#food

The dish most associated with each country as an API — a small, fun reference for travel, food, quiz and trivia apps. Built on the open country-json national-dish dataset and enriched with each country's ISO 3166-1 alpha-2 code and Unicode flag emoji. Look up a country's national dish by country name or code, search dishes and countries by keyword (for example, find every country whose national dish involves rice), or list them all. Served from memory — always fast.

api.oanor.com/nationaldishes-api

Fruit nutrition and botanical taxonomy as an API, built on the open Fruityvice dataset. Get every fruit with its scientific classification — family, genus and order — and its per-100g nutrition: calories, sugar, carbohydrates, protein and fat. Look up a single fruit by name, list every fruit in a botanical family (e.g. Rosaceae), genus (e.g. Prunus) or order (e.g. Rosales), or filter the whole catalogue by a nutrient range — for example all fruits with under 5g of sugar, sorted lowest first. Real data, no key needed upstream. Ideal for nutrition and diet apps, smoothie and recipe tools, health trackers and educational projects.

api.oanor.com/fruit-api

Jam and preserve maths as an API, computed locally and deterministically — the sugar, setting-point and yield numbers a jam maker, preserver or recipe app works a batch to. The sugar endpoint sets the sugar from the sugar-to-fruit ratio: a traditional full-sugar jam is 1:1, so 1 kg of fruit takes 1 kg of sugar for a 2 kg batch at 50 % sugar, while lower ratios (0.6–0.75) make a softer, fresher, less-sweet preserve that needs added pectin and keeps less well — the sugar both preserves and helps the gel. The setting-point endpoint gives the gel temperature adjusted for altitude: jam sets at about 4.5 °C (8 °F) above the temperature water boils at — 104.5 °C at sea level — but because water boils lower as you climb (roughly 1 °C per 285 m), the target falls to near 99 °C at 1500 m, so cooking to the sea-level figure up a mountain over-boils the batch. The yield endpoint boils the batch down to a target soluble-solids (Brix): jam keeps at about 65 % Brix, the finished weight = the solids (sugar plus the fruit's own ~10 % dry matter) ÷ the target Brix, and the rest evaporates as water — 1 kg sugar and 1 kg fruit boils down to about 1690 g of jam, losing roughly 310 g of water. Everything is computed locally and deterministically, so it is instant and private. Ideal for preserving and recipe tools, homestead and kitchen apps, and food-production calculators. Pure local computation — no key, no third-party service, instant. Gel chemistry, not canning safety. 3 compute endpoints. For processing-time altitude adjustment use a canning API.

api.oanor.com/jam-api

Ice-cream and gelato batch maths as an API, computed locally and deterministically — the overrun, yield and solids numbers a gelatiere, ice-cream maker or production planner balances a mix by. The overrun endpoint measures the air whipped into the mix during freezing by the weight method: from the same container filled first with mix and then with frozen ice cream, overrun = (mix weight − frozen weight) ÷ frozen weight × 100 — a cup that drops from 1000 g to 625 g ran 60 % overrun. Dense gelato sits around 20–35 %, premium ice cream 25–50 %, soft-serve and economy tubs 50–100 %+; more air means a lighter, cheaper, faster-melting product. The yield endpoint turns a mix volume and an overrun into the frozen volume (mix × (1 + overrun/100)) and the number of scoops at a given scoop size, so 2 litres of mix at 60 % overrun yields 3.2 litres and about 53 sixty-millilitre scoops — which is why overrun is a direct cost lever. The total-solids endpoint balances a recipe: total solids (sugar + fat + milk-solids-not-fat + other) as a percent of the mix weight, with the fat, sugar, MSNF and water percentages — a typical ice cream runs 36–42 % total solids, gelato lower in fat, and balancing solids against water is what keeps the texture smooth rather than icy. Everything is computed locally and deterministically, so it is instant and private. Ideal for gelateria and creamery tools, recipe-balancing apps, and food-production calculators. Pure local computation — no key, no third-party service, instant. 3 compute endpoints. For general cooking measure conversions use a cooking API.

api.oanor.com/icecream-api

Recipe and kitchen conversions as an API. Convert between volume units (teaspoon, tablespoon, cup, fl-oz, ml, litre, pint, quart, gallon) and between mass units (gram, kilogram, ounce, pound) — and, crucially, between volume and mass for a specific ingredient using its density, so 1 cup of all-purpose flour ≈ 125 g, 1 cup of granulated sugar ≈ 200 g and 1 cup of water ≈ 237 g. 30 common ingredients are built in (flours, sugars, butter, oils, honey, rice, oats, cocoa, cornstarch and more), each with its grams-per-cup. Perfect for recipe apps, scaling and "metric vs cups" conversion, shopping lists and meal-prep tools. Pure local computation — no key, no third-party service, instant. Live, nothing stored. 3 endpoints. Distinct from general physical unit conversion, which has no ingredient densities.

api.oanor.com/cooking-api

Look up packaged food products by barcode (EAN/UPC/GTIN) and get the product name, brand, ingredients, allergens, Nutri-Score, NOVA group, Eco-Score and per-100g nutrition facts — or search the catalogue by name. Backed by the Open Food Facts database. Ideal for nutrition trackers, diet and fitness apps, grocery and retail tools.

api.oanor.com/food-api

Search thousands of recipes with full cooking instructions and measured ingredients, fetch random meals, browse categories and filter by category, cuisine or main ingredient. Each recipe includes a photo, tags, YouTube tutorial and source link.

api.oanor.com/recipes-api