Kitchen Encyclopedia — identify the ingredient

Agar-agar is a plant-based gelling agent obtained from certain red seaweeds. It comes in powder, flake or bar form; it is colorless-tasteless and used to turn liquids into a jelly texture. It has a lo...

A bouillon cube is a concentrated product made by simmering meat, chicken, or vegetable stock for a long time and evaporating it, then compressing it together with salt, fat, and spices into a small c...

Erişte is a traditional type of Turkish pasta made by kneading dough from egg, flour and salt, rolling it into thin round sheets, folding it, cutting it into thin strips, and then drying it. It has be...

Date molasses is a syrup made by boiling dates in water, separating the extract from the pulp, and thickening it by simmering for a long time. It is a natural sweetener known in Middle Eastern and Nor...

Gelatin is a colorless, tasteless and transparent gelling agent obtained from collagen in animal (usually beef or pork) connective tissue. It comes as powder or thin sheets (gelatin leaves); it turns...

Baking powder is a ready-made leavener that mixes baking soda (sodium bicarbonate) with one or more acidic components and usually starch. When added to dough and reacting with moisture and heat, it re...

Tel kadayıf (shredded phyllo) is a dough product obtained by pouring diluted flour dough in thin threads onto a rotating hot griddle through a special perforated container and briefly cooking it. It g...

Dry yeast is the dried, long-lasting form of baker's yeast (Saccharomyces cerevisiae) used to leaven bread and baked goods. It comes as small granules; it comes alive and becomes active on contact wit...

Malt extract is a syrup made by boiling sprouted (malted) barley in water, then filtering and thickening its extract. During germination, the barley's natural enzymes convert starch into fermentable s...

Pudding powder is a ready-made powder mix consisting mostly of starch and sugar, combined with flavoring (vanilla, chocolate, fruit) and coloring agents. When mixed with milk and boiled, the starch th...

Fresh yeast is the moist, compressed cube or bar form of the live cells of Saccharomyces cerevisiae yeast used in bread making. Unlike dry yeast, it has not gone through a drying process.

Yufka is a dry dough sheet obtained by rolling out dough made from flour, water and salt into thin, wide circular sheets with a rolling pin and briefly cooking them on a traditional griddle. It is one...

Amazake is a traditional Japanese beverage made by fermenting cooked rice with koji mold culture. The fermentation process breaks down rice starch into natural sugars, giving the drink a distinct swee...

White tea is a type of tea prepared with minimal processing (no roasting or rolling) from the unopened, silvery-haired buds and the youngest leaves of the Camellia sinensis plant. The leaves are only...

Wheatgrass is a vibrant green plant, dense in chlorophyll, obtained by cutting wheat grains just a few days after they've sprouted into young shoots. It is harvested at the sprout stage, before the gr...

Tamarind (Tamarindus indica) is the sour-sweet fruit pulp inside the brown pods of the tropical tamarind tree. A fruit of a plant from the legume family, it is used as a sherbet, drink, sour sauce, an...

Rose water is a water carrying the floral aroma of rose, obtained during the steam distillation of the fresh petals of fragrant rose varieties. It's also a by-product of rose oil production and is use...

Rose syrup is a pink-colored, floral-aromatic syrup obtained by boiling the petals of fragrant rose (especially Rosa damascena) with sugar and water and then straining. Aromatic rose varieties like Is...

Hibiscus is a beverage ingredient made from the dried red flower petals (calyx) of the roselle plant (Hibiscus sabdariffa) of the mallow family. When steeped, it gives a vividly red-colored, distinctl...

Chicory root is a coffee-like, dark-bitter beverage raw material prepared by roasting and grinding the underground part of the chicory plant (Cichorium intybus). Fresh chicory leaf is also consumed as...

Coconut water is the clear, mildly sweet natural liquid found inside a young, unripe green coconut. This water, which flows out when the coconut's hard shell is cracked or pierced, is a refreshing dri...

Black mulberry syrup is a dark purple, thick, sweet-tart syrup obtained by straining the juice of black mulberries (Morus nigra) and boiling it with sugar until it reaches syrup consistency. It is a t...

Rosehip tea is an herbal/fruit tea prepared by drying and crushing the red fruits, ripened in autumn, of the wild rose species Rosa canina (rosehip). Dried rosehip is sold either with its outer shell...

Lassi is a traditional Indian subcontinent drink made by whipping yogurt together with water or milk into a frothy, flowing-consistency drink. It originates from the Punjab region and is now common ac...

Mineral water is water coming from natural underground sources, containing dissolved minerals (calcium, magnesium, bicarbonate, etc.) and mostly natural or added carbon dioxide. Its mineral compositio...

Matcha is obtained by steaming shade-grown young green tea (Camellia sinensis) leaves after harvest, removing the veins and stems, and grinding them into a fine powder using a stone mill. The shading...

Mate is a traditional caffeinated beverage brewed from the dried and ground leaves of a South American holly species (Ilex paraguariensis). It is part of daily life in Argentina, Paraguay, Uruguay, an...

Elderflower syrup is a syrup made by steeping the white flower clusters of the elder tree (Sambucus nigra), which bloom in spring-summer, in sugared water and then straining it. Unlike elderberry (bla...

Mint water is a plant water (hydrosol) obtained by steam-distilling fresh mint leaves (Mentha species). During distillation, some of the volatile oil components specific to mint pass into the water.

Chamomile tea is an herbal tea (tisane) prepared by drying the small, white-petaled, yellow-centered flowers of the Matricaria chamomilla (German chamomile) plant. The flowers are picked when fully op...

Orange blossom water is a floral, mildly citrusy-scented water obtained mainly by steam-distilling the white flowers of the bitter orange (Seville orange) tree. It comes from the same distillation tra...

Propolis is a dark brown, sticky substance produced by honeybees mixing material collected from tree buds, bark, and plant resins with their own secretions (beeswax and enzymes). It is not honey; it i...

Fennel tea is an herbal tea prepared by drying and brewing the aromatic seeds of the Foeniculum vulgare plant, which resemble anise in scent. Fennel belongs to the Apiaceae family and is a versatile p...

Salep is a powder obtained by boiling, drying, and grinding the underground tubers of certain wild orchid species from the Orchidaceae family, particularly the Orchis genus. It is the main ingredient...

Black tea is a type of tea obtained by leaving the leaves of the Camellia sinensis plant to fully oxidize (ferment) after harvest and then drying them. This long oxidation process turns the leaves dar...

Sour cherry syrup is a bright red, sweet-tart syrup obtained by straining the juice of sour cherries (Prunus cerasus) and boiling it with sugar until it reaches syrup consistency. It is a traditional...

Jasmine water is a flower water (hydrosol) obtained by steam-distilling jasmine flowers (Jasminum species). The distillation process transfers part of the flower's characteristic intense-sweet aroma i...

Yuzu juice is an aromatic liquid obtained by squeezing the yuzu fruit, native to East Asia (originating in China, most cultivated in Japan). Yuzu is a citrus type with a complex taste between mandarin...

Ginger beer syrup is an intense, sharp concentrate syrup obtained by slicing fresh ginger and boiling it in sugared water for a long time, then straining it. Despite the name "beer", it is alcohol-fre...

Abaza cheese is a braided, string-pulling cheese specific to the cuisine of the Caucasus-origin Abkhaz community. It is produced and known in Turkey especially in Samsun (Düzköy) and regions with an A...

Appenzeller is a hard cow's milk cheese from the Appenzell region in northeastern Switzerland. Its most distinctive feature is that during maturing, its rind is regularly wiped with a secret brine mix...

Asiago is a cow's milk cheese from Italy's Veneto-Trentino region in the north. Its most notable feature is having two main types: fresh (Asiago Pressato) is soft, supple and mildly sweet, while aged...

Beaufort is a hard cow's milk cheese from the Gruyère family, originating from the Savoie region of the French Alps. It is aged in large wheels with slightly concave edges and has an intense, full-bod...

White cheese is a type of cheese made from cow, sheep, goat milk, or a mixture of these, curdled and then matured in brine. It is produced in nearly every region of Turkey and is one of the staple com...

Brie is a soft cheese made from cow's milk, produced in France's Île-de-France region. Its exterior is covered with an edible white mold (Penicillium candidum) that forms during ripening.

Buffalo mozzarella (mozzarella di bufala) is a fresh cheese made in Southern Italy from water buffalo (Italian “bufala”) milk, using the same “pasta filata” (dough stretched in hot water) method as mo...

Burrata is a cheese from Italy's Puglia region, made from fresh mozzarella dough. The outside is woven into a firm mozzarella shell, while the inside is filled with a mixture of cream and finely torn...

Caciocavallo is a cheese from Southern Italy, from the same "pasta filata" (hot-water-stretched curd) family as kashkaval and mozzarella. Its name means "on horseback," because the cheeses are tied in...

Camembert is a soft cheese produced from cow's milk, originating from France's Normandy region, with a white mold rind. It is considered part of the same family as brie but is produced in a smaller di...

Cantal is a semi-hard cow's milk cheese from France's Auvergne region, considered one of the country's oldest cheeses. It is known for a texture and taste reminiscent of English cheddar.

Cheddar is a hard-to-semi-hard cheese made from cow's milk, named after the village of Cheddar in England's Somerset region. It is produced using a special processing technique called "cheddaring," wh...

Civil cheese is a stringy cheese, mainly specific to Erzurum and its surroundings, made from skimmed (low-fat) milk. It closely resembles “çeçil” cheese and is often mentioned alongside it in the regi...

Comté is a firm, aged cheese made from raw cow's milk in the Jura mountains region of France. It's produced in large wheels and aged for months (sometimes years), and is protected by a geographical in...

Dil peyniri is a cheese obtained by kneading heated cheese dough (using the pasta filata technique), pulling it into long strands, and then rolling and shaping it. It relies on a production technique...

Divle Obruğu cheese is a tulum cheese made from sheep and goat milk, matured in a natural cave called Divle Obruğu in the Ayrancı district of Karaman. The cave's cool, humid and distinctive microenvir...

Edam, named after the Dutch town of Edam, is a semi-hard cheese produced from cow's milk. It is known for its characteristic red wax rind and is usually sold in a sphere or wheel shape.

Emmental, named after the Emme valley in Switzerland, is a hard cheese made from cow's milk. During maturation, the carbon dioxide gas produced by Propionibacterium bacteria forms the cheese's charact...

Ezine cheese is a geographically protected brined white cheese produced in and around the Ezine district of Çanakkale by mixing sheep, goat, and cow milk in certain proportions. The region's pasture v...

Feta is a crumbly white Greek cheese traditionally made from sheep's milk or a blend of sheep's and goat's milk, matured in brine. It is protected by geographic indication in the European Union; only...

Fontina is a semi-hard cow's milk cheese from the Alpine pastures of Italy's Valle d'Aosta region. It's known for its cream-ivory color, small holes, and nutty flavor.

Gorgonzola is a cow's milk cheese from northern Italy, with blue-green mold veins running through it. The Penicillium mold added to the cheese creates these veins and the cheese's sharp, spicy taste d...

Gouda, named after the Dutch city of Gouda, is a semi-hard cheese produced from cow's milk. Soft and mildly sweet when young, it firms up and turns amber as it ages (6 months–2 years), gaining a nutty...

Grana Padano is a long-aged, grainy, firm cheese made from partially skimmed cow's milk in Italy's Po Valley region. The "grana" (grain) in its name refers to the cheese's characteristic grainy textur...

Graviera is a firm-textured hard cheese, one of Greece's most common cheeses after feta. Depending on the region, it's made from sheep, goat, or cow's milk (often mixed) and matured in large wheels.

Gravyer is the Turkish name for Swiss-origin Gruyère cheese; it is a hard cheese produced from cow's milk and aged for at least a few months. Although it resembles Emmental, it generally has smaller a...

Gruyère is a hard cheese of Swiss origin, made from cow's milk and aged for a long time. Its ivory-yellowish interior may have small holes (eyes) in some varieties, and it has a natural, hard rind.

Gruyère is a hard cheese protected by geographic indication, made from cow's milk in and around the town of Gruyères in Switzerland. Unlike Emmental, it generally has no holes or very few.

Halloumi is a semi-hard cheese of Cypriot origin, traditionally made from a mixture of goat and sheep milk (sometimes with cow's milk added). Its high melting point is its most distinctive feature tha...

Havarti is a semi-soft cow's milk cheese of Danish origin. It has an ivory color, small irregular holes, and a creamy texture.

Jarlsberg is a semi-hard cow's milk cheese of Norwegian origin. Its most notable feature is its large, irregular holes reminiscent of Swiss (Emmental) cheese, along with a mildly sweet-nutty flavor. T...

Kars gruyère is a large-wheel, holey, hard cow's-milk cheese produced in Turkey's Kars region, inspired by the Swiss Gruyère tradition. It became established in the region after gruyère production was...

Kaşar cheese is a yellowish Turkish cheese, generally made from cow's milk, produced using the boil-and-knead (pasta filata) technique. Depending on its ripening time, it is divided into "fresh kaşar"...

Kaskaval (kasseri in Greece, close to the kaşar tradition in Anatolia) is a semi-hard cheese common in the Balkans and Eastern Mediterranean, made from sheep's or sheep-cow mixed milk. Its most distin...

Kefalotyri is a very hard and salty cheese made in Greece and Cyprus from sheep's or sheep-goat mixed milk. Its name is related to the Greek word "kefali" (head/wheel); it's matured in large, yellowis...

Goat cheese (known by its French name chèvre) is a broad cheese family produced from goat milk, soft and creamy when fresh and firming up and becoming more concentrated as it ages. It has a distinctiv...

