Thanks to the rise of international chefs like Yotam Ottolenghi, pantry staples aren’t what they used to be. Here are a few new items you can consider adding to your pantry to take your taste buds on a world tour in the kitchen:
1. Sherry vinegar.
More flavourful and nuanced than other vinegars. Commonly used in Spanish cuisine.
A thick paste made from sesame seeds. It is a key ingredient in hummus and many other Middle Eastern dishes.
These are onions — but with a garlicky taste. You’ll find they’re commonly used in many international cuisines.
4. Pomegranate molasses.
Sweet, tart and sticky, this viscous syrup is also commonly used in Middle Eastern dishes.
Italian for “small onions”, they’re slightly sweet and delicious roasted or pickled whole.
6. Rose harissa.
A rose-petal-scented variation of of the classic North African condiment. What’s harissa? It’s a combination of multiple spices that create a distinct chile paste. There are many variations that range in flavour and heat depending on the chili combination. (This spice is a favourite of Yotam Ottolenghi‘s.)
7. Preserved lemons.
This zesty treat is a hallmark ingredient of Moroccan cooking. You’ll find them salty, tangy and fragrant.
8. Ras el hanout.
Cardamom, cloves, paprika, turmeric, pepper, cumin and more. Try it in: Grilled salmon, chicken marinades or popcorn.
9. Panch phoran.
Whole nigella, mustard seed, fenugreek, fennel and cumin. Fry in oil briefly before using. Try it in: Roasted cauliflower, lentil dal, sautéed potatoes.
Fenugreek, ginger, chili, allspice and more. Try it in: Lentil soups, braised greens and burgers.