Barbunya Pilaki

Beans  ·  No known concerns

General term for legume seeds such as kidney, black, or pinto beans, a plant protein and fiber source.

Water  ·  No known concerns

The most common ingredient in processed foods.

Potato  ·  No known concerns

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

Carrot  ·  No known concerns

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

VegOil  ·  No known concerns

General term for oil pressed from plant sources such as soybean, sunflower, or rapeseed, used for cooking and frying.

sunflower oil  ·  No known concerns

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

OliveOil  ·  No known concerns

Healthy monounsaturated fat from olives. Rich in polyphenols and oleic acid; supports heart health.

TomatoPaste  ·  No known concerns

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

AppleVin  ·  No known concerns

Fermented apple juice containing acetic acid and the beneficial 'mother' bacteria cultures.

RedPepperPaste  ·  No known concerns

Thick paste made from ground red peppers, used to add heat and depth to sauces and stews.

wheat  ·  No known concerns

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

OnionPowder  ·  No known concerns

Dehydrated, ground onion used as a convenient seasoning in spice blends and processed foods.

GarlicPowder  ·  No known concerns

Dehydrated, ground garlic used as a convenient seasoning with a milder flavor than fresh garlic.

BlackPepper  ·  No known concerns

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

Cumin  ·  No known concerns

Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.

Basil  ·  No known concerns

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