(600) Food Deluxe Items

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Click on the item to reveal definition & description

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A

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Acai Berry"]A superfood that can be eaten whole or juiced; This fruit is typically an inch-long and reddish-purple in color. It comes from the acai palm tree, which is native to Central and South America.[/vc_toggle][vc_toggle title="Almond"]

An edible, oval nut with a woody shell. Almonds can be eaten raw or cooked. They can be made into oils, milk, butter, or flour as an alternative to dairy or gluten products.

[/vc_toggle][vc_toggle title="Anchovy"]

A small shoaling fish of commercial importance as a food fish and as bait. It is strongly flavored and is usually preserved in salt and oil. Sometimes used in Worcestershire sauce, Barbecue sauces made with Worcestershire, Caesar salad and Caesar dressing

[/vc_toggle][vc_toggle title="Aniseed"]

A flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is widely cultivated and used to flavor food and alcoholic drinks, especially around the Mediterranean. It is often used in herbal medicine.

[/vc_toggle][vc_toggle title="Apples (Raw)"]

A sweet, edible fruit produced by an apple tree

[/vc_toggle][vc_toggle title="Artichoke"]

A vegetable with thistles, deeply lobed, silvery, glaucous-green leaves. The flowers develop in a large head from an edible bud with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard. These are inedible in older, larger flowers.

[/vc_toggle][vc_toggle title="Aubergine"]

Also known as eggplant. Often considered a vegetable, even though it is a berry by botanical definition. Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines.

[/vc_toggle][vc_toggle title="Avocado"]

They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Often eaten in salads, dips and cooking.

[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Acetic acid"]A colorless, liquid organic compound. It has a distinctive sour taste and pungent smell. Used in vinegar as a condiment and as a pickling agent.[/vc_toggle][vc_toggle title="A-Lactalbumin"]

Known as “whey protein.” It is the albumin contained in milk and obtained from whey. It is a protein that regulates the production of lactose in the milk. Lactalbumin is found in the milk of many mammals, including humans and cows. Used in cheeses, cream, butter, and other products that contain real dairy.

[/vc_toggle][vc_toggle title="Alcohol"]

Known as ethanol or ethyl alcohol, it is the ingredient found in beer, wine, and spirits that causes drunkenness.

[/vc_toggle][vc_toggle title="Ale"]

A type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops. There are many types of ales, including pale ale, brown ale, Indian pale ale (IPA), and more.

[/vc_toggle][vc_toggle title="Apple Juice"]

A fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate.

[/vc_toggle][vc_toggle title="Apricots"]

A juicy, soft fruit. They are orange-yellow in color. The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a “stone” or “kernel”, with a grainy, smooth texture except for three ridges running down one side

[/vc_toggle][vc_toggle title="Asparagus"]

The young shoots of a Eurasian plant. Asparagus has been used as a vegetable and medicine, owing to its distinct flavor, diuretic properties, and more.

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B

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Cured meat from the sides and belly of a pig, having distinct strips of fat and typically served in thin slices. Eaten cooked. Items can be flavored with bacon as well.

[/vc_toggle][vc_toggle title="Barley"]

A member of the grass family, is a major cereal grain grown in temperate climates globally. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

[/vc_toggle][vc_toggle title="Bay Leaf"]

An aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces.

[/vc_toggle][vc_toggle title="Beans (green)"]

Long, thin green in color. They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. They can be called French beans, string beans, snap beans, and snaps.

[/vc_toggle][vc_toggle title="Beans (white)"]

White beans come from the flowering plants of the legume family. Popular varieties include the navy bean (also called white pea bean, small white bean, Great Northern bean, Boston bean, Yankee bean or fagioli), which is small and cooks relatively quickly.

[/vc_toggle][vc_toggle title="Beef Jerky"]

A lean cut of meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before enough moisture has been removed. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying.

[/vc_toggle][vc_toggle title="Beets (beetroot)"]

A dark red, rounded vegetable. Also known as table beet, garden beet, red beet, or golden beet. Other than as a food, beets have use as a food coloring and as a medicinal plant. Usually eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable.

[/vc_toggle][vc_toggle title="Bell pepper (Orange)"]

Orange bell peppers has thick flesh and is much sweeter than the green, but it is not as sweet as the red ones.

[/vc_toggle][vc_toggle title="Bell pepper (Yellow)"]

Less bitter and more sweet than green peppers.

[/vc_toggle][vc_toggle title="Blackberries (Cooked)"]

Edible soft fruit. Often purple-black. They contain numerous seeds. When cooked, they become softer.

[/vc_toggle][vc_toggle title="Braeburn apple"]

A cultivar of apple that is firm to the touch with a red/orange vertical streaky appearance on a yellow/green background. Its color intensity varies with different growing conditions.

[/vc_toggle][vc_toggle title="Bread (rye)"]

A type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

[/vc_toggle][vc_toggle title="Bread (white)"]

Made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. The flour used in white breads are bleached further—by the use of chemicals such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable.

[/vc_toggle][vc_toggle title="Brussel Sprouts"]

Small, leafy green vegetables that typically look like miniature cabbages.

[/vc_toggle][vc_toggle title="Butter"]

A dairy product with high butterfat content. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Most frequently made from cow’s milk, but it can be made from another mammal’s milk.

[/vc_toggle][vc_toggle title="Butter lettuce"]

This type is a head lettuce with a loose arrangement of leaves, known for its sweet flavor and tender texture.

[/vc_toggle][vc_toggle title="Button mushroom"]

An edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, it is known as portobello mushroom.

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The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe.

[/vc_toggle][vc_toggle title="Basil"]

A tropical regions from central Africa to Southeast Asia. It is a tender plant and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce.

[/vc_toggle][vc_toggle title="Beans (broad)"]

Small, flat beans. Green in color, also called fava beans. The beans with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten.

[/vc_toggle][vc_toggle title="Bean (lima)"]

Small, kidney shaped beans – grown in the pod. Although it is considered a legume and is a protein, it is used as a vegetable in cooking. Also known as a butter bean, sieva bean, or Madagascar bean.

[/vc_toggle][vc_toggle title="Beef"]

The flesh of different cuts of cattle.

[/vc_toggle][vc_toggle title="Beer"]

An alcoholic drink made from yeast-fermented malt flavored with hops. Most modern beer is brewed with hops, which add bitterness and other flavors and act as a natural preservative and stabilizing agent. Other flavoring agents such as gruit, herbs, or fruits may be included or used instead of hops.

[/vc_toggle][vc_toggle title="Bell pepper (Green)"]

Green peppers are less sweet and slightly more bitter.

[/vc_toggle][vc_toggle title="Bell pepper (Red)"]

Red bell peppers are simply ripened green peppers. The sweetest of bell peppers.

[/vc_toggle][vc_toggle title="Bilberries"]

Very small, dark blue berries. They are different from North American blueberries, although the species are closely related. Bilberry are non-climacteric fruits with a smooth, circular outline at the end opposite the stalk, whereas blueberries retain persistent sepals there, leaving a rough, star-shaped pattern of five flaps. Bilberries grow singly or in pairs rather than in clusters, as blueberries do, and blueberries have more evergreen leaves. Bilberries are dark in color, and usually appear near black with a slight shade of purple.

[/vc_toggle][vc_toggle title="Boiled Milk"]

Milk which has been heated to boiling point.

[/vc_toggle][vc_toggle title="Brazil nut"]

A large, three-sided South American nut. Often found in mixed nuts.

[/vc_toggle][vc_toggle title="Bread (baguette)"]

A long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

[/vc_toggle][vc_toggle title="Bread (brown)"]

A designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee.

[/vc_toggle][vc_toggle title="Buckwheat"]

A plant cultivated for its grain-like seeds and as a cover crop. Buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Can be made into noodles, pancakes, porridge, and more.

[/vc_toggle][vc_toggle title="Butter (salted)"]

Butter that consists of butterfat, milk proteins, water, and added salt.

[/vc_toggle][vc_toggle title="Buttermilk"]

The liquid left behind after churning butter out of cultured cream. Buttermilk can be drunk straight, and it can also be used in cooking.

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C

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Cabbage (Red)"]

Also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins.

[/vc_toggle][vc_toggle title="Chamomile Tea"]

The plant is used to flavor foods, in herbal teas, perfumes, and cosmetics. It is used to make a rinse for blonde hair and is popular in aromatherapy; its practitioners believe it to be a calming agent to reduce stress and aid in sleep.

[/vc_toggle][vc_toggle title="Caraway"]

Crescent-shaped achenes, with five pale ridges. The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole. Caraway is used as a spice in breads, especially rye bread.

[/vc_toggle][vc_toggle title="Carrot"]

A root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist.

[/vc_toggle][vc_toggle title="Cauliflower"]

Edible variety of cabbage. Has a large white head and green leaves.

[/vc_toggle][vc_toggle title="Champagne"]

A sparkling wine made with grapes from the Champagne region of France.

[/vc_toggle][vc_toggle title="Chestnut"]

A glossy brown nut that may be roasted and eaten. Chestnuts can be dried and milled into flour, which can then be used to prepare breads, cakes, pies, pancakes, pastas, polenta, or used as thickener for stews, soups, and sauces.

[/vc_toggle][vc_toggle title="Chicken"]

A bird used for meat or eggs. Most common type of poultry.

[/vc_toggle][vc_toggle title="Chicory Lettuce"]

A mildly bitter type of lettuce popular in Italy and widely available in the USA. There are also cultivars with red stems, and sometimes white ones will show red streaks. Chicory is generally used raw to pep up salads with fairly heavy dressings but can also be cooked and will then be milder.

[/vc_toggle][vc_toggle title="Clams"]

An edible mollusk. Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into clam chowder, clams casino, Clam cakes, stuffies, or they can be cooked using hot rocks and seaweed in a New England clam bake.

[/vc_toggle][vc_toggle title="Cocoa"]

The dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, a pre-Hispanic drink that also includes maize.

[/vc_toggle][vc_toggle title="Coconut oil"]

The fatty oil obtained from the coconut and used in candies, confections and in cosmetics.

[/vc_toggle][vc_toggle title="Cod liver oil"]

Cod liver oil is a dietary supplement derived from liver of cod fish. Cod liver oil for human consumption is pale and straw colored, with a mild flavor. As with most fish oils, it contains the omega-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid.

[/vc_toggle][vc_toggle title="Coffee substitute made from barley"]

A coffee substitute. Usually made without caffeine. Coffee substitutes are sometimes used in preparing foods served to children or to people who avoid caffeine, or in the belief that they are healthier than coffee.

[/vc_toggle][vc_toggle title="Condensed milk"]

Usually made from cow’s milk by removing water. Condensed milk is used in numerous dessert dishes in many countries.

[/vc_toggle][vc_toggle title="Cornflakes"]

A breakfast cereal made with toasted flakes of corn. There are many generic brands of corn flakes produced by various manufacturers. As well as being used as a breakfast cereal, the crushed flakes can be a substitute for bread crumbs in recipes and can be incorporated into many cooked dishes.

[/vc_toggle][vc_toggle title="Cranberries"]

Very small, red colored fruit. Fresh cranberries are hard, sour, and bitter.

[/vc_toggle][vc_toggle title="Cress"]

Fast growing, edible herb. Garden cress is added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon).

[/vc_toggle][vc_toggle title="Cream"]

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called “separators”.

[/vc_toggle][vc_toggle title="Cranberry juice"]

Juice made by squeezing the fruit.

[/vc_toggle][vc_toggle title="Cream"]Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called “separators”.[/vc_toggle][vc_toggle title="Cress"]Fast growing, edible herb. Garden cress is added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon).[/vc_toggle][vc_toggle title="Currants (red & black)"]Dried berries of the small, sweet, seedless grape cultivar ‘Black Corinth.’ When dried, they are used in cooking, especially baking and are a major ingredient of currant slice (or currant square) and currant cake.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Cabbage (White)"]

Round and firm with tightly packed, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.

[/vc_toggle][vc_toggle title="Carambola"]

The fruit has distinctive ridges running down its sides (usually five but can occasionally vary); when cut in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand. They may also be used in cooking and can be made into relishes, preserves, and juice drinks.

[/vc_toggle][vc_toggle title="Cardamom"]

Used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked.

[/vc_toggle][vc_toggle title="Cashew nut"]

Edible kidney shaped nut. Rich in oil and protein. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter.

[/vc_toggle][vc_toggle title="Celery (Raw)"]

A cultivated plant of the parsley family, with closely packed succulent leafstalks.

[/vc_toggle][vc_toggle title="Cheddar"]

A kind of firm smooth yellow cheese, originally made in Cheddar in southwestern England.

[/vc_toggle][vc_toggle title="Chestnut Mushroom"]

An edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names.

[/vc_toggle][vc_toggle title="Chickpea"]

Cultivated legume. High in protein. Also known as garbanzo beans. Chickpeas are a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews.

