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53 Must-Have Ingredients for a Global Kitchen

October 01, 2012
Photo: Brian Woodcock
Foods and flavors from the global supermarket that every adventurous healthy cook should track down.
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The World's Your Oyster

Photo: Brian Woodcock
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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Exotic Find: Black Garlic

Photo: Brian Woodcock
Sweet-sticky mellowed allium

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Exotic Find: Asafoetida

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

Photo: Brian Woodcock
Now starring in Asian stores

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Exotic Find: Achiote Paste

Photo: Brian Woodcock
For red-hued Yucatán spice rubs

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Exotic Find: Jarred Wild Albacore Tuna

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

Photo: Brian Woodcock
Because there has to be one food that only a daredevil will eat

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Exotic Find: Nduja

Photo: Brian Woodcock
Zingy Calabrian salami paste

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Exotic Find: Pomegranate Molasses

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

Photo: Brian Woodcock
Lovely, toasty, fragrant curry component

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Exotic Find: Broken Rice

Photo: Brian Woodcock
SE Asian street-food texture

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Exotic Find: Farofa

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

Photo: Brian Woodcock
Petite-sized, feel fancy

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Exotic Find: Iberico Ham

Photo: Brian Woodcock
The Lamborghini of Spanish ham

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Exotic Find: Cherimoya

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

Photo: Brian Woodcock
Vinegar-marinated tapa

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Exotic Find: Buddha's Hand

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Best, most fragrant lemon zest

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Rising Stars: Fresh Fava Beans

Photo: Brian Woodcock
Your classier lima bean
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Rising Stars: Peppadew Peppers

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Like candied, still-crisp red bell peppers

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Rising Stars: Fresh Chinese Egg Noodles

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Slurpy, chewy, easy

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Rising Stars: Frozen Indian Breads

Photo: Brian Woodcock
Because we all need more naan
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Rising Stars: Marcona Almonds

Photo: Brian Woodcock
The Maserati of almonds

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Rising Stars: Mexican Crema

Photo: Brian Woodcock
South-of-the-border crème fraîche

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Rising Stars: Farro

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

Photo: Brian Woodcock
No-fat bacony flavor agent

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Rising Stars: ABC Sauce

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Indonesian soy syrup, instant sweet glaze

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Rising Stars: Castelvetrano Olives

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The Marcona of olives
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Rising Stars: Mexican Chorizo

Photo: Brian Woodcock
Crumbly raw, fatty, superspiced sausage

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Rising Stars: Bulgur

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The couscous of whole grains

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Rising Stars: Pecan, Avocado, and Pistachio Oil

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Big flavor, healthy fats
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Rising Stars: Jerk Rubs

Photo: Brian Woodcock
Because allspice is an underappreciated flavor

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Rising Stars: Dark Palm Sugar

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Like a kick-butt maple sugar

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Rising Stars: Tamarind

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Supertangy fruit paste
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Rising Stars: Fish Sauce

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Pungent salty umami

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Rising Stars: Soba

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Fast-cooking noodle, strong grainy taste

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Rising Stars: Lime Leaves

Photo: Brian Woodcock
Aromatic Thai essential
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New Staples: Hummus

Photo: Brian Woodcock
Versatile, nutty spread

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New Staples: Italian Rustic Dried Pastas

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Try a new shape every week

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New Staples: Chipotle Peppers

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

Photo: Brian Woodcock
Nicer, more nuanced flavor

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New Staples: Coconut Milk

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Heavy cream, from a tree

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New Staples: Sriracha

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Ketchup with cojones
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New Staples: Sherry Vinegar

Photo: Brian Woodcock
The best beats all other vinegars

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New Staples: Fresh Corn Tortillas

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Like masa from heaven

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New Staples: Thai Curry Pastes

Photo: Brian Woodcock
Instant complexity in rub or sauce
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New Staples: Greek Yogurt

Photo: Brian Woodcock
Because yogurt should always have been this tangy

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New Staples: Basmati Rice

Photo: Brian Woodcock
Fragrant, cooks up nonsticky

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New Staples: Indian Simmering Sauces

Photo: Brian Woodcock
Add frozen veggies: instant curry
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