commit: ec0817f9cb91adde74434c5755fe75fc58353250
parent 7468fd829c01f1e111fc55ed118a967fc0c90019
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 9 Nov 2024 08:44:53 -0800
*
Diffstat:
2 files changed, 35 insertions(+), 35 deletions(-)
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -300,7 +300,7 @@
<img src="../media/ingredients/green_cabbage.png" class='detail' loading='lazy'>
-<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p><hr />
+<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage. When cutting cabbage, slice it very thin, that way when you massage the salt into it the water will pull out of the strips more readily to create the brine. After first massaging the salt into the cabbage trips, let it rest for 20-30 minutes to further allow the salt to draw the water out. Allowing enough time will ensure that when you pack the sauerkraut or kimchi into the jars, that there will be enough liquid to cover everything.</p><hr />
<img src="../media/ingredients/daikon.png" class='detail' loading='lazy'>
<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p><hr />
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -1,9 +1,9 @@
Ingredient beans = create_ingredient("beans", "<p>Beans are the seeds of many plants, applied generally to many other seeds of similar form like <a href='soybeans.html'>soybeans</a>, peas, <a href='chickpeas.html'>chickpeas</a> etc. Beans are an important source of <b>Protein</b>.</p>", 0);
-Ingredient coffee = create_child_ingredient(&beans, "coffee", "<p>Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the <a href='https://en.wikipedia.org/wiki/Coffea' target='_blank'>Coffea plant</a>.</p>", 0);
+Ingredient coffee = create_child_ingredient(&beans, "coffee", "<p>Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the <a href='https://en.wikipedia.org/wiki/Coffea' target='_blank'>Coffea plant</a>.</p>", 1);
-Ingredient lentils = create_ingredient("lentils", "<p>Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.</p><p>Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like <a href='red_lentils.html'>red lentils</a>. Lentils without husks tend to soften into purees, while the husked varieties remain whole. When cooking lentils, add salt after cooking, not during, as salt will keep them tough.</p><p>Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).</p>", 0);
+Ingredient lentils = create_ingredient("lentils", "<p>Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.</p><p>Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like <a href='red_lentils.html'>red lentils</a>. Lentils without husks tend to soften into purees, while the husked varieties remain whole. When cooking lentils, add salt after cooking, not during, as salt will keep them tough.</p><p>Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).</p>", 1);
Ingredient beluga_lentils = create_child_ingredient(&lentils, "beluga lentils", "<p>Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor, and a firm texture that doesn't disintegrate when cooked.</p>", 0);
@@ -15,7 +15,7 @@ Ingredient shelled_hemp_seeds = create_ingredient("shelled hemp seeds", "<p>Hemp
Ingredient tempeh = create_ingredient("tempeh", "<p>Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. It's a source of <b>protein</b>, <b>Omega-3's</b> and <b>zinc</b>, and has a firm texture and earthy flavor.</p><p>Tempeh is made by controlled fermentation, the fungus <b>Rhizopus Oligosporus</b> (used as a starter) binds soybeans into a tight 'paddy'. Because it's a fermented food, eating tempeh increases <a href='nutrition.html#iron'>iron absorption</a> in foods.</p>", 0);
-Ingredient peanuts = create_ingredient("peanuts", "<p>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.</p>", 1);
+Ingredient peanuts = create_ingredient("peanuts", "<p>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.</p>", 0);
Ingredient peanut_butter = create_child_ingredient(&peanuts, "peanut butter", "<p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.</p><p>The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.</p><p>It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.</p><p>Weight: 1/2 cup | 4 3/4 oz | 135 g</p>", 0);
@@ -33,11 +33,11 @@ Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour"
Ingredient green_peas = create_ingredient("green peas", "<p>Green peas, or <b>Pisum sativum</b>, are small round seeds contained within pods. Each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.</p>", 0);
-Ingredient green_cabbage = create_ingredient("green cabbage", "<p>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.</p><p>There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.</p>", 1);
+Ingredient green_cabbage = create_ingredient("green cabbage", "<p>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.</p><p>There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.</p>", 0);
Ingredient red_cabbage = create_child_ingredient(&green_cabbage, "red cabbage", "<p>Red cabbage is a good source of <a href='nutrition.html#vitamin-c'>vitamin C</a>. It has dark red/purple-colored leaves, although the plant changes its color according to the pH value of the soil, due to a pigment belonging to <a href='https://science.howstuffworks.com/life/botany/question439.htm'>anthocyanins</a>.<br /><br /On cooking, the red of the cabbage will turn blue, to keep the red color intact it's necessary to add vinegar or something acidic to the pot. Red cabbage keeps better than other varieties, and does not need to be converted to <a href='sauerkraut.html'>sauerkraut</a> to last the winter.</p>", 0);
-Ingredient kale = create_ingredient("kale", "<p>Kale, or leaf cabbage (Brassica oleracea), is a cruciferous vegetable that is grown for its leaves, which can be green or purple. They are classified by leaf type, ranging from curly to bumpy, flat or speared. Kale is a source of <b>protein</b>, <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p> It is one of the hardiest of all brassicas, capable of withstanding winter temperatures as low as −15 °C (<a href='https://www.sciencedirect.com/topics/food-science/kale'>ref</a>). Chopping it and then waiting at least 40 minutes before cooking it or mixing some <a href='mustard_seeds.html'>mustard powder</a> to cooked kale helps produce the anti-cancer nutrient, <a href='https://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/'>sulforaphane</a>. Raw kale should be consumed in moderation as it contains small amounts of substances that can affect the function of thyroid gland (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3496161/'>ref</a>).</p>", 1);
+Ingredient kale = create_ingredient("kale", "<p>Kale, or leaf cabbage (Brassica oleracea), is a cruciferous vegetable that is grown for its leaves, which can be green or purple. They are classified by leaf type, ranging from curly to bumpy, flat or speared. Kale is a source of <b>protein</b>, <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p> It is one of the hardiest of all brassicas, capable of withstanding winter temperatures as low as −15 °C (<a href='https://www.sciencedirect.com/topics/food-science/kale'>ref</a>). Chopping it and then waiting at least 40 minutes before cooking it or mixing some <a href='mustard_seeds.html'>mustard powder</a> to cooked kale helps produce the anti-cancer nutrient, <a href='https://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/'>sulforaphane</a>. Raw kale should be consumed in moderation as it contains small amounts of substances that can affect the function of thyroid gland (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3496161/'>ref</a>).</p>", 0);
Ingredient arugula = create_ingredient("arugula", "<p>Arugula, or <b>rocket</b>, is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in <b>vitamin C</b>. Arugula is good in salads, it is used both raw and cooked, though cooking it results in a muted flavor. Add this herb onto pizza, pasta, or to sandwiches. The sharp flavor of arugular pairs well with citrus, roasted beets, olives etc (<a href='http://www.specialtyproduce.com/produce/arugula_301.php'>ref</a>). Its flowers, young seed pods and mature seeds are also edible.</p>", 0);
@@ -51,13 +51,13 @@ Ingredient brussel_sprouts = create_child_ingredient(&green_cabbage, "brussel sp
Ingredient daikon = create_ingredient("daikon", "<p>Daikon ('great root' in Japanese), or <b>Brassicaceae raphanus sativus</b>, is a mild-flavored winter radish, originating from southeast asia. It has a mild and tangy flavor, with a crisp texture. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.</p><p>Daikon can be pickled, boiled, eaten raw or grated and served as a garnish.</p>", 0);
-Ingredient bok_choy = create_ingredient("bok choy", "<p>Bok Choy (Brassica rapa), or <b>pok choy</b>, is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of <b>vitamin A</b> and <b>C</b>, and provides some <b>calcium</b>.</p><p>Raw bok choy should not be consumed in large mounts over extended periods as it can inhibit uptake of iodine (<a href='https://www.nejm.org/doi/full/10.1056/NEJMc0911005'>ref</a>).</p>", 1);
+Ingredient bok_choy = create_ingredient("bok choy", "<p>Bok Choy (Brassica rapa), or <b>pok choy</b>, is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of <b>vitamin A</b> and <b>C</b>, and provides some <b>calcium</b>.</p><p>Raw bok choy should not be consumed in large mounts over extended periods as it can inhibit uptake of iodine (<a href='https://www.nejm.org/doi/full/10.1056/NEJMc0911005'>ref</a>).</p>", 0);
Ingredient radish = create_ingredient("radish", "<p>The radish is an edible root vegetable, domesticated in Europe in pre-Roman times. There are many varieties, varying in color, size and flavor. Radishes have a moderate amount of <b>vitamin C</b>. Radish are often grown as companion plants for pest control, they are easy to grow and quick to harvest.</p>", 0);
Ingredient seaweed = create_ingredient("seaweed", "<p>There are 3 main groups of edible seaweed: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><p>Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet. <a href='wakame.html'>Wakame</a> has the highest sodium content, with <a href='bull_kelp_powder.html'>kelp</a> and laver having significantly less.</p>", 0);
-Ingredient arame = create_child_ingredient(&seaweed, "arame", "<p>Arame, or <b> Eisenia bicyclis</b>, is a species of kelp (brown algae), and is very popular in Japanese cuisine. It is indigenous to the temperate Pacific Ocean waters around Japan. Arame has a mild, semi-sweet flavor and a firm texture, it is often sold dried. Dried arame can be reconstituted in water before consumption (for 5 min).</p>", 1);
+Ingredient arame = create_child_ingredient(&seaweed, "arame", "<p>Arame, or <b> Eisenia bicyclis</b>, is a species of kelp (brown algae), and is very popular in Japanese cuisine. It is indigenous to the temperate Pacific Ocean waters around Japan. Arame has a mild, semi-sweet flavor and a firm texture, it is often sold dried. Dried arame can be reconstituted in water before consumption (for 5 min).</p>", 0);
Ingredient mushroom = create_ingredient("mushroom", "<p>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p>", 0);
@@ -111,7 +111,7 @@ Ingredient chia_seeds = create_ingredient("chia seeds", "<p>Chia seeds are the e
Ingredient potatoes = create_ingredient("potatoes", "<p>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p>", 0);
-Ingredient nagaimo = create_child_ingredient(&potatoes, "nagaimo", "<p>Nagaimo is a Chinese yam, the only species that can be consumed raw. It has a bland flavor, and is primarily consumed due to the resulting <b>mucilaginous</b> texture when sliced or grated. When preparing nagaimo for consumption, gloves should be used because it can cause skin irritation. Nagaimo should be peeled and brieftly soaked in a vinegar-water solution to neutralize the <b>oxalate crystals</b> found in their skin, then, it can be cut into slices or grated. Grated nagaimo develops a <b>mucilaginous</b> texture, which can be added to dips for soba noodles, or to <a href='okonomiyaki.html'>okonomiyaki</a>.</p>", 1);
+Ingredient nagaimo = create_child_ingredient(&potatoes, "nagaimo", "<p>Nagaimo is a Chinese yam, the only species that can be consumed raw. It has a bland flavor, and is primarily consumed due to the resulting <b>mucilaginous</b> texture when sliced or grated. When preparing nagaimo for consumption, gloves should be used because it can cause skin irritation. Nagaimo should be peeled and brieftly soaked in a vinegar-water solution to neutralize the <b>oxalate crystals</b> found in their skin, then, it can be cut into slices or grated. Grated nagaimo develops a <b>mucilaginous</b> texture, which can be added to dips for soba noodles, or to <a href='okonomiyaki.html'>okonomiyaki</a>.</p>", 0);
Ingredient carrots = create_ingredient("carrots", "<p>Carrots contain high quantities of vitamin A. Carrot cultivars can be grouped into two broad classes, <b>eastern carrots</b> (purple, yellow, often with branched roots) and <b>western carrots</b> (with an abundance of carotene). Carrots benefit from companion plants. Onions, leeks and chives for instance help repel the carrot root fly. Carrots can be stored for many months in a refrigerator, or in moist, cool places in winter. For long-term storage, carrots can be stashed in a bucket between layers of sand. A storage temperature of 0 to 5 °C is ideal.</p>", 0);
@@ -133,7 +133,7 @@ Ingredient beets = create_ingredient("beets", "<p>Beets, or <b>beetroots</b>, ar
Ingredient golden_beets = create_child_ingredient(&beets, "golden beets", "<p>Golden or yellow beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a golden/yellow fleshy interior. This cultivar is sweeter and milder than their red counterparts. Golden beets keep in the refrigerator up to two weeks, but the beet tops should be eaten shortly after harvest.</p>", 0);
