raw

Raw refers to food in its uncooked, unprocessed, or minimally processed state, retaining its natural form prior to exposure to heat, fermentation, or other transformative culinary techniques. Raw ingredients encompass a broad spectrum of foods—vegetables, fruits, grains, legumes, meat, fish, nuts, and seeds—that have not undergone cooking, pasteurization, or significant preservation methods. The defining characteristic is the absence of thermal processing, though some raw foods may be cleaned, peeled, or cut. Raw preparation preserves cellular structure, enzyme activity, and volatile compounds that may alter or diminish during cooking.

Raw cuisine encompasses both traditional preparations (ceviche, carpaccio, sashimi) and contemporary raw food movements that emphasize nutritional maximization and enzyme preservation. The consumption of raw foods carries both culinary and health-related considerations, as some raw preparations present food safety considerations (particularly with animal proteins), while others require no special handling.

Raw ingredients are fundamental to numerous culinary traditions and preparations worldwide. Fresh vegetables and fruits form the basis of salads, vegetable platters, and crudités across Mediterranean, Middle Eastern, and contemporary Western cuisines. Raw proteins appear in Japanese sashimi and nigiri, Italian carpaccio, Scandinavian gravlax, and Latin American ceviche, where acid or salt cures the fish without heat. Sprouted grains and legumes are consumed raw in health-conscious cooking for enzymatic activity and digestibility. Raw nuts and seeds serve as bases for plant-based milk alternatives, nut butters, and energy foods. Raw preparation emphasizes ingredient quality and flavor integrity, making it essential in fine dining applications and cuisines valuing the ingredient's natural state.