Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. We love that these dry-cured sausages are coarsely ground for a meatier texture and to emphasize their marbled appearance. Thinly sliced, they taste tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. This set of 3 includes warm, peppery Mild Chorizo made with sweet paprika and balanced by garlic and oregano; smoky Spicy Chorizo with hot paprika, cumin and a nutty boost from nutmeg; and Salchichón, a Spanish equivalent of salami that is minimally spiced to highlight its robust meaty flavor. As an added bonus, Fermín only uses pure salt to cure its chorizo, for a cleaner flavor than other brands made with nitrates.

Kayanoya's Dashi Stock Powder is the best version of this essential Japanese ingredient. In addition to the traditional bonito flakes, the powdered soup stock gets layers of savory complexity from sardines, herring and roasted flying fish for a meaty-rich flavor and delicate aroma like smoked fish. And unlike many store-bought versions, it's not overly “fishy” or salty.

In addition to miso soup and other Japanese applications, use it to make seafood paella, soups and stews for a smokier, more refined flavor than fish stock. Kayanoya’s stock packets are designed much like tea bags and can be used in two ways: For a clear broth, place the stock packet intact in a pot of water; for a stronger, cloudy broth, tear the packet open and add the powder directly to the water. Either way, in just a few minutes the easy-to-use packets yield complex stock that tastes homemade.

Literally translated as “top of the shop,” this Ras El Hanout is a warm, complex, savory North African spice blend that can be a go-to rub for chicken, grilling, or simply mixed with Greek yogurt or softened butter. Every pantry should have a jar. Key ingredients in this blend include saffron, rose petals, grains of paradise, fennel seeds, monk pepper, galangal, orris root, white peppercorns, anise star, lavender, ginger, cinnamon, nutmeg, mace, cardamom and allspice.

This sampler pack of thin-sliced Ibérico meats includes classic Jamón Ibérico ham as well as Lomo Ibérico, dry-cured pork loin. Similar to prosciutto but with a drier texture—which actually makes it less stringy and tough—Jamón Ibérico's high fat content yields a sweet, decadent and intensely aromatic flavor. And slightly leaner Lomo Ibérico is nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the pork's savory flavor, which is best served at room temperature to fully savor its complexity. Adhering to tradition, these artisanal meats are dry-cured in mountain air with only salt as a preservative during the curing process; a ham master decides by smell, sight and touch when the pork is perfectly done.

Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.

Rose water is the aromatic, subtly perfumed essence that defines the flavor of many of the baked goods of the Middle East; it has the remarkable capacity to cut through saccharine sweetness. We like that Mymouné's product tastes clearly like rose and has a natural, not chemical, flavor, so it isn't perfumey like supermarket versions.

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.

This oil yields clean, bold chili flavor that’s much more punchy and complex than typical store brands, which are often too muted in taste or mask the chili with flavored oil and aromatics. To maintain the integrity of the chili, Banhoek uses premium canola oil, which is flavorless unlike the olive oil often used by other brands, as well as heat induction technology and a 16-step filtration system that lets the sun-dried Thai chilies deeply infuse the oil. Upon opening the bottle, a toasty aroma emerges with an earthy-sweetness reminiscent of high-quality paprika. Once a drop of the rosy-hued oil hits your palate, a clean spice that’s not overwhelming blooms on the tongue—potent and bright. And that bold flavor will keep even weeks after you open the bottle, since Banhoek filters out any bits of chili that could alter the oil’s taste as it ages, making for a consistent, quality pantry staple able to elevate any dish with a dash of fragrant spice.

This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus. The thin yet sturdy construction heats up quickly—over any burner or grill--and holds its heat well. The textured surface prevents foodstuffs from sticking. With its hardwood base, the griddle can easily be brought to the table and used as much as a hot plate as a cooking pan. We’ll heat it and fill it with appetizers like warm, spiced nuts or baked feta drizzled with fruity olive oil, herbs and pepper flakes. The ingenious handle removes easily for serving and storage.

This small-batch Mild Jamaican Jerk Paste is almost indescribably complex, with a fruity, earthy and smoky flavor that's great for marinating or basting any kind of meat. Sweet-tart tamarind, soy sauce and a blend of spices provide an aromatic foundation. The sauce also includes two types of mustard and fruity-floral habanero peppers for heat, complemented by smoky cumin and paprika. Kitchens of Africa layers on fresh ingredients like cilantro, ginger and garlic for a well-rounded marinade. You can use Jamaican Jerk Paste on any meat, but we especially like it for chicken and kebabs. Add honey or agave for a sweeter glaze, or try it with soy sauce or fish sauce for deeper, meatier umami notes. Or simmer with tomato puree for a tangy-savory sauce to serve over beans.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 7.5 ounces
• Ingredients: African spices, dates, tamarind, dijon mustard (water, mustard seed, distilled vinegar, salt, citric acid), apple cider vinegar, sunflower oil, ginger, garlic, salt, mushroom powder (mushroom, salt, mushroom extract), cane sugar, habanero peppers, xanthan gum
• Place of Origin: United States

Inspired by Korean stoneware dolsot bowls, traditionally used for bibimbap, these warmly colored, matte-grey porcelain bowls are just the right size for a bowl of rice, miso soup or even late-night ice cream. The snugly fitting bamboo cover keeps food warm and prevents spills during transport, as well as providing elegant visual contrast. We especially love how the lid’s simple handle serves double duty a chopstick rest when placed on the table (it’s considered rude in Chinese culture to stick chopsticks upright into your bowl). The Kkini bowls and chopstick set are produced by JIA, an importer of fine Chinese ceramics and tableware. The company, whose name means “home”, works with international designers to put a modern spin on classic Chinese designs. Try this set for your next dinner for two, with dishes like our Taiwanese Five-Spice Pork with Rice or Chicken Teriyaki Donburi.

Named for its place of origin, La Chamba clay cookware from Colombia is crafted completely by hand using centuries-old methods. Made from local river clay, the stunning matte-black surface of this salsa dish looks similar to cast iron but is much more lightweight and easier to handle. It also adds a beautiful authentic accent to your table. The handcrafted lid is perfect for keeping your condiments covered until the moment you need them, especially when cooking outdoors—we love the look of La Chamba as part of an outdoor barbecue spread. Use it to serve our Colombian Avocado Salsa (Áji de Aguacate) or our Green Chili and Tomatillo Hot Sauce. Making La Chamba cookware is quite literally a community effort, and every piece passes through the hands of various skilled artisans in one village in Colombia. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock.