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Are there any international ingredients that are becoming more popular in mainstream cuisine?

Deric Klein

There is no doubt that globalisation is having a significant impact on the way we eat. With access to a wider range of ingredients and an increased awareness of world cuisines, people are embracing new flavours and cooking techniques that were once considered exotic or unfamiliar. As a result, there are a number of international ingredients that are becoming more popular in mainstream cuisine.

One such ingredient is tahini, a paste made from ground sesame seeds that is commonly used in Middle Eastern cooking. Tahini has become a popular ingredient in dishes such as hummus, tahini sauce and baba ghanoush. It is also being used in non-traditional dishes such as baked goods and smoothies. Its nutty flavour and creamy texture make it a versatile ingredient that can enhance a variety of dishes.

Another ingredient that is gaining popularity is miso, a fermented soybean paste that is a staple in Japanese cuisine. Miso has a unique flavour that is both sweet and savoury, and it is commonly used in soups, marinades and dressings. It is also being used in non-traditional ways, such as adding it to caramel or using it as a seasoning for popcorn.

Turmeric is another international ingredient that is becoming more popular in mainstream cuisine. This bright yellow spice, which is commonly used in Indian and Middle Eastern cooking, has been hailed for its anti-inflammatory properties and health benefits. It is being incorporated into a variety of dishes, from smoothies to curries, and even in lattes.

Harissa, a fiery paste made from roasted red peppers and spices, is also gaining popularity. It is a staple in North African cooking, particularly in Tunisia, and is used to add flavour and heat to dishes such as stews and couscous. It is also being used as a condiment, often served with grilled meats or spread on sandwiches.

Finally, za’atar, a Middle Eastern spice blend made from thyme, sumac, and sesame seeds, is becoming more widely used in cooking. It has a unique and complex flavour that pairs well with a variety of dishes, from roasted vegetables to grilled meats, and is also being used in non-traditional ways, such as sprinkled on breads or used as a seasoning for popcorn.

In conclusion, as the world becomes more connected, the ingredients we use in our cooking are becoming more diverse. These international ingredients are not only making their way into mainstream cuisine, but also being used in innovative and non-traditional ways. Whether you are an adventurous cook or simply looking to add a new flavour to your meals, there are plenty of international ingredients to explore.