Orange flower water, or orange blossom water, is the clear, perfumed by-product of the distillation of fresh bitter-orange blossoms for their essential oil. Uses Mediterranean Relief.jpg This essential water has traditionally been used as an aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), or the Samsa in Tunisia or in Moroccan coffee, but has more recently found its way into other cuisines. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding cakes and Pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz. In Malta and many North African as well as Middle Eastern countries, orange blossom water is widely used as medicine for stomach ache and given to small children as well as adults. Orange flower water has been a traditional ingredient used often in North African as well as in Middle Eastern cooking. In Arab variants of baklava, orange blossom water is often mixed with the sweet syrup for flavor. Orange blossoms are believed to be used in this manner because they are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate). It is also added to plain water in the Middle East to mask high mineral content and other unpleasant flavors (e.g. those arising from storage in a qulla, a type of clay jug that keeps water cool in a manner similar to the zeer); some add the fragrance irrespective of the taste of the plain water.

Brown rice noodles are a versatile, gluten-free pasta alternative made from whole grain brown rice flour and water. They retain more nutrients like fiber, B vitamins, and minerals than white rice noodles and are used in a variety of dishes, from stir-fries and soups to salads.

Ground meat, called mince or minced meat outside of North America (i.e. in U.K. and Commonwealth countries), and keema or qeema (Hindustani: क़ीमा (Devanagari), قیمہ (Nastaleeq), (pronounced [ˈqiːmaː])) in the Indian subcontinent, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry. In the Indian subcontinent, both mutton and goat meat are also minced to produce keema.

Morcilla is a type of Spanish blood sausage, similar to black pudding, made from pig's blood, fat, spices, and a filler like rice or onions. It can be eaten as a tapa or used as an ingredient in various dishes, and its specific ingredients and flavor can vary significantly by region. The most famous variety is Morcilla de Burgos, which includes rice. Key characteristics Ingredients: A mixture of pig's blood, pork fat, spices, and a filler such as rice, onions, or other grains. Some varieties include other ingredients like pine nuts, raisins, or almonds. Regional variations: There are many regional types of morcilla across Spain. For example, Morcilla de Burgos is known for using rice, while others from regions like Galicia are made with raisins and pine nuts. Usage: Morcilla is used in various ways, such as a tapa, as an ingredient in stews and other dishes, or served grilled, fried, or steamed. Flavor: The flavor is rich and meaty, with spice levels depending on the recipe. Some varieties are sweeter, while others are more savory. How it is made Ground pork is mixed with pig's blood, seasoning, and a filler like rice or onions. The mixture is stuffed into natural casings. The sausages are flash-boiled to clot the blood. They are then hung to cure.

Rye is a cereal grain similar to wheat and barley that is primarily used to make bread, and is also used for alcoholic beverages like whiskey and beer, or as animal feed. It is a nutritious grain, high in fiber and rich in B vitamins and minerals. Rye flour contains less gluten than wheat flour, resulting in denser, richer-tasting bread that can have a long shelf life. Uses Bread: A key ingredient in many breads, especially in Eastern and Northern Europe. It is often mixed with wheat flour to give the dough elasticity for a better rise. Popular examples include dense, dark pumpernickel and lighter rye breads. Beverages: The grain is a key ingredient in rye whiskey, and is also used to make other alcoholic drinks like German Roggenbier and kvass. Animal feed: Rye is widely used for feeding livestock. Other uses: Whole rye berries can be cooked for cereal or added to salads and soups. The tough straw can be used for thatching, and the flour can be used as an adhesive. Nutritional benefits High in fiber: Rye is one of the highest-fiber cereal grains, containing both water-soluble and insoluble fiber that is beneficial for digestion. Rich in nutrients: It is a good source of B vitamins, and minerals such as iron, manganese, phosphorus, and selenium. Phytonutrients: Whole-grain rye contains phytonutrients that may offer health benefits, such as protecting against heart disease and type 2 diabetes. Growing conditions Rye can grow in cooler climates and poorer soil than wheat. The main growing regions are in Europe, particularly Germany, Poland, Russia, and the Nordic countries, with some cultivation also in North America.

Paella[a] is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Types of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken, duck and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.

Phyllo dough is a very thin, unleavened pastry dough made from flour, water, and oil or butter. It is stretched into paper-thin sheets, and when used for cooking, multiple layers are stacked and brushed with melted butter or oil between each layer to create a flaky, crispy texture when baked. It is a staple in Greek, Turkish, and Middle Eastern cuisines for dishes like baklava and spanakopita. Key characteristics Thin and delicate: The name "phyllo" comes from the Greek word for "leaf," which describes its tissue-like thinness. Low-fat: Compared to puff pastry, phyllo dough contains less fat. The fat comes from the butter or oil brushed between the layers during preparation, rather than being laminated into the dough itself. Crisp and flaky: Stacking the layers with fat in between creates a crispy, crackly crust when baked. Versatile: It can be used for both savory and sweet dishes, such as strudel, pies, and various pastries. How it's made A dough is made from flour, water, and a small amount of oil or vinegar. The dough is then stretched and rolled by hand into extremely large and thin sheets. This is a time-consuming and skill-intensive process, which is why it is often sold pre-made in stores. Common uses Savory dishes: Spanakopita (spinach pie) and börek are two well-known examples. Sweet dishes: Baklava is a classic dessert made with phyllo, nuts, and syrup. Other baked goods: It is also used for things like strudels and various pies and tarts.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.