Ingrédients

In cooking and food preparation, an ingredient is a substance that is combined with others to make a dish, drink, or product. Ingredients can be basic foods such as vegetables, meat, grains, and water, or processed components like oil, sugar, salt, emulsifiers, and flavorings. In French, the word ingrédients serves the same function as the English “ingredients,” listed on recipes and food labels.

Classification: Primary ingredients form the main body of a dish (for example, meat in a stew or flour in bread). Secondary ingredients influence texture, moisture, or flavor (stocks, dairy, vegetables). Flavorings and seasonings—herbs, spices, acids, sweeteners—are typically used in smaller amounts. Some ingredients are optional or interchangeable depending on style, dietary restrictions, or availability.

Documentation and preparation: Recipes specify ingredients with quantities and order, and describe preparation steps (such as chopping, soaking, or marinating). In many regions, packaged foods must display an ingredients list and allergen information, with ingredients listed in descending order by weight. Substitutions can change nutrition, taste, and aroma, so careful adjustment is sometimes required.

Cultural and practical aspects: The choice of ingredients reflects geography, seasonality, and cultural tradition, as well as ethical considerations like sustainability and labeling standards. The science of ingredients studies how their properties interact—flavors, textures, colors—to produce the desired sensory result.