The Pantry

Used in Adas bil Hamod, Lebanese Lentil and Chard Soup and 14 more

Green lentils

Firmer than brown, nuttier. Good cold.

$ dried French Mediterranean

Used in Azifa, Ethiopian Lentil Spread and 6 more

Black beluga lentils

Stay glossy and separate. Best-looking lentil on a plate.

$$ dried French Mediterranean

French green lentils lentilles du Puy

Peppery, never mushy. Worth the premium for salads.

$$ dried French

Used in French Green Lentils with Leeks and Mustard and 1 more

Yellow split peas chana dal alt

Break down completely. The base of dal and thick soups.

$ dried Indian Ethiopian European (general)

Used in Adai, South Indian Mixed Lentil Pancake and 12 more

Green split peas

Sweeter than yellow. Classic thick soup with no ham needed.

$ dried American European (general)

Used in Split Pea Soup

Chickpeas garbanzo, chana

The most versatile bean. Whole, mashed, roasted, or blended.

$ dried, canned Middle Eastern Indian Mediterranean

Used in Ajil, Persian Nut and Dried Fruit Mix and 53 more

Black beans frijoles negros

Deep, earthy. Anchor of Latin American cooking.

$ dried, canned Mexican Brazilian Caribbean

Used in Black Beans with a Toasted Chile Sofrito and 18 more

Pinto beans

Creamy when cooked long. Refry them in their own liquid, not lard.

$ dried, canned Mexican American

Used in Barbunya Pilaki, Turkish Stewed Cranberry Beans and 8 more

Kidney beans rajma

Firm, holds up in chili. Must be boiled hard, never slow-cooked from raw.

$ dried, canned Indian Caribbean American caution

Used in Ash-e Reshteh, Persian Noodle Soup and 11 more

Cannellini beans white kidney

Silky. Blends into the smoothest bean cream of any white bean.

$ dried, canned Italian Mediterranean

Used in Acquacotta, Tuscan Vegetable Soup and 38 more

Navy beans haricot

Small, mild, cooks fast. Best for baked-bean style dishes.

$ dried, canned American British

Used in Aşure, Turkish Noah's Pudding and 3 more

Great northern beans

Between navy and cannellini. Mild and forgiving.

$ dried, canned American French

Used in Barley and Root Vegetable Hotpot and 4 more

Adzuki beans

Slightly sweet. Used savory in China, sweet in Japan.

$$ dried Japanese Chinese Korean

Used in Azuki-gayu, Japanese Red Bean Rice Porridge and 5 more

Mung beans moong dal

Cook in 25 minutes without soaking. Sprout them for free greens.

$ dried Indian Chinese Korean

Used in Bubur Kacang Hijau, Indonesian Mung Bean Porridge and 18 more

Black-eyed peas cowpeas

No soak needed. Earthy, quick, cheap.

$ dried, canned American West African Indian

Used in Baião de Dois, Brazilian Rice and Beans and 11 more

Fava beans broad beans, ful

Meaty and assertive. Peel the skins for anything delicate.

$$ dried, frozen North African Middle Eastern Mediterranean

Used in Ají de Habas, Andean Fava Beans in Aji Amarillo and 18 more

Lima beans butter beans

Buttery texture with no butter. Frozen beats dried here.

$ frozen, dried American Peruvian

Used in Gigantes Plaki, Greek Baked Beans and 5 more

Edamame

Complete protein, ready in five minutes from frozen.

$$ frozen Japanese Chinese

Used in Edamame with Toasted Sesame and Togarashi and 4 more

Firm tofu

Press it, freeze it, then thaw for a chewy texture nothing else gives.

$ fresh Chinese Japanese Korean

Used in Adobong Sitaw, Filipino Long Beans in Vinegar and Garlic and 27 more

Silken tofu

Blends into sauces and puddings. Replaces cream and eggs at once.

$ fresh Chinese Japanese

Used in Canh Cai, Vietnamese Mustard Green and Tofu Soup and 14 more

Tempeh

Fermented, nutty, holds shape. Steam it first to remove bitterness.

$$ fresh Indonesian American

Used in Miso Ginger Tempeh and Buckwheat Bowl and 2 more

Peanuts groundnuts

Botanically a legume. Ground into sauces across three continents.

$ raw Thai West African Chinese whole-food-fat

Used in Ajad, Thai Cucumber Relish and 42 more

Black chickpeas kala chana, desi chickpeas, bengal gram (whole)

Smaller and firmer than tan chickpeas, with more fiber. Hold their shape whole in a loose curry and lend their dark cooking water to the gravy.

$ dried Indian Middle Eastern

Used in Kadala, Sri Lankan Deviled Black Chickpeas and 2 more

Toor dal pigeon peas, arhar dal, tuvar dal, split pigeon peas

Cooks down to a silky thickness that carries sambar and everyday South Indian dal.

$ dried Indian Sri Lankan Caribbean

Used in Adai, South Indian Mixed Lentil Pancake and 5 more

Whole Grains

Intact kernels, not flour. Bulk, fiber, satiety.

Brown rice, long grain

Separate grains. The everyday default.

$ dried American Indian Chinese

Used in Adai, South Indian Mixed Lentil Pancake and 27 more

Brown rice, short grain

Sticky and chewy. Better for bowls and stuffing.

$ dried Japanese Korean

Used in Arroz Caldo, Filipino Ginger Rice Porridge and 46 more

Brown basmati rice

Aromatic and long. The only rice for biryani-style dishes.

$$ dried Indian Persian

Used in Adas Polo, Persian Lentil and Date Rice and 4 more

Black rice forbidden rice

Anthocyanin-rich, dramatic color, nutty.

$$ dried Chinese Thai

Used in Bubur Pulut Hitam, Indonesian Black Rice Pudding

Wild rice

Not rice at all. A grass seed. Chewy, smoky, expensive.

$$$ dried American

Quinoa

Complete protein and cooks in 15 minutes. Rinse or it tastes soapy.

$$ dried Peruvian American

Used in Chupe de Quinua, Peruvian Quinoa Chowder and 6 more

Millet bajra

Fluffy like couscous. Massively underused and very cheap.

$ dried Indian West African Chinese

Used in Black-Eyed Pea Stew (Red Red) and 11 more

Sorghum jowar

Chewy, pops like popcorn, gluten free.