Kolot cheese is a cheese specific to the Eastern Black Sea region, mostly made from milk that has had most of its fat removed (buttermilk from churning). Despite its low-fat, firm structure, it has a...

Kopanisti is a soft, spreadable cheese made in the Aegean islands and Turkey's Aegean coast (particularly around Bodrum-Datça), sharpened through a long, controlled fermentation. It also has a deep-ro...

Künefe cheese is a fresh cheese produced mainly for künefe and other syrupy cheese pastries, either unsalted or with very little salt. It is generally a fresh string cheese (similar to dil/örme cheese...

Lor peyniri, or curd cheese, is a fresh, grainy cheese obtained by heating the whey left over from cheese-making and collecting the proteins that separate. It follows a production logic similar to Ita...

Manchego is a hard cheese protected by geographic indication, made from the milk of Manchega breed sheep specific to Spain's La Mancha region. Because it is traditionally shaped in wicker molds, it ha...

Manouri is one of Greece's soft, semi-fresh cheeses. It is made by adding milk and cream to the whey left over from making cheeses like feta, which is why it is considered part of the same family as c...

Mascarpone is a fresh cheese from Italy's Lombardy region, obtained by heating cream and curdling it with an acid such as citric acid or vinegar. Technically it uses a rennet-free production method, u...

Mihaliç peyniri is a traditional cheese with a geographical indication registration, generally made from full-fat raw sheep's milk in the Bursa and Balıkesir region. It takes its name from "Mihaliç,"...

Mimolette is a hard cow's milk cheese originating from Northern France (around Lille), instantly recognizable by its bright orange interior and sphere-like shape. It gets its orange color from annatto...

Mizithra is a cheese made in Greece by reheating and curdling the whey left over from cheesemaking (sometimes with milk or cream added). In this respect it's a close relative of Italian ricotta.

Morbier is a semi-soft cow's milk cheese from France's Franche-Comté region. Its most distinctive feature is the thin black line running through the very center of the cheese; this line traditionally...

Mozzarella is a soft, elastic-textured cheese of Italian origin, made using the "pasta filata" technique in which the curd is kneaded and shaped in hot water. Traditionally made from buffalo milk, it...

Munster is a washed-rind soft cow's milk cheese from France's Alsace and Vosges regions. It's known for its orangish-red rind and distinct smell.

Munster is a soft, washed-rind cow's milk cheese from the Vosges mountains between Alsace and Lorraine in France. As it matures, its rind is regularly wiped with brine (sometimes with a regional spiri...

Ossau-Iraty is a hard-to-semi-hard cheese made from sheep's milk in the Basque Country and the Béarn highlands of southwestern France. It takes its name from the region's Ossau valley and Iraty forest...

Otlu peynir is a cheese specific to Van and its surroundings, prepared from sheep's or cow's milk fresh white cheese molds interspersed with local wild herbs such as sirmo, mendi, and sirümsük, and ma...

Paneer is a fresh cheese obtained by boiling milk and curdling it with an acid such as lemon juice or vinegar; it's one of the most basic cheeses of Indian cuisine. When drained and pressed, it takes...

Parmesan (Parmigiano Reggiano) is a hard cheese produced in Italy's Emilia-Romagna region from raw cow's milk and aged for at least 12 months, often much longer. This long aging creates its characteri...

Pecorino, from the Italian word pecora (sheep), is the general name for a family of cheeses made from sheep's milk. It has regional varieties such as Pecorino Romano, Pecorino Sardo, and Pecorino Tosc...

Provola is a cheese specific to Southern Italy, from the same “pasta filata” (dough stretched in hot water) family as mozzarella and caciocavallo. It is shaped into small pears or balls and is a close...

Provolone is an Italian semi-hard cheese made from cow's milk, produced using the stretch-curd (pasta filata) technique. It originates from southern Italy; it has a naturally matured sweet (dolce) typ...

Raclette is a semi-hard cow's milk cheese from the Swiss and French Alps. Its name comes from the French word for "to scrape" (racler), because the cheese is heated and its melted surface is scraped o...

Reblochon is a washed-rind soft cow's milk cheese from the Alpine pastures of France's Savoie region. It's matured in flat cylindrical molds and develops a thin orangish rind.

Ricotta is a classic Italian cheese; its name comes from the Italian meaning "re-cooked", as it is obtained by reheating the whey separated during cheesemaking.

Roquefort is a blue cheese made from sheep's milk and veined with the mold culture Penicillium roqueforti, matured in the natural limestone caves of the village of Roquefort-sur-Soulzon in southern Fr...

Saint-Nectaire is a semi-soft cow's milk cheese from the volcanic highlands of France's Auvergne region. It is aged in flat-round wheels and develops a natural, gray-brown moldy rind.

Scamorza is a semi-soft cow's milk cheese of Southern Italian origin, from the same "pasta filata" (stretched curd) family as mozzarella. Its characteristic pear shape comes from being matured hung by...

Basket cheese is a white cheese obtained by placing a fermented fresh cheese mass into wicker or perforated plastic baskets to shape it and drain off its liquid. During draining, the texture of the ba...

Stilton is a blue-veined, crumbly-textured cow's milk cheese produced in specific regions of England. It's known for its rich, sharp, and slightly spicy taste and is a cheese protected by a geographic...

Stracciatella cheese is a fresh cheese from Southern Italy (especially Puglia); its name means "little shreds/strips." It's made by hand-pulling mozzarella-type fresh cheese curd into thin strands and...

Sür cheese is a cheese made in Eastern Anatolia, especially around Erzurum, Kars and the surrounding area, by pressing fresh cheese tightly into an earthenware jar or tulum casing and maturing it for...

Taleggio is a washed-rind, soft cow's milk cheese from the Lombardy region of Northern Italy. It's aged in square molds and develops an orange-pink rind.

Fresh kashar is a soft kashar cheese made from cow's (sometimes sheep's) milk and aged for a short time. Compared to aged (mature) kashar, it is moister, lighter in color, and milder in taste.

Tomme is a semi-hard cow's milk cheese with a grey-brown natural rind, made mostly in the French Alps (Savoie region). Various “tomme” cheeses are produced with the same name in different regions.

Tulum peyniri is a cheese obtained by salting curd made from sheep, goat, or cow's milk and traditionally aging it in a goatskin casing, or nowadays mostly pressed into cloth/plastic packaging. During...

Van herbed cheese is a salty, aged cheese made in Van and surrounding areas of Eastern Anatolia by adding local wild herbs (such as sirmo/mendo, heliz, siyabo) to the cheese curd. It is usually produc...

Wensleydale is a moist, easily crumbling cow's milk cheese from the Wensleydale valley in England's Yorkshire region. It is known for its pale color and fresh, mildly sweet-sour taste.

Çerkez cheese is a cheese specific to the cuisine of the North Caucasus-origin Circassian community, braided and matured by smoking. It is produced in Turkey especially in regions with a dense Circass...

Çeçil peyniri, or string cheese, is a cheese variety originating from the Caucasus and Eastern Anatolia, shaped by pulling heated cheese dough into thin strands and braiding it by hand. It is also kno...

Çökelek is a fresh Anatolian cheese obtained by heating and curdling the buttermilk left over after butter is separated in a churn, or strained yogurt. In some regions it is also called keş, ekşimik,...

Époisses is a very soft, orange-red “washed rind” cow's milk cheese from France's Burgundy region. As it ripens, the rind is regularly wiped with brine (sometimes with the region's grape marc); this p...

White chocolate is an ivory-colored sweet product made only from cocoa butter, sugar, and milk powder, without cocoa mass (brown cocoa solids). It gets its color and creamy texture from cocoa butter,...

Dark chocolate is a type of chocolate made by combining cocoa mass and cocoa butter obtained from roasted cocoa beans with a low proportion of sugar, without adding milk. The cocoa content generally r...

Gianduja (Italian "gianduia") is a chocolate type that emerged in Turin, Italy, in the early 19th century, when roasted hazelnut paste was mixed into chocolate to overcome a cocoa shortage during Napo...

Cocoa is a dark brown powder obtained by roasting and grinding the beans of the cocoa tree (Theobroma cacao), then largely separating out its fat (cocoa butter). It is sugar-free and has an intense co...

Cacao nibs are small pieces obtained by cracking the fermented and roasted beans of the cacao tree (Theobroma cacao) after the shell is removed. Unsweetened and unprocessed, these pieces are essential...

Cocoa powder is a dark brown powder obtained by finely grinding the solid remains after most of the fat has been pressed out of the cocoa mass (cocoa liquor) made from roasted and ground cocoa beans.

Cocoa butter is a light yellowish vegetable fat, solid at room temperature, extracted by grinding and pressing cocoa beans. It is the fatty portion of cocoa mass (liquor), and the remaining dry portio...

Cocoa bean is the whole grain obtained by fermenting and sun-drying the seeds inside the fruit of the cocoa tree (Theobroma cacao). This process allows the bean to develop its characteristic chocolate...

Couverture chocolate is a chocolate that contains a higher ratio of cocoa butter than standard chocolates, used in professional pastry and chocolate-making. Its name, French for “coating,” comes from...

Praline is a mixture made by grinding roasted hazelnuts, almonds, or pistachios together with caramelized sugar until it reaches a fine paste consistency. It is widely used as a filling ingredient in...

Ruby chocolate is a variety introduced in 2017 and announced as the "4th natural chocolate type" after dark-milk-white chocolate. It's obtained by processing specially selected "ruby cocoa" beans with...

Milk chocolate is a light-brown, sweet type of chocolate made by combining cocoa mass, cocoa butter, sugar, and milk powder (or condensed milk). The milk component gives it a creamy, soft flavor and t...

Chocolate chip is a small drop- or shard-shaped chocolate piece specially produced to be mixed into cookie and cake dough. It can be made from milk, dark, or white chocolate.

Arabica (Coffea arabica) is the main coffee species that makes up the great majority of the world's coffee production. It is generally grown in high-altitude, cool and humid regions; these conditions...

Barley coffee is a caffeine-free hot beverage made by roasting and grinding barley grains. It is a traditional coffee alternative long known in Turkey and in European countries such as Italy (caffè d'...

Dibek coffee is a traditional type of Turkish coffee in which roasted coffee beans (Coffea arabica) are pounded into a very fine powder in stone mortars called "dibek." It takes its name from the ston...

Espresso is a small-volume, intensely aromatic type of coffee prepared by forcing hot water at high pressure through finely ground coffee (mainly Coffea arabica blends) for a short time. It originates...

Ethiopia is considered the region where the coffee plant (Coffea arabica) genetically originated; both wild and cultivated coffee plants are found in the country's high-altitude forested regions.

Filter coffee is a coffee-brewing method prepared by passing hot water through medium-ground coffee, filtered through a paper or metal filter. The coffee bean comes from the roasted seeds of the Coffe...

Instant coffee is a powder- or granule-form coffee product (a mix of Coffea arabica or robusta) obtained by evaporating the water from strongly brewed coffee through spray-drying or freeze-drying.

Chicory coffee is a caffeine-free hot beverage made by roasting and grinding the root of the chicory plant (from the wild lettuce family). It contains no coffee beans; it takes its name only from its...

Decaffeinated coffee (decaf) is produced by removing most of the caffeine (usually around 97%) from raw coffee beans before roasting, using special water-, carbon dioxide-, or solvent-based methods.

Coffee extract is a dark, thick liquid obtained by brewing roasted coffee in water for a long time, straining it, and then concentrating it by boiling or with an alcohol-based solvent. Similar in logi...

Menengiç coffee is a traditional drink made from the roasted and ground small fruits of the terebinth tree (Pistacia terebinthus), a member of the cashew family. Menengiç is also known as wild pistach...

Robusta is one of the two main coffee species grown commercially worldwide (Coffea canephora); the other is arabica. As its name suggests, it is a “robust” plant, resistant to disease and hot climates...

Cold brew coffee is made by steeping coarsely ground coffee (Coffea beans) in room-temperature or cold water for a long time — usually 12–24 hours — instead of hot water. Since no heat is used, a very...

Turkish coffee is a type of coffee prepared by cooking very finely ground coffee beans (Coffea arabica) with water and, if desired, sugar over low heat in a cezve (small pot), poured into the cup unst...

Green coffee is the raw bean extracted from the fruit of the coffee plant (Coffea), dried but not yet roasted. Since it is unroasted, it has a greenish-gray color and a hard structure.

Ayran is a traditional Turkish beverage prepared by thinning yogurt with water and adding salt, then whisking it into a foam. It is thought to originate from Central Asia; in Türkiye it is the classic...

Almond milk (Prunus dulcis) is a pale-colored, mildly nutty plant-based beverage obtained by grinding soaked almonds with water and straining them. It is a dairy-free milk alternative.

Almond yogurt is a plant-based yogurt made by fermenting almond milk with probiotic bacterial cultures. Types without thickeners can have a more fluid texture than dairy yogurt.

Pea milk is a dairy-free beverage made by blending plant protein extracted mainly from yellow peas with water and a small amount of fat. It doesn't carry the taste of green peas; the processed protein...

Evaporated milk is a concentrated milk product obtained by heating fresh milk to remove approximately 60% of its water content, then canning it. Being unsweetened is the most notable feature that dist...

Crème fraîche is a rich and velvety French dairy product made by adding culture (beneficial bacteria) to high-fat cream and letting it lightly mature. Its name means "fresh cream" in French.

Camel milk is the milk of the camel; it is a traditional drink consumed for thousands of years in the desert-steppe cultures of the Middle East, North Africa and Central Asia. It is an important food...

Ice cream is a cold, creamy dessert made by mixing milk, cream, sugar, and various flavors (such as vanilla, cocoa, or fruit) and churning it continuously while freezing. The air incorporated during c...

