passport not requiredGlobal Staples
Twenty-eight ingredients from kitchens around the world, sorted into six little aisles.
Roots & Aromatics
Galangal
Khaa · khaaJeera · jee-raaGalangal is often called Thai ginger, but once you taste it, you'll realise it's very much its own thing. It has a sharper, brighter flavour and is the backbone of many Thai curries and soups.
Flavour. Citrusy, peppery, and slightly piney with a clean warmth that lingers.
Health Fact
Galangal is naturally low in calories and has long been used in traditional cooking for its digestive and anti-inflammatory properties.
Lemongrass
Gandhatrina · gun-dha-trinCrush a stalk of lemongrass and your kitchen smells instantly fresher. It's one of those ingredients that quietly transforms broths, curries, teas, and marinades.
Flavour. Bright and lemony with gentle floral notes and a hint of ginger.
Health Fact
Lemongrass has been brewed into teas for generations to soothe the stomach and is naturally rich in antioxidant compounds.
Kaffir Lime Leaves
Makrut Lime Leaves · maa-krootThe leaves are the real treasure here. Tear one into a simmering curry or soup and you'll understand why cooks guard them so fiercely.
Flavour. Intensely citrusy with floral, peppery notes that no regular lime can quite replace.
Health Fact
Rich in natural antioxidants and vitamin C, the leaves have traditionally been used to support digestion and overall wellness.
Horseradish
hors-rad-ishFresh horseradish looks innocent enough until you grate it. That's when its unmistakable kick comes alive, clearing your sinuses almost instantly.
Flavour. Sharp, fiery, and nose-tingling rather than tongue-burning.
Fun Fact
The same compounds responsible for its punch have antibacterial properties and have long been valued for supporting respiratory health.
Wasabi Root
waa-saa-beeReal wasabi is surprisingly delicate and very different from the bright green paste most of us know from sushi restaurants.
Flavour. A quick, clean heat that rushes through the nose before disappearing almost as quickly as it arrived.
Health Fact
Wasabi contains natural compounds that help fight harmful bacteria, which is one reason it has traditionally been served alongside raw fish.
Citrus & Fruits
Yuzu
yoo-zooSomewhere between a lemon, a mandarin, and a grapefruit sits yuzu. Just a little zest or juice can completely brighten a dish.
Flavour. Tart and fragrant with floral citrus notes and a gentle sweetness.
Health Fact
Yuzu contains significantly more vitamin C than a regular lemon and is packed with antioxidant-rich plant compounds.
Bergamot
ber-guh-motIf you've ever wondered what gives Earl Grey tea its unmistakable aroma, this is it. The fruit itself is rarely eaten fresh.
Flavour. Bitter, floral, and intensely citrusy with a subtle spicy edge.
Health Fact
Bergamot has been linked with heart health and contains plant compounds that help reduce oxidative stress.
Pomelo
Chakotra · cha-ko-traaThe pomelo is the gentle giant of the citrus family. Peel away its thick skin and you'll find sweet, juicy segments with barely any bitterness.
Flavour. Mild, refreshing, and sweeter than grapefruit.
Health Fact
It's naturally rich in vitamin C and fibre, making it a lovely fruit for both immunity and digestion.
Leafy Greens
Wild Garlic
Ramsons · ram-sunsWild garlic arrives with spring and fills forests with its unmistakable aroma. The leaves are as useful in the kitchen as the bulbs we know so well.
Flavour. Fresh and gently garlicky without the sharpness of regular garlic.
Health Fact
Traditionally associated with supporting circulation and digestion, it's also thought to help maintain healthy cholesterol levels.
Swiss Chard
swiss chaardSwiss chard is one of those vegetables that brightens a market stall before it brightens your plate, thanks to its colourful stems and glossy leaves.
Flavour. The leaves are earthy and mild, while the stalks have a gentle sweetness and pleasant crunch.
Health Fact
It's exceptionally rich in vitamin K, making it an excellent ingredient for supporting healthy bones.
Kale
kaylKale has earned its place in salads and smoothies, but I quite like it lightly sautéed or roasted until the edges crisp up.
Flavour. Peppery and earthy when raw, becoming sweeter and nuttier once cooked.
Health Fact
Packed with vitamins K, A, and C, Kale is also rich in antioxidants that support heart health.
Watercress
waa-ter-kressWatercress is one of those greens that doesn't sit quietly in the background. A handful instantly livens up salads, sandwiches, and soups.
Flavour. Fresh, peppery, and just a little mustardy.
Health Fact
It's one of the most nutrient-dense leafy greens around, loaded with vitamins K, C, and A.
Bok Choy
Pak Choi · bok-cho-aeBok choy cooks beautifully in minutes. The crisp stems and tender leaves make it equally happy in soups, stir-fries, or simply wilted with garlic.
Flavour. Mild, slightly sweet, with a gentle peppery finish.
Health Fact
Naturally low in calories, it's also an excellent source of calcium and vitamin K.
Mushrooms
Shiitake Mushrooms
Shiitake · shee-taa-kayShiitakes bring incredible depth to a dish. Even a small handful can make a broth or stir-fry taste as though it's been simmering for hours.