-Ingredient red_beets = create_child_ingredient(&beets, "red beets", "<p>Red beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.</p><p>It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a> and <a href='uzumaki_hummus_bites.html'>dips</a>. Don't be alarmed, beetroot juice will make your stools and urine red for a day.</p>", 1);
+Ingredient red_beets = create_child_ingredient(&beets, "red beets", "<p>Red beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.</p><p>It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a> and <a href='uzumaki_hummus_bites.html'>dips</a>. Don't be alarmed, beetroot juice will make your stools and urine red for a day.</p>", 0);
Ingredient cassava = create_ingredient("cassava", "Cassava</p>", 0);
@@ -143,7 +143,7 @@ Ingredient garlic_powder = create_child_ingredient(&garlic, "garlic powder", "<p
Ingredient onion = create_ingredient("onion", "<p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p>", 0);
-Ingredient red_onion = create_child_ingredient(&onion, "red onion", "<p>Red onions have a purplish-red skin, and flesh that is white and tinged with red. They are crunchy, pungent, sweet and a bit spicy when raw. When cooked, they become milder. They contain <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p>Red onions can be grilled, roasted, braised, caramelized and pickled. The bulbs will keep for 1-2 months when stored in a cool, dark and dry place with good air circulation.</p>", 1);
+Ingredient red_onion = create_child_ingredient(&onion, "red onion", "<p>Red onions have a purplish-red skin, and flesh that is white and tinged with red. They are crunchy, pungent, sweet and a bit spicy when raw. When cooked, they become milder. They contain <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p>Red onions can be grilled, roasted, braised, caramelized and pickled. The bulbs will keep for 1-2 months when stored in a cool, dark and dry place with good air circulation.</p>", 0);
Ingredient onion_powder = create_child_ingredient(&onion, "onion powder", "<p>Onion powder is made from finely ground, dehydrated onions. The taste and odour is very strong. Onion powder has a shelf life of 1 year if kept in a cool, dry place. In recipes, 1 tsp of onion powder can replace an entire medium-sized onion.</p>", 0);
@@ -203,15 +203,15 @@ Ingredient dried_white_mulberries = create_ingredient("dried white mulberries",
Ingredient dry_corn_kernels = create_ingredient("dry corn kernels", "<p>Corn kernels are the fruit of corn, or <b>maize</b>. One ear of corn has roughly 800 kernels and they come in a grand variety of colors: Black, blue-grey, purple, green, white and yellow.</p><p>Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.</p>", 0);
-Ingredient pandanus_fruit = create_ingredient("pandanus fruit", "<p>The fruit of the <b>pandanus tectorius</b> tree is widely consumed in the pacific islands, but it goes under other names, like <b>hala</b>, <b>screwpine</b> or <b>pu hala</b>. The fruits are large, and composed of 40-80 wedge-like phalanges (or keys). The fruit changes from green to orange/red as it matures, and can stay on the tree for more than 12 months. The fruit is eaten raw or cooked, and is a source of <b>vitamin A</b>.</p><p>Pandanus are a source of food, but they're also used to produce material for clothing, basket and weaving and shelters. Pandanus trees are super trees, they can withstand difficult conditions (storms, sea air, drought) and propagate with ease. The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.</p>", 1);
+Ingredient pandanus_fruit = create_ingredient("pandanus fruit", "<p>The fruit of the <b>pandanus tectorius</b> tree is widely consumed in the pacific islands, but it goes under other names, like <b>hala</b>, <b>screwpine</b> or <b>pu hala</b>. The fruits are large, and composed of 40-80 wedge-like phalanges (or keys). The fruit changes from green to orange/red as it matures, and can stay on the tree for more than 12 months. The fruit is eaten raw or cooked, and is a source of <b>vitamin A</b>.</p><p>Pandanus are a source of food, but they're also used to produce material for clothing, basket and weaving and shelters. Pandanus trees are super trees, they can withstand difficult conditions (storms, sea air, drought) and propagate with ease. The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.</p>", 0);
Ingredient banana = create_ingredient("banana", "<p>They can be used in a variety of ways in recipes, for both desserts and savoury meals. They can be deep fried, baked in their skin, steamed, made into preserves, processed into vinegar etc.</p>", 0);
Ingredient kiwi = create_ingredient("kiwi", "<p>Kiwi is the edible berry of species of <b>woody vines</b> in the genus <b>Actinidia</b>. Kiwifruit have a thin, hair-like skin with a light green or golden flesh. It has a soft texture with a sweet tart flavor. Kiwi fruit is a rich source of <b>vitamin C</b>, and a source of <b>calcium</b> and <b>iron</b>.</p><p>Kiwifruit is eaten raw, used as a garnish, it is also processed into juices and baked into cakes. The whole fruit is edible, even the skin. To store, refrigerate ripe fruit up to ten days. Refrigerated unripe fruit lasts up to one month.</p>", 0);
-Ingredient apple = create_ingredient("apple", "<p>Apples is the fruit of the apple tree (Malus domestica). Different cultivars are bred for various uses, like cooking and cider production. Apples are low in essential nutrients.</p><p>Apples can be canned, frozen and dried, it can also be processed into jam, vinegar, juice or alcohol. Some varieties of apple can be stored up to a year, other varieties (like granny smith and fuji) have 3x the storage life of other kinds.</p>", 0);
+Ingredient apple = create_ingredient("apple", "<p>Apples is the fruit of the apple tree (Malus domestica). Different cultivars are bred for various uses, like cooking and cider production. Apples are low in essential nutrients.</p><p>Apples can be canned, frozen and dried, it can also be processed into jam, vinegar, juice or alcohol. Some varieties of apple can be stored up to a year, other varieties (like granny smith and fuji) have 3x the storage life of other kinds.</p>", 1);
-Ingredient lemon = create_ingredient("lemon", "<p>Lemons are a citrus fruit with a distinctive sour taste. They are a rich source of <b>vitamin C</b>. Lemon is sometimes used as a short-term preservative on foods (apples, avocados, bananas) that brown or oxidize after being sliced.</p>", 1);
+Ingredient lemon = create_ingredient("lemon", "<p>Lemons are a citrus fruit with a distinctive sour taste. They are a rich source of <b>vitamin C</b>. Lemon is sometimes used as a short-term preservative on foods (apples, avocados, bananas) that brown or oxidize after being sliced.</p>", 0);
