Ingredient encyclopedia

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Enter an ingredient to explore its anatomy, nutrition and what you can cook with it. Each entry includes storage advice, preparation notes, flavour profile and illustrated anatomy where available.

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Vegetables

Spinach

Spinach occupies an unusual place in the vegetable kingdom: a leafy green with genuine structural integrity raw, it collapses dramatically when heated, losing roughly 90% of its volume as cellular water is expelled. This transformation — from a full bag of leaves to a small, dense heap in a pan — surprises cooks who have not seen it before. The flavour is mineral, iron-rich and slightly astringent from oxalic acid, which also inhibits calcium absorption.