#ingredient.foodstuff  food that is a component of a mixture in cooking
  supertype:  foodstuff__food_product  a substance that can be used or prepared for use as food
  part of:  dish
  subtype:  flavorer__flavourer__flavoring__flavouring__seasoner__seasoning  something added to food primarily for the savor it imparts
     subtype:  shallot  small mild-flavored onion- or garlic-like clustered bulbs
     subtype:  cola_extract  a flavoring extracted from the kola nut
     subtype:  anchovy_paste__anchovypaste  paste made primarily of anchovies; used in sauces and spreads
     subtype:  bouillon_cube  a cube of evaporated seasoned meat extract
     subtype:  condiment  a preparation (a sauce or relish or spice) to enhance flavor or enjoyment: "mustard and ketchup are condiments"
        subtype:  relish  spicy or savory condiment
           subtype:  olive.relish  one-seeded fruit of the European olive tree usually pickled and used as a relish
              subtype:  black_olive__ripe_olive  olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil
              subtype:  green_olive  olives picked green and pickled in brine; infrequently stuffed with e.g. pimento
           subtype:  pickle  vegetables (especially cucumbers) preserved in brine or vinegar
              subtype:  gherkin.pickle  any of various small cucumbers pickled whole
              subtype:  caper.pickle  pickled flower buds used as a pungent relish in various dishes and sauces
              subtype:  dill_pickle  pickle preserved in brine or vinegar flavored with dill seed
              subtype:  sweet_pickle__sweetpickle  pickle cured in brine and preserved in sugar and vinegar
                 subtype:  bread_and_butter_pickle__breadandbutterpickle  thinly sliced sweet pickles
           subtype:  chowchow.relish  chopped pickles in mustard sauce
           subtype:  pickle_relish  relish of chopped (usually sweet) pickles
           subtype:  piccalilli  relish of chopped pickled cucumbers and green peppers and onion
        subtype:  dip.condiment  tasty mixture or liquid into which bite-sized foods are dipped
           subtype:  bean_dip  a dip made of cooked beans
           subtype:  cheese_dip  a dip made of cheeses
           subtype:  clam_dip  a dip made of clams and soft cream cheese
        subtype:  table_mustard__tablemustard__mustard  pungent powder or paste prepared from ground mustard seeds
           subtype:  Chinese_mustard__chinesemustard  very hot prepared mustard
        subtype:  catsup__ketchup__cetchup__tomato_ketchup  thick spicy sauce made from tomatoes
        subtype:  chili_sauce__chilisauce  tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
        subtype:  chutney__Indian_relish  chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices
        subtype:  steak_sauce__steaksauce  pungent bottled sauce for steak
        subtype:  taco_sauce  spicy tomato-based sauce for tacos
        subtype:  salsa  spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
        subtype:  mint_sauce  sweetened diluted vinegar with chopped mint leaves
        subtype:  cranberry_sauce__cranberrysauce  sauce made of cranberries and sugar
        subtype:  duck_sauce__hoisin_sauce  a thick sweet and pungent Chinese condiment
        subtype:  horseradish  grated horseradish root
        subtype:  marinade  mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
        subtype:  soy_sauce__soysauce__soy  thin sauce made of fermented soy beans
        subtype:  vinegar.condiment__acetum  sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
           subtype:  chili_vinegar__chilivinegar  fiery vinegar flavored with chili peppers
           subtype:  cider_vinegar__cidervinegar  vinegar made from cider
           subtype:  wine_vinegar  vinegar made from wine
        subtype:  sauce  flavorful relish or dressing or topping served as an accompaniment to food
           subtype:  anchovy_sauce__anchovysauce  made of white sauce and mashed anchovies
           subtype:  hot_sauce__hotsauce  a pungent peppery sauce
              subtype:  Tabasco_sauce__Tabasco  very spicy sauce made from tabasco peppers
           subtype:  hard_sauce  butter and sugar creamed together with brandy or other flavoring and served with rich puddings
           subtype:  horseradish_sauce__horseradishsauce__sauce_Albert  creamy white sauce with horseradish and mustard
           subtype:  tartare_sauce__tartaresauce__tartar_sauce  mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
           subtype:  wine_sauce  white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
           subtype:  marchand_de_vin__mushroom_win_sauce  brown sauce with mushrooms and red wine or madeira
