Food Items

Beet Kvass Curtido Doenjang (Korean Soybean Paste) Doubanjiang (Sichuan Broad-Bean Chili Paste) Douchi (Fermented Black Soybeans) Gochujang (Korean Red Chili Paste) Harissa Hoisin Sauce Kimchi (Baechu-kimchi) Kkakdugi (Cubed Radish Kimchi) Kvass Mei Cai (Preserved Dried Mustard Greens) Miso — Aka (Red Miso) Miso — Awase (Blended Miso) Miso — Genmai (Brown-Rice Miso) Miso — Hatcho (Pure-Soybean Mame Miso) Miso — Mugi (Barley Miso) Miso — Shiro (White / Sweet Miso) Nabak-kimchi (Water Kimchi) Oi-sobagi (Stuffed Cucumber Kimchi) Preserved Lemons (l'Hamd Markad) Sauerkraut Suan Cai (Chinese Fermented Sour Cabbage) Tianmianjiang (Sweet Wheat-Flour Paste) Tsukemono — Misozuke (Miso Pickles) Tsukemono — Overview & Nukazuke (Rice-Bran Pickles) Tsukemono — Shiozuke (Salt Pickles) Tsukemono — Shoyu-zuke (Soy-Sauce Pickles) Tsukemono — Suzuke (Vinegar Pickles) Ya Cai (Yibin Preserved Mustard Stem) Zha Cai (Sichuan Preserved Mustard Tuber)

Anaheim / New Mexico (Fresh) Chilaca Chile de Agua Chile de Árbol (Fresh) Cuaresmeño Güero / Yellow Wax Habanero Jalapeño Manzano / Rocoto Poblano Serrano Ancho (Dried Poblano) Cascabel Chile Colorado Chile de Árbol (Dried) Chile Negro / Pasilla de Oaxaca Chile Seco del Norte Chilhuacle (Negro, Rojo, Amarillo) Chipotle Meco Chipotle Morita Costeño Guajillo Mora Mulato Pasilla Negro Puya (Pulla) Tepín / Chiltepín Ají Amarillo Ají Chombo Ají Cristal Ají Limo Ají Mirasol Ají Panca Ají Rocoto Locoto Merkén Banana Pepper Bird's Eye Chile (Thai / Vietnamese) Byadagi Chile Dried Red Chiles (Indian Cooking) Guntur / Andhra Chile Kanthari Chile (Bird's Eye, Kerala) Kashmiri Chile Long Red / Green Chiles (Generic Asian) Padrón Shishito Cheongyang Gochu (Fresh) Dried Korean Red Chile Gochugaru (Korean Red Pepper Flakes) Hong Gochu (Fresh Red) Er Jing Tiao Facing Heaven Chile (Chaotian Jiao) Sichuan Facing Heaven (Qi Xing Jiao) Xiaomi La Yunnan Chiles Aleppo Pepper (Halaby) Hatch Chile (New Mexico) Maraş Pepper (Maras / Marash) Pul Biber / Anatolian Red Pepper Flakes Urfa Biber (Isot) Calabrian Chile (Peperoncino Calabrese) Choricero Pepper Hungarian Wax Ñora (Nora) Pepper Paprika Source Varieties Piment d'Espelette (Basque) Piri Piri (Portuguese/African) Berbere Component Chiles Piri Piri / Peri Peri (African Bird's Eye) Shito Component Chiles West African Scotch Bonnet Carolina Reaper Datil Pepper Ghost Pepper (Bhut Jolokia) Habanero Variants Scotch Bonnet Trinidad Moruga Scorpion