[/vc_toggle][vc_toggle title="Cinnamon"]

An aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree. Used in cooking/baking.

[/vc_toggle][vc_toggle title="Clove"]

Cloves are aromatic flower buds used as a spice. Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends such as pumpkin pie spice and speculoos spices.

[/vc_toggle][vc_toggle title="Coconut"]

The inner flesh of the mature seed forms a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called “coconut milk” in the literature, and when immature, may be harvested for their potable “coconut water”, also called “coconut juice”.

[/vc_toggle][vc_toggle title="Cod"]

A large edible marine fish. Cod has a mild flavor and a dense, flaky, white flesh.

[/vc_toggle][vc_toggle title="Coffee (black)"]

Black coffee may refer to: Coffee, served as a beverage without cream or milk, and often without sugar as well.

[/vc_toggle][vc_toggle title="Cola"]

A brown carbonated drink that is flavored with an extract of cola nuts, or with a similar flavoring. Most contain caffeine. Most modern colas contain caramel color, and are sweetened with sugar and/or high-fructose corn syrup.

[/vc_toggle][vc_toggle title="Coriander"]

An aromatic culinary herb. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste.

[/vc_toggle][vc_toggle title="Crab"]

A crustacean with edible flesh. Crabs are prepared and eaten as a dish in many different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species, just the claws or legs are eaten.

[/vc_toggle][vc_toggle title="Currants (red & black)"]

Dried berries of the small, sweet, seedless grape cultivar ‘Black Corinth.’ When dried, they are used in cooking, especially baking and are a major ingredient of currant slice (or currant square) and currant cake.

[/vc_toggle][vc_toggle title="Cumin"]

Aromatic seed used as a spice. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, bahaarat, and is used to flavor numerous commercial food products.

[/vc_toggle][vc_toggle title="Cream Cheese"]

A soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

[/vc_toggle][vc_toggle title="Crayfish"]

Freshwater crustacean resembling a small lobster. Only a small portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.

[/vc_toggle][vc_toggle title="Cream Cheese"]A soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.[/vc_toggle][vc_toggle title="Cumin"]Aromatic seed used as a spice. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, bahaarat, and is used to flavor numerous commercial food products.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554117239935{padding-top: 50px !important;padding-bottom: 28px !important;}"]

D

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Dates"]Date fruits are oval-cylindrical, and when ripe, range from bright red to bright yellow in color, depending on variety. Dry or soft dates are eaten out-of-hand, or may be pitted and stuffed with fillings such as almonds, walnuts, pecans, candied orange and lemon peel, tahini, marzipan or cream cheese. Pitted dates are also referred to as stoned dates. Partially dried pitted dates may be glazed with glucose syrup for use as a snack food. Dates can also be chopped and used in a range of sweet and savory dishes[/vc_toggle][vc_toggle title="Dry roasted peanuts"]The popular nut – roasted. Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhances the scent and taste of some spices.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Dill"]Aromatic herb used for flavoring. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles.[/vc_toggle][vc_toggle title="Duck"]A water bird, known for its short legs and webbed feet. Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554182427672{padding-top: 50px !important;padding-bottom: 28px !important;}"]

