Know Your Ingredients

The ingredients themselves

Every recipe assumes you know what the things in it are. This is where I write that part down — what an ingredient actually is, where it comes from, how it's used, what to buy, and what to reach for when you haven't got any.

37 ingredients so far — more as I go.

Allspice The dried unripe berry of Pimenta dioica, a Caribbean myrtle. One spice that tastes like three — clove, cinnamon and nutmeg at once — which is where the name comes from, and why it is not a blend however much it sounds like one.
Annatto The seed colouring behind orange cheese and golden Caribbean rice alike — and the one ingredient in the cheese room whose history is a straightforward deception rather than a tradition. It was added to put back a colour that had been removed on purpose.
Bacon Grease The rendered fat left in the pan after you cook bacon — strained, jarred, and kept by the stove. It is smoke, salt, and cure carried in pork fat, and it is the cheapest upgrade in cooking: you already paid for it, and throwing it away is the only mistake you can make with it.
Baking Soda & Baking Powder Two white powders in nearly identical cans that do related but different jobs, and confusing them is the fastest way to wreck a cake. Both are chemical leaveners that make baked goods rise by releasing carbon dioxide gas — but one needs an acid to work and the other brings its own, and they are absolutely not interchangeable spoon for spoon.
Black Pepper The dried, unripe berries of a tropical vine, and the most traded spice on earth — a warm, pungent, aromatic seasoning that reaches for almost every savory dish. Freshly ground, it is bright and fragrant; pre-ground, it fades fast to dusty heat.
Buttermilk A tangy, slightly thick cultured milk — the acidic, faintly sour dairy that makes biscuits fluffy, fried chicken juicy, and pancakes tender. Its lactic bite and thin-yogurt body do quiet work in almost every Southern kitchen.
Calcium Chloride The half-teaspoon that makes shop milk behave like farm milk. Pasteurisation shifts soluble calcium out of solution and a rennet gel needs it back — which is why a weak, mushy set from perfectly good milk is usually a calcium problem rather than a rennet one.
Cheese Cultures (Mesophilic & Thermophilic) The bacteria that acidify the milk — and the single most common way to wreck a cheese before it ever reaches the mould is to use the wrong family. Mesophilic cultures die in a hot cook; thermophilic ones barely wake up in a cool one.
Cheese Rind Cultures The four organisms you invite onto — or into — a cheese on purpose: P. candidum for white velvet, B. linens for an orange smear, P. roqueforti for blue veins, and Geotrichum, which prepares the ground for the other two and is the reason a washed rind that is still white at two weeks is on schedule.
Cheese Salt Coarse, flaked, non-iodised salt — and the reason a recipe specifies it rather than 'salt' is that the two things ordinary table salt carries, iodine and anti-caking agents, both cause problems in a cheese.
Cheese Wax The red or black coating on a home-aged wheel — and the thing to be clear about is that it is a seal, not a rind. It stops moisture leaving and stops anything colonising the surface, which is either exactly what you want or the reason your cheese tastes of nothing.
Chipped (Dried) Beef Wafer-thin, salt-cured, air-dried beef — the shelf-stable jarred stuff behind creamed "S.O.S. on toast" and the retro chipped-beef cheese ball. Salty, savory, and ready to eat straight from the jar.
Cinnamon The dried inner bark of tropical Cinnamomum trees, curled into quills or ground to a warm, sweet-woody powder. There are really two spices sold under the name — delicate Ceylon "true cinnamon" and the hotter, bolder cassia that fills most American spice jars.
Citric Acid The acid behind the thirty-minute mozzarella and the safety margin in a jar of canned tomatoes. In cheese it is the clearest example of a shortcut that makes a genuinely different food rather than a worse version of the same one.
Coffee Syrups The flavoring syrups behind every vanilla latte and caramel macchiato — Torani, Monin, DaVinci. Sugar, water, flavor, and a preservative system, and that last part is the whole reason the bottle keeps for a year and your homemade version does not. They are trivially easy to make, genuinely worth making, and surrounded by more confidently-repeated nonsense than almost anything else in the coffee aisle.
Cornstarch A fine, silky-white powder milled from the starchy heart of corn kernels — the go-to thickener that turns gravies glossy, pie fillings sliceable, and stir-fry sauces velvety. Flavorless and gluten-free, it does its work and disappears.
Evaporated Milk Fresh cow's milk with about 60% of its water gently boiled away and canned — richer and slightly caramelized, but unsweetened (unlike condensed milk). A shelf-stable pantry workhorse for pies, fudge, mac & cheese, and creamy soups and curries.
Fish Sauce A clear amber-to-mahogany liquid made from anchovies fermented with salt for months to years — the umami engine of Southeast Asian cooking. Pungent in the bottle but savory and rounding in the pan, a few drops make almost anything taste more deeply of itself.