$ dried Indian West African American

Used in Uji

Buckwheat groats kasha

Not wheat. Toast them and they become kasha.

$$ dried Eastern European Japanese

Used in Buckwheat Porridge with Apple and Walnut and 3 more

Hulled barley

Not pearl barley, which is stripped. Chewy and filling.

$ dried European (general) Middle Eastern

Used in Ash-e Jo, Persian Barley and Herb Soup and 16 more

Farro emmer

Nutty, toothsome wheat. The best grain for cold salads.

$$ dried Italian Mediterranean

Used in Belila, Egyptian Wheat Berry Porridge and 8 more

Freekeh

Green wheat, roasted. Smoky without smoke.

$$ dried Middle Eastern

Used in Chorba Frik, Algerian Freekeh Soup and 4 more

Bulgur

Precooked cracked wheat. Just soak it. Fastest grain here.

$ dried Turkish Middle Eastern

Used in Batirik, Mersin Bulgur and Walnut Meze and 13 more

Steel-cut oats pinhead oats

Chewy, savory-capable. Cook them with onions and see.

$ dried British American

Used in Grünkohl, German Braised Kale and 1 more

Rolled oats

Blend into flour, thicken soups, bind patties.

$ dried American European (general)

Used in Æblekage, Danish Apple and Oat Trifle and 34 more

Amaranth

Tiny, sticky, high in lysine. Porridge or popped.

$$ dried Mexican Peruvian Indian

Used in Alegrias, Popped Amaranth and Date Bars and 1 more

Teff

The smallest grain. The base of injera.

$$ dried Ethiopian

Used in Ethiopian Teff Porridge with a Berbere Well and 1 more

Polenta / coarse cornmeal grits

Stone-ground, not instant. Creamy with no butter.

$ dried Italian American

Used in Caribbean Cornmeal Pone and 16 more

Popcorn kernels

A whole grain snack that costs almost nothing. Air-pop it.

$ dried American

Used in Cheesy Popcorn with Nutritional Yeast and 2 more

Whole wheat couscous

Steamed semolina, technically pasta. Ready in five minutes.

$ dried North African Moroccan

Used in Chickpea and Apricot Tagine and 5 more

Whole wheat short pasta ditalini, tubetti, whole wheat elbows, whole wheat vermicelli

Intact durum wheat instead of refined semolina. Small shapes hold their bite through a long simmer in soup, where regular pasta turns to mush.

$ dried French Italian Mediterranean

Used in Ash-e Reshteh, Persian Noodle Soup and 13 more

Hominy pozole corn, nixtamalized corn

Corn kernels treated in an alkaline bath until they puff and split. The entire point of a pot of pozole.

$ canned, dried Mexican check-label

Used in Canjica, Brazilian Hominy Pudding and 6 more

Aromatics

The base of nearly every cuisine. Sweat in water, not oil.

Yellow onions

Sweat in water until they collapse. The foundation of everything.

$ fresh

Used in Acquacotta, Tuscan Vegetable Soup and 273 more

Red onions

Sharper raw. Quick-pickle them in vinegar for a free condiment.

$ fresh Mexican Indian Mediterranean

Used in Achcharu, Sri Lankan Vegetable Pickle and 113 more

Shallots

Sweeter, more delicate. Worth it for anything French.

$$ fresh French Thai Vietnamese

Used in Acar Kuning, Indonesian Turmeric Pickle and 57 more

Garlic

Buy heads, never jarred. Smashed, sliced, and minced are three ingredients.

$ fresh

Used in Acar Kuning, Indonesian Turmeric Pickle and 532 more

Ginger

Freeze it and grate from frozen. No peeling, no waste.

$ fresh Indian Chinese Thai

Used in Acar Kuning, Indonesian Turmeric Pickle and 116 more

Scallions green onions

Two ingredients in one. White parts cook, green parts garnish.

$ fresh Chinese Korean Mexican

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 151 more

Leeks

Sweeter and gentler than onion. Wash the grit out of the layers.

$$ fresh French British European (general)

Used in Barley and Root Vegetable Hotpot and 19 more

Celery

One third of mirepoix and of the Cajun trinity. Never the star.

$ fresh French American

Used in Acquacotta, Tuscan Vegetable Soup and 46 more

Carrots

The sweetness in a base that makes salt feel unnecessary.

$ fresh

Used in Achcharu, Sri Lankan Vegetable Pickle and 117 more

Lemongrass

Bruise the stalk, simmer, remove. Citrus without acid.

$$ fresh, dried Thai Vietnamese Indonesian

Used in Green Curry, Coconut-Free and 9 more

Galangal

Pine and citrus. Not a ginger substitute despite the resemblance.

$$ fresh, frozen Thai Indonesian

Used in Bumbu Pecel, Javanese Peanut Sauce and 9 more

Curry leaves

Nothing else tastes like this. Freeze them, they keep for months.

$$ fresh, frozen Indian Sri Lankan

Used in Adai, South Indian Mixed Lentil Pancake and 35 more

Fennel bulb

Anise when raw, sweet and mellow when braised.

$$ fresh Italian Mediterranean

Used in Braised Fennel with Thyme and 4 more

Pandan leaf rampe, screwpine

Knot a blade into a simmering pot for a grassy, vanilla-edged aroma, then fish it out.

$$ fresh, frozen Sri Lankan Thai Indonesian

Used in Ala Thel Dala, Sri Lankan Deviled Potatoes and 25 more

Makrut lime leaves kaffir lime leaves

A floral citrus scent found in no other leaf. Sold frozen, torn straight into the pot rather than chopped.

$$$ fresh, frozen Thai Indonesian

Used in Bumbu Pecel, Javanese Peanut Sauce and 4 more

Vegetables

Fresh, frozen, canned. Frozen is picked riper and costs less.

Canned crushed tomatoes

Picked ripe, no oil, cheaper than fresh nine months a year.

$ canned Italian Mexican Indian

Used in Arakas Laderos, Greek Braised Peas and 77 more

Canned whole peeled tomatoes

Crush by hand. Better texture than pre-crushed.

$ canned Italian Mediterranean

Used in Acquacotta, Tuscan Vegetable Soup and 7 more

Tomato paste

Toast it in the dry pan until brick red. Instant depth.

$ canned

Used in Arakas Laderos, Greek Braised Peas and 86 more

Fresh tomatoes

Only in season. Otherwise reach for the can, honestly.

