White Potato

White potatoes are small to medium in size and round in shape with white or tan skin and white flesh. They are subtle and sweet in taste with a low sugar content. Perfect for mashing, adding to a salad steaming/boiling and frying.

White Self-Raising Flour

White Self-raising flour is flour that already has a raising agent added in, helping baked goods rise. Baking powder is the ingredient that is usually added, and self-raising flour can be made at home using this ingredient. See also Wholemeal Self-Raising Flour and Self-Raising Flour

You can use self raising flour for cake and bread making. You can also made dumplings with self raising flour. It contains raising agents so its perfect for baking with.

White Sugar

White sugar is made from crystallised sucrose that is extracted in sugarcane or sugar beet. It is widely used in baking and as a sweetener in many dishes.

Similar to granulated sugar or caster sugar; in baking, to add sweetness to acidic tomato dishes, in sauces or dressings.

White Truffle Oil

Significantly less expensive than fresh truffles, truffle oil is popular with chefs and diners. This ingredient is commonly used as a finishing oil in a variety of dishes, including truffle chips, pasta dishes, pizza and even in pureed foods like mashed potatoes.  Truffle oil generally uses a flavouring rather than actual truffles – which can be controversial as pigs are sometimes used in finding them.

A great oil to add to mushroom based dishes. It gives such a unique flavour to sauces and dressing or just sprinkled over a salad. Be sure to add your truffle oil at the end of cooking though, as cooking with truffle oil takes the flavour away.

White Turmeric

Offered referred to as amba haldi and native to the eastern Himalayan region, white turmeric is cultivated in India for its use in medicine. It has lighter flesh and its flavour is very similar to that of ginger, but with a more bitter aftertaste. In Thailand, fresh, sliced white turmeric is used as an ingredient in salads.

Use white turmeric in Indian dishes.

White Vinegar

White vinegar is made from acetic acid and water, creating a vinegar with an incredibly clean, crisp, strong taste.

Not only can you use white vinegar in sauces, salad dressings and for pickling, but you can use it to clean your house! White vinegar is particularly good for cleaning windows and taps.

White Whole-Wheat Flour

White whole wheat flour is created from hard white spring or winter wheat, which has the exact same nutritional value of whole wheat flour, but because of the variety used, it is whiter in colour and milder in flavour.

You can use white whole-wheat flour, not just for cake making and bread, but also as a thickener for sauces. For example: mix with a little water and add to stews to thicken them.

White Wine

Not all wines are vegan or even vegetarian friendly this is because of a process called ‘fining’. Fining agents are used almost like a magnet they attract molecules in the wine to keep it clear and to stop it from clouding. Typically the most commonly fining agents in non vegan wines have been were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). Today wine makers have taken a new direction and are now starting to use animal friendly products like clay based fining agents such as bentonite, and activated charcoal all giving the same result as fining agents. White wine is composed from “white” grapes, which are green or yellow in colour, such as Chardonnay, Sauvignon, and Riesling. White wine is tangy and aromatic often dry in taste.

White Wine Vinegar

White wine vinegar is made from fermented white wine and made with other sugars to make a less acidic form of vinegar.

Use in the same way you would red wine vinegar; in sauces, dressings and vinaigrette’s. You can also add it to chutneys to give them an acidic kick.

White Yam

Yams are a tuber vegetable originating from Africa and Asia. At present yams can be easily found in the Caribbean and Latin America as well. There are over 600 varieties of yams most are found in Africa. A white yam has a white coloured flesh with a brown rough skin that soften when heated.

Whole Buckwheat Groats

These soft white seeds have a mild, grassy flavour, which can be intensified by toasting. Despite the name, buckwheat is not a form of wheat, and does not naturally contain gluten. This gluten free grain is a great addition to soups, salads and even in sweet dishes such as crepes and granola.

Buckwheat and buckwheat groats are a great alternative to rice, pasta, couscous, etc.

Whole Wheat Flour

Whole wheat flour is made from the endosperm, bran and germ of the wheat grain this gives the flour a slightly darker colour it also makes it more nutritious.