Advieh Baharat Berbere Chermoula Dukkah Hawaij Loomi Powder (Dried Lime) Mitmita Niter Kibbeh Spice Blend Ras el Hanout Sumac Za'atar Amchur (Mango Powder) Biryani Masala Chaat Masala Chana Masala Blend Chettinad Masala Chole Masala Garam Masala Kala Namak (Black Salt) Panch Phoron Pav Bhaji Masala Rasam Powder Sambar Powder Tandoori Masala Indonesian Bumbu (Base Pastes) Kroeung (Cambodian Spice Paste) Laksa Paste Rempah (Malaysian / Nyonya Spice Paste) Rendang Paste Sambal Thai Curry Pastes Vietnamese Five-Spice (Ngũ Vị Hương) & Spice Variants Chinese Five-Spice (Wǔ Xiāng Fěn) Furikake Korean Jang — Gochujang, Doenjang & Ganjang-Based Pastes Sichuan Pepper Blends Ssamjang Thirteen-Spice (Shísān Xiāng) Togarashi — Shichimi & Ichimi/Nanami Adobo (Dry Blend) Ají Amarillo Paste Chimichurri (Paste / Sauce) Hogao (Colombian Sofrito Base) Recado Negro (Chilmole) Recado Rojo (Achiote Paste) Sazón Bouquet Garni Cajun Seasoning Creole Seasoning Fines Herbes Herbes de Provence Jerk Seasoning Old Bay Pickling Spice Quatre Épices Egusi-Based Blends Pilipili Blend (Pili Pili) Shito Paste Suya Spice (Yaji) Tsire Powder

Couscous (Semolina Granule Pasta) Maftoul (Palestinian Hand-Rolled Couscous) Orzo / Risoni (in Middle Eastern Cooking) Ptitim / Israeli Couscous / Pearl Couscous Harusame Hiyamugi Ramen Shirataki / Konjac Noodles Soba Somen Udon Yakisoba Noodles Bigoli Bucatini Fettuccine Linguine Pappardelle Spaghetti Spaghetti alla Chitarra Tagliatelle Sevai / Idiyappam (Rice String Hoppers) Agnolotti Cappelletti Mezzalune Ravioli Tortellini Tortelloni Sen Lek (เส้นเล็ก) — Medium-Thin Flat Rice Noodle Sen Mee (เส้นหมี่) — Thin Rice Vermicelli Sen Yai (เส้นใหญ่) — Wide Flat Rice Noodle Biang Biang Noodles (Wide Belt) Cellophane / Glass Noodles — Fen Si (粉絲, Mung Bean Starch) Cold Sesame Noodles — Liang Mian / Ma Jiang Mian (涼麵 / 麻醬麵) Flat Rice Noodles — He Fen / Sha He Fen (河粉 / 沙河粉) Hand-Pulled Noodles — La Mian (拉麵, Lanzhou Style) Knife-Cut Noodles — Dao Xiao Mian (刀削麵) Lo Mein & Chow Mein (Wheat Egg Noodles) Rice Vermicelli — Mi Fen (米粉) Sichuan "Ya Cai" Noodles — Dan Dan Mian Context (擔擔麵) Silver Needle Noodles — Yin Zhen Fen / Lao Shu Fen (銀針粉 / 老鼠粉) Wonton Noodles (Hong Kong Style) Yi Mein / E-Fu Noodles (伊麵) Casarecce Cavatappi Gemelli Mezze Maniche Orecchiette Paccheri Penne Rigatoni Trofie Fregola (Fregula) Malloreddus (Gnocchetti Sardi) Passatelli Pizzoccheri Strozzapreti Rishta (Lebanese/Syrian Flat Noodles) Bánh Canh — Thick Tapioca/Rice Noodle Bánh Phở — Flat Rice Noodle Bún — Round Rice Vermicelli Seviyan / Vermicelli (Semiya) Sheer Khurma Vermicelli Pancit Bihon — Rice Vermicelli Pancit Canton — Wheat Egg Noodle Pancit Malabon — Thick Rice Noodle Pancit Palabok — Rice Noodle with Palabok Sauce Hakka Noodles (Indian-Chinese) Jajangmyeon Noodles (자장면 / 짜장면) Japchae Glass Noodles — Dangmyeon (당면, Sweet Potato Starch) Kalguksu (칼국수, Knife-Cut Wheat Noodles) Naengmyeon (냉면, Buckwheat Cold Noodles) Ramyeon (라면, Korean Instant Noodles) Somyeon (소면, Thin Wheat Noodles) Sujebi (수제비, Hand-Torn Dough Flakes) Bee Hoon (Singaporean Rice Vermicelli) Laksa Noodles Mie (Indonesian Egg Wheat Noodle) Maggi (Cultural Phenomenon) Mohinga Noodles — Thin Round Rice Noodle