$ fresh

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 121 more

Cremini mushrooms baby bella

Brown, cheap, meaty. Dry-sear them, do not crowd the pan.

$$ fresh French Italian American

Used in Adobong Kabute, Filipino Mushroom Adobo and 34 more

Shiitake mushrooms

The most savory fungus you can buy. Stems make stock.

$$ fresh, dried Chinese Japanese Korean

Used in Adobong Kabute, Filipino Mushroom Adobo and 6 more

Dried porcini

Soak, then use the soaking liquid. That liquid is the point.

$$$ dried Italian French

Used in Krupnik, Polish Barley and Root Vegetable Soup and 4 more

Cabbage, green

The cheapest vegetable per pound and it keeps for a month.

$ fresh

Used in Achcharu, Sri Lankan Vegetable Pickle and 41 more

Cabbage, red

Same price, more anthocyanins. Braise with vinegar to keep the color.

$ fresh German Eastern European

Used in Braised Red Cabbage (Rotkohl) and 1 more

Napa cabbage

Tender, high water. The kimchi cabbage.

$ fresh Korean Chinese

Used in Baechu-geotjeori, Fresh Napa Cabbage Kimchi Salad and 7 more

Broccoli

Do not throw out the stems. Peel and slice them.

$ fresh, frozen Chinese Italian American

Used in Amish-Style Broccoli Salad and 1 more

Cauliflower

Roast it hard and dry. Blend it for creamy sauces with no cream.

$ fresh, frozen Indian Italian Middle Eastern

Used in Aloo Gobi and 15 more

Brussels sprouts

Halve, cut side down, high heat, no oil, do not move them.

$$ fresh, frozen American European (general)

Used in Bubble and Squeak

Zucchini courgette

Watery. Salt-free trick: high heat and a dry pan.

$ fresh Italian Middle Eastern

Used in Baked Zucchini and Herb Bites (Kolokithokeftedes) and 20 more

Eggplant aubergine, brinjal

A sponge for oil, which is why you roast or steam it instead.

$$ fresh Indian Turkish Chinese

Used in Ajvar, Serbian Roasted Red Pepper Relish and 37 more

Bell peppers capsicum

Red are ripe green and cost more for good reason.

$$ fresh, frozen

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 76 more

Sweet potatoes

Sweetness, fiber, beta carotene. The best cheap starch.

$ fresh American West African Japanese

Used in Caribbean Cornmeal Pone and 15 more

Potatoes

Boiled and blended, they make the creamiest oil-free sauces.

$ fresh

Used in Adas bil Hamod, Lebanese Lentil and Chard Soup and 109 more

Butternut squash

Frozen cubes cost less than the peeling labor.

$$ fresh, frozen American Italian Indian

Used in Ajlouk el Qara'a, Tunisian Pumpkin Dip and 25 more

Kabocha squash

Drier and sweeter than butternut. Skin is edible.

$$ fresh Japanese Korean

Used in Calabaza en Tacha, Date-Sweetened Candied Squash and 10 more

Beets

Roast whole in foil. The greens are better than the root.

$ fresh Eastern European Middle Eastern

Used in Baked Beet Crisps with Caraway and 17 more

Carrots (cooking)

See aromatics. Also a vegetable in their own right.

$ fresh

Used in Acar Kuning, Indonesian Turmeric Pickle and 40 more

Daikon radish

Simmers into translucent sweetness. Grates raw into a sharp salad.

$ fresh Japanese Korean Chinese

Used in Danmuji, Turmeric-Pickled Daikon and 12 more

Turnips

Peppery, cheap, forgotten. Roast them like potatoes.

$ fresh European (general) Japanese

Used in Baked Root Vegetable Crisps with Thyme and 14 more

Green beans

Frozen are fine. Fresh are better only when local.

$ fresh, frozen

Used in Achcharu, Sri Lankan Vegetable Pickle and 27 more

Frozen peas

One of the few frozen vegetables that beats fresh outright.

$ frozen Indian British French

Used in Aguadito de Verduras, Peruvian Cilantro Vegetable Soup and 32 more

Frozen corn

Sweet, cheap, and picked at peak. Char it in a dry pan.

$ frozen Mexican American

Used in Aguadito de Verduras, Peruvian Cilantro Vegetable Soup and 37 more

Okra bhindi

High heat or acid stops the slime. Both, ideally.

$$ fresh, frozen Indian West African American

Used in Bamia, Swahili Okra in Tomato and 13 more

Cucumber

Salt-free crunch. Smash it, do not slice it, for Chinese salads.

$ fresh Chinese Greek Middle Eastern

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 46 more

Bok choy

Stems and leaves cook at different rates. Add them separately.

$ fresh Chinese

Used in Garlic Bok Choy

Celery root celeriac

Ugly, cheap, tastes like celery crossed with potato.

$$ fresh French German

Used in Baked Root Vegetable Crisps with Thyme and 8 more

Wood ear mushrooms black fungus, cloud ear fungus

Cartilage-crisp ribbons that soak up broth without ever going soft.

$$ dried Chinese

Used in Hot and Sour Soup and 2 more

Soybean sprouts kongnamul

Nuttier and crunchier than mung bean sprouts, with the bean still attached to the tail; the base of kongnamul-guk.

$ fresh Korean

Used in Asinan Sayur, Indonesian Tangy Vegetable Salad and 7 more

Green papaya unripe papaya, papaya verde

Starchy and neutral raw, made for shredding into salads that stay crisp for hours.

$$ fresh Thai Vietnamese

Used in Atchara, Filipino Pickled Green Papaya and 4 more

Long beans yardlong beans, snake beans, kacang panjang

Snappier and starchier than green beans, and they hold their shape through a long simmer.

$$ fresh Indonesian Thai Chinese

Used in Adobong Sitaw, Filipino Long Beans in Vinegar and Garlic and 16 more

Cherry tomatoes grape tomatoes

Roast whole until the skins split and they make their own dressing, no oil required.

$$ fresh Italian Mediterranean

Used in Cowboy Caviar, Texas Bean Salad and 11 more

Tomatillo husk tomato, tomate verde

Papery husk hides a tart, bright fruit. Boiled and blended, it is the base of every green sauce.

