Click on the item to reveal definition & description
Used in vinegar
An edible nut, oval in shape with a woody shell. Often used in cooking / baking
The seeds of the anise – which are used in cooking and herbal medicines
Trees that produce fruits.
A stone fruit, usually orange in color. A great source of Vitamin A
Aspen (Populus tremula)
Tree native to Europe and Asia
Purple egg shaped fruit (Also known as an Eggplant). Often eaten as a vegetable.
A major protein found in milk and obtained from whey. Whey protein and milks should be avoided
A small fish. Preserved in salt and oil.
Juice made by squeezing the fruit.
A fruit – numerous different species. Colors are usually green and red.
The young shoots of an Eurasian plant. Eaten as a vegetable.
Fungus that is widespread in nature, typically found in soil and decaying organic matter such as compost heaps.
A pear shaped fruit, with rough skin and oily edible flesh. Often eaten in salads, dips and cooking.
A meat produced from the pig
A major cultivated cereal grain. Often in beer.
Small, flat beans. Green in color, also called fava beans.
Small, kidney shaped beans – grown in the pod.
Beech (Fagus silvatica)
A deciduous tree belonging to the beech family. Known as common beech or European beech tree.
Beef that has been preserved and dried – often known as jerky.
Bell Pepper (green)
The pepper – green in color.
A creeping grass found in warmer climates.
Edible soft fruit. Often purple-black.
A large, three-sided South American nut.
Bread – Rye
Bread made with flour from the rye grain.
A type of bread, made using whole wheat flour.
Derived from the seeds of a flowering plant. Does not contain gluten.
The most common type of mushroom used in cooking.
A long, curved fruit with edible flesh and yellow skin.
An aromatic herb from the mint family.
Long, thin green in color.
Bees are flying insects closely related to wasps and ants, known for their role in pollination.
The flesh of a cow, bull or ox.
A dark red, rounded vegetable.
Bell Pepper (red)
The pepper – red in color.
Very small, almost black berries.
A major protein found in cow’s milk and sheep’s milk.
Bread – baguette
A staple food prepared from a dough of flour and water, usually by baking.
Bread, white bread
Bread made with white wheat flour.
Small, compact bud of the cabbage family. Eaten as a vegetable.
Small flower with shiny yellow petals.
Cabbage – Green
Common vegetable. This type being green in color.
Cabbage – White
Variety of cabbage, white in color.
Green pepper – used in cooking.
Yellow pepper – often used to flavor cooking.
Aromatic seeds from the ginger family – used as a spice in cooking.
Edible kidney shaped nut. Rich in oil and protein.
Edible variety of cabbage. Has a large white head and green leaves.
A relatively hard cheese that can differ in taste and texture.
Tree which produces the fruit.
Most common type of poultry.
Cultivated legume. High in protein.
An edible mollusk.
Clover (Triofolium spp.)
A flower usually found in fields and dry pastures.
An edible oil extracted from the coconut.
Colonial bent grass (Agrostis tenuis)
Grass that grows in moistlands and grasslands.
A breakfast cereal made with toasted flakes of corn.
Milk obtained from dairy cows.
Very small, red coloured fruit.
Aromatic seed used as a spice.
Cabbage – Red
Variety of cabbage with red or purplish leaves.
Small species of bird, most commonly yellow in color.
Red pepper – often used in cooking.
Seeds from a plant in the parsley family. Used in cooking/oils/seeds.
Orange coloured, tapering root vegetable.
Common house pet
Vegetable used in salads/cooking.
A small stone fruit, usually red in color.
Similar to the button mushroom, but have a brown top and more flavorful.
Faeces and urine from this animal.
Aromatic spice. Used in cooking/baking.
Used in Indian and Mexican dishes.
A type of tree
Black coffee may refer to: Coffee, served as a beverage without cream or milk, and often without sugar as well.
A shellfish also known as the ‘blue mussel’.
A soft white fibrous substance which surrounds the seeds of the cotton plant and is made into textile fiber and thread for sewing.
A crustacean with edible flesh.
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk.
Aromatic herb used for flavoring.
A water bird, known for its short legs and webbed feet.
Consists of particles from the atmosphere and environment, such as soil.
Dry Roasted Peanuts
The popular nut – roasted.
Feathers from the bird.
E 102 Tartrazine
Yellow food coloring.
E 122 Carmoisine
Red food color – in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavored yogurts, packet soups, jellies.
E 128 Rot 2 G
Red food color. Restricted use in confectionery and meat products.
