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Asafetida, a.k.a., "Devil's Dung" has a pungent smell that softens as it cooks, with a flavor similar to leeks. Part of the celery family, it's most popular in African and Indian cuisine and used as a spice.
Black Vinegar is a rice-based vinegar with a woody or smokey flavor. Popular in Chinese, Taiwanese, Japanese and Korean food it's a great addition to any savory sauce.
Champagne Vinegar has been trending up slowly but made a much larger push this year. Most popular with vinaigrettes it can be used anywhere a mild vinegar is required.
Chili Oil (aka chili crisp) made a big break this year! Usually consisting of fermented bean paste, garlic and chili flakes it adds a wonderful savory bite to any food. Fly By Jing (not a sponsor) was a popular brand.
Fried Shallots seem to be added to any saucy/savory dish that needs a bit of texture. Consider using them in soups, curry, stews and noodle dishes.
Galangal is a rhizome like ginger but shouldn't be considered synonymous with its cousin. Galangal is characterized as more citrusy and sweet compared to ginger and is used in Vietnamese and Indonesian cuisine.
Gochujang is a savory, sweet and spicy paste from Korea made from fermented soybean, chili powder and other spices. It's typically added to sauces or used as a glaze for meat and veggies.
Halloumi is a firm goats cheese that has a surprising property of not melting. Popular in mediterranean cuisines it is typically grilled or seared much like a meat and added to salads as well as served on its own.
Harissa is a chili paste made out of roasted red peppers, baklouti peppers, garlic, caraway, cordiander and cumin. Harissa is mostly used in Algeria, Tunisia, Morocco and Israel.
Kecap Mani is a sweet, aromatic soy sauce from Indonesia which has a darker color and thick texture like molasses due to the added sugar. The sauce is similar to the Chinese Tianmian sauce and is used with Satay.
Kimchi is a popular side condiment from Korea made from fermented cabbage with chilis. This ingredient has gained serious popularity here in the states and is quickly becoming a beloved condiment in the U.S.
Labneh is a type of strained yogurt thicker than greek yogurt with the consistency of soft cheese. Popular in the Arabian Peninsula, Labnah is a popular mezze dish (appetizer) and typically used on sandwiches.
Medjool Dates are a sweet cultivated variety of date from Morocco and Israel. Mejool dates have a milder flavor compared to regular dates and typically used in desserts in the U.S.
Tamarind Paste comes from the inner pod fruit of a Tamarind tree that typically grows in tropical Africa. Tamarind is typically used in Thai and Vietnamese.
Xanthan Gum is a popular emulsifier and thickener that's produced from a bacteria consuming simple sugars. Xanthan Gum can be used to thicken just about any sauce and is growing in popularity for gluten free baking.