GARLIC, BLACK
Flavor: salty/sweet/umami, with earthy notes of balsamic vinegar, chocolate, licorice, molasses, syrup, tamarind, and/or truffles, and a custardlike texture
Volume: quiet–moderate
What it is: aged, fermented garlic
Brand: The Spice House (thespicehouse.com)
Asian cuisines
basil
bell peppers, roasted
butter and brown butter
celery root
cheese, e.g., cream, Parmesan
chiles, e.g., milder
chives
dips
garlic
honey
kale
Korean cuisine
lemon
mushrooms
noodles, e.g., Asian
oil, olive
olives
parsley
pastas
pizza
potatoes
risottos
salad dressings
salads, e.g., potato
shallots
tapenades
tomatoes
vinegar, e.g., balsamic, white balsamic
wine
Flavor Affinities
black garlic + basil + olive oil + tomatoes + white balsamic vinegar
GARLIC, GREEN (aka BABY GARLIC or SPRING GARLIC)
Season: spring
Flavor: slightly sweet, with notes of garlic and herbs
Volume: quiet–moderate
Possible substitute: scallions
aioli
artichokes
asparagus
baked goods, e.g., breads
basil
cheese, e.g., Parmesan
eggs, e.g., frittatas, omelets
garlic
gratins
leeks
lemon, e.g., juice, zest
oil, e.g., vegetable
parsley
pasta
pestos
pine nuts
pizza
potatoes, e.g., mashed
risottos
salad dressings
salads
sauces
soups
stir-fries
Flavor Affinities
green garlic + artichokes + balsamic vinegar + olive oil + parsley
green garlic + asparagus + Parmesan cheese + pasta
green garlic + basil + olive oil + Parmesan cheese + pine nuts
green garlic + leeks + potatoes
GARLIC SCAPES
Flavor: notes of garlic
Volume: quiet–moderate
What they are: flowering shoots/stems of the garlic plant
Techniques: deep-fry, grill, pickle, raw, sauté, steam
Botanical relatives: chives, leeks, onions
almonds
basil
beans, green
bread
bruschetta
celery
cheese, e.g., cream, Parmesan, ricotta
chickpeas
dill
EGGS, e.g., frittatas, omelets
garlic
greens, e.g., beet
hummus
lemon, e.g., juice, zest
lovage
mushrooms
nuts, e.g., almonds
oil, nut, e.g., walnut
OIL, OLIVE
parsley
pasta, e.g., penne, spaghetti
peanuts
pepper, black
PESTOS
pine nuts
potatoes
rice
sage
salad dressings
salads
salt, e.g., sea
soups, e.g., garlic, leek, potato
sour cream
spinach
stir-fries
stock, vegetable
sunflower seeds
teriyaki sauce
thyme
tomatoes
walnuts
wine, dry white
Flavor Affinities
garlic scapes + butter + thyme
garlic scapes + cream cheese + dill
garlic scapes + eggs + mushrooms
garlic scapes + nuts (e.g., almonds, walnuts) + olive oil
GHEE
Flavor: notes of caramel and/or nuts, and a rich, smooth (and often grainy) texture
Volume: quiet–moderate
What it is: Indian version of clarified butter
What’s healthful about it: less fat and cholesterol than butter because milk solids are removed
Tips: Can be used in higher-temperature cooking (e.g., frying) than butter can. Ghee lasts up to six months when refrigerated.
Brand: Ancient Organics
breads
cardamom
chiles
cilantro
cloves
cumin
curry leaves
desserts
garlic
ginger
Indian cuisine
lemon
lentils
mint
potatoes
rice
GINGER—IN GENERAL
Flavor: sour/sweet/hot; aromatic, with pungent/spicy notes of lemon and/or pepper, and a juicy texture
Volume: moderate–loud
Nutritional profile: 86% carbs / 8% fat / 6% protein
Calories: 20 per ¼ cup (raw, sliced)
Techniques: bake, candy, dry, fresh, grate, pickle, raw, stir-fry
Tips: Fresh ginger is used more often in savory Asian cuisines. Dried ginger is used more often in sweet baked goods, spice blends, and slow-cooked dishes (e.g., stews).
