International markets offer abundant spices and condiments. And because turnover in their spice racks is likely higher than at a conventional North American grocery store, the offerings tend to be fresher — so even if the names are familiar, the taste may be new.
In Indian markets, look for black cardamom for its pungent, smoky taste. Pick up star anise or mace for curries and chutneys, and seek out big bags of whole chilies (try our Stir-Fried Chicken and Vegetables With Coconut Curry Sauce or this Fresh Coconut Chutney recipe to start). There’s also an array of pickled fruits and vegetables, such as raw mangoes and green peppers, often with different ingredients, like lemon and berries, Godbole says. Condiments like tamarind sauce and Maggi ketchup bring a different kind of tang to your table (explore this array of 13 international condiments and sauces).
Mexican and Latino groceries offer a variety of whole spices and herbs, like cumin seeds and oregano. Mexican oregano is more citrusy than Italian; both can be mashed by hand to add to soups and stews, says Guzman. Ground annatto seeds make achiote paste, which gives al pastor its reddish color and characteristic smoky flavor.
Unlike the Asian-sourced cassia cinnamon sold in most conventional U.S. markets, the cinnamon in Mexico is Ceylon, a thin-bark cinnamon with many layers. “It’s less spicy, more sweet and complex,” Guzman explains. (Use these tips to find the best cinnamon.)
And, of course, shelves are usually overflowing with a variety of chilies, the pillar of Mexican and Latin cuisine: ancho, pasilla, chipotle, and more. Consider making your own flavored waters from tamarind pods or hibiscus leaves, which create a stunning red beverage with natural acidity.
Asian groceries carry more kinds of soy sauce than you might have known existed: dark, light, sweet, and others. Pick up something that looks interesting and experiment with it.
There are larger, cheaper bottles of sriracha and dark vinegar than you’ll find at a grocery chain, as well as a huge array of fermented products — soybeans, chilies, and tofu — that you can keep in your fridge seemingly forever, Kung says.
Korean markets offer several varieties of kimchi, made from cucumber, radish, and many other vegetables beyond cabbage.
In Persian markets, seek out the big containers of tahini and an assortment of high-quality olive oils stamped with place of origin (try this Tahini-Yogurt Sauce). And don’t miss the dried or fresh spices and herbs, such as turmeric, cumin, mint, parsley, and fried whole limes.
For more tips on how to shop at international markets, see “How to Shop an International Market,” from which this article was excerpted.