Basmati Della Rice Jasmine (Thai Hom Mali) Pandan-Scented Rice Texmati Vietnamese Fragrant Rice American Long-Grain Extra-Long-Grain Rice Akitakomachi Calrose Haenuki Hitomebore Koshihikari Japanese Sushi Rice (Shari) Korean Short-Grain (Ssal / Bap) Chinese Glutinous Rice Filipino Glutinous Rice (Malagkit) Japanese Mochi Rice (Mochigome) Korean Glutinous Rice (Chapssal) Lao Sticky Rice Thai Sticky Rice (Khao Niao) Vietnamese Glutinous Rice (Xôi) Arborio Baldo Carnaroli Vialone Nano Black Rice (Forbidden Rice) Brown Rice Purple Rice Red Rice Wild Rice (*Zizania*) Instant Rice Parboiled / Converted Rice Rice Flour Bario Rice Bhutanese Red Rice Carolina Gold Joha Rice Pokkali Rice

Ago Dashi (Flying Fish) Awase Dashi (Combined Kombu + Katsuobushi) Instant Dashi (Hondashi) Katsuobushi Dashi Kombu Dashi Niboshi / Iriko Dashi (Dried Sardine) Shiitake Dashi (Dried Mushroom) Shojin Dashi (Buddhist Vegan) Tori Dashi (Chicken) Cantonese Clear Stock (Qing Tang) Clear Chicken Stock — Chinese Method vs. French Hot Pot Broths (Sichuan Mala, Clear, Tomato, Mushroom) Master Stock (Lu Shui / Lou Seui) Pork Bone Broth — Chinese vs. Japanese Tonkotsu Superior Stock (Shang Tang) Filipino Sinigang Base (Tamarind) Indonesian Soto Base (Variants) Laksa Broth (Spice Paste + Coconut) Pho Broth (Beef — Pho Bò) Pho Ga (Chicken Variant) Tom Kha Base (Coconut Milk Variant) Tom Yum Base (Lemongrass, Galangal, Kaffir Lime) Doenjang Jjigae Base Gomtang Gukganjang (Soup Soy) Broth Kimchi Jjigae Base Samgyetang Broth Seolleongtang (Ox Bone Milky Broth) Coconut Milk (First and Second Press) Dal Water / Lentil Cooking Liquid (As Flavor Base) Kokum Water (Konkani / Goan Souring Agent) Tamarind Water Brown Veal Stock (Fond Brun de Veau) Court Bouillon Demi-Glace Fish Fumet Glace de Viande Shellfish Bisque Base Vegetable Nage White Chicken Stock (Fond Blanc de Volaille) Bone Broth (Maraq — Yemeni / Levantine) Harira Base (Moroccan Tomato-Lemon-Herb) Persian Ash Broth Bases Smen-Enriched Stocks Caldo de Pollo (Mexican Chicken Broth) Caldo de Res (Beef) Caldo Tlalpeño Colombian Hogao Recaíto / Cilantro Base Sofrito (Puerto Rican, Cuban, Dominican — All Different) Anchovy Paste (as Base) Kombu Water (Cold Extraction) MSG (Monosodium Glutamate) Mushroom Soaking Liquid (Shiitake, Porcini) Parmesan Rind Broth Tomato Paste (as Umami Base) Worcestershire Sauce (as Liquid Base)

