Black Garlic Powder
Soft and mildly sweet with savory, rich undertones, black garlic is an umami-packed ingredient that sets itself apart from normal, sharp and pungent garlic. Still not found in most grocery stores, black garlic has grown in popularity in recent years as a simple way to add a complex, earthy-sweet boost to dishes. Using California-grown fresh garlic, The Black Garlic Company, based in Texas, ages their cloves for 60 days to achieve a nearly caramelized depth. The allium is then gently dried to preserve its funky flavor before being made into a powder for an easier and more approachable way to incorporate it while cooking. Rather than tackling a few sticky whole cloves, which can be hard to peel and chop, we love being able to grab it from the spice cabinet instead. Add into sauces, aiolis, eggs, noodles, rice, marinades, meats and more for umami-bomb flavor. A little goes a long way.
Bona Furtuna Erbe di Sicilia
Bona Furtuna’s Erbe di Sicilia is a fragrant combination of rosemary, thyme, oregano and mint—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm. The aromatic notes of rosemary and thyme pair gently with earthy oregano and sweet mint, flexible flavors that complement chicken, white fish, pork and vegetables, just as well as soups, stews, flatbreads and dips like whipped feta. Though just a few basic ingredients, the freshness of each herb really sets this blend apart from others like it.
Bona Furtuna Pinzimonio Herb Blend
Pinzimonio is a common Italian staple that blends a pinch of spices into olive oil for dipping bread or crudités. With Bona Furtuna’s masterful spice blend, all you have to do is add the oil. A mix of herbs, spices, garlic, mint and chilies—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm—it’s a bright and bold combination for seasoning olive oil or sprinkling over grilled vegetables or meat. The secret of the blend, Bona Furtuna says, lies in the mint grown on the property, which lightens the garlic, black pepper and chili in the mixture with balance and fresh sweetness.
Pure Indian Foods Organic Tellicherry Black Pepper
Considered one of the highest-quality varietals of black pepper in the world, tellicherry peppercorns must come from Tellicherry, a coastal city in Kerala, India. Whereas supermarket peppercorns have a mostly sharp, one-note spice, Tellicherry peppercorns taste warm and nutty with an intense zing, citrusy aroma and notes of tea and sandalwood. The growing and supply of these rare peppercorns is so carefully controlled that they’re hard to find at a price that won’t break the bank—we were thrilled to find that Pure Indian Foods offers one. Hand-selected from late-harvest pepper berries, only 10 percent of these floral peppercorns make the cut to qualify as Tellicherry Garbled Special Extra Bold variety. They’re used in some of the best professional kitchens around the world, appreciated for their complexity and moderate heat.
Hakata Salt Moshio Saredoshio (Japanese Seaweed Salt)
Made from seawater and seaweed straight from the Seto Inland Sea, Hakata Salt’s Moshio “Saredoshio,” or Japanese seaweed salt, brings a distinct complexity that enhances the flavor of typical sea salt. It’s made using a traditional method, in which Hondawara variety seaweed is soaked in seawater, naturally thickened in salt fields under the sun, then boiled down into a fine, easily dissolvable salt. The minimal yet time-intensive process helps preserve each complex mineral, adding even more impact to the flavor of what is dried and harvested off of the seaweed. The salt imparts a combination of delicate bitterness and a punch of briny umami that clings to food nicely; use it to finish grilled fish, karaage (Japanese fried chicken), tofu and carpaccio, or add it to soup, pickles and sushi. Mix into dressings and marinades to boost savoriness, or sprinkle it over ice cream, cookies or muffins if you’re feeling extra adventurous.
Sonoko Sakai Quick Curry Brick Kit
Japanese cooking expert Sonoko Sakai grew up on a curry that started from a store-bought block of roux: a combination of spices, seasonings, fat and flour for thickening. She set out to make a better one that still delivers the flavor of Japanese curry, without the palm oil and additives found in mass-produced options. Her efforts resulted in this time-saving, do-it-yourself kit, which comes with her pre-blended curry powder featuring 16 toasted ground spices, sweet rice flour and loaf tins to mix everything in. Simply add high-quality coconut oil or butter and allow the bricks to set, ready to be popped out as a dinner starter. The curry brick has a mild, warmly spiced flavor, with kombu and dried shiitake mushrooms for umami and depth. Store in your fridge for a dinner that comes together in minutes but tastes like it’s been simmering for hours.