           subtype:  bread_sauce__breadsauce  creamy white sauce made with bread instead of flour and seasoned with cloves and onion
           subtype:  plum_sauce  for Chinese dishes: plum preserves and chutney
           subtype:  peach_sauce__peachsauce  for Chinese dishes: peach preserves and chutney
           subtype:  apricot_sauce__apricotsauce  for Chinese dishes: apricot preserves and chutney
           subtype:  ravigote  veloute sauce seasoned with herbs and shallots and capers
           subtype:  remoulade_sauce  a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
           subtype:  salad_dressing__saladdressing__dressing  savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
              subtype:  sauce_Louis  mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and worcestershire sauce and lemon juice
              subtype:  bleu_cheese_dressing__blue_cheese_dressing  creamy dressing containing crumbled blue cheese
              subtype:  blue_cheese_dressing__Roquefort_dressing  vinaigrette containing crumbled Roquefort or blue cheese
              subtype:  French_dressing__vinaigrette__saucevinaigrette  oil and vinegar with mustard and garlic
                 subtype:  French_dressing_for_fruit_salad  made with lemon or grapefruit juice instead of vinegar
              subtype:  Lorenzo_dressing  vinaigrette with chili sauce and chopped watercress
              subtype:  anchovy_dressing__anchovydressing  vinaigrette and mashed anchovies
              subtype:  Italian_dressing  a vinaigrette with garlic and herbs: oregano and basil and dill
              subtype:  half-and-half_dressing  half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
              subtype:  mayonnaise  egg yolks and oil and vinegar
                 subtype:  green_mayonnaise__greenmayonnaise__sauce_verte__sauceverte  mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber
              subtype:  Russian_dressing__Russian_mayonnaise  mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
              subtype:  Thousand_Island_dressing  mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
           subtype:  aioli_sauce__aiolisauce__aioli__garlicsauce  garlic mayonnaise
           subtype:  barbecue_sauce  spicy sweet and sour sauce usually based on catsup or chili sauce
           subtype:  hollandaise  eggs and butter with lemon juice
           subtype:  bearnaise  hollandaise-like sauce made with white wine and tarragon and shallots instead of lemon juice
           subtype:  Bercy_butter__Bercy  butter creamed with white wine and shallots and parsley
           subtype:  bordelaise  brown sauce with beef marrow and red wine
           subtype:  bourguignon_sauce__bourguignonsauce__bourguignon__Burgundy_sauce  reduced red wine with onions and parsley and thyme and butter
           subtype:  brown_sauce__brownsauce__sauce_Espagnole  bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
           subtype:  sauce_espanole__sauceespanole__espanole  brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with madeira
           subtype:  Chinese_brown_sauce__brown_sauce__brownsauce  (Chinese cookery) a sauce based on soy sauce
           subtype:  chocolate_sauce__chocolatesauce__chocolate_syrup__chocolatesyrup  sauce made with unsweetened chocolate or cocoa and sugar and water
              subtype:  hot-fudge_sauce__hotfudgesauce__fudge_sauce__fudgesauce  thick chocolate sauce served hot
           subtype:  cocktail_sauce__seafood_sauce__seafoodsauce  usually catsup with horseradish and lemon juice
           subtype:  Colbert_butter__Colbert  butter creamed with parsley and tarragon and beef extract
           subtype:  white_sauce__whitesauce__bechamel_sauce__bechamel  milk thickened with a butter and flour roux
              subtype:  cheese_sauce  white sauce with grated cheese
                 subtype:  Mornay_sauce  onion-flavored creamy cheese sauce with egg yolk and grated cheese
              subtype:  cream_sauce__creamsauce  white sauce made with cream
           subtype:  demiglace__demi-glaze  sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
           subtype:  gravy  basically the juices that drip from cooking meats
              subtype:  pan_gravy__pangravy  pan juices thickened and seasoned
           subtype:  spaghetti_sauce__spaghettisauce__pasta_sauce__pastasauce  any of numerous sauces for spaghetti or other kinds of pasta
              subtype:  bolognese_pasta_sauce__bolognesepastasauce  sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
              subtype:  carbonara  sauce for pasta; contains eggs and bacon or ham and grated cheese
              subtype:  tomato_sauce  sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
              subtype:  marinara  sauce for pasta; contains tomatoes and garlic and herbs