Avocado Oil Camellia (Tea Seed) Oil Coconut Oil Flaxseed (Linseed) Oil Grapeseed Oil Mustard Oil Olive Oil Palm Oil (Red / Unrefined) Peanut (Groundnut) Oil Perilla Oil Rapeseed / Canola Oil Rice Bran Oil Sesame Oil Sunflower Oil Calabrian Chili Oil Chinese Chili Oil (La You / Hong You) Garlic Oil Herb-Infused Oils (Basil, Rosemary) Japanese Rāyu (ラー油) Korean Chili Oil (Gochu-gireum, 고추기름) Taiwanese Chili Oil Truffle Oil Beef Tallow Bone Marrow Chicken Fat / Schmaltz Duck Fat Goose Fat Lard (Rendered Pork Fat) Suet Butter (Cultured vs. Sweet Cream) Clarified Butter Ghee Niter Kibbeh Smen Avocado Butter Cocoa Butter Kokum Butter Mafura Butter Shea Butter

Char Siu (叉燒) Chorizo — Spanish (cured) vs. Mexican (fresh) Coppa / Capicola Guanciale Jamón Ibérico (and the seal/tier system) Jamón Serrano Jinhua Ham (金華火腿) Lap Cheong (臘腸) Lap Yuk (臘肉) Lardo di Colonnata Longaniza (Filipino, Dominican, Puerto Rican) Nduja Pancetta Prosciutto di Parma & Prosciutto di San Daniele Speck (Alto Adige) Biltong (vs. American jerky — the real difference) Bresaola Cecina Corned Beef (the brine-cure tradition) Droëwors Ethiopian Kitfo (context — not a preserved protein) Pastirma / Basturma Pastrami (the smoke-cure tradition & NY Jewish history) Bombay Duck (Bombil) Bonito Flakes (Katsuobushi) Bottarga Dried Abalone Dried Mackerel (Sababushi) Dried Oysters (Ho See) Dried Sardines & Anchovies (Niboshi, Iriko, Myeolchi) Dried Scallop (Conpoy) Dried Shrimp Salt Cod (Bacalao / Baccalà / Bacalhau) Stockfish (Tørrfisk) Century Egg (Pidan) Dried Tofu Skin (Yuba / Fuzhu) Natto (and why it's polarizing) Salted Duck Egg Seitan / Wheat Gluten (Fu, Mian Jin, Mock Duck) Tempeh Tofu (and its many forms) Chapulines Cricket Flour (Modern Context) Escamoles Maguey Worm (Gusano de Maguey) Palm Weevil Larvae Silkworm Pupae (Beondegi)

Arrowroot Bamboo Shoots (Fresh vs. Canned) Burdock Root (Gobo) Cassava / Yuca (Sweet vs. Bitter) Fingerroot (Chinese Keys / Krachai) Galangal (Greater & Lesser) Ginger Horseradish Jicama (and Bangkwang) Kudzu Root Starch (Kuzu) Lotus Root Purple Yam (Ube) Taro Turmeric Wasabi Water Chestnut (Fresh vs. Canned) Yautía / Malanga (and Dasheen) African White Yam (True Yam) Japanese Mountain Yam (Nagaimo / Yamaimo) Jerusalem Artichoke / Sunchoke Mashua Oca Potato (Variety Differences That Matter) Sweet Potato (Flesh-Color Distinctions) Ulluco Chinese Garlic Chives (Jiu Cai) Chives Cipollini Onions Egyptian Walking Onion Garlic (and Its Many Forms) Japanese Negi (Long Onion) Korean Pa (Green Onion / Daepa) Pearl Onions Rakkyo (Japanese Pickled Shallot) Ramps / Wild Garlic (Wild Leek) Shallots (French Gray vs. Thai vs. Indonesian) Asafoetida / Hing Culantro / Long Coriander Curry Leaf (Fresh vs. Dried) Epazote Hoja Santa Kaffir Lime Leaf (Makrut) Lemongrass Mexican Oregano Pandan Leaf Shiso / Perilla (Green vs. Red, Japanese vs. Korean)

