruit with a sour, tart flavor, usually eaten raw with salt; one of Türkiye’s traditional seasonal snacks.

A fruit with pinkish-white flesh, small hard seeds, and an intense tropical fragrance. It is eaten raw with its skin and is also widely used in jam, juice, and desserts.

A small red forest fruit that ripens in autumn, with a flavor between apple and wild pear. Mostly eaten fresh; in some regions dried and brewed as tea.

A melon variety with smooth, cream-yellow skin and very sweet, greenish-white flesh. It has a more neutral, mild aroma than cantaloupe and a longer shelf life.

A South American fruit whose long, straight, bean-pod-like shell contains seeds wrapped in a sweet, cotton-candy-like white pulp. Known in English as the "ice cream bean."

A Brazilian fruit with grape-like purple-black skin that grows in clusters directly on the tree trunk. Its sweet-tart jelly-like flesh is eaten fresh and turned into jam and drinks.

A tropical fruit with a spiky green rind and the largest fruit that grows on a tree. Its ripe, sweet, fibrous yellow segments are eaten raw; the unripe fruit, with its meat-like texture, is used in ve...

A small fruit that tastes like a green apple before ripening and becomes brown, dry, and sweet when ripe. It is eaten fresh or dried and is often used in tea and desserts.

A citrus fruit much smaller than the large green lime commonly sold in supermarkets (Persian lime), with a thin skin and a more intense, sharper aroma. It is a key ingredient in Mexican cuisine and th...

An African-origin melon relative (horned melon) with orange, spiny skin and green jelly-like flesh. Used in garnishes and drinks for its refreshing cucumber-melon-like flavor.

A nutritious winter fruit with velvety brown skin and bright green flesh. It can be eaten with a spoon and is also used in salads and smoothies.

A small, oval citrus fruit about the size of a fingertip; its sweet peel and tart flesh are eaten together raw, without peeling. It is also used in jam, pickles, and dessert garnishes.

A Southeast Asian fruit that grows in clusters and has translucent, juicy segments inside a thin yellowish peel. Its sweet-tart segments are eaten fresh.

A citrus fruit found in nearly every kitchen for its sharp acidity and bright aroma. Its juice, zest, and slices are used in countless sweet and savory dishes.

A small tropical fruit with translucent, sweet, juicy flesh beneath a thin, light-brown skin. It is closely related to lychee and rambutan and is eaten fresh or dried.

A mildly tart-sweet spring fruit that grows in orange-yellow, grape-like clusters. Its short season and delicate texture make it suitable for eating fresh or turning into jam.

A small tropical fruit with a rough red-pink skin and juicy, aromatic white flesh that evokes rosewater. Peel it and remove the seed before eating it raw.

A convenient winter citrus snack known for its thin skin and easily separated segments. Used raw as well as in desserts and salads.

A favorite fruit in tropical cuisines, with juicy, non-fibrous flesh and an intense aroma. It is eaten raw and used in smoothies, salsa, and desserts.

Inside its thick, dark purple-brown rind is white flesh divided into mandarin-like segments, with a balanced sweet-tart flavor. It is usually cracked open by hand and eaten raw.

A Southeast Asian fruit in the same genus as jackfruit and cempedak, known for its soft, short-spined, hairy rind. Some people find its creamy-white segments softer and sweeter than those of its relat...

A yellow-skinned, sweet-tart fruit from southern Africa that is rich in vitamin C. It is eaten fresh and made into juice, jam, and the well-known liqueur Amarula.

One of the largest and most fleshy varieties among dates, with a soft, dark brown texture and a caramel-honey consistency. Also known as "the king of dates," eaten directly as a snack or used as a fil...

A traditional winter fruit with brown skin, picked hard and sour and left to sweeten after frost or through bletting. Not eaten until softened this way.

A summer-table favorite with an intense aroma and sweet, juicy flesh. It is eaten fresh and often paired with cheese and deli meats.

A citrus fruit thought to be a hybrid between a standard lemon and a mandarin or orange, with thin skin and a deeper yellow-orange color. It is sweeter and less tart than a classic lemon and is popula...

A small red berry native to West Africa; thanks to the miraculin protein it contains, sour flavors temporarily taste sweet after the fruit is eaten.

A sweet-tart tropical fruit with yellow or red skin that resembles a plum (Spondias, or hog plum). It is eaten fresh and used to make juice and jam; it has a large, fibrous seed inside.

