If you want an authentic Louisiana gumbo experience, gumbo filé powder plays a unique role. Made from dried, ground sassafras leaves, filé adds both thickening power and a distinctive earthy, tea-like flavor that is closely associated with Creole and Cajun cooking. The problem is availability. Gumbo filé is not always …
Culantro is essential for achieving an authentic flavor in many West Indian, Central American, and Latin American dishes. Its long, serrated leaves and powerful cilantro-like aroma are foundational in preparations such as Puerto Rican sofrito, Panamanian guiso, and various Caribbean stews and sauces. The challenge with culantro is availability. Outside …
Rice syrup — often called brown rice syrup — is made by breaking down the starches in cooked rice with natural enzymes, converting them into a blend of simple sugars (mainly maltose, maltotriose, and glucose). The result is a thick, sticky syrup with a mild nutty sweetness and a hint …
Winter savory is a prized herb, especially for bean dishes and poultry, thanks to its peppery, piney, and slightly bitter flavor. However, it’s not always easy to find unless you grow it yourself. If you’re looking for the best winter savory substitutes, here are your top options—each with tips on …
White vinegar is a kitchen staple, known for its sharp, clean acidity and crystal-clear appearance. It’s incredibly versatile—used for pickling, cleaning, baking, and brightening up recipes. But if you run out, don’t worry! There are several excellent substitutes that can step in, each with its own unique qualities. Here’s a …
Mango powder—also known as amchur or amchoor—is a staple in Indian cuisine, prized for its ability to add a tangy, fruity brightness to dishes without extra moisture. Its unique combination of tartness, subtle sweetness, and gentle fruit aroma makes it a favorite for curries, chutneys, marinades, and snacks. If you can’t find it …
Alum’s primary culinary use is as a food preservative/crisping agent for pickles. It is used as a soak, so you will have to wash the pickled items before using them. The next most significant culinary use for it is in baking powder. In either case, there are reasons that you …
Ssamjang means “wrap sauce” in Korean. It has the name because it is traditionally used on Korean wraps (called ssam) that are usually consumed as street food. You will need it if you plan to make ssam yourself or any of the other dishes that ssamjang can improve. If you …