E 140 Chlorophylls and chlorophyllins
Green food color.
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.
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.
E 161 g Canthaxanthin
Orange food color. Slightly soluble in water. Widely used, also in tanning pills.
E 202 Potassium sorbate, sorbic acid
It can be found in candied peel, cheese, cider, concentrated fruit juice, dessert sauces, dried apricots, fillings and toppings, fermented milks, frozen pizzas.
E 220 Sulphur dioxide
Typically found in beers, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products.
E 222 Sodium hydrogen sulphite (Sulphur dioxide)
Preservative. May cause an allergic reaction in some people, especially asthmatics. Destroys vitamins B1 and E.
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.
E 308 Gamma-tocopherol (Tocopherol)
An antioxidant for polyunsaturated fatty acids as well as a vitamin.
E 310 Propyl gallate (Gallate)
Used in oils, margarine, lard and salad dressings, sometimes used in packaging.
E 444 Sucrose-acetate-isobutyrate
A synthetic compound derived from cane sugar.
E 420 Sorbit, Sorbit syrup
Many bakery and confectionery products.
E 410 Locust bean gum, carob gum
Thickening agent, stabilizer and emulsifier.
E 406 Agar
Thickening agent and stabilizer in many products.
E 337 Sodium potassium tartrate (salts from tartaric acid)
In many products, mainly meat and cheese products.
E 321 Butylated hydroxytoluene
Used in vegetable oils, shortening, lard, fat, margarine, carbonated drinks, cheese spreads, chewing gum, ice cream, dry breakfast cereal.
The yellow part of an egg.
Edible slender fish.
E322 Lecithin (E322)
Emulsifier and stabilizer of water-oil/fat mixtures. Used to soften chocolate.
E 640 Glycine and its sodium salts
Mainly used for yeast in bread. Also used as a bread enhancer.
E 460 Cellulose, microcrystalline cellulose, cellulose powder
Found in sauces, soups, breads, biscuits and cakes, frozen desserts, margarine, spreads, jams, chocolate, quick-setting deserts and milk shakes.
E 451 Triphosphate, Phosphate
Emulsifier found in numerous products.
Elm (Ulmus glabra)
The most common of the Elm tree family.
E 104 Quinoline yellow
A synthetic ‘coal tar’ dye varying in color between a dull yellow and greenish-yellow. Found in ices, scotch eggs and smoked haddock.
E 124 Ponceau 4R
Red food color.
E 131 Patent blue V
Blue food coloring.
E 141 Chlorophylls
Green food color.
E 154 Brown FK
Brown food coloring. Restricted use – in some fish products.
E 161 b Lutein
Yellow food coloring. Rarely used. If used only in soups and alcoholic beverages.
E 170 Calcium carbonate
White color for surface coating; anti-caking agent, filling agent (pharmaceuticals), stabilizer in canned fruit.
E 211 Sodium benzoate, benzoic acid
Found in barbecue sauce, caviar, cheesecake mix, fruit pies, margarine, pickled cucumbers, pineapple juice, prawns, preserves, salad dressing, soya sauce, sweets and table olives.
E 221 Sodium sulphite (Sulphur dioxide)
Used as a decontaminating agent in fresh orange juice, and during sugar refining.
E 300 Ascorbic acid (vitamin C)
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.
E 307 Alpha-tocopherol (Tocopherol)
An antioxidant and is used in pork pies and sausages as well as a vitamin supplement.
E 309 Delta-tocopherol (Tocopherol)
Found in most foods, it is abundant in, whole grain cereals, corn and cottonseed oils, egg yolks, meat and milk.
E 320 Butylated hydroxyanisole (BHA)
Anti-oxidant in fats and fatty products to prevent rancidity.
E 450 Diphosphate, Phosphate
Found in many different products. Various diphosphates are used as emulsifiers, stabilizers, acidity regulators, raising agents, sequestrants, and water retention agents in food processing.
E 422 Glycerine
Bakery and confectionery products.
E 414 Gum arabic
Additive used in soft drinks and gummy sweets such as marshmallow, M&M’s and gumdrops.
E 407 a Eucheuma algae, treated
A type of red seaweed. Can be used as a thickening agent in cosmetics and some foods.
E 340 Monopotassium phosphate
It prevents desiccation and is used as an acid stabilizer in powder.
E 330 Citric acid
Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. Enhances the activity of many anti-oxidants.
Elder (Sambucus nigra)
The plant that produces the elderberry.
The clear, viscous substance surrounding the egg yolk. Turns white when cooked.