A summer fruit with an elongated, blackberry-like shape and intense sweetness and a very short shelf life. It is eaten fresh and is also traditionally made into molasses or dried.

The small, aromatic blue-black fruit of a Mediterranean shrub. Rarely eaten fresh; used in liqueur, as a spice, and dried.

An Andean fruit (lulo) with an orange rind resembling that of an orange and green, very tart, refreshing flesh. Because of its tartness, it is used mostly in juice and desserts.

An Asian pear known for its round, apple-like shape and very juicy, crisp texture. Sweet, juicy, and crunchy, it is eaten raw and added to salads.

A smooth-skinned, fuzzless variety of peach. Its juicy, sweet, slightly tangy flesh is eaten fresh and also used in desserts and salads.

A fruit native to Southeast Asia and the Pacific islands that develops a sharp, off-putting smell as it ripens. Since it is difficult to eat directly, it is usually consumed as an extract or juice.

A small wild fruit with silvery-brown skin, mealy texture, and a mildly astringent-sweet flavor. Usually eaten raw as a snack, and also dried.

An essential citrus of the winter months, prized for its juicy flesh and vivid aroma. Used widely, from freshly squeezed juice to salads, desserts to recipes.

A tropical fruit with orange-pink flesh and a mildly sweet flavor reminiscent of winter squash. Eaten fresh and added to salads and smoothies; green papaya is also used in salads in Southeast Asian co...

A tropical fruit with aromatic, jelly-like pulp and yellow-orange seeds inside a wrinkled purple or yellow rind. It is used in juice, desserts, and sauces for its intense aroma and sweet-tart taste.

The only member of the Annonaceae family—usually associated with tropical regions—that grows naturally in the temperate forests of North America. It has a creamy flavor somewhere between banana and ma...

A summer favorite with fuzzy skin and juicy, aromatic flesh. Enjoyed fresh, as well as in compotes, jams, and desserts.

A sweet, lightly fragrant fruit known for its thin skin and grainy, juicy flesh. It is eaten raw and also used in compotes, desserts, and cheese plates.

A sweet, juicy South American fruit (pepino dulce) with purple stripes on a yellow background and a flavor reminiscent of melon and pear. Peel and eat it fresh, or use it in salads.

One of fall’s signature fruits, with a glossy orange skin and honey-sweet flesh. Varieties that soften as they ripen are eaten with a spoon, while firm varieties are sliced.

A fruit emblematic of tropical cuisine, with a tough, scaly skin and sweet-tart, juicy flesh. Used raw as well as grilled, in desserts and drinks.

A banana variety (plantain) larger, starchier and less sweet than a dessert banana. Not eaten raw; used like a vegetable when cooked (fried, boiled), a staple food of tropical cuisine.

A juicy, sweet-tart summer fruit with yellow, red, or purple skin. Eaten fresh; also dried (dried plum/prune) and made into jam and marmalade.

A favorite fall and winter fruit with red, crunchy arils. It is eaten fresh and used to make pomegranate molasses, garnish salads, and prepare drinks.

The largest citrus fruit; beneath its thick rind is grapefruit-like flesh that is sweeter and less juicy. It is peeled and eaten raw in segments.

A classic autumn–winter fruit that is hard and sour raw, but turns sweet, fragrant, and pink when cooked. It is used in a wide range of dishes, from desserts to savory meals.

A tropical fruit with distinctive red skin covered in soft, hairlike spines. Inside is white, juicy flesh similar to lychee. It is peeled and eaten fresh; the seed is not eaten.

A mildly tart and sweet red summer fruit known for its hollow, velvety texture. Its delicate structure calls for careful handling, and it is used in many raw and cooked dishes.

A summer fruit that grows in clusters, with small, bright red, distinctly tart berries. Mostly used in jams, jellies, and dessert garnishes.

A small orange-red forest fruit that ripens in autumn. Astringent and irritating raw; frozen or cooked for jam, jelly, and liqueur.

A tropical fruit known for its brown, snake-skin-like scaly peel. Its flesh is crisp like an apple, sweet and tangy; it is eaten fresh.

A Southeast Asian fruit with thick, hairy skin and white, juicy, sweet-tart segments inside. Eaten fresh, used as a snack and in jam with salt and spice.

A tropical fruit known for its soft, sweet, caramel-pear-flavored flesh under a brown skin. Eaten with a spoon when ripe; astringent when unripe.

A common name for several tropical fruits from Central America with soft, creamy flesh, including mamey sapote and white sapote. Their sweet, pudding-like flesh is eaten fresh and used in desserts; th...

A glossy red summer fruit with a distinct tart flavor and many uses, from desserts to jam. It is smaller and more tart than a sweet cherry.

A tropical fruit (soursop/graviola) with green, soft spiny skin and white-creamy, sweet-tart fibrous flesh inside. Used in juice and desserts; the seeds are not eaten.

A tropical fruit with waxy yellow-green skin that forms a five-pointed star shape when sliced crosswise. Its juicy, sweet-tart flesh is used raw, in salads, and as a garnish.

A fruit with a bright red color and intense aroma that heralds the arrival of spring. Used widely, from raw eating to jam, desserts to smoothies.

A golf-ball-sized green citrus fruit native to Japan's Tokushima region. Its peel and sharply sour juice are used as a finishing touch on fish and cold noodle dishes.

A tropical fruit with a scaly skin and a creamy, sweet interior; it is closely related to cherimoya and soursop. It is eaten with a spoon, and its seeds are not eaten.

A South American fruit distantly related to the tomato, with oval red-purple skin. Its tart-sweet flesh is scooped out with a spoon; it is also used in sauces and desserts.

A summer favorite with a high water content and refreshing flavor. It is eaten fresh and used in salads and smoothies.

A bell- or pear-shaped tropical fruit with glossy red-pink skin and very juicy, crisp flesh. It has a mildly sweet, neutral flavor and a thirst-quenching texture.

Yuzu is a tart East Asian citrus fruit with an intense aroma, somewhere between mandarin and grapefruit. It has little flesh; its zest and juice are prized and used in small amounts for flavor.

Tiny dried grapes from a small, dark, seedless grape variety. Their sweet-tart flavor is used in pilafs, stuffed grape leaves and vegetables, pastries, and desserts.

A wild, seed-grown form of apricot. It is smaller and more tart than cultivated apricots; eaten fresh, dried, or made into fruit leather.

A low-carb, high-fat, high-protein flour made by milling blanched almonds. Preferred in low-carb and gluten-free recipes.

A gluten-free pseudocereal considered sacred in Aztec and Maya cuisines, known for grains smaller than corn. It can be cooked and served like pilaf or popped into a crisp snack.

The tiny, round seed (pseudo-grain) of the amaranth plant. Gluten-free and rich in protein; boiled into porridge, popped as a snack, and its flour used in gluten-free mixes.

A flavorless, gluten-free starch obtained from the root of the arrowroot plant. Gives sauces and desserts a clear, glossy texture; an effective thickener at low heat.

One of the world's oldest cultivated grains; a whole grain used in soups and pilafs for its crisp texture and slightly sweet taste.

A fibrous, mildly sweet flour made by grinding barley. Usually blended with wheat flour since its gluten is weaker than wheat's; used in bread and baked goods. Contains gluten.

Barley grains with the hull removed and coarsely ground or crushed; known in Anatolia for generations as the “barley-grits regimen”: a light, nourishing traditional preparation cooked into a porridge...

A coating ingredient made by drying and finely grinding bread into crumbs. Creates a crisp, golden crust in fried and baked recipes.

A type of rice with its bran layer preserved because it is only partially hulled. Compared with white rice, it has more fiber, a chewier texture, and a nutty flavor.

Despite its name, a gluten-free pseudo-grain actually from the buckwheat family. Its triangular seeds are used as porridge, in pilaf and as flour.

A naturally gluten-free, dark gray flour with an earthy, nutty flavor, made by grinding buckwheat seeds. It is used in crepes, noodles, and baked goods.

One of the most fundamental grains in Anatolian cuisine, made by boiling, drying, and cracking wheat. It is used in countless recipes, from pilaf and meatballs to salads and stuffed dishes.

A naturally gluten-free, mildly sweet flour made by milling dried chestnuts. It is used in traditional Italian and French desserts and breads.

A high-protein, high-fiber, gluten-free flour made by grinding dried chickpeas. It adds an earthy flavor to panisse, farinata, and coatings.

A gluten-free flour with a very high fiber content, made by extracting the oil from coconut flesh, then drying and grinding it. Use it in small amounts; it absorbs a lot of liquid.

A popular plant with sweet, yellow kernels, eaten as both a vegetable and a grain. Fresh ears are boiled or grilled in summer, and corn is used in a wide range of products, from flour to popcorn.

A crispy breakfast cereal made by processing corn into thin flakes and toasting them. It is eaten with milk and comes in plain and sweetened varieties. Since it may contain malt (barley), check for gl...

A naturally gluten-free flour made by milling yellow or white corn. Gives a mildly sweet flavor and crisp texture to corn bread, gözleme, and coatings.

A fine white powder made from the starch of the corn kernel, consisting of almost pure carbohydrate. Used to thicken soups, sauces, and desserts.

A tiny-grained wheat product made by rolling semolina. A staple grain in North African cuisine, it is quick to prepare and pairs well with vegetables and spices.

A West African-origin grain with very tiny seeds, naturally gluten-free. Cooks quickly and is used in pilafs, porridge and as a side for its mildly nutty flavor.

A traditional grain from southeastern Anatolia, made by harvesting immature green wheat and roasting it over an open flame, giving it a smoky aroma.

Young green wheat harvested before it ripens and roasted over an open fire. It has a smoky, nutty flavor and firm texture, and is used in pilafs, soups, and salads. It contains gluten.

Thin Asian noodles made from mung beans or other starches that turn translucent when cooked. They are gluten-free; soak and cook them briefly, then use them in stir-fries, soups, and salads.

Small, soft Italian dumplings usually made from boiled potatoes and flour. Boiled and served with sauce; most varieties contain wheat flour and thus gluten.

A coarse cracked grain made by pounding and removing the husk from wheat (sometimes barley). It is used in dishes such as Noah's pudding, soup, and keşkek (a Turkish ceremonial wheat dish); long cooki...

An ancient wheat variety (khorasan wheat, sold commercially as kamut) with notably larger, longer grains than regular wheat. Used in pilafs and salads for its buttery-nutty flavor; contains gluten.

An ancient wheat variety (Khorasan) with grains much larger than those of regular wheat. Its buttery, nutty flavor and firm texture make it suitable for salads, pilafs, and soups.

An ancient wheat variety with two-rowed ears and a hull tightly attached to the grain; also known as “gernik” in Anatolia and famous in Italy as “farro.”

A traditional flour made by roasting and grinding grains such as wheat, barley, or corn, with a nutty aroma. Mixed with milk to make sweet porridge and drinks.

A processed cereal product rich in natural sugars and enzymes, usually made by soaking, sprouting, and drying barley; the foundation of beer, whiskey, and malt powder production.

A special Mexican corn flour made by treating corn with limewater (nixtamalization), then drying and grinding it. The base of corn tortillas and tamale dough; gluten-free.

One of the thousands-of-years-old ancient cereals of Central Asia and Anatolia; known for its small round grains, used today as both a gluten-free food and bird feed.

A mildly sweet flour made by grinding millet. Naturally gluten-free, it is used in recipes such as bread, gözleme-style flatbread, and porridge, often mixed with other flours.

A product made from the outer layers of oat grains, rich in soluble fiber (beta-glucan). Used in porridge, breakfast foods, and baked goods.

A high-fiber flour made by grinding oat grains. Oats are naturally gluten-free but susceptible to cross-contact. Oat flour gives bread, cakes, and cookies a soft texture.

A grain known for its fibrous structure, sold rolled or as flour. Widely used at breakfast as porridge, in granola and in baked goods.

A small, oval pasta shape resembling a grain of rice. Made from wheat semolina; used in soups, rice-like dishes, and salads. Contains gluten.

Coarse, flaky Japanese breadcrumbs made from crustless bread. Larger, lighter, and crispier than classic breadcrumbs, they give fried and coated foods an extra-crunchy texture. Contains wheat (gluten)...

A round, whitish grain made by polishing the bran off barley kernels. Its firm, toothsome texture is popular in soups, pilafs, and salads.

An Italian porridge made by cooking coarse-ground cornmeal in water or stock; it firms up as it cools and can be sliced and fried. A gluten-free source of starch.

A fine, white starch made from processed potatoes and consisting of almost pure carbohydrate. It adds body and lightness to soups, sauces, and some baked goods.

A light, crisp product made by popping quinoa grains with heat and pressure, similar to corn flakes; used as a breakfast cereal, in granola, and as a garnish.

