Food & Drink

Filipino Cooking Ingredients

Name: Filipino Cooking Ingredients
Creator: Wikipedia
License: https://creativecommons.org/licenses/by/4.0/

Traditional dishes and foods from Filipino cuisine.

Filipino Cooking Ingredients — 54 entries in the food & drink category, sortable by Name, Region, Type. A clean, structured reference list with the full source data in one place.

Browse the full list below, or download the raw data as CSV, JSON, or Excel.

54rows

4columns

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Source:Wikipedia

Updated:2/22/2026

#philippines #food #cuisine #dishes

40 of 54

Name↕	Region↕	Type↕	Description↕
Atsuete (Annatto seeds)			Frequently used as a food coloring in dishes like kare-kare and Agno Longanisa.
Ampalaya (Bitter melon)		Vegetable
Bangus (Milkfish)	Pangasinan	Fish	Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus.
Batuan		Fruit
Bawang (Garlic)		Vegetable
Bayabas (Guava)		Fruit
Bay leaf (Dahon ng Laurel)		Spice	Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel"
Bulaklak ng saging (Banana blossoms)		Flavoring	Used as an ingredient in kare-kare
Calabaza (Regional var.: Squash / Calabash / Kalabasa / Pumpkin)		Vegetable
Calamansi / Kalamansi (Philippine lemon)		Fruit	Used in various condiments, beverages, dishes, marinades, and preserves.
Gabi (Taro corm)		Root crop
Gata (Coconut milk)
Glutinous rice		Grain
Gulaman			An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed.
Kanin (Rice)		Grain	Called bigas when uncooked and kanin when cooked.
Kalamansi (Calamondin)		Fruit
Kamote (Sweet potato)		Root crop
Kamoteng Kahoy (Cassava)
Kamatis (Tomato)		Fruit
Kangkong (Water spinach)		Vegetable	A semi-aquatic tropical plant grown as a leaf vegetable.
Kesong puti or Kasilyo	Cavite, Laguna, Bulacan, Samar, and Cebu	Cheese	A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet.
Katuray		Flower
Kinampay	Bohol		A specific variety of ube which is found mostly in Bohol, Philippines.
Kundol (Winter melon)		Vegetable
Labanos (white radish)		Vegetable
Lapu-lapu (Grouper)		Fish
Luya (Ginger)		Spice
Malunggay (Moringa)		Vegetable
Mangga (Mango)		Fruit	Generally considered the national fruit of the Philippines. Frequently eaten ripe as it is or when unripe with bagoong or used as an ingredient in dishes.
Monggo (Mung bean)		Bean
Okra		Vegetable
Paminta (Black pepper)		Spice	Sometimes referred to as "butong paminta" (literally 'seed spice') to distinguish it from bay leaves ("dahong paminta")
Patola (Luffa)		Vegetable
Pechay (Chinese cabbage)		Vegetable
Pechay wombok (Napa cabbage)		Vegetable
Pili Nut		Nut	A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines.
Puso ng saging (Banana heart)
Repolyo (Cabbage)		Vegetable
Saba		Berry	A short wide plaintain that is often used in cooking. The other two kinds of saging (bananas) common in local markets are the dessert cultivars latundan and lakatan.
Sayote (Chayote)		Vegetable

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The Filipino Cooking Ingredients list is currently sorted by the source data's default ordering. Community voting is not enabled on this dataset.

How many entries are in this Filipino Cooking Ingredients dataset?

This dataset contains 54 entries, each with multiple sortable, filterable columns. The full table is visible on this page and can be downloaded as a CSV, JSON, or Excel file.

Can I download the Filipino Cooking Ingredients data?

Yes. The download buttons at the top of the page give you the full 54-row dataset as CSV, JSON, or Excel. Use of the data is permitted under a Creative Commons Attribution license — credit dtbse.com when you republish.

Filipino Cooking Ingredients

Frequently asked questions

How is the Filipino Cooking Ingredients list ranked?

How many entries are in this Filipino Cooking Ingredients dataset?

Can I download the Filipino Cooking Ingredients data?

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