Cardamom is an aromatic spice from the seeds of plants in the ginger family, used to add a warm, sweet, and pungent flavor to both savory and sweet dishes. It is native to the Indian subcontinent and Indonesia, and is known for its potential health benefits, such as aiding digestion, controlling blood pressure, and boosting the immune system due to its antioxidant and anti-inflammatory properties. Cardamom can be bought whole as pods or ground into a powder and is used in various cuisines, from Indian curries to Scandinavian baked goods and chai tea.

The domestic goat or simply goat (Capra aegagrus hircus) is a subspecies of C. aegagrus domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the goat—antelope subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat, fur, and skins across much of the world. Milk from goats is often turned into goat cheese.

Trout are a group of freshwater fish belonging to the salmon family, known for being a popular game and food fish. They are carnivorous, feeding on insects, small fish, and other invertebrates, and are often distinguished from salmon by the presence of teeth on the roof of their mouth in a double row and an adipose fin. Trout are adaptable fish, with species living in various habitats, from clear rivers and lakes to the sea, and are an indicator of healthy aquatic environments.

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.

The brown onion or yellow onion is a variety of dry onion with a strong flavour. They have a greenish-white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale golden colour

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor.

A bacon lardon is a small cube or strip of fatty bacon used to add flavor and richness to savory dishes, originating from French cuisine. Lardons are typically made from pork belly and are cut from a thick slab of bacon, though they can be made from any thick-cut, fatty bacon.

Aleppo Chilli Flakes | Pul Biber - Agora MarketPul biber is a coarsely ground chili pepper, also known as Aleppo pepper, with a mild, fruity heat and a slightly tangy, cumin-like flavor. It is a popular condiment in Turkish and Syrian cuisine, named after the city of Aleppo, and is used to add warmth and depth to dishes like kebabs, salads, and stews. What it is Type: A semi-dried, coarsely ground, rust-red pepper. Flavor: Mild heat with a fruity, tangy flavor and subtle cumin undertones. Origin: Primarily grown in Syria and Turkey. How to use it Sprinkle over dishes like doner kebabs, roasted meats, vegetables, and eggs. Incorporate into marinades for grilled meats, fish, or chicken. Add to soups, stews, dips (like yogurt or sour cream), and dressings. Use as a finishing touch for dishes like hummus or rice. Substitutes If you can't find pul biber, you can substitute it with ancho chili or a combination of sweet paprika and cayenne pepper.