E

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 100 Curcumin"]A bright yellow chemical produced by some plants. The most common applications are as an ingredient in dietary supplement, in cosmetics, and as flavoring for foods, such as turmeric-flavored beverages in the Indian Subcontinent and Southeast Asia. As a food additive for orange-yellow coloring in prepared foods, its E number is E100.[/vc_toggle][vc_toggle title="E 102 Tartrazine"]A synthetic lemon-yellow azo dye primarily used as a food coloring. A commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF (FD&C Blue 1, E133) or Green S (E142) to produce various green shades.[/vc_toggle][vc_toggle title="E 110 Sunset yellow FCF"]A petroleum-derived orange azo dye. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110. Sunset Yellow is used in food, cosmetics, and drugs. For example, it is used in candy, desserts, snacks, sauces, and preserved fruits. Sunset Yellow is often used in conjunction with E123, amaranth, to produce a brown coloring in both chocolates and caramel.[/vc_toggle][vc_toggle title="E 120 Cochineal, carminic acid, carmine"]A pigment of a bright-red color obtained from the aluminum salt of carminic acid. The pigment is produced from some scale insects. It is routinely added to food products such as yogurt, candy and certain brands of juice, the most notable ones being those of the ruby-red variety.[/vc_toggle][vc_toggle title="E 122 Carmoisine"]An azo dye produced only by chemical synthesis as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. Used in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavored yogurts, packet soups, jellies.[/vc_toggle][vc_toggle title="E 124 Ponceau 4R"]A strawberry red azo dye which can be used in a variety of food products and is usually synthesized from aromatic hydrocarbons Can be found in salami, tinned fruits, dessert mixes, or soups.[/vc_toggle][vc_toggle title="E 128"]A synthetic red azo dye. It is used as a synthetic coloring agent in food and drink products. The common name for E128 is Red 2G.[/vc_toggle][vc_toggle title="E 131 Patent blue V"]A dark bluish synthetic triphenylmethane dye used as a food coloring. It can be found in Scotch eggs, certain jelly sweets, blue Curaçao, and certain jello varieties.[/vc_toggle][vc_toggle title="E 133 Brilliant blue FCF"]A synthetic dye produced by the condensation of 2-formylbenzenesulfonic acid and the appropriate aniline followed by oxidation. It is often found in cotton candy, ice cream, canned processed peas, packet soups, bottled food colorings, icings, ice pops, blueberry flavored products, children’s medications, dairy products, sweets, soft drinks, and drinks, especially the liqueur Blue Curaçao. It is also used in soaps, shampoos, mouthwash and other hygiene and cosmetics applications.[/vc_toggle][vc_toggle title="E 1404 Oxidierte starch"]Prepared by treating starch with hypochlorite. The starch is partially degraded and oxidized. Used as a thickening agent and stabilizer. Often used to thicken instant desserts.[/vc_toggle][vc_toggle title="E 1410 Monostarch phosphate (modified starch)"]As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas.[/vc_toggle][vc_toggle title="E 1413 Phosphatized di-starch p. (modified starch)"]A modified resistant starch. It is derived from high amylose maize starch. It is currently used as a food additive and as a freeze-thaw-stable thickener (stabilises the consistency of the foodstuff when frozen and thawed). It is used in products such as soups, sauces, frozen gravies and pie fillings.[/vc_toggle][vc_toggle title="E 142 Green"]A green synthetic coal tar dye found in desserts, gravy granules, ice cream, mint sauce, sweets, packet breadcrumbs, cake mixes and tinned peas.[/vc_toggle][vc_toggle title="E 1422 Acetylated di-starch adipate (modified starch)"]A starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. Used predominately in frozen cakes, dry mixes (cupcakes, muffins, cakes, cookies, and self-saucing puddings), flavored toppings and sauces, breakfast cereals, custard powders, mayonnaises and salad dressings. Also used in soups, vegetable and meat sauces, ketchup, and fruit concentrates, jams, marmalades, jellies, and purees, desserts, whipped creams, pies and fillings, and instant beverages, fermented milk, drinking yogurt, flavored milks, pre-cooked pastas and noodles, sausages, meat balls, fish balls.[/vc_toggle][vc_toggle title="E 1442 Hydroxypropyl di-starch phosphate (modified starch)"]Prepared by treating starch with propyleneoxide and phosphoric acid. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better color and shine to products and has very good freeze-thaw properties.[/vc_toggle][vc_toggle title="E 150 Caramel Brown to black color"]Gives a dark brown color to food and are produced by heat treatment of sucrose. These colorings can sometimes add a bitter taste to food products containing them. E150 can also act as an emulsifier in soft drinks.[/vc_toggle][vc_toggle title="E 150 d Sulphite-ammonia Caramel"]A water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste.[/vc_toggle][vc_toggle title="E 151 Brilliant black BN, black PN"]Used in decorations and coatings, desserts, fish paste, flavored milk drinks, ice cream, mustard, red fruit jams, sauces, savory snacks, soft drinks, soups and sweets.[/vc_toggle][vc_toggle title="E 152 Vegetable carbon"]Vegetable carbon is produced by steam activation of carbonized vegetable material2. It can used both as a food coloring and as a medication (it can be used to absorb chemicals).[/vc_toggle][vc_toggle title="E 160 a Carotene (mixed carotene, Beta-Carotene)"]Natural color isolated from several plants; however, it is obtained commercially from carrots. Used in margarine, shortening, butter, cheese, baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, beverages, dairy products, bakery products, meat, seafood, snack food, fruit preparations, and convenience foods.[/vc_toggle][vc_toggle title="E 161 b Lutein"]Synthesized only by plants and like other xanthophylls is found in high quantities in green leafy vegetables such as spinach, kale and yellow carrots. Yellow food coloring. Rarely used. If used only in soups and alcoholic beverages.[/vc_toggle][vc_toggle title="E 162 Beetroot red (betanin)"]A red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well as tomato and bacon products.[/vc_toggle][vc_toggle title="E 170 Calcium carbonate"]A common substance found in rocks as the minerals calcite and aragonite (most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite) and is the main component of pearls and the shells of marine organisms, snails, and eggs. Can be found in biscuits, bread, cakes, ice cream, sweets, vitamin and other tablets and to firm canned fruit and vegetables, it is sometimes used for to deacidify wine. Also used in toothpastes, white paint and cleaning powders.[/vc_toggle][vc_toggle title="E 172 Iron oxides"]Natural minerals, but for commercial usage, they are produced chemically from iron powder. They exist in a range of colors. Used in salmon pastes, shrimp pastes, meat pastes, cake and dessert packets, and soups.[/vc_toggle][vc_toggle title="E 174 Silver"]Obtained from crushed silver bearing ore.  As a food additive it is used solely for external decoration where it can be found on chocolate confectionery, in the covering of dragées and the decoration of sugar-coated flour confectionery.[/vc_toggle][vc_toggle title="E 180 Lithol rubine"]A reddish synthetic azo dye. It is used to color cheese rind as well as a component in some lip balms[/vc_toggle][vc_toggle title="E 203 Calcium Corbat"]Made from the neutralization of sorbic acid and is therefore the calcium salt of sorbic acid. Used in dairy products, rye bread, frozen pizzas, dessert sauces, dried apricots, fruit salads, gelatin capsules, and other sweets.[/vc_toggle][vc_toggle title="E 211 Sodium benzoate"]It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid. It is most widely used in acidic foods such as salad dressings, carbonated drinks, jams and fruit juices, pickles, condiments and yogurt toppings.[/vc_toggle][vc_toggle title="E 214 Ethyl-para-hydroxybenzoate"]An ethyl ester resulting from the formal condensation of the carboxy group of 4-hydroxybenzoic acid with ethanol It has a role as an antimicrobial food preservative, an antifungal agent, a plant metabolite and a phytoestrogen. Used in alcoholic beverages such as red wine, white wine, and sake.[/vc_toggle][vc_toggle title="E 217 Sodiumpropyl-p-hydroxybenzoate"]The sodium salt of propylparaben, a compound, is also used similarly as a food additive and as an anti-fungal preservation agent. Used as a food preservative.[/vc_toggle][vc_toggle title="E 219 Sodium methyl-para-hydroxybenzoate"]An antifungal synthetic preservative in food products, drugs and cosmetics. Used in baked goods, ice cream, and medicine.[/vc_toggle][vc_toggle title="E 221 Sodium sulphite"]The sodium salt for sulphurous acid and forms sodium sulphate after reacting with oxygen. The liver reduces E221 to sulphate, for excretion in the urine. Used in beer, bread, caramel, egg yolk products, and salads.[/vc_toggle][vc_toggle title="E 223 Sodium metabisulphite"]As with other sulphurous acid salts, the chemical’s oxidizing effect has the disadvantage of reducing the vitamin content of the food containing it. Used in vegetables (especially frozen), fruit juice, pickles, frozen shellfish, and dried fruits.[/vc_toggle][vc_toggle title="E 226 Calcium sulphite"]Used as an antimicrobial synthetic preservative in food products and bleaching agent in sugar production. This chemical has also been used as a firming agent and as a disinfectant. Used in canned fruits, fruit pickles, fruit juice, cider, wine, and vegetables.[/vc_toggle][vc_toggle title="E 228 Potassium hydrogen sulphite"]It is made by the reaction of sulfur dioxide and potassium carbonate. Used in canned fruit, canned vegetables, fruit juice, fruit jellies, jams, pickles and beer.[/vc_toggle][vc_toggle title="E 234 Nisin"]A polypeptide antibiotic, made of chains of 34 amino acids. This chemical is a primary metabolite as it is produced by fermentation, during the growth of the bacterium Lactococcus lactis. May be obtained naturally (e.g. from milk) and is also chemically synthesized.  Used in beers, tomato paste, canned fruits, and processed cheese products.[/vc_toggle][vc_toggle title="E 242 Dimethyl dicarbonate"]Acts to inhibit enzymes in soft drinks to prevent spoilage by yeasts. It acts as an alternative preservative to sulphur dioxide in wines. Used in, fruit drinks, wine, and sports drinks.[/vc_toggle][vc_toggle title="E 250 Sodium nitrite"]A food additive that gives cured meats, such as ham, bacon, hot dogs, frankfurters, smoked fish and corned beef, their characteristic red color and flavor, it inhibits the growth of bacterial spores that cause botulism, a deadly food borne illness, and retards development of rancidity and off-odors.[/vc_toggle][vc_toggle title="E 252 Potassium nitrate"]Can be obtained from vegetable matter or animal waste. It can also be synthesized industrially by the neutralization of nitric acid by potassium chloride. Used in meat, fish, cheese, and root vegetables.[/vc_toggle][vc_toggle title="E 261 Potassium acetate"]Potassium salt of acetic acid, an natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde. Used in sauces and pickles.[/vc_toggle][vc_toggle title="E 270 Lactic acid"]Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses.[/vc_toggle][vc_toggle title="E 281 Sodium propionate"]The sodium salt of propionic acid. Although it is also produced through fermentation by bacteria in food; for commercial purpose it is produced through a chemical reaction. Used in baked goods, cheese, and meat preparations, processed meat, and fish.[/vc_toggle][vc_toggle title="E 283 Potassium propionate"]The potassium salt of propionic acid. Used in processed cheese, bread, meat, flour, and chocolate.[/vc_toggle][vc_toggle title="E 297 Fumeric acid"]A natural acid present in many fruits and vegetables. Commercially made by fermentation of sugar by fungi or by chemical synthesis. Typical products include bread, fruit drinks, pie fillings, poultry, wine, jams, jelly.[/vc_toggle][vc_toggle title="E 301 Sodium L-ascorbate"]A highly reactive sodium salt (and one of four mineral ascorbates) of ascorbic acid. Although a natural antioxidant occurring in most fruits and vegetables, E301 can also be produced synthetically from the fermentation and oxidation of glucose, to provide a source of vitamin C. Used in potatoes, tinned fruits, soft drinks, beer, and wine.[/vc_toggle][vc_toggle title="E 304 Ascorbyl palmitate/Ascorbyl stearate"]A fatty acid ester of ascorbic acid and is produced by the esterification (production of an ester by reacting alcohol and acid) of the fatty acid palmitate and ascorbic acid. Used in processed meat, margarine, and cereal.[/vc_toggle][vc_toggle title="E 307 Alpha-tocopherol"]Obtained by extraction from vegetable oils, such as wheat and rice germ, and can help prevent oxidation of Vitamin A. Its application to food products is limited by its strong flavor. Used in cheese, soup, animal and vegetable oils, animal and vegetable fats, margarine, and salad dressings.[/vc_toggle][vc_toggle title="E 309 Delta-tocopherol"]Found in most foods, it is abundant in, whole grain cereals, corn and cottonseed oils, egg yolks, meat and milk.[/vc_toggle][vc_toggle title="E 311 Octyl gallate"]Octyl gallate is the ester of octanol and gallic acid. Used in cereals, milk, cheese, salad dressings, fats, and oils.[/vc_toggle][vc_toggle title="E 315 Erythorbic acid"]A vegetable-derived food additive produced from sucrose. Used in dairy-based drinks, processed cheeses, fat spreads, processed fruit, canned vegetables, cereals, sweeteners, vinegars, and mustards.[/vc_toggle][vc_toggle title="E 320 Butylated hydroxyanisole (BHA)"]A synthetically made aromatic organic compound that is derived from the reaction of 4-methoxyphenol and isobutylene. It retards spoilage due to oxidation in foods. It is used in edible oils, chewing gum, fats, margarine, nuts, instant potato products and polyethylene food wrappers.[/vc_toggle][vc_toggle title="E322 Lecithin"]Lecithin is present in all living cells and is a significant constituent of nerve and brain cells. Commercial lecithin, most of which comes from soya bean oil, which may be Genetically Modified, contains a mixture of phosphoglycerides containing principally lecithin, cephalin and phosphatidyl inositol. Used in oils, fats, chocolate, ice cream, margarine, mayonnaise, and bread.[/vc_toggle][vc_toggle title="E 326 Potassium lactate"]The potassium salt of lactic acid. Found in cheese, confectionery, ice cream, fruit jellies, soups, canned fruits.[/vc_toggle][vc_toggle title="E 330 Citric acid"]It is present in practically all plants, and in many animal tissues and fluids, but it is in particularly high concentrations in lemons and other citrus juices and many ripe fruits. It can be found in a wide range of products, including non-alcoholic drinks, bakery products, beer, cheese and processed cheese spreads, cider, biscuits, cake mixes, frozen fish (particularly herrings, shrimps and crab), ice cream, jams, jellies, frozen croquette potatoes and potato waffles, preserves, sorbets, packet soups, sweets, tinned fruits, sauces and vegetables and wine.[/vc_toggle][vc_toggle title="E 332 Monopotassium citrate"]As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.[/vc_toggle][vc_toggle title="E 335 Monosodium tartrate"]Used as an emulsifier and a binding agent in food products such as jellies, margarine, and sausagecasings.[/vc_toggle][vc_toggle title="E 337 Sodium potassium tartrate"]Acidity regulator and anti-oxidant. Also used as a stabiliser and emulsifier. Use in many products, mainly meat and cheese products.