$ fresh Mexican

Used in Pozole Verde and 3 more

Radishes red radish

Sliced paper-thin, they add the crunch a fried garnish would otherwise supply.

$ fresh Mexican

Used in American Potato Salad and 11 more

Leafy Greens

Highest nutrient density per calorie of anything here.

Kale

Massage it raw with lemon and it stops being tough.

$ fresh American Italian Portuguese

Used in Grünkohl, German Braised Kale and 5 more

Collard greens

Sturdy enough to braise for an hour or use as a wrap.

$ fresh American Brazilian East African

Used in Baião de Dois, Brazilian Rice and Beans and 14 more

Swiss chard

Two vegetables. Chop and cook the stems first.

$ fresh Italian French Middle Eastern

Used in Acquacotta, Tuscan Vegetable Soup and 6 more

Spinach

Wilts to nothing. Buy triple what looks reasonable.

$ fresh, frozen

Used in Ash-e Anar, Persian Pomegranate Soup and 37 more

Mustard greens sarson

Sharp and horseradish-like. Cuts through starchy dishes.

$ fresh Indian Chinese American

Used in Aloo Methi, Potatoes with Fenugreek and 7 more

Arugula rocket

Peppery. A finishing green, not a cooking one.

$$ fresh Italian

Used in Minted Pea and Broad Bean Salad and 2 more

Watercress

The single most nutrient-dense food per calorie measured.

$$ fresh Chinese British

Used in Cuban Avocado and Watercress Salad and 5 more

Romaine

Grill it. Nobody expects that and it works.

$ fresh Mediterranean American

Used in Ansalato, Somali Salad and 12 more

Cabbage sprouts / microgreens

Grow them on a windowsill from the mung beans you already own.

$ fresh

Used in Canh Chua, Vietnamese Sweet and Sour Soup and 1 more

Fruit

Whole fruit only. Sweetness with fiber attached.

Lemons

Zest before you juice. The zest is where the aroma lives.

$ fresh

Used in Apple and Oat Crumble and 71 more

Limes

Not interchangeable with lemon. Sharper, more floral.

$ fresh Mexican Thai Vietnamese

Used in Adasi and 47 more

Oranges

The peel does more work than the juice in most savory cooking.

$ fresh Mediterranean Chinese

Used in Amandes aux Herbes de Provence, French Roasted Almonds and 60 more

Medjool dates

The sweetener. Blend with water into a paste and use it everywhere.

$$ dried Middle Eastern North African natural-sugar

Used in Achcharu, Sri Lankan Vegetable Pickle and 221 more

Deglet noor dates

Drier, cheaper, less caramel. Fine for blending.

$ dried Middle Eastern natural-sugar

Used in Acar Kuning, Indonesian Turmeric Pickle and 35 more

Raisins sultanas

Sweetness that survives cooking. Plump them in hot water first.

$ dried Indian Moroccan European (general) natural-sugar

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 64 more

Dried apricots

Tart and sweet at once. Essential for tagines.

$$ dried North African Persian natural-sugar

Used in Ajil, Persian Nut and Dried Fruit Mix and 11 more

Dried figs

Jammy. Simmer into sauces where you would have used sugar.

$$ dried Mediterranean Middle Eastern natural-sugar

Used in Anjeer Khajur Roll, Fig and Date Nut Log and 9 more

Prunes dried plums

Deep, almost savory sweetness. Excellent in braises.

$ dried French North African natural-sugar

Used in Cock-a-Leekie, Scottish Leek and Prune Soup and 7 more

Tamarind paste imli

Sour and fruity at once. Check the label for added sugar.

$ paste Indian Thai Mexican check-label

Used in Andhra Peanut Chutney and 35 more

Frozen mixed berries

Cheaper, riper, and available in January.

$$ frozen

Used in Blåbärssoppa, Swedish Blueberry Soup and 13 more

Frozen mango

Blends into a cream texture with nothing added.

$$ frozen Indian Thai Mexican

Used in Amba Chutney, Sri Lankan Mango Chutney and 4 more

Bananas

Freeze the overripe ones. They are the ice cream base.

$ fresh

Used in Aiko's Healthy Bomb Cookies and 26 more

Apples

Grate one into a slaw or a braise. Sweetness with acid.

$ fresh European (general) American

Used in Æblekage, Danish Apple and Oat Trifle and 46 more

Avocado

Whole-food fat. A quarter goes further than you think.

$$ fresh Mexican whole-food-fat

Used in Causa Limena, Peruvian Potato and Aji Terrine and 21 more

Pomegranate anar

The seeds are the only garnish that adds acid and crunch together.

$$ fresh Persian Middle Eastern

Used in Ash-e Anar, Persian Pomegranate Soup and 12 more

Nuts & Seeds

Whole-food fat. Small amounts do real work.

Raw cashews

Soak and blend into cream. The single most useful dairy replacement.

$$$ raw Indian Thai American whole-food-fat

Used in Ají de Habas, Andean Fava Beans in Aji Amarillo and 28 more

Walnuts

The best omega-3 ratio of any nut. Toast them dry.

$$$ raw Mediterranean Middle Eastern whole-food-fat

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 88 more

Almonds

Blanched and blended, they thicken curries the way cream does.

$$$ raw Indian Spanish Moroccan whole-food-fat

Used in Ajil, Persian Nut and Dried Fruit Mix and 46 more

Sunflower seeds

The cheap cashew. Blends nearly as smooth for a third the price.

$ raw whole-food-fat

Used in Ajil, Persian Nut and Dried Fruit Mix and 14 more

Pumpkin seeds pepitas

Toast and blend into pepita sauce. The base of Mexican pipián.

$$ raw Mexican whole-food-fat

Used in Ajil, Persian Nut and Dried Fruit Mix and 19 more

Sesame seeds til

Toast whole, grind for tahini, or scatter as-is.

$ raw Middle Eastern Japanese Korean whole-food-fat

Used in Alegrias, Popped Amaranth and Date Bars and 96 more

Tahini

Ground sesame, nothing else. Read the label. Emulsifies with water.

$$ paste Middle Eastern whole-food-fat check-label

Used in Ajlouk el Qara'a, Tunisian Pumpkin Dip and 21 more

Ground flaxseed linseed

Whole seeds pass through you. Grind or buy ground, store cold.

