These jammy whole garlic cloves are submerged in a tangy, tamarind-laced sauce, which gives the cloves an earthy sweetness that’s much more mellow than the natural pungency of raw garlic. A pleasant hit of black pepper rounds out the complex tastes. The cloves hold their shape, yet are incredibly silky and tender. When mashed with a fork and blended with the surrounding sauce, it becomes a rich condiment with an almost barbecue sauce-like nuance to it. But the cloves by themselves or just a spoonful of the sauce are also wonderful ways to add a flavorful boost to any savory dish. What we especially love about these little morsels is that they yield a deep garlic flavor without having to cook them first, making them easier to incorporate into no-cook or lightly cooked meals. A simple spoonful can transform a basic or tired recipe.

A reimagining of a popular topping in Bombay, this coarsely ground topping adds a wonderful textural element to food, featuring a complex trio of flavors: peanut, coconut and sesame. Its nuttiness and decadence is balanced by the subtle sweetness of the coconut, while the savory, caramelized taste of the toasted garlic adds another layer of nuance. A dash of cayenne brings a moderate kick. The crumble is just lightly salty, akin to a bowl of roasted nuts, so it won’t throw off the balance of a recipe, but will add some extra oomph since it’s seasoned. Not a flavored salt nor a simple spice blend, there’s really nothing quite like this out there. A simple sprinkle is transformative.

Traditionally called inji (Ginger) puli (Tamarind), this ancient herbal jam is a staple at feasts and festivals and has been used for centuries in Kerala, South India as a digestif. Although it’s called a jam, it’s not one in the familiar sense—not jelled or fruity, but with a smooth consistency. This spread has an incredibly fresh, bold ginger flavor—tasting like nothing that’s been preserved in a jar—with a good hit of the spiciness you get from the raw root. The ginger takes center stage here, while the supporting ingredients like fragrant Asafoetida, earthy cumin and mustard are very subtle. It leans in s savory, earthy direction, yet the sweetness of the ginger, tamarind and jaggery evokes the flavor of heavily spiced gingerbread. We can’t find anything on store shelves that compares. The quality and complexity of this jam really sets it apart, making it a quick favorite for dressings, dips and more dishes.

A neutral fat or oil is great when you don’t want to add any flavor that might compete with what you’re cooking. But if you do want to give your dish an initial boost by using a flavorful fat, we love this one’s complexity. It’s made by slowly roasting fresh coconut until the oil naturally seeps out, then blending it with tangy-sweet tamarind pulp and spices. With a thick texture akin to Mexican mole paste, this paste has a lovely coconut flavor, but what struck us even more was the beautiful, aromatic coriander. The combination is something we’ve truly never tasted—let alone in anything you could find in the grocery store.