[/vc_toggle][vc_toggle title="E 339 Monosodium phosphate"]Sodium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US. widely used in soda and cola as an acidifying agent to give tangy flavor.[/vc_toggle][vc_toggle title="E 341 Monocalcium phosphate"]Calcium phosphate is an acidity regulator, used in baking powder and acts as a bread enhancer. It also binds metal ions, increases the activity of antioxidants and stabilises the texture of canned vegetables[/vc_toggle][vc_toggle title="E 351 Potassium malate"]It is used as acidity regulator or acidifier for use in, for example, canned vegetables, soups, sauces, fruit products and soft drinks. It also acts as an antioxidant and as a food flavor.[/vc_toggle][vc_toggle title="E 353 Metatartaric acid"]An acid, present in sugar cane and produced from glucose. Used in wine, fruit juices, etc.[/vc_toggle][vc_toggle title="E 356 Sodium adipate"]Sodium salt of adipic acid, a natural acid present in beets and sugar cane (juice). Used in herbal salts.[/vc_toggle][vc_toggle title="E 363 Succinic acid"]Natural acid, present in most fruits and vegetables. Commercially synthesised from acetic acid. Used in confectionary and bakery products.[/vc_toggle][vc_toggle title="E 401 Sodium alginate"]Extracted from brown seaweed. It is used as a stabiliser for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products.[/vc_toggle][vc_toggle title="E 403 Ammonium alginate"]Extracted from seaweed. Emulsifier and thickening agent. Used in Soft drinks, food colors, icings, etc.[/vc_toggle][vc_toggle title="E 405 Propylene glycol alginate"]Commonly used as an additive to aid in the processing of foods and improve their texture, flavor, appearance and shelf life.Used in  Ice cream, confectionery, dressings, etc.[/vc_toggle][vc_toggle title="E 407 a Eucheuma algae"]Treated A type of red seaweed. Can be used as a thickening agent in cosmetics and some foods.[/vc_toggle][vc_toggle title="E 410 Locust bean gum"]A natural polysaccharide, produced from the carob tree. Acts as thickener, stabilizer, carrier and gelling agent.for many foods.[/vc_toggle][vc_toggle title="E 414 Gum Arabic"]A natural polysaccharide, produced from the tree Acacia senegal from tropical Africa. Used in soft drinks and gummy sweets such as marshmallow, and gumdrops.[/vc_toggle][vc_toggle title="E 417 Tara meal"]A natural polysaccharide (glactomannan), obtained from the tree Cesalpinia spinosa native to South America, but also cultivated in the Mediterranean region.[/vc_toggle][vc_toggle title="E 420 Sorbitol"]A natural carbohydrate alcohol, present in many berries and fruits, e.g., apples, prunes, cherries and grapes. It is commercially produced from glucose (dextrose). Used in many bakery and confectionary products.[/vc_toggle][vc_toggle title="E 422 Glycerol"]A natural carbohydrate alcohol, which is one of the components of all fats. It is also present in low concentrations in blood. It is commercially produced either synthetically from propene, or by bacterial fermentation of sugars; it is not produced from fat. Used in Bakery and confectionery products.[/vc_toggle][vc_toggle title="E 434 Polyoxyethene-sorbitan-monopalmitate (Polysorbate 40)"]A synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and palmitic acid (a natural fatty acid). Used in desserts, sugar confectionery.[/vc_toggle][vc_toggle title="E 436 Polyoxyethene-sorbitan-tristearate (Polysorbate 65)"]Emulsifier and anti-foaming agent. It is commonly used in cake fillings, cake mixes, cakes, frozen custard, frozen desserts, ice cream, and cream substitutes for coffee.[/vc_toggle][vc_toggle title="E 442 Ammonium phosphatides"]Obtained from ammonia and phosphorylated fatty acids, mainly from rapeseed oil.Found in cocoa and chocolate products.[/vc_toggle][vc_toggle title="E 445 Glycerol ester of root"]An emulsifier and stabilizer used in the soft drinks industry. Also used in chewing gum and ice cream.[/vc_toggle][vc_toggle title="E 451 Triphosphate, Phosphate"]It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Used as a preservative for seafood, meats, poultry, and animal feeds.[/vc_toggle][vc_toggle title="E 460 Cellulose"]Cellulose is the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood. Found in sauces, soups, breads, biscuits and cakes, frozen desserts, margarine, spreads, jams, chocolate, quick-setting desserts and milkshakes.[/vc_toggle][vc_toggle title="E 463 Hydroxypropylcellulose"]Hydroxy propyl cellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically propylated. Found in sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream. Also used as a laxative and as an additive to tobacco products and in cosmetics as a binding agent, emulsion stabilizer, film former and viscosity adjuster.[/vc_toggle][vc_toggle title="E 465 Ethylmethylcellulose"]A mixed ether of cellulose, prepared from cellulose by treatment with alkali, dimethyl sulphate and ethyl chloride. Methyl ethyl cellulose has many different uses, mainly as thickening agent, but also as filler, dietary fiber, anti clumping agent and emulsifier. Used in many products including pasteurized products, ice-creams, cheeses, dairy products, batters, baked emulsions and spreads, breakfast cereals, and bakery goods, sterilized, pasteurized and UHT cream, low-calorie cream and pasteurized low-fat cream. Also used as a tobacco additive.[/vc_toggle][vc_toggle title="E 470 Sodium"]Fatty acids are natural elements of fats and oils. Salts of natural fatty acids are mainly derived from plant origin, but also fats of animal origin may be used. Used in cake mixes and oven ready chips.[/vc_toggle][vc_toggle title="E 471 Mono- and diglyceride"]Manufactured from glycerin (see E422) and fatty acids, these are normally obtained from hydrogenated soya bean oil and as such may be genetically modified. Used where the foaming power of egg protein needs to be retained in the presence of fat and in baked goods as an ‘anti-staling’ agent where it prevents the loss of water from starches.[/vc_toggle][vc_toggle title="E 472 b Lactic acid esters of mono and diglycerides"]Used as a stabilizer – included in low calorie spreads, peanut butter and ice cream to control their texture, starch-based foods such as macaroni, noodles, potato products and in the bakery industry.[/vc_toggle][vc_toggle title="E 472 d Tartaric acid esters of mono and diglycerides"]Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. Emulsifier, stabilizer, coating agent, texture modifier, solvent and lubricant. Used in high fat bread, edible fats, whipped fats and meat products.[/vc_toggle][vc_toggle title="E 472 Mixed acetic and tartaric acid esters"]Consists of esters of glycerol with fatty acids of food fats, acetic acid and tartaric acid. It may contain small amounts of free glycerol, free fatty acids, free acetic acid, free tartaric acid and free glycerides. Found in processed bread and some other products.[/vc_toggle][vc_toggle title="E 474 Sucroglycerides"]Obtained by reacting sucrose with an edible fat or oil with or without the presence of a solvent. Used as an emulsifier, stabilizer and thickener – found in many dairy based products.[/vc_toggle][vc_toggle title="E 476 Polyglycerol polyricinoleate"]Produced from castor oil and glycerol esters. It is used to help reduce the viscosity of molten chocolate, so improving the fluidity and enabling thinner coatings.  Mainly used in icings, toppings and in cake mixes.[/vc_toggle][vc_toggle title="E 479 Thermo-oxidized soya oil"]Found in margarine and similar fat emulsions for frying purposes.[/vc_toggle][vc_toggle title="E 482 Calcium stearyol"]Similar to E481 but with calcium as the added mineral instead of sodium. Lactic acid in commercial food is produced either by chemical synthesis or from bacterial fermentation of a carbohydrate such as corn sugar. It is considered safe for a milk allergic individual. Used as a conditioner in dehydrated potatoes (instant mashed potatoes) and helps to prevent staling in bread.[/vc_toggle][vc_toggle title="E 492 Sorbitan tristearate"]Sorbitan tristearate is used as an emulsifier and stabilizer. It is produced by the esterification of sorbitol with commercial stearic acid derived from food fats and oils. Used in bakery products, toppings and coatings, fat emulsions, milk and cream analogues, beverage whiteners, edible ices, desserts, sugar confectionery including chocolate, emulsified sauces, dietary food supplements, chewing gum and dietetic foods.[/vc_toggle][vc_toggle title="E 494 Sorbitan mono-oleate"]Emulsifier and stabilizer – found in numerous different products including baked goods.[/vc_toggle][vc_toggle title="E 500 Sodium carbonate"]Produced from seawater or salt. Natural minerals. Acidity regulators, alkali, and rising agent.[/vc_toggle][vc_toggle title="E 503 Ammonium carbonate"]Produced from ammonium sulphate and calcium carbonate, natural minerals. Used as a leavening agents baking soda and baking powder.[/vc_toggle][vc_toggle title="E 508 Potassium chloride"]Natural salt, part of sea salt and rock salt. Used in many salt-free/sodium-free/low-sodium products.[/vc_toggle][vc_toggle title="E 511 Magnesium chloride"]Natural salt, part of sea salt and rock salt. Used in sterilizing vegetables[/vc_toggle][vc_toggle title="E 513 Sulphuric acid"]Used in the brewing process to reduce the loss of sugars from the barley. The acid does not remain in the final product. Used in beer and cheese products.[/vc_toggle][vc_toggle title="E 515 Potassium sulphate"]Prepared from potassium salts and sulphuric acid. Natural mineral. Used for treatment of water used for brewing; salt replacer. Beer, low-sodium products[/vc_toggle][vc_toggle title="E 520 Aluminum sulphate"]Natural mineral, from which the commercial product is purified. Used to precipitate protein, for example during the beer brewing process. It also strengthens the structure of vegetables during processing. Beer, pickled vegetables, proteins.[/vc_toggle][vc_toggle title="E 522 Aluminum potassium sulphate"]Helps to ensure food has the desired texture. Used in egg whites and glazed fruits.[/vc_toggle][vc_toggle title="E 524 Sodium hydroxide"]Prepared from natural salt. Used in many products, including bakery products, cocoa products, coffee creamer, and black olives.[/vc_toggle][vc_toggle title="E 526 Calcium oxide"]Prepared from the natural salt calcium oxide. Used in cheese, cocoa products, wine, nutmeg, sweet frozen products, dried fish.[/vc_toggle][vc_toggle title="E 535 Sodium ferrocyanide"]Prepared from hydrogen ferrocyanide and sodium hydroxide. Used as metal binder and anti-caking agent. Used as a salt.[/vc_toggle][vc_toggle title="E 541 Sodium aluminum phosphate"]Used as acids for baking powders for the chemical leavening of baked goods. Also used in processed cheese.[/vc_toggle][vc_toggle title="E 555 Aluminum Potassium silicate"]Produced from several natural minerals. Used in some dry products, but hardly used.[/vc_toggle][vc_toggle title="E 558 Bentonite"]A natural type of clay from volcanic origin. Used as anti-caking agent and emulsifier. Also used as clarifying agent in fruit juice preparations. Used in fruit juices and aromas. Main use, however, is in cosmetics.[/vc_toggle][vc_toggle title="E 574 Gluconic acid"]Synthetic, or produced by fungi from sugar. Used in fruit juices and jelly-powder.[/vc_toggle][vc_toggle title="E 578 Calcium gluconate"]Calcium salt of gluconic acid. Anti-caking agent and strengthens the structure of canned vegetables. Used in pudding powders, custard, canned vegetables, and bakery products.[/vc_toggle][vc_toggle title="E 585 Iron-II-lactate"]Iron salt of lactic acid. Iron supplement in Infant formula.[/vc_toggle][vc_toggle title="E 621 Monosodium glutamate"]Sodium salt from glutamic acid, a natural amino acid (building block of protein). Flavor enhancer. Glutamic acid and glutamates have the specific umami taste and enhance many other flavors, thereby reducing the amounts of salt needed in a product.[/vc_toggle][vc_toggle title="E 623 Calcium diglutamate"]Calcium salt from glutamic acid, a natural amino acid (building block of protein). Mainly used in low salt (low sodium) products.[/vc_toggle][vc_toggle title="E 625 Magnesium diglutamate"]Magnesium salt from glutamic acid, a natural amino acid (building block of protein). Hardly used, only in low sodium meat products.[/vc_toggle][vc_toggle title="E 627 Sodium guanylate"]Sodium salt of guanylic acid, a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines.[/vc_toggle][vc_toggle title="E 629 Calcium guanylate"]Calcium salt of guanylic acid. Flavor enhancer. Guanylic acid and guanylates do not have the specific umami taste but strongly enhance many other flavors, thereby reducing the amounts of salt needed in a product. Used in many products, mainly in low-salt/sodium products.[/vc_toggle][vc_toggle title="E 631 Disodium inosate"]Sodium salt of inosinic acid, a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.[/vc_toggle][vc_toggle title="E 633 Dicalcium inosinate"]Calcium salt of inosinic acid. Flavor enhancer. Used in many products. Mainly used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 635 Disodium 5"]Used in many products. Mainly used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 901 Bees wax, white and yellow"]Natural polymer produces by bees. The white wax is bleached by sunlight or hydrogen peroxide. Coating, in chewing gum and part of honey flavor.[/vc_toggle][vc_toggle title="E 901 Bees wax, white and yellow"]Natural polymer produced from the Canauba palm (Copernica cerifera ) and related species from Brazil. Used in chewing gum, confectionary, coffee, and bakery products.[/vc_toggle][vc_toggle title="E 912 Montanic acid ester"]Wax obtained by solvent extraction of lignite (brown coal). It consists of non-glyceride carboxylic acid esters, free acids and resins. Coating for citrus fruits.[/vc_toggle][vc_toggle title="E 938 Argon"]Natural inert gas. Found in canned products.[/vc_toggle][vc_toggle title="E 951 Aspartame"]Has a calorific value, the tiny amount needed to create a sweetened taste results in a negligible calorie content in the food product. Used in sweets, diet foods, and soft drinks.[/vc_toggle][vc_toggle title="E 953 Isomalt"]Consists of sugar being converted to isomaltulose, then hydrogenated to form isomalt. Sweetener found in boiled sweets, toffee, lollipops, fudge, wafers, cough drops, throat lozenges, and a wide variety of other products.[/vc_toggle][vc_toggle title="E 957 Thaumatin"]A protein that originates from the tropical fruit, Thaumococcus danielli. It can be up to x2000 sweeter than sugar, although it conveys a slightly different and more slowly developing taste. Used in bread, fruit, and wine.[/vc_toggle][vc_toggle title="E 965 Maltit"]A sugar alcohol which has a lower calorie content than sugar. Used in diet foods.[/vc_toggle][vc_toggle title="E 967 Xylitol"]A carbohydrate alcohol derived from corn, raspberries, lettuce and plums. Used in chewing gum, ice-cream, jam, and bakery products.[/vc_toggle][vc_toggle title="Edamame beans"]The immature soya bean – usually steamed in pod and eaten directly from the pod.[/vc_toggle][vc_toggle title="Egg white"]The clear, viscous substance surrounding the egg yolk. Turns white when cooked or beaten.[/vc_toggle][vc_toggle title="Escarole lettuce"]A bitter green commonly used in Sicilian cuisine; related to chicory and not commonly found in American dishes. This leafy, dark green offer many of the nutritional benefits of other, more common greens, including spinach, romaine and kale.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 101 Riboflavin"]Also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection. As a food additive, it is used as a deep yellow – orange – red food coloring.