15 Global Ingredients That Will Instantly Upgrade Your Cooking

Sunday 19th Jul 2026 |

15 International Pantry Ingredients Every Home Cook Should Try

Gone are the days when ingredients like miso, gochujang or tahini were reserved for specialist food shops. Today, many of the world’s most exciting flavours can be found on the shelves of UK supermarkets, making it easier than ever to bring international cuisine into your own kitchen.

Whether you’re looking to add more depth to everyday meals, recreate your favourite restaurant dishes or simply experiment with new flavours, these pantry staples are well worth discovering. From Korean chilli pastes to Japanese seasonings and Middle Eastern spice blends, each ingredient has the power to transform simple recipes into something special.

Here’s our guide to 15 global ingredients every home cook should know.

1. Gochujang

Origin: South Korea

A rich, fermented chilli paste made from red chillies, glutinous rice, soybeans and salt. Gochujang delivers a unique balance of heat, sweetness and deep umami flavour.

Commonly used in:

  • Korean fried chicken
  • Bibimbap
  • Marinades
  • Stir-fries
  • Noodle dishes
  • Glazes for salmon and chicken

2. Miso Paste

Origin: Japan

Made from fermented soybeans, miso is one of Japan’s most versatile ingredients. Different varieties range from sweet white miso to robust red miso.

Commonly used in:

  • Miso soup
  • Ramen
  • Salad dressings
  • Marinades
  • Roasted vegetables
  • Butter sauces

3. Harissa

Origin: Tunisia

This North African chilli paste combines roasted peppers with spices including cumin, coriander and caraway for a smoky, warming flavour.

Commonly used in:

  • Lamb dishes
  • Couscous
  • Roasted vegetables
  • Tagines
  • Chicken marinades
  • Soups

4. Tahini

Origin: Middle East

A creamy paste made from toasted sesame seeds with a rich, nutty flavour that works equally well in savoury dishes and desserts.

Commonly used in:

  • Hummus
  • Salad dressings
  • Falafel
  • Sauces
  • Cakes and cookies
  • Dips

5. Preserved Lemons

Origin: Morocco

Whole lemons preserved in salt until the peel becomes soft, fragrant and intensely citrusy.

Commonly used in:

  • Tagines
  • Roast chicken
  • Seafood
  • Grain salads
  • Couscous
  • Pasta dishes

6. Sumac

Origin: Middle East

A deep crimson spice with a bright, tangy flavour that brings freshness without needing fresh citrus.

Commonly used in:

  • Grilled meats
  • Flatbreads
  • Salads
  • Hummus
  • Roasted vegetables
  • Kebabs

7. Za’atar

Origin: Middle East

A fragrant blend of herbs, sesame seeds and sumac that adds earthy, citrusy flavour to countless dishes.

Commonly used in:

  • Flatbreads
  • Roast vegetables
  • Chicken
  • Eggs
  • Yoghurt dips
  • Olive oil dressings

8. Panko Breadcrumbs

Origin: Japan

Lighter and flakier than traditional breadcrumbs, panko creates an exceptionally crisp coating when fried or baked.

Commonly used in:

  • Katsu curry
  • Crispy chicken
  • Fish
  • Croquettes
  • Baked pasta toppings
  • Vegetable fritters

9. Ponzu

Origin: Japan

A citrus-infused soy sauce that’s light, salty and refreshing with notes of yuzu, lemon or lime.

Commonly used in:

  • Sushi
  • Dumplings
  • Seafood
  • Salad dressings
  • Stir-fries
  • Dipping sauces

10. Furikake

Origin: Japan

A savoury seasoning blend usually made with sesame seeds, seaweed and dried fish, designed to add instant flavour.

Commonly used in:

  • Rice
  • Eggs
  • Avocado toast
  • Popcorn
  • Noodles
  • Salads

11. Kimchi

Origin: South Korea

Fermented vegetables, usually cabbage, with garlic, ginger and chilli. It’s spicy, tangy and packed with flavour.

Commonly used in:

  • Fried rice
  • Noodles
  • Sandwiches
  • Burgers
  • Dumplings
  • Pancakes

12. Black Garlic

Origin: East Asia

Fresh garlic slowly fermented until it becomes soft, sweet and almost balsamic in flavour.

Commonly used in:

  • Steak
  • Risotto
  • Pasta
  • Sauces
  • Mash
  • Butter

13. Nduja

Origin: Italy (Calabria)

A spicy, spreadable pork sausage with smoky chilli flavours that melts beautifully into sauces.

Commonly used in:

  • Pizza
  • Pasta
  • Garlic bread
  • Bruschetta
  • Seafood
  • Tomato sauces

14. Crispy Chilli Oil

Origin: China

A crunchy chilli condiment combining oil, garlic, onions and spices for heat, texture and savoury richness.

Commonly used in:

  • Dumplings
  • Eggs
  • Noodles
  • Pizza
  • Stir-fries
  • Soups

15. Yuzu Juice

Origin: Japan

A fragrant citrus juice offering flavours somewhere between lemon, lime and grapefruit.

Commonly used in:

  • Salad dressings
  • Seafood
  • Cocktails
  • Desserts
  • Cakes
  • Marinades

Bring the World Into Your Kitchen

Exploring new ingredients is one of the easiest ways to refresh your cooking without learning entirely new techniques. A spoonful of gochujang can transform a simple chicken marinade, while a sprinkle of sumac can brighten a salad in seconds. Whether you’re experimenting with Japanese pantry staples, discovering the bold flavours of Korea or embracing the warmth of Middle Eastern spices, these ingredients open the door to countless new recipes.

Many are now readily available in UK supermarkets such as Tesco, Sainsbury’s, Waitrose and M&S, making it easier than ever to recreate authentic flavours at home. And if you’re wondering what to cook first, don’t worry—we’ll be exploring each of these ingredients in more detail, sharing recipe inspiration and practical tips to help you make the most of every one.


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