E470 Sodium, potassium and calcium salts
Used in cake mixes and oven ready chips.
E 967 Xylitol
E 553 b Talc
Talcum powder – main use is cosmetics.
E 452 Polyphosphate
In many products.
Aromatic flavorful herb often used in cooking.
Also known as linseed – used in oils and baking.
Pungent bulb, used in cooking and medicines.
A species of duck. The meat of the bird is widely eaten.
Milk from the animal.
Hot, fragrant spice. Used as a flavoring mainly but can be found chopped, powdered, preserved or candied.
A type of bread made with malted wheat flakes – this gives the bread a noticeable texture.
Gelatin has the E number E441, It is in almost every gummy confectionery and also items like marshmallow, ice cream and even low fat yogurt.
Goldenrod (Solidago virgaurea)
Solidago virgaurea is an herbaceous perennial plant of the family Asteraceae.
A domesticated animal. The flesh of this animal can be eaten.
Small and firm but sometimes ribbed and translucent, gooseberries are a unique little plant-based food growing on relatively small, thorny bushes.
Large, round citrus fruit with edible flesh.
Northern marine fish, eaten worldwide.
Hazel (Corylus avellana)
The common hazel tree.
Small, silvery fish. Widely eaten.
Sweet, sticky liquid made from nectar.
Flesh from a horse.
Horse chestnut (Aesculus hippocastanum)
Aesculus hippocastanum is a species of flowering plant in the soapberry and lychee family Sapindaceae.
A large, four-legged mammal.
Also known as jackrabbits. A larger animal within the rabbit family.
Small, brown edible nut from the hazel tree.
A dried smoked herring, which is turned red by the smoke.
A stabilizing agent in Beer, also used in some deodorants, used in herbal remedies.
Horse Bot Fly
Type of fly which very often causes irritation to horses.
Root vegetable used as a spice, most commonly used as a sauce.
House Dust Mite
One of the biggest causes of allergies, lives in soft furnishings, mattresses, pillows, carpets etc.
A type of lettuce.
Jasmine (Philadelphus spp.)
Plant with white flowers and strong fragrance.
The plant which produces the juniper berry. Distinctive fragrance unlike most bushes.
Kentucky bluegrass (Poa pratensis)
Common, smooth meadow grass.
This indicates intolerance to lactose found within dairy milk.
The liver of the animal. Widely eaten.
Material made from the skin of an animal by tanning or other similar process.
High protein pulse.
Flesh of a young sheep.
A coniferous tree with bunches of deciduous bright green needles, found in cool regions of the northern hemisphere. It is grown for its tough timber and its resin (which yields turpentine).
Edible plant, eaten as a vegetable.
Frequently eaten fish. Greenish-blue in color.
Maize (Zea mays)
A plant – known also as corn.
Meadow fox tail (Alopecurus prat.)
A common type of grass.
Cereal mostly used to make flour.
Dark leafy green vegetable.
Mussel is the common name used for members of several families of bivalve mollusks, from saltwater and freshwater habitats.
Mugwort (Artemisia vulgaris)
Aromatic plant. Occasionally used in food and beer.
Common name for the plant which produces small white berries. Traditionally used to decorate the house during the festive period.
This is corn. It is used in products such as; corn flakes, polenta, tortillas.
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.
A small rodent, characterized by small pointy nose and small rounded ears.
Hot tasting yellow paste. Eaten and used in cooking.
A fungi frequently used in cooking.
Molasses, or black treacle, is a viscous by-product of refining sugarcane or sugar beets into sugar.
An aromatic plant often used in cooking.
Flesh of a full grown sheep.
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).
A very common spice, related to mace.
Oak (Quercus robur)
Large tree. Native to Europe.
A vegetable also known as ladies fingers. Part of the mallow family.
A fatty acid which helps keep blood levels stable and helps ease joint stiffness/pain.
Orchard grass (Dactylis glomerata)
Also known as cocksfoot grass.
Edible mollusk with rough, hard shell.
Usually dark brown, a condiment made from oyster extracts.
Also known as Oatmeal in the United States. Commonly eaten for breakfast.
A liquid fat obtained from olives.
Pungent vegetable. Very commonly used in cooking.
The liver of the animal. Widely eaten.
A commonly eaten wild mushroom.
Red powdered spice used in cooking.
Grown underground, a popular nut.
Slightly larger than garden peas – grown in pod
Perennial ryegrass (Lolium perenne)
Also known as English ryegrass.
A small species of bird, known to populate urban areas.
