Hot smoked paprika is a spice made from dried, ground red peppers that are smoked over an oak fire to give them a deep, smoky flavor and then blended with hotter peppers or cayenne for a spicy kick. It's a staple in Spanish and Hungarian cooking, used to add a fiery, smoky, and rich red color to dishes like paellas, stews, and rubs for meats. The level of heat can vary, so a little goes a long way, and you can find it labelled as pimentón picante or pimentón de la Vera. What it is Smoked peppers: The spice starts with red peppers (such as Jaranda peppers) that are dried and smoked over oak wood fires, which infuses them with a unique smoky flavor. Spicy kick: To make it "hot," the smoked peppers are ground with hotter chiles, or the hot ribs and seeds of the peppers may be included during grinding. Unique flavor profile: It has a bold, fiery, and deeply aromatic flavor with a characteristic smoky edge that is different from sweet or regular hot paprika. How to use it Spanish and Hungarian dishes: It's a key ingredient in Spanish dishes like paella and romesco sauce, and is also used in Hungarian cuisine. Marinades and rubs: Use it as a rub for meats like pork, chicken, and ribs, or add it to marinades for a smoky flavor before grilling or roasting. Soups and stews: Stir it into soups, stews, and sauces to add depth, warmth, and a touch of heat. Dips and toppings: Add it to hummus for a smoky twist, sprinkle it on roasted potatoes, or dust it over avocado toast. Go easy: Because it can be potent, it is often recommended to start with a small amount and add more as needed to achieve the desired heat level.

"Hail food" can refer to either the cuisine of the Hail region of Saudi Arabia or a specific dish called Keubaibat Hail, which is rice wrapped in grape leaves

Marinated tofu is tofu that has been soaked in a flavorful mixture of ingredients, such as soy sauce, spices, herbs, and oils, to infuse it with taste and improve its texture. Since tofu itself can be bland, marinating is a popular method to make it a delicious and versatile plant-based protein, suitable for a wide range of recipes. It can be pan-fried, baked, air-fried, or even eaten raw.

Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.[1][page needed] Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet.[citation needed] The product made with white soybeans is called mianchi. The process and product are similar to ogiri and iru, both being African fermented bean products[citation needed]. Douchi, "Chinese salted black beans", and "black soybeans" should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

. White cornmeal is a coarse flour made from dried white corn kernels, and its main uses include making dishes like cornbread, muffins, and polenta. Unlike yellow cornmeal, it has a milder, more subtle flavor and is often preferred for savory dishes, though it can be used in sweet recipes as well. Usage examples Baked goods: Ideal for Southern-style cornbread, corn muffins, and corn sticks, where its mild flavor allows other ingredients to stand out. It can also be used in desserts like pound cake for an earthier taste. Thickening agent: Use it to thicken soups, chili, or gravies. Breading and coating: Acts as a coating for fried or baked foods, providing a crispy texture. Latin American cuisine: It is a key ingredient in dishes like arepas, tamales, and some types of tortillas, especially when pre-cooked (masarepa or masa harina). Porridge: A popular base for porridge, such as Jamaican cornmeal porridge, where it is often cooked with milk and spices. Characteristics Flavor: Has a subtle, delicate flavor compared to the more robust taste of yellow cornmeal. Texture: Varies from a coarse meal to a finer flour, depending on how it's ground. Nutritional value: Retains the nutritional benefits of the whole kernel, including fiber, as it's made from the entire grain. Color: The color comes from the white maize kernels it is made from.

Herring are forage fish, mostly belonging to the family Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America.

Whole black peppercorns are the dried, unripe berries of the Piper nigrum plant, known for their strong, pungent flavor and aromatic spiciness. They can be used whole in dishes like soups and stews to impart a milder, slower-release heat, or they can be ground for a more intense flavor in rubs, spice blends, and finishing a variety of savory and sweet dishes. Characteristics and uses Source: The berries of the tropical climbing vine, Piper nigrum, are harvested while still green and then sun-dried, causing the outer skin to shrivel and darken. Flavor: They have a strong, pungent taste and a fresh, woody aroma that adds depth to food. Whole peppercorns: Provide a mild, slow-release heat when used in liquids like broths, marinades, and pickling solutions. Are ideal for infusing flavor into stews, sauces, and casseroles. Ground peppercorns: Release a more intense flavor, making them ideal for spice blends, rubs, and as a final seasoning. Can be ground with a grinder or a pestle and mortar for the freshest taste. Versatility: They are a staple in many cuisines and are used to season everything from meats and vegetables to baked goods and cocktails.

Wholegrain mustard is a condiment made from whole, unground mustard seeds, giving it a coarse texture and a robust, tangy flavor. Unlike smooth mustards, it retains the seeds, which provides a pleasant crunch and a more pronounced "bite". It is versatile, used as a table condiment, in sandwiches, marinades, sauces, and salad dressings. Key characteristics Texture: Retains the whole seeds, creating a grainy and textured product. Flavor: Robust, tangy, and slightly spicy, with a distinct mustard flavor profile. Ingredients: Typically made with whole mustard seeds blended with vinegar (like cider or white wine), water, and salt. Versatility: A very versatile ingredient that works well in many dishes. Common uses As a condiment: Perfect for serving with roasted meats, sausages, and charcuterie. In sandwiches: Adds a flavorful and crunchy element to sandwiches. In sauces: A great way to add depth and texture to cheese sauces or other hot sauces. In marinades and dressings: Whisked into vinaigrettes for a tangy kick or used in marinades for meats.