Amaretti
Aspic
Batter
Biscuit
Brioche
Cake
Carmine
Chocolate
Cochineal
Cocoa
Cognac Parfait Mixture
Colouring
Creme Patissiere
Crepes
Crust
Custard
Egg
Filling
Filo Pastry
Flavouring
Fondant
Gelatine
Ice Cream
Jam
Jelly
Licorice
Macaroons
Marmalade
Marshmallows
Mocha cream
Mosto Cotto
Nougatine
Orange Blossom Water
Pan di Spagna
Pancakes
Pastry Shell
Pie Shell
Puff Pastry
Rose Water
Salicylic Acid
savoiardi biscuit
Scotch Bits
Short Pastry
Smarties
Sponge
Swiss Roll
Tuiles
Vol-Au-Vent Cases

Salicylic Acid

Salicylic acid is a colorless, crystalline organic carboxylic acid. It is usually prepared by Kolbe synthesis (aka Kolbe-Schmitt reaction). Salicylic acid functions as a plant hormone.

Salicylic acid is toxic if ingested in large quantities, but in small quantities is used as a food preservative and antiseptic in toothpaste. The carboxyl group (?COOH) can react with alcohols, forming several useful esters. The ester with methanol is methyl salicylate, also known by the name oil of wintergreen. The hydroxyl group (?OH) can be acetylated to form acetylsalicylic acid (aspirin). Salicylic acid can also trap oxygen (O2) and initiate free radical reactions.

From Wikipedia the free encyclopedia

Essence
Coffee
Pepper
Butter
Cornflour
Tuna
Dates
Barley
Bouquet Garni
Sherry
Lamb
Vegemite
Coconut
Oil
Egg
Vinegar
Duck
Mayonnaise
Water
Sugar
Garlic