Botanical relatives: cardamom, galangal, turmeric
African cuisines
agave nectar
almonds
apples and apple cider
apricots
ASIAN CUISINES
asparagus
baked goods, e.g., breads, cakes, cookies, muffins, pies
bananas
basil
beans, green
bell peppers, e.g., green, red
berries
beverages, e.g., ales, beers, teas
blueberries
bok choy
broccoli and broccolini
burdock
cabbage, e.g., red, savoy
cardamom
Caribbean cuisine
CARROTS
cashews
cauliflower
celery
cherries, e.g., tart
chickpeas
chiles, e.g., jalapeño; chili pepper flakes, chili powder
CHINESE CUISINE
chocolate, e.g., dark, white
cilantro
cinnamon
coconut and coconut milk
coriander
corn
cranberries
cream and ice cream
CURRIES, esp. Asian or Indian
deep-fried dishes, e.g., tofu, vegetables
desserts
dips
edamame
eggplant
fennel and fennel seeds
figs
fruit
garam masala
*GARLIC
ginger ale
gingerbread
grains, whole, e.g., buckwheat
grapefruit
greens, e.g., Asian, collard
hiziki
hoisin sauce
honey
ice cream
INDIAN CUISINE
Jamaican cuisine
Japanese cuisine
kiwi
kombu
leeks
LEMON
lemongrass
lentils
lime
lotus root
low-salt dishes
lychees
mango
maple syrup
marinades
melons, e.g., cantaloupe
mint
mirin
miso
molasses
Moroccan cuisine
mushrooms, e.g., shiitake
NOODLES, Asian, e.g., rice, soba, udon
oats and oatmeal
oil, e.g., grapeseed, sesame
okra
onions, e.g., green, spring
ORANGE, e.g., juice, zest
papaya
parsley
parsnips
passion fruit
pasta, e.g., orzo
peaches
peanuts
PEARS
peas
pickled ginger
pilafs
pineapple
plums
potatoes
pumpkin
raisins
rhubarb
RICE, e.g., basmati, brown
rum
sake
salad dressings
salt, e.g., kosher, sea
sauces, e.g., dipping, Kung Pao
scallions
seitan
sesame, e.g., oil, seeds
slaws, e.g., Asian
snow peas
SOUPS, e.g., Asian, hot-and-sour, sweet potato
Southeast Asian cuisines
SOY SAUCE
spinach
sprouts, e.g., bean, mung bean
squash, winter, e.g., butternut
stews, e.g., Moroccan
stir-fries
sugar, e.g., brown
sweet potatoes
tahini
tamari
tamarind
teas
TOFU, e.g., silken
tomatoes
turmeric
vegetables, e.g., Chinese, root
VINEGAR, e.g., apple cider, brown rice, champagne, red wine, rice, sherry, white wine
wasabi
water, soda
watercress
wheat berries
yams
yogurt
zucchini
Flavor Affinities
ginger + agave nectar + beverages + soda water
ginger + brown sugar + carrots + cinnamon
ginger + brown sugar + grapefruit
ginger + carrots + lemongrass
ginger + carrots + orange
ginger + chili powder + peanuts
ginger + cilantro + garlic + rice wine vinegar + sesame + soy sauce
ginger + citrus (e.g., lemon, lime) + honey
ginger + garlic + mirin + sesame oil + soy sauce
ginger + garlic + olive oil + soy sauce
ginger + garlic + parsley
ginger + grapeseed oil + scallions + sherry vinegar + soy sauce
ginger + kombu + miso + tamari + tofu + wakame
ginger + lemongrass + peanuts
ginger + lime + mint
ginger + lime + pineapple + rum
ginger + maple syrup + yams
ginger + peanuts + yams
ginger + scallions + soy sauce
ginger + sesame (oil, seeds) + soy sauce
“Ginger might not have been a part of traditional Shojin [Buddhist monk] cuisine, but I can’t imagine not using it—I can’t be restrained by the old rules, which also prohibited tea and alcohol. Ginger is a magical ingredient with extraordinary flavor and textures that goes well with almost everything, and it has healing properties that can quickly and inexpensively heal my wife’s winter colds.… One of my secrets when making pickled ginger is instead of cooling the ginger in the boiling pickling liquid in the fridge, I’ll drain it and cool it with a fan, which concentrates its flavor.”
—RYOTA UESHIMA, KAJITSU (NEW YORK CITY)
GINGER, POWDERED (i.e., dried, ground)
Flavor: sweet, with pungent peppery notes
Volume: moderate–loud
Botanical relatives: cardamom, turmeric
almonds
American cuisine
anise
apples
apricots
baked goods, e.g., breads, cakes, cookies, gingerbread, gingersnaps
braised dishes
carrots
chutneys
cinnamon
cloves
coconut
compotes, fruit
cumin
curries
dates
desserts
European cuisines
fruits
honey
lemon
mangoes
maple syrup
molasses
Moroccan cuisine
nutmeg
oranges
peaches
pumpkin
puddings
raisins
saffron
salad dressings
soups
squash, winter, e.g., butternut
stews
sugar, e.g., brown
sweet potatoes
tagines
turmeric
vanilla
vegetables, e.g., braised, root
GLUTEN
What it is: a protein composite found in wheat and other grains
GLUTEN-FREE
Tip: Not all grains have gluten (as wheat does). Gluten-free grains include amaranth, buckwheat, millet, quinoa, rice, sorghum, teff, and wild rice.
