Connacht, Ireland
Achill Island sea salt
Achill Island sea salt is a condiment from County Mayo, rooted in local cooking tradition.
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Iran
Advieh
ادویه
The Iranian spice blend — rose petals, cinnamon, cardamom, cumin and turmeric in varying proportions — mixed differently in every region and household.
Benin
Afitin
Fermented locust bean (néré/Parkia biglobosa) condiment; a powerful flavour enhancer; called 'African mustard' in Benin; the Fon name is afitin and Yoruba name is iru; essential to sauces.
Côte d'Ivoire
Akpi
Djansang seeds toasted and ground into a thickening, faintly bitter paste that goes into palm-nut and okra sauces.
Liberia
Akpi
Aromatic African nut used as a thickener and seasoning in Liberian soups and sauces.
Puerto Rico
Alcaparrado
A Puerto Rican mixture of capers, olives, and pimientos used to season stews and rice dishes.
Wales, United Kingdom
Anglesey sea salt
Anglesey sea salt is hand-harvested from seawater in the Menai Strait and sold as fine or flaked crystals.
Port of Spain, Trinidad and Tobago
Angostura Bitters
Concentrated aromatic bitters made to a secret recipe in Port of Spain since the company moved there in 1875.
Switzerland
Aromat
A yellow seasoning powder of salt, monosodium glutamate, herbs and dried vegetable, shaken over eggs, potatoes and salad.
Bohol, Philippines
Asín tibuok
Asín tibuok, the "unbroken salt" of Bohol filtered through seawater-soaked coconut husk and fired in a clay pot that is smashed to release it, is made by a handful of families, is on the Slow Food Ark of Taste, and is one of the strongest rarity items available anywhere in the Asian file.
Barbados
Bajan Seasoning
A wet green paste of marjoram, thyme, parsley, spring onion, garlic and hot pepper, rubbed into every piece of meat and fish before cooking.
Myanmar
Balachaung
ဘလချောင်း
Dried shrimp pounded and fried in oil with masses of garlic, shallot and chilli until crisp, dark and floss-like; kept as a relish for rice.
Ingredient
Bandrélé Salt
Sel de Bandrélé
Traditional sea salt produced by 'mamas shingo' from mangrove mud in Bandrélé. The mud is filtered, evaporated over wood fires, and the resulting salt is sometimes blended with vanilla or other spices.
Liberia
Beniseed
Sesame seed used in Liberian sauces, breads and ground condiments.
Eritrea
Berbere
በርበሬ
The soul of Ethiopian cuisine. A deeply complex red spice blend built around dried chili peppers and layered with a dozen or more aromatics — fenugreek, cardamom, korarima, ajwain, cloves, ginger, garlic and more. The heat and depth behind every wot.
United Arab Emirates
Bezar Spice Mix
بهارات البزار
Traditional Emirati spice blend with cinnamon, cumin, coriander, fennel, cardamom, and other spices, essential for machboos and other dishes, aromatic blend with balanced flavors and fresh spices, essential.
Bonaire
Bonaire Sea Salt
Saliña di Bonaire
Sea salt harvested from Bonaire's historic salinas, where salt pans remain a defining landscape and part of the island's working heritage.
Thrace, Bulgaria
Bulgarian Rose Water
Българска розова вода
Distilled from Rosa damascena picked before dawn in the Valley of Roses, used by the spoonful in lokum, syrups and rose jam.
Cameroon
Bush Mango
Ndo'o
The dried and ground kernel of the wild mango, used as a thickener that turns sauces glossy and slightly stretchy.
Seychelles
Caris Masala
Seychellois curry masala spice blend — a mix of roasted spices including coriander, cumin, turmeric, fenugreek, cardamom, and cinnamon; the foundation of every Creole curry; reflects the Indian influence on Seychellois cuisine; each family has its own blend.
Australia
Chicken Salt
Chicken salt is a yellow savoury seasoning of salt, spices, and flavour enhancers, commonly shaken over hot chips.
Philippines
Coconut Curds
Latik
Golden brown coconut curds made by reducing coconut milk until the solids separate, used as a topping for kakanin.
Guadeloupe
Colombo Powder
Colombo
The signature Guadeloupean spice blend; a curry-like mix of pepper, turmeric, coriander, cumin, fenugreek, and mustard seed; also called massalé; brought by Indian indentured workers in the 19th century; the foundation of Colombo dishes; the Colombo powder that is the soul of Guadeloupean cuisine.
Cyprus
Cyprus Flake Salt
Αλάτι σε νιφάδες Κύπρου
Cyprus flake salt is hand-harvested sea salt formed into delicate white crystals as brine evaporates in shallow pans.
Niger
Dawa Dawa
Fermented African locust bean condiment, called dawa dawa in Hausa; pungent, umami-rich, and used as a natural flavour enhancer in virtually every Nigerien soup, replacing or supplementing bouillon cubes.
Ghana
Dawadawa
Dawa Dawa
African locust bean seeds fermented, pounded and pressed into dark cakes with a powerful savoury smell.
Algeria
Dersa
دارسة
Garlic, cumin and paprika pounded to a paste with olive oil and used as the base seasoning of most red Algerian stews.
Dominica
Dominican Green Seasoning
Green Seasoning
A blend of coriander, thyme, green onions, garlic, and Scotch bonnet peppers; the foundation of Dominican cooking; used to marinate fish, meat, and poultry; the African tradition of using seasoning herbs endures in Dominican kitchens; the green seasoning of Dominica; the soul of island cuisine; the base of every pot.
Haiti
Epis
A wet green base of parsley, thyme, spring onion, garlic, peppers, cloves and sour orange, blended and kept in the fridge for every dish.
Northern Guinea-Bissau (Cacheu / Oio Mangrove Rice), Guinea-Bissau
Farim Salt
Sal de Farim
Artisanal salt harvested from the Cacheu riverbed near Farim, over 100 km from the Atlantic coast; the tidal river leaves a salt crust during the dry season (November–May); women collect, filter, and boil the brine using mangrove wood; a Slow Food Presidium product since 2011; one of the food products TasteAtlas lists for Guinea-Bissau.
Romania
Fermented Bran Sour
Borș
A sour liquid made by fermenting wheat bran with water and herbs, used to sour soups instead of vinegar or lemon.
Brunei
Fermented Durian
Tempoyak
Fermented durian paste used as seasoning in Sumatran cooking, funky and complex
Philippines
Fermented Fish Paste
Bagoong Isda
A fermented fish paste used in Ilocano cuisine, the base for pinakbet and dinengdeng, with a strong umami flavor.
Mali
Fermented Néré Seeds
Soumbala
A fermented condiment made from néré (African locust bean) seeds; a key flavoring in Malian and West African cuisine; the seeds are boiled, fermented, and dried; used to season sauces, stews, and soups; has a pungent, umami flavor; listed in What The World Eats as a core condiment of Mali; the Maggi cube of traditional Malian cooking.
Philippines
Fermented Shrimp Paste
Bagoong
An essential Filipino fermented shrimp or fish paste, pungent and salty, used as a seasoning and condiment.
Pays de la Loire, France
Fleur de Sel
Fleur de sel de Guerande
Premium hand-harvested sea salt from Guerande, with moist delicate crystals.