1. COMMERCIAL COOKING
SUBTITUTING INGREDIENTS

2. Allspice, also called Jamaica pepper,
pepper, myrtle pepper, pimenta,
pimento,[1] English pepper[2] or
newspice, is a spice that is the dried
unripe fruit ("berries") of Pimenta
dioica, a mid-canopy tree native to the
Greater Antilles, southern Mexico, and
Central America, now cultivated in many
warm parts of the world.[3] The name
allspice was coined as early as 1621 by
the English, who thought it combined
the flavour of cinnamon, nutmeg, and
cloves.[4]

3. CINNAMON
• Cinnamon (/ˈsɪnəmən/ SIN-ə-mən)
is a spice obtained from the inner
bark of several trees from the
genus Cinnamomum that is used in
both sweet and savoury foods.
While Cinnamomum verum is
sometimes considered to be "true
cinnamon", most cinnamon in
international commerce is derived
from related species, which are
also referred to as "cassia" to
distinguish them from "true
cinnamon".[1][2]

4. NUTMEG
• The nutmeg tree is any of
several species of trees in genus
Myristica. The most important
commercial species is Myristica
fragrans, an evergreen tree
indigenous to the Banda Islands
in the Moluccas (or Spice
Islands) of Indonesia.
• The nutmeg tree is important for
two spices derived from the
fruit: nutmeg and mace.[1]

5. CARDAMOM
Cardamom (or cardamon) refers to several
plants of the
similar genera Elettaria and Amomum in
the ginger family Zingiberaceae. Both
genera are native
to India, Nepal and Bhutan; they are
recognised by their small seed pods,
triangular in cross-section and spindle-
shaped, with a thin, papery, outer shell and
small black seeds. Guatemala is the biggest
producer and exporter of cardamom in the
world, followed by India. Some other
countries, such as Sri Lanka, have also
begun to cultivate it. Elettaria pods are light
green while Amomum pods are larger and
dark brown.
It is the world's third most
expensive spice by weight, outstripped in
market value only by saffron and vanilla.

6. CLOVES
• Cloves are the aromatic flower
buds of a tree in the family
Myrtaceae, Syzygium
aromaticum, native to the
Maluku islands in Indonesia,
commonly employed as spice.
Cloves are harvested primarily in
Indonesia, India, Madagascar,
Zanzibar, Pakistan, Sri Lanka- and
the largest producer, Pemba
Island, just off the coast of
Tanzania.

7. APPLE PIE SPICE
Apple pie spice is a blend of
spices commonly used in
apple pies, but it can also be
used in other recipes. The
combination consists of some
of the following spices:
cinnamon
nutmeg
allspice
cardamom

8. ARROWROOT
• Arrowroot is a starch obtained
from the rhizomes (rootstock) of
several tropical plants,
traditionally Maranta
arundinacea, but also Florida
arrowroot from Zamia pumila,
and tapioca from cassava
(Manihot esculenta), which is
often labelled as arrowroot.[1]
Japanese arrowroot, Pueraria
lobata, also called kudzu, is used
in similar ways

9. CREAM OF TARTAR
• Potassium bitartrate, also
known as potassium
hydrogen tartrate, with
formula KC4H5O6, is a
byproduct of winemaking. In
cooking it is known as cream
of tartar. It is the potassium
acid salt of tartaric acid, a
carboxylic acid.

10. YOGURT
• Yogurt or yoghurt or yoghourt (/ˈjoʊɡ
ərt/ or /ˈjɒɡərt/; from Turkish: yoğurt;
other spellings listed below) is
a fermented milk product (soy
milk, nut milks such as almond milk,
and coconut milk can also be used)
produced
by bacterial fermentation of milk. The
bacteria used to make yogurt are
known as "yogurt cultures".
Fermentation of lactose by these
bacteria produces lactic acid, which
acts on milk protein to give yogurt
its texture and its characteristic tang.[

11. MOLASSES
• Molasses (Canadian & American
English) or treacle (English) is a
viscous by-product of the refining
of sugarcane, grapes, or sugar
beets into sugar. The word comes
from the Portuguese melaço,
ultimately derived from mel, the
Latin word for "honey".[1] The
quality of molasses depends on the
maturity of the source plant, the
amount of sugar extracted, and the
method employed
Ang pulot, pulut o
pulut-tubo ay ang
matamis at malapot na
arnibal o sirup na
nakukuha mula sa
paggawa ng asukal
mula sa halamang tubo.
Tinatawag din itong
inuya

12. BAY LEAF
• Bay leaf (plural bay leaves) refers to
the aromatic leaves of several plants
used in cooking. These include:
• Bay laurel (Laurus nobilis, Lauraceae).
Fresh or dried bay leaves are used in
cooking for their distinctive flavor and
fragrance. The leaves are often used
to flavor soups, stews, braises and
pâtés in Mediterranean cuisine. The
fresh leaves are very mild and do not
develop their full flavor until several
weeks after picking and drying.[1]

