Sweet & Sour Sauce

Water  ·  No known concerns

The most common ingredient in processed foods.

Pineapple  ·  No known concerns

Tropical fruit with sweet-tart flesh, eaten fresh, canned, or juiced.

Tomato  ·  No known concerns

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

Carrot  ·  No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

Vinegar  ·  No known concerns

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

Onion  ·  No known concerns

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

BellPepper  ·  No known concerns

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

Celery  ·  No known concerns

Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.

TomatoPaste  ·  No known concerns

Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.

Bamboo Shoots  ·  No known concerns

Edible shoots of bamboo plants, used as a vegetable in Asian cooking.

corn starch  ·  No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

Lemon  ·  No known concerns

Citrus fruit valued for its tart juice and zest, used as a flavoring, acidifier, and source of vitamin C.

Tamarind  ·  No known concerns

Sour-sweet pulp from the tamarind pod, used to flavor sauces, candy, and drinks across Asian and Latin cuisines.

NatFlavour  ·  No known concerns

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

E160c  ·  No known concerns

Natural red-orange colorant extracted from paprika peppers, used to tint sauces, snacks, and processed meats.

Spices  ·  No known concerns

General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.