Top Results for Savory

Sold as seeds, cumin consists of the dried, narrow, boat-shaped fruits of Cuminum cyminum, a plant in the parsley family, Apiaceae. Associated with the eastern Mediterranean and South Asia, it has a long history of culinary use and traditional medicinal applications. Its essential oils give it a war...

Kebab vendors in Istanbul offer a central element of Turkish cuisine. They specialize in grilling seasoned meats—primarily lamb and beef—on vertical rotisseries. This traditional method produces intensely flavored, freshly cooked kebabs served directly from carts throughout the city. These savory of...

In Iranian cooking, chelo kabab brings steamed rice and grilled meat together as a complete meal. The chelow is prepared to keep the grains separate, usually using fragrant long-grain rice such as basmati, and is commonly served with butter and saffron rice. A crisp layer called tahdig can form at t...

Okonomiyaki is a Japanese savory pancake made from a wheat-flour batter mixed with cabbage and various toppings, with its name translating to 'grilled as you like it,' popular since the early 20th century.

Thyme is an aromatic herb from the Mediterranean region, derived from the leaves of the Thymus vulgaris plant, which belongs to the mint family (Lamiaceae). Known for its pungent, earthy flavor profile, the plant's essential oil contains thymol, a compound with strong antiseptic properties. In culin...

Leroy offers a more wild, earthy, and intensely terroir-driven perspective. These wines often showcase a distinct savory character, leaning into notes of wet stone, mushroom, and forest floor alongside the Chardonnay fruit. They are for the adventurous drinker who appreciates the 'dirt' and complexi...

Made to order on a broad circular griddle, jianbing is a Chinese savory street-food crêpe strongly associated with breakfast. Its roots are linked to Shandong, though regional versions use different flour blends. Mung bean and wheat flour are among the ingredients used in the thin batter. An egg is...

Buckwheat gives galettes de sarrasin their earthy flavor and distinguishes them from the wheat-flour crêpes often served for dessert. These savory, unleavened pancakes come from Brittany in northwestern France. A traditional batter uses buckwheat flour, water and salt, although recipes vary. Cooked...

Berbere is a foundational spice blend of Ethiopian and Eritrean cuisine, combining dried red chili peppers with fenugreek, ginger, garlic, korarima (Ethiopian cardamom), rue, ajwain, and other aromatics. Recipes vary substantially by region and household but consistently produce a deep red color and...

Cumin is the dried seed of *Cuminum cyminum*, a plant originating in the eastern Mediterranean region. It’s notable for its distinctive warm, earthy flavor that contributes significantly to dishes across numerous cultures including Indian, Middle Eastern, and Latin American cuisines. Cumin is common...

Layers define Hiroshima-style okonomiyaki. Unlike the Osaka approach, which mixes ingredients into batter, this regional Japanese dish builds them over a thin crêpe base on a hot griddle. Shredded cabbage and bean sprouts are commonly combined with thin pork slices, while noodles and egg make the fi...

Makrut lime leaf comes from the Citrus hystrix tree, a species native to Southeast Asia. Distinguished by its glossy, double-lobed structure, the leaf is most often used dried or fresh in Thai, Lao, Cambodian, and Indonesian cuisines. It imparts a distinct floral-citrus fragrance to soups, curries,...

Aji amarillo is a yellow-orange chili pepper belonging to the Capsicum baccatum species, native to Peru and widely cultivated across the Andes. It serves as a foundational ingredient in Peruvian cuisine, providing a fruity flavor and moderate heat to staple dishes such as ají de gallina, causa limeñ...

Despite its English name, cong you bing begins with unleavened wheat dough rather than a pourable pancake batter. The dough is rolled out, coated with fat and chopped scallions, then rolled or folded again to create layers. Pan-frying gives the outside a golden, crisp surface while the interior reta...

