Groundnut oil is a vegetable oil made from pressing peanuts, also known as peanut oil or arachis oil. It is a popular cooking oil, particularly for frying, due to its high smoke point and ability to withstand high temperatures. The flavor can range from mild and neutral to a stronger nutty taste depending on whether the peanuts were roasted

Auricularia auricula-judae, known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name "Judas's ear" was largely eclipsed by the corruption "Jew's ear", while today "jelly ear" and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. In the West, A. auricula-judae was used in folk medicine as recently as the 19th century for complaints including sore throats, sore eyes and jaundice, and as an astringent. Although it is not widely consumed in the West, it has long been popular in China, to the extent that Australia exported large volumes to China in the early twentieth century. Today, the fungus is a popular ingredient in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It is also used in Ghana, as a blood tonic. Modern research into possible medical applications has variously concluded that A. auricula-judae has antitumour, hypoglycemic, anticoagulant and cholesterol-lowering properties.

Smoky aïoli is a creamy, garlic-infused condiment that includes a distinct smoky flavor. It is a versatile sauce used for dipping, spreading, and as a topping for a variety of foods. The smoky element can be added in several ways: Smoked paprika: One of the most common methods, this uses Spanish smoked paprika to lend a smoky flavor, along with the paprika's characteristic taste. Liquid smoke: This can be added in a small amount to mayonnaise to achieve a smoky taste. Smoked ingredients: Some recipes use ingredients that have been smoked beforehand, such as smoked garlic or smoked olive oil. Chipotle peppers in adobo sauce: Chipotle peppers are smoked, dried jalapeños, and using them provides both heat and smokiness. Barbecue flavorings: Other flavorings, like smoked barbecue sauce or spices, can also be used. Common uses Dipping sauce: Perfect for fries, onion rings, roasted potatoes, chicken, and seafood. Sandwich or burger spread: Adds a savory, smoky boost to burgers, turkey sandwiches, and wraps. Topping: A delicious accompaniment for grilled meats, roasted vegetables, and tacos.

As the dietary staple of Japan, knowing how to cook Japanese rice is an important first step to becoming a Japanese cooking master. Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked

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.

Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.[1] Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in Asian gastronomy at formal dinners and banquets and in cooking. They are also used in a religious and ceremonial context.

Flat rice noodles are a type of rice noodle that are wide and flat, with a soft and chewy texture. They are a staple in many Asian cuisines and are used in dishes like stir-fries (such as Pad Thai, Pad See Ew, or Beef Chow Fun) or noodle soups. Ingredients: They are primarily made from rice flour and water, though some recipes and store-bought versions may add potato, tapioca, or corn starch to improve their texture. Variations: They can be found fresh, dried, or frozen, and their thickness can vary, with common names including Hor Fun, Shahe fen, and Kuey Teow. Characteristics: Fresh versions are often coated in a light oil to prevent sticking and are best used the same day they are made, as refrigeration can make them brittle. They are known for their ability to absorb the flavors of sauces and other ingredients. Cooking: They are typically cooked by soaking them in warm water until soft, rather than boiling, and are then added to stir-fries or soups.

Medfoods – Kabsa Spice 200g – Victoria's BasementKabsa spice is a Middle Eastern spice blend used to season the traditional dish of the same name, which consists of spiced rice with meat. It's a warm, aromatic mix that balances earthy, sweet, and tangy flavors, and typically includes spices like cardamom, cinnamon, cumin, and cloves, often with the addition of black lime and nutmeg. Key ingredients Aromatic spices: Cardamom, cinnamon, and cloves Earthy spices: Cumin and coriander Heat: Cayenne or black pepper Unique elements: Black lime (loomi) powder and nutmeg Other common additions: Saffron, bay leaves, and sometimes turmeric What it's used for Kabsa: This is the primary use, seasoning the rice and meat in this popular Saudi and Arabian Peninsula dish. Marinades and rubs: It can be used as a dry rub for grilled meats or mixed into marinades. Stews and soups: The blend can add depth to stews, soups, and other slow-cooked dishes. Rice dishes: It can be used to simply season rice or rice and vegetable dishes.