Ingredients

Yuca is a root ingredient whose culinary character is mild, starchy and substantial, with texture determined by moisture and heat. The practical starting point is to prepare the edible form correctly, then boil, steam, roast, fry or grind according to the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Breadfruit is a staple ingredient whose culinary character is mild, starchy and substantial, with texture determined by moisture and heat. The practical starting point is to prepare the edible form correctly, then boil, steam, roast, fry or grind according to the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Auyama is a vegetable ingredient whose culinary character is vegetal and fresh, with firmness, bitterness and moisture changing through heat or acid. The practical starting point is to wash carefully and choose raw, charred, wilted, braised or pickled preparation to suit the edible part. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Avocado is a fruit ingredient whose culinary character is fresh, fragrant and shaped by ripeness, balancing sweetness, acidity and texture. The practical starting point is to select the right maturity, remove inedible parts and use raw, cooked or preserved as appropriate. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Tropical almond is a nut ingredient whose culinary character is concentrated and practical, designed to season, bind, preserve or finish a dish. The practical starting point is to check the product label, measure it and adjust in small additions. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Pigeon peas, called guandules in the Dominican Republic, are legumes used fresh, dried or canned. Fresh peas are greener in flavor; dried peas need a longer cooking time.

Sesame is a seed ingredient whose culinary character is aromatic and concentrated, contributing fragrance, warmth, color or heat in small amounts. The practical starting point is to confirm the culinary form, then chop, toast, grind, steep or bloom it without overwhelming the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Cocoa butter is the pale fat extracted from cacao beans. It contains no milk butter; its aroma depends on whether it has been deodorized.

Corn is a grain ingredient whose culinary character is mild, starchy and substantial, with texture determined by moisture and heat. The practical starting point is to prepare the edible form correctly, then boil, steam, roast, fry or grind according to the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Garlic is a aromatic ingredient whose culinary character is aromatic and concentrated, contributing fragrance, warmth, color or heat in small amounts. The practical starting point is to confirm the culinary form, then chop, toast, grind, steep or bloom it without overwhelming the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Cilantro is a herb ingredient whose culinary character is aromatic and concentrated, contributing fragrance, warmth, color or heat in small amounts. The practical starting point is to confirm the culinary form, then chop, toast, grind, steep or bloom it without overwhelming the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Bitter orange is a citrus fruit ingredient whose culinary character is aromatic and concentrated, contributing fragrance, warmth, color or heat in small amounts. The practical starting point is to confirm the culinary form, then chop, toast, grind, steep or bloom it without overwhelming the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Ají gustoso is a pepper ingredient whose culinary character is aromatic and concentrated, contributing fragrance, warmth, color or heat in small amounts. The practical starting point is to confirm the culinary form, then chop, toast, grind, steep or bloom it without overwhelming the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Black pepper is a spice ingredient whose culinary character is aromatic and concentrated, contributing fragrance, warmth, color or heat in small amounts. The practical starting point is to confirm the culinary form, then chop, toast, grind, steep or bloom it without overwhelming the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Culinary hibiscus usually means the dried red calyces of Hibiscus sabdariffa, sold as flor de Jamaica or sorrel. These are not interchangeable with unidentified ornamental hibiscus flowers.

Moringa is a leaf ingredient whose culinary character is vegetal and fresh, with firmness, bitterness and moisture changing through heat or acid. The practical starting point is to wash carefully and choose raw, charred, wilted, braised or pickled preparation to suit the edible part. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Coconut milk is a culinary liquid ingredient whose culinary character is round, creamy or silky, carrying aroma and softening sharp flavors. The practical starting point is to measure for richness, manage heat gently and balance with acid, herbs or spice. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Sugar cane is a sweetener ingredient whose culinary character is sweet and often toasted, floral or fruity, adding body as well as sweetness. The practical starting point is to measure carefully and balance with acidity, salt or spice so the finish stays clear. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Sea salt is crystallized from seawater. Its crystal size changes how quickly it dissolves and how much fits in a spoon; salt by weight for repeatable seasoning.

Vinegar is a acidic seasoning ingredient whose culinary character is bright and sharp, lifting rich food and changing texture as well as flavor. The practical starting point is to add gradually, taste between additions and avoid reactive storage vessels. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Cassareep is a sauce ingredient whose culinary character is concentrated and practical, designed to season, bind, preserve or finish a dish. The practical starting point is to check the product label, measure it and adjust in small additions. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Sofrito is a seasoning base ingredient whose culinary character is concentrated and practical, designed to season, bind, preserve or finish a dish. The practical starting point is to check the product label, measure it and adjust in small additions. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Pikliz is a pickle ingredient whose culinary character is concentrated and practical, designed to season, bind, preserve or finish a dish. The practical starting point is to check the product label, measure it and adjust in small additions. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Tamarind paste is pulp separated from the fruit’s brittle shell, fibers and seeds. Unsweetened paste, sweetened paste and concentrated extract differ greatly in strength.

Sea moss is a market name used for several red seaweeds, not one guaranteed species. Prepared gels vary in concentration and are not interchangeable by spoonful.

Conch is a seafood ingredient whose culinary character is briny, clean or gently sweet, with texture that changes quickly under heat. The practical starting point is to keep it cold, prepare it cleanly and control cooking time. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Snapper is a fish ingredient whose culinary character is briny, clean or gently sweet, with texture that changes quickly under heat. The practical starting point is to keep it cold, prepare it cleanly and control cooking time. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Goat is a meat ingredient whose culinary character is savory and substantial, with connective tissue, fat and cut determining tenderness. The practical starting point is to season deliberately and choose quick or slow cooking to suit the cut. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Egg is a protein ingredient whose culinary character is savory and substantial, with connective tissue, fat and cut determining tenderness. The practical starting point is to season deliberately and choose quick or slow cooking to suit the cut. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Queso de freír is a dairy ingredient ingredient whose culinary character is round, creamy or silky, carrying aroma and softening sharp flavors. The practical starting point is to measure for richness, manage heat gently and balance with acid, herbs or spice. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Rum is a distilled alcoholic spirit made from sugarcane-derived material. White and aged rums have different aromas; neither is interchangeable with a nonalcoholic syrup.

Cacao tea is a drink ingredient whose culinary character is aromatic and extractive, with strength controlled by dose, water temperature and steeping time. The practical starting point is to use a beverage-grade product and follow its labeled brewing guidance. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Aloe is a plant product ingredient whose culinary character is concentrated and practical, designed to season, bind, preserve or finish a dish. The practical starting point is to check the product label, measure it and adjust in small additions. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Guava jelly is a preserve ingredient whose culinary character is sweet and often toasted, floral or fruity, adding body as well as sweetness. The practical starting point is to measure carefully and balance with acidity, salt or spice so the finish stays clear. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Coconut candy is a sweet ingredient whose culinary character is sweet and often toasted, floral or fruity, adding body as well as sweetness. The practical starting point is to measure carefully and balance with acidity, salt or spice so the finish stays clear. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.

Sweet yuca is a root ingredient whose culinary character is mild, starchy and substantial, with texture determined by moisture and heat. The practical starting point is to prepare the edible form correctly, then boil, steam, roast, fry or grind according to the dish. Variety, freshness and the exact edible form still matter, so the cook should taste and assess the ingredient before assigning its role in the dish.