List of Chilean ingredients

This list is incomplete; you can help by adding missing items. (February 2011)

This is a list of ingredients found in Chilean cuisine which are mostly those used in Mediterranean and Andean cuisine.

Grains and maize

  • Wheat
    • Mote
  • Maize
  • Quinoa, a grain-like crop grown primarily for its edible seeds.

Legume

  • Bean

Meat

  • Beef
  • Charqui, a form of jerky common in South America made from dried and salted meat, usually horse, llama or beef.
  • Pork
  • Goose

Seafood

  • Cod
  • Crab
  • Juan Fernández lobster
  • Chilean mussel
  • Rainbow trout
  • Chilean sea urchin
  • Salmon
  • Centolla, a species of king crab, found off the Pacific coasts of South America
  • Corvina - Chilean Sea Bass
  • Congrio, the family of conger and garden eels
  • Merluza, a family of cod-like fishes, including most hakes.
  • Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru.
  • Picoroco, a species of giant barnacles native to the coasts of Chile and southern Peru.
  • Piure, a class in the Urochordata subphylum of sac-like marine invertebrate filter feeders.
  • Cochayuyo, algae

Dairy products

  • Milk (although rarely in fresh form in cities; long-life milk is standard).

Vegetables

Fruits

  • Avocado
  • Magellan Barberry
  • Grape
  • Olive
  • Quince
  • Cherimoya, a fruit
  • Lúcuma, a subtropical fruit of Andean origin.
  • Mountain papaya, a fruit usually cooked as a vegetable, but is also eaten raw; like Papaya, it is rich in the digestive enzyme papain.
  • Murta, a shrub native to southern Chile. The fruit is a small red, white or purple berry 1 cm diameter with a strong strawberry flavour.
  • Piñón, The seeds are edible, similar to large pine nuts, and are extensively harvested in Chile.

Mushroom

  • Changle, fungi
  • Digüeñe, an orange-white coloured edible ascomycete fungus native to south-central Chile.

Herbs and spices

See also

  • flag Chile portal
  • icon Food portal