Whole Wheat Lasagna Noodles

Whole wheat lasagna noodles (otherwise known as lasagna sheets) are excellent for creating a quick lasagna that tastes like it took hours to make. Whole wheat lasagna noodles have the texture and flavour and goodness of whole wheat.

Use lasagna sheets or noodles to make lasagna with.

Whole Wheat Tortillas

Whole wheat tortilla originally were a staple food in New World cultures, a whole wheat tortilla is created from whole wheat flour and is a form of thin, unleavened flatbread, made from finely ground maize. They are similar to whole grain tortillas.

Use whole wheat tortilla’s as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.

Whole-Grain Tortillas

Whole grain tortilla originally was a staple food in New World cultures, a whole wheat tortilla can be created from, spelt flour or whole wheat flour and is a form of thin, unleavened flatbread, made from finely ground maize. Whole grain tortillas have a nutty taste and are slightly sweet with a thick and chewy texture.

Use whole grain tortilla’s as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.

Wholegrain Mustard

Wholegrain mustard has the seeds from the mustard plant included in the mustard. Yellow mustard seeds, also referred to as white, are mild in flavour. Black mustard seeds are hotter and more pungent in flavour.

Wholegrain mustard, like any mustard is a great ingredient to use when making vegan cheese due to its sharp and acidic flavour. It adds a great depth to stews and sauces. You can also add it to vegan mayonnaise to create a dip for roast potatoes or chips.

Wholemeal Flour

Wholemeal flour is made by using all of the wheat grain. Sometimes during the process of grinding the grain, the wheat-germ is separated and returned to the flour at the end. Wholemeal flour is often mixed with white flour in recipes to provide a lighter mixture.

Use as a more robust version of plain white flour. Use to make bread, banana bread or cake.

Wholemeal Self-Raising Flour

Wholemeal flour is made from the whole of the wheat grain, and is often heavier than white flour. It is commonly used with white flour in recipes. Self raising flour allows the mixture to bake without added raising agents.

Same as wholemeal flour, just with added raising agents. Use as a more robust version of plain white flour. Use to make bread, banana bread or cake.

Wide, Flat Rice Noodles

This variety of noodles is traditional to Thailand. They are best prepared by being soaked in warm water for about an hour.

Use as you would regular noodles; in stir fry’s, Thai curries, soups or in spring rolls.

Wild Garlic

Wild garlic (or Allium ursinum), is a bulbous perennial flowering plant in the lily family Amaryllidaceae. It is a wild relative of onion, native to Europe and Asia, where it grows in moist woodland.

The leaves of wild garlic can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient to make a wild garlic pesto instead of basil leaves. The stems are preserved by salting and eaten as a salad in Russia.  The bulbs and flowers are also edible.


Wild Garlic Pesto

Wild garlic pesto is made from blending up the leaves of wild garlic along with some olive oil, lemon juice, salt, pepper, nutritional yeast and some hazelnuts, pine nuts or any other nuts of choice.

The finished pesto is delicious when stirred through pasta, swirled into soups and stews or served as a condiment to baked potatoes.  Try using it as a salad dressing or popping a few dabs into your favourite sandwich. It will keep for at least a week in the fridge.

Wild garlic can be foraged in moist woodland.

Wild Mushrooms

Mushrooms foraged from the ground during the Summer to late Autumn. Common varieties include penny buns, chanterelles and field mushrooms. Care must be taken when foraging for wild mushrooms to avoid toxic varieties.

Wine Vinegar

Wine vinegar is made from fermented wine and is less acidic than normal vinegar. Wine vinegar is made from red or white wine. It is used for pickling, marinating and for making sauces. The longer that the wine vinegar matures for, the better the quality of it.

Use in the same way you would white and red wine vinegar; in sauces, dressings and vinaigrette’s.

Wing Yip Light Soy Sauce


This type of soy sauce is made for and sold in Wing Yip stores. It is lighter in colour than some other types of soy sauce. Available to order online or buy in their shops.

Wing Yip Sesame Oil


Made from sesame seeds, this is 100% pure sesame oil. Available to order online or purchase from their shops.

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