Bitter Melon (Bitter Gourd / Karela / Ampalaya / Fu Gua) Breadfruit (Ulu / Fruta de Pan) Chayote (Mirliton / Christophine / Cho-Cho / Güisquil) Chinese Long Beans (Yard-Long Beans / Snake Beans / Dau Gok / Bora) Daikon (Mooli / Lobak / White Radish) Drumstick / Moringa Pods (Saijan / Murungakkai) Fiddlehead Ferns (Warabi / Zenmai / Gosari) Kohlrabi (German Turnip / Knol-Khol) Korean Radish (Mu) Lily Buds (Golden Needles / Tiger Lily Buds / Jin Zhen) Lotus Seeds (Lian Zi / Makhana) Nopales (Cactus Paddles / Nopalitos) Okra (Lady's Finger / Bhindi / Gumbo / Bamia) Purple Sprouting Broccoli Rapini (Broccoli Rabe / Cime di Rapa / Friarielli) Raw Banana & Green Plantain (as Vegetable) Romanesco (Roman Cauliflower / Broccolo Romanesco) Winter Melon (Dong Gua / Ash Gourd / Wax Gourd) Amchur (Amchoor / Dried Green Mango Powder) Calamansi (Calamondin / Kalamansi) Cherimoya (Custard Apple / Chirimoya) Durian (King of Fruits) Feijoa (Pineapple Guava / Guavasteen) Green Mango (Unripe Mango) Jackfruit (Kathal / Nangka / Langka) Kabosu & Sudachi (the Japanese Citrus Trio, with Yuzu) Kokum (Kokam / Aamsul) Makrut Lime — Leaf & Fruit (Leaf vs. Juice) Mangosteen (Queen of Fruits) Plantain (Full Lifecycle: Green → Yellow → Black) Pomelo (Pummelo / Suha / Youzi) Rambutan, Longan & Lychee (How to Tell Them Apart) Sapodilla (Chico / Chikoo / Nispero) Soursop (Guanábana / Graviola) Starfruit (Carambola) Tamarind (Imli / Asam / Tamarindo) Yuzu Barberries (Zereshk) Dates: Medjool vs. Deglet Noor (and the Middle Eastern Range) Dried Apricots (Turkish vs. California) Dried Figs (Turkish Smyrna Style) Dried Limes (Loomi / Black Lime / Limu Omani) Dried Longan (Long Yan Rou) Dried Mulberries Goldenberries (Cape Gooseberries / Physalis / Aguaymanto) Jujube (Red Dates / Hong Zao / Da Zao) Beech Mushrooms (Shimeji — Brown & White) Black Trumpet / Horn of Plenty Chanterelle Enoki (Enokitake) King Oyster (King Trumpet / Trumpet Royale / Eringi) Lion's Mane Maitake (Hen-of-the-Woods) Matsutake (Pine Mushroom — the Japanese Luxury Fungus) Morels Oyster Mushroom (and Its Variants) Porcini / Cep (Bolete) Shiitake (Fresh vs. Dried — Two Different Ingredients) Snow Fungus / Tremella (White Fungus) Truffle (Black & White) Wood Ear / Cloud Ear (Black Fungus) Agar-Agar Arame Dulse Hijiki Kombu Nori Sea Grapes / Umibudo (Green Caviar) Wakame