[/vc_toggle][vc_toggle title="E 104 Quinoline yellow"]A mixture of organic compounds derived from the dye Quinoline Yellow SS (Spirit Soluble). Quinoline Yellow is permitted in beverages and is used in foods, like sauces, decorations, and coatings; Quinoline Yellow is not listed as a permitted food additive in Canada or the US, where it is permitted in medicines and cosmetics and is known as D&C Yellow 10.[/vc_toggle][vc_toggle title="E 1105 Lysozyme"]An enzyme, that is commercially prepared from chicken eggs or by bacteria. One of the most powerful natural antibacterial and antiviral compounds known to man, has been used in foods and pharmaceuticals for over three decades as it naturally inhibits the growth of many spoilage organisms, increases a healthy shelf life and ensures food safety.[/vc_toggle][vc_toggle title="E 1200 Polydextrose"]A synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200.[/vc_toggle][vc_toggle title="E 123 Amaranth"]An anionic dye. As a food additive it has E number E123. Amaranth usually comes as a trisodium salt. It has the appearance of reddish-brown, dark red to purple water-soluble powder. Can be found in cake mixes, jelly crystals, wine, spirits, soups, and desserts.[/vc_toggle][vc_toggle title="E 127 Erythrosine"]An organoiodine compound, specifically a derivative of fluorone. It is cherry or melon-pink synthetic, primarily used for food coloring. Commonly used in sweets such as some candies and popsicles, and even more widely used in cake-decorating gels. It is also used to color pistachio shells.[/vc_toggle][vc_toggle title="E 129 Allura red AC"]It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. It is used in many products, such as cotton candy, soft drinks, cherry flavored products, children’s medications, and dairy products. It is by far the most commonly used red dye in the United States.[/vc_toggle][vc_toggle title="E 132 Indigo Carmine"]An organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant. Used in ice-cream, sweets, baked goods, confectionery, and biscuits.[/vc_toggle][vc_toggle title="E 140 Chlorophylls and chlorophyllins"]Natural green color, present in all plants and algae. Commercially extracted from nettles, grass and alfalfa. Used in pasta, absinthe, cheeses, preserved vegetables, jams, jellies and marmalades.[/vc_toggle][vc_toggle title="E 141 Chlorophylls"]Synthetic copper complex of chlorophyll (E140), a natural green color, which is present in all plants and algae. E141 is commercially extracted from nettles, grass and alfalfa. Due to chemical de-esterification of chlorophyll, phaeophytins are formed. Used in sweets, soups, ice creams, and preserved green fruits and vegetables.[/vc_toggle][vc_toggle title="E 1412 Di-starch phosphate (modified starch)"]Prepared by treating starch with a phosphorylating agent.[/vc_toggle][vc_toggle title="E 1414 Acetylated di-starch phosphate (modified starch)"]Prepared by treating starch with a phosphorylating agent and acetic acid. The resulting starch has increased stability and dissolves better at low temperatures. Used in yogurt, puddings, mayonnaise, canned foods, ice cream, frozen microwave noodle, sauce, salad dressing, seasoning, and tarre juice.[/vc_toggle][vc_toggle title="E 1420 Acetylated starch (modified starch)"]Can be used as a stabilizer, thickener, binder, emulsifier during food and cosmetic processing. Used in ketchups, sauces, mayonnaises, semi-finished products, horticultural preserved products, marmalades, jams, spices, different products made of fruits and ice-cream.[/vc_toggle][vc_toggle title="E 1440 Hydroxypropyl starch (modified starch)"]Obtained by treatment of corn or wheat starch with heat, alkali, acids or enzymes. Used in food thickeners, stabilizers, emulsifiers and texturizers in various commercial foods: baked goods, ice creams, jams, canned foods, confections, sauces, etc.[/vc_toggle][vc_toggle title="E 1450 Starch sodium octenylsuccinate (modified starch)"]Salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production.[/vc_toggle][vc_toggle title="E 150 b Sulphite lye Caramel"]Complex brown color mixture, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof. Used in brown bread, buns, chocolate, biscuits, brandy, chocolate flavored flour-based confectionery, coatings, decorations, fillings and toppings, crisps, fish spreads, frozen desserts, pickles, sauces and dressings, cola drinks, sweets, vinegar, whisky.[/vc_toggle][vc_toggle title="E 1505 Triethyl citrate"]An ester of citric acid. It is a colorless, odorless liquid used as a food additive to stabilize foams, especially as whipping aid for egg white.[/vc_toggle][vc_toggle title="E 1518 Glycerin triacetate (Triacetin)"]It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. Used as a fungicide, humectant and solvent for flavors derived from glycerol; used to coat fresh fruit in the US, essences, cigarette filters.[/vc_toggle][vc_toggle title="E 154 Brown FK"]A brown mixture of six synthetic azo dyes, with addition of sodium chloride, and/or sodium sulfate. Used in smoked and cured mackerels and other fish and also in some cooked hams and other meats.[/vc_toggle][vc_toggle title="E 160 c Capsanthin, Capsorubin"]Used widely in poultry feed to deepen the color of egg yolks it can also be found in cheese slices and chicken pies.[/vc_toggle][vc_toggle title="E 161 g Canthaxanthin"]Found in some mushrooms, crustaceans and fish, so vegetarians beware, but it is normally obtained commercially from beta-carotene. Used in such products as chicken in breadcrumbs, fish fingers, mallow biscuits, pickles and preserves, sauces and sweets it is also fed to farmed salmon and trout to enhance the color of the flesh. Fed to laying hens to color egg yolks. It is also used to color the skin in artificial sun-tan products.[/vc_toggle][vc_toggle title="E 163 Anthocyanins"]Can be derived from a number or sources such as grape skin extract, blackcurrant extract, purple corn color, and red cabbage color. Used in dairy products, soups, glacé cherries, sweets, pickles, jelly, and soft drinks.[/vc_toggle][vc_toggle title="E 171 Titanium dioxide"]A natural color found as chalk, limestone, marble, dolomite, eggshells, and the shells of many marine animals.             Used in biscuits, breads, cakes, ice-cream, sweets, vitamins and other tablets, canned fruit and vegetables, wine.[/vc_toggle][vc_toggle title="E 173 Aluminium"]A naturally occurring silvery-white metal smelted from the ore, Bauxite. Because of its chemical form, aluminium never occurs in the metallic form in nature, but its compounds are present to varying degrees in almost all rocks, vegetation, and animals. Used in tablets, sugar-coated flour, confectionery, and cake decorations.[/vc_toggle][vc_toggle title="E 175 Gold"]Gold is extracted by the cyanide process (extracting gold from its ore by treatment with sodium cyanide) or by amalgamation with mercury. Amalgamation involves gold being drawn into mercury to form an alloy – amalgam. The mercury can then be removed by being dissolved in nitric acid, leaving gold. Used in sugar-coated flour confectionery and chocolate confectionary decorations.[/vc_toggle][vc_toggle title="E 200 Sorbic acid"]Naturally occurs in the fruit of the European Mountain-ash, after which the acid is named. It is commercially produced by several different chemical pathways. Used in a wide range of products, such as yogurt and other fermented dairy products, fruit salads, confectionery, lemonade, cheese, rye bread, cakes and bakery products, pizza, shellfish, lemon juice, wine, cider and soups.[/vc_toggle][vc_toggle title="E 210 Benzoic acid"]Whilst occurring naturally in many edible berries, fruits and vegetables it is available commercially by chemical synthesis from Benzoin, a resin exuded by trees native to Asia. Can be found in beer, coffee essence, dessert sauces, soft drinks, flavoring syrups, fruit juice, pulp and purée, jam, margarine, marinated herring.[/vc_toggle][vc_toggle title="E 213 Calcium benzoate"]Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene. It is used in soft drinks, fruit juice, concentrates, soy milk, soy sauce and vinegar. It is the most widely used preservative in making bread and other bakery products.[/vc_toggle][vc_toggle title="E 215 Sodium ethyl-para-hydroxybenzoate"]It is used as an antifungal preservative. Found in most fruits, mushrooms, cinnamon, cloves, some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene and then esterified.[/vc_toggle][vc_toggle title="E 218 Methyl-para-hydroxbenzoate"]Naturally found as a pheromone for a variety of insects and is a component of queen mandibular pheromone. Preservative used in ice cream, alcoholic drinks, medicine, and baked goods.[/vc_toggle][vc_toggle title="E 220 Sulphur dioxide"]A common substance which also has bleaching effects that are exploited in order to prevent discoloration of products such as flour. It occurs naturally from the combustion of sulphur, hydrogen sulphide or gypsum, and may be considered a pollutant. Used in sausages, burgers, dried fruit, vegetables, and soft drinks.[/vc_toggle][vc_toggle title="E 222 Sodium hydrogen sulphite"]Prevents oxidation and helps to preserve flavor. prevents oxidation and helps to preserve flavor. Used in wine, canned fruits, frozen shellfish, jams, pickles, vegetables, ciders, and juices.[/vc_toggle][vc_toggle title="E 224 Potassium metabisulphite"]Used as an antimicrobial, antioxidant synthetic food preservative and bleaching agent in food products. Used in wine, frozen vegetables, frozen shellfish, fruit juice, and pickles.[/vc_toggle][vc_toggle title="E 227 Calcium hydrogen sulphite"]Used as an antimicrobial synthetic preservative in food products. It can also be used as a firming agent and disinfectant. Used in canned fruit, canned vegetables, fruit juice, fruit jellies, jams, pickles and beer.[/vc_toggle][vc_toggle title="E 233 Thiabendazole"]A systemic benzimidazole fungicide used to control fruit and vegetable diseases such as mold, rot, blight, and stain. Used in mushrooms, pears, bananas, oranges, potatoes, meat, and milk.[/vc_toggle][vc_toggle title="E 239 Hexamethylene-tetramine"]Obtained by reacting Ammonia with Formaldehyde. Used as a preservative against fungi in food products such as Caviar, cheese, herring and preserved fish.[/vc_toggle][vc_toggle title="E 249 Potassium nitrite"]The salt of nitrous acid and is highly oxidizing. Used in meat (smoked, cured and processed), root vegetables, and fish.[/vc_toggle][vc_toggle title="E 251 Sodium nitrate"]A salt used extensively as a preservative and color fixative of processed meats such as sausage and bacon. Used in meat (smoked, cured and processed), cheese, and root vegetables.[/vc_toggle][vc_toggle title="E 260 Acetic acid"]The variety of source materials, and the differing organic acids and esters derived from that source material which are also present, that are responsible for the different flavors and aromas of vinegar. Used in beer, bread, cheese, chutney, horseradish cream, pickles, salad cream, brown sauce, fruit sauce, mint sauce and jelly and tinned baby food, sardines and tomatoes.[/vc_toggle][vc_toggle title="E 262 Sodium acetate"]The sodium salt of acetic acid. Typical use in food products include bouillons. Used as a preservative in liquorice, as a pickling agent and as a flavor-enhancing additive in meat and poultry. A frequent use is to impart a salt and vinegar flavor to potato crisps.[/vc_toggle][vc_toggle title="E 280 Propionic acid"]Natural acid present in small quantities in many foods, sometimes in high concentrations produced by bacteria in fermented foods, such as types of Swiss cheese. It is also produced on a large scale by the bacteria in the large intestine. It is also a normal component of sweat. Commonly used in bread and flour products.[/vc_toggle][vc_toggle title="E 282 Calcium propionate"]The calcium salt of propionic acid. This chemical is produced by bacteria, either in the large intestine, or in fermented products. Used in processed cheese, bread, meat, flour, and chocolate.[/vc_toggle][vc_toggle title="E 296 Malic acid"]Made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Typical products include non-alcoholic beverages, chewing gum, gelatins, puddings, fillings, hard and soft sweets, jams and jellies, processed fruits and fruit juices.[/vc_toggle][vc_toggle title="E 300 Ascorbic acid (vitamin C)"]A natural antioxidant occurring in most fruits and vegetables. E300 can also be produced synthetically from the fermentation and oxidation of glucose. It is a sugar acid that is most commonly used as a bread enhancer by acting as a flour-treating agent. Ascorbic acid also known as Vitamin C, essential for growth, healthy teeth, gums, bones, skin and blood vessels and aiding the absorption of iron, is found naturally in many fresh fruits and vegetables. Signs of deficiency – Easy bruising, dry skin, slow metabolism.[/vc_toggle][vc_toggle title="E 302 Calcium L-ascorbate"]Used as an antioxidant, a color preservative and as a vitamin supplement. It can be found in bouillons, consommés, scotch eggs and other food products.[/vc_toggle][vc_toggle title="E 306 Natural tocopherols (Vitamin E)"]An antioxidant for polyunsaturated fatty acids in tissue fats and is used in meat pies, desert toppings and vegetable oils as well as a vitamin supplement.[/vc_toggle][vc_toggle title="E 308 Gamma-tocopherol"]Acts as an antioxidant in fatty products, mostly to prevent olive oil from turning rancid. Used in processed meats, cheese, and vitamin enriched foods.[/vc_toggle][vc_toggle title="E 310 Propyl gallate"]Produced by the esterification (production of an ester by reacting alcohol and acid) of gallic acid, produced in plant tannins. Used in cereals, milk, cheese, salad dressings, fats, and oils.[/vc_toggle][vc_toggle title="E 312 Dodecyl gallate"]Synthesized from lauryl alcohol and gallic acid, which is produced from plant tannins. Anti-oxidant in fatty products, especially added to prevent rancidity. Used in oils and fats, margarine, soups, etc.[/vc_toggle][vc_toggle title="E 316 Sodium Erythororbate"]A Sodium salt of erythorbic acid, a synthetic isomer of vitamin C but with only 1/20 of the vitamin activity. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.[/vc_toggle][vc_toggle title="E 321 Butylated hydroxytoluene"]A lipophilic organic compound that is used as an antioxidant. BHT is prepared by the reaction of p-cresol (4-methylphenol) with isobutylene (2-methylpropene) catalysed by sulfuric acid. It was patented in 1947 and approved by FDA in 1954 for use in vegetable oils, shortening, lard, fat, margarine, carbonated drinks, cheese spreads, chewing gum, ice cream, dry breakfast cereal.[/vc_toggle][vc_toggle title="E 325 Sodium lactate"]The sodium salt of Lactic acid. Used in cheese, sponge cakes and Swiss rolls, ice cream, jams, jellies, margarine, marmalades and sweets.[/vc_toggle][vc_toggle title="E 327 Calcium lactate"]The calcium salt of lactic acid. Used in cream, cheese, ice-cream, soup, baking powder.[/vc_toggle][vc_toggle title="E 331 Monosodium citrate"]Sodium salts of citric acid, a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. Commercially prepared by fermentation of molasses with the mould Aspergillus niger[/vc_toggle][vc_toggle title="E 333 Monocalcium citrate"]Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements.[/vc_toggle][vc_toggle title="E 336 Monopotassium tartrate"]Potassium tartarate is an acidity regulator and anti-oxidant. Also used in producing baking powder and as emulsifier.