Noncooked

Noncooked is an adjective used to describe substances, especially foods, that have not been subjected to heat or cooking processes. In everyday language, raw or uncooked are more common, but noncooked appears in some technical, culinary, or descriptive contexts to emphasize the absence of heat treatment.

In cooking and food preparation, noncooked foods include fresh fruits and vegetables, raw nuts and seeds, and items such as sashimi or carpaccio, where ingredients are served without heat. Recipes may specify noncooked ingredients to preserve texture, flavor, color, or nutritional content.

Safety considerations accompany noncooked foods. Heat treatment reduces many pathogens, so noncooked foods carry a higher risk of foodborne illness if not handled properly. Proper washing, avoidance of cross-contamination, refrigeration, and sourcing from reputable suppliers are important for safety.

Nutrition and culinary outcomes can differ between noncooked and cooked options. Some nutrients are sensitive to heat and are preserved in noncooked foods, while others become more digestible or bioavailable after cooking. Palate and texture also change with heat exposure, influencing preference and use in dishes.

Terminology notes: noncooked is less common than raw or uncooked in everyday English and is more likely to appear in descriptive or technical writing. When choosing words, many writers prefer raw, uncooked, or simply not heated, depending on the context.