These dried Italian chillies have a real kick and are great in everything from tomato sauce to salads

The most brilliant seasoning – sprinkle it on salads for an umami finish or on popcorn to make it pop; it also makes incredible vegan mac and cheese

Mum added it to pretty much everything and I start every day with ginger and hot water

This spice gives anything from meat and fish to roast vegetables a deep, savoury hit. A little can go a long way

Fry eggs and cubed potatoes in this Italian pork paste for a spicy brunch, or toss vegetables in it for an umami hit

Squeeze them for milk, toast them, pop them … they’re delicious and versatile, says the chef-owner of Inver

Common in Chinese and Taiwanese cooking, this pickle will add a tasty crunch to fried rice, noodle soup and grilled fish

Not everyone likes them – but they add punch to a plate of food

The English chef on using the Italian condiment as a dressing, a rub or a marinade

The Israeli chef on the addictive sesame seed paste, and how to use it in baking, dressings or drizzled over your favourite dessert

This very British product goes with meat and terrines and can zing up a salad

The Malaysian version of jaggery, its butterscotch flavour is great in dressings, curries or even a sticky toffee pudding

A supermarket staple that has many more uses than you may first imagine, from breaded and fried to whipping it up as a dip

One cube is great for seasoning– and if you want to make a stock, use a few

Less harsh than other vinegars, it makes for a fragrant dipping sauce and is amazing with fish

This Filipino fermented shrimp paste provides a strong hit of umami

The chef’s go-to, as used by her grandmother, to add warmth to bread, sweet and savoury dishes

The cookery writer’s go-to nut for a filling for home-made profiteroles and a crunchy topping for barbecued vegetables