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Ingredients

The right ingredient makes all the difference. Start with the name on the bag.

Creme de leite in the US: choosing cream for Brazilian recipes

Read Brazilian cream labels, understand US table cream and heavy cream, and choose the dairy product your sauce or dessert actually needs.

Find the dry cassava meal that gives farofa its crumbly texture, and avoid confusing it with tapioca starch or a fine baking flour.

Choose the corn flakes intended for cuscuz nordestino, avoid confusing package names, and understand hydration and steaming before you cook.

Buying starch for pão de queijo? Learn what polvilho doce and azedo mean, why cassava flour differs, and how to read a US label.