The pantry glossary

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Explore condiments and pantry staples from across the world.

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Adzuki Red Bean

Adzuki red beans, also known as adzuki or aduki beans, are small, round legumes grown mainly in East Asia.

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Bamboo shoots

Bamboo shoots are the edible shoots of certain species of bamboo. They have a mild, slightly sweet flavor and can be cooked in many ways.

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Black vinegar

Black vinegar, also known as Chinese black vinegar, is a type of fermented grain vinegar traditionally made from rice, wheat, millet or sorghum.

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Candlenuts (Kemiri)

Waxy, cream-coloured nuts ground into Indonesian and Malaysian spice pastes to add body and richness.

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Char Siu Sauce

Char siu sauce is a sweet and savory barbeque sauce originating from East Asia. It is made with fermented soybeans, garlic, hoisin sauce, honey, Chinese five-spice powder, sesame oil and other ingredients.

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Chili Crisp

Chili crisp is a crunchy, spicy Chinese condiment of fried chili flakes, garlic and shallots suspended in oil, adding heat, crunch and umami to almost any dish.

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Coconut milk

Coconut milk is a creamy liquid that is produced by combining the flesh of mature coconuts with water. It has a sweet and mild flavor and is commonly used as a dairy-free alternative in cooking as well as for beverages.

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Cornflour

Cornflour (or Cornstarch) is a white, powdery starch derived from the endosperm of corn kernels. It is widely used as a thickening agent in cooking and baking to add texture or a glossy sheen to foods.

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Crispy fried shallots

Crispy fried shallots are a popular topping or garnish in many Southeast Asian countries. To prepare, thin slices of shallots are deep-fried in oil until golden and crisp.

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Curry Roux

Curry Roux: A 'roux' is a mixture of equal parts fat (usually butter) and flour, which is cooked to create a thickening base for sauces.

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Dark Soy Sauce

Dark Soy Sauce is a variety of soy sauce made from fermented soybeans, salt, and water. It has a more complex flavor than light soy sauce and is used to add a layer of umami flavor to dishes.

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Dashi (Japanese Soup Stock)

Dashi is a Japanese soup stock traditionally made from kombu (kelp) and bonito flakes (dried fish).

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Doenjang (Korean Fermented Soybean Paste)

Doenjang is Korea's foundational fermented soybean paste — earthy, funky and deeply savoury, traditionally made by fermenting soybean blocks in brine for months.

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Doubanjiang (Sichuan Chili Bean Paste)

Doubanjiang, or Sichuan chili bean paste, is a deep red, funky fermented paste of broad beans, soybeans and chilies — the foundational flavour behind mapo tofu.

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Egg Noodles

Egg noodles are a springy wheat noodle enriched with egg, sold fresh or dried and central to Chinese stir-fries and noodle soups.

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Fermented Red Bean Curd (Nam Yu)

Cubes of tofu fermented with red yeast rice and rice wine, sold in jars as a intensely savoury, wine-scented paste.

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Fermented shrimp paste

Fermented shrimp paste is a food product made from fermented shrimp or small fish. It is commonly used in Southeast Asian cuisines to add flavor and texture to dishes.

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Fish Sauce

Fish sauce is a condiment made from fermented fish or shellfish. It is used in many Southeast Asian cuisines and has a pungent, salty flavour. Fish sauce is often used as a flavouring agent to enhance the umami flavour of dishes and can be used as a dipping sauce or marinade.

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Five Spice Powder

Chinese five spice powder is a warm, fragrant spice blend of star anise, cloves, cinnamon, Sichuan peppercorn and fennel seed — a pinch adds instant depth to marinades, roasts and braises.

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Furikake (Japanese Rice Seasoning)

Furikake is a savoury-sweet Japanese rice seasoning — a crunchy sprinkle of nori seaweed, sesame seeds, bonito flakes and sugar shaken straight over a bowl of rice.

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Gochugaru

Gochugaru is a type of red pepper flakes used in Korean cuisine. It is made from dried chili peppers that have been ground into fine flakes, and is known for its bright red color and spicy flavor.

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Gochujang

Gochujang is a spicy, sweet, and savory red chili paste that is an essential component in Korean cuisine. It is made from fermented soybean paste, red pepper powder, salt, glutinous rice, and other spices.

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Goma Dare (Japanese Sesame Sauce)

Goma dare is a creamy, nutty Japanese sesame sauce made from ground toasted sesame, soy, vinegar and mirin, used for shabu-shabu, cold noodles and salads.

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Hoisin Sauce

Hoisin sauce is a dark, sweet and spicy Chinese condiment made from fermented soybeans, garlic, chilies and various spices.