[/vc_toggle][vc_toggle title="E 338 Orthophosphoric acid"]Normal constituent of many fruits and vegetables. Commercially produced from phosphate mined in the US. It increases the permeability of salt in meats and acts as an anti-oxidant. Used in many products, mainly cola, meat and cheese products.[/vc_toggle][vc_toggle title="E 340 Monopotassium phosphate"]It prevents desiccation and is used as an acid stabilizer in powder[/vc_toggle][vc_toggle title="E 350 Sodium malate"]A natural acid present in fruit, its alate is used as a buffer and flavouring in soft drinks, confectionery and other foods.[/vc_toggle][vc_toggle title="E 354 Calcium tartrate"]A byproduct of the wine industry, prepared from wine fermentation dregs. It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. It finds use as a food preservative and acidity regulator. Used in fish and fruit preserves, seaweed products, pharmaceuticals, etc.[/vc_toggle][vc_toggle title="E 355 Adipic acid"]Small but significant amounts of adipic acid are used as a food ingredient as a flavorant and gelling aid. Used in mainly confectionery, marmalade and sausages.[/vc_toggle][vc_toggle title="E 357 Potassium adipate"]It is the potassium salt of adipic acid. Used as a food additive when cooking.[/vc_toggle][vc_toggle title="E 380 Triammonium citrate"]Helps to keep maintain the correct consistency of cheese spreads. Used in confectionary chocolate and cheese spreads.[/vc_toggle][vc_toggle title="E 402 Potassium alginate"]Potassium salt of alginic acid, a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae. Used Many different products, mainly for low-salt/sodium products.[/vc_toggle][vc_toggle title="E 404 Calcium alginate"]Thickening agent, emulsifier, prevents crystallisation in frozen products. Used in Ice cream and frozen bakery products.[/vc_toggle][vc_toggle title="E 406 Agar"]Thickener and vegetable gum derived from red seaweed; sometimes used as a laxative, found in manufactured meats and ice cream[/vc_toggle][vc_toggle title="E 407 Carrageenan"]Derived from a red seaweed by heating and converting into a gel. Used to thicken and stabilize processed foods. Also used as an emulsifier in certain products. Used in ice cream, chocolate milk, sherbet, jam, jelly, cheese spread, dressings, crackers, pastries, custard, evaporated milk, whipped cream, infant formula, and soy milk.[/vc_toggle][vc_toggle title="E 412 Guar gum"]Extracted from the guar bean; made with the ground up guar seeds. Used as a thickener, binder, and stabilizer in a variety of foods. Used in baked goods, cereal, fruit drinks, frozen fruit, cheese spread, dressing, jelly and preserves, yogurt, kefir, sauces, and ice cream.[/vc_toggle][vc_toggle title="E 415 Xanthan gum"]A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentationprocess. Commonly used in salad dressings and sauces.[/vc_toggle][vc_toggle title="E 418 Gellan"]A natural polysaccharide, produced by the bacterium Pseudomonas elodea from starch, and used as an emulsifier, stabilizer, thickener, and gelling agent in food and beverage industry. Used in Dairy products, dressings, juices, etc.[/vc_toggle][vc_toggle title="E 421 Mannite"]A natural carbohydrate alcohol, present in many plants, e.g., conifers, seaweed and mushrooms. It is commercially produced from glucose (dextrose). Used as an Anti-caking agent, low-calorie sweetener, bulking agent, etc.[/vc_toggle][vc_toggle title="E 432 Polyoxyethene-sorbitan-mono-oleate (Polysorbate 20)"]Widely used as an emulsifier or solubilizer in a variety of foods including bakery products.[/vc_toggle][vc_toggle title="E 435 Polyoxyethene-sorbitan-monostearate (Polysorbate 60)"]A synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid). Various purposes such as to disperse flavors and colors, to make essential oils and vitamins soluble and to improve volume and texture in bakery products.[/vc_toggle][vc_toggle title="E 440 Pectin"]A natural acid polysaccharide present in nearly all fruits, especially apples, quinces and oranges. It is commercially produced from apple pulp and orange peels. Sodium, potassium, and ammonium pectates are the respective salts of pectin. Amidated pectin is prepared by treating pectin with ammonia, after which amides are formed at the acid side chains. Used in Marmalades, fruit jellies and sauces, and many other different products.[/vc_toggle][vc_toggle title="E 444 Sucrose-acetate-isobutyrate"]Categorized as generally recognized as safe (GRAS) as a food additive in cocktail mixers, beer, malt beverages, or wine coolers[2] and is a potential replacement for brominated vegetable oil.[/vc_toggle][vc_toggle title="E 450 Diphosphate, Phosphate"]Salts of sodium/potassium/calcium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid. Found in many different products. Various diphosphates are used as emulsifiers, stabilizers, acidity regulators, raising agents, sequestrants, and water retention agents in food processing.[/vc_toggle][vc_toggle title="E 452 Polyphosphate"]Sequestrants (metal binders), stabilizer and emulsifiers. Also used to retain water during processing and storage.[/vc_toggle][vc_toggle title="E 461 Methylcellulose"]Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsfier. Used in ice cream or croquette. Methyl cellulose is also an important emulsifier, preventing the separation of two mixed liquids.[/vc_toggle][vc_toggle title="E 464 Hydroxypropylmethylcellulose"]A semisynthetic compound derived from cellulose, the woody material produced by plants. Found in sterilized, pasteurized and UHT cream, low-calorie cream and pasteurized low-fat cream, bakery products and in reduced fat products. Also in pharmaceuticals including Multibionta 50+ Probiotic multi vitamin pills, Rhinolast nasal allergy spray and Viagra.[/vc_toggle][vc_toggle title="E 466 Carboxymethylcellulose"]Used as a viscosity modifier or thickener, and to stabilize emulsions. It is used in drink flavorings, cordials, flavored toppings, breakfast cereals, snack bars, infant formula, frozen cakes, fruit twists, fillings, bases and toppings, instant pasta and sauces, ice creams, icings, confectionery, cottage cheese and cream cheese spread. It is also used in medication, laxatives and antacids.[/vc_toggle][vc_toggle title="E 470 b Magnesium salts of edible fatty acids"]Magnesium salts of fatty acids are the magnesium salts of natural fatty acids. They are produced mainly from plant origin, but can also be produced from the fats of animals. Used in cake mixes and oven ready chips. Also used extensively in bread and wheat-based bakery goods, which give the home baked taste.[/vc_toggle][vc_toggle title="E 472 a Acetic acid esters of mono and diglycerides"]Improves aeration properties of high fat recipes and produces a stable foam in whipped products by collecting together the fat globules.[/vc_toggle][vc_toggle title="E 472 c Citric acid esters of mono and diglycerides"]Formed by esterifying the hydroxyl groups of mono and diglycerides. Used as an emulsifier. A substitute for lecithin (E322) in various applications. Permitted for use in infant formula and follow-on milk and other foods for infants and young children.[/vc_toggle][vc_toggle title="E 472 e Mono- and diacetyl tartaric acid esters"]Sters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. It is used in crusty breads, such as rye bread with a springy, chewy texture, as well as biscuits, coffee whiteners, ice cream, and salad dressings.[/vc_toggle][vc_toggle title="E 473 Sucrose esters"]Mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with sugar. Used to stabilize margarine, mayonnaise, soups and dairy desserts. Modify swelled starch in noodles and baked goods. Also, may be found in the following: baking mixes, chewing gum, coffee and tea beverages with added dairy ingredients, frozen dairy desserts and mixes, as a component of protective coatings applied to fresh apples, avocados, bananas, banana plantains, limes, melons (honeydew and cantaloupe), papaya, peaches, pears, pineapples, and plums to retard ripening and spoiling. Also involved in the production of olestra.[/vc_toggle][vc_toggle title="E 475 Polyglycerol esters of fatty acids"]Combination of polyglycerol and natural fats. Extensively used in icings, toppings and cake mixes, ice cream, other desserts, bakery and pastry products.[/vc_toggle][vc_toggle title="E 477 Propane"]A combination of propanediol and natural fats. Used in bakery products in cakes and whipped toppings as emulsifiers and aerating agents, soft drinks, ice-cream, and processed meats.[/vc_toggle][vc_toggle title="E 481 Sodium stearoyl"]Manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide).  Found in bakery products, chewing gum, puddings and gravy.[/vc_toggle][vc_toggle title="E 483 Stearyl tartrate"]Used as a dough strengthening agent.[/vc_toggle][vc_toggle title="E 493 Sorbitan monolaurate"]A lipophilic surface-active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallization of fats. Used in bakery products, toppings and coatings, marmalade, fat emulsions, milk and cream analogues, beverage whiteners, liquid tea concentrates and liquid fruit and herbal infusion concentrates, edible ices, emulsified sauces, dietary food supplements, chewing gum, dietetic foods intended for special medical purposes.[/vc_toggle][vc_toggle title="E 495 Sorbitan monopalmitate"]Sorbitan monopalmitate is a polysorbate that is derived from the mixture of partial esters of sorbitol and its mono- and dianhydrides with palmitic acid. Used in baked goods and other products.[/vc_toggle][vc_toggle title="E 501 Potassium carbonate"]Regulates the acidity of foods. Baking powder, baked products, cocoa, chocolate products.[/vc_toggle][vc_toggle title="E 507 Hydrochloric acid"]Natural acid, normal acid in the stomach. Produced from salt and sulphuric acid. Acidity regulator. Used in cheese and beer.[/vc_toggle][vc_toggle title="E 509 Calcium chloride"]Natural salt, part of sea salt and rock salt. Acidity regulator, enhances firmness in fruits and vegetables, binds metals. Used in many products, also used as calcium source in nutrition supplements.[/vc_toggle][vc_toggle title="E 512 Tin II Chloride"]Prepared from tin ores and hydrochloric acid. Used in canned beans and asparagus[/vc_toggle][vc_toggle title="E 514 Sodium sulphate"]Prepared from salt and sulphuric acid. Filling agent and stabilizer. Used in chewing gum and colors.[/vc_toggle][vc_toggle title="E 517 Ammonium sulphate"]Carriers are substances that can be used to hold other additives. Used in bakery and confectionary products.[/vc_toggle][vc_toggle title="E 521 Aluminum sodium sulphate"]Prepared from natural aluminum sulphate. It strengthens the structure of vegetables during processing. It is used as acidity regulator and bleaching agent in flour. Used in flour, cheese, confectionary[/vc_toggle][vc_toggle title="E 523 Aluminum ammonium sulphate"]It is used as acid source in baking powder for bakery products, baked at high temperature. It also stabilizes colors.[/vc_toggle][vc_toggle title="E 525 Potassium hydroxide"]Prepared from the natural salt potassium chloride. Strong alkali used as acidity regulator. Also used to enhance the industrial peeling of fruits and to blacken olives. Bakery products, cocoa products, black olives and the color annatto[/vc_toggle][vc_toggle title="E 530 Magnesium oxide"]A solid mineral that occurs naturally as periclase and is a source of magnesium Used in cocoa products and bakery products.[/vc_toggle][vc_toggle title="E 538 Calcium ferrocyanide"]Low-sodium salt. A substitute for regular salt.[/vc_toggle][vc_toggle title="E 552 Calcium silicate"]Produced from chalk and special sand. An additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption.[/vc_toggle][vc_toggle title="E 556 Aluminum Calcium silicate"]Anti-caking agent used in some dry products, but hardly used.[/vc_toggle][vc_toggle title="E 570 Stearic acid (fatty acids)"]A normal part of any fat. Commercially prepared from cottonseed oil, but animal origin cannot be excluded. Used in chewing gum, butter aroma/flavor, bakery products. Also used in cosmetics and pharmaceutical preparations.[/vc_toggle][vc_toggle title="E 577 Potassium gluconate"]Potassium salt of gluconic acid. Sequestrant (binds metals) in many products. Also used as nutrient for yeast. Used in pudding powders and custard.[/vc_toggle][vc_toggle title="E 579 Iron-II-gluconate"]Iron salt of gluconic acid. It is a color and a iron supplement. Used in olives and food supplements.[/vc_toggle][vc_toggle title="E 620 Glutamic acid"]Natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines.[/vc_toggle][vc_toggle title="E 622 Monopotassium glutamate"]Potassium salt from glutamic acid, a natural amino acid (building block of protein). Present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines.[/vc_toggle][vc_toggle title="E 624 Monoammonium glutamate"]Ammonium salt from glutamic acid, a natural amino acid (building block of protein). Mainly used in low salt (low sodium) products.[/vc_toggle][vc_toggle title="E 626 Guanylic acid"]Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines.[/vc_toggle][vc_toggle title="E 628 Dipotassium guanylate"]Potassium salt of guanylic acid. Used in many products, mainly in low-salt/sodium products.[/vc_toggle][vc_toggle title="E 630 Inosinic acid"]A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.[/vc_toggle][vc_toggle title="E 632 Dipotassium inosinate"]Potassium salt of inosinic acid. Flavor enhancer. Umami taste. Used in many products. Mainly used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 634 Calcium 5"]Mixture of calcium salts of guanylic (E626) and inosinic acid (E630). Used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 640 Glycine and its sodium salts"]A natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic. It is a nutrient, mainly for yeast in bread. Also used as a bread enhancer. Used in bakery products.[/vc_toggle][vc_toggle title="E 902 Candelilla wax"]Natural polymer produced from the Mexican trees Euphorbia antisyphilitica, E. cerifera and Pedilanthus pavonis. Used in chewing gum and confectionary products.[/vc_toggle][vc_toggle title="E 904 Shellac"]Natural polymer derived from certain species of lice from India. Coating. Used as a confectionery or fruit coating.[/vc_toggle][vc_toggle title="E 927 Carbanide"]Bread enhancer. Bleaching agent for flour. Not used often.[/vc_toggle][vc_toggle title="E 950 Acesulfame K"]Can be up to x200 sweeter than natural sugar. It is stable at very high temperatures and so used in many bakery products. It is also often used in conjunction with aspartame. Used in chewing gum, yogurt, alcoholic drinks, and syrup.[/vc_toggle][vc_toggle title="E 952 Cyclamate"]Approximately x30 sweeter than natural sugar. It is remains stable at high temperatures, which enables it to be used in cooked foods such as bakery products. Used in bakery products and diet foods.[/vc_toggle][vc_toggle title="E 954 Saccharin"]Most widely used sugar substitute used in soft drinks, medicine, sweets, and toothpaste[/vc_toggle][vc_toggle title="E 959 Neohesperidine DC"]Produced by the hydrogenation of neohesperidine, which is found naturally in bitter oranges, and may be up to x1800 sweeter than sugar. Used in ice cream, diet foods, and yogurt.[/vc_toggle][vc_toggle title="E 966 Lactite"]A carbohydrate alcohol derived from lactose in whey (from milk). Used in bakery products, ice-cream, sugar-free and low-calorie foods, and chocolate.[/vc_toggle][vc_toggle title="Earl Grey Tea"]A tea blend which has been flavored with the addition of oil of bergamot.[/vc_toggle][vc_toggle title="Eel"]Edible slender fish. Often used in Japanese cuisines.[/vc_toggle][vc_toggle title="Egg yolk"]The yellow part of an egg.[/vc_toggle][vc_toggle title="Evaporated milk"]Shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554202988120{padding-top: 50px !important;padding-bottom: 28px !important;}"]