           subtype:  mole.sauce  (Mexican) spicy sauce often containing chocolate
           subtype:  hunter's_sauce__sauce_chausseur__saucechausseur  brown sauce and tomato puree with onions and mushrooms and dry white wine
           subtype:  mushroom_sauce  brown sauce and sauteed mushrooms
           subtype:  mustard_sauce__mustardsauce  prepared mustard thinned with vinegar and getable oil with sugar and seasonings
           subtype:  Nantua__shrimp_sauce  white sauce with whipping cream and shrimp butter
           subtype:  Hungarian_sauce__paprika_sauce__paprikasauce  veloute sauce with sauteed chopped onion and paprika and cream
           subtype:  pepper_sauce__Poivrade  for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
           subtype:  Smitane  veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
           subtype:  Soubise__white_onion_sauce__whiteonionsauce  veloute sauce with sauteed chopped onions and whipping cream
           subtype:  Lyonnaise_sauce__brown_onion_sauce__brownonionsauce  brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
           subtype:  veloute  white sauce made with stock instead of milk
           subtype:  allemande_sauce__allemandesauce__allemande  egg-thickened veloute
           subtype:  caper_sauce__capersauce  allemande sauce with capers
           subtype:  poulette  allemande sauce with chopped parsley
           subtype:  curry_sauce__currysauce  allemande sauce with curry powder and coconut milk instead of stock
           subtype:  Worcester_sauce__Worcestershire__Worcestershire_sauce  a savory sauce of vinegar and soy sauce and spices
           subtype:  snail_butter__snailbutter  for preparing snails: butter seasoned with shallots and garlic and parsley
           subtype:  Newburg_sauce  lobster butter and cream and egg yolks seasoned with onions and sherry or madeira
        subtype:  spread.condiment__paste  a tasty mixture to be spread on bread or crackers
           subtype:  margarine__margarin__oleo__oleomargarine__marge  a spread made chiefly from vegetable oils and used as a substitute for butter
           subtype:  nut_butter__nutbutter  ground nuts blended with a little butter
           subtype:  peanut_butter  a spread made from ground peanuts
           subtype:  marshmallow_fluff__marshmallowfluff  a very sweet white spread resembling marshmallow candy
           subtype:  onion_butter__onionbutter  butter blended with minced onion
           subtype:  pimento_butter__pimentobutter  butter blended with mashed pimento
           subtype:  shrimp_butter  butter blended with chopped shrimp or seasoned with essence from shrimp shells
           subtype:  lobster_butter__lobsterbutter  butter blended with chopped lobster or seasoned with essence from lobster shells
           subtype:  cheese_spread  spread made of cheese mixed with butter or cream or cream cheese and seasonings
           subtype:  anchovy_butter__anchovybutter  butter blended with mashed anchovies
           subtype:  fishpaste  a paste of fish or shellfish
           subtype:  garlic_butter  butter seasoned with mashed garlic
           subtype:  pate  liver or meat or fowl finely minced or ground and variously seasoned
              subtype:  duck_pate  a pate made from duck liver
              subtype:  pate_de_foie_gras__foie_gras  a pate made from goose liver (marinated in cognac) and truffles
           subtype:  tapenade  a spread consisting of capers and black olives and anchovies made into a puree with olive oil
     subtype:  herb  aromatic potherb used in cookery for its savory qualities
        subtype:  sweet_basil__basil  leaves or the common basil; used fresh or dried
        subtype:  bay_leaf__bayleaf  dried leaf of the bay laurel
        subtype:  borage  leaves flavor sauces and punches; young leaves eaten in salads or cooked
        subtype:  hyssop  bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
        subtype:  caraway  leaves used sparingly in soups and stews
        subtype:  chervil  fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
        subtype:  chives  cylindrical leaves used fresh as a mild onion-flavored seasoning
        subtype:  healing_herb__healingherb__comfrey  leaves make a popular tisane; young leaves used in salads or cooked
        subtype:  coriander__Chinese_parsley__cilantro  parsley-like herb used as seasoning or garnish
        subtype:  costmary  leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
        subtype:  common_fennel__fennel  leaves used for seasoning
        subtype:  lemon_balm__lemonbalm  lemony leaves used for a tisane or in soups or fruit punches
        subtype:  lovage  stalks eaten like celery or candied like Angelica; seeds used for flavoring or pickled like capers