Ingredient lemon_zest = create_child_ingredient(&lemon, "lemon zest", "<p>The rind of lemons can be grated, and used as 'zest' in baking and many other recipes.</p>", 0);
@@ -227,7 +227,7 @@ Ingredient bosc_pear = create_child_ingredient(&pears, "bosc pear", "<p>Bosc pea
Ingredient papaya = create_ingredient("papaya", "<p>Papayas, or <b>pawpaw</b>, are the fruit (berries) of the <b>carica papaya</b>. It is one of 22 species of the genus <b>Carica</b>. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of <b>vitamin C</b>.</p><p>The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like <a href='black_pepper.html'>black pepper</a>.</p>", 0);
-Ingredient pomegranate = create_ingredient("pomegranate", "<p>Pomegranates come from the <b>Punica granatum</b>, a fruit-bearing shrub (botanically a berry). Pomegranates can range in color from pink, white, yellow and purple, the most common being the red variety. It is estimated that there are some 500 different cultivars of Pomegranate grown world-wide.</p>", 1);
+Ingredient pomegranate = create_ingredient("pomegranate", "<p>Pomegranates come from the <b>Punica granatum</b>, a fruit-bearing shrub (botanically a berry). Pomegranates can range in color from pink, white, yellow and purple, the most common being the red variety. It is estimated that there are some 500 different cultivars of Pomegranate grown world-wide.</p>", 0);
Ingredient pomegranate_seeds = create_child_ingredient(&pomegranate, "pomegranate seeds", "<p>The inside of the pomegranate fruit is filled with seeds, technically called <b>arils</b>. Pomegranate arils are a source of <b>vitamin C</b>.</p><p><b>How to extract the arils</b>: Score it with a knife to break it open. The seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. The seeds may simply be eaten raw as a snack or added into salads, relishes, garnishes or <a href='spicy_brownies_with_pomegranate_syrup.html'>desserts</a>.</p>", 0);
@@ -253,13 +253,13 @@ Ingredient ao_nori = create_child_ingredient(&seaweed, "ao nori", "<p>Aonori <b>
Ingredient kanten_powder = create_child_ingredient(&seaweed, "kanten powder", "<p>Kanten is a seaweed-based gelling agent derived from tengusa <b>テングサ</b>, a specific type of red seaweed. It is semi-translucent, and firm when it solidifies. Kanten is 80 percent fiber, and has no odor or taste.</p><p>It is used to make Japanese confectionery, and unlike gelatin kanten-based confections don't dissolve at room temperature. Kanten is often confused with agar agar. Both are seaweed-based, but they come from different algea. Kanten can be swapped 1:1 with agar agar in a recipe, although the resulting texture will not be the same. Kanten produces a firmer texture than agar.</p>", 0);
-Ingredient turmeric_root = create_ingredient("turmeric root", "<p>Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.</p>", 0);
+Ingredient turmeric_root = create_ingredient("turmeric root", "<p>Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.</p>", 1);
Ingredient ground_turmeric = create_child_ingredient(&turmeric_root, "ground turmeric", "<p>Ground turmeric is made from the rhizomes of the turmeric plant, after harvest it is boiled, then dried and ground into a powder.</p>", 0);
Ingredient cinnamon = create_ingredient("cinnamon", "<p>Cinnamon is an aromatic spice from the inner bark of many species of tree from the genus <b>Cinnamomum</b>. It's a flavouring additive used in both sweet and savoury dishes. It's sold in the form of quills or powdered. Cinnamon is a rich source of <b>calcium</b> and <b>iron</b>.</p>", 0);
-Ingredient rosemary = create_ingredient("rosemary", "<p>Rosemary, or <b>Salvia rosmarinus</b>, is a fragrant evergreen herb with needle-like leaves and white, pink, purple of blue flowers. It's leaves are used to flavor a variety of foods. It's a source of <b>vitamin A</b> and <b>calcium</b>.</p><p>Rosemary is very potent, and should be used sparingly. A good technique to remove the leaves, is to hold the stem at the top and to run your fingers along the stem backwards. To keep cuttings of rosemary fresh, wrap in a damp towel. Dried rosemary keeps up to 6 months if stored in an airtight container.</p>", 0);
+Ingredient rosemary = create_ingredient("rosemary", "<p>Rosemary, or <b>Salvia rosmarinus</b>, is a fragrant evergreen herb with needle-like leaves and white, pink, purple of blue flowers. It's leaves are used to flavor a variety of foods. It's a source of <b>vitamin A</b> and <b>calcium</b>.</p><p>Rosemary is very potent, and should be used sparingly. A good technique to remove the leaves, is to hold the stem at the top and to run your fingers along the stem backwards. To keep cuttings of rosemary fresh, wrap in a damp towel. Dried rosemary keeps up to 6 months if stored in an airtight container.</p>", 1);
Ingredient basil = create_ingredient("basil", "<p>Basil, or <b>Ocimum basilicum</b> is an aromatic plant, with a wide range of fragrances (depending on the variety). The leaves may taste like anise, with a strong smell. The most common type is sweet basil, but there is also thai basil, lemon basil and holy basil.</p><p>In cooking, add it at the last moment, as cooking quickly destroys the flavor. Fresh basil can be used whole, chopped, made into a paste or dried. Basil will keep if dry and refrigerated, but should be used up within a week. When soaked in water, the seeds of several basil varieties become gelatinous.</p>", 0);
@@ -269,7 +269,7 @@ Ingredient wasabi_root = create_ingredient("wasabi root", "<p>Wasabi, or <b>Wasa
Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder", "<p>Wasabi powder is made from the dried, grated flesh of the wasabi root. It has a light lime coloring and sharp, hot taste and aroma. Most of the wasabi powder that is sold internationally is not 100 percent wasabi, but a mixture of mustard, horseradish and color additives (due to the high cost of the root).</p><p>Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.</p><p><b>How to make wasabi paste:</b> To make wasabi paste, mix 1:1 quantity of wasabi powder and water, mix well. The texture should be a bit dry. Cover wasabi and allow to sit for 15 min to allow the enzymes to work, doing this helps bring out the full flavors of the wasabi.</p>", 0);
-Ingredient sichuan_peppercorns = create_ingredient("sichuan peppercorns", "<p>Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 \"numb-spiciness\"</b>.</p><p>When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.</p>", 1);
+Ingredient sichuan_peppercorns = create_ingredient("sichuan peppercorns", "<p>Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 \"numb-spiciness\"</b>.</p><p>When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.</p>", 0);