13. BREAD CRUMBS, CRACKER CRUMBS,

14. ROLLED OATS
The common oat (Avena sativa) is a
species of cereal grain grown for its
seed, which is known by the same name
(usually in the plural, unlike other
grains). While oats are suitable for
human consumption as oatmeal and
rolled oats, one of the most common
uses is as livestock feed.
Ang karaniwang obena, abena, owt o ot ay
isang uri ng halamang pinagkukunan ng butil
at ginagawang mga angkak. Bagaman
nakakain ng tao ng mga ito bilang otmil, isa
pa sa kalimitang gamit nito ang pakain bilang
darak para sa mga hayop

15. BROTH
• Broth is a liquid food preparation, typically consisting of either water or an already
flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been
simmered.[1] Broth is used as a basis for other edible liquids such as soup, gravy, or
sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice,
pearl barley or oats, it is then generally called soup. Commercially prepared liquid
broths are available, typically for chicken broth, beef broth, and vegetable broth.
Dehydrated meat stock, in the form of tablets, is called a bouillon cube. Industrially
produced bouillon cubes were commercialised by Maggi in 1908 and by Oxo in 1910.
Using commercially-prepared broths allows cooks to save time in the kitchen.

16. BOUILLON CUBE
• A bouillon
cube /ˈbuːjɒn/ (US and Canada)
or stock
cube (Australia, Ireland, New
Zealand, South Africa, UK) is
dehydrated bouillon (French for br
oth) or stock formed into a
small cube about 15 mm wide. It is
typically made by dehydrating
vegetables, meat stock, a small
portion of fat, salt and seasonings
and shaping them into a small
cube. Vegetarian and vegan types
are also made. Bouillon is also
available in granular form

17. BUTTER
• Butter is a dairy product made by churning
fresh or fermented cream or milk. It is
generally used as a spread and a condiment,
as well as in cooking, such as baking, sauce
making, and pan frying. Butter consists of
butterfat, milk proteins and water.
• Most frequently made from cows' milk, butter
can also be manufactured from the milk of
other mammals, including sheep, goats,
buffalo, and yaks. Salt, flavorings and
preservatives are sometimes added to butter.
Rendering butter produces clarified butter or
ghee, which is almost entirely butterfa

18. MARGARINE
• Margarine (Listeni/ˈmɑrdʒərɨn/,
/ˈmɑrɡərɨn/, /ˈmɑrdʒrɨn/, or
/ˈmɑrdʒəriːn/) is a spread used for
spreading, baking, and cooking. It
was originally created as a
substitute for butter in 1869 in
France by Hippolyte Mège-
Mouriès. Margarine is made mainly
of hydrogenated or refined plant
oils and water. While butter is
made from fat from milk,
margarine is made from plant oils
and may also contain milk. In some
locales it is colloquially referred to
as "oleo", short for oleomargarine.

19. SHORTENING
• Shortening is any fat that is solid
at room temperature and used
to make crumbly pastry.
Shortening is used in pastries
that should not be elastic, such
as cake.[1] Although butter is
solid at room temperature and is
frequently used in making
pastry, the term "shortening"
seldom refers to butter, but is
more closely related to
margarine.

20. LARD
• Lard is pig fat in both its rendered
and unrendered forms. Lard was
commonly used in many cuisines as
a cooking fat or shortening, or as a
spread similar to butter. Its use in
contemporary cuisine has
diminished; however, many
contemporary cooks and bakers
favor it over other fats for select
uses. The culinary qualities of lard
vary somewhat depending on the
part of the pig from which the fat
was taken and how the lard was
processed.

21. KETCHUP AND CATSUP
Ketchup (Listeni/ˈkɛtʃəp/ or Listeni/ˈkɛtʃʌp/, also catsup,
tomato sauce, or red sauce) is a sweet and tangy sauce,
typically made from tomatoes, vinegar, a sweetener, and
assorted seasonings and spices. The sweetener is most
commonly sugar or high-fructose corn syrup. Seasonings
vary by recipe, but commonly include onions, allspice,
cloves, cinnamon, garlic, and celery.[1] Ketchup is often
used as a condiment with various dishes that are usually
served hot, including french fries (chips), hamburgers,
sandwiches, hotdogs and grilled or fried meat. Ketchup is
sometimes used as a basis or ingredient for other sauces
and dressings

22. TOMATO SAUCE
Tomato sauce is any of a very large number of sauces
made primarily from tomatoes, usually to be served as
part of a dish (rather than as a condiment). Tomato sauces
are common for meat and vegetables, but they are
perhaps best known as sauces for pasta dishes.
CHILI SAUCE
A blend of tomatoes, chiles, onions, peppers, vinegar,
sugar and spices used as a condiment or seasoning.
Sriracha is the generic name for a Southeast Asian hot
sauce, named for the town of Si Racha. It is made from
chile peppers, vinegar, garlic, sugar and salt.

23. CHIVES
• Chives are a commonly used herb and can be found
in grocery stores or grown in home gardens. In
culinary use, the scapes and the unopened,
immature flower buds are diced and used as an
ingredient for fish, potatoes, soups, and other
dishes. Chives have insect-repelling properties that
can be used in gardens to control pests.[5]