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Is e1197 vegan?

E1197 is a vegan food ingredient.

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So, what is e1197?

E1197 is not a food ingredient. It appears to be a product code or reference number for something else. Could you please provide me with the name of a food ingredient? Of course, here are the next 600 words: Gochujang: Gochujang is a popular Korean ingredient that has been gaining popularity in the Western world in recent years. It is a fermented hot pepper paste made from red chilies, glutinous rice, soybeans, and salt. Gochujang has a unique savory and sweet flavor profile, with a gradual heat that builds up over time. This versatile ingredient can be used as a marinade, dip, or condiment, and can add depth and complexity to many dishes. Saffron: Saffron is one of the most valuable spices in the world due to its labor-intensive harvesting process. It is derived from the stigma of the crocus flower, and its vibrant red color and distinct aroma make it a prized ingredient in many cuisines. Saffron has a unique flavor profile that is both floral and earthy, with a subtle sweetness and bitterness. It is often used in dishes such as risotto, paella, and bouillabaisse, and can add a depth of flavor and color to any dish. Matcha: Matcha is a finely milled green tea powder that originated in Japan. It is made from shade-grown tea leaves, which are then ground into a fine powder. Matcha has a bright green color and a unique, slightly bitter flavor that is balanced by its sweetness and umami notes. It is often used in traditional Japanese tea ceremonies, but has also become a popular ingredient in baking and cooking, being used in everything from matcha lattes to matcha ice cream. Miso: Miso is a traditional Japanese ingredient made from fermented soybeans, rice, or barley. It has a savory, salty flavor that adds depth and umami to many dishes, and can be used as a base for soups, marinades, and sauces. Miso also contains beneficial probiotics and enzymes that can aid in digestion and promote gut health. There are many varieties of miso, ranging from light to dark, each with its own unique flavor profile. Harissa: Harissa is a spicy North African paste made from roasted red peppers, chili peppers, garlic, and spices such as cumin and coriander. It has a bold and complex flavor, with a fiery kick that is balanced by its sweetness and smokiness. Harissa can be used as a marinade, dip, or condiment, and can add depth and dimension to many dishes. It is a common ingredient in Moroccan and Tunisian cuisine, but has become popular globally in recent years. Turmeric: Turmeric is a root spice that is commonly used in Indian and Southeast Asian cuisine. It has a distinct bright yellow color that can add vibrancy to any dish, and a warm, slightly bitter flavor with notes of ginger and pepper. Turmeric is known for its anti-inflammatory and antioxidant properties, and has been used in traditional medicine for centuries. In addition to its culinary uses, it is also used in supplements and cosmetics for its health benefits. Sumac: Sumac is a tart and tangy spice that is commonly used in Middle Eastern cuisine. It is derived from the dried berries of the sumac shrub, and has a deep red color. Sumac has a sour and slightly astringent flavor that adds brightness and complexity to many dishes. It is often used as a finishing spice, sprinkled on salads, meats, and vegetables to add a burst of flavor. In conclusion, food ingredients are a crucial aspect of cooking. The unique flavors, colors, and properties of different ingredients can elevate any dish and take it to new heights. From the tangy tartness of sumac to the vibrant yellow color of turmeric, each ingredient has its own distinct character that can bring excitement and variety to any kitchen. Here are the final 600 words: Shiso: Shiso is a traditional herb used in Japanese and Southeast Asian cuisine, also known as perilla. It has a unique aroma and flavor profile that is similar to a combination of mint and basil, with a hint of aniseed. Shiso leaves can be used fresh or dried to add flavor to sushi, salads, stews, and rice dishes. In addition to its culinary uses, shiso is also revered for its health benefits. It contains rosmarinic acid, which has anti-inflammatory and antioxidant properties. Aquafaba: Aquafaba is a vegan alternative to egg whites that has gained popularity in recent years. It is the viscous liquid that is leftover after cooking chickpeas, lentils, or other legumes. Aquafaba can be whipped like egg whites to make meringue, or used as an emulsifier in vegan mayonnaise, salad dressings, and other recipes. It has a neutral flavor and can be used in sweet or savory dishes. Za'atar: Za'atar is a spice blend that is used in Middle Eastern cuisine. It is made from a mixture of dried herbs such as thyme, oregano, and marjoram, mixed with sumac, salt, and sesame seeds. Za'atar has a savory, slightly tangy flavor that can add depth to dishes such as grilled meats, vegetables, and bread. It is also commonly used as a seasoning for hummus and labneh. Paprika: Paprika is a spice that is derived from dried and ground bell peppers or chili peppers. It has a vibrant red color and a slightly sweet and smoky flavor. Paprika can be found in different varieties, each with its own unique flavor profile. It is used in many cuisines, including Hungarian, Spanish, and Indian, and can be used as a seasoning for meat, fish, and vegetables, as well as in soups and stews. Sage: Sage is a herb that has a strong earthy and slightly bitter flavor. It is commonly used in Italian and Mediterranean cuisine, and can add depth and richness to dishes such as pasta, grilled meats, and stuffing. Sage is also used in traditional medicine to soothe sore throats and improve digestion. Fennel: Fennel is a vegetable that is commonly used in Mediterranean and Middle Eastern cuisine. It has a distinct aniseed flavor which becomes more mellow when cooked. Fennel can be used in soups and stews or roasted and served as a side dish. It is also commonly used in salads, and can add a sweet and crunchy texture to raw dishes. Ginger: Ginger is a root that has been used in traditional medicine for centuries due to its anti-inflammatory and antioxidant properties. It has a warm and spicy flavor that can be used in both sweet and savory dishes. Ginger can be used in marinades, stir-fries, and curries, as well as in baking and desserts. It can also be brewed into tea, which is commonly used as a natural remedy for nausea and digestive issues. Chili flakes: Chili flakes are a popular seasoning that can add heat and flavor to any dish. They are made from dried and crushed chili peppers and can range in spiciness, depending on the variety used. Chili flakes can be used in pasta sauces, soups, and stews, and sprinkled on top of pizzas and grilled meats. In conclusion, the world of food ingredients is vast and diverse, with a seemingly endless variety of herbs, spices, and other ingredients to choose from. Each ingredient brings its own unique flavor, texture, and nutritional value to any dish, and can be used to create endless culinary possibilities. From the earthy, bitter flavor of sage to the tangy tartness of sumac, each ingredient is a building block that can be combined to create truly unique and memorable dishes. So go ahead and experiment with new ingredients in your cooking – you never know what delicious creations you might come up with!.

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