Tofu balls

Water  ·  No known concerns

The most common ingredient in processed foods.

E509  ·  No known concerns

Inorganic compound used as a firming agent in canned vegetables and tofu coagulation.

CoconutExtract  ·  No known concerns

Concentrated coconut flavoring used to add a tropical, coconut taste to baked goods and drinks.

potato starch  ·  No known concerns

Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Lemongrass  ·  No known concerns

Citrus-scented herb used in Southeast Asian cooking and teas, typically the lower stalk is used fresh or dried.

Garlic  ·  No known concerns

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

Coriander  ·  No known concerns

Fresh herb (also called cilantro) with a bright, citrusy flavor, used in many world cuisines.

Turmeric  ·  No known concerns

Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.

CurryPowder  ·  No known concerns

Blended spice mix based on turmeric, cumin, and coriander, used to flavor curries and stews.

Shallot  ·  No known concerns

Small mild onion variety used as a savoury allium ingredient.

Galangal  ·  No known concerns

Rhizome spice in the ginger family, common in Southeast Asian cuisine.

Parsley  ·  No known concerns

Fresh herb used as a garnish and flavoring in a wide range of savory dishes.

Spinach  ·  No known concerns

Leafy green vegetable eaten raw in salads or cooked, high in iron, folate, and vitamin K.

LimeLeaves  ·  No known concerns

Aromatic citrus leaf used in Southeast Asian cooking.

Cardamom  ·  No known concerns

Aromatic spice pod with a warm, citrusy flavor, used in baking, coffee, and Middle Eastern and Indian cuisine.

Ginger  ·  No known concerns

Pungent, spicy root used fresh, dried, or ground in cooking and drinks.

Nutmeg  ·  No known concerns

Warm, aromatic spice ground from the seed of the nutmeg tree, used in baking and sauces.

Jalapeno  ·  No known concerns

Medium-heat chili pepper, often used dried or pickled as a spicy garnish.

White Pepper  ·  No known concerns

White pepper spice, from the same plant as black pepper.

corn starch  ·  No known concerns

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

TomatoPaste  ·  No known concerns

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

Vinegar  ·  No known concerns

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

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.