A gluten-free "pseudo-grain" containing all nine essential amino acids. Used as a modern alternative to bulgur and rice in salads and pilafs.

A gluten-free, relatively high-protein flour obtained by grinding quinoa seeds. Used in gluten-free baked goods for its mildly earthy-nutty flavor.

A yellowish, elastic Japanese soup noodle made with wheat flour and alkaline water (kansui). The base of ramen soup with its rich broth; instant varieties are high in sodium from the seasoning. Contai...

A hard, high-protein bread wheat group known for its reddish-brown bran; forms a significant part of Anatolia's local wheat populations.

The outer layer of a rice grain removed during polishing, rich in fiber and oil. It is added to breakfast foods, bread, and smoothies to boost their fiber content.

A gluten-free flour with a mildly sweet, neutral aroma, made by milling rice grains. Widely used, from Far Eastern cuisine to gluten-free pastries.

A thin, dried, translucent wrapper made from rice flour and tapioca starch. Soften it in warm water and use it to wrap fresh spring rolls; it is gluten-free.

A breakfast grain product made by hulling oat kernels, steaming them soft, then flattening them with rollers. Used in everything from porridge to granola.

A grain hardy to cold climates, dark-colored and intensely aromatic. Most often milled into flour for making dark, fibrous rye bread.

The fibrous outer layer separated from rye grain during milling. Added to rye bread, crackers and breakfast foods for its high fiber content.

A dark-colored flour made by grinding rye, with a distinctive, mildly sour flavor. It is a staple ingredient in sourdough and dark breads.

A gluten-free starch made from the pith of the sago palm trunk. It is most often used as pearls in puddings and drinks, or as flour for thickening.

A coarsely ground flour made from hard (durum) wheat, with a grainy texture. It is a staple ingredient in pasta, couscous, halva, and syrup-soaked desserts.

A translucent, jelly-like, very low-calorie Japanese noodle made from konjac root (glucomannan). Sold in water; rinse it and use it to absorb the dish’s sauce. It is gluten-free.

One of the world’s oldest domesticated wheat species; an ancient, single-grain wheat with high protein, grown with geographical indication status in the Taşköprü area of Kastamonu.

A thin, grayish-brown Japanese noodle made from buckwheat flour (often blended with wheat). Eaten in hot soup or with a cold dipping sauce; has a nutty flavor. Most varieties contain gluten.

A very thin, thread-like white Japanese noodle made from wheat flour. It is usually boiled, chilled, and eaten with a dipping sauce as a refreshing summer dish; it cooks very quickly. Contains gluten.

A cereal of African origin, extremely drought-resistant and one of the world's most widely produced grains; used in the kitchen as gluten-free flour, popped snacks, and syrups.

A flavorless, gluten-free starch obtained from cassava (manioc) root. It is available as pearls, flour, or flakes; it is used in pudding, boba, and as a thickener.

The world's smallest-grained cereal; an ancient grain rich in iron and naturally gluten-free, used to make injera, Ethiopia's national bread.

A gluten-free flour made by milling teff, one of the world's smallest grains, native to Ethiopia. The base flour of injera bread; used in cakes, crepes, and gluten-free mixes.

A grain developed by crossing wheat and rye. It combines wheat’s yield with rye’s hardiness and is used in bread, porridge, and flour.

A thick, white, chewy Japanese wheat noodle. Used in hot soups (such as kake udon) and stir-fries, it is known for its soft, chewy texture. It contains gluten.

The fibrous outer bran layer separated from the wheat kernel during milling. Added to bread, cakes and breakfast foods for its very high fiber content.

An indispensable kitchen staple used from bread to pastries; a fine, white flour obtained by milling wheat grains. Its high gluten content makes it versatile for all-purpose use.

A dark, high-fiber flour made by milling wheat with the bran and germ. It adds a richer flavor and more nutritional value to bread and baked goods.

Not actually related to rice; the grain of an aquatic grass that grows in the wetlands of North America, a distinctive high-protein cereal with a dark color and crisp texture.

Wheat grain cracked into large pieces. Coarser and less processed than bulgur; used in soups, pilafs, and regional dishes. Contains gluten.

A plant grown in cold climates, known for its large, hollow stalks. Young stalks are coated with sugar to make decorative candied angelica, while the root and seeds are used to flavor liqueurs.