Dulce de leche (Spanish for "sweet of milk") is a Latin American milk confection made by simmering milk with sugar over low heat for hours, resulting in a dark brown, thick-spreadable consistency. It...

Sour cream is a thickened dairy product obtained by fermenting and souring liquid cream with lactic acid cultures. It's known for its mildly sour taste and creamy texture.

Ekşimik is a traditional Anatolian dairy product made by souring and boiling buttermilk (the milk left after butter is churned out) with its own natural culture. It is especially common in the Eastern...

Donkey milk is the milk of the donkey; a thin, low-fat milk valued throughout history in various cultures. Since only a small amount is obtained from one donkey, it is considered a rare and special pr...

Hazelnut milk is a dairy-free, plant-based drink made by processing and straining ground hazelnuts with water. Thanks to the hazelnut's distinctive taste, it has a pronounced, mildly sweet aroma.

Coconut cream is the thickest, richest top layer of the milk extracted from ripe coconut flesh, or a thick, creamy product made specifically to that profile. It contains no dairy; despite its name, it...

Coconut milk (Cocos nucifera) is a creamy liquid obtained by processing and pressing the white flesh of a ripe coconut with hot water. It should not be confused with the clear "coconut water" inside t...

Coconut yogurt is a plant-based yogurt made by fermenting coconut milk with probiotic bacterial cultures. It goes through a fermentation process similar to that of dairy yogurt.

Kajmak is a Balkan dairy product made by collecting the clotted-cream layer that forms on the surface of boiled milk, salting it, and letting it mature for a while. It is a common breakfast and meze i...

Cashew milk is a dairy-free, plant-based beverage obtained by grinding soaked cashews with water (sometimes straining afterward). Thanks to the cashew's natural fat and starch, it is creamier and smoo...

Kaymak is a dense, layered dairy cream that forms on the surface when buffalo or cow's milk is simmered over low heat for a long time in a wide pan and then left to cool. Kaymak made from buffalo milk...

Kaymaklı yogurt is yogurt made from full-fat (uncreamed) milk in a way that a distinct layer of clotted cream (kaymak) forms on the surface during fermentation. This kaymak forms as the milk's fat ris...

Kefir is a traditional fermented drink made by adding small cultures called kefir grains, containing yeast and beneficial bacteria together, to milk. Its origin traces back to the Caucasus region. The...

Kesmik is a fresh milk curd obtained by straining yogurt or ayran through cheesecloth and separating out its liquid. It is a traditional product prepared with similar methods in different regions of A...

Goat kaymak is a clotted cream made by heating goat's milk, letting it rest, and skimming off the fatty layer that collects on the surface. Goat milk's distinctive, slightly sharp and characterful tas...

Goat milk is milked from goats and is one of the most widely consumed types of milk worldwide after cow's milk. Because its fat globules are smaller than those in cow's milk, it naturally has a more h...

Goat yogurt is a dairy product made by fermenting and thickening goat's milk with yogurt culture. It is usually whiter than cow's milk yogurt and has a distinctive, slightly tangy-salty aroma.

Condensed milk is a thick, very sweet product made by evaporating most of the water from milk and adding sugar. Thanks to the sugar, it has a long shelf life and is sold in cans.

Sheep milk is milked from sheep and has a higher dry matter ratio compared to cow and goat milk. This density increases the yield of the cheeses made from it and gives them a creamier texture.

Sheep's milk yogurt is a dairy product made by fermenting sheep's milk with yogurt culture. Since sheep's milk is rich in fat and dry matter, this yogurt tends to be thick, creamy, and rich-tasting.

Crème fraîche is a rich dairy product obtained by lightly culturing fresh cream. This culturing gives it thickness and a slightly tangy taste.

Cream cheese is a fresh, unripened cheese obtained by fermenting pasteurized cow's milk and cream with cultures and then draining it. It is known for its soft, smooth and spreadable consistency.

Whipped cream is a sweet dairy cream obtained by whipping high-fat liquid cream with sugar (and often vanilla) until it's aerated and fluffy-light. In French it's known as “crème chantilly.”

Kurut is a hard, durable dairy product made by salting strained yogurt or ayran, shaping it into small lumps, and sun-drying it. It's the classic preservation method of Central Asian and Anatolian ari...

Kımız is a traditional drink obtained by fermenting mare's milk with natural bacteria and yeast cultures. It is a thousands-of-years-old traditional beverage of the Central Asian steppe peoples, espec...

Labne is a dense strained yogurt obtained by salting yogurt and straining it for a long time through a fine cheesecloth to remove most of the whey. It is an essential part of the breakfast and meze ta...

Buffalo kaymak is a clotted cream made by heating water buffalo milk — whose fat content is markedly higher than cow's milk — letting it rest, and skimming off the fatty layer that collects on the sur...

Water buffalo milk is milk from the water buffalo (Bubalus bubalis), fattier, denser, and whiter than cow's milk. In Turkish it is also referred to as "camız sütü," and is valued especially in some re...

Water buffalo yogurt is a thick, rich yogurt fermented from water buffalo (Bubalus bubalis) milk, holding a thick layer of kaymak (cream) on top. The high fat and solids content of buffalo milk give t...

Maraş ice cream is a dense ice cream unique to the Kahramanmaraş region, traditionally made with goat's milk, sugar, salep, and mastic gum. It has a much thicker, stretchier, and chewier texture than...

Whey is the yellowish-greenish liquid left over after milk is curdled with rennet or acid and the solid cheese portion (curd) is separated. Part of the milk protein, most of the lactose, and minerals...

Rice milk is a dairy-free, plant-based drink made by processing and straining milled rice with water. Although it looks like cow's milk, it has no relation to milk, which is why in many countries it i...

Quark is a soft, fresh dairy product common in Central and Northern European (especially German-speaking) cuisine, obtained by curdling and straining milk with rennet/culture. It is not matured; it's...

Skyr is a traditional Icelandic dairy product made for centuries. Technically it falls into the fresh cheese category, made by fermenting and straining skimmed milk; but in consistency and how it's ea...

Smetana is a rich dairy product very common in Russian, Ukrainian, and Central European cuisines, made by souring cream with culture (beneficial bacteria). It's a type of sour cream; its fat ratio and...

Soy milk is a dairy-free, plant-based drink made by grinding soaked soybeans, boiling them with water, and straining the mixture. Among plant milks, its protein content is the closest to cow's milk.

Sesame milk is a dairy-free, plant-based beverage obtained by blending roasted or raw sesame seeds (or ready-made tahini) with water. It has a light nutty-toasted taste coming from sesame's intense ar...

Milk is a liquid food that mammals produce to feed their young; it is rich in calcium, protein, and vitamin B12. In gastronomy, "milk" generally refers to cow's milk; goat and sheep milk are used more...

Cream is a dense dairy product with a high fat content, obtained by centrifuging raw milk. Depending on fat content, it is divided into "coffee cream" (light, 10-20%) and "whipping cream" (heavy, 30-4...

Powdered milk is a powdered dairy product obtained by removing the moisture from pasteurized fresh milk through spray drying. It comes in whole, low-fat, or non-fat varieties; the whole-fat type is th...

Strained yogurt is a thick yogurt made by straining out the whey from regular yogurt using a cloth or special strainer. In Turkish it is also known as "torba yoğurdu" (bag yogurt), and internationally...

Tofu is a plant-based food made by curdling soy milk (obtained from soybeans) with a coagulant (usually nigari or calcium sulfate) and pressing it in molds. It has a thousands-of-years-old history in...

Churned buttermilk is the liquid left over after yogurt or clotted cream is churned to obtain butter. Since the butter's fat has been separated out, it's a nearly fat-free, slightly sour dairy product...

Yogurt is a thickened dairy product formed by fermenting milk with live bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. During fermentation, lactose is partially co...

Yuba is a product obtained by lifting off, with a stick, the thin protein-rich film that forms on the surface of soy milk as it is slowly simmered. It has been known in Chinese and Japanese cuisine fo...

Oat cream is a plant-based product made by enriching oat milk with vegetable oil and thickeners to bring it to a dairy-cream-like consistency. It is used in place of cream in vegan and lactose-free ea...

Oat milk (Avena sativa) is a creamy, mildly sweet plant-based beverage obtained by processing oats with water and straining them. It is a dairy-free, increasingly popular milk alternative.

Quail egg (Coturnix coturnix), laid by the quail, is a small egg type about one-fifth the size of a chicken egg, with a speckled brown-gray shell. It has long been a known ingredient in Asian and Medi...

Ostrich egg is the egg of the ostrich (Struthio camelus) and is the largest bird egg in the world; it weighs on average 1.3–1.5 kilograms. One ostrich egg has a volume roughly equivalent to twenty-fou...

Pigeon egg is a noticeably smaller, thin-shelled and whitish egg laid by pigeons compared to chicken eggs. Close in size to quail eggs, it is regarded in some cuisines as a special niche ingredient.

Turkey egg is the egg of the domestic turkey (Meleagris gallopavo). It is larger than chicken egg, with a thicker shell, and usually has a brown-speckled appearance.

Goose egg is the egg of the domestic goose (Anser anser domesticus) and is one of the largest eggs among poultry; a goose egg is roughly the size of two to three chicken eggs.

Partridge egg is the egg of the partridge, a game bird. It is markedly smaller than a chicken egg, and its shell is speckled brown-red on a cream base; in appearance it resembles a quail egg.

The chicken egg (Gallus gallus), laid by the hen, is an animal-based food covered with a hard shell made of calcium carbonate, containing two distinct parts inside: yolk and white. It is the most wide...

Salted egg is a traditional East Asian processed egg made generally from duck eggs (sometimes chicken eggs are also used), by soaking them for weeks in a concentrated brine or a salt-ash-clay mixture.

Egg white is the part surrounding the yolk that is clear and jelly-like when raw and turns white when cooked. It is made up largely of water and protein; it contains no fat or cholesterol.

Egg yolk is the yellow-orange part at the center of the egg, rich in fat and nutrients. Most of the egg's energy and many of its nutritional components are concentrated here; it is far fattier and mor...

Egg powder is a product made by pasteurizing beaten whole egg, or egg white and yolk separately, and then removing moisture via spray-drying to turn it into powder form.

Century egg (Chinese "pidan") is, despite its name, not preserved for hundreds of years but rather generally for a few weeks to a few months, coated in an alkaline mixture of clay, ash, lime, and salt...

Duck egg is the egg of the domestic duck (Anas platyrhynchos domesticus). It is noticeably larger than a chicken egg, with a thicker shell and a bigger, richer yolk.

Ajika is a Georgian/Caucasian paste made by combining red hot pepper, garlic, coriander herb, fenugreek herb, and salt, then fermenting them for a while. It is traditionally prepared by pounding on st...

Fish sauce is a clear brown, liquid seasoning obtained by fermenting small fish (mostly anchovies) with plenty of salt for months to years, then straining the liquid. It is known as "nuoc mam" in Viet...

Belacan (also known as "terasi" in Indonesia) is a Southeast Asian ingredient made by salting and sun-drying small shrimp, then fermenting and pressing them into blocks or tablets. It is common in Mal...

Nutritional yeast is a nutritional supplement ingredient obtained by deactivating Saccharomyces cerevisiae yeast and processing it into flakes or powder. It is also known as "brewer's yeast" in some c...

Boza is a traditional Turkish beverage with a thick consistency and a mildly sour-sweet taste, obtained by fermenting dough made from millet, wheat, or corn flour. Known across a wide geography from t...

Dashi is a stock rich in umami that forms the foundation of Japanese cuisine. Its most classic form is prepared with kombu (dried seaweed) and katsuobushi (fermented, dried, and finely shaved bonito/t...

Doenjang is a dark brown, thick Korean paste made by boiling and mashing soybeans, shaping and drying them into blocks, then fermenting them for a long time in salt water. It is one of the most fundam...

Doubanjiang is a paste specific to China's Sichuan region, made by mixing fermented broad beans with red chili (usually) and salt, then aging the mixture over months to years. Its most famous variety...

Sourdough starter is a living starter culture formed when flour and water are mixed and left to rest, allowing natural microorganisms in the air and flour to multiply. It contains a combination of wil...

Gochujang is a dark red, intense Korean paste made by blending dried red pepper powder (gochugaru), fermented soybean paste, rice, and salt and fermenting the mixture for a long time. It has a thick,...

Hardaliye is a traditional drink specific to the Thrace region, made by fermenting red grape juice (or crushed grapes) with the addition of mustard seed and sour cherry leaf. It gets its name from the...

Hoisin sauce is a dark brown, thick Chinese sauce made from a fermented soybean paste base with added sugar, garlic, vinegar, sesame, and various spices. It's a rich condiment balancing sweet, salty,...

Kefir grains are small, cauliflower-like culture grains in which numerous species of bacteria and yeast live together within a gelatinous polysaccharide structure. They are not the kefir drink itself...

Kimchi is a fermented side dish that is the cornerstone of Korean cuisine, traditionally made by salting napa cabbage (Chinese cabbage) or radish, then rubbing it with a spicy mixture prepared with ga...

Kombucha is a mildly fizzy, sour fermented beverage obtained by fermenting sweetened black or green tea for days with a bacteria-yeast culture called SCOBY (Symbiotic Culture of Bacteria and Yeast). I...

Kvass is a traditional drink from Eastern Europe and Russia, usually made by fermenting toasted rye or dark bread with water, sugar, and yeast. Some regions also make versions from beetroot.

Lahana turşusu is a traditional type of pickle obtained by rubbing finely chopped white cabbage with salt and souring it through natural lactic acid fermentation in the liquid it releases, without add...

Preserved lemon is a North African cuisine ingredient made by packing whole or sliced lemons with plenty of salt into a jar and fermenting them for weeks (sometimes months). It is most commonly used i...

