Plant Products

alcohol; alginates; alkanna; ambrosia; annatto; arrowroot; arroz fermentado; balsamic vinegar; beer (in cookery); bere meal; besan flour; betel nut; birch sugar; black beans; bran; burghul; chocolate (including chocolate, botany and early history, chocolate in the 19th and 20th centuries, chocolate manufacture, chocolate in cookery); chuño and tunta; coca; cochineal; cocoa; cola; cornflour; corn syrup; cudbear; cuitlacoche; dagé; dal; dibs; farina; fecula; filé; flour (including milling); freekeh; glucose; golden syrup; gum; gum arabic; gum tragacanth; hemp; honey; honeydew; kecap; kermes; kimch’i; kochojang; koji; konnyaku; liquorice; madrai; malt; maple syrup and maple sugar; minchin; mirin; miso; mizuame; nata; natto; nectar; oncom; palm sugar; peasemeal; pectin; perle japon; peté; pickle; pinole; poi; ragi; raisiné; resin; rice paper; sago; salep; saps; sauerkraut; semolina; soy (soya bean) milk; soy sauce; starch; sugar (including sugar beet and sugar cane); sweeteners; tapé; tapioca; tempe; tofu; treacle; tsampa; umeboshi; verjuice; vinegar; wheat products and dishes; wine (in cookery); yuba.