Tag: ingredient-guide
10 recipes
What Are Preserved Lemons? Guide to the North African Staple
Preserved lemons are salt-cured lemons used in Moroccan and North African cooking. Learn how to use them, 4 substitutes, and how to make your own.
What Is Fish Sauce? The Essential Southeast Asian Condiment
Fish sauce is a fermented condiment made from anchovies and salt. Learn what it tastes like, how to use it, 5 substitutes, and the best brands.
What Is Gochujang? Guide to Korean Fermented Chili Paste
Gochujang is a sweet-spicy Korean chili paste made from fermented soybeans and rice. Learn how to use it, 5 substitutes, and where to buy.
What Is Harissa? Guide to North African Chili Paste
Harissa is a smoky North African chili paste made from roasted peppers and spices. Learn what it tastes like, how to use it, and 5 substitutes.
What Is Miso? Guide to Japanese Fermented Soybean Paste
Miso is a fermented soybean paste essential to Japanese cooking. Learn the types, how to use it, 5 substitutes, and where to buy.
What Is Pomegranate Molasses? Guide to the Sweet-Tart Syrup
Pomegranate molasses is a thick, tangy syrup made from reduced pomegranate juice. Learn how to use it, 5 substitutes, and where to buy.
What Is Sumac? Guide to the Tangy Middle Eastern Spice
Sumac is a tangy, citrusy spice ground from dried berries. Learn what it tastes like, how to use it, 5 substitutes, and where to buy.
What Is Tahini? Guide to Sesame Paste
Tahini is a creamy paste made from ground sesame seeds. Learn what it tastes like, how to use it, 5 substitutes, and the best brands.
What Is Tamarind? Guide to the Sweet-Sour Tropical Pod
Tamarind is a sweet-sour tropical fruit used across Asian, Indian, and Latin cooking. Learn how to use it, 5 substitutes, and where to buy.
What Is Za'atar? Guide to the Middle Eastern Herb Blend
Za'atar is a Middle Eastern spice blend of thyme, sumac, and sesame seeds. Learn what it tastes like, 5 substitutes, and how to use it.