Best Savory

Cumin seed consists of the dried, small, boat-shaped fruits of Cuminum cyminum, a flowering plant belonging to the parsley family (Apiaceae). Native to the eastern Mediterranean and South Asia, this spice has been utilized in culinary and medicinal applications since antiquity. The seeds possess a d...

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...

Chelo kabab is a traditional Iranian dish consisting of steamed, buttered basmati rice served alongside grilled meat. The rice, known as chelow, is often prepared with a crispy golden crust at the bottom called tahdig and seasoned with saffron. The accompanying kebabs vary, with popular types includ...

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...

Jianbing is a traditional Chinese savory street-food crepe that originated in Shandong province. The dish is made by spreading a thin, liquid batter of mung bean and wheat flour across a large circular cast-iron griddle. Before it is folded and served, the cooked crepe is typically topped with a cra...

Galettes de sarrasin, also known as buckwheat crêpes, are savory unleavened pancakes originating from the Brittany region of northwestern France. They are traditionally made from a simple batter of buckwheat flour, water, and salt, which yields a naturally gluten-free and earthy-flavored base. Cooke...

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...

Hiroshima-style okonomiyaki is a regional Japanese savory pancake distinguished by its layered construction rather than the mixed batter approach used in the Osaka style. The layers typically include a thin crepe base, shredded cabbage, bean sprouts, bacon or pork, yakisoba noodles, a fried egg, and...

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...

Cong You Bing is a traditional Chinese savory flatbread made from unleavened wheat flour dough that is rolled, layered with sesame oil and chopped scallions, then pan-fried until golden and crispy. The laminating technique creates multiple flaky layers similar to croissants. Common as a breakfast it...

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...

Bánh Xèo is a Vietnamese savory crêpe made from a batter of rice flour, water, and turmeric powder, which gives it a characteristic yellow color. The thin crêpe is pan-fried and filled with a combination of ingredients that typically includes pork, shrimp, and bean sprouts. The name translates to 's...

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 is a family of filled pastries found in Turkish, Balkan, Middle Eastern, and neighboring cuisines, with historical roots in Ottoman culinary traditions. It is commonly made with thin sheets of yufka or phyllo layered, rolled, or folded around fillings such as cheese, spinach, minced meat, or p...

Polenta is a traditional Italian dish made from boiled ground maize, which can be cooked into a thick porridge or allowed to cool and solidify before being baked or fried. Originating as a peasant food in Northern Italy, it became a dietary staple in regions like Lombardy and Veneto following the in...