Mirin is a sweet Japanese cooking wine made by fermenting rice, rice mold (koji), and distilled alcohol together. It's not meant to be drunk — it's a culinary ingredient used to add flavor to dishes.

Miso is a thick, salty-umami Japanese paste obtained by mixing boiled soybeans with salt and koji starter (rice or barley fermented with Aspergillus oryzae) and leaving it to ferment for months or eve...

Natto is a traditional Japanese food with a sticky, stringy texture and a sharp smell, obtained by fermenting boiled soybeans with Bacillus subtilis var. natto bacteria for about a day. The brownish b...

Ponzu is a sour-salty, refreshing Japanese sauce made by adding citrus juice (especially yuzu, sudachi, or lemon), dashi (Japanese soup stock), vinegar, and mirin to a soy sauce base. It has a thin, r...

Sake is a clear, slightly sweet Japanese beverage made by fermenting rice through a special mold-yeast process. Besides being consumed as a drink, there are also varieties used in cooking as "cooking...

Pickled cucumber is a type of pickle made by soaking usually small-to-medium sized cucumbers in salt brine for weeks and letting them naturally ferment, or by quickly processing them with a vinegar-ba...

Sauerkraut, German for “sour cabbage”, is a cabbage pickle made by rubbing finely shredded white cabbage with salt and fermenting it in its own juice. It is a classic fermented product of Central and...

Seitan is a plant-based protein source made by kneading wheat flour with water, washing out the starch to separate pure gluten, then boiling and cooking it. Also known as "wheat meat," it has been use...

Black garlic is a darkened and softened product obtained by aging fresh garlic under controlled heat and humidity for weeks. This process is a kind of slow ripening; the cloves gain a dark brown-black...

Soy sauce is a dark-colored, liquid sauce made by long fermentation of soybeans and mostly roasted wheat with salt and special yeast-microorganisms. It is one of the most fundamental condiments of Eas...

Sriracha is a hot sauce made by mashing ripe red peppers and fermenting them for a while, then mixing them with garlic, vinegar, sugar, and salt into a smooth consistency. It takes its name from the T...

Water kefir is a fermented beverage obtained by fermenting sugary water with "water kefir grains" (gelatinous clusters formed by bacteria and yeast cultures) at room temperature for a few days. Since...

Tamari is a dark Japanese-origin soy sauce, traditionally developed from the liquid that accumulates during miso-making. Its difference from classic soy sauce is that it generally contains very little...

Tarhana is a traditional Anatolian product made by kneading flour, yogurt, ripe tomatoes, peppers, and onion-like vegetables with spices, letting it ferment for a few days, and then drying it. Ferment...

Tempeh is a firm, sliceable food of Indonesian origin, obtained by inoculating boiled and partially dehulled soybeans with Rhizopus oligosporus starter and fermenting for 24-48 hours. The white myceli...

Tempoyak is a Malaysian-Indonesian ingredient made by mixing ripe durian flesh with salt and fermenting it for several days to weeks. It is traditionally prepared to use up durian that is abundant in...

Teriyaki sauce is a sweet, dark, glossy sauce from Japanese cuisine, made from a soy sauce base with added sugar (or mirin/sake) and sometimes ginger-garlic. Its name relates to the glossy glaze it gi...

Turşu is a traditional preservation method and meze obtained by souring various vegetables in a brine (salt water) or vinegar mixture. It is one of the most deeply rooted winter preparations of Turkis...

Umeboshi is a traditional Japanese pickle made by fermenting unripe Japanese plums (Prunus mume, ume) in a large amount of salt for weeks and then drying them in the sun. It is usually fermented toget...

Worcestershire sauce, originating from England, is a thin, dark-colored fermented sauce made by mixing and aging vinegar, molasses, sugar, salt, anchovy (small salted fish), onion, garlic, and various...

Oyster sauce is a dark brown, thick Chinese sauce made by boiling and concentrating oysters into a base, then adding sugar, salt, and thickeners. It has a sweet-salty and intense umami flavor.

Şalgam suyu is a fermented beverage with a dark purple-red color, obtained by fermenting for days a dough made from red carrot, black turnip (in some recipes only red carrot), bulgur flour, salt, and...

Akya (Lichia amia) is a large predatory fish known for its long, laterally flattened silvery body and fast swimming; it is known internationally as “leerfish.” It is caught in schools in open waters c...

Alabalık (Oncorhynchus mykiss), or trout, is a freshwater fish from the salmon family, farmed especially in the cold streams and ponds of the Black Sea region and Central Anatolia in Türkiye. Rainbow...

Aterina is a small fish that lives in large schools in coastal waters, with a bright silver stripe along its side. It is often referred to among the public as "silverfish" and is known for its slender...

Bacalhau is a traditional preservation method made by filleting cod and drying it after coating it with a heavy layer of salt. It was developed to transport and store fish for months without spoiling,...

Red mullet (Mullus barbatus) is a small Mediterranean fish with pinkish-red skin, recognized by the two long barbels under its chin. It is also commonly known as "barbunya"; it is usually caught at 10...

Barramundi is a fish species (Lates calcarifer) living in the tropical-subtropical waters of Australia and Southeast Asia. Its name comes from a word in an Australian Aboriginal language meaning "larg...

Hake (Merluccius merluccius), also known in Turkish as "bakalyaro," is a deep-sea fish with a long, slender body. It lives in the deeper waters of the open sea and is a commercially valuable fish.

Sole (Solea solea) is a saltwater fish known for its flat body and both eyes located on the same side of its body. It lives on the seabed on sandy-muddy grounds and is usually sold in fillet form.

John Dory (Zeus faber) is a flat, high-bodied bottom-dwelling fish with an elongated jaw. Its most distinctive feature is the dark round spot surrounded by a halo on each side of its body.

Brown meagre (Sciaena umbra) is a dark brownish-gray, high-bodied rocky-bottom fish; also known as "corb." It lives near rock beds and cave entrances, mostly in dim waters.

Fangri (Pagrus pagrus), from the same family as red porgy and gilt-head bream, is a pinkish-silvery, large, meaty table fish. It lives in rocky and sandy bottoms in open waters.

Monkfish (Lophius piscatorius) is a bottom-dwelling fish with a large, flat head, wide mouth, and a frightening appearance but highly prized flesh. It takes its name from the fishing-rod-like lure on...

Smoked salmon is a ready-to-eat fish product made by first curing salmon fillet with dry or brine salt and then smoking it, usually at low heat (cold smoking). In this method, the fish is not cooked a...

Smoked mackerel is a ready-to-eat fish product made by cleaning and salting mackerel, then generally smoking it using the hot-smoking method. In this process the fish is cooked simultaneously by both...

Rockling (genus Gaidropsarus) is a rocky-bottom fish known for its elongated, soft body and the barbels beneath its chin. It lives hiding in rock crevices and cavities.

Meagre (Argyrosomus regius) is a large-bodied, silvery fish living in the warm waters of the Mediterranean and Atlantic. Specimens exceeding a meter in length are seen.

Sand smelt (Atherina species) is a small, brightly silver-colored coastal fish; it lives in schools and is commonly found along Turkey's coasts. It is recognized by the thin silver stripe running alon...

Anchovy (Engraulis encrasicolus) is a small Black Sea fish from the anchovy family, with a dark bluish-green back and a silvery belly. It is generally caught in the autumn and winter months.

Has kefal is considered the largest, plumpest, and most prized species among mullets. This fish, gray-backed and silvery-sided, lives in coastal waters, estuaries, and areas where salt and fresh water...

Caviar is a gourmet seafood product made from the salted eggs of sturgeon fish species. The name "caviar" traditionally belongs only to sturgeon eggs; other fish eggs are referred to as "roe" or by th...

Combtooth blenny (Parablennius and related genera) is a small fish with a large head and slippery skin that lives in rocky, weedy shallow waters, in crevices among rocks. It's easily recognized by its...

Turbot (Scophthalmus maximus) is a Black Sea fish known for its near-round flat body and the bony bumps on its skin. It lives on the seabed and, with its large size and thick flesh, is considered one...

Two-banded seabream (Diplodus species) is a rocky-bottom fish of the seabream family, silvery-bodied with dark cross bands (stripes). With its white, sweet, and delicious flesh, it is one of the belov...

Katsuobushi is a Japanese-cuisine ingredient made by boiling and smoking a fillet of a tuna-family fish (usually skipjack tuna/bonito), then subjecting it to months of drying-fermenting to turn it int...

Goby (Gobius and related genera) is a small bottom-dwelling fish with a large head that lives in rocky, weedy shallow waters at the seafloor. Its colors can vary depending on its surroundings, and it...

Grey mullet (Mugil cephalus) is a fairly large fish with gray-silvery skin and a cylindrical body. It likes to live in lagoons, estuaries, and lakes where fresh and salt water mix; for this reason it...

Chub mackerel (Scomber japonicus) is a smaller, more economical member of the mackerel family, known for the wavy dark lines on its back. It is caught in abundance along Turkey's coasts, especially in...

Canned tuna is a ready-to-eat product made by cleaning and cutting up tuna, cooking it, and then canning it in an airtight can or jar together with water, oil, or brine.

Bogue (Boops boops) is a small-to-medium coastal fish known for its silvery body with golden-yellow stripes running along it and its disproportionately large eyes. It roams in schools in waters close...

Swordfish (Xiphias gladius) is a large open-sea fish known for its long, flat upper jaw resembling a sword. In Turkey it is especially known in the Marmara and Aegean; its flesh is firm, light pink-be...

Gurnard (Chelidonichthys lucerna and relatives) is a large-headed, cone-bodied rocky-sandy bottom fish, known internationally as "gurnard." Its most distinctive feature is its wide, colorful pectoral...

Lagos is a large, sturdy-bodied fish living in rocky and reef-bottomed waters; it's a member of the grouper family. It's found in the warm waters of the Mediterranean and Aegean and is a slow-growing...

Lahoz (Epinephelus and related genera), belonging to the same group as orfoz, is a large-bodied, meaty rocky bottom fish; it is known internationally as "grouper." It lives near rocky bottoms and cave...

Lakerda is a traditional fish meze made by cutting oily fish—especially large bonito (torik)—into thick slices, draining the blood, then layering with salt and aging for a while. It's one of the class...

Sea bass (Dicentrarchus labrax) is a silvery-gray, delicately-fleshed sea fish from the sea bass family. It is caught in the wild in both the Mediterranean and the Black Sea, and is also widely farmed...

Lipsoz (Scorpaena porcus), from the same family as scorpionfish, is a small-to-medium, dark-colored, spiny rocky bottom fish. It lives hidden in rock crevices and hollows.

Bluefish (Pomatomus saltatrix) is a migratory fish known for its shiny silver-blue skin and sharp teeth. It is caught in large numbers in autumn in the Bosphorus, Marmara, and Aegean, and is one of th...

Mahi-mahi (called "dorado" in Spanish and Italian, also biologically called "dolphinfish" though it has no relation to dolphins), is a fast open-ocean fish (Coryphaena hippurus) living in the world's...

Saddled bream (Oblada melanura) is an agile, silvery-bodied coastal fish from the same family as gilt-head bream and other porgies. Its most distinctive marking is the saddle-shaped dark black spot ri...

Common pandora (Pagellus erythrinus), from the sea bream family, is a pink-silver colored Mediterranean-Aegean fish that lives on rocky and sandy bottoms. With its white, sweet, and delicious flesh, i...

Mezgit (Merlangius merlangus), or whiting, is a small-to-medium-sized, white-fleshed fish from the cod family (gadidae), caught abundantly in the Black Sea and its surroundings in winter.

Shi drum (Umbrina cirrosa) is a fish known for the diagonal golden-brown stripes along its silvery body and the single short barbel on its chin. It lives near sandy and rocky bottoms in waters close t...

Cod (Gadus morhua) is a large-bodied, lean, white-fleshed bottom fish that lives in cold northern oceans. It is recognized by the single barbel under its chin and the light-colored line along its side...

Mırmır (Lithognathus mormyrus), from the red porgy and gilt-head bream family, is a coastal fish known for the distinct vertical grey stripes on its silvery body. It lives in sandy and muddy bottoms i...

Dusky grouper (Epinephelus marginatus) is a large-bodied member of the grouper family living in rocky seabeds and caves. It grows slowly, lives long, and is considered one of the most valuable-expensi...

Palamut (Sarda sarda), or bonito, is a powerful, fast-swimming migratory fish from the scombridae family, related to tuna and mackerel. In Türkiye, it is known especially for its schools passing throu...

Flounder is a flat, oval-bodied fish living on the sea floor; it belongs to the "flatfish" group along with turbot and sole. Both of its eyes are on one side of its body, and to adapt to the bottom, i...

Herring (Clupea harengus) is a small-to-medium-sized, silvery, oily fish that lives in large schools in northern seas. It is one of the world's most heavily fished fish and is generally consumed proce...

Sardalya (Sardina pilchardus), or sardine, is a small, oily fish that lives in schools along the Aegean and Mediterranean coasts. It is recognized by its silvery, thin-scaled body and reaches its most...

Sargoz is a coastal fish from the Diplodus family, silver-colored with fine dark vertical stripes on its body and a distinct mark at the base of its tail. It lives along the rocky shores of the Medite...

Salema porgy (Sarpa salpa) is a coastal fish recognized by the 10-11 golden-yellow stripes running along its flat-oval body. It swims in schools in rocky, grassy shallow waters.

Sarıgöz is a dark silvery-gray fish from the seabream family (Sparidae) that lives on rocky and seagrass sea beds. It's flattish-oval bodied and related to gilt-head bream and two-banded bream; it tak...

