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.

Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to over 90% of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the Indian state-run Agricultural and Processed Food Products Export Development Authority and the Pakistan government-run Economic Survey of Pakistan. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to select districts of India, Pakistan, Nepal and Bangladesh.

Eggplant (US, Australia), aubergine (UK), or brinjal (South Asia and South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in various cuisines. Although often considered a vegetable, it is a berry by botanical definition. As a member of the genus Solanum, it is related to tomato and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum, probably with two independent domestications: one in South Asia, and one in East Asia.

Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include the garlic, shallot, leek, chive, and Chinese onion. Although the bulbs of many Allium species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. In common with all Allium species, scallions have hollow, tubular green leaves, growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic. Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell.

Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon.

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

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.

A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread and a cupcake-like quickbread. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.