Agar agar powder – vegetarian gelatin made from sea vegetables with no flavour or odour, a versatile option for sweet or savoury cooking.
Agave nectar – runny sweet syrup made from the agave cactus, approximately 25% sweeter than sugar and can be used as a sugar substitute.
Amaranth flour – flour made from the seeds of the amaranth plant and naturally gluten free.
Angel hair pasta – very fine long pasta, best used with delicate flavours.
Apple cider vinegar – raw vinegar made from apples containing live enzymes which can be used in place of lemons or wine in cooking or used as a salad dressing.
Arborio rice – plump short-grain rice, popular for its use in risotto due to its ability to absorb liquid.
Bellino tomatoes – variety of tomatoes with a sweet flavour.
Black rice – short black grain rich in antioxidants, slightly sweet with a nutty texture and can be used in place of white or brown short grain rice.
Brown rice noodles – gluten free noodle made from brown rice flour.
Cacao powder – chocolate powder made from unroasted cacao beans, rich in antioxidants and minerals.
Carob powder – chocolate powder from the pod (seed) of the carob trees, rich in minerals, vitamins and antioxidants with a slightly bitter taste.
Celery heart – the white stalks in the centre of the celery plant.
Cayenne pepper – red pepper dried and ground to a fine powder used to create heat in dishes.
Chia seeds – seeds of the salvia hispanica plant native to Central America, rich in fibre and essential fatty acids.
Coconut water – the watery clear liquid found inside a young coconut, rich in minerals including potassium.
Dulse flakes – variety of seaweed harvested from the waters in Canada, dried and ground into flakes, very rich in sea minerals.
Flaxseeds – seeds from the flax plant, also know as linseeds, rich in essential fatty acids and fibre.
Freekeh – grain made from young green wheat which has been toasted and cracked, can be used in place of rice, quinoa or pasta.
Haloumi – brined slightly springy white cheese with a salty taste, often fried and popular in Mediterranean cuisine.
Harissa – hot paste made using chillies, herbs and spices popular in North African and Middle Eastern cuisine.
Hulled tahini – paste made from sesame seeds, available hulled or unhulled. Hulled simply means the outer husk of the sesame seeds have been removed and therefore has a lighter, more neutral flavour.
Jalapeño – popular chilli pepper, which can be purchased fresh or jarred in brine.
LSA – blend of linseeds, sunflower seeds and almonds, rich in fibre and nutrients.
Mascarpone – rich and creamy cheese made from curdling milk with a form of acid, can be used in savoury or sweet dishes.
Medjool dates – large, soft and sweet variety of date, popular for raw dessert cooking.
Millet – ancient seed originally cultivated from Africa and northern China, it has a slightly sweet and nutty flavour and can be used in sweet or savoury cooking.
Miso paste – thick paste made primarily from fermented soybeans and often one other grain such as barley or brown rice. Rich in live enzymes with a salty and slightly sweet taste.
Nori – popular seaweed variety pressed into thin sheets and dried, and provides a good dietary source of iodine.
Pandan leaf – member of the pandanus family, long, thin green leaves with a delicate sweet flavour, popular in Asian cuisine.
Pepita seeds – also known as pumpkin seeds, are the edible kernels of the pumpkin fruit and rich in zinc.
Perino gold tomatoes – variety of tomatoes with a slightly sweet flavour and small in size.
Preserved lemons – lemons which have been preserved in salt, traditionally used in Moroccan and Middle Eastern cooking.
Quinoa – gluten free seed often considered a grain, high in protein, minerals and fibre. Quinoa flour is flour made from the quinoa seed.
Rice vermicelli noodles – long and thin noodles made from rice flour and naturally gluten free.
Rose water – Middle Eastern essence made from rose petals used in cooking with a subtle floral flavour.
Saffron – red spice from the flower of Crocus sativus plant, which gives colour and a subtle taste to dishes.
Sauerkraut – made from fermented cabbage, rich in live enzymes and probiotics, with a tangy flavour, commonly used as a condiment.
Shrimp paste – paste made from fermented ground shrimp mixed with salt, herbs and spices, popular in Thai and Southeast Asian cooking.
Smoked paprika – spice made from dried peppers that have been smoked and ground to powder form.
Spelt self-raising flour – flour made from the spelt grain.
Sumac – the ground-up fruit of a shrub grown in the Middle East and Mediterranean regions, with a rich purple colour and a tangy tart flavour.
Tamari – gluten free form of soy sauce made from whole soybeans.
Tofu – made from fermented soybeans pressed into blocks, available in a soft or firm variety and popular choice for vegetarian protein.
Turmeric – golden Indian spice, which contains the active ingredient curcumin, known for its anti-inflammatory effects.
Vanilla bean extract – sweet syrup made from pure vanilla beans.
Verjuice – cooking liquid made from the juice of unfermented grapes, can be used in place of wine or lemon juice.
Wakame – variety of seaweed, popular in Japanese and Korean cuisine, often purchased dehydrated or as flakes.
Wild rice – long black grain belonging to the grass family, native of North America, boasting a nutty texture and ability to hold its shape during cooking.