A leafy green with a sharp, mildly mustardy, peppery flavor. It is often eaten raw in salads and added to pizza and pasta just before serving.

An essential herb in Italian and Mediterranean cooking, with a sweet aroma and a faint hint of cloves. It has many uses, from pesto and salads to tomato dishes and tea.

A cucumber-scented herb known for its fuzzy leaves and blue, star-shaped flowers. Its young leaves and flowers are used in moderation in salads and drinks.

The thin-stemmed, dark green, strongly scented leaves of the celery plant, sold in bunches like parsley, separately from root or stalk celery. They add a sharp aroma to soups, stuffed dishes, and sala...

A French culinary herb resembling parsley in its fine, lacy leaves but with a lighter, mildly anise-like aroma. One of the four essential herbs in the fines herbes blend. Also known in Turkish as kerv...

A French herb resembling parsley but with finer leaves and a mildly sweet, anise-like aroma. One of the four core ingredients in the French "fines herbes" blend.

An herb with long, thin, hollow green stalks and an onion-like but much milder aroma. It is used finely chopped on baked potatoes, in omelets, and in yogurt-based sauces.

A wild leafy green with arrowhead-shaped leaves and a distinct tangy flavor when tasted raw. In Türkiye’s Black Sea region it is used especially in soups and sautés; in European cuisines it is used in...

A signature herb of South Indian and Sri Lankan cuisine, with small, bright green, intensely aromatic leaves. Briefly crisped in hot oil using the tadka technique, it provides the aromatic base for ma...

An herb with fine, feathery leaves and a light anise aroma. It is a staple of Turkish cuisine, used in olive-oil dishes, yogurt-based appetizers, and fish dishes.

Small, white-cream flower clusters that bloom on elder trees or shrubs in late spring and have a rich floral, honey-like aroma. This aromatic flower is used to make syrup and cordial.

A pungent, distinctively scented herb native to Central America. Used especially in Mexican bean dishes; traditionally added in small amounts and cooked.

Freshly picked, undried leaves of the bay laurel tree. They have a sharper aroma than dried bay leaves but do not keep as long. Used in stews, stocks, and pickles.

An herb with citrusy, grassy notes that sharply divides those who love it from those who don't. It is often used fresh as a garnish in Asian, Mexican, and Middle Eastern cuisines.

The thin, feathery green leaves and stems of the fennel plant, used as a fresh herb distinct from the white fennel bulb. Their dill-like appearance and light anise aroma make them a good addition to f...

A Mediterranean herb with small leaves and an intense, woody aroma. It is used fresh and dried in many recipes, from meat dishes to roasted potatoes.

A leafy green with slender, tiny sprouts and a sharp, slightly bitter taste. Used fresh in salads, sandwiches, and as a garnish for color and texture.

A mild, fresh green with a white base and green leaves, less pungent than an onion. It is eaten raw in salads and cooked in sautés and soups.

A Mediterranean herb in the mint family (hyssop), with slender leaves and an intense aroma. It is used sparingly in meat dishes, herb blends, and herbal teas for its mildly bitter, mentholated flavor.

A highly aromatic citrus from Southeast Asian cuisine, known for its glossy, double-lobed leaves. The leaves add an intense citrus aroma to curries and soups and are usually removed after cooking.

An herb known for its purple flower spikes and strong, floral aroma. Used sparingly, more often in tea, syrups and desserts than in cooking.

A soft, green-leafed herb in the mint family that gives off a strong lemon scent when rubbed. It is used to add a refreshing aroma to tea, salads, and desserts, and is also known for attracting bees t...

An herb with long, tough stalks and a strong lemon aroma; it is one of the key aromatics in Southeast Asian cuisines, including Thai and Vietnamese. It is steeped in soups, curries, and teas.

A citrus-scented, refreshing stalk herb from Southeast Asian cuisine. The lower stalk is crushed to flavor dishes; the tough outer layers are removed and the tender core is used.

A characteristic herb of Thai cuisine, with 8-shaped, dark green, intensely citrus-scented leaves. Used finely chopped or steeped whole in curries, soups, and sauces.

A delicate-leaved herb related to thyme, with a sweeter, softer aroma. It adds subtle sweetness to meat dishes, soups, and tomato sauces.

A perennial herb known for its sharp, cooling aroma. Fresh leaves are used in many dishes, from salads and drinks to cacik; dried leaves are also used in tea.