        subtype:  marjoram__oregano  pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
        subtype:  mint.herb  the leaves of a mint plant used fresh or candied
        subtype:  parsley  aromatic herb with flat or curly leaves
        subtype:  rosemary  extremely pungent leaves used fresh or dried as seasoning for especially meats
        subtype:  rue  leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
        subtype:  sage  aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
           subtype:  clary_sage__clarysage  fresh leaves used in omelets and fritters and with lamb
        subtype:  savoury__savory  either of two aromatic herbs of the mint family
           subtype:  summer_savoury__summer_savory  herb with delicately flavored leaves with many uses
           subtype:  winter_savoury__winter_savory  resinous leaves used in stews and stuffings and meat loaf
        subtype:  sweet_woodruff__sweetwoodruff__waldmeister  fragrant dark green leaves used to flavor May wine
        subtype:  sweet_cicely__sweetcicely  fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
        subtype:  tarragon__estragon  fresh leaves (or leaves preserved in vinegar) used as seasoning
        subtype:  thyme  leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
        subtype:  angelica  aromatic stems or leaves or roots of Angelica Archangelica
        subtype:  dill_weed__dill  aromatic threadlike foliage of the dill plant used as seasoning
        subtype:  tea_leaf__tealeaf__tea  dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor"
           subtype:  tea_bag.tea_leaf  a measured amount of tea in a bag for an individual serving of tea
           subtype:  black_tea__blacktea  fermented tea leaves
              subtype:  congou_tea__congou__congo__English_breakfast_tea  black tea grown in China
              subtype:  orange_pekoe__pekoe  a superior grade of black tea; grown in India and Sri Lanka and Java
           subtype:  green_tea__greentea  tea leaves that have been steamed and dried without fermenting
              subtype:  hyson  a Chinese green tea with twisted leaves
           subtype:  oolong  Chinese tea leaves that have been semi-fermented before being dried
     subtype:  spice  any of a variety of pungent aromatic vegetable substances used for flavoring food
        subtype:  five_spice_powder  Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
        subtype:  allspice  ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
        subtype:  cinnamon  spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
           subtype:  stick_cinnamon__stickcinnamon  dried rolled strips of cinnamon bark
        subtype:  clove  spice from dried unopened flower bud of the clove tree; used whole or ground
        subtype:  powdered_ginger__ginger  dried ground gingerroot
        subtype:  mace.spice  spice made from the dried fleshy covering of the nutmeg seed
        subtype:  nutmeg  hard aromatic seed of the nutmeg tree used as spice when grated or ground
        subtype:  star_aniseed__Chinese_anise__star_anise  anise-scented star-shaped fruit or seed used in Oriental cooking and medicine
     subtype:  peppermint_oil  oil from the peppermint plant used as flavoring
     subtype:  spearmint_oil__spearmintoil  an aromatic oil obtained from the spearmint plant
     subtype:  lemon_oil__lemonoil  fragrant yellow oil obtained from the lemon peel
     subtype:  wintergreen_oil__wintergreenoil__oil_of_wintergreen  oil or flavoring obtained from the creeping wintergreen or teaberry plant
     subtype:  table_salt__tablesalt__salt__common_salt  white crystalline form of especially sodium chloride used to season and preserve food
     subtype:  celery_salt  ground celery seed and salt
     subtype:  garlic_salt  ground dried garlic and salt
     subtype:  onion_salt__onionsalt  ground dried onion and salt
     subtype:  seasoned_salt  combination of salt and vegetable extracts and spices and monosodium glutamate
     subtype:  sour_salt  crystals of citric acid used as seasoning
     subtype:  gingerroot__ginger  pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery
     subtype:  peppercorn__pepper  pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
        subtype:  black_pepper__blackpepper  pepper that is ground from whole peppercorns with husks on
        subtype:  white_pepper__whitepepper  pepper ground from husked peppercorns
     subtype:  sassafras__sassafra  dried root bark of the sassafras tree
     subtype:  coriander_seed__corianderseed__coriander  dried coriander seeds used whole or ground
     subtype:  fennel_seed  aromatic anis-scented seeds
