Ingredients
Browse 31,078 ingredients in the Recidemia encyclopedia
.00 ml butter or margarine
Year-round; however, butter from grass-fed cattle exhibits seasonal variation in color and flavor, being richer and more golden in summer months when cattle graze fresh pasture.
.00 tb light vegetable oil
Year-round
/ 0.25 g butter
Year-round; availability and flavor intensity may vary seasonally depending on pasture conditions and animal diet, with grass-fed butter typically more robust during spring and summer months.
– ¾ cup 365 extra virgin olive oil
Year-round; olive oil is produced seasonally (typically October–December in the Northern Hemisphere) but is a shelf-stable product available throughout the year, with early-harvest oils released in late fall.
+ ½ cup butter
Year-round; however, butter from grass-fed dairy cattle exhibits richer flavor and deeper color (indicating higher carotenoid content) during spring and summer months when cattle graze fresh pasture.
½ cup unsalted butter
Year-round, though butter quality and flavor vary seasonally; spring and summer butter from grass-fed cows tends to be more deeply colored and flavorful.
¼ cup vegetable oil
Year-round. Vegetable oil is a shelf-stable, refined product available consistently throughout the year regardless of growing seasons.
¾ cup vegetable oil
Year-round
/ ½ lb of butter or margarine
Year-round. Both butter and margarine are shelf-stable products available continuously, though traditionally butter production peaked in spring and summer when dairy cattle had access to fresh pasture.
+ ½ tsp canola oil
Year-round. Canola is harvested seasonally (typically August to October in North America), but refined canola oil is available consistently throughout the year due to storage and global supply chains.
/ 10 fl oz palm oil
Year-round; oil palms bear fruit continuously in tropical climates, with production peaks varying by region. The main harvesting season in Malaysia and Indonesia typically runs from September to December and January to March, though oil is produced and available globally throughout the year.
/ 10 ml margarine
Year-round
/ 120 g butter
Year-round. However, butter from grass-fed cattle shows seasonal variation, with richer color and more complex flavor during spring and summer months when pasture grazing is at its peak.
/ 125 g butter
Year-round; however, butter from grass-fed cattle exhibits greater seasonal variation, with richer color and more complex flavor during spring and summer months when cattle graze fresh pasture.
• 1/2 cup canola oil
Year-round
\12 cup ghee
Year-round. Ghee is shelf-stable and available year-round from commercial producers, though traditional preparation sometimes peaks during spring when butter from grass-fed cows is richest.
- 1/2 cup of extra virgin olive oil
Harvest cycles vary by region, typically occurring from October to December in the Northern Hemisphere; oil quality and flavor reflect these seasonal variations. Commercially available year-round, though freshly pressed oils from recent harvests are most flavorful during winter and early spring months.
[1/2 oz] butter
Year-round; however, butter from grass-fed cattle is typically richest and most golden during spring and summer months when fresh pasture is abundant.
- 1/3 cup butter
Year-round, though butter made from grass-fed dairy tends to have deeper color and richer flavor during spring and summer months when cattle have access to fresh pasture.
- 1/3 cup extra virgin olive oil
Year-round; olive oil from a single harvest is typically available from November through the following spring, though bottled extra virgin olive oil remains shelf-stable and widely available year-round.
/ 140 g butter
Year-round; however, butter from grass-fed cattle shows more pronounced flavor and deeper golden color during spring and summer months when animals graze fresh pasture.
/ 150 g butter or lard
Year-round. Butter and lard are shelf-stable rendered fats available year-round in most markets, though butter quality and color may vary seasonally based on animal feed (grass-fed butter typically exhibits deeper golden hues in spring and summer).
/ 15 ml garlic and parsley grapeseed oil
Year-round, as grapeseed oil is shelf-stable and garlic and parsley are both widely available in preserved or dried forms in commercial products.
/16 fl.oz olive oil
Year-round; olive harvest typically occurs September through November in the Northern Hemisphere, though olives are processed and oil is available throughout the year.
/ 175 g butter or margarine
Year-round. Butter and margarine are produced and available throughout the year, though butter quality and flavor may vary seasonally based on pasture conditions and animal diet.
½ cup butter
Year-round; however, butter from grass-fed cattle exhibits seasonal variation, with richer, more deeply colored product in spring and summer months when pasture availability is highest.
-1 cup butter
Year-round availability in most developed markets, though traditional butter-making peaks in spring and early summer when pasture-fed cattle produce the richest milk.
– 1 cup melted butter
Year-round; butter production occurs throughout the year in most dairy regions, though traditional European butters made from grass-fed cattle show flavor variations with seasonal pasture changes (spring and summer butter tends to be richer and more golden).
