Pak choi is a leafy green vegetable from the cabbage family, also known as bok choy. It has a mild flavor and features crunchy white or green stems and soft, oval green leaves. Commonly used in Asian cuisine, it is excellent in stir-fries, soups, and salads, and can also be steamed or roasted.

Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.[1][page needed] Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet.[citation needed] The product made with white soybeans is called mianchi. The process and product are similar to ogiri and iru, both being African fermented bean products[citation needed]. Douchi, "Chinese salted black beans", and "black soybeans" should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

Pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.

Ground poppy seeds are whole poppy seeds that have been milled into a powder, often sold pre-ground for convenience in cooking and baking. They have a nutty, slightly sweet flavor and are used in many cultures to make fillings for pastries and breads, thicken sauces, or add texture to dishes, and can also be stirred into breakfast items like yogurt or oatmeal. Culinary uses Baking: Used to create fillings for pastries and cakes (like Hungarian bejgli and strudel), or mixed into batters and dough for added flavor and texture. Thickening agent: In Indian and Turkish cooking, they are ground to thicken savory sauces and desserts. Garnish: Sprinkled on top of breads, pastries, and other dishes for a decorative touch and nutty flavor. Breakfast: Can be mixed into oatmeal, yogurt, or shakes for a protein-rich boost. Benefits and characteristics Flavor: Has a nutty and slightly sweet taste, which can be enhanced by lightly roasting. Nutrients: Contains minerals such as calcium, magnesium, phosphorus, and iron, along with dietary fiber and healthy fats. Convenience: Pre-ground versions are available, making them easy to use without needing a grinder.

Raw frozen prawns are prawns that have been caught and frozen while still raw, often within hours to lock in freshness. They can be sold either peeled and deveined, or with the shell on, and are a convenient and versatile option for cooking a wide variety of dishes. Characteristics Raw state: The prawns have not been cooked before being frozen. Frozen: They are preserved by freezing, often individually quick frozen (IQF) or packed with a protective ice glaze to maintain quality. Peeled and/or shell-on: They are available in different forms, such as peeled, headless, or with the shell on, for convenience and flavor. Pre-prepared: Some are sold pre-peeled and deveined, ready for immediate use after thawing. Freshness: Freezing them soon after catching helps to preserve their texture, flavor, and nutrients. Uses and cooking Versatile: Suitable for many recipes, such as curries, paellas, stir-fries, and grilled dishes. Thawing: For best results, it is recommended to defrost them in the refrigerator overnight before cooking. Cooking: They must be cooked thoroughly before serving and can be pan-fried, grilled, or added to sauces and stews.

Doubanjiang (IPA: [tôupântɕjâŋ]), or simply Douban, or Toban-djan, Chili bean sauce, is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called la doubanjiang (辣豆瓣酱; pinyin: là dòubànjiàng; là meaning "hot" or "spicy"). It is used particularly in Sichuan cuisine, and in fact, the people of the province commonly refer to it as "the soul of Sichuan cuisine". A particularly well-known variety is called Pixian Douban (simplified Chinese: 郫县豆瓣; traditional Chinese: 郫縣豆瓣; pinyin: Píxiàn dòubàn), named after the district of Pixian, Sichuan.[1] This sauce is sometimes stir-fried with oil and eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for fried tofu dishes and cold tofu salads. It is also frequently mixed with instant noodles. In many Chinese communities and food factories, doubanjiang is produced with only soybeans and salt, and does not contain the broad beans or chili peppers typical of Sichuan-style doubanjiang. In Korean cuisine, a similar form of bean paste is called doenjang.

Jamon Ibérico is a type of cured ham from the Iberian Peninsula, made from the hind legs of black Iberian pigs. It is known for its rich, complex flavor, marbled fat that melts in your mouth, and a long, meticulous curing process. The quality of the ham is determined by the pig's diet and genetics, with the most prized varieties made from 100% Iberian pigs that are free-range and fed a diet of acorns. Characteristics Origin: The Iberian Peninsula, specifically Spain and Portugal. Meat: Comes from the black Iberian pig breed, which has a unique ability to infiltrate fat into muscle tissue. Flavor: Intense, nutty, and complex, with a savory, sweet, and salty taste. Texture: Softer than other hams, with a melt-in-your-mouth quality due to its marbled, infiltrated fat. Curing: A lengthy process of salting, drying, and aging that can last for years, contributing to the depth of flavor. Key factors influencing quality Genetics: The pig must be at least 50% Iberian, with the highest quality coming from 100% pure-bred Iberian pigs. Diet: The diet is a primary factor in the final taste. The highest grade, known as "de bellota," comes from pigs that have eaten acorns and natural grasses during the "montanera" season. Rearing: Pigs are raised in free-range environments where they can roam and graze, which contributes to their development and health. Grades of Jamón Ibérico Black Label: 100% Iberian pig fed a diet of acorns and natural grasses, considered the highest quality (Jamon Iberico de Bellota). Red Label: Between 50-75% Iberian pig, raised free-range and fed acorns during the montanera season. Green Label: At least 50% Iberian pig, raised free-range but fed a diet that includes fodder as well as grass. White Label: The lowest tier, with pigs only needing to be at least 50% Iberian and raised in pens on a fodder-based diet.

Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in many parts of the world. Typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn. Tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory memory. Salmon date back to the Neogene.