Recipe (Spring)

• Onion

  "The onion (Allium cepa L.Tooltip Carl Linnaeus, from Latin cepa), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives."

• Ginger

  "Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.[2] It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.[3]"

• Garlic

  "Garlic (Allium sativum) is a species of bulbous flowering plants in the genus Allium. Its close relatives include the onion, shallot, leek, chives,[2] Welsh onion, and Chinese onion.[3] Garlic is native to central and western Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran,[1] and the Hindu Kush.[4][5] It has naturalized in many other parts of the world, including Mediterranean Europe and China.[1][6] There are two subspecies and hundreds of varieties of garlic. "

• Shiitake Mushroom

  "The shiitake, (/ʃɪˈtɑːkeɪ, ˌʃiːɪ-, -ki/;[1] Japanese: [ɕiꜜːtake] ⓘ Chinese, or black mushroom, Lentinula edodes) is a macrofungus native to East Asia and mainland Southeast Asia, which is cultivated and consumed around the globe. "

• Burdock

  "Arctium is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mechanism for seed dispersal, led to the invention of the hook-and-loop fastener. "

• Flour

  "Flour is a powder used to make many different foods, including baked goods, as well as thickening dishes. It is made by grinding grains, beans, nuts, seeds, roots, or vegetables using a mill. "

• Salt

  "Salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation."

• Chili

  "Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency (spicy heat). They are used as a spice to add pungency in many cuisines. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. "