Hispi, or sweetheart, cabbage is a type of green cabbage known for its pointed shape, tender texture, and sweeter, milder flavor compared to traditional round cabbages. It is versatile and can be eaten raw in salads or cooked using methods like steaming, stir-frying, grilling, or roasting. Hispi cabbage is also a good source of vitamins C and K and dietary fiber. Characteristics Appearance: Pointed, cone-like shape with tightly packed, pale green leaves. Flavor: Sweeter and more delicate than standard green or white cabbage. Texture: Tender and less dense, making it suitable for both raw and cooked applications. Culinary uses Raw: Shredded for salads or slaws. Cooked: Steamed, stir-fried, or grilled. Quartered and roasted with olive oil or butter. Added to soups and stews. Preparation and storage Preparation: Remove outer leaves, wash, and then cut or shred as needed. Storage: Store whole in the refrigerator's vegetable drawer for up to a week. Leftovers: Wrap cut pieces tightly in plastic wrap and store for up to 3 days. Freezing: Chop, blanch for 2-3 minutes, cool, and freeze for up to 6 months.

Allspice is a spice from the dried berry of the Pimenta dioica tree, known for its flavor that combines notes of cinnamon, cloves, nutmeg, and black pepper. It is used in both sweet and savory dishes, such as jerk chicken, mulled drinks, gingerbread, and stews, and is also called pimento or Jamaican pepper. Allspice is available whole or ground, and whole berries should be removed before serving if used in soups or stews.

Lemongrass stalks are the thick, woody, green and yellow stems of the Cymbopogon citratus plant, which are used as a culinary herb for their bright, lemony flavor. They resemble large spring onions but have a tougher, more fibrous texture and are primarily used in Southeast Asian cooking, though they also appear in Western dishes. The flavor comes from aromatic oils, which are released when the stalk is bruised, pounded, or chopped. Uses Flavoring: Lemongrass adds a fresh, citrusy note to a wide variety of dishes, especially soups, curries, and stir-fries. It can be used whole, bruised, sliced, or finely chopped to infuse flavor. Tea: The leaves can be used to make a light, lemony tea. Garnish: The stalks can be used as skewers for kebabs. Preparation Preparation is key: The tough, fibrous outer layers of the stalk should be peeled off before use. Bruising: For a more intense flavor, bruise the stalk with the back of a knife or a rolling pin before adding it to a dish. Chopping/pounding: The bottom 3-4 inches of the stalk are the most edible and flavorful part. It is important to finely chop or pound this section before cooking, as the upper portion is too tough and woody. Removing: If using the stalk whole for flavor, it is recommended to remove it before serving the dish. Shopping and storage Selection: Choose firm, heavy stalks that are green and yellow at the ends and show no signs of bruising. Storage: Fresh stalks can be stored in the freezer for up to a month, wrapped well. Freeze-dried: Freeze-dried stalks are also available, which can be reconstituted in warm water before use.

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.

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.

Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints).

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.

Unwaxed lemons are lemons without a wax coating, making them ideal for using the zest, as they are often sold for both cooking and vegan purposes. While they are free of the artificial wax, they may have a natural fungicide coating for preservation, so it's important to wash them thoroughly before use. You can find unwaxed lemons at most grocery stores, often labeled as organic or specifically marketed as "unwaxed". Benefits and uses Edible zest: The peel can be used for zesting in recipes for cakes, biscuits, and other dishes. Suitable for vegans: Since there is no wax coating, they are suitable for vegan recipes. Versatile cooking: They are a staple for adding a bright, tangy flavor to marinades, dressings, roasted meat, fish, and sauces. Garnish: They make a refreshing garnish for drinks.