     subtype:  fenugreek_seed__fenugreekseed__fenugreek  aromatic seeds used as seasoning especially in curry
     subtype:  ail__garlic  aromatic bulb used as seasoning
        subtype:  garlic_clove__clove  one of the small bulblets that can be split off of the axis of a larger garlic bulb
     subtype:  garlic_chive  large flat leaves used as chive is used
     subtype:  mustard_seed__mustardseed  black or white seeds ground to make mustard pastes or powders
     subtype:  nasturtium.flavorer  flowers and seeds and leaves all used as flavorings
     subtype:  turmeric  ground dried rhizome of the turmeric plant used as seasoning
     subtype:  cardamum__cardamom__cardamon  aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
     subtype:  red_pepper__redpepper__cayenne__cayenne_pepper__cayennepepper  ground pods and seeds of pungent red peppers of the genus Capsicum
     subtype:  chili_powder__chilipowder  powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
     subtype:  curry_powder__currypowder  pungent blend of cumin and ground coriander seed and turmeric and other spices
     subtype:  paprika  a mild powdered seasoning made from dried pimientos
        subtype:  Spanish_paprika  a mild seasoning made from a variety of pimiento grown in Spain
     subtype:  angelica.flavorer  candied stalks of the angelica plant
     subtype:  almond_extract  flavoring made from almonds macerated in alcohol
     subtype:  anise__aniseed  liquorice-flavored seeds or oil used in cookies or cakes or pickles
     subtype:  juniper_berries__juniperberrie  berrylike cone of a common juniper; used in making gin
     subtype:  saffron  dried pungent stigmas of the Old World saffron crocus
     subtype:  sesame_seed__benniseed  small oval seeds of the sesame plant
     subtype:  caraway_seed__carawayseed  aromatic seeds of the caraway plant; used widely as seasoning
     subtype:  poppy_seed__poppyseed  small gray seed of a poppy flower; used whole or ground in baked items
     subtype:  dill_seed  seed of the dill plant used as seasoning
     subtype:  celery_seed  seed of the celery plant used as seasoning
     subtype:  lemon_extract__lemonextract  a flavoring made from (or imitating) lemons
     subtype:  monosodium_glutamate__MSG  white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
     subtype:  vanilla_bean__vanillabean  long bean-like fruit; seeds are used as flavoring
     subtype:  vanilla_extract__vanillaextract__vanilla  a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
     subtype:  sweetener__sweetening  something added to foods to make them taste sweeter
        subtype:  aspartame  an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
        subtype:  honey  a sweet yellow liquid produced by bees
        subtype:  saccharin  a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
        subtype:  refined_sugar__refinedsugar__sugar  a white crystalline carbohydrate used as a sweetener and preservative
           subtype:  caramelized_sugar__caramelizedsugar__caramel  burnt sugar; used to color and flavor food
           subtype:  lump_sugar  refined sugar molded into rectangular shapes convenient as single servings
           subtype:  sugarloaf__sugar_loaf__sugarloaf__loaf_sugar  a large conical loaf of concentrated refined sugar
           subtype:  cane_sugar  sugar from sugarcane used as sweetening agent
           subtype:  beet_sugar  sugar from sugar beets used as sweetening agent
           subtype:  corn_sugar  dextrose used as sweetening agent
           subtype:  brown_sugar__brownsugar  unrefined or only partly refined sugar
        subtype:  syrup__sirup  a thick sweet sticky liquid
           subtype:  sugar_syrup__sugarsyrup  sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks
           subtype:  molasses  thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
           subtype:  sorghum_molasses__sorghum  made from juice of sweet sorghum
           subtype:  golden_syrup__treacle  (British) a pale cane syrup
           subtype:  grenadine  thin syrup made from pomegranate juice; used in mixed drinks
           subtype:  maple_syrup  made by concentrating sap from sugar maples
           subtype:  corn_syrup  syrup prepared from corn
     subtype:  mocha.flavorer  flavoring made from mixed coffee and chocolate
     subtype:  cassareep  flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
  subtype:  tomato_paste  thick concentrated tomato puree
  subtype:  egg_white__eggwhite__albumen__ovalbumin  the white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
  subtype:  egg_yolk__eggyolk  the yellow spherical part of an egg that is surrounded by the albumen
  subtype:  malted_milk  powder made of dried milk and malted cereals

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