$ ground whole-food-fat

Used in Aiko's Healthy Bomb Cookies and 39 more

Chia seeds

Absorb ten times their weight. Instant pudding, instant thickener.

$$ raw Mexican American

Used in Chia Berry Pudding and 1 more

Hemp hearts

Complete protein, no soaking, mild. Expensive per pound.

$$$ raw American whole-food-fat

Used in Cabbage Mallung

Peanut butter, unsweetened

Peanuts and nothing else. The base of West African and Thai sauces.

$ paste Thai West African Indonesian whole-food-fat check-label

Used in Banana Peanut Nice Cream and 14 more

Almond flour ground almonds, almond meal

Blanched almonds ground fine. A whole-food stand-in for refined flour in batters and crusts, carrying fat and fiber instead of empty starch.

$$$ ground whole-food-fat

Used in Aiko's Healthy Bomb Cookies and 10 more

Fresh Herbs

Flavor without salt, oil, or sugar. The core substitution.

Cilantro coriander leaf, dhania

Stems have more flavor than leaves. Use them in the base.

$ fresh Mexican Indian Thai

Used in Adai, South Indian Mixed Lentil Pancake and 194 more

Flat-leaf parsley Italian parsley

Not a garnish. A vegetable. Use it by the cup.

$ fresh Middle Eastern Italian French

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 184 more

Basil

Add at the end. Heat destroys it in under a minute.

$$ fresh Italian Mediterranean

Used in Acquacotta, Tuscan Vegetable Soup and 17 more

Thai basil horapha

Anise, not sweet basil. Survives heat where the Italian kind does not.

$$ fresh Thai Vietnamese

Used in Green Curry, Coconut-Free and 4 more

Mint pudina

Cuts richness and heat simultaneously. Grows like a weed.

$ fresh Indian Middle Eastern Vietnamese

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 53 more

Dill

Grassy and sharp. Nothing substitutes for it.

$ fresh Eastern European Persian Scandinavian

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 48 more

Rosemary

Woody and dominant. One sprig, not three.

$ fresh Italian French

Used in Chickpea and Fennel Soup with Rosemary and Lemon and 8 more

Thyme

Add early. It needs time to give anything up.

$ fresh French Caribbean Middle Eastern

Used in Aigo Boulido, Provencal Garlic Soup and 35 more

Sage

Fried leaves are the classic. Dry-toast them instead.

$ fresh Italian American

Used in Aigo Boulido, Provencal Garlic Soup and 4 more

Oregano, fresh

Milder than dried, oddly. The dried version is stronger here.

$ fresh Greek Mexican Italian

Tarragon

Licorice. The one herb that makes French food taste French.

$$ fresh French

Used in Cervelle de Canut, Lyonnais Herb Dip and 2 more

Chives

Onion without the cooking. Snip, never chop.

$ fresh French Chinese

Used in Buffalo Cauliflower Bites and 18 more

Shiso perilla

Mint, basil, and anise at once. Nothing else is close.

$$ fresh Japanese Korean

Used in Kkaennip-jorim, Soy-Braised Perilla Leaves and 1 more

Epazote

Cooked with beans in Mexico for reasons your digestion will appreciate.

$$ fresh, dried Mexican

Used in Black Beans with a Toasted Chile Sofrito and 10 more

Vietnamese coriander rau ram

Peppery cilantro relative. Holds up in hot broth.

$$ fresh Vietnamese

Used in Bap Xao, Vietnamese Street Corn and 3 more

Dried Herbs

Bloom in liquid. Add early, unlike fresh.

Dried oregano

Mexican and Mediterranean oregano are different plants. Buy both.

$ dried Greek Mexican Italian

Used in Ají de Habas, Andean Fava Beans in Aji Amarillo and 45 more

Dried thyme

Add with the aromatics, not at the end.

$ dried French Caribbean

Used in Ata, Nigerian Pepper Sauce and 12 more

Dried rosemary

Grind it or it stays sharp and woody in the mouth.

$ dried Italian French

Used in Amandes aux Herbes de Provence, French Roasted Almonds and 4 more

Bay leaves tej patta

You notice them only when they are missing. Always two, never one.

$ dried

Used in Adobo White Bean Dip and 124 more

Dried marjoram

Sweeter, gentler oregano. Underrated in bean dishes.

$ dried German Eastern European Italian

Used in Artsoppa, Yellow Pea Soup and 21 more

Dried savory

The bean herb. Peppery and specific.

$$ dried French German Eastern European

Used in Bohnensalat, German Bean Salad with Savory and 2 more

Kasoori methi dried fenugreek leaf

Dried fenugreek leaves. Crush between palms over finished curries.

$ dried Indian

Used in Aloo Methi, Potatoes with Fenugreek and 2 more

Dried dill

Keeps more of itself than most dried herbs.

$ dried Persian Eastern European

Used in Tex-Mex Ranch Roasted Chickpeas

Dried mint na'na khoshk

Turns fragrant and a shade darker when toasted dry, the traditional topping for adasi and other Persian stews.

$ dried Persian Middle Eastern

Used in Ab-Doogh-Khiar, Persian Cold Yogurt Soup and 22 more

Spices

Buy whole, toast, grind. Ten times the flavor for the same price.

Cumin seed jeera

Toast whole in a dry pan until fragrant, then grind. Non-negotiable.

$ whole, ground Indian Mexican Middle Eastern

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 180 more

Coriander seed dhania

Citrusy and floral. The other half of nearly every masala.

$ whole, ground Indian Middle Eastern Thai

Used in Ajlouk el Qara'a, Tunisian Pumpkin Dip and 42 more

Turmeric haldi

Color and earth. Needs black pepper and fat for absorption.

$ ground, fresh Indian Thai Persian

Used in Acar Kuning, Indonesian Turmeric Pickle and 83 more

Black peppercorns kali mirch

Grind fresh or do not bother. Piperine boosts turmeric uptake.

$ whole

Used in Acquacotta, Tuscan Vegetable Soup and 385 more

Brown mustard seed rai

Pop them in a dry pan until they jump. That is the tarka.

$ whole Indian

Used in Ala Thel Dala, Sri Lankan Deviled Potatoes and 27 more

Yellow mustard seed

Milder. For pickling and for European cooking.

$ whole European (general) American

Used in Achcharu, Sri Lankan Vegetable Pickle and 6 more

Fennel seed saunf

Sweet anise. Balances bitter greens and heavy legumes.