Carp (Cyprinus carpio) is a large-scaled freshwater fish from the carp family that lives in lakes and slow-flowing rivers. It is a traditional table fish in Anatolia's lakeside regions (Beyşehir, Eğir...

Common dentex (Dentex dentex), from the sea bream family, is a silvery-bluish rocky-bottom fish with strong jaws and large teeth. With its white, firm, and extremely delicious flesh, it is considered...

Sharpsnout seabream (Diplodus puntazzo) is a silvery-bodied table fish from the seabream family. It gets its name from its snout, which is pointed and elongated unlike its relative the two-banded seab...

Salmon is an oily fish with orange-pink flesh that lives in cold waters. Although it is a species that migrates between rivers and seas in the wild, most of the salmon found in supermarkets today is r...

Zander (Sander lucioperca) is a long-bodied, sharp-toothed predatory freshwater fish that lives in lakes, reservoirs, and large rivers; it is known internationally as "zander." It is found in many lak...

Tarama is made by mashing salted and dried fish roe (traditionally mullet, nowadays mostly cod) together with bread crumb, olive oil, lemon juice, and sometimes onion into a smooth meze. It is a class...

Surmullet (Mullus surmuletus), from the goatfish family, is a delicious bottom fish that is red-pink colored and has two “barbels” under its chin. It is a close relative of red mullet; since it genera...

Tilapia is a freshwater fish species (Oreochromis niloticus and related species) originally from Africa and the Middle East, but now widely farmed around the world. Thanks to its fast growth and low-c...

Shad (genus Alosa) is a silvery, oily fish from the same family as herring and sardine. It spends most of its life at sea and migrates to river mouths and freshwater to spawn.

Tuna is a large and powerful migratory fish from the mackerel family (scombridae) that lives in schools in open seas; several related species are referred to under the name "tuna," primarily bluefin t...

Greater weever (Trachinus draco), also known in Turkish as "çarpan," is a bottom-dwelling fish that lives buried in sandy and muddy seabeds. With its long body and upward-facing mouth and eyes, it hid...

Trança is a large, strong-bodied sea fish from the Dentex family. It stands out with its pinkish-silver color and muscular body, and is considered one of the prized fish of the Mediterranean and Aegea...

Pike (Esox lucius) is a predatory freshwater fish that lives in lakes and slow-moving rivers, with a long, flattened body, a wide mouth, and sharp teeth. It is common in Turkey's lakes and reservoirs.

Uskumru (Scomber scombrus), or mackerel, is an oily migratory fish from the scombridae family with characteristic wavy dark stripes on its back. In Türkiye, it is especially known for its schools pass...

Wels catfish (Silurus glanis) is a large freshwater fish with scaleless, slippery skin, living in lakes and slow-flowing rivers. It is recognized by the long barbels around its mouth; it is common in...

European eel (Anguilla anguilla) is an oily fish known for its long, flat body resembling a snake. It is born at sea (the Sargasso Sea), grows in rivers and lakes, and migrates back to the sea to spaw...

Garfish (Belone belone) is a surface fish with a long, very thin body and beak-like pointed jaws. It is known for its bright silvery-bluish color and lives near the surface in coastal waters.

Çaça is a small, oily blue fish from the herring family that resembles anchovy and lives in schools. It is especially abundant in the Black Sea; its silver body and small size mean it is often confuse...

Çinekop is the smallest size name of the bluefish (Pomatomus saltatrix); in Türkiye, bluefish is referred to by different names according to its size, such as çinekop, sarıkanat, kofana, and lüfer. Çi...

Çipura (Sparus aurata), also known as gilt-head bream, is a white-fleshed fish from the sparidae family, both caught wild and farmed along the Mediterranean and Aegean coasts. It is recognized by its...

Çiroz is a fish product obtained by cleaning and butterflying mackerel that has become lean after spawning season, then traditionally hanging and drying it. During drying, the fish loses its moisture,...

Scorpionfish (Scorpaena species) is a rocky-bottom fish with a large head and spiny dorsal fins. It lives hidden among rocky bottoms; it is known for its reddish-brown color and rough appearance.

Annular seabream (Diplodus annularis) is a small, high-bodied coastal fish from the same family as sea bream and porgy. Its most distinctive marking is the dark ring near the base of its tail.

Horse mackerel (Trachurus mediterraneus) is a schooling fish known for its silvery-blueish skin and a row of hard scutes running along its lateral line. It is caught in abundance almost everywhere alo...

Picarel (Spicara species) is a small, silvery, economical saltwater fish that lives in schools. It is abundant along Turkey's coasts and, thanks to its affordable price, is considered a traditional “e...

Acerola is a small, red fruit resembling a cherry in appearance, native to the Caribbean and Central-South America. It is also known as "Barbados cherry," but it has no botanical relation to true cher...

Ahlat is the Turkish name for Pyrus elaeagrifolia, one of the wild ancestors of the cultivated pear. It is a small, hard wild pear that grows on its own in the rural and mountainous parts of Anatolia.

Raspberry (Rubus idaeus) is a red summer fruit formed by the coming together of small berries, with a hollow, velvety-textured structure. It is related to blackberry, but when picked, the fruit's inne...

Ackee is a tree fruit (Blighia sapida) originating from West Africa but brought to the Caribbean in the 18th century, where it became Jamaica's national fruit. When ripe, its red skin splits open on i...

Golden berry (Physalis peruviana) is a small fruit native to the Andes of South America, from the nightshade family, wrapped in a thin paper-like husk (calyx). It is also known as "Cape gooseberry" or...

Hawthorn is the fruit of shrubs or small trees of the Crataegus genus, belonging to the rose family (Rosaceae). It grows wild in nearly every region of Turkey, especially in rural and mountainous area...

Ambarella (English "June plum" or "golden apple") is an oval-shaped tropical fruit (Spondias dulcis) originating from the South Pacific but now widely cultivated in Southeast Asia, the Caribbean and W...

Amla is the small, light green-yellow fruit of a tree native to India and Southeast Asia. It is also known as "Indian gooseberry," but it is not botanically related to the true gooseberry (Ribes).

Pineapple (Ananas comosus) is a fruit from the Bromeliaceae family, grown in tropical climates, with a hard and scaly skin. It is actually not a single fruit but a composite structure formed by many s...

Pear (Pyrus communis) is a fruit from the rose family, related to apple. It is known for its characteristic shape, thin near the stem and widening toward the base. It has many varieties such as Willia...

Aronia is the small, dark purple-black fruit of a shrub native to eastern North America. In Turkish it is also called "black cranberry," but it is not botanically related to true cranberry.

Avocado (Persea americana), from the laurel family, is a fruit with buttery, fleshy texture. Although it's botanically classified as a fruit, since it's not sweet but has a fatty, neutral character, i...

Quince (Cydonia oblonga) is an autumn fruit related to apples and pears, with yellow skin and firm flesh. Its skin is covered with a thin fuzzy layer, and it gives off an intense, pleasant fragrance w...

Açaí (Euterpe oleracea) is the small, dark purple fruit of the açaí palm, native to the Amazon basin, growing in clusters. Its edible flesh is very thin and surrounds a large seed.

Babaco is the fruit of a plant from the papaya family, native to the Andean valleys of Ecuador. It is thought to be a natural hybrid, and because it does not reproduce by seed in nature, it is entirel...

Bael fruit (Aegle marmelos) is a tree fruit native to India and South Asia with a thick, hard, woody shell; it is also known as “wood apple”. Its round shell, which turns from gray-green to yellow, pr...

Honeydew melon is a melon variety with a smooth, flat rind, cream to light yellow in color, and greenish-white flesh. It is known by the name "honeydew" due to its intense sweetness.

Baobab fruit is the hard-shelled fruit of the iconic, thick-trunked baobab tree of the African savanna. The fruit dries out on its own while still on the tree, forming a dry, tangy powder-pulp inside.

Gooseberry (Ribes uva-crispa), related to the currant, is a green-yellowish, streak-veined, distinctly tart small fruit that grows on a thorny bush. Though it resembles a grape, it is not related to g...

Bergamot (Citrus bergamia) is a citrus fruit known for its light yellow-green color and highly aromatic peel. Its flesh is sour and bitterish, so it's not eaten directly; its real value lies in the in...

Buddha's hand (Citrus medica var. sarcodactylis) is a special variety of citron divided into finger-like protrusions. It is known for its yellow, wrinkled skin and shape resembling a praying hand.

Blackberry (Rubus fruticosus) is a summer fruit made up of small berries clustered together, turning dark purple-black when ripe. It grows on thorny bushes, both wild and cultivated.

Cherry plum (Prunus cerasifera) is the first plum variety to appear at markets in spring. Small, round, firm, and green-skinned, this plum is noticeably sour before it ripens.

Canistel is a tropical fruit (Pouteria campechiana) from the sapote family, native to Mexico and Central America. It gets its English name "egg fruit" from the bright orange-yellow, powdery-dense fles...

Cempedak is a tropical fruit (Artocarpus integer) from Southeast Asia (Malaysia, Indonesia, Brunei), a close relative of jackfruit from the same genus. Compared to jackfruit, it is smaller in size, ha...

Cherimoya (Annona cherimola) is a tropical fruit known for its heart or cone shape and its green, bumpy-scaled skin. It's native to the Andes Mountains and grows in temperate-tropical climates.

Cupuaçu (Theobroma grandiflorum) is a fruit native to the Amazon basin, a close relative of the cocoa tree (Theobroma cacao). It has a brown-velvety, thick and hard shell.

Durian (Durio zibethinus) is a tropical fruit native to Southeast Asia, known for its hard, spiky skin. It is called the "king of fruits" in the region; it is one of the world's most controversial fru...

Mulberry (genus Morus, the most commonly eaten fresh being black mulberry, Morus nigra) is an elongated summer fruit formed by the joining of many small berries, dark purple-black or white in color. I...

Dragon fruit (pitaya, Hylocereus undatus) is the fruit of a cactus species native to Central America. Inside its pink or yellow, scaly-looking skin is a white or red flesh dotted with small black seed...

Breadfruit is the large, round, green-bumpy-skinned fruit of the breadfruit tree that grows in tropical regions. Its inside is whitish-cream and starchy; it gets its name from the bread-like texture a...

Apple (Malus domestica) is a fruit from the rose family, grown in temperate climates, and one of the most consumed fruits in the world. It has hundreds of varieties; some are sour-tart, some are honey...

Applesauce is a fruit purée made by peeling and coring apples, simmering them with a little water until softened, and then mashing them. It can be homemade or sold ready-made in jars/bottles.

Plum (Prunus domestica and related species) is a juicy, sweet-tart summer fruit from the rose family, with yellow, red, purple, or green skin. A stone fruit with a single hard pit, plum is consumed fr...

Feijoa (Acca sellowiana) is an oval-shaped fruit with olive-green skin from the myrtle family, native to South America. Since it is also widely grown in New Zealand, it is also known as "New Zealand g...

Redcurrant (Ribes rubrum) is a summer fruit that grows in small clusters, bright red and semi-translucent berried. Contrary to its name, it is not related to grapevine; the berries are the size of pea...

Genipapo (Portuguese "jenipapo") is the fruit of a tree (Genipa americana) that grows in the tropical regions of Central and South America (especially the Brazilian Amazon). The juice of the unripe fr...

Gilaburu (Viburnum opulus) is the red, cluster-forming fruit of a shrub of the moschatel family. In Turkey it grows mostly in and around Kayseri and is considered one of the region's signature fruits.

Goji berry (Lycium barbarum) is a small, red-orange colored fruit native to Central and East Asia; also known in Turkish as “wolfberry.” It's mostly sold dried, similar to raisins.

Grapefruit (Citrus × paradisi) is a large, round citrus fruit that emerged from a cross between orange and pomelo. Its skin is yellow, sometimes pinkish in certain varieties; the flesh can be white, y...

Guava (Psidium guajava) is the fruit of a tree from the myrtle family, native to tropical America. It is known for its thin skin that turns from green to yellow, its juicy flesh ranging from white to...

Jujube (Ziziphus jujuba), also known as Chinese date, is the fruit of a small tree of the buckthorn family (Rhamnaceae). Originally native to East Asia, it is also grown in some regions of Turkey.

Jabuticaba (Plinia cauliflora) is a Brazilian fruit with a grape-like, purple-black skin. Its most striking feature is that the fruit grows not on branches but directly along the trunk and thick limbs...

Jackfruit (Artocarpus heterophyllus) is a tropical fruit native to South Asia, from the mulberry family, and the largest tree-borne fruit; a single fruit can weigh tens of kilograms. It has a thick, s...

Barberry (Berberis vulgaris) is a small, bright red fruit with a notably tart taste; it's known internationally as “barberry” and in Persian as “zereshk.” It grows in clusters on thorny shrubs.

Prickly pear (Opuntia ficus-indica) is a fruit native to Mexico that grows at the tips of the cactus's fleshy stems (cladodes); it is also known as "Indian fig" or "cactus fig." Natural and garden cul...

Calamansi (Citrus × microcarpa) is a small, thin-skinned citrus fruit about the size of a lime, round and turning from green to orange. It is one of the staple sourness-givers of Southeast Asian cuisi...

Camu camu (Myrciaria dubia) is a small, reddish-purple fruit of a shrub that grows in the wetlands of the Amazon basin. It is known for having one of the highest vitamin C contents of any fruit in the...

Blood orange is an orange variety whose flesh turns dark red-purple. This characteristic color comes from the fruit producing anthocyanin pigment, which is almost never found in other citrus fruits.

Cantaloupe is a melon variety with a netted (or sometimes smooth) rind, a roughly round shape, and orange flesh. It is thought to be named after Italy's Cantalupo region.