Ingredient fresh_coriander = create_ingredient("fresh coriander", "<p>Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. Its seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.</p>", 0);
@@ -281,9 +281,9 @@ Ingredient cocoa_beans = create_ingredient("cocoa beans", "<p>Cocoa beans (also
Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", "<p>Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.</p><p>Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).</p><p>The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.</p><p>Weight: 1/2 cup | 1 1/2 oz | 42 g</p>", 0);
-Ingredient chili_peppers = create_ingredient("chili peppers", "<p>Chili peppers, from Nahuatl <b>chīlli</b>, is the fruit of plants from the genus <b>Capsicum</b>. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black.</p><p>The 5 domesticated species are <b>Capsicum annuum</b>(bell peppers, cayenne etc), <b>Capsicum frutescens</b> (tabasco, thai etc), <b>Capsicum chinense</b> (habanero, naga etc), <b>Capsicum pubescens</b> (rocoto) and <b>Capsicum babbactum</b> (aji). The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the \"heat\" of chili peppers is commonly reported in <a href='https://web.archive.org/web/20100823044606/http://www.tabasco.com/info_booth/faq/scoville_how.cfm' target='_blank'>Scoville heat units</a> (SHU).</p>", 1);
+Ingredient chili_peppers = create_ingredient("chili peppers", "<p>Chili peppers, from Nahuatl <b>chīlli</b>, is the fruit of plants from the genus <b>Capsicum</b>. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black.</p><p>The 5 domesticated species are <b>Capsicum annuum</b>(bell peppers, cayenne etc), <b>Capsicum frutescens</b> (tabasco, thai etc), <b>Capsicum chinense</b> (habanero, naga etc), <b>Capsicum pubescens</b> (rocoto) and <b>Capsicum babbactum</b> (aji). The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the \"heat\" of chili peppers is commonly reported in <a href='https://web.archive.org/web/20100823044606/http://www.tabasco.com/info_booth/faq/scoville_how.cfm' target='_blank'>Scoville heat units</a> (SHU).</p>", 0);
-Ingredient jalapeno_peppers = create_child_ingredient(&jalapeno_peppers, "jalapeno peppers", "<p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p>", 0);
+Ingredient jalapeno_peppers = create_child_ingredient(&jalapeno_peppers, "jalapeno peppers", "<p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p>", 1);
Ingredient cayenne_pepper = create_child_ingredient(&chili_peppers, "cayenne pepper", "<p>Cayenne pepper is a type of <b>Capsicum annuum</b>, a moderately hot chili pepper.</p>", 0);
@@ -307,7 +307,7 @@ Ingredient paprika = create_child_ingredient(&chili_peppers, "paprika", "<p>Papr
Ingredient smoked_paprika = create_child_ingredient(&paprika, "smoked paprika", "<p>Smoked paprika, or <b>Pimentón de la Vera</b>, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.</p>", 0);
-Ingredient cardamom = create_ingredient("cardamom", "<p>This type of cardamom is green, its adds flavors to a variety of dishes. It has a strong, aromatic taste. Each seed imparts a lot of flavor, not much is needed in a dish.</p><p>Cardamom is best stored in its pod. It is used in both sweet, and savoury dishes.</p>", 0);
+Ingredient cardamom = create_ingredient("cardamom", "<p>This type of cardamom is green, its adds flavors to a variety of dishes. It has a strong, aromatic taste. Each seed imparts a lot of flavor, not much is needed in a dish.</p><p>Cardamom is best stored in its pod. It is used in both sweet, and savoury dishes.</p>", 1);
Ingredient curry_powder = create_ingredient("curry powder", "<p>Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers. Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.</p><p><b>Japanese curry powder ratios(makes ~45 g):</b> Mix 9 g (1 tbsp) of turmeric, 5g (1 tbsp) of coriander seeds, 6 g (1 tbsp) cumin seeds, 2 g (1 tsp) cloves, 2 pods cardamom, 3 g (1 tsp) cinnamon, 7 g (2 tsp) of fenugreek seeds, 1.5 g (1/2 tsp) powdered cayenne, 5 g (1/2 tsp) garlic powder, 3 g (1 tsp) paprika, 1.5 g (1/2 tsp) whole black peppercorns, and 1.25 g (1/4 tsp) salt. Toast spices in a pan at low heat for 1-2 minutes until fragrant and have a crunch to them, transfer the lot to a grinder or mortar and pestle and grind them into a fine powder. Let cool before storing.</p>", 0);
@@ -317,7 +317,7 @@ Ingredient tamarind_paste = create_ingredient("tamarind paste", "<p>Tamarind, or
Ingredient cumin_seeds = create_ingredient("cumin seeds", "<p>Cumin, or <b>Cuminum cymimum</b> is a plant of the family <b>Apiaceae</b>. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of <b>iron</b>.</p><p>Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. <b>Nigella sativa</b>, or black cumin, is distantly related and also sometimes confused with cumin.</p>", 0);
-Ingredient mustard_seeds = create_ingredient("mustard seeds", "<p>Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.</p>", 0);
+Ingredient mustard_seeds = create_ingredient("mustard seeds", "<p>Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.</p>", 1);
Ingredient dijon_mustard = create_child_ingredient(&mustard_seeds, "dijon mustard", "<p>Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. Dijon mustard does not have a protected geographical indication (PGI). 80 percent of seeds used to make the mustard come from Canada.</p>", 0);
@@ -341,7 +341,7 @@ Ingredient chili_pepper_flakes = create_child_ingredient(&chili_peppers, "chili
Ingredient chile_powder = create_ingredient("chile powder", "<p>Chile powder refers to dried, crushed (and sometimes smoked) chipotle, habanero, ancho, guajillo, piri piri, kashmiri, etc. This is different than chili powder. There are no other added ingredients. Chili powder contains other ingredients like oregano, paprika, pepper, cumin, garlic powder, onion powder, and/or salt.<p><b>Homemade ancho chile powder recipe:</b></p><p>Roast three medium-sized ancho chiles in a pan, then remove them and allow to cool. Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds. Use that in your chili, and then store what’s left over in a sealed jar. Use it quickly, it grows stale fast.</p>", 0);
-Ingredient hops = create_ingredient("hops", "<p>Hops are the flowers of the hop plant <b>Humulus lupulus</b>. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas.</p><p>Many different varieties are grown around the world, with different types used for particular styles of beer. Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European <b>noble hop</b> varieties like <b><a href='https://en.wikipedia.org/wiki/Saaz_hops' target='_blank'>Saaz</a></b> (Stella Artois) and <b>Hallertau</b>, British ales with <b>Fuggles</b> and <b>Goldings</b>, North American beers with <b><a href='https://en.wikipedia.org/wiki/Cascade_hop' target='_blank'>Cascade hops</a></b> (anchor brewing company) and <b>Columbus hops</b> and New Zealand <b>Pacific Gem</b> and <b>Motueka</b>. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.</p>", 1);