$ whole Indian Italian Chinese

Used in Baked Parippu Vadai and 10 more

Fenugreek seed methi

Maple and bitterness. Use less than you think. Much less.

$ whole Indian Ethiopian Middle Eastern

Used in Andhra Tomato Pachadi, South Indian Tomato Chutney and 11 more

Green cardamom elaichi

Floral, expensive, unmistakable. Crush the pod, use the seeds.

$$$ whole Indian Persian Scandinavian

Used in Amba Chutney, Sri Lankan Mango Chutney and 31 more

Black cardamom badi elaichi

Smoky and camphorous. Not a substitute for green.

$$ whole Indian Chinese

Used in Kala Chana

Cinnamon, cassia dalchini

What American cinnamon actually is. Bold and hot.

$ whole, ground

Used in Adas Polo, Persian Lentil and Date Rice and 98 more

Cinnamon, Ceylon true cinnamon

Delicate and complex. Worth it in anything sweet.

$$ whole, ground Sri Lankan Mexican

Used in Ala Thel Dala, Sri Lankan Deviled Potatoes and 53 more

Cloves laung

Overwhelming at four, perfect at two. Count them.

$ whole Indian Indonesian European (general)

Used in Amaranth Atole with Banana and Cinnamon and 37 more

Nutmeg jaiphal

Grate fresh. Pre-ground nutmeg is sawdust.

$$ whole European (general) Caribbean Indian

Used in Apple Cinnamon Overnight Baked Oatmeal and 39 more

Mace javitri

The lacy shell around nutmeg. More delicate, more floral.

$$$ whole Indian French

Allspice pimento

One berry that tastes like three spices. The Caribbean backbone.

$ whole, ground Caribbean Middle Eastern Mexican

Used in British Pub-Style Pickled Onions and 21 more

Star anise badian

Powerful. One pod flavors a whole pot of broth.

$ whole Chinese Vietnamese Indian

Used in Calabaza en Tacha, Date-Sweetened Candied Squash and 6 more

Caraway

Rye bread and sauerkraut. Sharp, distinctive, divisive.

$ whole German Eastern European North African

Used in Ajlouk el Qara'a, Tunisian Pumpkin Dip and 24 more

Nigella seed kalonji, black seed

Onion and oregano at once. Scattered on flatbread everywhere.

$ whole Indian Middle Eastern Turkish

Used in Dukkah, Egyptian Nut and Seed Blend

Ajwain carom, bishop's weed

Thyme cranked to eleven. Traditionally cooked with legumes.

$ whole Indian

Asafoetida hing

Foul raw, oniony cooked. Replaces garlic and onion entirely.

$$ ground Indian check-label

Used in Adai, South Indian Mixed Lentil Pancake and 16 more

Amchur mango powder

Dried green mango. Sourness with no liquid added.

$ ground Indian

Used in Aloo Methi, Potatoes with Fenugreek and 9 more

Sumac

Bright, tart, purple. Use it where you would squeeze a lemon.

$$ ground Middle Eastern Turkish

Used in Baharat Roasted Chickpeas and 18 more

Saffron kesar

The most expensive spice by weight. A pinch is a real dose.

$$$ whole Persian Spanish Indian

Used in Adas Polo, Persian Lentil and Date Rice and 10 more

Smoked paprika pimentón

Smoke without a grill. Sweet, bittersweet, or hot.

$ ground Spanish Portuguese

Used in Almendras al Pimentón, Spanish Smoked Paprika Almonds and 67 more

Sweet paprika

Color and mild sweetness. Hungarian is the reference.

$ ground Eastern European

Used in Ajlouk el Qara'a, Tunisian Pumpkin Dip and 39 more

Cayenne

Pure heat, no character. For adjusting, not for flavoring.

$ ground

Used in Ajlouk el Qara'a, Tunisian Pumpkin Dip and 63 more

Sichuan peppercorn hua jiao

Not heat. Numbness. Buy them fresh or they are inert.

$$ whole Chinese

Used in Dry-Fried Green Beans and 5 more

Juniper berries

Pine and gin. Crush them for cabbage and root vegetables.

$$ whole Scandinavian German

Used in Bayrisch Kraut, Bavarian Braised Cabbage with Apple and Caraway and 1 more

Annatto achiote

Color more than flavor. Slightly peppery, deeply orange.

$ whole, ground Mexican Filipino Caribbean

White pepper

Fermented and funky. What Chinese soups actually taste of.

$$ whole, ground Chinese French

Used in Canh Bi Do, Vietnamese Pumpkin and Peanut Soup and 30 more

Ginger, ground sonth

Not a substitute for fresh. A different spice entirely.

$ ground Indian American European (general)

Used in Crustless Pumpkin Custard and 11 more

Long pepper pippali

Sweeter and hotter than black. What Rome used before peppercorns.

$$$ whole Indian Indonesian

Dried limes limoo amani, black lime, loomi

Whole limes fermented and sun-dried until nearly black; pierce and simmer whole for a tart, faintly smoky sourness fresh lime juice cannot match.

$$ whole, dried Persian Middle Eastern

Used in Ajil, Persian Nut and Dried Fruit Mix and 3 more

Vanilla extract pure vanilla

A teaspoon makes date-sweetened baking read as dessert. Buy pure extract and skip anything cut with corn syrup or added sugar.

$$$ extract check-label

Used in Aiko's Healthy Bomb Cookies

Fresh Chiles

Heat plus fruit. Not interchangeable with each other.

Jalapeño

Grassy, moderate. Seeds and ribs carry the heat, not the flesh.

$ fresh Mexican American

Used in Aji Verde, Peruvian Green Sauce and 24 more

Serrano

Cleaner and hotter than jalapeño. The default in salsa.

$ fresh Mexican

Used in Basbaas, Somali Green Chili Sauce and 19 more

Thai bird chile prik kee noo

Small, brutal, fruity. Freeze them whole.

$ fresh, frozen Thai Vietnamese Indian

Used in Acar Kuning, Indonesian Turmeric Pickle and 44 more

Habanero

Apricot and fire. Use a quarter and mean it.

$$ fresh Caribbean Mexican

Used in Ata, Nigerian Pepper Sauce and 33 more

Poblano

Barely hot. Char and peel. Becomes ancho when dried.