F

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Fennel (Fresh)"]Highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and in soups and fish sauce.[/vc_toggle][vc_toggle title="Flaxseed"]Also known as linseed – used in oils and baking. Its nutty-tasting seeds can be eaten on their own or crushed and cold-pressed to release flaxseed oil. Also used in cereals or bread.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Fig (Fresh or dried)"]A soft pear-shaped fruit with sweet dark flesh and many small seeds, eaten fresh or dried.[/vc_toggle][vc_toggle title="Fuji apple"]Type of apple. They have a dense flesh that is sweeter and crisper than many other apple cultivars, making them popular with consumers around the world.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554203540693{padding-top: 50px !important;padding-bottom: 28px !important;}"]

G

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Gala apple"]Type of apple. Gala apples are non-uniform in color, usually vertically striped or mottled, with overall orange color. They are sweet, fine textured, and aromatic,[1] can be added to salads, cooked, or eaten raw, and are especially suitable for creating sauces.[/vc_toggle][vc_toggle title="Garlic"]A strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.[/vc_toggle][vc_toggle title="Gin"]Liquor made from the juniper berry.[/vc_toggle][vc_toggle title="Gluten"]Found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, etc.), as well as products derived from these grains (such as breads and malts).[/vc_toggle][vc_toggle title="Golden Delicious apple"]Type of apple. A large, yellowish-green skinned cultivar and very sweet to the taste. It is prone to bruising and shriveling, so it needs careful handling and storage. It is a favorite for salads, apple sauce, and apple butter.[/vc_toggle][vc_toggle title="Gooseberries (raw)"]Small and firm but sometimes ribbed and translucent, gooseberries are a unique little plant-based food growing on relatively small, thorny bushes[/vc_toggle][vc_toggle title="Granny Smith apple"]Type of apple. The fruit is hard, with a light green skin and crisp, juicy flesh. The flavor is tart and acidic, which possibly limits raw consumption. However, it remains firm when baked, making it a very popular cooking apple used in pies, where it can be sweetened. The apple goes from being completely green to turning yellow when overripe.[/vc_toggle][vc_toggle title="Grapes (red)"]Can be eaten fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, grape seed oil, and red wine.[/vc_toggle][vc_toggle title="Guava"]An edible, pale orange tropical fruit with pink juicy flesh and a strong sweet aroma.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Galia Melon"]They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor.[/vc_toggle][vc_toggle title="Gelatin"]Gelatin has the E number E 441, it is in almost every gummy confectionery and items like marshmallow, ice cream and even low-fat yogurt.[/vc_toggle][vc_toggle title="Ginger"]Hot, fragrant spice. Used as a flavoring mainly but can be found chopped, powdered, preserved or candied.[/vc_toggle][vc_toggle title="Goat"]A domesticated animal. The flesh of this animal can be eaten. It is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage.[/vc_toggle][vc_toggle title="Goose"]A species of duck. The meat of the bird is widely eaten. It is dark meat, with an intense flavor more often compared to beef than chicken.[/vc_toggle][vc_toggle title="Granary Bread"]A type of bread made with malted wheat flakes – this gives the bread a noticeable texture.[/vc_toggle][vc_toggle title="Grapefruit (Pink)"]Large, round citrus fruit with edible flesh. The taste ranges from highly acidic and somewhat sour, to sweet and tart.[/vc_toggle][vc_toggle title="Grapes (white)"]Can be eaten fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, grape seed oil, and white wine.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554204192655{padding-top: 50px !important;padding-bottom: 28px !important;}"]

H

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Halibut"]A flat-fish often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low-fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.

[/vc_toggle][vc_toggle title="Hazelnuts"]Small, brown edible nut from the hazel tree. Used in confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as Nutella and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and used as a cooking oil.[/vc_toggle][vc_toggle title="Honey"]A sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants or from secretions of other insects, by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs.[/vc_toggle][vc_toggle title="Hops"]A stabilizing agent in Beer, also used in some deodorants, used in herbal remedies.[/vc_toggle][vc_toggle title="Horse radish"]A European plant of the cabbage family with long leaves like those of the dock, grown for its pungent edible root. The horseradish root can be scraped or grated as a condiment and often made into a sauce.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Hare"]Also known as jackrabbits. A larger animal within the rabbit family. Can be prepared in the same manner as rabbits — commonly roasted or parted for breading and frying.[/vc_toggle][vc_toggle title="Herring"]Small, silvery fish. Widely eaten.[/vc_toggle][vc_toggle title="Honeydew melon"]Popular variety of melon with yellow skin and edible, white flesh.[/vc_toggle][vc_toggle title="Horse"]Flesh from a horse. Has a slightly sweet taste reminiscent of a combination of beef and venison.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554266574806{padding-top: 50px !important;padding-bottom: 28px !important;}"]

I

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Iceberg lettuce"]A lettuce of a variety having a dense round head of crisp pale leaves.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554267419884{padding-top: 50px !important;padding-bottom: 28px !important;}"]

J

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Jasmine Tea"]A tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavor of jasmine tea is subtly sweet and highly fragrant.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Jazz apple"]Type of apple. It is hard and crisp but juicy. The color is flushes of red and maroon over shades of green, yellow and orange[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554267832626{padding-top: 50px !important;padding-bottom: 28px !important;}"]

K

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Kale"]A kale plant has green or purple leaves and the central leaves do not form a head.[/vc_toggle][vc_toggle title="Kiwis"]Edible fruit also called a Chinese gooseberry. It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Karaya gum"]a vegetable gum produced as an exudate by trees of the genus Sterculia. Used as a thickener and emulsifier in foods, as a laxative, and as a denture adhesive. It is also used to adulterate Gum tragacanth due to their similar physical characteristics.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554268323260{padding-top: 50px !important;padding-bottom: 28px !important;}"]

L

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Lactose"]A sugar present in milk. It is a disaccharide containing glucose and galactose units.[/vc_toggle][vc_toggle title="Lamb"]Flesh of a young sheep.[/vc_toggle][vc_toggle title="Lemonade"]A variety of sweetened drink, characterized by its lemon flavor. Made with water and a sweetener.[/vc_toggle][vc_toggle title="Lentils"]The lentil is an edible legume. It is a bushy annual plant known for its lens-shaped seeds.[/vc_toggle][vc_toggle title="Lambs liver"]The liver of the animal. Widely eaten.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Lager"]A type of beer conditioned at low temperatures. The term may also be used as a verb to describe the cold-conditioning process. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer.[/vc_toggle][vc_toggle title="Leek"]A plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb which together with the leaf bases is eaten as a vegetable.[/vc_toggle][vc_toggle title="Lemons"]Yellow citrus fruit with fragrant acidic juice. Edible flesh.[/vc_toggle][vc_toggle title="Lettuce"]Cultivated plant eaten in salads mostly. This includes all varieties of lettuce (iceberg, summer crisp, butter head, romaine, loose leaf, lambs, stem)[/vc_toggle][vc_toggle title="Lobster"]Large crustacean, flesh eaten cooked.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554269016155{padding-top: 50px !important;padding-bottom: 28px !important;}"]

M

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Macadamia Nuts"]Edible nut from the macadamia tree.[/vc_toggle][vc_toggle title="Maize"]This is corn. It is used in products such as corn flakes, polenta, tortillas, and more.[/vc_toggle][vc_toggle title="Mango Fruit"]Fruit with edible flesh. Often eaten and used in cooking.[/vc_toggle][vc_toggle title="Marshmallow Tea"]A tea that is thought to help ease digestive complaints. This light green tea has a very agreeable, mellow taste.[/vc_toggle][vc_toggle title="Milk (Goat)"]Milk from the goat.[/vc_toggle][vc_toggle title="Millet"]A fast-growing cereal plant that is widely grown in warm countries and regions with poor soils. The numerous small seeds are used to make flour or alcoholic drinks.[/vc_toggle][vc_toggle title="Molasses"]Molasses or black treacle, is a viscous by-product of refining sugarcane or sugar beets into sugar.[/vc_toggle][vc_toggle title="Mussel (common)"]Mollusk with a brown or purplish-black shell that is sometimes eaten with pasta and sauce.[/vc_toggle][vc_toggle title="Mutton"]Flesh of a full-grown sheep.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Mackerel"]Frequently eaten fish. Greenish-blue in color.[/vc_toggle][vc_toggle title="Maize flour"]Maize flour is the entire corn kernel milled into flour[/vc_toggle][vc_toggle title="Maple syrup"]Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.[/vc_toggle][vc_toggle title="Milk (Cow)"]Milk obtained from dairy cows.[/vc_toggle][vc_toggle title="Milk (Sheep)"]Milk from the sheep.[/vc_toggle][vc_toggle title="Mint (Fresh)"]An aromatic plant often used in cooking. It can be used fresh or dried. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams.[/vc_toggle][vc_toggle title="Mushrooms"]A fungi frequently used in cooking.[/vc_toggle][vc_toggle title="Mustard"]Hot tasting yellow paste. Eaten and used in cooking.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554270010671{padding-top: 50px !important;padding-bottom: 28px !important;}"]

N

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Noodles"]Made from unleavened dough which is stretched, extruded, or rolled flat. This item is referring to ramen type noodles (found in ready to go noodles – Pot noodles, super noodles)[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Nutmeg"]The hard, aromatic, almost spherical seed of a tropical tree. A very common spice related to mace. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554270487988{padding-top: 50px !important;padding-bottom: 28px !important;}"]

O

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Oat"]A species of cereal grain grown for its seed. Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola.[/vc_toggle][vc_toggle title="Olive Oil"]A liquid fat obtained from olives.[/vc_toggle][vc_toggle title="Oolong tea"]A traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Contains caffeine.[/vc_toggle][vc_toggle title="Oranges"]A citrus fruit. Round with orange skin and edible flesh.[/vc_toggle][vc_toggle title="Oyster"]Edible mollusk with rough, hard shell. Can be eaten raw or cooked.[/vc_toggle][vc_toggle title="Olives (green)"]Small, edible fruit. Used for oils, cooking, and salad toppings.[/vc_toggle][vc_toggle title="Oyster sauce"]Usually dark brown, a condiment made from oyster extracts[/vc_toggle][vc_toggle title="Oats (porridge)"]Made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Also known as Oatmeal in the United States. Commonly eaten for breakfast.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Okra"]A vegetable also known as ladies’ fingers. Part of the mallow family. Okra leaves may be cooked in a similar way to the greens of beets or dandelions. The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.[/vc_toggle][vc_toggle title="Olives (black)"]Small, edible fruit. Used for oils, cooking, salad topping, and pizza topping.[/vc_toggle][vc_toggle title="Onion"]An edible bulb with a pungent taste and smell, composed of several concentric layers, used raw or in cooking.[/vc_toggle][vc_toggle title="Orange juice"]Juice made by squeezing the fruit sometimes with additives.[/vc_toggle][vc_toggle title="Ovaltine"]A brand of milk flavoring product made with malt extract. Sometimes flavored with cocoa.[/vc_toggle][vc_toggle title="Oyster Mushroom"]A widely distributed edible fungus that has a grayish-brown, oyster-shaped cap and a very short or absent stem, growing on the wood of broadleaved trees and causing rot.[/vc_toggle][vc_toggle title="Ox liver"]The liver of the animal. Widely eaten.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554271954404{padding-top: 50px !important;padding-bottom: 28px !important;}"]