GOJI BERRIES
[GOH-jee]
Season: summer (late)–autumn
Flavor: bitter/sour/sweet, with notes of dried cherries, cranberries, raisins, and/or wood, and a chewy, grainy texture
Calories: 180 per half-cup (dried)
Techniques: dry, raw
Tips: Look for berries that are sweetened naturally. Soak dried berries in water before adding to smoothies.
Possible substitutes: dried cranberries, raisins
almonds
apricots, e.g., dried
Asian cuisines
baked goods, e.g., cookies, muffins, scones
bananas
berries
cereals, hot breakfast
chocolate and cacao nibs
coconut
energy bars
ginger
granola
lemon
lime
maple syrup
muesli
nuts, e.g., macadamia
oatmeal and oats
orange, e.g., juice, zest
pears
pomegranates and pomegranate juice
raspberries
salt, sea
sauces, e.g., fruit
seeds, e.g., flax, sesame, sunflower
smoothies
soups
stews
sweet potatoes
trail mix
walnuts
yogurt
GRAINS, FAST-COOKING (see COUSCOUS and QUINOA)
[WHOLE] GRAINS AND CEREALS (see also COUSCOUS, WHOLE-WHEAT; POLENTA; QUINOA; RICE, BROWN; WHEAT BERRIES, etc.)
Tips: It’s best to follow the specific directions on the package of grains you are using and to understand that timing can still vary depending on a number of factors, including heat level and heat conductivity of the pot you use. However, there are some general rules of thumb that may be helpful: Rinse grains before cooking. Combine grain with the cooking liquid (e.g., water, stock) in a heavy pot with a tight-fitting lid in the ratio indicated for the specific grain. Bring to a boil, add the grain, and bring to a boil again. Then reduce heat to low, cover the pot, and simmer for the cooking time indicated. Check to ensure that the desired tenderness has been achieved; then remove from heat and leave covered for 5–15 minutes before fluffing with a fork and serving.
Flavor Affinities
amaranth + brown rice + millet + rolled oats
“You can’t overcook grains like barley or farro. Cooking farro risotto style as farrotto is common in Italy, and I’ll cook barley the same way, so that it’s chewy and toothy. But bulgur can overcook and turn mushy, so you really have to keep an eye on it. Grains are also great to dehydrate and powder for crusts… or to dry [dehydrate] and fry, to turn into ‘Rice Krispies.’ ”
—JON DUBOIS, GREEN ZEBRA (CHICAGO)
“The secret is not to serve too large a portion of grains on a plate or people will get bored with them. I like to season grains with dried fruits, such as apricots, currants, figs, or apples and pears in the winter. Or I’ll season them with powders and ashes [made from dehydrated vegetables]. Or I’ll fill things like cabbage, chard, or kale with grains, and roll them up dolma-style—such as quinoa and dehydrated kimchi powder wrapped up in a cabbage leaf with dried figs or currants and pickled peppers or cucumbers. The overall impact it makes takes your brain on a ride.”
—AARON WOO, NATURAL SELECTION (PORTLAND, OR)
GRAINS OF PARADISE
Flavor: bitter, with astringent, hot, and/or pungent notes of black pepper, butter, cardamom, chile, coriander, flowers, ginger, grapefruit zest, lemon, and/or nuts; and a crunchy texture
Volume: moderate–loud
Tip: Grind to a fine powder and add at the end of the cooking process.