$ fresh Mexican

Used in Blender Queso with Roasted Green Chiles and 7 more

Anaheim hatch

Mild and meaty. The green chile of New Mexico.

$ fresh Mexican American

Used in Hu Pi Qing Jiao, Hunan Tiger-Skin Peppers and 3 more

Fresno

Red jalapeño lookalike, fruitier. Good raw.

$$ fresh American Mexican

Used in Ajad, Thai Cucumber Relish and 4 more

Shishito

Sweet, one in ten is hot. Blister them dry.

$$ fresh Japanese

Used in Blistered Shishito Peppers with Lemon and Sumac

Green chile, Indian hari mirch

Slit, do not chop, if you want aroma without full heat.

$ fresh Indian

Used in Achcharu, Sri Lankan Vegetable Pickle and 42 more

Aji amarillo paste aji amarillo, Peruvian yellow chile paste

Peru's everyday chile: fruity, floral, and only moderately hot, the color and backbone behind nearly every savory Peruvian dish.

$$ paste Peruvian check-label

Used in Aguadito de Verduras, Peruvian Cilantro Vegetable Soup and 19 more

Dried Chiles

Where the depth lives. Toast, soak, blend.

Ancho

Dried poblano. Raisin and cocoa. The base of most mole.

$ dried Mexican

Used in Black Beans with a Toasted Chile Sofrito and 7 more

Guajillo

Tart, bright, moderate. The other half of the mole base.

$ dried Mexican

Used in Black Beans with a Toasted Chile Sofrito and 6 more

Pasilla

Dried chilaca. Herbal and dark. Completes the holy trinity.

$ dried Mexican

Used in Pozole Rojo and 1 more

Chipotle

Smoked, dried jalapeño. Buy dried, not in adobo, which has oil.

$ dried Mexican check-label

Used in Black Beans with a Toasted Chile Sofrito and 7 more

Chile de árbol

Straightforward and hot. For heat, not for body.

$ dried Mexican

Used in Cacahuates Enchilados, Mexican Chile-Lime Peanuts and 2 more

Cascabel

Rattles when shaken. Nutty and mild.

$$ dried Mexican

Kashmiri chile

Enormous color, almost no heat. Why tandoori is red.

$ dried, ground Indian

Used in Achcharu, Sri Lankan Vegetable Pickle and 14 more

Byadgi chile

Wrinkled, deep red, mild. The South Indian color chile.

$ dried Indian

Used in Adai, South Indian Mixed Lentil Pancake and 8 more

Aleppo pepper pul biber

Fruity, mild, slightly salty. Often sold with salt added.

$$ flakes Turkish Middle Eastern check-label

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 18 more

Urfa biber

Raisin, chocolate, tobacco. Sun-dried and sweated.

$$ flakes Turkish

Gochugaru

Coarse Korean flakes. Sweet, smoky, essential for kimchi.

$$ flakes Korean

Used in Baechu-geotjeori, Fresh Napa Cabbage Kimchi Salad and 16 more

Red pepper flakes crushed red pepper

Generic and useful. Mostly cayenne with seeds.

$ flakes Italian American

Used in Batata Harra and 34 more

Calabrian chile

Fruity and fierce. Usually jarred in oil, so buy dried.

$$ dried Italian check-label

Dried Thai chile

Toast until they darken. Do not inhale over the pan.

$ dried Thai Chinese

Used in Andhra Peanut Chutney and 17 more

Chile powder, pure

Ground single chile. Not the same as chili powder blend.

$ ground Mexican American

Used in Ala Thel Dala, Sri Lankan Deviled Potatoes and 23 more

Spice Blends

Make your own and you control the salt.

Garam masala

Finishing spice, not a base. Add in the last two minutes.

$ ground Indian make-your-own

Used in Aloo Gobi and 7 more

Curry powder

A British invention. Useful, but no Indian cook reaches for it.

$ ground British Indian Japanese

Used in Bonchi Thel Dala, Sri Lankan Tempered Green Beans and 9 more

Berbere

Chile-forward Ethiopian blend. Fenugreek and ajwain make it.

$$ ground Ethiopian make-your-own

Used in Awaze and 9 more

Ras el hanout

Up to thirty spices. Every shop's is different.

$$ ground Moroccan North African make-your-own

Used in Berkoukes, Amazigh Vegetable and Pasta Soup and 9 more

Za'atar

Thyme, sumac, sesame. Usually salted, so make it yourself.

$ ground Middle Eastern sodium make-your-own

Used in Plant Labneh with Za'atar and Sumac and 2 more

Chinese five-spice

Star anise, fennel, cinnamon, clove, Sichuan pepper.

$ ground Chinese Vietnamese make-your-own

Used in Five-Spice Simmered Peanuts and 1 more

Shichimi togarashi

Seven flavors including nori and orange peel. Often salted.

$$ ground Japanese sodium check-label

Used in Edamame with Toasted Sesame and Togarashi

Baharat

Warm, sweet, peppery. The everyday Levantine blend.

$ ground Middle Eastern Turkish make-your-own

Used in Baharat Roasted Chickpeas and 1 more

Chili powder (blend)

Chile, cumin, oregano, garlic. Usually salted. Make your own.

$ ground American Tex-Mex sodium make-your-own

Herbes de Provence

Thyme, savory, rosemary, sometimes lavender.

$ dried French

Used in Amandes aux Herbes de Provence, French Roasted Almonds and 2 more

Sambar powder

Roasted lentils ground with spices. Unique in the spice world.

$ ground Indian make-your-own

Used in Sambar and 1 more

Panch phoron Bengali five-spice

Five whole seeds, equal parts, never ground.

$ whole Indian make-your-own

Used in Chorchori, Bengali Mixed Vegetables with Panch Phoron and 1 more

Dukkah

Nuts, seeds, spices. Texture as much as flavor.

$$ ground North African whole-food-fat make-your-own

Used in Roasted Carrots with Dukkah and Mint

Acids

What you reach for instead of salt. The most underused tool.

Apple cider vinegar

The everyday vinegar. Mellow enough to use by the tablespoon.

$ liquid American European (general)

Used in Acar Kuning, Indonesian Turmeric Pickle and 62 more

Rice vinegar, unseasoned

Seasoned means sugar and salt were added. Read it.

