Ingredients
Browse 31,078 ingredients in the Recidemia encyclopedia
/ 0
Not applicable.
.00 1/2-inch-round ball tamarind
Tamarind pods mature during the dry season (December to April in the Northern Hemisphere), though processed tamarind products remain year-round staples in regions where fresh fruit is unavailable seasonally.
.00 l black currants
Black currants are typically in season from June through August in Northern European growing regions, with peak availability in July. Frozen black currants are available year-round in most temperate markets.
.00 l blueberries
Blueberry season in North America spans June through August, with peak availability July through early August. In the Southern Hemisphere, peak season occurs December through January. Year-round availability exists in most markets due to frozen product distribution and international cultivation.
.00 l chopped rhubarb
Rhubarb is primarily in season from spring (April) through early summer (June) in temperate regions; forced varieties may appear as early as February. Limited availability continues into July in some areas, though peak season is late April through May. Year-round frozen chopped rhubarb is widely available commercially.
.00 l rhubarb
Rhubarb is in season from early spring (February–April in the Northern Hemisphere) through early summer, with forced rhubarb available as early as January. Regional variation is significant; forced rhubarb from heated forcing beds appears several weeks before outdoor crops mature.
.00 ml fresh rhubarb or frozen rhubarb
Rhubarb is in season from early spring through early summer (April to June in the Northern Hemisphere), with peak availability in late April and May. Frozen rhubarb is available year-round as a shelf-stable alternative.
.00 ml lemon juice
Peak lemon season varies by region; in the Northern Hemisphere, lemons are available year-round with peak harvest from winter through spring. In the Southern Hemisphere, availability peaks during their summer months. Bottled and frozen lemon juice is available year-round for consistent kitchen use.
.00 package frozen chopped rhubarb
Fresh rhubarb peaks in spring (April–June in the Northern Hemisphere), with greenhouse cultivation extending availability into winter months. Frozen chopped rhubarb is available year-round.
.00 tb shredded fresh ginger
Year-round availability in most markets; peak season in fall and winter when freshly harvested ginger is most abundant and flavorful. Young ginger appears in limited supply during late spring and early summer.
/ 0.75 g minced garlic
Year-round; peak season typically occurs in late spring through early fall, though garlic is stored and available throughout the year as a shelf-stable commodity.
– ½ cup chopped green onions
Year-round in most temperate and subtropical regions, with peak availability in spring and early summer. In cooler climates, availability is most abundant from late spring through early autumn.
½ cup chopped white or yellow onion
Year-round. Both white and yellow onions are excellent keepers; harvest occurs in late summer and early fall, but properly cured bulbs remain available throughout the year via cold storage.
~½ cup dry porcini mushrooms
Porcini are harvested in late summer and early autumn (August–October) in the Northern Hemisphere; dried porcini are available year-round as a shelf-stable pantry ingredient.
– ½ cup lime juice to taste 60 –
Limes are available year-round in most markets, with peak seasons varying by region: Latin American limes peak in spring and early summer, while Persian limes from California and imported sources maintain consistent availability throughout the year.
½ cup onion
Year-round, though peak flavor occurs in late summer and early fall when freshly harvested. Storage varieties remain available through winter months.
½ finely chopped onion
Year-round; onions are stored for extended periods and available throughout the season in most climates. Fresh spring onions peak in late spring, while storage varieties harvested in late summer provide supply through winter months.
¼-inch green onions
Year-round, though peak availability is spring through early summer in temperate regions.
½-inch potatoes
Half-inch potatoes are available in spring through early summer, typically April through June in the Northern Hemisphere, coinciding with the early harvest of new potatoes in major potato-growing regions.
½ large onion
Year-round availability in most regions; peak season for fresh onions is late summer through fall, though long-storage varieties remain available throughout winter and spring.
/ ½ lb tomatoes
Peak season runs from late June through September in Northern Hemisphere temperate regions; year-round availability exists in subtropical and tropical climates. High-quality fresh tomatoes are most flavorful during summer months; canned and processed tomato products are quality alternatives outside peak season.
½ medium green pepper
Peak season in temperate regions is late summer through early fall (July–October), though green peppers are widely available year-round due to global cultivation and greenhouse production.
½ medium onion
Year-round. Fresh onions are harvested in late summer and early fall, but proper storage and curing allows distribution throughout the year. Spring onions and scallions have distinct spring and early summer seasons.
½ onion
Year-round, with peak availability in late summer through early winter for fresh storage onions. Spring green onions (scallions) are at their prime in spring and early summer. Sweetness increases when onions are harvested after a frost.
/ ½ oz garlic
Peak season occurs in late spring through early summer (May–July in the Northern Hemisphere); however, garlic stores exceptionally well and remains available year-round in most markets.
+ ¾ teaspoon chopped green bell peppers
Peak season occurs from late spring through early fall in temperate regions; year-round availability is typical in most developed markets due to greenhouse cultivation and global distribution networks.
½" thick fresh ginger
Year-round availability in most markets, as ginger is widely cultivated globally and stores well. Peak season in producing regions (India, China, Indonesia) typically occurs after harvest in winter months (November-February).
½ thinly sliced bell pepper
Peak season is late summer through early fall (August-October) in temperate regions, though bell peppers are increasingly available year-round in most developed markets due to global cultivation.
½ thinly sliced onion
Year-round; onions are harvested in late summer and autumn but store well at room temperature for several months, making them available throughout the year. Peak season for fresh onions is late summer through early winter.
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Fresh garlic peaks from late spring through early fall in temperate regions, with harvest typically occurring May–July in the Northern Hemisphere. Properly cured and stored garlic remains available year-round, though quality gradually declines through late winter.
