Ingredient /

Fresh, dried, and ground chilies that bring heat, smokiness, and depth to dishes from Mexican salsas and Thai curries to Indian spice blends and Korean gochujang.

The pungent allium used raw, roasted, or sautéed across cuisines worldwide — the aromatic backbone of sauces, marinades, stir-fries, dips, and braises.

Every cut and preparation of pork, from chops and tenderloin to belly, shoulder, ribs, and the whole roasted hog — across cuisines and cooking methods worldwide.

Leaves of the Camellia sinensis plant used across cuisines and cultures — steeped into tea, ground into matcha, smoked with meats, or infused into desserts, baked goods, and savory dishes.

Every cut of chicken — breast, thigh, wing, drumstick, and the whole bird — roasted, fried, grilled, braised, poached, or stewed across cuisines worldwide.

The foundational allium used raw, caramelized, fried, pickled, or roasted as the aromatic base of soups, stews, sauces, salads, sandwiches, and dishes across every cuisine worldwide.

Starchy tubers that anchor everything from crispy fries, creamy mash, and baked potatoes to gnocchi, stews, curries, and dumplings across cuisines worldwide.

The world's most widely eaten grain — steamed, fried, boiled, or ground — as a base, side, or centerpiece of dishes from sushi and paella to biryani, risotto, congee, and rice bowls across every cuisine.

The aromatic herb that defines pesto, brightens Thai curries, and finishes everything from phở to caprese salads.