Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom and the United States. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced. Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This drink has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables.

Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Ciders from the South West of England are generally stronger. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (Piedmont and Friuli), and northern Spain (especially the Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot be called cider if there are no apples. Furthermore, according to the Food and Drug Regulations in Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.

Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.

"White sauerkraut" is simply a descriptive term for the most common type of sauerkraut, which is made from fermented shredded white cabbage. It is a traditional German dish that gets its tangy, sour flavor from lactic acid bacteria converting the sugars in the cabbage.

Kielbasa is any type of meat sausage from Poland, and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage in British English.

Pitted dates are dried dates from which the pits (seeds) have been mechanically or manually removed, making them convenient for snacking and cooking. They retain the natural sweetness and flavor of the whole fruit and are a versatile ingredient for baking, smoothies, and as a natural sweetener. Key characteristics Pits removed: The main characteristic is the absence of the hard seed in the center. Convenient: This makes them ready to eat or use in recipes without any extra preparation. Versatile: Pitted dates are used as a snack, blended into smoothies, baked into goods like muffins, or used to make a natural date paste. Sweet and chewy: They have a naturally sweet, caramel-like flavor and a chewy texture. Nutritious: They are a source of fiber, natural sugars, vitamins, and minerals such as potassium, calcium, and magnesium. How to use them Snack on them: Enjoy them straight from the package. Add to breakfast: Sprinkle them over yogurt, porridge, or add them to smoothies. Bake with them: Incorporate them into cakes, pancakes, or energy balls. Create a sweetener: Blend them with a little water to make a natural date paste for a sugar substitute.

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.