+Ingredient hops = create_ingredient("hops", "<p>Hops are the flowers of the hop plant <b>Humulus lupulus</b>. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas.</p><p>Many different varieties are grown around the world, with different types used for particular styles of beer. Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European <b>noble hop</b> varieties like <b><a href='https://en.wikipedia.org/wiki/Saaz_hops' target='_blank'>Saaz</a></b> (Stella Artois) and <b>Hallertau</b>, British ales with <b>Fuggles</b> and <b>Goldings</b>, North American beers with <b><a href='https://en.wikipedia.org/wiki/Cascade_hop' target='_blank'>Cascade hops</a></b> (anchor brewing company) and <b>Columbus hops</b> and New Zealand <b>Pacific Gem</b> and <b>Motueka</b>. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.</p>", 0);
Ingredient dried_orange_peel = create_ingredient("dried orange peel", "<p>The thick bitter rind of oranges is used in certain recipes as a food flavoring or garnish. It contains oils and has a strong flavor to that of the orange pulp. The peel is a source of <b>vitamin C</b>.</p><p>To make dried orange peel, wash the fruit well with running water. Dry, and peel the oranges with a sharp knife, and discard as much of the white pith from the skin as possible. Cut into thin, even pieces. Lay on a baking sheet, bake for 30-60 min at 200F. Check peels often so they don't burn (they curl when they're done). Remove from oven, let cool and store in an airtight container.</p>", 0);
@@ -361,17 +361,17 @@ Ingredient buckwheat_flour = create_child_ingredient(&buckwheat_groats, "buckwhe
Ingredient einkorn_wheat_flour = create_child_ingredient(&flour, "einkorn wheat flour", "<p>Einkorn wheat, or <b>Triticum monococcum</b>, was one of the first plants to be domesticated and cultivated. It is low-yielding, but thrives on poor, dry soil and fares better than other wheat in the same situations. Einkorn has more protein than modern red wheats, and is more nutritious. It is a good source of <b>protein</b> and <b>iron</b>.</p><p>Because Einkorn wheat doesn't have much gluten, it won't rise as well as other wheats, but can be used in a variety of recipes like cookies, chips, pasta, crusts and salads. Two popular brands include Jovial Foods (Italy) and <a href='https://www.daybreakmill.com/' target='_blank'>Daybreak Mill</a> (Canadian).</p>", 0);
-Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "<p>Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. </p><p>It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p>", 0);
+Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "<p>Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. </p><p>It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p>", 1);
Ingredient starter = create_child_ingredient(&flour, "starter", "<p>Sourdough bread has been arounds for a long time. People are still making it today, even with the existence of baker's yeast.</p><p>The fermentation required to prepare it improves the flavor of the dough, and makes it easier for the body to absorb the dietary minerals present in the grains.</p><p>Making sourdough bread begins with a sourdough starter. The starter is a fermenting mixture of flour and water containing microorganisms which include wild yeast and lactobacilli. The yeast produces carbon dioxide which leavens the dough, and the lactobacilli produce lactic acid which contribute flavor. The process is simple, it requires more waiting than active cooking time.</p><p>To find out how to make sourdough starter, see these <a href='sourdough_starter.html'>instructions</a>.</p><p>On the illustration, is the word テキ (teki) in Japanese Katakana, which is the name of our own sourdough starter.</p>", 0);
Ingredient gluten_flour = create_child_ingredient(&flour, "gluten flour", "<p>Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.</p><p>It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.</p><p>Weight: 1 cup | 5.08 oz | 144 g</p>", 0);
-Ingredient cornmeal = create_ingredient("cornmeal", "<p>Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.</p><p>Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.</p><p>Weight: 1 cup | 4 7/8 oz | 138 g</p>", 1);
+Ingredient cornmeal = create_ingredient("cornmeal", "<p>Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.</p><p>Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.</p><p>Weight: 1 cup | 4 7/8 oz | 138 g</p>", 0);
Ingredient corn_semolina = create_ingredient("corn semolina", "<p>Corn semolina is the coarse middlings from maize (corn).</p>", 0);
-Ingredient oats = create_ingredient("oats", "<p>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='soy_beans.html'>soy protein</a>.</p><p>Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.</p>", 0);
+Ingredient oats = create_ingredient("oats", "<p>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='soy_beans.html'>soy protein</a>.</p><p>Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.</p>", 1);
Ingredient rolled_oats = create_child_ingredient(&oats, "rolled oats", "<p>Rolled oats, or old-fashioned oats, are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p>", 0);
@@ -401,7 +401,7 @@ Ingredient beni_shouga = create_child_ingredient(&ginger_root, "beni shouga", "<
Ingredient vegemite = create_ingredient("vegemite", "<p>Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of <b>B vitamins</b>.</p><p>Vegemite is the Australian cousin of <b>Marmite</b>, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see <a href='https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/' target='_blank'>story</a>).</p>", 0);
-Ingredient miso = create_child_ingredient(&soy_beans, "miso", "<p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.</p><p>Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.</p><p>Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).</p><p><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.</p>", 1);
+Ingredient miso = create_child_ingredient(&soy_beans, "miso", "<p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.</p><p>Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.</p><p>Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).</p><p><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.</p>", 0);
Ingredient red_miso = create_child_ingredient(&miso, "red miso", "<p>Red miso, or <b>Akamiso (赤味噌)</b>, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the <a href='soybeans.html'>soybeans</a> and the quantity that is used. Red miso is aged, for a year or more.</p>", 0);
@@ -409,7 +409,7 @@ Ingredient white_miso = create_child_ingredient(&miso, "white miso", "<p>White m
Ingredient tofu = create_ingredient("tofu", "<p>Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).</p><p>Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.</p><p>There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>stinky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).</p>", 0);
-Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "<p>Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.</p>", 0);
+Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "<p>Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.</p>", 1);
Ingredient burmese_tofu = create_child_ingredient(&chickpeas, "burmese tofu", "<p>Burmese tofu is not made from <a href='soybeans.html'>soybeans</a>, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced. Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.</p>", 0);
@@ -417,11 +417,11 @@ Ingredient prepared_veganaise = create_child_ingredient(&tofu, "prepared veganai
Ingredient soy_sauce = create_ingredient("soy sauce", "<p>Soy sauce is a condiment made from fermented soybeans, roasted grain, brine and <b>Aspergillus oryzae</b> (or Aspergillus sojae molds). It's used in cooking or as a condiment. The flavor, color and aroma of soy sauce is attributed to non-enzymatic <a href='https://en.wikipedia.org/wiki/Maillard_reaction'>Maillard Browning</a> The recipes vary, depending on different methods and durations of fermentation, different ratios of salt, water and fermented soy, and whether other ingredients are added. The taste of soy sauce is salty, with an umami, sweet taste.</p><p>Soy sauce is made by mixing soy beans and grains with mold cultures. The mixture is stored in an incubation chamber that controls both the temperature and humidity (traditionally, soy sauce is made in large urns under the sun). Bottled soy sauce can be stored at room temperature.</p>", 0);
-Ingredient black_beans = create_ingredient("black beans", "<p>Black beans are also known as the black turtle bean. They have a dense, and meaty texture, and are delicious in burritos, chili or in soup. Black beans are a source of protein and iron.</p><p>Pre-soaking the beans helps lower their tannin and phytate content, making it easier for our bodies to absorb other nutrients.</p>", 0);
+Ingredient black_beans = create_ingredient("black beans", "<p>Black beans are also known as the black turtle bean. They have a dense, and meaty texture, and are delicious in burritos, chili or in soup. Black beans are a source of protein and iron.</p><p>Pre-soaking the beans helps lower their tannin and phytate content, making it easier for our bodies to absorb other nutrients.</p>", 1);
-Ingredient sriracha = create_ingredient("sriracha", "<p>Sriracha is a brand of sauce based on a traditional dipping chili sauce in Thailand. It is a bright red color, and is made with red japapeno peppers, sugar, salt, garlic, distilled vinegar, potassium sorbate (a preservative), sodium bisulfite (a food additive, to protect the color, aroma and flavor) and xanthan gum (a thickening agent and stabilizer).</p>", 0);
+Ingredient sriracha = create_ingredient("sriracha", "<p>Sriracha is a brand of sauce based on a traditional dipping chili sauce in Thailand. It is a bright red color, and is made with red japapeno peppers, sugar, salt, garlic, distilled vinegar, potassium sorbate (a preservative), sodium bisulfite (a food additive, to protect the color, aroma and flavor) and xanthan gum (a thickening agent and stabilizer).</p>", 1);
-Ingredient mirin = create_ingredient("mirin", "<p>Mirin, or <b>味醂 or みりん</b>, is a condiment in Japanese cuisine. It's a type of rice wine but with a lower alcohol and higher sugar content than sake. The sugars form naturally during the fermentation process, and are not added. There are 3 types: Hon mirin (true mirin), which contains about 14% alcohol, second is Shio mirin which has less alcohol (lower than 1.5%) and third is Shin mirin, which has less than 1% alcohol while retaining the same flavor. It has a strong flavor.</p><p>A small amount of mirin can be used instead of sugar and soy sauce.</p>", 1);
+Ingredient mirin = create_ingredient("mirin", "<p>Mirin, or <b>味醂 or みりん</b>, is a condiment in Japanese cuisine. It's a type of rice wine but with a lower alcohol and higher sugar content than sake. The sugars form naturally during the fermentation process, and are not added. There are 3 types: Hon mirin (true mirin), which contains about 14% alcohol, second is Shio mirin which has less alcohol (lower than 1.5%) and third is Shin mirin, which has less than 1% alcohol while retaining the same flavor. It has a strong flavor.</p><p>A small amount of mirin can be used instead of sugar and soy sauce.</p>", 0);
Ingredient baking_powder = create_ingredient("baking powder", "<p>Baking powder is a chemical leavening agent made from a combination of a carbonate or bicarbonate and a weak acid. The acid doesn't react prematurely to the carbonate due to the added <a href='cornstarch.html'>cornstarch</a>. Baking powder helps give rise and volume to baked goods by releasing carbon dioxide gas into the batter by way of an acid-base reaction. There are two types: single and double-acting. Double acting acid reacts in a wet mixture with baking soda at room temperature, while slow-acting only reacts when heated.</p><p> Baking powder is used instead of yeast in some recipes to avoid fermentation flavors, and to speed the production of baked goods (as carbon dioxide gas is released quicker with an acid-base reaction). Generally, 1 tsp of baking powder is used to raise a mix of 1 cup of flour and 1 cup of liquid. If the recipe is acidic (lemon juice, citrus, buttermilk etc) some of the baking powder should be replaced with baking soda, for example: 1 cup flour + 1 cup buttermilk requires 1/2 tsp of baking powder and 1/4 tsp of baking soda.</p><p>To test if your baking powder is still active, add 4 g (1 tsp) to about 250ml (1 cup) of hot water. If it is still fresh, it will start bubbling quite a bit. If it does not bubble, throw it out and get a new container.</p>", 0);
@@ -445,7 +445,7 @@ Ingredient japanese_rice_vinegar = create_ingredient("japanese rice vinegar", "<
Ingredient balsamic_vinegar = create_ingredient("balsamic vinegar", "<p>Balsamic vinegar, or <b>aceto balsamico</b> is a dark, concentrated, flavoured vinegar from Italy. It is made wholly, or in part from grape must. True balsamic vinegar is rich with a complex flavor that is both sweet and sour. The name \"aceto balsamico\" isn't regulated, but there are 3 in existence that are: Aceto Balsamic Tradizionale di Modena, Aceto Balsamico Tradizionale di Reggio Emilia and Aceto Balsamico di Modena.</p><p>The two traditional varieties are made from a reduction of pressed Trebbiano and Lambrusco grapes that are aged for many years in wooden barrels (for a minimum of 12yrs), produced exclusively in the province of Modena or the Emilia region around it. Aceto Balsamico di Modena is also made from grape must, but it is blended with wine vinegar, and imitates the traditional product.</p>", 0);
