Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created. In North America, the term "wild cucumber" refers to plants in the genera Echinocystis and Marah, but these are not closely related. The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.

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.

Chinese five-spice powder is a blend of five or more spices, commonly featuring star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, used in Chinese cuisine. It is used to add a sweet, savory, and aromatic flavor to dishes like marinades, rubs for fatty meats like duck and pork, and stir-fries. The name "five spice" is symbolic of the five traditional Chinese elements and the balance of five flavors (sweet, sour, bitter, pungent, and salty) in Chinese cuisine. Key ingredients Star anise Cloves Cinnamon (often cassia) Sichuan peppercorns Fennel seeds Additional ingredients While the five ingredients are the most common, other spices can be included, such as ginger, white pepper, nutmeg, or orange peel. The exact composition can vary by recipe, but the five spices above form the foundation. Flavor and symbolism The blend creates a mix of sweet, savory, and pungent notes. The number five is significant in Chinese culture, representing the five elements (wood, fire, earth, metal, and water) and the five flavors (sweet, sour, bitter, salty, and pungent) believed to be essential for a balanced diet. Common uses Marinades: Mix with honey and soy sauce for meats. Spice rubs: Ideal for fatty meats like pork and duck. Braising: Works well in roasted and braised meat dishes. Stir-fries: Adds an aromatic depth to stir-fried dishes.

Mixed spice, also called pudding spice, is a British[1] blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods.

Natural yogurt is a fermented milk product made by adding live bacterial cultures to milk, which thickens it and gives it a tangy flavor. It is plain, without added sweeteners, colors, or flavors, and can be thin or thick depending on the production process. Its nutritional profile includes protein and calcium, and it can contain beneficial live and active probiotic cultures. Production and characteristics Fermentation: Milk is fermented by yogurt cultures (live bacteria) which convert lactose into lactic acid, causing the milk to thicken and develop its characteristic sour taste. Ingredients: The basic ingredients are milk and the live cultures. It contains natural sugars from milk (lactose) but no added sugars, preservatives, or flavors. Consistency: Natural yogurt typically has a thinner consistency than Greek yogurt because it isn't strained to remove whey. However, some "natural" yogurts may be thicker if they are allowed to set in individual pots. Nutritional value: It is a good source of calcium and can be rich in protein. It may also contain beneficial probiotic cultures, which can support digestive health. How to choose natural yogurt Read the label: Look for products that list only milk and live cultures as ingredients to avoid those with additives like modified starch, thickeners, or sweeteners. Consider fat content: Natural yogurt can be low-fat, but some versions have higher saturated fat. Choosing reduced-fat yogurt may be a healthier option. Check for live cultures: Ensure the label specifies "live and active cultures" to get the probiotic benefits. Recognize additives: Flavored yogurts, particularly low-fat varieties, often have added sweeteners and thickeners to make up for lost flavor and texture during processing.

Beetroot is a versatile root vegetable known for its sweet, earthy flavor and vibrant color, which can be used in a wide range of dishes like soups, stews, and salads. Beyond the root, the plant's leaves (beet greens) are also edible, and the vegetable is highly nutritious, containing vitamins, minerals, and fiber. It can be cooked in various ways, including roasted, boiled, or pickled, and some varieties are even used in desserts.

Rose water is a flavoured water made by steeping rose petals in water. Additionally, it is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.

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.