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Ikan Bilis (Dried Anchovies)

Ikan bilis are tiny dried anchovies used across Indonesia and Malaysia to build savoury depth in stocks, sambals and crunchy toppings.

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Jasmine Rice

Jasmine rice is a long-grain Thai rice with a soft, faintly sticky texture and a fragrant, popcorn-like aroma.

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Katsuobushi (Japanese Bonito Flakes)

Katsuobushi is dried, smoked and fermented skipjack tuna shaved into delicate flakes — the backbone of Japanese dashi stock and a classic topping for takoyaki and okonomiyaki.

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Kecap Manis (Indonesian Sweet Soy Sauce)

Kecap manis is a thick, sweet Indonesian soy sauce flavoured with palm sugar, giving it a syrupy texture and rich caramel-like sweetness alongside its salty, savoury base.

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Kewpie Mayonnaise

Kewpie mayonnaise is a type of Japanese-style mayonnaise that is made from egg yolks, vinegar, sugar and vegetable oils.

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Korean black bean paste sauce (Chunjang: 춘장)

Korean black bean paste sauce, also known as chunjang (춘장) in Korean, is a rich and savory condiment that is used in a variety of Korean dishes, including jjajangmyeon, a popular Korean-Chinese noodle dish.

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Korean spicy dipping sauce (Ssamjang: 쌈장)

Korean spicy dipping sauce (Ssamjang: 쌈장) is a traditional Korean condiment that is used as a dipping sauce, marinade, or dressing.

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Light Soy Sauce

Light Soy Sauce is a type of Chinese soy sauce made from fermented soybeans. It is lighter in color and flavor than regular soy sauce but still has a salty, umami-rich flavor.

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Mentsuyu (Noodle Soup Base)

Mentsuyu is a concentrated soup base used to make noodle soups such as udon and ramen

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Mirin (Japanese Sweet Rice Wine)

Mirin is a Japanese sweet cooking rice wine with a mild, slightly sweet flavour. It is made from fermented glutinous rice and shochu (a distilled alcohol).

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Miso

Miso is a traditional Japanese fermented soybean paste and stock used to create soups, marinades, dressings, and more.

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MSG (Monosodium Glutamate)

MSG (monosodium glutamate) is a standalone umami seasoning — the sodium salt of a naturally occurring amino acid, best known under the Ajinomoto brand.

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Mung Bean Glass Noodles (Woon Sen)

Fine, wiry noodles made from mung bean starch that turn clear and slippery once soaked.

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Nori Seaweed

Nori Seaweed is an edible seaweed, cultivated and commonly used to wrap sushi rolls.

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Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc cham is Vietnam's all-purpose dipping sauce — a balanced mix of fish sauce, lime juice, sugar, garlic and chili that hits sweet, sour, salty and spicy all at once.

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Oyster Sauce

Oyster sauce is a thick, dark brown condiment made from oyster extracts combined with soy sauce and seasonings.

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Palm Sugar

Palm sugar is an unrefined sweetener made from the sap of several types of palm trees. It has a subtle caramel flavor and is used as a natural sweetener in many dishes, including curries and desserts.

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Panko (Japanese Bread Crumbs)

Panko (also known as Japanese breadcrumbs) is a type of light and airy breadcrumb used mainly in Japanese cuisine.

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Perilla Leaves (Kkaennip)

Large, jagged-edged green leaves with an aniseed and mint aroma, eaten fresh as a wrap or pickled in soy.

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Perilla oil

Perilla oil is a type of oil made from the seeds of perilla plant, which is commonly found in East Asia. The oil is extracted through a process of cold-pressing the seeds, which produces a golden-green colored oil with a distinct nutty flavor and aroma.

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Ponzu Sauce (Japanese Citrus Soy Sauce)

Ponzu is a bright, citrusy Japanese sauce that blends soy sauce with tart citrus juice, rice vinegar and dashi — a classic dipping sauce for sashimi, dumplings and shabu-shabu.

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Potato starch

Potato starch is a white powder produced by finely grinding and drying peeled potatoes. It is typically used as a thickening agent or stabilizing agent in various recipes and cooking techniques, such as sauces and batters.

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Qi Zi (Dried Goji Berries)

Qi zi are small dried red berries, also sold as goji berries or wolfberries, used in Chinese soups, congee and teas.

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Rice Flour

Rice flour is a fine powder made from ground up rice. It is used as a gluten-free alternative to wheat flour in baking and cooking.

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Rice Noodles

Rice noodles are a type of Asian noodle made from rice flour and water. They can be found in many Asian dishes, such as stir-fries, pho, and lo mein.

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Rice Paper

Rice paper is a thin, edible wafer made from ground rice. It is commonly used to wrap food and make traditional desserts, such as dim sum or spring rolls.

