An index of raw materials. Understanding an ingredient's structure, water content, and chemical makeup is the first step to cooking it effectively.
Profile: Pungent, spicy (raw), sweet, nutty (cooked).
A foundational aromatic used across global cuisines. Its flavour is highly dependent on preparation; crushing releases harsh allicin, while roasting mellows it into a sweet paste. Requires careful heat management to prevent burning.
Storage: Cool, dry, dark place.
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Profile: Sweet, acidic, umami-rich.
A crucial source of culinary acidity and natural glutamates (umami). Cooking tomatoes concentrates their sugars and breaks down cellular walls, creating rich bases for sauces and stews. Raw, they provide refreshing watery crispness.
Storage: Room temperature until sliced.
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Profile: Anise, mint, sweet, highly aromatic.
A delicate herb whose volatile oils degrade rapidly under heat. It is best used raw, torn into salads, blended into pestos with fats to protect its color, or added at the absolute end of the cooking process to preserve aroma.
Storage: Room temperature, stems in water.
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