We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.

Aromatic, complex dashi is the base of many Japanese soups like miso soup. And this well-seasoned salt allows you to add its savory flavor to anything. Salt from Japan’s Amakusa Sea meets umami-packed bonito flakes (the smoked and dried mackerel that gives dashi its distinctive taste), roasted flying fish and dried herring. The ingredients read more like a fish monger’s stock list than a pantry label. Delicate flecks of kombu (seaweed) add a delicate ocean-y brine. A small pinch of the stuff transforms even the simplest of meals with savory, smoky roasted flavor. It can elevate a simple broth and more instantly!

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.

Kayanoya uses meaty shiitake and earthy, woodsy maitake mushrooms to make this savory and aromatic broth. We can't get enough of its delicate flavor profile—the subtle extra additions of savory fermented seasonings and yeast result in a much cleaner and clearer mushroom flavor than store-bought mushroom stocks. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.

We find that store-bought vegetable broth often leans too sweet and tastes strongly of the carrots used to make it. Kayanoya Vegetable Stock Powder is far more balanced, with a subtle sweetness and a complex, lightly caramelized onion flavor; the result is similar to a French onion soup base. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.

A natural flavor booster, Tucupi Preto is Brazil’s answer to soy sauce or Worcestershire—but without any added salt and completely vegetarian. Made from boiling down juice of the manioc, also known as cassava, this dark, rich sauce has a unique umami flavor, with subtle sweetness, acidity and smoke. This highly concentrated version of the sauce resembles beef base in look, smell and texture, though the flavor is closer to vegetable base without the salt. We add a small amount to soups, sauces and vegetables to boost flavor. Think of it as a gluten-free alternative to soy sauce that is less pungent than other alternatives, like coconut aminos.

A natural flavor booster, Tucupi Preto is Brazil’s answer to soy sauce or Worcestershire—but without any added salt and completely vegetarian. Made from boiling down juice of the manioc, also known as cassava, this dark, rich sauce has a unique umami flavor, with subtle sweetness, acidity and smoke. It will add flavor and body to soups and stews, but will also make your beef taste beefier and give bean dishes a meatier flavor. We like to think of it as a gluten-free alternative to soy sauce, and it’s less pungent than other alternatives, like coconut aminos.

Though it’s a riff on Japanese shogayaki, a dish of thinly sliced fried pork in a miso ginger sauce, this funky and bright paste can be used for so much more. Unlike a traditional plain miso, this one offers a sharp brightness from the ginger and also from shallot, adding more complexity to the salty, umami-packed flavor profile of miso. A touch of coconut sugar rounds things out and produces a malty sweetness. With a dollop of this paste, you’ll need very little else to flavor a dish.

Characterized by the bold flavor of green chilis and fresh herbs, Mekhala green curry paste is spicy but not overwhelming, with a complex cumin/coriander earthiness and a verdant, floral aroma. We also like the clarity and citrus juiciness from lemongrass, Kaffir lime and galangal. This green curry paste is ideal for pairing with coconut milk. Try it for lighter foods like chicken or white fish, or make a dressing for vegetables: Blend a spoonful of the paste with thick coconut milk and lime juice, then toss with blanched green beans, spinach or roasted eggplant.

Mekhala red curry paste has bright chili heat punctuated by galangal, lemongrass, cilantro roots, ginger, shallots and white peppercorns. It is great blended with coconut milk and used as a simmer sauce for all manners of meats; the sweetness of hearty root vegetables like butternut squash or sweet potato also pairs well with this paste. We also like to use it “neat” as a quick and easy flavor enhancement. Try it as a rub for roasting meat or on salmon. Started in Singapore by a pair of entrepreneurial women disappointed in commercial curry pastes made from dubious ingredients, Mekhala curries are organic and vegan. We love that this red curry paste packs bold flavor even without the traditional underpinning of fish sauce or shrimp paste.

With subtle Indian flavor influences, Mekhala yellow curry paste is mild, a little smoky and strongly flavored with turmeric. It’s quite good when blended with coconut milk and simmered with sautéed beef or lamb, though it works equally well with chickpeas or even meaty red lentils. Started in Singapore by a pair of entrepreneurial women disappointed in commercial curry pastes made from dubious ingredients, Mekhala products are organic and completely vegan. Even without the traditional underpinning of fish sauce or shrimp paste, this curry paste is bright and bold, living up to the classic flavor profile we love in Thai curries.

This mouth-numbing dark red spice paste features earthy ground chilies and warming spices like ginger, cumin, clove, cinnamon and anise. Sichuan peppercorns provide that mouth-tingling “mala” quality, while savory miso and soy sauce ground the paste with an umami base. This is different from the other pastes we’ve tried, since it leaves the Sichuan peppercorns whole rather than crushed, so the heat is not only much more manageable but also lets the chilies shine.

Most low-sodium soy sauces lack flavor or complexity, but this premium product from Marukin packs a ton of rich umami flavor with half the salt. Established in 1907, Marukin is one of only 1% of Japanese soy sauce producers that maintain traditional production methods from the past century. Their low-sodium sauce is made from the same ingredients as regular soy sauce and is fermented in cedar barrels over a hundred years old; the natural bacteria and yeast that live on the barrels and in the air slowly ferment the soybeans into this naturally sweet, malty and complex sauce. It's the perfect substitute for regular soy sauce for anyone who is looking to reduce their sodium intake without sacrificing flavor. Add this reduced sodium soy sauce to any number of dishes, marinades and sauces.

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.

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.