- 1 cup red palm oil
Year-round. Oil palm fruit is harvested continuously throughout the year in tropical regions, with peak production cycles varying by geographic location.
* 1 cup vegetable oil
Year-round
/ 1 oz butter
Year-round availability in most developed markets, though butter produced from grass-fed dairy may have more pronounced flavor during spring and summer when fresh pasture is available.
+ 1 tablespoon butter
Year-round; however, butter made from grass-fed milk exhibits seasonal variation in flavor and color, with deeper yellow hues and more complex taste occurring in spring and summer when cattle graze on fresh pasture.
+ 1 tablespoon canola oil
Year-round. Canola is a commodity crop harvested primarily in late summer and fall; refined canola oil is available continuously as a shelf-stable product.
/ 1 tbsp oil
Year-round
+ 1 tbsp shortening
Year-round
1 tbsp vegetable oil
Year-round
+ 1 teaspoon light tub margarine
Year-round
+ 1 teaspoon oil
Year-round
+ 1 t extra virgin olive oil
Year-round, though harvest-specific oils (early-harvest autumn oils) offer peak freshness and complexity within 6-12 months of pressing. Regional harvests occur primarily September to December in the Northern Hemisphere.
+ 1 tsp butter
Year-round; however, butter made from grass-fed dairy cows exhibits more pronounced golden color and complex flavor during spring and summer months when fresh pasture is available.
+ 1 tsp oil
Year-round. Most culinary oils are extracted and refined throughout the year from stored seeds, nuts, or fruit. Freshly pressed oils from seasonal harvests may show regional variation in availability.
+ 1 tsp olive oil
Year-round; olive oil is a shelf-stable processed product. Fresh harvest oils, typically from October to November in the Northern Hemisphere, offer peak flavor and aromatic complexity and are often labeled as "early harvest" or "new vintage."
/ 200 g butter
Year-round; commercially produced and widely available throughout the year, though butter made from grass-fed cattle is more seasonally variable, with richer color and flavor in spring and summer.
· 2/3 cups olive oil
Year-round. Olive oil is a shelf-stable product; harvest typically occurs in late autumn (October-November in the Northern Hemisphere), with fresh oil bottled within months for optimal flavor.
/ 250 g butter or lard
Year-round. Butter quality may vary seasonally based on dairy cattle diet (summer butter from grass-fed cows is often richer and more golden), while lard availability is consistent from commercial sources.
/ 250 g lard or butter
Year-round. Both lard and butter are shelf-stable rendered fats available throughout the year, though some regional variations exist in availability based on local animal husbandry traditions.
– 2 ml food grade eucalyptus oil
Year-round; eucalyptus oil is produced year-round from cultivated eucalyptus plantations, though harvest timing varies by region and species.
– 2 tablespoon olive oil
Year-round; olive oil is pressed from the fall harvest and stored, making it available throughout the year. Harvest timing varies by region and cultivar, typically occurring from September to November in the Northern Hemisphere.
– 2 tablespoons butter
Year-round; butter is available consistently as a shelf-stable product produced year-round, though cultured and grass-fed varieties may vary seasonally depending on regional dairy practices.
+ 2 tablespoons low calorie margarine
Year-round
2 tablespoons of olive oil
Year-round; olive harvest occurs in autumn and early winter (September-November in the Northern Hemisphere), with fresh oils becoming available in late fall.
+ 2 tablespoon vegetable oil
Year-round
- 2tbsp butter
Year-round; however, butter from grass-fed cattle exhibits seasonal variation with richer flavor and deeper color during spring and summer months when cattle graze on fresh pasture.
– 2 tbsp butter
Year-round. In traditional dairy regions, the flavor and color of butter may vary seasonally based on pasture conditions, with spring and summer butters often richer in color and flavor due to grass-fed cattle.
• 2 tbsp. canola oil
Year-round. Canola is a stable, shelf-stable product available year-round as a refined commercial commodity.
– 2 tbsp cooking oil
Year-round; cooking oils are shelf-stable products available throughout the year.
– 2 tbsp margarine
Year-round
+ 2 tbsp reduced-calorie margarine
Year-round
+ 2 teaspoons unsalted butter
Year-round; modern butter production is continuous throughout the year, though butter made from grass-fed dairy cattle may have seasonal variation in flavor and color (richer in spring and summer).
+ 2 tsp olive oil
Year-round; olive oil is pressed from harvested olives and stored, making it consistently available globally. Peak harvest occurs in autumn and early winter in the Northern Hemisphere.