Botanical relatives: cardamom
Possible substitute: black pepper
Brand: The Spice House (thespicehouse.com)
(North and West) African cuisines
allspice
apples
baked goods, e.g., cakes, pies
beer
cinnamon
cloves
coriander
couscous
cumin
gin
ginger
lemon
lentils
Moroccan cuisine
nutmeg
okra
pepper, black
potatoes
pumpkin
ras el hanout
rice
rosemary
salad dressings
soups, e.g., butternut squash, lentil, potato
squash, e.g., butternut
stews
tomatoes
vegetables, root
vinegar
zucchini blossoms
GRAPEFRUIT
Season: year-round, esp. winter
Flavor: sour, and ranges from bitter (e.g., white) to sweet (e.g., pink, red), with a very juicy texture
Volume: loud
What it is: a cross between an orange and a pomelo
What’s healthful about it: antioxidants (with pink and red grapefruit delivering higher levels than white)
Nutritional profile: 90% carbs / 7% protein / 3% fat
Calories: 40 per ½ grapefruit (raw, white)
Protein: 1 gram
Techniques: bake (at 350°F for 10 minutes), broil, grill, raw
Botanical relatives: kumquat, lemon, lime, orange
agave nectar
artichokes, Jerusalem
arugula
AVOCADOS
bananas
beets
cabbage, e.g., napa
Campari
cashews
celery
celery root
cheese, e.g., feta, Parmesan
chicory
chiles and chili pepper flakes
cilantro
cinnamon
citrus fruits, other
coconut
compotes
coriander
drinks, e.g., sparkling wine cocktails
endive, Belgian
fennel
fromage blanc
ginger
granita
greens
hazelnuts
HONEY
ices
jícama
kale
kiwi
lemon
lime
maple sugar and maple syrup
mascarpone
melon
mint
mirin
mustard
oil, olive
oranges
parsley
passion fruit
pears
pineapple
pistachios
pomegranates
raspberries
rosemary
salad dressings
SALADS, e.g., fruit, green
salt, sea
sauces
scallions
smoothies
sorbets
soy sauce
strawberries
SUGAR, e.g., brown
tarragon
vanilla
vinegar, e.g., champagne, rice wine, sherry, white wine
vodka
walnuts
watercress
wine, e.g., sparkling
yogurt
Flavor Affinities
grapefruit + arugula + olive oil
grapefruit + arugula + hazelnuts + pomegranates
grapefruit + avocado + Belgian endive/fennel / salad greens / watercress
grapefruit + ginger + tarragon
grapefruit + granita + strawberries
grapefruit + honey + mint
grapefruit + maple syrup + strawberries
grapefruit juice + mirin + rice wine vinegar + soy sauce
GRAPE LEAVES
Flavor: lemony, and a thick leafy texture
Volume: quiet–moderate
Techniques: bake, blanch, boil, grill, parboil, steam, stuff
Nutritional profile: 66% carbs / 19% fat / 15% protein
Calories: 15 per 1-cup serving
Protein: 1 gram
allspice
apricots, dried
beans
bulgur
CHEESE, e.g., Asiago, blue, feta, Fontina, goat, Gruyère, kasseri
cinnamon
currants
DILL
fennel
figs
garlic
GRAINS, e.g., quinoa, RICE
Greek cuisine
hazelnuts
Iraqi cuisine
Lebanese cuisine
LEMON, e.g., juice
lentils, e.g., red
MINT
mushrooms
nuts
oil, olive
onions, e.g., red, yellow
parsley
pepper, black
PINE NUTS
raisins
RICE, e.g., basmati, brown, long-grain
rosemary
scallions
soups, e.g., cabbage
stock, vegetable
*STUFFED GRAPE LEAVES, aka dolmades or dolmas (this region’s answer to sushi!)
thyme
tomatoes
Turkish cuisine
vinegar, e.g., balsamic
yogurt
Flavor Affinities
grape leaves + bulgur + dried apricots + lemon + mint
grape leaves + dill + garlic + mint + parsley + rice + yogurt
grape leaves + dill + lemon + mint + pine nuts + rice
grape leaves + feta cheese + grill + olive oil
GRAPES (and 
GRAPE JUICE)
Season: summer–autumn
Flavor: sweet, with a very juicy texture
Volume: quiet–moderate
Nutritional profile: 94% carbs (high in sugar) / 4% protein / 2% fat
Calories: 65 per 1-cup serving (raw, red or green)
Protein: 1 gram
Techniques: freeze, raw, roast
Tip: Opt for organic grapes.
almonds
apples and apple juice
arugula
bananas
basil
blueberries
Brussels sprouts
bulgur
cabbage, red
caramel
cardamom
carrots
celery
celery root
CHEESE, e.g., blue, Brie, cream, cow’s milk, feta, fresh, goat, ricotta, soft, Taleggio
chocolate
cinnamon
cloves
cucumbers
desserts, e.g., tarts
endive, Belgian
farro
fennel and fennel seeds
figs
garlic
gazpacho, white
ginger
grains, e.g., brown rice, quinoa
grapefruit
greens, e.g., mesclun, salad
hazelnuts
honey
jícama
lemon, e.g., zest
lime
mango
mascarpone
melon
milk, almond
mint
nutmeg
nuts, e.g., almonds, walnuts
oil, e.g., grapeseed, olive, walnut
orange
parsley
peanuts and peanut butter
pears
pecans
pizzas
raspberries
rice, e.g., brown
rosemary
rum
salads, e.g., fruit, grain, green, vegetable
salsas
salt
scallions
soups, e.g., fruit, white gazpacho
sour cream
sprouts, e.g., radish, sunflower
star anise
strawberries
sugar, e.g., brown
sumac
tomatoes
vanilla
verjus
vinegar, e.g., balsamic, sherry, white wine
WALNUTS
watercress
watermelon
wine
yogurt
Flavor Affinities
grapes + apples + bulgur + lemon
grapes + balsamic vinegar + ricotta cheese
grapes + cream cheese + ginger
grapes + endive + walnuts
grapes + feta cheese + hazelnuts + salad greens
grapes + feta cheese + lentils + mint
grapes + lemon + sugar