Gochujang Korea's thick, glossy, brick-red fermented chili paste — savory-sweet, deeply umami, and slow-burning rather than sharply hot. Made from gochugaru chili powder, glutinous rice, fermented soybeans, and salt, it's the backbone flavor behind bibimbap, tteokbokki, and countless Korean stews and marinades.
Honey A thick, golden sweetener made by honeybees from flower nectar — the only common food that essentially never spoils, and one whose color and flavor change with every flower the bees visit. From pale, mild clover to dark, malty buckwheat, honey is sweetness with a sense of place.
Lipase Powder The powder that makes a young cheese taste older — and the missing half of a traditional rennet paste. It is easy to overdo, it is not vegetarian, and its failure mode is not 'a bit strong', it is rancid.
Maple Syrup The boiled-down sap of maple trees — a pure, single-ingredient sweetener with a woodsy, caramel depth that granulated sugar can't match. It takes roughly 40 gallons of sap to make a single gallon of syrup, which is why the real thing is never cheap.
Mirin A sweet, syrupy Japanese rice "wine" used as a seasoning rather than a drink — the source of the glossy sheen and gentle sweetness in teriyaki, glazes, and simmered dishes. True mirin is naturally sweet and lightly alcoholic, made by fermenting glutinous rice and rice koji with distilled spirit.
Miso Japan's cornerstone fermented soybean paste — salty, savory, and profoundly umami. Made by fermenting soybeans with salt and koji, it ranges from mild, sweet pale-gold shiro to deep, funky, mahogany-red aka, and flavors everything from morning miso soup to marinades and dressings.
Molasses The thick, dark, bittersweet syrup left behind when sugarcane or sugar beet juice is boiled down to make crystal sugar. Deep and minerally with notes of licorice, smoke, and burnt caramel, it gives gingerbread, baked beans, and barbecue sauce their soul.
Mustard A pungent condiment made by grinding the seeds of the Brassica family and mixing them with liquid — from the bright, mild yellow squeezed onto ballpark hot dogs to sinus-clearing English and elegant French Dijon. Its heat is a chemical reaction you can control, not a fixed property of the seed.
Olive Oil The pressed juice of the olive fruit — a green-to-gold oil that ranges from grassy and peppery to buttery and mild depending on variety, ripeness, and how it's made. It is both a finishing flavor and a cooking fat, and the backbone of Mediterranean cooking.
Rennet The coagulant that turns milk into curd — and the one cheesemaking ingredient where the four kinds on the shelf are genuinely not interchangeable. Animal, fermentation-produced, microbial and plant rennets each set milk, then behave very differently for the next eighteen months.
Rock Sugar Sugar grown into crystals rather than ground into powder — pale amber or clear, sold as irregular chunks that look like something a geologist would label. It tastes cleaner and less sharply sweet than granulated, and it is what Chinese cooking reaches for when a braise needs gloss and roundness rather than candy.
Sake A brewed Japanese rice "wine" that doubles as one of the kitchen's most versatile seasonings — it adds savory umami, tenderizes proteins, and scrubs away fishy and gamey odors. Despite the "wine" label it is technically brewed more like beer, from grain rather than fruit.
Salt Sodium chloride — the one seasoning almost every recipe assumes and the only mineral we eat as a rock. It draws out water, tames bitterness, deepens sweetness, and makes food taste more like itself; used well, it is invisible, and used carelessly it is the difference between a dish and a disaster.
Shrimp Paste Tiny shrimp salted and fermented until they collapse into a dense, pungent paste — grey-pink and soft in Southeast Asia, dried into firm bricks in China and Korea. It smells alarming raw and turns deep, round, and savory the moment it hits heat. A teaspoon is the difference between a curry that tastes flat and one that tastes finished.
Soy Sauce A dark, salty, deeply savory liquid brewed by fermenting soybeans and wheat with salt and mold — the foundational seasoning of East Asian cooking. Rich in umami, it seasons, colors, and rounds out everything from a bowl of rice to a slow-braised roast.
Sweetened Condensed Milk Cow's milk boiled down to about two-fifths its volume and heavily sweetened, yielding a thick, sticky, ivory-to-caramel syrup that pours like warm honey. Intensely sweet and rich, it's the shortcut backbone of no-bake pies, fudge, and dulce de leche.
Turmeric The boiled, dried and ground rhizome of Curcuma longa — the spice that makes curry powder yellow, and very nearly the only thing in the jar doing that job. Warm, faintly bitter, earthy, and a far more aggressive dye than it is a flavour.
Vanilla Extract Cured vanilla beans steeped in alcohol until the alcohol takes on everything the bean has — vanillin, and the several hundred other compounds that make real vanilla taste like more than one note. Store-bought is absurdly expensive and the imitation stuff tastes like a photocopy. Make it yourself: it is two ingredients, ten minutes of work, and then patience.
Worcestershire Sauce A thin, dark, tangy-savory fermented sauce built on anchovies, tamarind, vinegar, molasses, and spices — the bottled essence of umami that has splashed into Bloody Marys, Caesar salads, and beef braises since Victorian England. A few dashes add salt, acid, sweetness, and deep savory funk all at once.