Za'atar is a culinary herb mixture originating from the Levant region, consisting primarily of dried herbs such as thyme or oregano, sesame seeds, dried sumac, and salt. The blend is known for its tangy, herbal flavor profile and is traditionally used as a seasoning for meats, vegetables, or breads...

The name bánh xèo means 'sizzling cake,' referring to the sound of batter meeting a hot pan. This Vietnamese savory crêpe uses rice flour, water and turmeric, which supplies its familiar yellow color. Pan-frying creates crisp edges around fillings that commonly include pork, shrimp and bean sprouts....

Roti canai is a Malaysian flatbread made from an elastic wheat-flour dough that is repeatedly stretched, folded, and cooked on a hot griddle with fat. This preparation creates a crisp exterior and thin, flaky inner layers, distinguishing it from thicker fermented breads. Associated with Indian Musli...

Mediterranean oregano refers primarily to Origanum vulgare and closely related species in the mint family (Lamiaceae) native to southern Europe and the Mediterranean basin. Dried leaves of the plant are used as a culinary herb to season tomato-based dishes, grilled meats, salads, and olive-oil prepa...

Curry leaves are the aromatic foliage of Murraya koenigii, a small tropical tree native to South Asia and a member of the citrus family (Rutaceae). The leaves are widely used fresh or dried in the cuisines of South India, Sri Lanka, and parts of Southeast Asia, where they are typically briefly fried...

Sesame seed is one of the oldest known oilseed crops, with Sesamum indicum cultivated for at least 3,500 years, valued globally for both its nutty flavor and high oil content of approximately 50%, making sesame oil a major culinary fat.

Lemongrass (Cymbopogon citratus) is a tropical perennial grass native to South and Southeast Asia, where it has been cultivated for culinary and medicinal purposes for centuries. The plant grows in dense clumps reaching heights of 1-2 meters, with long, slender, pale green stalks and bulbous bases t...

Supplì are a Roman street-food snack consisting of cooked rice—typically arborio or risotto rice cooked in tomato sauce—shaped into elongated croquettes with mozzarella at the center, then breaded and deep-fried. When broken in half, the melted mozzarella stretches between the two halves, which is t...

Smoked paprika, known as Pimentón de la Vera, is a spice made from Capsicum annuum peppers that are dried over smoldering oak fires. This traditional drying method originates from the La Vera region in Extremadura, Spain. The process imparts a distinctively deep, smoky flavor and aroma to the ground...

Colombian arepas are round, unleavened flatbreads made primarily from precooked cornmeal, water, and salt. Pre-dating European contact, arepas have been a staple food in the region now known as Colombia for at least 1,000 years. Colombian arepas differ from their Venezuelan counterparts by being thi...

Chinese five-spice is a traditional culinary seasoning designed to encompass the five fundamental flavors of sweet, sour, bitter, pungent, and salty. A standard commercial blend typically consists of ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. Used primarily in Chi...

The habanero is a hot variety of the chili pepper species *Capsicum chinense*, historically associated with Mexico's Yucatán Peninsula. Unripe habaneros are green, maturing to vibrant colors like orange or red, and typically measure between 100,000 and 350,000 Scoville Heat Units. These peppers are...

Tai meshi is a traditional Japanese dish consisting of sea bream cooked with white rice. The rice is typically seasoned with soy sauce, sake, and dashi, and is often cooked alongside a piece of kombu to enhance its umami flavor. The sea bream can be prepared either filleted and mixed into the rice o...

Ancho chile is the dried form of the poblano pepper (Capsicum annuum), one of the most widely used dried chiles in Mexican cuisine, with a mild heat of 1,000–2,000 Scoville units and a rich, fruity flavor.

Börek belongs to a broad family of filled pastries found in Turkish and Balkan cooking, as well as Middle Eastern and neighboring cuisines. Its history is closely connected with Ottoman culinary traditions. Thin sheets of yufka or phyllo are commonly layered, folded or rolled around a filling, allow...