Pantry flavour enhancers

Texture

• Fried shallots add crunch to rice and noodles, salads, and baked pasta or casseroles.
• Chile oil/chile crisp add a spicy, crunchy kick to everything.

Fermented/pickled

• Kimchi, sauerkraut, pickled beets, and miso are all instant flavour enhancers
• Preserved lemons to add to stews, curries, grain dishes.

Cured and tinned

• Tinned fish: sardines, mackerel, salmon and/or oil-packed tuna for snacking or flaking into a salad or pasta.
• Cured meats like salami and smoked meats like bacon can be added to stir-fries.

Spreads

• Creme Fraiche can pump a dish up.
• Use Tahini in salad dressings and dips.