Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.
Made from the small, spicy piri piri chile, this sauce balances heat and flavor. It originated in Portugal and is common in many southern African cuisines.
Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine.
Baharat is a special all-purpose seasoning blend that is widely used in Middle Eastern cooking. Just a pinch of it adds depth and flavor to your dish.
Chervil comes from the carrot family and looks very similar to parsley, except the leaves are smaller, lacier, and paler in color. Chervil also shares one of the same aromatic compounds as tarragon, which gives it a very delicate anise aroma and flavor.
Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a bright pop of color to any dish.
Fish sauce offers the umami flavor profile, the same the earthy, savory flavor that makes things like mushrooms, roasted tomatoes, and soy sauce taste so complex and. There’s a distinct, pungent fishiness to the sauce, but that flavor is flanked by a salty, caramel-y sweetness.
Most people know tahini, a sesame seed paste with a consistency similar to peanut butter, as an ingredient in hummus and baba ghanoush, but it’s full of flavor with a roasted sesame taste without any sweetness.
Agrodolce is a deliciously sweet & sour Italian condiment that adds instant color and flavor to snacks.
Beer flavors in snacks are gaining speed fast. Beer adds big flavor and creativity to pair the correct beer with the correct snack flavor profile.