Chipotle chilies are dried, smoked jalapenos that have a smoky sweet flavour. I’ve only seen them sold in cans with adobo sauce (a tangy red sauce), but apparently, they can also be found dried or pickled.
Explore International Flavours!
Trying new recipes often means cooking with an unfamiliar ingredient or two. I’m slowly building this section to help you learn more about ingredients that you might not be familiar with. If there’s something you’d like to see here, let me know!
Miso paste is made from fermented cooked soybeans. It has a consistency similar to peanut butter, and a strong, salty flavour (although low-salt varieties do exist). This Japanese staples ingredient is available in a variety of colours and flavours, ranging from light-coloured and mild, to dark-coloured and pungent.
Pomelo is a giant citrus fruit that looks similar to grapefruit, but with a milder flavour. The flesh of a pomelo can range from light yellow to bright pink, and the pulp can vary from juicy (although less juicy than other citrus fruits) to slightly dry.
Saffron is the reddish-orange dried stigmas of the purple crocus flower. The dried stigmas have a deep woody smell on their own, but they add a sweet earthy scent and flavour when added to food.
Sorrel is the common name given to the sepals of a hibiscus plant called Roselle, (or Hibiscus sabdariffa). Sorrel has a tangy and acidic flavour that is similar to lemon, and is often steeped to make drinks or flavour other recipes.
Star Anise is a star-shaped seed pod from an evergreen tree, which is Native to China. It has a sweet anise flavour, which is often used in Asian soups like Pho. It is also a popular mulling spice.
Taro root is a starchy vegetable that is native to tropical areas, and is often used in Caribbean, Polynesian and African cuisine. When cooked, it takes on a potato-like texture, with a slightly nutty and earthy flavour.
Umeboshi are pickled plums, which are used as a condiment in Japanese cuisine. These pickled plums have a tart flavour and are extremely salty!