Pantry ingredients

Sauces, spices, vinegars and other pantry ingredients that recipes from around the world call for.

AgarAgar is a plant-based gelling agent made from red seaweed. It sets jellies firmly at room temperature and works where gelatin cannot.
AnchovyAnchovies are small salt-cured fish that melt into sauces and add deep savory flavor without tasting fishy. How to use, swap and store them.
AquafabaAquafaba is the liquid from a can of chickpeas. It whips like egg white and replaces eggs in vegan meringues, mousses, mayonnaise and baking.
Balsamic vinegarBalsamic vinegar is a dark, sweet Italian vinegar made from grape must. Learn which kind to buy, how to use it and what to swap in.
Bonito flakesBonito flakes are paper-thin shavings of smoked, dried skipjack tuna. With kombu they make dashi, the savory base of Japanese cooking.
ButtermilkButtermilk is a tangy, cultured low-fat milk used in pancakes, scones, biscuits and fried chicken. Make a quick swap with milk and lemon juice.
CapersCapers are the pickled flower buds of a Mediterranean shrub. They add a salty, sour bite to pasta, fish, sauces and salads. How to use and swap them.
CardamomCardamom is a fragrant spice sold as green pods, seeds or powder. It flavors Swedish buns, chai and curries. How to grind, measure and swap it.
Clarified butterClarified butter is butter with the water and milk solids removed. It can fry at high heat without burning and keeps longer. How to make it at home.
Crème fraîcheCrème fraîche is a thick, tangy cultured cream that does not split when boiled. Use it in sauces, soups and desserts, or make your own at home.
Fish sauceFish sauce is a salty, savory liquid made from fermented anchovies. It seasons Thai and Vietnamese food and adds depth to dressings and stews.
Five-spice powderFive-spice powder is a Chinese spice blend of star anise, cinnamon, cloves, fennel and Sichuan pepper. Use it on pork, duck and in marinades.
Garam masalaGaram masala is a warm Indian spice blend of cumin, coriander, cardamom, cinnamon and cloves. It is usually added near the end of cooking.
GelatinGelatin is a setting agent made from animal collagen, sold as sheets or powder. How to bloom it, dissolve it and get a smooth set every time.
GheeGhee is butter cooked until the milk solids brown and are strained out. It tastes nutty, fries at high heat and keeps for months in a cupboard.
GochujangGochujang is a thick Korean paste of chili, rice and fermented soybeans. It is sweet, spicy and savory, and it seasons stews, marinades and sauces.
HarissaHarissa is a hot North African chili paste with garlic, caraway and cumin. Stir it into yogurt, couscous, stews and roast vegetables for heat.
KombuKombu is dried kelp, the seaweed behind Japanese dashi. It adds savory depth to stocks, beans and rice. How to soak it, cook it and swap it.
MascarponeMascarpone is a rich, mild Italian cream cheese used in tiramisu, cheesecake and pasta sauces. How to use it without it turning grainy, and swaps.
MirinMirin is a sweet Japanese rice wine for cooking. It adds gentle sweetness and shine to teriyaki, glazes, broths and dressings. How to swap it.
MisoMiso is a salty, savory Japanese paste of fermented soybeans and koji. Learn the types, how to make miso soup and why you should never boil it.
MSGMSG, or monosodium glutamate, is a seasoning that adds pure savory umami taste. How much to use, how it compares with salt, and what it is made of.
Nutritional yeastNutritional yeast is a dried, inactive yeast sold as yellow flakes. It tastes cheesy and nutty, and it gives vegan sauces and popcorn savory depth.
PankoPanko are light, flaky Japanese breadcrumbs that fry up crisper than regular crumbs and soak up less oil. How to use them and what to swap in.
Pomegranate molassesPomegranate molasses is pomegranate juice boiled down to a thick, sweet-sour syrup. It adds tang to dressings, stews, glazes and Middle Eastern dips.
Preserved lemonPreserved lemons are lemons cured in salt and their own juice until the rind is soft and mellow. A key flavor in Moroccan tagines and salads.
Ras el hanoutRas el hanout is a warm North African spice blend of cumin, coriander, cinnamon, ginger and more. Use it on lamb, chicken, couscous and tagines.
Rice vinegarRice vinegar is a mild, slightly sweet vinegar made from rice. It seasons sushi rice, dressings, quick pickles and dipping sauces across Asia.
RicottaRicotta is a soft, mild Italian fresh cheese with a light, grainy texture. Use it in lasagna, pasta fillings, pancakes and cakes, or make your own.
SaffronSaffron is the dried stigma of a crocus flower and the world's priciest spice. How to bloom it for paella, risotto and Swedish saffron buns.
Sambal oelekSambal oelek is a simple Indonesian chili paste of crushed red chilies, salt and vinegar. Clean, hot and bright, it seasons stir-fries and sauces.
Shaoxing wineShaoxing wine is an amber Chinese rice wine with a nutty, sherry-like taste. It seasons stir-fries, marinades and braises. Swap in dry sherry.
Sherry vinegarSherry vinegar is a nutty, aged Spanish vinegar made from sherry. It brightens gazpacho, romesco, dressings and pan sauces with a rounded tang.
Smoked paprikaSmoked paprika is ground red pepper dried over oak fires, like Spanish pimentón de la Vera. It gives a smoky flavor to chorizo, paella and stews.
Soy sauceSoy sauce is a salty, savory sauce brewed from soybeans, wheat and salt. Light, dark and tamari explained, plus how to use it, swap it and store it.
SumacSumac is a tart, lemony spice made from dried red berries. It adds sourness without liquid to za'atar, fattoush, kebabs, onions and roast meat.
TahiniTahini is a smooth paste of ground sesame seeds. It is the base of hummus and tahini sauce. How to thin it, why it seizes, and what to swap in.
TamarindTamarind is a sour, fruity pulp from a tropical pod. It gives pad thai, curries and chutneys their tang. How to use the block, paste and concentrate.
Vanilla beanA vanilla bean is the cured pod of a vanilla orchid, full of tiny fragrant seeds. How to split, scrape and steep it, and how it compares to extract.
YeastYeast is a living fungus that makes bread rise. Fresh, active dry and instant yeast explained, with conversions, temperatures and what goes wrong.
Za'atarZa'atar is a Middle Eastern blend of dried wild thyme, sumac, toasted sesame and salt. Mix it with olive oil for bread, eggs, labneh and vegetables.