What are all non-moist items used in cooking called?

There isn't a single, universally accepted term for all non-moist items used in cooking.

However, here are some terms you can use depending on the context:

General terms:

* Dry ingredients: This is the most common and general term, encompassing everything from flour and sugar to spices and nuts.

* Solids: This is a more technical term that can be used when referring to ingredients in a recipe, but it's not as widely understood as "dry ingredients."

* Non-liquid ingredients: This term emphasizes the absence of moisture, which is helpful when distinguishing between liquid and solid ingredients.

More specific terms:

* Seasonings: This refers to spices, herbs, and other ingredients that add flavor to food.

* Pantry staples: This term encompasses common dry ingredients that are often found in a pantry, such as flour, sugar, rice, beans, and pasta.

* Baking ingredients: This term refers to dry ingredients that are typically used in baking, such as flour, sugar, baking powder, and baking soda.

Ultimately, the best term to use will depend on the specific context and the audience you are addressing.

It's also important to note that some ingredients can be both moist and dry, depending on their form. For example, eggs are considered moist when they are raw, but they can be considered dry when they are powdered.