This division contains descriptions of ingredients that are used in the recipes. It is not an encyclopedia or a lexicon; the information is arbitrary. An important source of information is Alan Davidson’s The Oxford Companion to Food. Because of the expanding size, each letter has its own page.
Below is a list of all ingredients with a description on the website of Coquinaria, with links to the recipes in which they are being used. You can also go straight to the page in question:
A – B – C – D – E – F – G – H – I/J – K – L – M – O – P – Q – R – S – T – V – W – Y
Agar-agar
Alkanet
Allspice
Almonds, bitter
Almonds, ground
Almond milk
Ambergris
Amulum
Anchovy
Annatto
Apricots
Artichoke
Asparagus
Aubergine
Bacon
Barley
Blood sausage
Bone marrow
Borage
Botulism
Bouquet garni
Brewer’s yeast
Brie
Broccoli
Buckwheat
Bugloss
Burnet
Butter from Isigny
Butterbur
Canary sugar
Capers
Capon
Carragene
Cassia
Catnip
Chestnuts
Citrus fruit
Clove
Cockscomb
Coconut
Common mallow
Coriander
Costmary
Craponne or Salers
Cubeb pepper
Curing salt
Curly mint
Currants see Raisins
Curry powder
Custard
Fennel
Filo dough
Fish sauce
Folium indicum
Galangal
Garden peas
Garum see Fish sauce
Gelatine
Gingerbread
Gold leaf
Gooseberry
Goose fat
Grains of Paradise
Groats and grits
Gruyère
Isinglass
Jersusalem Oak Goosefoot
Lamprey
Lard
Lemon
Lemongrass
Liquamen see Fish sauce
Loaf sugar
Long pepper
Lovage
Macedoine
Mackerel
Madeira wine
Maggi
Makrut lime see Djeruk purut
Mallard
Marigold
Marjoram
Marsala wine
Medlar
Millet
Monosodium glutamate
Mousseron
Mozzarella
Murri
Musk
Mustard
Mustard seeds
Oenogarum
Orange see Citrus fruit
Orange blossom water
Parmesan cheese
Parsnip
Partridge
Passum
Pig stomach
Pine nuts
Pinot Noir
Pomegranate
Pike
Pork caul
Potato
Rabbit
Raisins
Redcurrants
Renet apples
Rice
Rice flour
Ricotta
Rocket
Rookworst
Rose water
Rue
Rye
Saffron
Sage
Sandalwood
Sesame oil
Silphium
Sorrel
Soy sauce
Spelt
Spice mix for speculoos
Strawberry
Stum or must
Suet
Sugar loaf
Szechwan pepper
Tail fat
Tallow
Tapioca
Tarragon
Turmeric
Turnsole
Laatste wijziging December 1, 2019