{"id":1275,"date":"2010-12-12T08:30:19","date_gmt":"2010-12-12T07:30:19","guid":{"rendered":"http:\/\/coquinaria.nl\/?page_id=1275\/"},"modified":"2019-12-01T12:27:45","modified_gmt":"2019-12-01T11:27:45","slug":"ingredients-index","status":"publish","type":"page","link":"https:\/\/coquinaria.nl\/en\/ingredients-index\/","title":{"rendered":"Ingredients – Index"},"content":{"rendered":"

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\u00a0The Oxford Companion to Food<\/em>. Because of the expanding size, each letter has its own page.<\/p>\n

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:<\/p>\n

A<\/a> – B<\/a> – C<\/a> – D<\/a> – E<\/a> – F<\/a> – G<\/a> – H<\/a> – I\/J<\/a> – K<\/a> – L<\/a> – M<\/a> – O<\/a> – P<\/a>\u00a0– Q<\/a> – R<\/a> – S<\/a> – T<\/a>\u00a0– V<\/a>\u00a0– W<\/a> – Y<\/a><\/p>\n

 <\/p>\n

A<\/h3>\n

Agar-agar<\/a>
\nAlkanet<\/a>
\nAllspice<\/a>
\nAlmonds, bitter<\/a>
\nAlmonds, ground<\/a>
\nAlmond milk<\/a>
\nAmbergris<\/a>
\nAmulum<\/a>
\nAnchovy<\/a>
\nAnnatto<\/a>
\nApricots<\/a>
\nArtichoke<\/a>
\nAsparagus<\/a>
\nAubergine<\/a><\/p>\n

B<\/h3>\n

Bacon<\/a>
\nBarley<\/a>
\nBlood sausage<\/a>
\nBone marrow<\/a>
\nBorage<\/a>
\nBotulism<\/a>
\nBouquet garni<\/a>
\nBrewer’s yeast<\/a>
\nBrie<\/a>
\nBroccoli<\/a>
\nBuckwheat<\/a>
\nBugloss<\/a>
\nBurnet<\/a>
\nButter from Isigny<\/a>
\nButterbur<\/a><\/p>\n

C<\/h3>\n

Canary sugar<\/a>
\nCapers<\/a>
\nCapon<\/a>
\nCarragene<\/a>
\nCassia<\/a>
\nCatnip<\/a>
\nChestnuts<\/a>
\nCitrus fruit<\/a>
\nClove<\/a>
\nCockscomb<\/a>
\nCoconut<\/a>
\nCommon mallow<\/a>
\nCoriander<\/a>
\nCostmary<\/a>
\nCraponne or Salers<\/a>
\nCubeb pepper<\/a>
\nCuring salt<\/a>
\nCurly mint<\/a>
\nCurrants see Raisins<\/a>
\nCurry powder<\/a>
\nCustard<\/a><\/p>\n

D<\/h3>\n

Djeruk purut<\/a><\/p>\n

E<\/h3>\n

Edible flowers<\/a><\/p>\n

F<\/h3>\n

Fennel<\/a>
\nFilo dough<\/a>
\nFish sauce<\/a>
\nFolium indicum<\/a><\/p>\n

G<\/h3>\n

Galangal<\/a>
\nGarden peas<\/a>
\nGarum see Fish sauce<\/a>
\nGelatine<\/a>
\nGingerbread<\/a>
\nGold leaf<\/a>
\nGooseberry<\/a>
\nGoose fat<\/a>
\nGrains of Paradise<\/a>
\nGroats and grits<\/a>
\nGruy\u00e8re<\/a><\/p>\n

H<\/h3>\n

Hartshorn<\/a>
\nHopje<\/a>
\nHyssop<\/a><\/p>\n

I\/J<\/h3>\n

Isinglass<\/a>
\nJersusalem Oak Goosefoot<\/a><\/p>\n

K<\/h3>\n

Kale<\/a>
\nKvass<\/a><\/p>\n

L<\/h3>\n

Lamprey<\/a>
\nLard<\/a>
\nLemon<\/a>
\nLemongrass<\/a>
\nLiquamen see Fish sauce<\/a>
\nLoaf sugar<\/a>
\nLong pepper<\/a>
\nLovage<\/a><\/p>\n

M<\/h3>\n

Macedoine<\/a>
\nMackerel<\/a>
\nMadeira wine<\/a>
\nMaggi<\/a>
\nMakrut lime see Djeruk purut<\/a>
\nMallard<\/a>
\nMarigold<\/a>
\nMarjoram<\/a>
\nMarsala wine<\/a>
\nMedlar<\/a>
\nMillet<\/a>
\nMonosodium glutamate<\/a>
\nMousseron<\/a>
\nMozzarella<\/a>
\nMurri<\/a>
\nMusk<\/a>
\nMustard<\/a>
\nMustard seeds<\/a><\/p>\n

O<\/h3>\n

Oenogarum<\/a>
\nOrange see Citrus fruit<\/a>
\nOrange blossom water<\/a><\/p>\n

P<\/h3>\n

Parmesan cheese<\/a>
\nParsnip<\/a>
\nPartridge<\/span><\/a>
\nPassum<\/a>
\nPig stomach<\/a>
\nPine nuts<\/a>
\nPinot Noir<\/a>
\nPomegranate<\/a>
\nPike<\/a>
\nPork caul<\/a>
\nPotato<\/a><\/p>\n

Q<\/h3>\n

Quark<\/a>
\nQuince
\n<\/span><\/a><\/p>\n

R<\/h3>\n

Rabbit<\/a>
\nRaisins<\/a>
\nRedcurrants<\/a>
\nRenet apples<\/a>
\nRice<\/a>
\nRice flour<\/a>
\nRicotta<\/a>
\nRocket<\/a>
\nRookworst<\/a>
\nRose water<\/a>
\nRue<\/a>
\nRye<\/a><\/p>\n

S<\/h3>\n

Saffron<\/a>
\nSage<\/a>
\nSandalwood<\/a>
\nSesame oil<\/a>
\nSilphium<\/a>
\nSorrel<\/a>
\nS<\/span>oy sauce<\/a>
\nSpelt<\/a>
\nSpice mix for speculoos<\/a>
\nStrawberry<\/a>
\nStum or must<\/a>
\nSuet<\/a>
\nSugar loaf<\/a>
\nSzechwan pepper<\/a><\/p>\n

T<\/h3>\n

Tail fat<\/a>
\nTallow<\/a>
\nTapioca<\/a>
\nTarragon<\/a>
\nTurmeric<\/a>
\nTurnsole<\/a><\/p>\n

V<\/h3>\n

Vanilla<\/a>
\nVerjuice<\/a>
\nVin santo<\/a><\/p>\n

W<\/h3>\n

Worcestershire Sauce<\/a><\/p>\n

Y<\/h3>\n

Yoghurt<\/a><\/p>\n

 <\/p>\n

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\u00a0The Oxford Companion to Food. Because of the expanding size, each letter has its own page. Below is a list of all ingredients with…<\/p>\n

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