Fenugreek: Fry the seeds, then toss in your pumpkin, a little bit of turmeric and salt, and cook it down until it’s soft. Use half a teaspoon of the powder for about 10 lamb chops. Chop the fresh leaves and fold them into dough for breads. Add the dried leaves to hot oil or curry dishes.

Lao Gan Ma crispy chilli in oil: Use it as a condiment to finish dishes or as a seasoning. Sprinkle it on cauliflower cheese, macaroni cheese, omelettes, and cold meats.

Malt extract: Use it in cream-based desserts like creme brulee and ice cream. It's good with chocolate in ganache and malt powder in milkshakes.

Lea & Perrins Worcestershire sauce: Use it in cheese- or tomato-based dishes or marinades. Add it to cheddar muffins or tomato sauce. Treat it like fish sauce.

Carob syrup: Use it in cakes and doughs to enrichen and sweeten them. It goes well with red meat and tahini. It's a chocolate alternative for vegans.

Cornish saffron: Use it in saffron aioli, fish stews, and risottos. A little goes a long way.

Smoked water: Use it to add smoky accents to food. It goes well in salad dressings, sauces, and homemade flatbreads.

Mirin: Use it in Japanese cooking. Add it to salad dressings, fried noodles, and as a seasoning in various dishes.

Agar agar: Use it as a setting agent in desserts. Make a clementine gel or use it in a whipped cheesecake instead of gelatine.

Elisir di gambero rosso: Use it to add a sweet fishy flavor to dishes. Mix it with oil and add a couple of drops to enhance the flavors of pasta, crostini, and more.

Chintextle: Use it as a spread in traditional Mexican dishes. It goes well with tortillas, vegetables, fish, and meat.

Vinegar: Use it to balance flavors and add acidity. Use apple cider vinegar for pickles and dressings. Make herb vinegars for dressings and sauces.