API docs

Ingredient properties

Ingredient properties are split into groups. Ingredient may contain any number of properties from any of the groups, for example:


// ...
{
    "originalNames": {
        "en": "Organic Concentrated Apple Juice"
    },
    "id": "apples",
    "properties": {
        "processing": ["concentrated", "juice"], "quality": ["organic"]
    }
}

`contains`

Suggests that an ingredient may contain certain substances (typically allergens). Possible values are:

celery
crustaceans
eggs
fish
gluten
meat
milk
peanuts
sesame
soy
tree-nuts
wheat

`does-not-contain`

Indicates that an ingredient does not contain certain substances (typically allergens). Possible values are:

gluten

`features`

This group contains various features of an ingredient, not related to its size, origin or processing.

Possible values	Description
`bio`	(usually for products from the EU, similar to organic) produced under a certain regulated set of procedures and protocols: non-GMO, without the employment of conventional pesticides, artificial fertilizers, antibiotics or growth hormones
`cage-free`	(eg. eggs, poultry or other animals) means that the animals were held in open spaces instead of cages
`carbonated`	(eg. water) with added carbonation (usually CO₂)
`fair-trade`	produced under fair trade terms
`farm-grown`	produced on a farm or in controlled pens
`free-range`	(eg. eggs or meat) means that the animals had at least partial access to outdoor space
`fresh`	used in a fresh state
`grass-fed`	means that grass and forage was the feed source consumed for the lifetime of the ruminant animal
`long-grain`	(rice) with grains that are four to five times longer than their width
`non-gmo`	means that the ingredient was produced without genetic engineering
`organic`	produced by methods complying with the standards of organic farming
`ripe`	mature or full-grown
`short-grain`	(rice) with grains that only tiny bit longer than their width
`soluble`	dissolvable in water
`still`	non-carbonated
`wild`	grown or caught in wild nature

`origin`

These properties describe ingredient's place of origin. Possible values are:

africa
australia
belgium
bolivia
california
ceylon
china
costa-rica
egypt
france
greece
iceland
india
indonesia
iran
italy
mexico
new-zealand
philippines
peru
poland
sri-lanka
south-america
thailand
turkey
vietnam
ukraine
usa

`parts`

These properties specify that a certain part of an ingredient was used in the product. Possible values:

breast (eg. poultry) — a lean cut of meat taken from the pectoral muscle on the underside of the bird
claws (for crabs or lobsters)
drumsticks (calf part of poultry leg)
flowers (for plants)
leaves (for plants)
leg (for animals)
liver (for animals)
neck (for animals)
root (for plants)
seeds (for plants)
skin (animals, fruits & vegetables)
tenderloin (for animals)
thighs (for animals)
wings (for poultry)

`processing`

Specify the ways in which an ingredient was processed.

