Fennel seed
Fennel seed serves as the main spice for a variety of dishes. It can also be used to make an aromatic tea that is soothing for the stomach and intestines. Water 8.8% 63/19/18 LA : ALA
Applesauce (apple puree)
Applesauce (apple puree) is a (un)sweetened sauce that is made by chopping, cooking, and pureeing apples. It is a nice addition to certain hearty dishes. Water 88.2% 98/01/01 LA : ALA
Chicory
Chicory has a pleasant bitter flavor and nice smooth taste. It can be eaten raw as a salad, steamed, fried, cooked, or in a casserole. Water 94.5% 80/18/02 LA : ALA
Clove, entire
Entire Cloves have an intense taste thanks to their essential oils, especially eugenol. Grind cloves in a mortar to use in sauces, soups, pastries, and currys. Water 9.9% 78/07/15 LA (2.6g) 4:1 (0.6g) ALA
Whole grain spelt flour
Whole grain spelt flour is used primarily for baking. Since spelt contains more gliadin than wheat, spelt dough is more elastic but less stable. Water 13.5% 82/16/02 LA : ALA
White wine vinegar
White wine vinegar has a mildly sour and fruity flavor. Use it in salads and to enhance the flavor of light sauces and seafood dishes. Water 93.9% 91/09/00 LA : ALA
White wine
White wine is one of the most popular alcoholic beverages. It is often used in cooking to enhance the flavor of sauces. Water 86.9% 97/03/00 LA : ALA
Orange peel
Orange peel contains fragrant essential oils and gives food a sweet or bitter flavor. You should only use the peel of organic oranges. Water 72.5% 94/06/01 LA : ALA
Green olive
Green olives are picked unripe and are the precursor to fully ripened black olives. Olives are cured in liquids and in this way bitterness is eliminated. Water 77.5% 34/07/59 LA (1.1g) 11:1 (0.1g) ALA
Spelt flour (type 630)
Spelt flour (type 630) is used for baking rolls and pastries. Compared to bread flour (type 812 and 1050), it has similar properties that make it a good choice. Water 13.1% 84/14/02 LA : ALA
Chickpeas, cooked
Chickpeas are generally eaten cooked. They have a mild, slightly nutty flavor and are used in many popular recipes such as curries, soups, stews, and hummus. Water 60.4% 72/24/04 LA : ALA
Hot green chili pepper
Green chilli peppers are used either raw or cooked to add a spicy flavor to dishes. They are available fresh, as a powder, or in the form of sauces/pastes. Water 87.7% 81/17/02 LA : ALA
Jalapeño pepper
Thanks to their spicy flavor, jalapeños are very popular in Mexico and the US. They have a value between 2500–8000 on the Scoville scale. Water 91.7% 84/12/05 LA : ALA
Millet, dry
Raw millet contains high levels of silicon, iron, and vitamin B6, as well as fluoride, sulfur, phosphorous, magnesium, and potassium. Water 8.7% 83/13/05 LA (2g) 17:1 (0.1g) ALA
Nettles, (Young, Stinging)
Stinging Nettles (Urtica dioica, Young Nettles) have culinary and medicinal uses, especially in naturopathy. Water 87.7% 73/26/01 LA : ALA
Apricot
Apricots are sweet and juicy. They can be eaten raw or made into jam or other specialties. The kernels are toxic to us as they contain amygdalin. Water 86.4% 86/11/03 LA : ALA
Tamarind
Tamarind varies in flavor from sour to sweet. Sweet tamarind works especially well in fruity drinks, as a seasoning for curry, and in desserts. Water 31.4% 95/04/01 LA : ALA
Passion fruit, skin removed
The most common types of passion fruit are the smaller dark purple variety and the larger yellowish green variety. Both are somewhat wrinkled when ripe. Water 72.9% 89/08/03 LA : ALA
Red wine vinegar
Red wine vinegar is a great way to flavor foods without adding fat or calories. In medicine, it is used to treat digestive disorders and respiratory diseases. Water 94.5% 87/13/00 LA : ALA
Dried basil
Dried basil is used primarily as a spice in the kitchen. It is also used in traditional medicine, for example, as an essential oil. Water 10.4% 64/31/05 LA (0.2g) 1:1 (0.3g) ALA