15 Surprising & Uncommon Ingredients That Transform Your Recipes
A selection of uncommon and exotic ingredients to stock your pantry with. Although these may originate from other countries and cuisines, there is good reason to add them to your cooking repertoire — they’re amazing and versatile. Fish sauce is an example of something that adds a certain background depth to soups, stews, and chili recipes. See the full list and find something new.
To transform a dish, experiment with these ingredients in small quantities, gradually adjusting to taste. They can elevate flavors and bring a unique twist to familiar recipes.
Preserved Lemons
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These are lemons that have been pickled in salt and their own juice, giving them a tangy, salty flavor. In cooking, they add a unique citrusy depth to dishes. To use them, rinse off excess salt and remove the pulp, then finely chop the peel and add it to salads, stews, or sauces for a burst of flavor.
Get the recipe to make your own preserved lemons easily.
Beet Kvass
A traditional Eastern European fermented drink made from beets, water, and salt. It’s a deep crimson liquid with a tangy, slightly earthy flavor. Beet kvass is created through the process of fermentation, where beets are submerged in a saltwater brine and left to ferment for several days to weeks, resulting in a probiotic-rich tonic. In cooking, it serves as a base for soups, adds depth to salad dressings, or can be consumed as a healthful beverage on its own.
Make your own Beet Kvass with my simple recipe and make plans for some authentic borcht.
Rice Vinegar
It’s a mild, slightly sweet vinegar made from fermented rice. It’s commonly used in Asian cuisine for dressings, marinades, and pickling. Add it to homemade sauces like BBQ sauce, salads, sushi rice, or use it as a tenderizing agent for meat or fish.
Gochujang
A Korean chili paste made from fermented soybeans, chili peppers, and other ingredients. It’s spicy, sweet, and savory, used in marinades, sauces, or as a condiment to add depth and heat to dishes.
Try my recipe for braised Gochujang Beef Short Ribs.
Fish Sauce
A pungent, savory liquid made from fermented fish. It’s a staple in Southeast Asian cooking, lending a rich umami flavor to dishes. Use it sparingly as a flavor enhancer in stir-fries, marinades, soups, stews, chilis, or dipping sauces.
Worcester sauce is an example of a great, commonly found fish sauce.
Oyster Sauce
A thick, dark sauce made from oysters, soy sauce, and other seasonings. It adds a rich, savory flavor to stir-fries, marinades, and noodle dishes. Use it as a finishing touch or as a base for sauces.
Garam Masala
A blend of ground spices commonly used in Indian cuisine, featuring warm flavors like cinnamon, cloves, cumin, and cardamom. It’s added towards the end of cooking to enhance curries, stews, or grilled meats with a complex, aromatic profile.
Mushroom Powder
Dried and ground mushrooms offer an earthy, umami-rich flavor. Use it as a seasoning in soups, sauces or as a rub for meats to boost the savory depth of dishes.
Vegeta
A seasoning mix made from dehydrated vegetables, salt, and spices. It’s used as a flavor enhancer in various dishes like soups, stews, or casseroles. Sprinkle it during cooking for added depth. In Balkan cuisine, this is used everywhere, but it is especially important for soups!
Try adding Vegeta to my old-fashioned chicken noodle soup recipe.
Sumac
A tangy, deep red spice derived from dried berries. It adds a lemony, slightly sour note to dishes. Sprinkle it on grilled meats, salads, or roasted vegetables for a zesty kick.
Miso Paste
A fermented soybean paste with a salty, savory flavor. It’s a staple in Japanese cuisine, used in soups, marinades, dressings, or as a glaze for fish or meats. Incorporate it for depth of flavor.
Mirin
A sweet rice wine used in Japanese cooking to add a mild sweetness and depth of flavor. It’s great for marinades, glazes, or in sauces to balance out savory or salty flavors.
Lime Leaves
Aromatic leaves with a citrusy flavor used in Southeast Asian cuisine. They add a refreshing, citrusy note to curries, soups, or stir-fries without adding acid. Remove before serving or finely chop for added flavor.
Amchoor Powder
A tangy, fruity spice made from dried unripe green mangoes. It adds a sourness to dishes, commonly used in Indian cooking. Sprinkle it on roasted vegetables, curries, or chutneys for a tangy twist.