The small, dark green leaves of a fast-growing tree native to South Asia. They are consumed fresh, dried, or powdered; in some regions, the tree is called the “miracle tree” because of its high nutrie...

An Asian plant known for its long, dark green, blade-shaped leaves and sweet, grassy aroma. It adds green color and fragrance to rice dishes, desserts, and drinks.

A common leafy green herb with a sharp, fresh aroma, used to garnish almost any dish. The two main varieties, flat-leaf and curly-leaf, are used in salads, sauces, and as garnishes.

A sage variety native to Mexico whose leaves give off a distinct pineapple scent when rubbed. Grown both as an ornamental plant and as a flavoring for desserts and drinks.

A basil variety of the same species as green basil, distinguished by its dark purple-violet leaves. It has a similar sweet, clove-like aroma and is favored for adding color to salads and making pink-t...

A Mediterranean herb with needle-shaped leaves and a piney, resinous aroma. It gives roasted potatoes, lamb, and oven-baked dishes an intense, distinctive flavor.

A Mediterranean herb known since antiquity, with fine blue-green leaves and a very sharp, bitter taste. Today it is used only in very small amounts in traditional recipes; larger amounts are considere...

An herb known for its velvety, gray-green leaves and sharp, slightly bitter aroma. In Türkiye, it is most often brewed as tea; in Italian cuisine, it is used in butter sauces.

A leaf from a North American tree that becomes “filé powder” when dried and ground. It is used to thicken and flavor gumbo in Louisiana Creole and Cajun cuisine.

A Japanese herb known for its green or purple serrated leaves and aroma somewhere between mint, basil and cilantro. Adds a fresh note to sushi, salads and pickles.

A culinary herb with a pungent, peppery aroma reminiscent of thyme and marjoram (also called kekik otu or geven in some regions). It is used fresh or dried in legume, meat, and vegetable dishes.

An herb known for its sharp, mildly anise-scented leaves, indispensable to Black Sea cuisine, especially tarragon sherbet. Adds a refreshing aroma to chicken, fish, and sauces.

A culinary herb from the mint family with a strong, warm aroma. Used fresh or dried, it is one of the essential seasonings in Anatolian cuisine for meat, vegetables, and soups.

An indispensable leafy herb in Vietnamese cuisine, it looks nothing like cilantro but has a similarly fresh, spicy aroma. Its leaves are long and pointed, and its flavor is sharp.

A wild herb known for its finely feathered, bird-plume-like leaves and clusters of white-pink flowers. Common across the Turkish countryside; traditionally used for tea and, in some regions, salads.

A legume with small, dark red beans used in both sweet and savory dishes in East Asian cuisines. When boiled and mashed, it has a mildly sweet aroma; it is the main ingredient in red bean paste.

A lentil variety with small, round, glossy black grains that look like caviar; it is named after Beluga caviar for this resemblance. Its sturdy skin helps it hold its shape when cooked.

A legume favored especially in Aegean cuisine for its long, thin seeds. Cooked like a vegetable when fresh, and like a pulse when dried.

A variety of bean with glossy, dark skin, a creamy texture, and a rich flavor. A staple of Latin American cooking, it is now also widely used in salads and Mexican tacos.

A chickpea variety smaller than the ordinary kind, with a dark brown-black skin. A local legume used in dishes and soups for its richer, nuttier flavor and firm texture.

An Italian dry bean variety with red-and-cream speckled skin. It develops a mildly sweet, chestnut-like flavor when cooked and is closely related to Turkish barbunya beans.

A bean variety known for its red-and-white speckled beans, enjoyed fresh and dried. Borlotti beans braised in olive oil (barbunya pilaki) are a classic Turkish meze (small dish).

A widely grown dry bean variety that grows on low bush plants rather than climbing vines. It is known for its small-to-medium, white, uniform beans and is often used in everyday Turkish white bean dis...

A classic Italian white bean, kidney-shaped with a thin skin and a creamy texture when cooked. It is often used in soups, salads, and stews.

A small type of chickpea with the skin removed and split in two (Bengal gram). With its nutty, mildly sweet flavor, it is a staple in Indian dal dishes and flour-based recipes.

A versatile legume with a mildly nutty flavor; it features in a wide range of dishes, from hummus and chickpea pilaf to falafel and soup.

