An ingredient can be known by more than one name, usually due to location. This list of ingredients equivalents is constantly being added to as I write and publish more recipes. The column on the left are ingredient names I generally use, I try to keep them consistent on this website but I have been working as a chef and recipe writer in both New Zealand and Scotland over the last 7 years. During this time I also have contributed recipes to a publication in the United States so occasionally need to adapt my language to suit my readers.
[easy-image-collage id=3665]Ingredient Equivalents
aubergine
baking paper parchment
beetroot
baking soda
cannellini beans
capsicum
caster sugar
celeriac
chickpeas
coriander
cornflour
cos lettuce
endive
golden syrup
haricot beans
iceberg lettuce
icing sugar
kiwifruit/kiwi
kūmara
physalis
plain flour
rocket
scallopini
shallot
self-raising flour
silverbeet
snow pea
spring onions
swede
tamarillo
turtle beans
white sugar
wholemeal flour
zucchini
eggplant
parchment or silicone paper
beets
bicarbonate of soda
white kidney beans
bell or sweet peppers
superfine sugar
celery root
garbanzo beans
cilantro
cornstarch
romaine lettuce
chicory
dark corn syrup
navy beans
crisped lettuce
confectioners or powdered sugar
Chinese gooseberry
sweet potato
cape gooseberry
all purpose or pure flour
arugula or roquette
pattypan squash
shallet or eschalot
self rising flour
Swiss chard
mange tout
green onions or scallions
rutabaga or neeps
tree tomato
black beans
granulated sugar
wholewheat flour
courgettes