Black Lentils (Beluga) Brown Lentils Chana Dal (Split Chickpea / Bengal Gram) Green Lentils — French Puy (Lentilles du Puy AOC) vs. Standard Green Moong Dal (Split Mung Bean) Pardina Lentils (Spanish Brown) Red Lentils (Masoor Dal) Toor Dal (Arhar Dal / Split Pigeon Pea) Umbrian Lentils (Castelluccio IGP) Urad Dal (Split Black Gram) Adzuki Beans Black Beans Black-Eyed Peas (Cowpeas) Borlotti / Cranberry Beans Butter Beans / Lima Beans Cannellini Beans Chickpeas / Garbanzo (Kabuli vs. Desi) Christmas Lima Beans Cowpeas / Crowder Peas Edamame (Fresh Soybean) Fava Beans (Broad Beans) Flageolet Beans Gigante Beans Kidney Beans Lupini Beans Mung Beans (Whole) Pinto Beans Runner Beans Soybeans (Dry) Amaranth Barley (Pearl vs. Hulled, Pot Barley) Buckwheat Bulgur Couscous Einkorn Emmer Farro (Emmer Wheat — Piccolo, Medio, Grande) Freekeh Kamut (Khorasan Wheat) Millet Quinoa Sorghum Spelt Teff Wheat Berries Chia Seeds Fenugreek Seeds Flaxseeds (Linseeds) Hemp Seeds Lotus Seeds Nigella Seeds (Kalonji) Poppy Seeds Pumpkin Seeds (Pepitas) Sesame Seeds Sunflower Seeds Watermelon Seeds Almonds Cashews Chestnuts Hazelnuts (Filberts) Macadamia Peanuts (Technically a Legume) Pine Nuts (Pignoli / Pinoli) Pistachios Walnuts

Golden Syrup Jaggery Kokuto (Okinawan Black Sugar) Molasses Muscovado Piloncillo / Panela Rapadura Raw Sugar (Turbinado & Demerara) Treacle White Granulated Sugar Birch Syrup Coconut Sugar Date Sugar Date Syrup (Dibs) Maple Syrup Palm Sugar Black Honey (Dark Asian Honeys) Creamed Honey Honeycomb Varietal Honeys Amazake Corn Syrup (vs. Glucose Syrup) Malt Syrup (Barley Malt) Rice Syrup (Brown Rice Syrup) Mirin Sake (as a Cooking Ingredient) Shaoxing Rice Wine Amchur (Dried Mango Powder) Ascorbic Acid Citric Acid Dried Lime / Loomi (Black Lime) Kokum Pomegranate Molasses Sumac (as a Souring Agent) Tamarind Verjuice (Verjus) Bonito Powder Dried Mushroom Powder (Porcini, Shiitake) Marmite / Yeast Extract (and Global Variants) Nutritional Yeast Tomato Paste (as Umami Concentrator)

Chaas Chhena Dahi Khoya / Mawa Kulfi (Base) Lassi Malai Paneer Rabri Akkawi Ayran / Doogh / Tan Bulgarian Yogurt Halloumi Kaymak Labneh Nabulsi Samneh Shanklish Clotted Cream Curd Cheese Kefir Kumiss Quark Sour Cream (Smetana) Tvorog / Farmer's Cheese Buffalo Mozzarella Burrata Crème Fraîche Double Cream Fromage Blanc Fromage Frais Mascarpone Ricotta Almond Milk Coconut Cream (vs. Cream of Coconut) Coconut Milk Hemp Milk Horchata Oat Milk Rice Milk Soy Milk

00 Flour All-Purpose Flour Bread Flour Cake Flour Durum Flour Einkorn Flour Emmer / Farro Flour High-Extraction Flour Khorasan / Kamut Flour Pastry Flour Semolina Spelt Flour White Whole Wheat Whole Wheat Flour Brown Rice Flour Glutinous Rice Flour (Mochiko / Sweet Rice Flour) Regular Rice Flour Thai Rice Flour vs. Japanese Rice Flour Blue Corn Masa Harina Corn Flour (British) Cornstarch / Corn Flour (American) Masa Harina Polenta / Cornmeal Pozole Hominy Barley Flour Buckwheat Flour Millet Flour Oat Flour Rye Flour Sorghum Flour Teff Flour Chickpea Flour (Besan / Gram Flour) Fava Bean Flour Lupin Flour Pea Flour Soy Flour Urad Dal Flour Cassava Flour Kudzu Starch (Kuzu) Potato Starch (Katakuriko) Sweet Potato Starch (Korean) Tapioca Starch / Flour Carrageenan Cornstarch — Chinese Velveting Technique Gelatin Guar Gum Kudzu / Kuzu Starch (as premium thickener) Pectin Psyllium Husk Xanthan Gum

