The pantry glossary

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Explore condiments and pantry staples from across the world.

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Recipes

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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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