Shaorma cudetoate

wheat  ·  No known concerns

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

Water  ·  No known concerns

The most common ingredient in processed foods.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

Chickpeas  ·  No known concerns

Round legume used to make hummus and falafel, or added whole to salads and stews.

Tomato  ·  No known concerns

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

E330  ·  No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

Potato  ·  No known concerns

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

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

BlackPepper  ·  No known concerns

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

GreenPeppercorn  ·  No known concerns

Unripe peppercorns, milder and fruitier than black pepper, used fresh, brined, or dried.

SichuanPepper  ·  No known concerns

Dried husk of the Zanthoxylum shrub, prized for its citrusy, numbing (mala) sensation; distinct from true black pepper.

Garlic  ·  No known concerns

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

Onion  ·  No known concerns

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

Leek  ·  No known concerns

Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.

Mustard  ·  No known concerns

Pungent condiment made from ground mustard seeds mixed with liquid, used as a spread and flavoring. Contains mustard allergen.

Paprika  ·  No known concerns

Ground dried red peppers used as a spice, ranging from mild and sweet to hot, common in stews and rubs.

Chili  ·  No known concerns

Hot pepper used fresh, dried, or ground to add heat to dishes.

Thyme  ·  No known concerns

Small-leaved aromatic herb used fresh or dried to season meats, stews, and roasted vegetables.

Oregano  ·  No known concerns

Aromatic Mediterranean herb, used fresh or dried to season pizza, pasta, and grilled dishes.

Rosemary  ·  No known concerns

Fragrant, pine-scented herb used fresh or dried to season roasted meats and vegetables.

Marjoram  ·  No known concerns

Mild, sweet herb related to oregano, used to season meats, soups, and vegetables.

Basil  ·  No known concerns

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

Dill  ·  No known concerns

Feathery herb with a mild, tangy flavor, used fresh or dried in pickles, fish dishes, and sauces.

Parsley  ·  No known concerns

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

Nutmeg  ·  No known concerns

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

Cinnamon  ·  No known concerns

Warm, sweet spice made from tree bark, used in baking, drinks, and savory dishes.

Allspice  ·  No known concerns

Dried berry spice of Pimenta dioica, flavor resembling a mix of cinnamon, nutmeg and clove.

Turmeric  ·  No known concerns

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

Ginger  ·  No known concerns

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