Flavour. Rich, earthy, and deeply savoury with a wonderfully meaty bite.
Health Fact
Shiitakes contain natural compounds like lentinan, which have been studied for their role in supporting the immune system.
Enoki Mushrooms
Enoki · eh-no-keeLong, delicate, and almost noodle-like, enoki mushrooms cook in seconds and add lovely texture to soups and hot pots.
Flavour. Mild and lightly savoury with a gentle crunch.
Health Fact
They're low in calories but naturally rich in fibre and antioxidant compounds.
Oyster Mushrooms
oys-ter mush-roomOyster mushrooms are wonderfully adaptable. They soak up flavours beautifully and can be roasted, grilled, or quickly tossed into a pan.
Flavour. Mild, earthy, and delicately savoury with a soft, velvety texture.
Health Fact
They contain beta-glucans, natural fibres that have been linked to healthy cholesterol levels.
Porcini Mushrooms
Porcini · por-chee-neePorcini have an almost luxurious depth of flavour. Even dried, they can transform risottos, sauces, and soups with very little effort.
Flavour. Deeply earthy, nutty, and packed with natural umami.
Health Fact
Along with fibre and minerals, porcini provide antioxidants that support immune and gut health.
Pastes, Blends & Briny Things
Tahini
tah-hee-neeTahini is simply toasted sesame seeds ground into a smooth paste. It’s the reason hummus tastes like hummus, but it’s just as lovely whisked into dressings or drizzled over roasted vegetables.
Flavour. Rich, nutty, creamy, with a gentle bitterness that balances beautifully with lemon and garlic.
Health Fact
Made entirely from sesame seeds, tahini is packed with healthy fats and has very little impact on blood sugar levels.
Miso
mee-soMiso is one of those ingredients that quietly adds incredible depth to a dish. A spoonful stirred into soup, marinades or glazes brings a savoury richness that’s hard to describe until you taste it.
Flavour. Deeply savoury with a gentle sweetness and plenty of umami.
Health Fact
Traditionally fermented for weeks or even months, miso contains beneficial probiotics that support a healthy gut.
Gochujang
go-chew-jangGochujang is Korea’s answer to a pantry staple. It’s made by fermenting chillies, soybeans and glutinous rice, creating a paste that’s as useful in marinades as it is in stir-fries.
Flavour. Sweet, spicy and savoury all at once, with a slow-building warmth.
Health Fact
Its long fermentation process creates gut-friendly probiotics, while the chillies contribute compounds that may help support metabolism.
Harissa
ha-ri-saHarissa is a North African chilli paste that can wake up almost anything on your plate. Stir it into soups, yoghurt, roasted vegetables or marinades when you want a little more personality.
Flavour. Smoky, garlicky and spicy, with warm notes of cumin and coriander.
Health Fact
The chillies in harissa contain capsaicin, a natural compound known for its anti-inflammatory properties.
Sumac
soo-makIf a dish feels like it needs a squeeze of lemon but you don’t have one, sumac often does the trick. Just a sprinkle can brighten salads, grilled meats and hummus.
Flavour. Tangy and citrusy with a subtle fruity note.
Health Fact
Sumac is naturally rich in antioxidants and has long been valued for its anti-inflammatory properties.
Za’atar
zah-tarZa’atar isn’t a single spice but a blend, usually bringing together thyme, sesame seeds and sumac. Mixed with olive oil, it makes one of the simplest and most satisfying toppings for bread.
Flavour. Earthy, herby, nutty and lightly tangy.
Health Fact
The herbs and spices in za’atar are packed with natural compounds that support digestion and help combat inflammation.
Capers
kay-persThese tiny green buds may be small, but they have an outsized personality. A handful can completely change a pasta, salad or fish dish.
Flavour. Salty, briny and pleasantly tangy with a little peppery bite.
Health Fact
Capers are surprisingly rich in antioxidants while being naturally very low in calories.
Anchovies
an-cho-veezDon’t let their reputation fool you. Anchovies often melt into a sauce and disappear completely, leaving behind nothing but wonderful depth and savouriness.
Flavour. Intensely salty and deeply umami rather than overtly fishy when cooked.
Health Fact
Naturally low in calories, it's also an excellent source of calcium and vitamin K.
Cheeses
Burrata
boo-rah-tahThe first cut into a burrata is always the best part. Its soft mozzarella shell gives way to a creamy centre that spills gently onto the plate.
Flavour. Fresh, milky and buttery with a delicate sweetness.
Health Fact
Made entirely from sesame seeds, tahini is packed with healthy fats and has very little impact on blood sugar levels.
Riccota
ree-cot-taRicotta is light, fresh and wonderfully versatile. It feels equally at home folded into pasta, spread over toast or tucked into desserts.
Flavour. Mild, creamy and ever so slightly sweet.
Health Fact
Rich in whey protein and calcium, ricotta supports both muscle maintenance and bone health.
Mascarpone
mas-car-poh-nayThink of mascarpone as cream that decided to become even more indulgent. It’s the ingredient behind tiramisu, but it also adds lovely richness to savoury dishes.
Flavour. Buttery, smooth and gently tangy.
Health Fact
Mascarpone is naturally low in carbohydrates but quite rich, so a little goes a long way.