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Rice Vinegar

Also known as “rice wine vinegar” or “rice vinegar”, this is a popular type of vinegar made from fermented rice. It has a mild flavor, making it suitable for use in dressings and marinades.

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Sake (Japanese Rice Wine)

Sake (Japanese Rice Wine): A type of alcoholic beverage made from fermented grain, primarily rice. It is brewed in a traditional style, similar to beer but with a much higher alcohol content and a slightly sweet flavor.

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Sambal Oelek

Sambal oelek is a simple, fiery Indonesian chili paste made from little more than ground fresh red chilies, vinegar and salt.

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Sesame oil

Sesame oil is a fragrant vegetable oil made from sesame seeds. It has a high smoke point, making it suitable for deep-frying and stir-frying.

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Shaoxing wine

Shaoxing wine is a type of Chinese yellow rice wine, made from fermented Shaoxing rice and typically aged for several years.

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Shichimi Togarashi (Japanese Seven Spice)

Shichimi Togarashi, also known as Japanese Seven Spice, is a traditional Japanese condiment made from a blend of seven ingredients: red chili, sesame seeds, dried orange peel, nori (dried seaweed), ginger, poppyseed and sansho (Japanese pepper).

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Sichuan Peppercorn

Sichuan peppercorn isn't a true peppercorn but a citrusy, tingly spice that leaves a buzzing numbness on the tongue — essential to Sichuan hot pot, mapo tofu and five spice powder.

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Soba Noodles (Buckwheat Noodles)

Soba noodles are traditional Japanese noodles made of buckwheat flour. They are usually thin and light in texture and can be served hot or cold.

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Soybean paste

Soybean paste (Doenjang: 된장) is a traditional Asian seasoning made from fermented soybeans. The paste is made by cooking soybeans, crushing them into a paste, adding salt and water, and allowing the mixture to ferment for several months.

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Soy Sauce

Soy sauce is a savoury, salty condiment made from fermented soybeans, wheat, salt and water. It's one of the most fundamental seasonings in Asian cooking, used in marinades, stir-fries, dipping sauces and braises.

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Sriracha Sauce

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt.

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Sweet potato noodles/Korean glass noodles (Dangmyeon: 당면)

Sweet potato noodles, also known as Korean glass noodles or Dangmyeon (당면) in Korean, are a type of noodle made from sweet potato starch. These noodles are translucent, chewy and bouncy in texture, and are a staple in Korean cuisine.

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Tamari (Japanese Gluten-Free Soy Sauce)

Tamari is a rich, mellow Japanese soy sauce brewed with little to no wheat — a naturally gluten-free alternative to regular soy sauce with a smoother, less sharp flavour.

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Tamarind

Tamarind is a type of tropical fruit that is commonly used in Asian, East African, and Middle Eastern cuisine. It has a very distinctive sour and slightly sweet flavor.

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Teriyaki Sauce

Teriyaki is a glossy Japanese glaze of soy sauce, mirin, sake and sugar, simmered until syrupy and brushed over grilled chicken, salmon and beef.

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Tonkatsu Sauce

Tonkatsu Sauce is a popular Japanese sauce made from fruits, vegetables, and seasonings. It is thick, dark brown in color and has a mildly sweet, tangy flavor.

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Udon Noodles

Udon noodles are a type of thick, chewy wheat-based noodle typically used in Japanese cuisine. Unlike soba or ramen, Udon noodles are usually served hot with a dashi (broth) base.

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Wakame Seaweed

Wakame Seaweed is a species of brown seaweed that is widely used in Japanese cuisine. It has a sweet, nutty flavor and is often served with miso soup or salads.

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Wasabi

Wasabi is a pungent Japanese condiment with a sharp, sinus-clearing heat — traditionally grated from the wasabi rhizome, though most tubed and packet wasabi is a horseradish-based substitute.

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White Pepper

White pepper is the dried, mature fruit of the Piper nigrum pepper plant. It has a slightly different flavor than black pepper, with a milder and less pungent taste.

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Wood Ear Mushrooms

Thin, ear-shaped black fungus sold dried, prized for a crunchy, gelatinous texture rather than flavour.

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XO Sauce

XO sauce is a luxurious, savoury Cantonese condiment of dried scallops, dried shrimp and chili simmered in oil — often called the 'caviar' of Chinese condiments.

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Yangnyeom Sauce (Korean Sweet and Spicy Sauce)

Yangnyeom is the sticky red gochujang, garlic and syrup sauce that coats Korean fried chicken, tteokbokki and spicy wings.

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Yuzu Kosho (Japanese Citrus Chili Paste)

Yuzu kosho is a fiery, aromatic Japanese paste of fermented chilies and yuzu citrus zest — a little goes a long way as a finishing condiment for grilled meats, hot pot and noodles.

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