Coconut flour
Coconut flour is a gluten-free alternative to wheat flour and is used to prepare sweets and baked goods. It is also used as a binder for sauces. 61/23/16
Caraway seed
Caraway seed is one of the oldest spices, and thanks to its antispasmodic properties and other health benefits, it is also used as a medicinal plant. 59/23/17
White pepper
White pepper: read about the differences between green, white, black and red pepper in the link. Pepper owes its spicy heat primarily to the alkaloid piperine. 85/13/03
Vegan margarine
Although vegan margarine has been modified to improve its nutritional profile, it remains a controversial industry product. 01/01/98
Safflower oil
Safflower oil is available with either low or high levels of oleic acid. It can be used for steaming foods briefly or for salads and is also used in medicine. 00/00/100
Blueberries (organic?)
Blueberries (organic?) have a high antioxidant potential, and it seems that they also have properties that can reduce the risk of cancer and strokes. 93/05/02
Brussels sprouts
Brussels sprouts have a slightly bitter taste. They can be eaten raw but are generally cooked. Their distinctive aroma comes from the glucosinolate sinigrin. 71/27/02
Cabbage, savoy, raw
Savoy cabbage has light green, crinkled leaves and is a rich source of vitamins and minerals. It is available year-round and can be enjoyed raw. 74/24/01
Swiss chard
When it comes to Swiss chard, both the stalks and leaves are edible. The taste is reminiscent of spinach, but is comparatively more intense and savory. 65/31/03
Green bell pepper
Unlike chili peppers, bell peppers have a sweet flavor. They are available in green, yellow, and red. Green bell peppers are harvested earlier. 82/15/03
Russet potato
Russet potatoes are a common variety of starchy potatoes. They are therefore good for baking and mashing. 89/11/00
Jicama (Yam bean, Mexican turnip or Chinese potato, ahipa)
Jicama has a consistency similar to that of radishes and tastes particular good raw in salads. It owes its sweet flavor to the oligofructose inulin. 92/07/01
Arugula
Arugula is used raw, primarily as a salad or, for example, as an ingredient in pesto. The bitter, almost sharp taste is reminiscent of cress and walnuts. 53/37/10
Mineral water
Mineral water, almost always sold bottled, is sourced from natural mineral springs. The composition of the water varies depending on the source. 00/00/00
Peanuts (raw? organic?)
Originating in the Andes, peanuts are not true nuts according to the botanical definition. It’s best to eat peanuts in moderation! (raw? organic?). 18/28/54
Dry-roasted peanuts, unsalted
Peanuts in their shells are usually available dry, unsalted, and roasted in Europe and Northern America. Raw peanuts carry too great a risk of mold. 22/26/52
Powdered sugar
Powdered sugar is refined white sugar that has been finely ground. It is perfect for adding a finishing touch to desserts and is a main ingredient in frosting. 100/00/00
Green spelt, coarsely ground
Coarsely ground green spelt is made from unripened spelt wheat that is harvested, dried over a beechwood fire, and coarsely ground. 84/13/03
Wild garlic
Wild garlic is a vegetable, spice, and medicinal plant used to enhance many dishes. You have to be careful not to confuse it with other poisonous plants. 81/14/05
Black mustard seed
Black mustard leaves work well as an ingredient for salads. The seeds can be used as a spice and have a beneficial effect on blood circulation. 33/30/38