Black mulberry (Morus nigra) is the dark purple-black fruit of a tree of the mulberry family. Compared to white mulberry (Morus alba), it is larger, juicier, more intensely sweet and mildly sour.

Star fruit (Averrhoa carambola) is a tropical fruit with a waxy, glossy skin that forms a five-pointed star pattern when sliced crosswise. It originates in Southeast Asia; in Turkey it is mostly found...

Watermelon (Citrullus lanatus) is a fruit from the gourd family, one of the most consumed fruits of the summer months. It is known for its dark green, striped skin and juicy red flesh inside; it has s...

Melon (Cucumis melo) is a fragrant and juicy fruit from the gourd family, harvested in summer months. Its skin can be netted, smooth or ridged; its flesh is found in orange, yellow or greenish colors.

Apricot (Prunus armeniaca) is a stone fruit from the rose family, a summer fruit. It is known for its orange-yellow skin and fleshy, slightly velvety texture. Turkey is one of the world's largest apri...

Carob (Ceratonia siliqua) is the long, straight or slightly curved, dark brown pod-shaped fruit of a Mediterranean-native tree of the legume family. It is also known colloquially as "harnup."

Cherry (Prunus avium) is the bright red-burgundy, juicy, and sweet fruit of a tree from the rose family. A stone (single hard pit) summer fruit, cherry is sweeter than its sour relative, sour cherry,...

Kiwano (Cucumis metuliferus) is an African fruit related to cucumber and melon; it is also known as “horned melon” or “African cucumber.” Once ripe its skin turns bright orange and its surface is cove...

Kiwi (Actinidia deliciosa) is a fruit from the Actinidiaceae family, known for its brown fuzzy skin and vivid green flesh with black seeds inside. Although associated with New Zealand, it is grown in...

Bitter melon (Momordica charantia) is the warty, longitudinally ridged green fruit of a climbing plant from the gourd family. It originates from Asia and Africa; in Turkey it is grown mostly in and ar...

Kumquat (Citrus japonica) is a citrus species native to China with one of the smallest fruits among citrus. In Turkey it is grown mostly in the Finike district of Antalya and is known as "Finike kumqu...

Kuş üzümü is a tiny dried raisin obtained by drying a very small-grained, dark-colored, seedless grape variety (Vitis vinifera, for example the “black corinth” variety). It is much smaller and darker...

Cornelian cherry (Cornus mas) is the fruit of a perennial shrub/small tree of the dogwood family (Cornaceae); it grows wild in the rural and mountainous regions of Anatolia. Lentil-sized, oval and col...

Langsat (Lansium parasiticum) is a small tropical fruit native to Southeast Asia, with a thin yellowish-beige skin; it is mentioned together with its close relative and look-alike, “duku”. It grows on...

Lemon (Citrus × limon) is a citrus fruit with yellow skin and a sharply sour taste. It is thought to originate from India and is now widely grown in Mediterranean climates.

Lychee (Litchi chinensis) is a small, round tropical fruit native to Southern China, with rough red-pink skin. Underneath the skin is a white, translucent, juicy flesh with a large seed in the center.

Longan (Dimocarpus longan) is a small tropical fruit native to Southeast Asia and China, a close relative of lychee and rambutan. It is known for its thin, light brown, smooth skin; the name "dragon e...

Mandarin (Citrus reticulata) is a fruit from the citrus family, smaller than orange with a thinner skin. Since its skin is easily peeled by hand, it is preferred as a practical snack.

Mango (Mangifera indica) is a tropical fruit from the Anacardiaceae family, originating in South Asia. It is known for its skin that turns from green to yellow, orange or red as it ripens, and its jui...

Mangosteen (Garcinia mangostana) is a tropical fruit native to Southeast Asia with a thick, dark purple-brown skin. It is also known as the "queen of fruits." Inside the skin is a white, juicy flesh d...

Marang is a fruit (Artocarpus odoratissimus) from the same genus (Artocarpus) as jackfruit and cempedak, grown in the tropical regions of the Philippines and Borneo. It has a soft, short spiky-hairy o...

Marula (Sclerocarya birrea) is the yellow-skinned fruit of a tree that grows in Southern and Eastern Africa. Once ripe, fruit that falls from the tree is collected; it has white, juicy, tart-sweet fle...

Medjool date is one of the largest and meatiest date varieties. It originates in Morocco and today is grown in many regions, especially in America's Coachella Valley, Israel, and Jordan.

Myrtle berry is the small, round, blue-black fruit of the aromatic shrub species Myrtus communis, of the myrtle family (Myrtaceae). It grows widely in scrubland areas along the Mediterranean and Aegea...

Meyer lemon is a citrus fruit believed to be a natural hybrid between standard lemon and mandarin/orange. It is named after Frank Meyer, the agricultural researcher who brought a sample from China to...

Key lime (Mexican lime), Citrus × aurantiifolia, is a small, round fruit. It is notably smaller and thinner-skinned than the large green lime commonly sold in markets (Persian lime, Citrus × latifolia...

Mombin (species of the genus Spondias) is a fruit resembling a plum, grown in tropical and subtropical regions; it is known in English as “hog plum”. There are varieties and colors such as yellow momb...

Miracle fruit is a small, red-oval berry fruit (Synsepalum dulcificum) originating from West Africa. On its own it has a mild, faintly sweet but not very pronounced taste; its truly interesting proper...

Wax apple (java apple) is a fruit (Syzygium samarangense) widely cultivated in the tropical regions of Southeast Asia. It is recognized by its characteristic bell or inverted-pear shape and its glossy...

Banana (Musa × paradisiaca) is a fruit from the banana family, grown in tropical climates and growing in thick bunches. With its yellow, thick and easily peeled skin, it is one of the most consumed fr...

Medlar (Mespilus germanica) is a small, round winter fruit with brown-bronze skin, related to apples and pears. It is harvested from the tree with a firm, sour texture similar to quince.

Damson plum is a dark purple-navy skinned, firm-fleshed, sweet plum variety (Prunus domestica). The dark color of its skin comes from anthocyanin pigments, also found in fruits like blueberries.

Elderberry (Sambucus nigra) is the small, dark purple-black fruit of the elder tree that ripens in clusters; it's known in English as "elderberry." The same tree's white flowers are also used in the k...

Pomegranate (Punica granatum) is a fruit from the Lythraceae family, with thick skin and hundreds of juicy seeds (arils) inside. The white membranes under the skin divide the arils, forming separate c...

Naranjilla (Solanum quitoense) is a fruit native to the Andes (Ecuador, Colombia) from the same plant family as tomato and potato; it is also known in the region as “lulo.” On the outside it has an or...

Nashi pear (Pyrus pyrifolia) is an apple-like, round-shaped pear variety originating from East Asia; it's also known as "Asian pear" or "sand pear". Its peel is generally golden-brown, with a slightly...

Nectarine is a fuzz-free-skinned variety of peach (Prunus persica). Its skin is smooth and glossy, colored in yellow-red tones; its flesh closely resembles peach, being juicy and sweet.

Noni is the fruit of a tree native to Southeast Asia and the Pacific islands. Its shape is oval-knobby with an irregularly dotted surface; it turns yellow-white as it ripens.

Papaya (Carica papaya) is a tropical fruit native to Central America that grows in a pear shape. When ripe, its skin turns yellow-orange, while the inside is a bright orange-pink color filled with sma...

Finger lime (Citrus australasica) is an Australian citrus fruit known for its thin, elongated body resembling a finger; it is internationally known as "finger lime." Its peel can be in shades of dark...

Pawpaw is a fruit (Asimina triloba) that grows naturally in the forests of the eastern and central United States. It is the only naturally temperate-climate member of the Annonaceae family, which also...

Pepino (Solanum muricatum) is a sweet fruit from the Andes, from the same plant family as tomatoes and potatoes; it is also known as “pepino dulce” (sweet cucumber). Once ripe, distinct purple stripes...

Pomelo (Citrus maxima) is the largest fruit in the citrus family; it is also considered the ancestor of grapefruit. It has a thick, soft skin and generally a light green-yellow exterior.

Orange (Citrus sinensis) is a juicy and aromatic fruit from the citrus family, harvested in winter months. Its skin is thick and porous, while its flesh has a juicy structure that separates into segme...

Rambutan (Nephelium lappaceum) is a tropical fruit native to Southeast Asia, known for the soft, hair-like protrusions covering its red-green skin. The name "rambutan" comes from the Malay word for "h...

Salak (Salacca zalacca) is the fruit of a palm species native to Southeast Asia; its brown, scaly skin resembles snake skin, so it's also known as “snake fruit.” It's pear-sized and drop-shaped.

Santol (Sandoricum koetjape) is a tropical fruit native to Southeast Asia with a yellowish-brown, thick and lightly fuzzy skin. It is apple-sized, round, and its thick skin protects the fruit.

Sapodilla (Manilkara zapota) is a round-oval tropical fruit with a brown, matte skin; it's also known in some countries as "chiku." It's native to Central America and grows in hot climates.

“Sapote” is a common name given to various fruits grown in tropical America, especially Mexico and Central America, known for their soft and creamy flesh. There are different types such as mamey sapot...

Soursop (Annona muricata) is a large fruit native to tropical America with a green, soft-spiny peel; it also appears in Turkish sources as “graviola.” Inside the peel is a white, creamy and fibrous, s...

Sudachi is a golf-ball-sized green citrus fruit native to Japan's Tokushima region. Unlike yuzu, it is always harvested and consumed unripe, while still green.

Tamarillo (Solanum betaceum) is a fruit native to the Andes of South America from the nightshade family, distantly related to the tomato; hence it is also known as "tree tomato." It is oval-shaped and...

Persimmon (kaki, Diospyros kaki) is an autumn fruit native to the Far East with bright orange skin. It resembles a tomato in appearance; it grows in two main groups, firm (Fuyu type) and one that soft...

Bitter orange (Citrus aurantium) is a citrus fruit that resembles an orange but has a very sour and bitter taste; it's also known as "sour orange". It's recognized by its thick, porous, and aromatic p...

Sour cherry (Prunus cerasus) is the tart relative of the sweet cherry, a small, round summer fruit with bright red color. Raw, it has a distinctly sour taste.

Blueberry (Vaccinium corymbosum) is a small, round, blue-purple colored bush fruit. A thin waxy layer covering its skin gives the fruit a slightly matte-shiny appearance.

Plantain is a variety of banana that is larger, starchier, and less sweet than the dessert banana. Although it looks similar to the sweet banana, its flavor and use differ: its raw form is firm and st...

Loquat (Eriobotrya japonica) is a small, pear-shaped fruit with orange-yellow skin, native to the Far East. It grows in clusters, with a few large, shiny seeds inside each fruit.

Green plum is the fruit of the plum tree at its still-unripe stage. Unlike the ripe plum, it has a firm texture with an intensely sour and slightly astringent taste; its pit is also still soft and not...

Yuzu (Citrus junos) is a citrus fruit of East Asian origin, with wrinkled yellow-green skin and an intense aroma somewhere between a mandarin and a grapefruit. It is one of Japanese cuisine's most bel...

Zerdali is the name given to the seed-grown, ungrafted wild form of apricot (Prunus armeniaca). Botanically it is the same species as cultivated apricot; the difference stems from how it is grown.

Passion fruit (Passiflora edulis) is the edible fruit of the passion flower (passiflora) species, native to South America; it is also known as "passion fruit" in English. It has a purple or yellow, ha...

Strawberry (Fragaria × ananassa) is from the rose family, and botanically it is actually a "false fruit"; the red body we see forms from the swelling of the flower receptacle, while the real fruits ar...

Rowanberry is the small, round, orange-red fruit of trees of the Sorbus genus, belonging to the rose family. In Turkey it grows especially in the high, cool regions of the Black Sea and Eastern Anatol...

Grape (Vitis vinifera) is a juicy fruit from the vine family, growing in clusters. It has green, red and black varieties, with or without seeds.

Fig (Ficus carica) is a fruit from the mulberry family, filled inside with countless tiny seeds and honey-sweet in taste. Botanically it is actually an inverted cluster of flowers; the fleshy part we...

Inga fruit is the fruit of a tree (Inga edulis) that grows in the tropical regions of South and Central America. It bears a long, flat pod resembling a legume; the pod can grow from 30 centimeters to...

Russian olive (Elaeagnus angustifolia) is the fruit of a tree of the oleaster family, known for its silvery leaves and thorny branches. It grows widely in Turkey's Central Anatolia, Eastern Anatolia a...

Peach (Prunus persica) is a summer fruit from the rose family, known for its fuzzy skin and juicy flesh. Alongside the classic fuzzy-skinned peach, its smooth-skinned relative nectarine is also closel...

Sugar apple (also known as "custard apple"), is a tropical fruit with a green, scaly skin and a roundish shape (Annona squamosa). It is a close relative of cherimoya and soursop (guanabana), coming fr...

Amaranth seed is the tiny, round, cream-yellowish seed of the amaranth (Amaranthus) plant. Botanically it is not a grain but a "pseudocereal" like quinoa; however, it is used in the kitchen like a gra...

Amaranth (genus Amaranthus) is botanically not a member of the cereal family but a plant of the "pseudocereal" class; it is classified alongside quinoa. It has been grown in Central and South America...

Arrowroot starch is a pure, white and tasteless starch extracted from the root-tuber of arrowroot (Maranta arundinacea), a tropical plant. Its name comes from a word meaning “arrow root” and it has be...

Barley (Hordeum vulgare) is one of the world's oldest cultivated grains and has been used throughout history in human nutrition, animal feed, and beer production. Its most commonly sold form is “pearl...

Barley grits is a product obtained by coarsely grinding or crushing barley grain that has had most of its hull removed. Since it is broken into smaller pieces than the whole grain, it softens into a p...

