The Recidemia Culinary Index
A systematic classification of world recipes
What is the RCI?
The Recidemia Culinary Index (RCI) is a hierarchical numbering system for classifying world recipes, inspired by the Aarne-Thompson-Uther (ATU) index used in folklore studies. Every dish receives a unique, structured identifier that encodes its place in the culinary taxonomy.
The RCI organizes 17,578 recipe types across 14 domains and 83 families, alongside 329 cuisine traditions.
How to Read an RCI Number
An RCI number has four levels, read left to right:
- Domain (2 letters) — the broadest category, based on primary ingredient or dish form
- Family (3 digits) — a sub-group within a domain, based on cooking method or sauce type
- Type (4 digits) — the canonical, scholarly form of a specific dish
- Variant (3 digits) — a regional or cultural interpretation with a full recipe
Domains & Families
The RCI currently has 14 domains. Each domain contains families that group related recipe types by technique or sauce style.
🍝 Noodles & PastaND
Dishes where wheat, rice, or other noodles form the primary component, from Italian pasta to Asian noodle preparations
| Code | Family |
|---|---|
| ND.001 | Tomato-based Pasta |
| ND.002 | Cream, Cheese & Egg Pasta |
| ND.003 | Stuffed Pasta |
| ND.004 | Asian Noodle Soups |
| ND.005 | Stir-fried & Dry Noodles |
| ND.006 | Baked & Casserole Pasta |
| ND.007 | Stuffed & Filled Items |
🍜 Soups & StewsSP
Liquid-primary dishes including broths, cream soups, stews, curries, and cold soups
| Code | Family |
|---|---|
| SP.001 | Clear Soups & Broths |
| SP.002 | Cream Soups & Bisques |
| SP.003 | Chunky & Hearty Soups |
| SP.004 | Stews & Braises |
| SP.005 | Curries & Spiced Stews |
| SP.006 | Cold & Raw Soups |
🍞 Breads & Baked GoodsBR
Yeast breads, flatbreads, quick breads, cakes, cookies, pies, pastries, and griddle batters
| Code | Family |
|---|---|
| BR.001 | Yeast Breads |
| BR.002 | Flatbreads |
| BR.003 | Quick Breads & Muffins |
| BR.004 | Cakes |
| BR.005 | Cookies & Bars |
| BR.006 | Pies & Tarts |
| BR.007 | Pastries & Laminated Doughs |
| BR.008 | Griddle Batters |
🥟 Small Plates & SnacksSN
Dips, fried bites, assembled appetizers, dry snacks, and dumplings
| Code | Family |
|---|---|
| SN.001 | Dips & Spreads |
| SN.002 | Fried Small Plates |
| SN.003 | Assembled Small Plates |
| SN.004 | Crackers, Nuts & Dry Snacks |
| SN.005 | Dumplings |
🍚 Rice & GrainsRC
Dishes where rice or other grains form the primary component, from pilafs to porridge
| Code | Family |
|---|---|
| RC.001 | Pilafs & Biryanis |
| RC.002 | Risottos & Creamy Rice |
| RC.003 | Sushi & Vinegared Rice |
| RC.004 | Fried Rice & Rice Bowls |
| RC.005 | Porridge & Hot Cereals |
| RC.006 | Other Grain Dishes |
🥩 Meat & PoultryMT
Dishes featuring beef, pork, lamb, poultry, or game as the primary protein, organized by protein type
| Code | Family |
|---|---|
| MT.001 | Beef & Veal |
| MT.002 | Pork |
| MT.003 | Lamb & Game |
| MT.004 | Poultry |
| MT.005 | Ground & Mixed Meats |
| MT.006 | Charcuterie & Cured Meats |
🐟 SeafoodSF
Fin fish, shellfish, raw and cured seafood, smoked preparations, and mixed seafood dishes
| Code | Family |
|---|---|
| SF.001 | Fin Fish |
| SF.002 | Shellfish |
| SF.003 | Raw & Cured Seafood |
| SF.004 | Smoked & Preserved Seafood |
| SF.005 | Seafood Stews & Mixed Preparations |
🍳 EggsEG
Egg-primary preparations from omelets to souffles, following Escoffier's 143 egg preparations as a foundational category
| Code | Family |
|---|---|
| EG.001 | Omelets & Frittatas |
| EG.002 | Scrambled, Fried & Poached |
| EG.003 | Egg Bakes & Casseroles |
| EG.004 | Boiled & Preserved Eggs |
🥗 Vegetables & LegumesVG
Vegetable-primary dishes organized by ingredient type, from salads to stuffed preparations
| Code | Family |
|---|---|
| VG.001 | Leafy & Raw Preparations |
| VG.002 | Root & Tuber Dishes |
| VG.003 | Beans & Legumes |
| VG.004 | Cooked Vegetable Dishes |
| VG.005 | Stuffed Vegetables |
🫙 Sauces & CondimentsSC
The foundational pillar of professional cookery: mother sauces, emulsions, vinaigrettes, pan sauces, salsas, and condiments
🍰 Desserts & SweetsDS
Non-baked sweet preparations: custards, frozen desserts, confections, and fruit desserts
| Code | Family |
|---|---|
| DS.001 | Custards & Puddings |
| DS.002 | Frozen Desserts |
| DS.003 | Confections & Candies |
| DS.004 | Fruit Desserts |
| DS.005 | Jams & Preserves |
🍸 BeveragesBV
Cocktails, smoothies, hot beverages, and non-alcoholic drinks, with cocktails organized per professional mixology scholarship
🌯 Sandwiches & WrapsSW
Cold and hot sandwiches, wraps, burritos, tacos, and tortilla-based preparations
| Code | Family |
|---|---|
| SW.001 | Cold Sandwiches |
| SW.002 | Hot Sandwiches |
| SW.003 | Wraps & Burritos |
| SW.004 | Tacos & Tortilla-based |
🫙 Preserves & FermentsPF
Preservation and fermentation techniques: pickles, fermented vegetables, cultured dairy, jams, and cured preserves
| Code | Family |
|---|---|
| PF.001 | Pickles & Vinegar Preserves |
| PF.002 | Fermented Vegetables |
| PF.003 | Fermented Dairy |
| PF.004 | Fermented & Cultured Beverages |
| PF.005 | Jams, Jellies & Fruit Preserves |
| PF.006 | Cured & Dried Preserves |