This small-batch vanilla extract from Kansas-based Vain Vanilla is prepared completely by hand using only the best ingredients. The Original Baker's Blend is made with top-shelf rum that emphasizes vanilla's sweet characteristics and adds its own cane-sugar dimension. We especially love that Vain Vanilla leaves its vanilla pods in the bottle, which has two benefits. First, over time the extract will continue to deepen in color and become more complex as the pods release more flavor compounds. Second, when you're done with the vanilla extract, you can still slice open the pods and use the beans themselves in your desserts.

You'll never taste a vanilla extract like this: SAVA's Madagascar Vanilla Extract has a rounded smoothness and woody, earthy complexity that far surpass the medicinal, artificial-tasting extracts you'll find at the supermarket. In fact, the creamy-rich extract tastes on par with high-quality vanilla pastes we've tried—it truly captures the essence of a whole vanilla bean. The company partners with Malagasy farmers in Madagascar's northeastern Sava region, famous for its vanilla production, to source sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.

Woody, earthy and sweetly aromatic, SAVA Trading Co.'s Gourmet or Grade A Madagascar Vanilla Beans are sourced from Madagascar's northeastern Sava region, which is famous for its vanilla production. The high-grade beans are distinguished by a length of at least 6 inches, no physical imperfections and a high moisture content that makes them plump and pliant; they also have the highest vanillin content. SAVA partners with Malagasy farmers to source sustainably grown beans picked at peak maturity. By cutting out middleman costs, the company is able to directly pay farmers above-market prices for their premium vanilla and support local village economies. These premium beans are in vials to show off their glossy, reddish-brown appearance and natural oils, indicators of their freshness.

Hand-harvested from Madagascar's northeastern Sava region, which is famous for its vanilla production, SAVA Trading Co.'s Extract-Grade Madagascar Vanilla Beans are fresher than conventional brands and hand-processed using traditional methods to maximize their vanillin content and preserve their woody-sweet depth of flavor and intoxicating aroma. The company partners with Malagasy farmers to source sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay Madagascar farmers above-market prices for their premium vanilla and support local village economies. These whole beans are great for making homemade extract—simply soak beans in the alcohol of your choice. Or scrape the seeds out to use in desserts and keep the leftover pods in a jar of sugar to infuse it with vanilla flavor.

SAVA combines the woody, earthy complexity of their Madagascar Vanilla Extract with smooth, slightly sweet J. Rieger & Co. Kansas City Whiskey (a blend of straight bourbon, light corn whiskey and straight rye with a dash of 15-year-old sherry) in this limited-edition vanilla extract. About 40 pounds of vanilla beans are placed into a fully infused whiskey barrel filled with grain alcohol and water before being aged for eight weeks to let the flavors bloom. The oaky, bourbon flavor from the barrel gives way to a delicate sweetness that gives this vanilla a unique sense of depth.

Conventional brown sugar is simply white, refined sugar moistened with molasses. On the other hand, raw muscovado sugar has a rich, earthy and almost smoky flavor, as well as a high molasses content. India Tree’s moist-textured variety, processed in Mauritius, can be substituted for dark brown sugar in any recipe (we tested this) or used to add extra flavor to coffee, tea or cocktails (perfect in an Old Fashioned).

Different than a run-of-the-mill vanilla extract or paste, this vanilla bean powder consists of whole vanilla pods that have been cured, dried and finely ground. New Zealand company Heilala sustainably sources its beans from small village farms in Tonga that are reviving artisanal farming methods. We love that the powder is packed with vanilla flavor without the alcoholic harshness that you often find in vanilla extracts—Heilala's product contains only vanilla beans and nothing else. Plus, the bean pod contributes its own aromatic complexity, with an earthy, botanical and noticeably fruity character.

Here at Milk Street we have rediscovered more flavorful pantry items including flours, vinegars, oils, and salts. At the top of our list, however, is sugar. This raw, unrefined sugar from Colombia packs a complex, earthy flavor that’s terrific in everything from tea, coffee and cocktails to oatmeal or grapefruit. The bittersweet flavor also does well in savory applications, like a pot of Mexican beans or tomato-based pasta sauces. It will become your sugar bowl standard.