$ liquid Japanese Chinese Korean check-label

Used in Ajad, Thai Cucumber Relish and 35 more

White wine vinegar

Clean and sharp. For anything French or delicate.

$ liquid French Mediterranean

Used in Bohnensalat, German Bean Salad with Savory and 48 more

Red wine vinegar

Rounder and fruitier. Beans and lentils love it.

$ liquid Mediterranean Spanish

Used in Ajvar, Serbian Roasted Red Pepper Relish and 52 more

Sherry vinegar

Nutty and complex. The most flavorful vinegar per drop.

$$ liquid Spanish

Used in Ajoblanco, Andalusian Chilled Almond Soup and 15 more

Balsamic vinegar

Sweet. Cheap ones are colored with caramel. Check the label.

$$ liquid Italian natural-sugar check-label

Chinese black vinegar Chinkiang

Malty, smoky, low acid. Nothing in the West resembles it.

$ liquid Chinese

Used in Cold Celery and Peanut Salad and 17 more

Lemon juice

The single most effective substitute for salt at the table.

$ fresh

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 185 more

Lime juice

Louder than lemon. Finish, do not cook, with it.

$ fresh Mexican Thai Indian

Used in Aguadito de Verduras, Peruvian Cilantro Vegetable Soup and 158 more

Pomegranate molasses

Sour and sweet. Reduced juice, sometimes with added sugar.

$$ liquid Middle Eastern Persian natural-sugar check-label

Used in Acılı Ezme, Turkish Spicy Tomato Relish and 12 more

Verjuice

Unripe grape juice. Acid without vinegar's harshness.

$$$ liquid Persian French

Preserved lemon

Salt-cured. Rinse it, use the rind, discard the flesh.

$$ jarred Moroccan North African sodium

Used in Bakoula, Moroccan Braised Greens and 2 more

Umami & Depth

Savory intensity without meat, oil, or bouillon cubes.

Nutritional yeast nooch

Cheesy, nutty, B12-fortified. Not a health food gimmick.

$$ flakes American

Used in Aji Verde, Peruvian Green Sauce and 31 more

White miso shiro miso

Sweet and mild. Add off the heat or you kill the culture.

$$ paste Japanese sodium

Used in Bumbu Pecel, Javanese Peanut Sauce and 18 more

Red miso aka miso

Long-fermented, aggressive, salty. Use half as much.

$$ paste Japanese sodium

Used in Mapo Tofu with Mushrooms and 1 more

Low-sodium tamari

Wheat-free soy sauce. Still sodium. Dilute it.

$ liquid Japanese Chinese sodium

Used in Adobo White Bean Dip and 91 more

Coconut aminos

Sweeter, far less sodium than soy. Not the same flavor.

$$ liquid American natural-sugar

Dried shiitake

Rehydrate. The soaking liquid is a free vegetable stock.

$$ dried Chinese Japanese

Used in Baechu-guk, Napa Cabbage and Soybean Paste Soup and 14 more

Kombu

Dried kelp. Glutamate in its purest natural form.

$$ dried Japanese Korean

Used in Azuki-gayu, Japanese Red Bean Rice Porridge and 17 more

Nori

Sheets of dried seaweed. Crumble into anything for ocean depth.

$ dried Japanese Korean

Used in Horenso no Ohitashi, Spinach Steeped in Dashi and 5 more

Sun-dried tomatoes

Dry-packed, not oil-packed. Rehydrate them yourself.

$$ dried Italian Mediterranean check-label

Used in White Bean and Sun-Dried Tomato Spread

Fermented black beans douchi

Salted, funky soybeans. Rinse before use.

$ dried Chinese sodium

Used in Douchi Jiang, Fermented Black Bean and Ginger Relish and 1 more

Capers

Brined flower buds. Rinse hard. Pop of salt and floral bitterness.

$$ jarred Italian Mediterranean sodium

Used in Caesar Salad and 10 more

Dijon mustard

Emulsifies dressings with zero oil. Check for added sugar.

$ jarred French sodium check-label

Used in American Potato Salad and 45 more

Vegetable bouillon, no-salt

Most bouillon is salt with a vegetable rumor. Find the no-salt kind.

$ powder check-label

Used in Acquacotta, Tuscan Vegetable Soup and 129 more

Smoked salt or liquid smoke

Smoke is a flavor, not an ingredient. A drop replaces bacon.

$ liquid American sodium check-label

Used in Collard Greens, Southern Style and 1 more

Wakame

Rehydrates in minutes and turns a plain broth into a bowl with real texture.

$$ dried Japanese Korean

Used in Miso Soup with Tofu and Wakame and 4 more

Hijiki hiziki

Dried seaweed that swells about eightfold into glossy black strands, mineral and faintly sweet, best eaten occasionally rather than daily given its naturally higher inorganic arsenic content.

$$ dried Japanese caution

Used in Hijiki-Style Simmered Vegetables

Doenjang Korean soybean paste

Fermented from soybeans alone with no rice koji, so it runs funkier and saltier than miso. The base of jjigae.

$$ paste Korean sodium

Used in Baechu-guk, Napa Cabbage and Soybean Paste Soup and 2 more

Thickeners & Creaminess

Creamy textures with no dairy and no oil.

Cornstarch cornflour

Cloudy when cold, clear when hot. Slurry it first.

$ powder Chinese American

Used in Apple and Oat Crumble and 25 more

Baking powder

Lifts egg-free baking that would otherwise set dense. About 480 mg sodium per teaspoon, so count it in the nutrition math.

$ powder sodium

Used in Aiko's Healthy Bomb Cookies

Arrowroot

Freezes and reheats without breaking. Cornstarch does not.

$$ powder Caribbean American

Used in Phat Phak Ruam, Thai Stir-Fried Mixed Vegetables and 1 more

Potato starch

Silkiest of the starches. Loses power if boiled hard.

$$ powder Japanese Eastern European

Used in Appelkram, Swedish Apple Snow with Cardamom and 7 more

Blended white beans

The best thickener here. Free protein, free fiber, no starch.

$ cooked

Used in Celeriac Remoulade and 7 more

Blended potato

Boil, blend with the cooking water. Creamy, glossy, zero fat.

$ cooked

Used in Zeytinyagli Bakla, Braised Fava Beans with Dill

Cashew cream

Soaked cashews plus water, blended for two minutes.

$$$ blended Indian American whole-food-fat