Made only with wild-caught cod and haddock, organic onion and organic parsley root, this powdered fish stock is based on a recipe from Georges-Auguste Escoffier, the “king of chefs” whose name is synonymous with classic French cuisine. It's fresh-tasting, full of rich seafood flavor and easier to use than other packaged options: 1 tablespoon is equivalent to 1 cup of stock, no large batches or ratio guesswork required. Good fish stock is just as essential for classic paella or bouillabaisse as it is for New England chowder and cioppino, San Francisco's seafood stew. Use Seabags instead of clam juice for our Brazilian Fish Stew (Moqueca), or swap it out for the chicken broth in our Toasted Noodles with Shrimp (Rossejat de Fideus), a Spanish dish similar to paella.

• Net Weight: 1.48 ounces
• Ingredients: Fish (cod and/or haddock), organic onion, organic parsley root
• Use: Makes 6 cups
• Allergens: No shellfish

Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.

• Net Weight: 6.5 ounces
• Ingredients: Tomatoes, Mediterranean sea salt
• Place of Origin: Italy

• Net Weight: 3.53 oz
• Ingredients: Shallots, Garlic, Lime Juice, Galangal, Himalayan Pink Salt, Dried Red Chilli, Turmeric, Coriander Powder, Fennel Powder, Cumin Powder, Cinnamon Powder, and Clove Powder
• Allergens: No gluten, added sugar, nuts, shrimp or fish

• Net Weight: 3.53 ounces
• Ingredients: Green Chilli, Shallots, Garlic, Lime Juice, Galangal, Lemongrass, Himalayan Pink Salt, Gluten Free Soy Sauce (brown rice, soybeans, salt, water), Coriander Powder, Cumin Powder, Coriander Root, Kaffir Lime Leaves, and Black Pepper Powder
• Allergens: no gluten, added sugar, nuts, shrimp or fish

• Net Weight: 3.53 oz
• Ingredients: Shallots, Garlic, Lime Juice, Dried Red Chilli, Galangal, Lemongrass, Gluten Free Soy Sauce (brown rice, soybeans, water, and salt), Coriander Powder, Cumin Powder, Coriander Root, Kaffir Lime Leaves, and Black Pepper Powder 
• Allergens: No gluten, added sugar, nuts, shrimp or fish

Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned. Namikura has been making small-batch miso for five generations using traditional methods and is one of our favorites for bold, balanced flavor.

Make a Miso Broth with Namikura's product and experiment with building a soup out of your favorite meats and vegetables—one of the best things about miso is its adaptability to all kinds of ingredients. We like to layer its savory flavors with rich, meaty mushrooms in our Miso-Shiitake Soup with Napa Cabbage. Or blend Kyoto Shiro White Miso with soy sauce to make a sweet and savory glaze in recipes such as our Miso-Glazed Broiled Salmon or Miso-Glazed Chicken with Mushrooms, both of which are quick and easy thanks to miso's complexity and do-it-all flavor. For even quicker recipes, try this miso as part of a dressing in our Miso-Ginger Chicken Salad or as the key flavoring for our Soba with Miso Butter and Asparagus.

• Net Weight: 2.2 pounds
• Ingredients: Water, organic soybean, organic rice, salt
• Certifications: Kosher, organic
• Storage: Seal tightly; refrigerate after opening.
• Place of Origin: Japan
• Note: Color changes with temperature changes and fermentation process

Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes. We love Japanese family producer Namikura Miso Co., which has been making its products for five generations and still follows traditional methods for complex, deep flavor.

Make a Miso Broth with Namikura's product and experiment with building a soup out of your favorite meats and vegetables—one of the best things about miso is its adaptability to all kinds of ingredients. Try blending with white miso for a hearty take on miso soup or adding a spoonful to any beef-based soup or stew to boost the flavor. We also like to pair Namikura Red Miso with meats or mushrooms in hearty dishes like our Pan-Seared Miso-Marinated Skirt Steak. You can also use it to boost umami in the sauce of our Porcini-Crusted Beef Tenderloin with Mushroom Sauce or add depth in the sweet and savory glaze of our Cauliflower Dengaku. Or try it for our Tagliatelle with Portobellos and Chive Ricotta, where red miso provides an earthy foundation that is balanced with fresh tarragon.

• Net Weight: 2.2 pounds
• Ingredients: Water, organic soybean, organic rice, and salt
• Certifications: Kosher and Organic
• Storage instructions: seal tightly, refrigerate after opening
• Place of Origin: Japan
• Note: Color changes with temperature changes and fermentation process

Villa Jerada’s Harissa No. 1 is our favorite version of this red pepper paste—native to North Africa—for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Moroccan-born Mehdi Boujrada, founder of Villa Jerada, based this product on his mother’s recipe; in addition to a spicy kick, the harissa balances smoky cumin and fresh mint for a complex sauce. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.

Use Villa Jerada’s Harissa No. 1 in sauces for a spicy accent or enjoy its complexity as a standalone sauce; in our opinion, there is very little it won’t improve. Add a spoonful to your marinara sauce, or squirt a bit into your hamburger or meatball mix for instant depth. Slather harissa on the inside of a grilled cheese made with a mild Monterey Jack or pepper jack—add a little crumbled feta if you have it. One of our favorite ways to use harissa is in our take on a North African classic, Harissa Shakshuka with Grape Tomatoes —the poached eggs are a great counterpoint to harissa’s chili heat. Mix three parts butter with one part harissa for a delicious compound butter to accompany our Yogurt Flatbreads with Flavored Butter or to put on resting steaks, chops or roast chicken, where it can mix with the meat’s juices for an instant sauce. For easy dips with just the right level of spice, try our Greek Yogurt-Harissa Dip or Spicy Harissa Dipping Sauce. You can also mix with mayonnaise for sandwiches (perfect with turkey) or egg or tuna salads. Or add a squirt to deviled egg filling or dollop on top for a contrast to the creamy filling. Top with chopped cilantro or diced pickled jalapeños.

• Net weight: 6 oz.
• Ingredients: Dried chili peppers, water, olive oil, cumin, coriander, garlic powder, preserved lemons, mint, caraway seed, tomato paste, vinegar, salt.
• Place of origin: Morocco

It may not look like much, but umami-rich konbu seaweed is a fundamental flavoring agent in Japanese cooking. It adds depth to elemental broths, like dashi (konbu and bonito flakes), which is essential to all manner of Japanese sauces, soups and stews. Add a 3- to 4-inch strip to your next soup or stew for added depth and savoriness (make sure to remove before serving). We like to use it in our Pork and Vegetable Miso Soup (Ton-Jiru).

• Net Weight: 65 grams
• Ingredients: Kelp
• Place of Origin: Japan