Dried peas are mature peas that have been dried; yellow or green peas are a staple ingredient in soups and puréed dishes.

The unripe, green variety of soybean, harvested fresh. Boiled in the pod and salted as a snack, or shelled for salads and stir-fries.

The hulled interior of dried fava beans. Boiled and mashed into cold fava meze, this is a traditional Aegean-Mediterranean legume rich in protein and fiber.

Fresh fava beans herald spring, while dried beans are available year-round. This large-seeded legume is used in a wide range of dishes, from olive-oil braises to purees.

A slender, light-green French dried bean (flageolet) harvested before it is fully mature. Its delicate flavor makes it a favorite with lamb and in stews.

An unhulled lentil variety with dark green-brown seeds that hold their shape when cooked. It is favored for its firm texture in salads, pilafs, and side dishes.

A legume that grows in clusters of slender pods in hot, arid climates. Its fresh pods are cooked like a vegetable, and its seeds yield a food thickener (guar gum).

A large, pale cream-colored variety of chickpea with a thin skin. Its plump seeds are prized for boiling and using in hummus, salads, and chickpea dishes.

A dried bean variety known for its large, flat, kidney-shaped beans, also known as the butter bean. Takes on a soft, creamy texture once boiled.

A flat, yellow-seeded legume (lupini bean). Its bitterness is removed with a long soak in water and it's brined and eaten as a meze; high in protein.

Lupin seeds after their bitterness has been removed by long soaking and boiling, then eaten in salted brine. A high-protein snack; they must not be eaten raw or without debittering.

The skinned, split-in-two form of red lentils, with an orange-salmon color. It cooks and breaks down very quickly, forming the base of soups and dal dishes.

Green mung beans with the skin removed and split in half; one of the staple types of dal in Indian cuisine. It is known for its yellow-gold color, quick cooking, and mildly sweet flavor.

A legume with small, round, glossy green beans that is common in Asian cuisines. It can be boiled whole or sprouted and eaten raw or lightly cooked.

A native dried bean variety known for its small, round, bead-like beans. It cooks faster than larger varieties and is used in dishes such as soup and pilaki.

A dried bean variety known for its speckled cream-and-brown appearance when raw, turning uniformly brown when cooked. It is a staple ingredient in Mexican and Tex-Mex classics such as refried beans.

A small-grained lentil variety grown in France’s Le Puy region, with dark green and navy speckles. It is known for holding its shape when cooked and for its earthy flavor.

A dark red, kidney-shaped dried bean (red kidney bean). Holds its shape in chili and salads; a legume that needs to be well boiled.

A peeled, orange-red lentil that is one of the fastest-cooking legumes. An essential base ingredient for lentil soup and lentil patties.

A native dried bean variety with large, flat beans, cream-colored with reddish-brown speckles. Its name is thought to come from the resemblance of the speckles to a rooster’s comb. It is one of the mo...

A legume that is eaten boiled after it has matured and dried, and is considered one of the richest sources of plant protein. It is also used to make many products, including tofu, soy milk, and soy sa...

Yellow pigeon peas split into two halves. One of the staples of Indian cuisine, used in sambar and dal dishes.

A small legume (urad dal) with black skin and a cream-colored interior. It is a staple of Indian cuisine; its paste is used in dal and in dosa and idli batter.

An Indian pulse (black gram) with black skin and cream-colored interior. Available whole, skinned or split in two; a staple in dal dishes, idli and dosa batter.

A classic legume in Turkish cuisine, with large white beans that become creamy when cooked. It is used in many dishes, from meat stews to pilaki (a Turkish-style bean dish) and salads.

A quick-cooking, orange-yellow lentil variety, hulled and split in half. The essential raw material for lentil soup and lentil patties.

A connective-tissue-rich cut from the beef chest-front area (brisket). Softens and gains flavor with long, low cooking; prized boiled, stewed, and smoked.

A cut from the jaw and cheek area of beef, rich in connective tissue. Long, slow cooking turns the collagen gelatinous and makes the meat tender enough to fall apart in your mouth.

A lean, firm cut from the beef round (hind leg). It is ideal for roasting, boiling, and serving sliced cold; it benefits from gentle, long cooking.

A firm-textured, relatively lean organ meat, sliced thinly and cooked on the grill or by sautéing. It is a favored cut among organ-meat lovers for its high protein and iron content.