Salade niçoise

Potato  ·  No known concerns

Starchy root vegetable eaten boiled, baked, fried, or mashed, a staple food in many cuisines.

Water  ·  No known concerns

The most common ingredient in processed foods.

Tuna  ·  No known concerns

Oily saltwater fish sold fresh, frozen, or canned. High in protein and omega-3s; may trigger fish allergies.

Tomato  ·  No known concerns

Juicy red fruit used as a vegetable in countless savory dishes, sauces, and salads.

Green Beans  ·  No known concerns

Young, tender pods of the common bean plant, eaten whole steamed, boiled, or stir-fried.

BellPepper  ·  No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Onion  ·  No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Olives  ·  No known concerns

Fruit of the olive tree, typically brined or cured before eating. Rich in monounsaturated fat; a defining ingredient of the Mediterranean diet.

Vinegar  ·  No known concerns

Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.

Basil  ·  No known concerns

Aromatic herb with a sweet, peppery flavor, used fresh or dried in Mediterranean and Asian dishes.

Garlic  ·  No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

E412  ·  No known concerns

Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.

HotPepper  ·  No known concerns

Spicy chili pepper, distinct from sweet bell pepper.

BlackPepper  ·  No known concerns

Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.

NatFlavour  ·  No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).