/ 100 g figs
Fresh figs are typically in season from late spring through early fall, with peak availability during summer months (June–September). Regional variations exist, with Mediterranean regions producing earlier crops than northern climates. Dried figs are available year-round.
/ 100 g olives
Olive harvest occurs in fall through early winter (October to December in the Northern Hemisphere), though cured olives are available year-round as shelf-stable pantry staples in jars and cans.
/ 100 g raisins
Year-round. Grapes are harvested in late summer and early fall (August-October in the Northern Hemisphere), then dried for storage; the resulting product remains shelf-stable and available throughout the year.
/ 100 g small dark raisins
Year-round. Dried raisins are a shelf-stable product available throughout the year, though fresh grapes used for raisin production are harvested seasonally (late summer through early fall in major producing regions such as California, Turkey, and Greece).
100% pumpkin puree
Autumn season (September through November in North America), with peak availability in October. Canned and frozen products are available year-round.
1015 onion
Peak season runs from October through May in Texas and the southern United States, with harvest beginning in late spring and continuing through early summer for storage varieties. Refrigerated storage extends availability into the fall months.
– 10 button mushrooms
Year-round; button mushrooms are cultivated indoors in controlled environments and are available consistently throughout the year regardless of geographic location.
– 10 cloves garlic
Peak season is late spring through early summer (May–July in Northern Hemisphere), with storage-grown garlic available year-round; quality and pungency decline with age by late winter.
– 10 cloves of garlic
Peak season is late spring through early summer (May-July in Northern Hemisphere); fresh garlic is most pungent when freshly harvested and gradually mellows during storage. Year-round availability through stored and cured bulbs.
– 10 fresh mushrooms
Peak season for most cultivated varieties is autumn (September–November), though controlled cultivation allows year-round availability for common varieties like button and oyster mushrooms. Wild mushroom seasons vary by species and region, typically occurring in spring and fall.
– 10 iceberg lettuce leaves
Year-round; commercially available in most regions throughout the year due to controlled greenhouse cultivation and cold storage capabilities.
– 10 large lettuce leaves
Spring through fall in temperate climates; year-round in most markets due to controlled-environment agriculture and global supply chains. Peak quality typically occurs in spring and early fall when cool temperatures are natural.
/ 1½ lb bramley apples
Bramley apples are typically harvested in late September through October in the Northern Hemisphere, with peak availability from autumn through winter months. They store exceptionally well in cool conditions, remaining usable through late winter and early spring, making them available year-round in many markets through cold storage.
/ 1½ lb butternut squash
Peak season is autumn through early winter (September to December in the Northern Hemisphere), though butternut squash stores well and remains available year-round in most markets.
10-ounce bag washed spinach
Peak season is spring (March–May) and fall (September–November) in temperate regions; however, washed spinach is available year-round in most markets due to greenhouse cultivation and global supply chains.
* 10 ounces spinach
Peak season for fresh spinach in temperate regions is spring (March–May) and fall (September–November), with some production continuing through mild winters. Frozen and canned spinach are available year-round, providing consistent availability regardless of seasonal variation.
/ 10 oz / 2 cups finely grated green papaya
Year-round in tropical and subtropical regions; most abundant during summer months in temperate climates where available. Peak availability in Southeast Asian markets typically from late spring through early fall.
-10oz. pkg. mixed salad greens
Year-round, as packaged mixed greens are produced in controlled environments and distributed nationally and internationally throughout the year.
– 10 pieces of tiny eggplants
Peak season is summer through early fall (June–October in Northern Hemisphere); available year-round in many markets due to global cultivation and greenhouse production.
– 10 pods of garlic
Fresh garlic is typically harvested in late spring through early summer (May-July in the Northern Hemisphere), with peak availability through early fall. Cured and stored garlic remains available year-round.
– 10 sprigs cilantro fresh or frozen
Peak season is spring through early summer (April–June in most temperate regions), though cilantro is available year-round in many markets, both fresh and frozen.
• 1 1/2 lbs. chunky applesauce
Year-round, available fresh in the fall during apple harvest season and processed as a shelf-stable product throughout the year.
• 1 1/2 lbs. wild blueberries
Fresh wild blueberries are in season from June through August in North America, with peak harvest in July-August depending on latitude. Frozen wild blueberries are available year-round.
/1200 g potatoes
Year-round; peak harvest in autumn, though stored potatoes from the previous harvest remain widely available through winter and early spring. Regional growing seasons vary, with spring plantings in cooler climates and fall harvests in warm regions.
+1/2 cups mashed bananas
Year-round; bananas are available continuously in most markets, though peak supply and lower prices typically occur from May through October in North America. Availability varies by region and sourcing.
– 12 frozen strawberries
Year-round availability due to freezing preservation; frozen berries sourced globally extend access beyond fresh strawberry season (spring to early summer in temperate regions).
– 12 hot green peppers
Peak season is summer through early autumn in temperate regions, though year-round availability exists in tropical and subtropical zones. In North America, supply peaks July through September; availability remains consistent in markets with access to Mexican and Asian imports.
1/2 inch cubed fresh pineapple
Peak season for fresh pineapples is March through July in the Northern Hemisphere, though cultivated supplies are available year-round from tropical and subtropical regions. Central and South American exporters, particularly Costa Rica, provide consistent supplies throughout the year.
1/2 inch cubed fresh pineapple or canned pineapple
Fresh pineapple is available year-round, with peak seasons varying by growing region; Costa Rica and Hawaii supply most U.S. pineapples with peaks in spring and summer. Canned pineapple is available year-round.
– 12 limes
Limes are available year-round in most markets due to global cultivation, though peak seasons vary by region. In tropical regions, availability is consistent throughout the year, while in temperate zones peak supplies occur from late spring through early fall.