Salad oil - pronounced 'SAL-ed oil' is a broad term used to describe any light, neutral-flavored oil that's suitable for salad dressings and vinaigrettes.

The key characteristic of salad oil is its ability to blend well with other ingredients without overpowering the flavors of the salad itself. It provides the fatty base necessary for creating an emulsion with vinegar or lemon juice, herbs, and seasonings, resulting in a balanced and flavorful dressing.

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Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal that dissolves completely and evenly into your favorite batters, hot boiling waters, and heavy stews. Rather than making your food taste ocean-salty, a careful pinch acts as a magical volume knob that amplifies hidden aromas, tames bitter greens, and wakes up sleepy proteins. It adds a crucial, mouthwatering finish to your family meals.

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Saltpeter, known chemically as potassium nitrate (KNO₃), is a naturally occurring mineral that has been used for centuries in various applications.

Its name comes from the Medieval Latin "sal petrae," meaning "salt of rock," which reflects its method of collection from cave walls or soil where it crystallizes.

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Scallions, also known as green onions or spring onions in some regions, are a type of vegetable from the Allium family, which also includes garlic, onions, leeks, and chives.

Scallions have a long, thin green stalk that transitions into a white base that has not fully developed into a bulb.

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Seeds are tiny powerhouses of nutrition and flavor. From chia to sunflower, they come in a variety of shapes, sizes, and tastes, adding crunch and nutrients to your dishes. Seeds are not only delicious but also incredibly nutritious. They're packed with essential vitamins, minerals, and antioxidants that promote overall health and well-being.

Plus, they're versatile and easy to incorporate into your diet, whether you sprinkle them over salads, blend them into smoothies, or use them as a topping for yogurt and oatmeal.

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Self-rising flour is a blend of all-purpose flour, baking powder, and salt, used to simplify baking by eliminating separate leavening additions. It's also used in non-cooking applications like homemade playdough.

Self-rising flour is a pre-mixed combination of all-purpose flour, baking powder, and salt.

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Semi-sweet chocolate - pronounced 'SEH-mee sweet CHAW-kuh-lit' is a type of dark chocolate that contains a higher percentage of cocoa solids and less sugar compared to milk chocolate but more sugar than bittersweet chocolate.

This balance gives semi-sweet chocolate a rich, chocolaty flavor with a moderate level of sweetness, making it versatile for both eating on its own and using in baking and cooking.

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Semolina flour - pronounced 'sem-uh-LEE-nuh FLOW-er' is a type of flour made from durum wheat, a hard wheat variety. It's coarser in texture compared to typical wheat flour, with a yellowish color, and is high in gluten, which gives it the ability to create firm and elastic doughs.

Semolina is commonly used in making pasta, bread, and certain desserts like the Middle Eastern sweet, semolina cake.

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Shallots - pronounced 'SHAL-ots' are a type of onion. They are smaller in size and have a more elongated shape. The skin of shallots can range from golden brown to reddish-purple, and when peeled, you'll often find that what looked like one bulb is actually two or more cloves joined at the base, similar to garlic.

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Shallots - pronounced 'SHAL-ots' are a type of onion. They are smaller in size and have a more elongated shape. The skin of shallots can range from golden brown to reddish-purple, and when peeled, you'll often find that what looked like one bulb is actually two or more cloves joined at the base, similar to garlic.

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