-Ingredient apple_cider_vinegar = create_ingredient("apple cider vinegar", "<p>Apple cider vinegar is made from fermented apple juice, it is used for food preservation, marinades, vinaigrettes salad dressings. It has a sour taste, and can be used to make homemade cleaning products.</p><p>ACV is made from crushing apples and extracting the juice, bacteria and yeast are then aded to kickstart the fermentation process which converts the sugars into alcohol. There is a second fermentation, which then turns the alcohol into vinegar by acetic acid-forming bacteria. It can be used as a leavening agent in recipes, when mixed with baking soda, creating a chemical reaction which produces carbon dioxide which helps lift the batter.</p>", 0);
+Ingredient apple_cider_vinegar = create_ingredient("apple cider vinegar", "<p>Apple cider vinegar is made from fermented apple juice, it is used for food preservation, marinades, vinaigrettes salad dressings. It has a sour taste, and can be used to make homemade cleaning products.</p><p>ACV is made from crushing apples and extracting the juice, bacteria and yeast are then aded to kickstart the fermentation process which converts the sugars into alcohol. There is a second fermentation, which then turns the alcohol into vinegar by acetic acid-forming bacteria. It can be used as a leavening agent in recipes, when mixed with baking soda, creating a chemical reaction which produces carbon dioxide which helps lift the batter.</p>", 1);
Ingredient matcha_powder = create_ingredient("matcha powder", "<p>Matcha is finely ground powder of specialty grown green tea leaves. There are different grades of matcha, used for different purposes. There is <b>ceremonial grade</b>, <b>premium grade</b> and <b>culinary grade</b>. In recipes, it is used in desserts and drinks, it adds both bitterness and color to a dish and pairs well with sweet.</p>", 0);
@@ -469,7 +469,7 @@ Ingredient fresh_dill = create_ingredient("fresh dill", "<p>Dill is an herb, a w
Ingredient coconut_milk = create_child_ingredient(&coconut, "coconut milk", "<p>Coconut milk is extracted from the grated pulp of mature coconuts. The rich taste of the milk is due to its high oil content. This high-fat milk is a perfect base for <a href='hop_ice_cream.html'>ice cream</a>. There are many varieties, differentiated on fat content: coconut cream (up to 50 percent fat), coconut milk (20 percent fat) and coconut skim milk (least fat). The terminology is not always described like this in products sold in western countries. Traditionally, coconut milk is made from grating the white inner flesh of mature coconuts and mixing the shredded pulp with a bit of hot water to suspend the fat in the pulp. The grating process was often done by hand.</p>", 0);
-Ingredient soy_milk = create_child_ingredient(&soy_beans, "soy milk", "<p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p>", 0);
+Ingredient soy_milk = create_child_ingredient(&soy_beans, "soy milk", "<p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p>", 1);
Ingredient baguette = create_ingredient("baguette", "<p>Originating in France, baguettes are made from basic lean dough. It is recognizable by its length and crisp crust. The supposed history of baguettes is an interesting one. A law in the 1920's was put in place to keep bakers from working before 4 am, this didn't give them time to make proper rounded loaves. Making slender baguettes was a simple solution to this problem since they bake more rapidly.</p>", 0);
@@ -507,7 +507,7 @@ Ingredient salt = create_ingredient("salt", "<p>Salt is present in large quantit
Ingredient sea_salt = create_ingredient("sea salt", "<p>Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.</p>", 0);
-Ingredient nigari = create_ingredient("nigari", "<p>Nigari, or magnesium chloride, is a by-product from the extraction of salt from sea water. It's made by letting seawater evaporate by exposing it to sunlight and heat. There are many ways to produce it, like letting it dry in the sun, kettle-boiling and reverse osmosis.</p><p>Nigari has a bitter taste, the name comes from the Japanese word <b>Nigai</b> for bitter. The bitterness is due to the precense of magnesium sulfate.</p>", 0);
+Ingredient nigari = create_ingredient("nigari", "<p>Nigari, or magnesium chloride, is a by-product from the extraction of salt from sea water. It's made by letting seawater evaporate by exposing it to sunlight and heat. There are many ways to produce it, like letting it dry in the sun, kettle-boiling and reverse osmosis.</p><p>Nigari has a bitter taste, the name comes from the Japanese word <b>Nigai</b> for bitter. The bitterness is due to the precense of magnesium sulfate.</p>", 1);
Ingredient chocolate_chips = create_child_ingredient(&cocoa_beans, "chocolate chips", "<p>Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.</p><p>Weight: 1 cup | 6 oz | 170 g</p>", 0);
@@ -519,7 +519,7 @@ Ingredient tsubuan = create_ingredient("tsubuan", "<p>Tsubuan is a way of prepar
Ingredient ume_vinegar = create_ingredient("ume vinegar", "<p>Ume vinegar (not a true vinegar) is a byproduct of umeboshi (pickled plums). When making umeboshi, the salt extracts juice, which the ume then soak in for about two weeks. This salty, sour liquid is marketed as umezu. It has a tart, salty flavor, used in salads, or to add some umami flavors to vegan dishes.</p><p>Ume vinegar makes a good substitute to fish sauce in recipes.</p>", 0);
-Ingredient lime = create_ingredient("lime", "<p>Limes are citrus fruits which are typically round and green. There are many species of citrus trees with fruits referred to as 'limes', like the <b>Key lime</b>, <b>Persian lime</b> (being the most common), <b>Kaffir lime</b> and <b>Desert lime</b>. Limes are sour and rich in <a href='nutrition.html#vitamin-c'>vitamin c</a></p><p>Limes have high contents of sugars and acids, but some varieties lack in citric acid (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/'>ref</a>). It is used in cooking for its juices and zest, the juice can be concentrated, dried, frozen or canned.</p>", 0);
+Ingredient lime = create_ingredient("lime", "<p>Limes are citrus fruits which are typically round and green. There are many species of citrus trees with fruits referred to as 'limes', like the <b>Key lime</b>, <b>Persian lime</b> (being the most common), <b>Kaffir lime</b> and <b>Desert lime</b>. Limes are sour and rich in <a href='nutrition.html#vitamin-c'>vitamin c</a></p><p>Limes have high contents of sugars and acids, but some varieties lack in citric acid (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/'>ref</a>). It is used in cooking for its juices and zest, the juice can be concentrated, dried, frozen or canned.</p>", 1);
Ingredient fresh_bread = create_ingredient("fresh bread", "<p>No description yet.</p>", 0);
