Alamang-fermented paste made from very small shrimp or krill
Aligue-crab paste
Anisado wine-anise flavored liqueur or drink used in cooking or baking
Anise powder-ground anise seeds
Annatto oil-extracted by lightly simmering atsuete seeds in warm cooking oil
Arnibal-sugar syrup
Asukal-granulated sugar
Asukal na Pula-brown sugar
Atsuete- annatto seeds used for food color (orange-yellow) and flavor
Bagoong Isda- anchovy sauce from fermented fish
Banana Ketchup-condiment made from mashed banana, sugar, vinegar, and spices
Balut-very young duck embryo
Batuan-sour fruit used as souring agent in Visayas and Mindanao
Basi-sugarcane wine from the Ilocos region
Bawang-garlic
Bigas-rice
Biya-white river goby
Buko-young coconut
Bulaklak nang Saging-dried banana blossoms
Calamansi-Philippine lime
Chicharon-fried pork cracklings made from skin, fat or intestinesnut milk pressed from grated coconut
Dilis-fresh or dried anchovies
Dugo-blood
Gabi-taro
Galapong-batter or dough made from glutinous rice which is first soaked in water and then grounded to use as basis for rice cakes and other delicacies
Gata-coconut milk
Guinamos-Visayan shrimp paste
Gulaman-gelatin usually made with agar-agar
Hugas Bigas-rice washing
Kakang gata-thick liquid from first extraction of grated coconut
Kamatis-tomato
Kamias-cucumber tree fruit
Kamoteng kahoy-cassava
Kangkong-water spinach
Kaong-sugar palm fruit
Kasubha-native saffron
Kesong Puti-fresh white cheese
Kinchay-Chinese celery
Labanos-radish
Lumpia Wrapper-spring roll wrapper
Luyang Dilaw-turmeric powder
Malagkit-sweet or glutinous rice
Mansanas-apple
Nata de Coco-translucent, jelly-like by-product from coconut water fermentation
Niyog-mature coconut
Ngo hiong-a five-spice powder made from ground anise, Szechuan peppercorns, fennel seeds, cloves and cinnamon
Pandan-screwpine leaves used to enhance taste and aroma of food and desserts
Panutsa-a cake of brown sugar
Papait-pig bile
Patis-fermented fish sauce
Pinipig-toasted and pounded glutinous rice
Pinya-pineapple
Puso nang saging-banana heart
Repolyo-cabbage
Saging saba-Cardaba banana; primarily used for cooking
Sago-starch extracted from tropical palm stems; used interchangeably with tapioca pearls in most dishes
Sampaloc-tamarind
Sarsa-sauce
Sibot or Tungkoy-a blend of four Chinese herbs
Sibuyas Tagalog-shallots
Siling haba-finger chili
Siling labuyo-bird's eye chili or Thai chili pepper
Sinamak-vingar spiced with garlic, chilies and pepper
Star Anise-star-shaped dried pod used as flavoring
Suka-vinegar
Tahure- fermented bean cakes
Tanglad- lemon grass
Tausi-salted black soy beans
Tokwa-firm beancurd
Toyo-soy sauce
Ubas-grapes
Ube-purple yam