P

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Papaya"]Tropical fruit shaped like an elongated melon, with edible orange flesh and small black seeds.[/vc_toggle][vc_toggle title="Parsley"]A biennial plant with white flowers and aromatic leaves that are either crinkly or flat and used as a culinary herb and for garnishing food.[/vc_toggle][vc_toggle title="Peaches (cooked)"]Round, sweet stone fruit with juicy flesh.[/vc_toggle][vc_toggle title="Pears"]A sweet yellowish- or brownish-green edible fruit that is typically narrow at the stalk and wider toward the base, with sweet, slightly gritty flesh.[/vc_toggle][vc_toggle title="Peas (field)"]Slightly larger than garden peas – grown in pod[/vc_toggle][vc_toggle title="Pepper (black)"]Dried fruit from the pepper vine family of Piperaceae. Used whole as peppercorns or ground and used in cooking for spice / flavor.[/vc_toggle][vc_toggle title="Pepper (bell red)"]The pepper – red in color[/vc_toggle][vc_toggle title="Peppermint oil"]An essential oil, known for giving a cool feel and calming effect on the body.[/vc_toggle][vc_toggle title="Pine Nut"]The edible seed from various pine trees.[/vc_toggle][vc_toggle title="Pineapple juice"]Juice made by squeezing the pineapple fruit.[/vc_toggle][vc_toggle title="Plaice"]A right-eyed flounder belonging to the Pleuronectidae family. They are a commercially important flatfish which lives on the sandy bottoms of the European shelf. Typically cooked or smoked.[/vc_toggle][vc_toggle title="Pomegranate juice"]Made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup.[/vc_toggle][vc_toggle title="Poppy Seed"]Poppy seed is an oilseed obtained from the poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods. Often used in cooking and baking.[/vc_toggle][vc_toggle title="Pork sausages"]A cylindrical meat product made from pork, along with salt, spices and other flavorings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed.[/vc_toggle][vc_toggle title="Potatoes"]Grown in cooler climates or seasons around the world. They are starchy, enlarged modified stems called tubers, which grow on short branches called stolons from the lower parts of potato plants. Many different types.[/vc_toggle][vc_toggle title="Prosecco"]An Italian sparkling white wine. Typically served chilled.[/vc_toggle][vc_toggle title="Pumpkin"]A large rounded orange-yellow fruit with a thick rind and edible flesh. Can be boiled, steamed, roasted, or made into desserts.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Paprika"]A powdered spice with a deep orange-red color and a mildly pungent flavor, made from the dried and ground fruits of certain varieties of pepper.[/vc_toggle][vc_toggle title="Passionfruit"]The fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten or juiced, the juice often added to other fruit juices to enhance aroma.[/vc_toggle][vc_toggle title="Peanuts"]Very commonly eaten nut. Eaten raw, also used in cooking.[/vc_toggle][vc_toggle title="Peas (garden)"]Small, round and green seed. Eaten as a vegetable.[/vc_toggle][vc_toggle title="Pecan nuts"]Edible, smooth brown nut from the pecan tree.[/vc_toggle][vc_toggle title="Pepper (bell green)"]The pepper – green in color.[/vc_toggle][vc_toggle title="Pepper (white)"]Spice made from white peppercorns.[/vc_toggle][vc_toggle title="Pig liver"]The liver of the animal. Widely eaten.[/vc_toggle][vc_toggle title="Pineapple"]A juicy, edible tropical fruit somewhat resembling a pine cone: it consists of the fleshy inflorescence of a collective fruit developed from a spike of flowers. The fibrous flesh of pineapple is yellow in color and has a vibrant tropical flavor that balances the tastes of sweet and tart. Typically eaten raw but can also be grilled or a pizza topping.[/vc_toggle][vc_toggle title="Pink lady apple"]Also called a Cripps pink apple. They have a crunchy texture and a tart taste with a sweet finish.[/vc_toggle][vc_toggle title="Plums"]Oval, fleshy stone fruit. Small and often red or purple in color. Plums can be used raw or in the form of juices, jellies, marmalades and cakes.[/vc_toggle][vc_toggle title="Pomegranates"]A medium size fruit that contains many small red seeds that can be eaten.[/vc_toggle][vc_toggle title="Pork"]The culinary name for meat from a domestic pig. Eaten cooked or preserved.[/vc_toggle][vc_toggle title="Portobello Mushroom"]The largest type of mushroom. The mature version of cremini mushrooms harvested when they’re fully grown. These large, dark brown mushrooms have an open cap, with visible, deep brown gills on the underside. Unlike its younger counterpart, the portobello has had more time to grow, causing it to lose more of its moisture. Portobello mushrooms are not as watery as cremini and have a slightly more pronounced mushroom flavor. Can be consumed cooked or raw.[/vc_toggle][vc_toggle title="Prawns"]A large swimming crustacean.[/vc_toggle][vc_toggle title="Prunes (raw)"]A plum preserved by drying, having a black, wrinkled appearance.[/vc_toggle][vc_toggle title="Pumpkin Seed"]The edible seed of a pumpkin. Typically, they are roasted and eaten as a snack or a salad topping.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554280937482{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Q

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Quince"]Similar to the pear in appearance, usually golden-yellow when mature. Some types do not require cooking and can be eaten raw. However, most varieties of quince are too hard, astringent and sour to eat raw unless “bletted” (softened by frost and subsequent decay). They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Quinoa"]A herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass like wheat or rice, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.). After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. It’s nutty and fresh, and it has a fine, fluffy texture very similar to couscous. Sometimes served as a side as an alternative to pasta or rice.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554281340142{padding-top: 50px !important;padding-bottom: 28px !important;}"]

R

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rabbit"]A small mammal. A lean source of high-quality protein.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Radish"]A swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Red kidney bean"]A variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Used in many dishes and soups.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Red Leicester"]An English cheese, made in a similar manner to Cheddar cheese, although it is crumbly, sold at 3 to 12 months of age. The rind is reddish-orange with a powdery mold on it.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Raisins"]A partially dried grape. Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Raspberries"]An edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupelets.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Red Wine"]A type of wine made from dark-colored (black) grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rice (brown)"]Whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rice (white)"]Milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rock candy"]A type of confection composed of relatively large sugar crystals. This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, stick, or plain granulated sugar. Food coloring may be added to the mixture to produce colored candy.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Roe-deer"]A deer that is relatively small, reddish and grey-brown, and well-adapted to cold environments.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Romaine lettuce"]A variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers. Unlike most lettuces, it is tolerant of heat. Used as a common salad green, and is the usual lettuce used in Caesar salad. Can also be cooked.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rooibos tea"]The tea has a taste and color somewhat similar to hibiscus tea, or an earthy flavor like yerba mate. Does not contain caffeine.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rosemary"]A woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Fresh or dried rosemary can be added to soups, sandwiches, salads, dips, and even be used for making infused oil.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rum"]A distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas “golden” and “dark” rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Runner beans"]The knife-shaped pods are normally green; however, there are very rare varieties bred by amateurs that have very unusual purple pods. The seeds of the plant can be used fresh or as dried beans. The pods are edible whole while they are young and not yet fibrous. Used in many cuisines.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Red Kidney Bean"]a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and deep red color to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rye"]A grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554283861946{padding-top: 50px !important;padding-bottom: 28px !important;}"]

S

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sage"]It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. Used in many different cuisines.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Salmon"]A large, edible fish that is a popular game fish, much prized for its pink flesh. Salmon mature in the sea but migrate to freshwater streams to spawn. Classified as an oily fish.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Salt (table)"]Used in many cuisines around the world, and it is often found in salt shakers on diners’ eating tables for their personal use on food. Salt is also an ingredient in many manufactured foods.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sambuca"]Italian anise-flavored, usually colorless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in color (black sambuca) or bright red (red sambuca).[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sardine"]A nutrient-rich, small, oily fish. Typically canned with oil.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sesame seed"]Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world. Like other nuts and foods, it can trigger allergic reactions in some people. Sometimes sold with the seed coat removed (decorticated); this variety is often present on top of baked goods in many countries.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Shellfish"]Crustaceans commonly eaten are shrimp, lobsters, crayfish, and crabs.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Shitake mushroom"]An edible mushroom native to East Asia. It is considered a medicinal mushroom in some forms of traditional medicine. Can be eaten and used raw, dried, and cooked.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Shrimp"]Small crustacean. Usually sold frozen. Eaten many ways.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Smoked herring"]Whole fish cold-smoked. Typically it is sautéed with lots of onions, tomatoes, herbs, and hot peppers, and made into a choka or a paste to be eaten with bread or biscuits.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sole"]A flat fish that has a mild, buttery, sweet flavor and versatility, and for its ease of filleting.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sour Cream"]A dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Used as a topping for baked potatoes. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. It can be eaten as a dessert, with fruits or berries and sugar topping.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Soy"]The protein derived from soybeans, used as a replacement for animal protein in foods and fodder. Uses include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Soy sauce"]A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, and brine. Used in cooking and as a condiment.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Soya Bean"]A species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Spelt"]A type of wheat, also known as dinkel wheat. The spelt grain – sometimes called “berry”, is the seed of the spelt plant, which is a naturally evolved hybrid of ancient prairie grasses. The seed or grain is what is used to produce spelt flour.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Spinach"]Its leaves are commonly eaten as a vegetable, either fresh, frozen, canned, chopped, or dehydrated.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Stilton"]A cheese known for its strong smell and taste. Produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Made with a milk pasteurized before use.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Strawberries"]A seeded fruit with a bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, juice, pies, ice creams, milkshakes, and chocolates.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sugar (brown)"]A sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sugar (white)"]Also called table sugar, granulated sugar or regular sugar. Made either of beet sugar or cane sugar, which has undergone a refining process.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sunflower oil"]The non-volatile oil pressed from the seeds of sunflower. Refined sunflower oil is used for low-to-extremely-high-temperature cooking. As a frying oil, it behaves as a typical vegetable triglyceride. Unrefined sunflower oil is a traditional salad dressing in Eastern European cuisines. Sunflower oil is also an ingredient in sunflower butter. Can be used for cooking snack foods, such as potato chips or French fries, may use sunflower oil.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Swede (Rutabaga)"]Large, yellow fleshed root vegetable. Originated as a cross between the cabbage and the turnip. The roots are eaten in a variety of ways, and the leaves can be eaten as a leaf vegetable.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Sweet Freedom"]A natural liquid alternative to sugar. It’s made from apples, grapes and carob.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554285481367{padding-top: 50px !important;padding-bottom: 28px !important;}"]

T

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Tea (black)"]More oxidized than oolong, green, and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Also made from the Camellia Sinensis plant. The type tested for does not include milk or cream.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Tea (green)"]Green tea is a type of tea that is made from Camellia Sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. A brewed green tea is typically green, yellow or light brown in color, and its flavor profile can range from grass-like and toasted (pan fired) to vegetal, sweet and seaweed-like (steamed). If brewed correctly, most green tea should be quite light in color and only mildly astringent.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Tequila"]A regional distilled beverage and type of alcoholic drink made from the blue agave plant. The white version of tequila, known as silver tequila, is the product obtained without a or with very short aging process. Gold tequila is usually silver tequila with the addition of grain alcohols and caramel color, however, some higher end gold tequilas may be a blend of silver and reposado. The aging process generally imparts a golden color.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Thyme"]A low-growing aromatic plant of the mint family. The small leaves are used as a culinary herb and the plant yields a medicinal oil.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Tomatoes (cooked)"]The cooked form of the tomato fruit. While tomatoes are fruits — botanically classified as berries — they are commonly used as a vegetable ingredient or side dish.[/vc_toggle][vc_toggle title="Tomatoes (raw)"]The raw form of the tomato fruit. While tomatoes are fruits — botanically classified as berries — they are commonly used as a vegetable ingredient or side dish.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Trout"]A European species of salmonid fish that has been widely introduced into suitable environments globally. A brown or silver fish with speckles.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Turkey"]Flesh from the turkey bird. Can be eaten many ways.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Turmeric"]One of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Turnip"]The turnip is a root vegetable with a creamy white color and a purple top, where it has been exposed to the sun. It is a cruciferous vegetable.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554286319324{padding-top: 50px !important;padding-bottom: 28px !important;}"]

V

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Vanilla"]Substance from vanilla pods, often used as flavoring. Can be used as the whole pod, extract, sugar, or powder.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Veal"]Flesh of a baby calf. Often eaten in the form of cutlets.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Vegetable fat I"]Fats extracted from seeds, or less often, from other parts of fruits. Can be consumed directly, or indirectly as ingredients in food or can be heated and used to cook other foods.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Venison"]Meat from a deer. Can be eaten as steaks, tenderloin, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Vinegar (apple cider)"]A vinegar made from fermented apple juice. Used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Vinegar (clear)"]An aqueous solution of acetic acid and trace chemicals that may include flavorings. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Vinegar (malt)"]Malt vinegar is a dark, flavorful vinegar that’s made by malting barley, making the barley into beer, and then turning that beer into vinegar. Its bold, unique flavor makes it a great condiment on French fries or fish and chips—as well as a tasty addition to pickling mixtures.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Vodka"]A distilled alcoholic beverage composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally, vodka is made through the distillation of cereal grains or potatoes that have been fermented.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554287018064{padding-top: 50px !important;padding-bottom: 28px !important;}"]

W

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Walnuts"]Walnut meats are available in two forms; in their shells or shelled. The meats may be whole, halved, or in smaller portions due to processing. Walnuts are often candied and may be used as an ingredient in other foods. Walnuts are also popular in brownie recipes, as ice cream toppings, and walnut pieces are used as a garnish on some foods.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Watermelon"]A type of melon. Watermelons are a sweet, popular fruit of summer, usually consumed fresh in slices, diced in mixed fruit salads, or as juice.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Watercress"]A rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. Used as a salad green with Romaine lettuce or fresh spinach, steamed and eaten as a vegetable, and in soups for a subtle, peppery flavor.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Wheat (ground)"]The ground form of a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Wheat (whole grain)"]A grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Whisky"]A type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="White pepper"]White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="White tea"]White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea. Generally lower in caffeine.[/vc_toggle][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="White wine"]A wine that is fermented without skin contact. The color can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-colored pulp of grapes, which may have a skin of any color.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Whitefish"]Term for several species of demersal fish with fins, particularly Atlantic cod, whiting, haddock, hake, pollock, and others. Whitefish is also the name of several species of Atlantic freshwater fish. Whitefish live on or near the seafloor and can be contrasted with the oily or pelagic fish which live in the water column away from the seafloor.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1554289407091{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Y

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Yeast"]A microscopic fungus consisting of single oval cells that reproduce by budding and are capable of converting sugar into alcohol and carbon dioxide. Used in bread, beer, and wine.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Yerba Mate Tea"]

A naturally caffeinated tea. Brewed from the naturally caffeinated and nourishing leaves of the species of holly native to the South American Atlantic rainforest (Ilex paraguariensis), it contains 24 vitamins and minerals, 15 amino acids, and abundant polyphenols.

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