Barley flour is a flour made by grinding barley (Hordeum vulgare), an ancient cereal grain. It's somewhat darker, more fibrous and mildly sweet compared to wheat flour; it comes in whole (bran-contain...

Almond flour is obtained by finely grinding blanched (peeled) almonds; the coarser type ground with the skin on is called "almond meal" or "almond flour (with skin)". It has a slightly sweet, intensel...

Bulgur is a staple grain product of Anatolian and Middle Eastern cuisines for thousands of years, obtained by boiling wheat grains, drying them, and then partially removing the bran and cracking them....

Wheat bran (Triticum aestivum) is the fibrous outer layer separated from the wheat kernel during milling into flour. Being the outermost part of the kernel, it is dense in both fiber and minerals.

Wheat flour (Triticum aestivum) is the basic raw material of baking, obtained by grinding the wheat kernel. When the bran and germ are separated and only the starchy endosperm is ground, white (refine...

Glass noodles (cellophane noodles) are thin Asian noodles made mostly from mung bean starch, sometimes from potato or sweet potato starch. When dry they are whitish and firm; once cooked they become t...

Millet (Panicum miliaceum) is an ancient grain domesticated thousands of years ago on the Central Asian steppes, known for its small, round grains. Brought to Anatolia along with the migration of the...

Millet flour is a flour obtained by grinding the grains of millet (Panicum miliaceum), one of the ancient grains of Central Asia and Anatolia. Its color is light yellowish-cream, and its taste is slig...

Brown rice (Oryza sativa) is a type of rice in which only the outermost husk of the grain is removed while the bran and germ layers are preserved. In white rice, this bran layer is also removed; keepi...

Freekeh is a traditional grain obtained by harvesting durum wheat while it is still green, not fully ripened, and roasting it over fire in bundles. During the roasting process only the straw and hull...

Fonio (Digitaria exilis) is one of the world's smallest-grained cereals, cultivated in West Africa for thousands of years. Because it can grow even in dry and harsh conditions, it is one of the region...

Freekeh is a wheat product harvested while the grains are still green, before full ripening, then roasted over fire and rubbed clean afterward. It is one of the traditional grains of Middle Eastern an...

Breadcrumbs is a coating ingredient obtained by finely grinding dried bread; it takes its name from "galeta", a hard and dry type of biscuit. It is usually made from wheat bread.

Gnocchi are small, soft dough dumplings from Italian cuisine. The most common variety, potato gnocchi, is made from boiled and mashed potato, flour, and usually egg; there are also varieties made with...

Göce is a coarsely cracked, hulled grain obtained by pounding and cleaning the outer bran of wheat (or barley in some regions) in a stone mortar or a machine. Depending on the region, it is also known...

Coconut flour is obtained by drying and grinding the pulp left after the oil (coconut oil) is extracted from coconut meat. It has a slightly sweet aroma characteristic of coconut.

Kamut, also known as “khorasan wheat” (Triticum turgidum ssp. turanicum), is an ancient wheat variety; “Kamut” is actually the trademark name for this wheat. Its most distinctive feature is that its g...

Kamut wheat (Triticum turgidum subsp. turanicum) is an ancient wheat variety known for its long, large kernels that can be twice the size of regular bread wheat; it is also known as "khorasan wheat."...

Buckwheat (Fagopyrum esculentum), despite having “wheat” in its name, is not related to grasses; it is a pseudo-grain (a seed that is not a true grain but is used like one) obtained from the triangula...

Buckwheat flour is a flour made by grinding the triangular seeds of the buckwheat plant, which, despite having “wheat” in its name, is not related to wheat. Buckwheat is botanically not a cereal grain...

Kavut is a traditional light brown, nutty-smelling flour made by first roasting and then grinding grains such as wheat, barley, or corn. It used to be made in many regions of Anatolia as a winter food...

Emmer wheat (Triticum dicoccum), known in Turkish as "kavılca buğdayı," represents the stage after einkorn in the domestication history of wheat, an ancient wheat with two-row spikes. It is also calle...

Chestnut flour is obtained by grinding dried chestnuts (Castanea sativa). Since the chestnut is botanically a nut/fruit rather than a grain, this flour is naturally gluten-free.

Quinoa flour is a flour made by grinding the seeds of quinoa, a “pseudo-cereal” native to the Andes. Since quinoa is botanically not a cereal grain, its flour is naturally gluten-free.

Couscous is a North African product obtained by kneading durum wheat semolina with water and rolling it into tiny grains. It is the staple grain of Maghreb cuisine (Morocco, Algeria, Tunisia); it is s...

"Red wheat" is a general name given to hard bread-wheat varieties (Triticum aestivum) that appear reddish-brown due to pigments in the kernel coat. This hardness and dark color are generally associate...

Malt is a processed grain product obtained by soaking a grain — usually barley — in water, letting it germinate, and then drying and roasting it. During germination, the enzymes inside the grain (alph...

Masa harina is a special Mexican corn flour obtained by cooking and soaking corn kernels in water containing slaked lime (calcium hydroxide) — a process called nixtamalization — then washing, grinding...

Corn (Zea mays) is a plant known for its large yellow kernels, eaten both as a grain and as a vegetable. It appears on tables in summer as fresh corn on the cob; its dried kernels are used as a raw ma...

Corn flakes are a breakfast cereal made by cooking and sweetening corn, then flattening it into thin flakes and toasting them until crisp. They consist of thin, golden, crisp flakes.

Cornstarch is a fine, white, odorless powder obtained by processing the pure starch portion of the corn kernel, stripped of protein and fiber. Unlike corn flour, it is protein-free and fiber-free; it...

Corn flour (Zea mays) is obtained by grinding dried corn kernels; it can be produced from yellow, white, and blue corn varieties. In Turkish cuisine it is the basic ingredient of corn bread and kuymak...

Chickpea flour (Cicer arietinum) is obtained by grinding dried chickpeas; it is known as "besan" in Indian cuisine and "farina di ceci" in Italian cuisine. It has a darker yellow color and earthier ta...

Orzo is a small, oval pasta that resembles a rice grain or a large barley grain. Although its name means "barley" in Italian, it is not a grain but a pasta made from wheat semolina. In Greek cuisine i...

Panko is a coarse, flaky breadcrumb unique to Japanese cuisine, made by a special method from crustless (white interior) bread. Unlike the fine-powder structure of classic breadcrumbs, panko consists...

Potato starch is a fine, white, odorless powder obtained by washing and breaking down potatoes (Solanum tuberosum) and separating the starch granules from the water and drying them.

Rice paper is a firm-brittle, semi-translucent round sheet made by kneading rice flour and tapioca starch into a dough with water, spreading it very thin, and drying it. It is the staple wrapping ingr...

Rice bran (Oryza sativa) is the fibrous, oily outer layer separated when brown rice is converted (polished) into white rice. Since it is the outermost part of the grain, it is dense in both fiber and...

Rice flour is obtained by finely grinding hulled rice grains; the type made from white rice is the most common, and there is also a brown type made from bran rice. It has a slightly sweet and neutral...

Polenta is a Northern Italian classic made by cooking coarse or medium-ground corn grits in water, milk, or stock while stirring constantly. It has a creamy porridge-like consistency while hot.

Puffed (popped) quinoa is a product obtained by rapidly heating the grains of quinoa, the ancient pseudocereal of the Andes, under high heat and pressure so they pop; just as corn turns into popcorn,...

Ramen is the name of both a Japanese soup dish and the noodle used in that dish. Ramen noodles are made from a mixture of wheat flour, water, salt, and an alkaline water called "kansui." Kansui gives...

Sago starch is a pure starch extracted from the pith (core tissue) of the trunk of the sago palm, grown in tropical regions. It has been a traditional staple food in some regions of Southeast Asia and...

Shirataki is a translucent, jelly-like Japanese noodle made by gelling glucomannan, a soluble fiber obtained from the tuberous root of the konjac (konnyaku) plant, with water and forming it into noodl...

Einkorn wheat (Triticum monococcum), known in Turkish as "siyez buğdayı," is one of the very first wheat species domesticated by humanity; genetic studies trace its origin to the foothills of Karacada...

Soba is a Japanese noodle made by kneading buckwheat flour (usually blended with some wheat flour) with water and cutting it into thin noodles. It is recognized by its grayish-brown color from buckwhe...

Somen is a Japanese noodle made from wheat flour, water, and salt, thread-like in thinness and white in color. It is produced by stretching the dough into very thin strands with the help of a little o...

Sorghum (Sorghum bicolor) is a grain of African origin and the world's fifth most-produced cereal after wheat, rice, corn, and barley. Being a plant remarkably well-adapted to hot and arid climates, i...

Whole wheat flour is obtained by grinding the entire bran, germ, and endosperm layers of the wheat kernel; for this reason it is darker in color, coarser in texture, and has a more intense taste than...

Tapioca is a pure starch extracted from the root of the cassava plant. The starch extracted from the root is processed into small pearls (beads), flakes, or flour; its most familiar form is the round...

Teff (Eragrostis tef) is the smallest-grained cereal known in the world; a teff grain is about one hundredth the size of a wheat grain. It is an ancient grain of Ethiopia and Eritrea going back thousa...

Teff flour is a flour made by milling teff (Eragrostis tef), a grain native to Ethiopia and Eritrea and one of the smallest grains in the world. Because the grains are so tiny, they are usually milled...

Triticale (Triticosecale) is a cereal developed by crossing wheat and rye. Its name comes from combining the Latin names of the two plants (Triticum and Secale), and it has been bred and popularised s...

Udon is a thick, white, and flexible Japanese noodle made from wheat flour, water, and salt. Being thicker and fuller than other Japanese noodles gives it a distinctive soft yet chewy ("al dente"-like...

Wild rice (genus Zizania), despite its name, is not related to actual rice (genus Oryza) and is a grain obtained from wetland grasses growing along the lakes and rivers of North America. It is a tradi...

Yarma is a grain product obtained by cracking (splitting) wheat grains into large pieces. Compared to bulgur, it is coarser, less processed, and generally firmer; it comes in different textures and na...

Oats (Avena sativa) are a grain plant grown in cold climates, known for their fibrous structure. In Turkey they are most commonly found rolled (rolled oats) or finely ground (oat flour); the raw grain...

Rolled oats is a grain product obtained by hulling the oat grain (Avena sativa), briefly steaming it to soften it, and then flattening it between rollers. This process both shortens the cooking time a...

Oat bran (Avena sativa) is a finely ground product obtained from the outer layers of the oat kernel. Most of oats' soluble fiber, beta-glucan, is found in this outer layer.

Oat flour is obtained by grinding oat grains (Avena sativa); there are partially bran-containing and whole-bran types. It has a slightly sweet, soft aroma.

Rye (Secale cereale) is a hardy grain plant that can grow even in cold and poor soils. It has been used as a bread grain in Northern and Eastern European cuisines for centuries; it has a dark-colored,...

Rye bran (Secale cereale) is the fibrous outer husk layer separated from the rye grain when it is milled into flour. Being the outermost part of the grain, it is dense in both fiber and minerals.

Rye flour is obtained by grinding the rye grain (Secale cereale); there are light, medium, and dark rye flour types that vary according to bran ratio. It has a dark, slightly sour, earthy aroma.

Pearl barley is a round, glossy whitish grain product obtained by abrading and polishing the hard outer bran of the barley grain (Hordeum vulgare). It gets its name from its pearl-like glossy appearan...

Semolina is a coarsely ground product, not as fine as flour, obtained by coarsely grinding hard (durum) wheat (Triticum durum). Its yellowish color and high protein ratio distinguish it from classic w...

Sage (Salvia officinalis) is a perennial herb from the mint family known for its grey-green leaves with a velvety texture. It has a sharp, faintly camphor-like, somewhat bitter aroma.

Rosemary (Salvia rosmarinus, formerly known as Rosmarinus officinalis) is a perennial shrub from the mint family with needle-shaped, dark green leaves and woody stems. It has a piney, resinous, and fa...

Yarrow (Achillea millefolium) is a perennial wild plant from the daisy family, common in the Northern Hemisphere. It is known for its fine, feather-like hairy leaves and small white or pinkish flowers...

Curry leaf (Murraya koenigii) is the bright green, small, intensely aromatic leaf of a tree native to South India and Sri Lanka. Despite its name, it has no direct connection to curry powder; it is a...

Dill (Anethum graveolens) is a green from the parsley family with fine, feathery leaves. It has a distinctive aroma carrying faint anise and lemon notes. In Turkey it is used especially often in olive...

Epazote is a pungent, distinctively aromatic culinary herb native to Central America and Mexico. It has long, toothed green leaves; its smell is strong, and some describe it as somewhere between gasol...

Basil (Ocimum basilicum) is an aromatic plant from the mint family, originating in South Asia. It is a broad-green-leafed type known in Italian cuisine as "basilico," with a sweet, slightly clove-like...

Chervil (Anthriscus cerefolium) is a French culinary herb that visually resembles parsley but has finer, lacy leaves and a lighter, faintly anise-like aroma.

Chives (Allium schoenoprasum) is an herb from the lily family with thin, hollow, long green stalks. Although related to onion and garlic, it carries a much milder, more delicate aroma.

Borage (Borago officinalis) is an annual herb known for its rough-hairy leaves and star-shaped, bright blue flowers; in some regions it's also called "cow's tongue herb." Its leaf and flower carry a f...

Kaffir lime (Citrus hystrix) is a bumpy-skinned citrus fruit native to Southeast Asia. In the kitchen its most valuable part is its double-lobed leaves (looking as if two leaves were joined end to end...

The kaffir lime leaf (Citrus hystrix), also known as makrut lime leaf, is the characteristic figure-eight-shaped, dark green and highly aromatic leaf of a citrus species.

