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Ingredients

222 results

Raw skin-on chicken wing drumettes and flats arranged on a cream plate.

Chicken wings

Raw skin-on chicken wings split at the joints for grilling.

Pale cooked chickpeas with varied shapes and loose skins in a shallow bowl

Chickpeas (cooked)

Tender cooked chickpeas, ready to drain for soups and hummus.

Dried beige chickpeas in a ceramic bowl with a small wooden spoon

Chickpeas (dried)

Dried pale kabuli chickpeas, cooked for dishes or blended into hummus.

Golden roasted chickpeas with toasted brown spots in a cream bowl.

Chickpeas (roasted)

Ready-to-eat roasted chickpeas with a dry crunch, added at serving time.

Fine rust-brown ground cinnamon piled on a shallow porcelain saucer with blue sea softly blurred behind it.

Cinnamon (ground)

Ground dried cinnamon bark, sprinkled on drinks as a finishing spice.

Brown cinnamon sticks with curled bark ends piled on a shallow cream plate.

Cinnamon sticks

Dried cinnamon bark in sticks for flavoring simmered drinks, fruit and pumpkin.

Fine white citric acid in a blue-patterned bowl on a wooden kitchen counter.

Citric acid (food grade)

An acidic powder or crystal used in cooking.

Golden melted clarified butter in a cream bowl on a blue geometric saucer in a sunlit kitchen.

Clarified butter

Unsalted butterfat with its water and milk solids removed, for richer pastry layers.

A thick white roll of kaymak with a soft folded center on a small breakfast plate.

Clotted cream

The rich cream layer formed from heated and cooled milk, served with sweets.

Whole dried cloves filling a blue floral bowl, with softly blurred blue water and greenery behind it.

Cloves

Whole dried clove buds that give spiced drinks and compotes a strong aroma.

Dry golden coarse bulgur fragments on a white surface

Coarse Bulgur

Coarse, precooked cracked wheat for pilafs.

Golden oil in a glass cruet and a small glass dish

Cold-Pressed Poppy-Seed Oil

Edible oil pressed from poppy seeds.

Plain cooked short egg noodles in a cream bowl with a blue rim on a stone counter.

Cooked egg noodles

Drained cooked egg noodles, measured after cooking.

Yellow corn kernels in a shallow blue-and-white dish, with a few on pale stone.

Cooked Sweet Corn

Cooked, drained sweet-corn kernels.

Glossy green cornichon pickles piled in a cream bowl.

Cornichons

Small pickled cucumbers that add acidity and crunch to salads.

Fine pale yellow cornmeal in a ceramic bowl

Cornmeal (fine)

Finely ground yellow maize meal that gives body to cooked dishes.

Fine white cornstarch with natural powder clumps in a porcelain bowl

Cornstarch

A fine white powder of refined corn starch, distinct from cornmeal.

Fresh green cowpea pods piled on a cream plate.

Cowpea pods (fresh)

Tender cowpea pods with young seeds, cooked whole or in short lengths.

Four whole small dark-green cucumbers and one cucumber halved lengthwise, showing pale flesh and small seeds, on a wooden board by a sunny window overlooking the sea.

Cucumber (Persian)

Small, thin-skinned fresh Persian cucumbers that add crunch to yogurt dishes and salads.

Whole dried red Çukurören peppers on a plate beside a patterned bowl of pepper flakes

Çukurören peppers

Bilecik’s red peppers, dried whole on strings or ground into flakes.

A mound of fine tan ground cumin in a ceramic dish

Cumin (ground)

Ground cumin seed for seasoning dishes such as red lentil soup.

Whole pitted black olives and sliced olive rings on a cream dish.

Cured Black Olives

Cured black olives, whole or pitted.

Whole cured green olives and two pitted halves in a small cream bowl.

Cured Green Olives

Cured green olives for salads and meze.

Small dark, wrinkled dried currants piled in a clear fluted glass bowl.

Currants (dried)

Tiny seedless dried grapes that add sweetness to pilafs and rice fillings.

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