---
title: "Pantry ingredients — Kitchen glossary — Tiny Plates"
description: "Sauces, spices, vinegars and other pantry ingredients that recipes from around the world call for."
url: "https://www.tinyplates.dev/glossary/category/pantry-ingredients"
---

# 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.](https://www.tinyplates.dev/glossary/agar)
* [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.](https://www.tinyplates.dev/glossary/anchovy)
* [AquafabaAquafaba is the liquid from a can of chickpeas. It whips like egg white and replaces eggs in vegan meringues, mousses, mayonnaise and baking.](https://www.tinyplates.dev/glossary/aquafaba)
* [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.](https://www.tinyplates.dev/glossary/balsamic-vinegar)
* [Bonito flakesBonito flakes are paper-thin shavings of smoked, dried skipjack tuna. With kombu they make dashi, the savory base of Japanese cooking.](https://www.tinyplates.dev/glossary/bonito-flakes)
* [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.](https://www.tinyplates.dev/glossary/buttermilk)
* [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.](https://www.tinyplates.dev/glossary/capers)
* [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.](https://www.tinyplates.dev/glossary/cardamom)
* [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.](https://www.tinyplates.dev/glossary/clarified-butter)
* [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.](https://www.tinyplates.dev/glossary/creme-fraiche)
* [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.](https://www.tinyplates.dev/glossary/fish-sauce)
* [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.](https://www.tinyplates.dev/glossary/five-spice-powder)
* [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.](https://www.tinyplates.dev/glossary/garam-masala)
* [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.](https://www.tinyplates.dev/glossary/gelatin)
* [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.](https://www.tinyplates.dev/glossary/ghee)
* [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.](https://www.tinyplates.dev/glossary/gochujang)
* [HarissaHarissa is a hot North African chili paste with garlic, caraway and cumin. Stir it into yogurt, couscous, stews and roast vegetables for heat.](https://www.tinyplates.dev/glossary/harissa)
* [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.](https://www.tinyplates.dev/glossary/kombu)
* [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.](https://www.tinyplates.dev/glossary/mascarpone)
* [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.](https://www.tinyplates.dev/glossary/mirin)
* [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.](https://www.tinyplates.dev/glossary/miso)
* [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.](https://www.tinyplates.dev/glossary/msg)
* [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.](https://www.tinyplates.dev/glossary/nutritional-yeast)
* [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.](https://www.tinyplates.dev/glossary/panko)
* [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.](https://www.tinyplates.dev/glossary/pomegranate-molasses)
* [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.](https://www.tinyplates.dev/glossary/preserved-lemon)
* [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.](https://www.tinyplates.dev/glossary/ras-el-hanout)
* [Rice vinegarRice vinegar is a mild, slightly sweet vinegar made from rice. It seasons sushi rice, dressings, quick pickles and dipping sauces across Asia.](https://www.tinyplates.dev/glossary/rice-vinegar)
* [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.](https://www.tinyplates.dev/glossary/ricotta)
* [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.](https://www.tinyplates.dev/glossary/saffron)
* [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.](https://www.tinyplates.dev/glossary/sambal-oelek)
* [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.](https://www.tinyplates.dev/glossary/shaoxing-wine)
* [Sherry vinegarSherry vinegar is a nutty, aged Spanish vinegar made from sherry. It brightens gazpacho, romesco, dressings and pan sauces with a rounded tang.](https://www.tinyplates.dev/glossary/sherry-vinegar)
* [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.](https://www.tinyplates.dev/glossary/smoked-paprika)
* [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.](https://www.tinyplates.dev/glossary/soy-sauce)
* [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.](https://www.tinyplates.dev/glossary/sumac)
* [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.](https://www.tinyplates.dev/glossary/tahini)
* [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.](https://www.tinyplates.dev/glossary/tamarind)
* [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.](https://www.tinyplates.dev/glossary/vanilla-bean)
* [YeastYeast is a living fungus that makes bread rise. Fresh, active dry and instant yeast explained, with conversions, temperatures and what goes wrong.](https://www.tinyplates.dev/glossary/yeast)
* [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.](https://www.tinyplates.dev/glossary/zaatar)