Thyme is a culinary herb from the mint family with a strong, warm-spicy aroma. In Turkish, the name "kekik" is used broadly to cover a few botanically related species (the marjoram/Origanum group and...

Celery leaf is the thin-stemmed, dark green leaves of the celery plant (Apium graveolens). Unlike the vegetable forms such as celeriac and stalk celery, it is grown and sold as a bunched herb, just li...

Chervil is a French cuisine herb from the parsley family (Anthriscus cerefolium), with fine, lacy leaves resembling parsley but distinguished by a mild anise-sweet aroma. It originates from Europe and...

Sorrel (Rumex acetosa), also known in Turkish as "kuzukulağı" or "ekşi kulak otu," is a wild green with arrow-shaped leaves. Belonging to the dock family, the plant leaves a distinct lemony sourness w...

Lavender (Lavandula angustifolia) is an aromatic shrub known for its small purple flower spikes. It has a strong, floral, faintly woody scent; in Turkey it is grown most extensively around Isparta and...

Lemongrass is a long, sturdy-stalked aromatic herb (Cymbopogon) native to Southeast Asia. It gets its name from its refreshing, citrus-like scent reminiscent of lemon; this scent is concentrated in th...

Lemon balm (Melissa officinalis) is a perennial plant from the mint family, native to the Mediterranean. It is also known in Turkish as "oğulotu" or simply "melisa"; its soft, serrated green leaves re...

Lemongrass (Cymbopogon citratus) is a tropical plant known for its long, firm, fibrous stalks and strong lemon aroma. It is one of the fundamental flavorings of Southeast Asian cuisines (Thai, Vietnam...

Parsley (Petroselinum crispum) is a biennial plant from the parsley family, originating in the Mediterranean. It has two main varieties: flat-leaf (Italian) and curly-leaf; the flat-leaf type is gener...

Angelica is a plant (Angelica archangelica) that grows in the cold-humid regions of Northern Europe and Scandinavia, known for its large, hollow stalks. It has been used in both cooking and traditiona...

Marjoram (Origanum majorana) is a delicate herb from the mint family with small oval leaves. Although closely related to oregano (Origanum vulgare), it has a sweeter, softer, and less sharp aroma.

Pineapple sage is a sage species native to Mexico and Central America (Salvia elegans). Unlike ordinary sage, when its leaves are rubbed they release a sweet and distinctly pineapple-like scent instea...

Purple basil (Ocimum basilicum var. purpurascens) is a basil variety of the same species as green basil, known through cultivars such as "Dark Opal" and "Purple Ruffles." The dark purple-violet color...

Moringa leaf comes from the small, dark green leaves of a fast-growing tree native to South Asia (Moringa oleifera). Due to its drought tolerance and dense nutrient content, it is called the "miracle...

Elderflower is the wide clusters of small white-cream colored flowers that bloom on the elder tree/shrub (Sambucus nigra) in late spring. It grows naturally in many regions of Europe and Anatolia.

Mint (Mentha spicata) is a perennial green from the mint family known for its sharp, mentholated scent. It's important to distinguish the type most used in Turkish cuisine, spearmint, from the sharper...

Pandan leaf (Pandanus amaryllifolius) is a tropical plant known for its long, narrow, dark green, blade-shaped leaves. It is an aroma-giver frequently used in Southeast Asian cuisine for its sweetish,...

Arugula (Eruca sativa) is a green from the brassica family with thin, jagged leaves. It has a distinctive taste carrying sharp, mustardy, and peppery notes; young leaves are milder, while mature leave...

Sassafras leaf is the leaf of the sassafras tree (Sassafras albidum), native to the eastern regions of North America. When dried and ground into a fine powder, it is called "filé powder"; this name co...

Savory (Satureja hortensis and its relatives) is a culinary herb with a sharp, peppery aroma reminiscent of thyme and marjoram; in some regions it's also called "thyme herb" or "geven." It's known for...

Rue is a plant (Ruta graveolens) native to the Mediterranean region, with fine blue-green leaves, known since antiquity. This herb, widely used in ancient Roman and Greek cuisine, has lost its place i...

Shiso (Perilla frutescens) is a Japanese-Asian herb from the same family as mint, known for its serrated, near heart-shaped leaves. It has green (aojiso) and purple-red (akajiso) varieties.

Tarragon (Artemisia dracunculus) is a plant from the wormwood family with slender, elongated leaves and a sharp, slightly anise-like aroma. In Turkey it is most identified with the Black Sea region, e...

Fresh bay leaf is the not-yet-dried leaf, freshly picked from the branch, of the Mediterranean-native evergreen bay laurel tree (Laurus nobilis). It has a sharper and shorter-lived aroma than dried ba...

Thyme (Thymus vulgaris) is a perennial herb from the mint family with small oval leaves and woody stems. It's one of the staple herbs of Mediterranean cuisine, with an intense aroma that's faintly pep...

Fresh coriander (Coriandrum sativum), also known as cilantro, is a green from the parsley family with finely cut leaves. The plant's seeds form the different spice known as coriander seed, while "fres...

Fresh fennel fronds refer to the thin, feathery green leaves and stems of the fennel plant (Foeniculum vulgare). This is a different product from the white bulb (fennel bulb) covered in a separate ent...

Scallion (Allium fistulosum) is a vegetable-green from the lily family known for its thin white stalk and hollow green leaves. It has a much milder, fresher, less sharp taste than mature dry onion.

Cress (Lepidium sativum) is a sprout green from the brassica family with a thin stem and small leaves. It has a sharp, faintly bitter, peppery taste; it belongs to the same family as arugula and musta...

Vietnamese coriander (Vietnamese "rau răm", also called "Vietnamese coriander" or "laksa leaf" in English), despite its name, is botanically unrelated to ordinary coriander and belongs to the knotweed...

Hyssop (Hyssopus officinalis) is a strongly scented Mediterranean herb from the mint family, with long, narrow leaves and blue-purple flowers. It is a traditional plant used throughout history both in...

Aduki bean (Vigna angularis), native to East Asia, is a legume known for its small, dark red beans. It has been used for centuries in Japanese, Chinese, and Korean cuisines, both in savory dishes and...

Fava beans (Vicia faba) are one of the world's oldest cultivated legumes, known for their large, flat seeds. In Turkey, in their fresh form they are considered a herald of spring; once matured and dri...

Cranberry bean (Phaseolus vulgaris), from the legume family, is a bean variety known for its red-and-white speckled shell. It's eaten both fresh and dried; its speckled pattern becomes more pronounced...

Beluga lentil (Lens culinaris) is a small, round lentil variety with a glossy black hull. Its name comes from its resemblance to beluga caviar's black eggs. Originally grown in Canada as animal feed,...

Boncuk bean (Phaseolus vulgaris) is a native dried bean variety named after its small, round, bead-like bean structure. It is one of the many dried bean varieties grown in different regions of Turkey;...

Borlotti is a widely grown dried bean variety in Italy, covered with reddish speckles on a cream-colored background (Phaseolus vulgaris). It is also known in English as the "cranberry bean."

Black-eyed pea (Vigna unguiculata) is a legume known for its seeds lined up inside long, thin pods. In Turkey it is consumed both fresh (as a green pod, like a vegetable) and dried (like a legume); it...

Cannellini is a medium-to-large, kidney-shaped white dried bean variety common in Italy, especially in Tuscan cuisine (Phaseolus vulgaris). Since its skin is thin, its cooking time is shorter than som...

Chana dal is a legume obtained by husking and splitting a small-seeded chickpea variety (Cicer arietinum, "desi" chickpea); it's also known in Turkish as "Bengal gram" or "split chickpea." It consists...

Edamame is the fresh form of soybean (Glycine max) harvested while still green, before full ripening. It is known as a classic snack of Japanese cuisine; it is boiled in the pod and salted, and the be...

Fava is the peeled, outer-shell-removed inner part of dried broad beans (Vicia faba); it's also the name of the classic cold meze made by boiling and mashing these beans. It's a deep-rooted legume and...

Flageolet bean (Phaseolus vulgaris) is a slender French dry bean harvested and dried before full ripeness, while the seeds are still pale green; it is known as "flageolet." Early harvesting gives it a...

Guar bean (Cyamopsis tetragonoloba) is a legume grown in hot, arid climates that produces thin, flat pods in clusters; it's known in English as "cluster bean" and in Indian cuisine as "gavar." It stan...

Horoz bean (Phaseolus vulgaris) is a native dried bean variety known for the reddish-brown speckles on its large, flat beans. It is thought to be named after this speckled pattern's resemblance to the...

Kabuli chickpea is a large-grained, light cream-beige colored, thin-skinned type of chickpea (Cicer arietinum). It is the most commonly sold table chickpea type in the world and in Turkey; it differs...

Black chickpea is a shelled variety of chickpea (Cicer arietinum) that's smaller-grained and dark brown-to-black in color compared to the ordinary light-colored chickpea. It's a traditional and nouris...

Quinoa (Chenopodium quinoa) is a seed native to the Andes Mountains. Though popularly referred to as a grain, botanically it doesn't come from the grass family but from a plant related to spinach; tha...

Dried peas (Pisum sativum) are a legume obtained by letting fresh pea seeds mature and dry. They come in two main colors, yellow and green, and are sold whole or split.

Dried beans (Phaseolus vulgaris) are the seeds of a legume that, unlike the fresh form, are left to ripen and dry before being harvested. In Turkey, mostly white, large-grained varieties (e.g. horoz,...

Red kidney bean (Phaseolus vulgaris) is a dark red-skinned, kidney-shaped dried bean variety; it's known internationally as “red kidney bean.” It's related to pinto beans and other dried beans.

Red lentil (Lens culinaris), from the legume family, is an orange-red pulse sold hulled and split in two. Once cooked, its color turns pale yellow.

Lima bean (Phaseolus lunatus) is a dried bean variety named after Lima, the capital of Peru, known for its large, flat, kidney-shaped beans. In English it is also called "butter bean" due to its cream...

Lupini bean (Lupinus species) is a flat, shiny yellow-grained legume; it's known internationally as “lupini.” It's a traditional meze ingredient also called by names like “termiye” around the Mediterr...

Masoor dal is the husked, split, orange-salmon-colored form of red lentil (Lens culinaris). It's essentially the same legume as the red lentil used in Turkish cuisine; the name "dal" comes from South...

Mung bean (Vigna radiata) is a legume known for its small, round, glossy green grains. Although common in Far Eastern and Indian cuisines, it is also traditionally grown and consumed in Turkey, especi...

Moong dal is the hulled and split form of the green mung bean (Vigna radiata). In Indian cuisine, "dal" generally refers to hulled, split legumes; moong dal is among the most common and quickest-cooki...

Chickpea (Cicer arietinum), from the legume family, is a bean with a beige-yellowish color and a slightly nutty taste. It's one of humanity's oldest cultivated crops and is a staple ingredient across...

Pinto bean (Phaseolus vulgaris) is a dried bean variety whose name comes from the Spanish word "pinto," meaning "painted, speckled." Its raw beans are covered with brown speckles on a cream-colored ba...

Puy lentil is a geographic-indication (AOC) protected green lentil variety (Lens culinaris) grown in volcanic-origin soils in the Le Puy-en-Velay region of France. It has smaller grains than other gre...

Split red lentils (Lens culinaris) are red lentils with their skin removed and split in two; in Turkey they are colloquially also called "kırmızı mercimek" (red lentils), and since the skin is removed...

Black beans (Phaseolus vulgaris) are a variety of dried bean distinguished by their dark, glossy skin. Native to Central and South America, they are an essential ingredient in Mexican and Caribbean cu...

Soybean (Glycine max) is the seed of a legume plant native to East Asia, harvested after ripening and drying. It is one of the highest-protein foods among plant-based sources; it is therefore also cal...

Termiye is the form of the flat, round yellow seed of the bitter lupin plant (Lupinus albus) that is consumed in a salty brine after its bitterness has been removed through a long process. It's a popu...

Toor dal (Cajanus cajan) is a yellow, split pigeon pea; it is known in English as "pigeon pea." It is one of the most widely used legumes in Indian cuisine.

Urad dal (Vigna mungo) is one of the staple legumes of Indian cuisine; it's also known in Turkish as "black gram." The word "dal" in Indian cuisine describes both the split legume and the dish made fr...

Urad bean (Vigna mungo) is a small legume with a black skin and a cream-white interior; it's known in Indian cuisine as "urad dal." It's related to mung beans but is darker and starchier.

Green lentils (Lens culinaris) are a variety of lentil dried without having their skin removed. Unlike red lentils, they do not fall apart once boiled and keep a faintly firm texture; for this reason...

Bush bean (Phaseolus vulgaris) is a dried bean variety named after the plant's growth habit; unlike climbing varieties that need a pole, it grows in a low, self-supporting "bush" form. Because this tr...

Horse meat (Equus caballus) is the dark red, firm, lean meat of the horse. It has a mildly sweet taste and is traditionally consumed in certain cuisines, especially in some Central Asian, European, an...

Biftek is a slice of red meat taken from the beef's leg or back region, generally with most of the fat trimmed off, suitable for quick, high-heat cooking.

Bison meat (Bison bison) is the meat of the North American bison (popularly called "buffalo"). Its dark red color and taste resemble beef; its most notable difference is that it's often leaner and sli...

Bresaola is an Italian charcuterie product made by salting and seasoning the lean leg cut of beef (usually the topside) and air-drying it for a few months. It is identified with the Valtellina region...

Quail meat is the fine, delicate meat of the quail (Coturnix coturnix), a small poultry/game bird. It is smaller, darker-colored, and more flavorful than chicken; a single quail is generally a small b...