The ingredient library
A world
of good things.
Meet the flavours, textures and traditions behind everyday ingredients. Find something you would like to try.
Follow your flavour.
Explore familiar favourites and new discoveries. Compare flavours, find a format and make it your own.
Apple
Crisp fruit, mellow sweetness and a bright finish. A familiar starting point for food and fruit blends.
Read the guide →
Astragalus
Known as huangqi in Chinese herbal tradition. Begin with the pale root, then understand the preparation described on the pack.
Read the guide →
Beetroot
Earthy sweetness and a deep crimson colour. Explore red beetroot as a fresh root, a cooked ingredient or part of a prepared drink.
Read the guide →
Blueberry
Small berries with a sweet-tart flavour. Enjoy their texture fresh, or explore the different character of cooked fruit and prepared blends.
Read the guide →
Chenpi
Dried citrus peel with a place in cooking and tradition. Explore the fruit, the preparation and the records behind an aging story.
Read the guide →
Cherry
Juicy stone fruit with flavours ranging from sweet to distinctly tart. Begin with the cherry type, then choose the preparation.
Read the guide →
Chrysanthemum
Food-grade chrysanthemum flowers bring a floral detail to infusions and botanical blends. Choose the named culinary preparation.
Read the guide →
Cucumber
A crisp bite and a mild green flavour. Explore cucumber through fresh slices, simple salads and prepared drinks.
Read the guide →
Ginger
Fresh ginger has a sharp aroma and a peppery finish. Dried ginger and ginger blends can taste quite different.
Read the guide →
Ginseng
A root whose name holds many distinctions. Explore Asian ginseng through cultivation, preparation and the information behind a finished product.
Read the guide →
Goji
Small red berries with a familiar place in soups, drinks and pantry jars. Start with the fruit and the format you have.
Read the guide →
Hawthorn
Shan zha: a fruit encountered fresh, dried and in prepared foods. Begin with the named fruit and its format.
Read the guide →
Kale
Leafy greens with a textured leaf and a distinct green flavour. Preparation changes the texture and intensity.
Read the guide →
Kiwi
Juicy flesh, tiny seeds and a balance of sweetness and tartness. Ripeness changes the texture.
Read the guide →
Lemon
Bright citrus aroma and a distinctly tart juice. A small addition can change the flavour of a dish or drink.
Read the guide →
Longjing Tea
Flat green leaves shaped through pan processing. Explore Longjing with attention to the maker, the growing place and the cup.
Read the guide →
Matcha
Grassy, savoury and sometimes gently bitter. Matcha brings a distinct green-tea character to drinks and food.
Read the guide →
Pear
Gentle sweetness with textures from crisp to tender. Get to know the pear variety before choosing how to enjoy it.
Read the guide →
Plum
Juicy flesh, smooth skin and a balance of sweetness and acidity. Discover plums fresh, gently cooked or in a prepared fruit blend.
Read the guide →
Purple Carrot
A colourful carrot with a crisp texture and a gently sweet, earthy character. The colour inside varies by variety.
Read the guide →
Red Date
Dried red dates have a chewy texture and a mellow sweetness. You may meet them in infusions, soups and snacks.
Read the guide →
Reishi
Also known as lingzhi. A distinctive fungus with a long cultural presence, encountered today in several very different prepared forms.
Read the guide →
Rock Tea
An oolong tradition associated with Wuyi. Explore the leaf, the roast and the maker's choices behind each cup.
Read the guide →
Yuzu
A fragrant citrus used for its juice, peel and aroma. It can bring a tart, aromatic note to drinks, dressings and preserves.
Read the guide →From the World Atlas
An ingredient.
A place to begin.
Explore seven ingredients alongside the regional traditions in our China guides. Each guide distinguishes cultural context from product-specific information.
Also known as lingzhi. A distinctive fungus with a long cultural presence, encountered today in several very different prepared forms.
An oolong tradition associated with Wuyi. Explore the leaf, the roast and the maker's choices behind each cup.
Known as huangqi in Chinese herbal tradition. Begin with the pale root, then understand the preparation described on the pack.
A root whose name holds many distinctions. Explore Asian ginseng through cultivation, preparation and the information behind a finished product.
Small red berries with a familiar place in soups, drinks and pantry jars. Start with the fruit and the format you have.
Flat green leaves shaped through pan processing. Explore Longjing with attention to the maker, the growing place and the cup.
Dried citrus peel with a place in cooking and tradition. Explore the fruit, the preparation and the records behind an aging story.
A closer look at matcha
One ingredient.
Your way to enjoy it.
Finely ground green tea, with a grassy aroma and a savoury depth. The preparation changes the experience.
With water
Whisk for a direct green-tea flavour. Follow the maker’s guidance for quantity and water temperature.
With milk
Prepare the matcha first, then add your preferred milk. Adjust sweetness to your own taste.
Matcha contains caffeine. Check the product label for the full formulation and serving information.
A little knowledge goes a long way.
An ingredient name is a starting point. These three details help you choose the finished product.
Find your format.
Fresh, dried, powdered or ready to drink. Choose the preparation that fits your kitchen and your day.
Read the whole label.
Check the full ingredient list, allergens, caffeine and sweetness. Two blends can taste very different.
Start with the maker.
Use the product’s preparation and storage instructions. Traditional use offers context, not a promise about a finished product.
From ingredient to everyday.
Continue with a related product or find a moment to enjoy a new flavour.
Good ingredients.
Ordinary, wonderful moments.
Bring a new flavour into a familiar part of your day.