Ponzu sauce is a common ingredient in Japanese cuisine. It has a tart-tangy flavor, a watery consistency, and a citrus aroma. It is typically made with bonito flakes, citrus juice, mirin, salt, soy sauce or tamari, and sugar, but its ingredient list can differ between manufacturers. Ponzu sauce is typically used as a dipping sauce …
Malt vinegar, made from malted barley, has a mild and sweet taste. It is typically used as a condiment to accompany fish and chips, although it can also be used to add some flavorful richness to a variety of other meals. Malt vinegar is a staple in cooking, but if you don’t have it on …
Dijon mustard has a tangy, sharp flavor with a lot of heat. It’s spicier than yellow mustard and a bit more complex. This is because Dijon mustard is made using verjuice instead of common vinegar. The low acidity of verjuice provides a more reactive base for mustard and gives it a more robust profile. Out …
Generally speaking, capers are the berries of a Mediterranean shrub called Capparis spinosa. They’re usually preserved in water and salt brine or in a mixture of brine and vinegar. Due to their intense flavor, people use capers to enhance the taste of their favorite recipes. That’s why you will see capers used for eggs, salads, …
Finding a substitute for Worcestershire sauce can seem like an arduous chore. It has a very distinctive flavor that can add a boost of flavor to recipes like casseroles, meat stews, soups, sauces, and marinades. The ingredients of Worcestershire sauce include vinegar, molasses, sugar, salt, anchovies, shallots, garlic, spice, tamarind extract, and various other flavorings. …
Miso paste, made from fermented soybeans, has been a mainstay in Japanese cuisine for decades. It has a lovely umami flavor and is also full of nutrients, such as proteins, enzymes, and probiotics. Any home cook trying to add depth of flavor to their recipes needs to have this fermented soybean paste on hand. But …
Harissa is a spicy condiment made with olive oil, ground chilies, and various spices and herbs. This tasty paste has smoky, peppery flavors with a garlicky and citrusy undertone and a chunky to smooth consistency, depending on the brand. Harissa is excellent for adding a spicy punch to many dishes like curries and stews and …
Coconut aminos has grown in popularity as a condiment due to its exquisite flavor and various health benefits. Made from fermented coconut palm sap, coconut aminos is commonly used as a gluten-free substitute for soy sauce. And, despite the name, it tastes nothing like coconut! Instead, you get the same umami flavor as soy sauce …
Sriracha is a popular condiment added to lend some heat and acidity to dishes. It’s created by blending chili peppers, sugar, salt, garlic, and vinegar into a viscous paste. As the ingredients that go into making sriracha are pretty basic and easy to find, it’s an easy condiment to replace. While there are many different …
Made from fermented soybeans, tamari is a Japanese soy sauce that has a rich, umami flavor. It is dark in color and is usually gluten-free. Commonly used in Asian cuisine, tamari can enhance the flavor of various recipes and is frequently used to flavor neutral ingredients like tofu, noodles, and rice. It also works well …