What was the last new ingredient you've used (that you had never used before)?

[Anonymous]

I recently discovered farro and I really like it.

[Anonymous]

Anonymous wrote:I tried to use light coconut milk for a half-azz stir fry sauce and it did not come out good at all. I hate curry so was trying to avoid that flavor, but didn't have the other strong spicy basil or peanut butter I would need. I don't like fish sauce. So I'll probably not be trying that again and I'll just buy my sauces already made!

Pray tell what is "curry" flavor?

[Anonymous]

Not a food but a seasoning: za'atar.

I'd never heard of this but I was watching Kids Baking Championship with my kid and one of the participants used it to season popcorn. The judges both loved it said they'd never thought of that.

I just happened to be going down the aisle in Trader Joe's when I saw the seasoning blend there.

We love it on roasted veggies, especially broccoli. It's also very good on popcorn!

[Anonymous]

Szechuan peppercorns. Not a fan, at least so far. I’ve been using a lot of sesame oil and fish sauce recently, mostly in vegetable dishes.

[Anonymous]

saffron

[Anonymous]

I've thought of one that isn't new but I just began to use more regularly -Himalayan pink salt in vegetable recipes and salads.

[Anonymous]

Merquen-so good on roasted cauliflower.
Also, farmer cheese. Made perogies stuffed with this and potatoes over the weekend. So good.

[Anonymous]

Castelvetrano olives

[Anonymous]

Anonymous wrote:Mushroom powder.

+1
Aka umami seasoning. I love it on an egg and cheese sandwich.

[Anonymous]

Anonymous wrote:Szechuan peppercorns. Not a fan, at least so far. I’ve been using a lot of sesame oil and fish sauce recently, mostly in vegetable dishes.

Szechuan peppercorns make me salivate to an unpleasant degree. Can’t stand them. Once I was with a group of people and the subject of a “mystery” ingredient in a popular snack food came up (maybe flamin’ hot Cheetos, but not sure). I tried some and immediately started salivating. Mystery solved.

[Anonymous]

Anonymous wrote:Za’atar

same

[Anonymous]

A can of chile in adobo. I don't really know the background of this, but a recipe called for it (Mexican slaw), and everyone raved about how good it was.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mushroom powder.

+1
Aka umami seasoning. I love it on an egg and cheese sandwich.

I don’t use that term, umami. That is over used these days. In Japan it is used in conjunction with MSG. It is sold as Ajinomoto. If it’s naturally pairing of flavors, call it savory instead.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mushroom powder.

+1
Aka umami seasoning. I love it on an egg and cheese sandwich.

I don’t use that term, umami. That is over used these days. In Japan it is used in conjunction with MSG. It is sold as Ajinomoto. If it’s naturally pairing of flavors, call it savory instead.

Americans almost exclusively use the word savory to indicate that something isn’t sweet.

[Anonymous]

Nutritional yeast on popcorn. Delicious!