`aged`	kept in certain conditions over an extended period of time to aid in improving the flavor
`bleached`	whitened (treated with bleaching agents)
`boiled`	cooked in boiling water
`chopped`	cut into (usually large and non-uniform) pieces
`chunks`	cut into chunks
`cold-pressed`	pressed using a hydraulic press
`concentrated`	with excess liquid removed (for juices this also usually means the removal of pulp and/or pasteurization)
`crushed`	squeezed or pressed so that the shape of an ingredient is destroyed
`decaffeinated`	with caffeine removed
`dehydrated`	with water removed to prolong shelf life
`deodorized`	stripped of all the odoriferous compounds (usually by steaming)
`desiccated`	dried or dehydrated (sometimes grated or powdered beforehand)
`diced`	cut into (usually rather small and uniform) pieces
`dewaxed`	(for oil) with wax removed (usually by chilling)
`dried`	with liquid removed (by air-drying, freeze-drying, evaporation or dehydration) to prolong shelf life
`enriched`	with specific nutrients added
`expeller-pressed`	extracted with a screw (expeller) press
`extract`	an essence / flavor concentrate made by extracting a part of an ingredient using solvents like alcohol, oil or water
`filet`	(for meat or fish) a strip of boneless meat
`filtered`	passed through a strainer or a filter to remove unwanted material
`flakes`	processed or formed into flakes, for cereals this usually means steaming, flattening and cutting groats into flakes (and possibly toasting to aid in preserving form)
`freeze-dried`	dried at a low temperature, lyophilized, sublimated
`frozen`	preserved by a freezing process
`granulated`	formed into granules by grounding or crystallization
`grated`	produced by grating or shredding the original ingredient
`grilled`	cooked by direct (and usually high) heat (in the grilling surface or over fire or charcoal)
`groats`	hulled kernels of various cereal grains
`ground`	reduced to smaller pieces by crushing (usually with a grinder), for meat — sometimes with addition of other ingredients like fat, water, etc.
`halved`	split into halves
`homogenized`	processed to achieve a uniform texture (eg. breaking down fat globules in milk to a uniform size)
`hydrogenated`	with added hydrogen to turn liquid fat into a solid fat at room temperature
`hydrolyzed`	processed by hydrolysis
`juice`	squeezed or pressed into juice
`loose-leaf`	(usually for tea) not prepackaged in tea bags
`malted`	grain that has been made to germinate and then dried with hot air
`mechanically-separated`	(for meat) produced by forcing pureed or ground meat under high pressure through a sieve to separate the bone from the edible meat tissue
`minced`	finely cut into small uniform pieces or pressed through a mincer into a paste, for meat – a meat grinder might be used and usually no additional ingredients (like water or fat) are added
`non-fat`	with fats removed
`non-hydrogenated`	not processed by hydrogenation
`normalized`	(for milk) processed in a way that its composition is brought to a certain level of milk fat content
`parboiled`	pre-boiled or semi-boiled
`partially-hydrogenated`	partially hydrogenated, for oils this usually means containing trans fats
`pasteurized`	processed with pasteurization (heated and then rapidly cooled down)
`peeled`	with the outermost layer or skin removed
`pieces`	split or cur into pieces
`pitted`	with pits removed
`polished`	milled to remove the husk, bran and germ
`powder`	reduced to powder
`pre-cooked`	preliminary cooked in some way
`prepared`	fully cooked in some way
`pressed`	processed with mechanical press in order to extract oil, fat or juice
`puffed`	(usually for grains) expanded through applying high temperature, pressure, or extrusion
`pulp`	the soft center of a fruit
`puree`	processed (ground, pressed, blended or sieved) to the consistency of a creamy paste or liquid
`purified`	mechanically filtered or processed to remove contaminants, impurities and undesirable substances
`reduced-fat`	with reduced (lower than ordinary) or low fat contents
`quartered`	split into quarters
`raw`	uncooked, unrefined or unprocessed
`reconstituted`	produced from a concentrate or powder that has been diluted with water
`refined`	with impurities or unwanted elements having been removed by processing
`roasted`	cooked by indirect heat (usually in an oven)
`salted`	with added salt
`shelled`	with outer covering or shell removed
`sliced`	cut into slices
`smoked`	cured or preserved by exposure to smoke
`sprouted`	seeds, grains or nuts that have begun to sprout (typically after soaking and nurturing in warm and moist environments)
`sun-dried`	dried in the sun, rather than by artificial heat
`toasted`	cook or browned by exposure to a grill, fire or other source of radiant heat
`ultra-pasteurized`	processed with ultra-pasteurization (exposed after initial pasteurization to even higher temperature and then rapidly cooled down once again)
`unbleached`	(eg. flour) not treated with bleaching agents
`unfiltered`
`unrefined`	not having been passed through a filter
`unroasted`	not processed by roasting
`unshelled`	with shell or outer covering intact
`unsalted`	without added salt
`whole`	intact, not divided into pieces
`whole-fat`	with full fat contents
`whole-grain`	made from grain that contains the endosperm, germ and bran

`quality`

Attributes describing the quality of an ingredient.

extra-virgin
first-grade
grade-a
highest-grade
high-quality
highest-quality
second-grade
virgin

`varieties`

Lists the varieties of a certain ingredient that are used in the product, for example:


// ...
{
    "originalNames": {
        "en": "Arabica Coffee"
    },
    "id": "arabica",
    "properties": {
        "varieties": ["arabica"]
    }
},
{
    "originalNames": {
        "en": "White Basmati Rice"
    },
    "id": "rice",
    "properties": {
        "varieties": ["basmati", "white"]
    }
}