Cook with fig
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Wide shallow braiser — casseroles, gratins, paella-style dishes
Small enameled saucepan — warming sauces, melting butter, reheating
Smaller enameled skillet — eggs, single steak, side dishes
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
About
The fig is the edible fruit of Ficus carica, a species of tree or shrub in the flowering plant family Moraceae, native to the Mediterranean region, and to western and southern Asia. It has been cultivated since ancient times and is now widely grown throughout the world. Ficus carica is the type species of the genus Ficus, which comprises over 800 tropical and subtropical plant species.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified