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53 Must-Have Ingredients for a Global Kitchen

Foods and flavors from the global supermarket that every adventurous healthy cook should track down.

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October 01, 2012
1 of 54 Photo: Brian Woodcock

The World's Your Oyster

Centuries ago, early traders would cross perilous waters for the chance to feast on exotic spices, fruits, and foods from far-away lands. In modern times, we are lucky to be able to find these ingredients at ethic markets, specialty stores, and even the plain old grocery store just a few miles from our homes.

From the enticingly exotic, to the new cultural staples, here’s a list of products every home cook should know about (no boat required).

 

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2 of 54 Photo: Brian Woodcock

Exotic Find: Black Garlic

Sweet-sticky mellowed allium
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Exotic Find: Asafoetida

Jarringly stinky resin makes curries sublime
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Exotic Find: Fresh Supermarket Ramen

Now starring in Asian stores
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Exotic Find: Achiote Paste

For red-hued Yucatán spice rubs
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Exotic Find: Jarred Wild Albacore Tuna

Like the Euro kind, but sustainable
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Exotic Find: Fermented Tofu

Because there has to be one food that only a daredevil will eat
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Exotic Find: Nduja

Zingy Calabrian salami paste
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Exotic Find: Pomegranate Molasses

Tart-sweet Mid-East staple, astringent bite
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Exotic Find: Curry Leaves

Lovely, toasty, fragrant curry component
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Exotic Find: Broken Rice

SE Asian street-food texture
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Exotic Find: Farofa

Toasted manioc flour, kind of like breadcrumbs
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Exotic Find: Quail Eggs

Petite-sized, feel fancy
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Exotic Find: Iberico Ham

The Lamborghini of Spanish ham
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Exotic Find: Cherimoya

Creamy pineapple-banana-coconut–flavored fruit
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Exotic Find: White Anchovies (Boquerones)

Vinegar-marinated tapa
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Exotic Find: Buddha's Hand

Best, most fragrant lemon zest
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Rising Stars: Fresh Fava Beans

Your classier lima bean
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Rising Stars: Peppadew Peppers

Like candied, still-crisp red bell peppers
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Rising Stars: Fresh Chinese Egg Noodles

Slurpy, chewy, easy
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Rising Stars: Frozen Indian Breads

Because we all need more naan
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Rising Stars: Marcona Almonds

The Maserati of almonds
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Rising Stars: Mexican Crema

South-of-the-border crème fraîche
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Rising Stars: Farro

Wheatberry-like whole grain with Etruscan cred
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Rising Stars: Smoked Paprika

No-fat bacony flavor agent
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Rising Stars: ABC Sauce

Indonesian soy syrup, instant sweet glaze
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Rising Stars: Castelvetrano Olives

The Marcona of olives
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Rising Stars: Mexican Chorizo

Crumbly raw, fatty, superspiced sausage
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Rising Stars: Bulgur

The couscous of whole grains
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Rising Stars: Pecan, Avocado, and Pistachio Oil

Big flavor, healthy fats
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Rising Stars: Jerk Rubs

Because allspice is an underappreciated flavor
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Rising Stars: Dark Palm Sugar

Like a kick-butt maple sugar
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Rising Stars: Tamarind

Supertangy fruit paste
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Rising Stars: Fish Sauce

Pungent salty umami
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Rising Stars: Soba

Fast-cooking noodle, strong grainy taste
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Rising Stars: Lime Leaves

Aromatic Thai essential
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New Staples: Hummus

Versatile, nutty spread
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New Staples: Italian Rustic Dried Pastas

Try a new shape every week
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New Staples: Chipotle Peppers

Take-no-prisoners smokiness, with fire
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New Staples: Lower-Sodium Soy Sauce

Nicer, more nuanced flavor
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New Staples: Coconut Milk

Heavy cream, from a tree
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New Staples: Sriracha

Ketchup with cojones
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New Staples: Sherry Vinegar

The best beats all other vinegars
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New Staples: Fresh Corn Tortillas

Like masa from heaven
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New Staples: Thai Curry Pastes

Instant complexity in rub or sauce
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New Staples: Greek Yogurt

Because yogurt should always have been this tangy
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New Staples: Basmati Rice

Fragrant, cooks up nonsticky
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New Staples: Indian Simmering Sauces

Add frozen veggies: instant curry
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New Staples: Shelled Frozen Edamame

Fava pleasures, much cheaper
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New Staples: Quinoa

Whole grains, very quickly
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New Staples: Firm Tofu

Sautés up somethin’ nice
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New Staples: Spanish Chorizo

Firm cured sausage, smoky, tangy
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53 of 54 Photo: Brian Woodcock

New Staples: Sea Salt

Hand-sprinkle for fun crunch
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54 of 54 Photo: Brian Woodcock

New Staples: Sambal

Instant, vibrant chile heat

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