Pine (Pinus spp.)
A conifer tree.
Large, juicy fruit with hard skin and edible yellow flesh.
Oval, fleshy stone fruit. Small and often red or purple in color.
Flesh of a pig.
Starchy plant. Very common food.
Privet (Ligustrum spp.)
Heavily scented shrub with poisonous black berries.
Large orange fruit. Flesh used for cooking.
Round stone fruit with juicy flesh.
Peas – garden
Small, round and green seed. Eaten as a vegetable.
Dried fruit from the pepper vine family of Piperaceae. Used whole as peppercorns or ground and used in cooking for spice/flavor.
Feces and urine from this animal.
The liver of the animal. Widely eaten.
The edible seed from various pine trees.
Large, flat fish. Widely eaten.
Poplar (Populus spp.)
Deciduous flowering tree.
Meat product made using ground meat, which is put into casing.
A seafood which resembles a large shrimp.
A prune is a dried plum.
Similar to the pear in appearance, usually golden-yellow when mature.
Cultivated crop with starchy seeds.
Small plant eating animal.
A partially dried grape.
Rodent, commonly known as a pest in urban environments.
Rice – Brown
Small brown grains.
Rock candy (also called rock sugar) is a type of confection composed of relatively large sugar crystals.
Rose (Rosa spp.)
A rose is a woody perennial flowering plant of the genus Rosa.
A grass grown extensively as a grain, foods containing rye, include bread and crackers.
Ragweed (Ambrosia elatior)
A plant. A major cause of hay-fever.
An edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupelets.
Red Kidney Bean
Small bean, deep red in color.
Rice – white
Small white grains.
Also as a roe-buck.
A perennial herb – used for flavoring.
Aromatic herb used in cooking.
A mineral commonly used for flavor.
Oil rich seeds from the sesame plant.
Milk from the Sheep.
A type of mushroom high in vitamin B & D.
Whole fish cold-smoked.
Made by fermenting cream. A naturally thick dairy product.
Includes all products made with the soya bean.
A type of wheat, also known as dinkel wheat.
Spruce (Picea abies)
A coniferous evergreen tree.
Edible, sweet fruit. Red with seed studded skin.
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food.
Large, yellow fleshed root vegetable.
A type of potato – sweet in taste and orange in color.
Large, usually pink fish. Very popular food.
Young pilchard, widely eaten.
Bean of the soya plant. Very high in protein.
A Chinese condiment made with soybeans.
Edible flat fish.
Small crustacean, often eaten.
Some crustaceans commonly eaten are shrimp, lobsters, crayfish, and crabs.
Textile fiber obtained from sheep.
Oil extracted by compressing the seeds of the sunflower.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
Stinging nettle (Urtica dioica)
A plant, that if touched stings the skin.
Edible, dark green vegetable. Often used in cooking.
A sweetener made from 100% fruit.
This is normal ‘Tetley’ type tea and it does include tea with milk in.
Red fruit. Eaten as a vegetable in salads and used in cooking.
A type of trout fish.
A commonly eaten type of fish. a sub group of the mackerel family.
Aromatic powder used in cooking.
An aromatic evergreen herb.
Freshwater fish, often eaten.
The tulip is a Eurasian and North African genus of perennial, bulbous plants in the lily family.
Flesh from the bird.
A root vegetable, purple and white in color.
Substance from vanilla pods, often used as flavoring.
Vegetable fat I
They can be made from any vegetable oils and some varieties have the advantage over animal fats that they are high in polyunsaturates.
Most common in American household.
Flesh of a baby calf.
Meat from a deer.
Brown liquid often used for seasoning / adding flavor to food.
Wallflower (Cheiranthus cheiri)
A widely cultivated flowering plant.
A social insect, known for its tendency to sting. Typically black and yellow.
The cereal grain in its ground form.
White bean, usually dried. Also known as the navy bean.
Common name for several species of fish – including cod, haddock, hake and pollock.
Type of tree.
The fine, soft curly or wavy hair forming the coat of a sheep, goat, or similar animal, especially when shorn and prepared for use in making cloth or yarn.
Edible seed eaten raw or used in cooking / baking.
Water reed (Phragmites communis)
A tall grass found in reed beds.
Wheat, whole grain
Wormwood (Artemisia absinthium)
A plant and herb. Used in absinthe, also used as a flavoring for some wines and spirits.
Small edible sea snail.
Wild oat (Avena fatua)
A species of grass from the oat family.
Spice made from white peppercorns.
Type of fungus used in making alcohol and baking.