Only eight islands in Japan produce Okinawan brown sugar, or kokuto, a raw smoky sugar that is made by slow-cooking sugarcane juice in a centuries-old production method protected by the Okinawa Prefecture. It is smoky and intense, with a tobacco-like aroma and a perfect balance of sweet and bitterness. The Japanese sugarcane imparts a slight fruity aftertaste, and its naturally high mineral content is not only healthier for you but also translates into complex warming spice notes. Use Okinawan brown sugar as a smoky alternative to dark brown sugar, or take advantage of its spicy, bitter notes to add depth to savory recipes. Try it in rich meat braises, swapping out some of the molasses in our Sweet Soy-Braised Pork—it pairs wonderfully with the umami of soy sauce. Similarly, try it in recipes with fish sauce, such as our Stir-Fried Beef and Ginger with Garlic and Scallions or Stir-Fried Black Pepper Chicken with Green Beans; in both cases, substitute an equal amount of Okinawan brown sugar for the white sugar the recipe calls for.

Also known as Saigon cinnamon, Royal Cinnamon is a hard-to-find heirloom variety that comes from the mountains of central Vietnam. Our recipe developers agreed it was the sweetest and brightest cinnamon we have ever tasted, with an aroma you can smell from across the room. It's clean-flavored and boldly spicy-sweet, yet with a delicate quality. To fully appreciate its flavor, we recommend trying Royal Cinnamon first in simple applications.

This heirloom Buffalo Ginger from the mountains of northern Vietnam has an intense vibrancy and a spicy-sweet aroma like gingerbread. Compared to store-bought versions, it's much more nuanced in flavor, with earthy and floral notes and a cleaner taste overall.

Maple Pearls are pebble-sized nuggets of crystallized maple syrup with a unique slow-melting, crunchy texture and robust sweetness that's richer in flavor than store-bought maple sugar. You can crush them up to make maple sugar, or used whole in baked goods, they behave much like chocolate chips: The outsides melt and caramelize slightly but don't completely disintegrate, contributing bursts of rich maple sweetness as you eat. Crown Maple uses state-of-the-art technology to extract richly flavored, organic maple syrup from Hudson Valley's Madava Farms, the largest maple syrup production site in North America. The family company is a trusted brand among chefs for its rich flavor and craft quality.

Fold Maple Pearls into Buttermilk Biscuits or scones for a maple-flavored twist on the classics, or add to cookie recipes such as our rich Rye Chocolate Chip Cookies; they're also easy to crush or grind into granulated maple sugar for any recipe. At breakfast, we like to sprinkle Maple Pearls over oatmeal in place of maple syrup for added texture, especially with buttery and nutty flavors—try them with Browned Butter Apple Oatmeal. Or add to crunchy salads for a sweet accent; the maple flavor complements the crunchy candied pecans perfectly in our Apple and Fennel Salad with Candied Pecans.

• Net Weight: 4.5 ounces
• Ingredients: Pure organic maple sugar
• Certifications: Organic
• Place of Origin: Dutchess County, New York

Organic jaggery is a raw, unprocessed Indian sugar produced from unfiltered sugarcane juice. We love this one from Pure Indian Foods for its deep, earthy flavor—reminiscent of maple and caramel—and its moist, almost creamy, yet crumbly texture. The family-owned company traces its roots to 1889 in northern India and sources pantry staples have a complexity and authenticity that just can’t be imitated. Use jaggery as an all-purpose sweetener; it pairs well with warm spices like cinnamon, allspice and cardamom or with anything coconut or citrus.

Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.

Il Colle del Gusto's hazelnut spreads are lighter, glossier and more aromatic versions of Nutella. With a high hazelnut content of up to 42%, they are made using local, high-quality roasted nuts from Italy, which have a toasty, buttery flavor, light sweetness and earthy depth.

Many supermarket tahinis are over-roasted, which gives them an unpleasant, bitter flavor. They are also too thick and hard to stir into a creamy blend. Soom's tahini has a full, nutty flavor as well as a pourable and well-balanced texture, made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio.

You can think of this chocolate tahini spread as the bittersweet, dark-chocolate sister of Nutella. Similar to how adding espresso powder to brownies brings out the chocolate flavor, the nutty and pleasantly bitter notes of toasted sesame are a wonderful counterpoint to the chocolate in this spreadable halva. Soom's tahini is made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio and result in a creamy, pourable texture.

Soom imports our favorite tahini, and this silky-sweet date syrup has quickly become a kitchen staple sweetener. Also known as date honey, Soom’s Silan is a thick, glossy syrup prepared from steamed and pureed dates. It’s earthy and rich, with a rounded flavor and dried-fruit finish. Use it anywhere you might drizzle maple syrup or honey; it makes a terrific alternative to maple syrup on pancakes and waffles, or drizzled over oatmeal and yogurt. Silan even works for savory recipes. Pair it with toasted nuts or nut oils in vinaigrettes; you can also drizzle it over roasted meat or toss it with roasted vegetables, especially naturally sweet carrots, sweet potatoes or butternut squash garnished with toasted almonds and chili flakes.