Ingredients

Ingredients

Our bewildering array of ingredients was never seen by our ancestors. Until recent times each culture had a limited palate of flavors and textures for cooking, but a phenominal increase of world trade starting in the 16th century took non-native foods to every corner of the world.

High speed transportation, refrigeration and new preservation techniques bring us an ever greater wealth in foods and flavors, and make them affordable to everyone.

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Oils & Flavorings

Herbs & Leaves
Spices
Oils
Sours - Vinegars, etc.
Sweeteners - Sugars & Substitutes.
Salt and Seasonings
Culinary Beverages

Plants

Flowering Plants - (Magnoliophyta)
- Magnolias - Vegetables, Herbs, Fruit trees
- Lillies - Grasses, Onions, Grains and Palms
Conifers - Pines & Junipers.
Ferns - Fiddleheads & Bracken

Algae & Cyanobacteria

Seaweeds, etc.

Genetically Modified Crops

Animals

Mushrooms and other Fungus - yeasts & mold too
Dairy Products - milk, cheese, eggs
Sausages - fresh and cured, links and loafs.
Birds - Chickens, Turkeys, Geese and others.
Mammals
- Cows & Buffalo - Beef
- Pigs - Pork, Ham
- Sheep - Lamb, Mutton
- Goats - Kid
- Rodents & Rabbits
- Others - Dog & Cat, Horse, etc.
Fish - from the sea, rivers and lakes.

Varieties of Fish

Shellfish - Crabs, Lobsters, Clams and the like.
Seafood Products - made from or to go with.
Reptiles & Amphibians

Alphabetic Index - very incomplete

U.S. Food and Drug Administration

F1 Food Labeling Guide Chapter VI -- Claims -- Questions 1 - 25.
F2 Food Labeling Guide Chapter VI -- Claims -- Questions 26 - 45.
F3 Food Labeling Guide Appendix A - Definitions of Nutrient Content Claims.
F4 Food Labeling Guide Appendix B - Relative (or Comparative) Claims.
F5 Food Labeling Guide Appendix C - Health Claims.
F6 Serving Size How is "serving size" on the nutrition label determined?.
F7 Health Claims Claims That Can Be Made for Conventional Foods and Dietary Supplements.