Basil Bay Leaf Chervil Cilantro / Coriander Leaf Flat-Leaf (Italian) Parsley Lavender (Culinary) Marjoram Oregano (Mediterranean) — and the Mexican Distinction Rosemary Sage Savory (Summer & Winter) Tarragon Thyme Chinese Celery Chrysanthemum Greens (Shungiku, Tong Ho, Crown Daisy) Culantro (Long Coriander, Recao, Ngo Gai) Curry Leaf Garlic Chives (Chinese Chives, Jiu Cai / Gau Choy) Makrut Lime Leaf (formerly "Kaffir" Lime Leaf) Pandan (Screwpine Leaf) Shiso / Perilla Vietnamese Coriander / Laksa Leaf (Rau Răm, Daun Kesum) Water Spinach (Kangkung, Morning Glory, Ong Choy, Rau Muống) Dried Limes (Loomi / Noomi / Black Lime) Fenugreek Leaves (Methi & Kasuri Methi) Fresh Dill Mahlab (Mahleb) Mastic (Mastiha / Mastika) Za'atar (the Herb) — and Why It Isn't the Spice Blend Chipilín Hoja Santa (Hierba Santa) Huacatay (Peruvian Black Mint) Papalo (Papaloquelite) Recaíto / Recao (Puerto Rican Sofrito Base) Efirin / African Basil (Scent Leaf) Moringa Leaves Utazi Uziza Leaf

Allspice Cardamom Cinnamon Clove Nutmeg & Mace Vanilla Ajwain (Carom Seed) Caraway Celery Seed Coriander Seed Cumin Dill Seed Fennel Seed Mustard Seed Nigella (Kalonji) Balinese Long Pepper Black Pepper Cubeb Pepper Grains of Paradise Green Peppercorn Long Pepper Sansho (Japanese Pepper) Sichuan Pepper White Pepper Fenugreek (Seed) Galangal (Dried/Powdered) Ginger (Dried/Ground) Mastic Annatto (Achiote) Clove (Flower Bud) Dried Lavender Dried Rose & Rosewater Paprika Saffron Star Anise Amchur (Dried Green Mango) Dried Tomato Powder Pomegranate Powder (Anardana)

Black Vinegar (Chinkiang / Zhenjiang) Chili Crisp Chinese Dark Soy Sauce (vs. Light) Doenjang (as condiment) Doubanjiang (Pixian Broad Bean Paste) Gochujang Japanese Worcestershire-Style Sauces (Tonkatsu, Okonomiyaki, Takoyaki) Miso (as condiment) Oyster Sauce Ponzu Soy Sauce Tsuyu (Mentsuyu) XO Sauce Fish Sauce Nuoc Cham Prik Nam Pla (Nam Pla Prik) Shrimp Paste (Belacan / Kapi / Bagoong) Tamarind Concentrate Thai Sweet Chili Sauce Achaar (Indian Pickle) Chutneys Kasundi Papad / Papadum Raita Amba Labneh (as condiment) Preserved Lemon Tahini Toum Zhug / Zhoug Anchovy Paste Colman's Mustard (English Mustard Powder) Dijon Mustard HP Sauce Kewpie Mayonnaise Marmite & Vegemite (Yeast Extract) Mayonnaise Whole Grain Mustard (Moutarde à l'Ancienne) Worcestershire Sauce Cotija (as condiment) Crema Mexicana Mexican & North American Hot Sauces (Tabasco, Valentina, Cholula, Tapatío, Búfalo) Salsa Verde (Mexican Tomatillo) Frank's RedHot Old Bay Seasoning Sriracha

Bibimbap Dashi Kimchi (as a preparation) Miso Soup Peking Duck Tonkatsu Biryani Dal Dosa Nasi Lemak Pad Thai Pho Falafel Hummus Shakshuka Tagine Arepas Ceviche Mole Tamales Paella Risotto Sourdough Bread