ají dulce. A small sweet pepper closely resembling a Scotch bonnet (habanero) but without the heat. Often called a “seasoning” pepper, it is closest in flavor to pimiento or hot paprika.
calabaza. A variety of pumpkin grown in the Caribbean and Latin America with yellow or green skin and sweet flesh.
culantro (recao). This relative of cilantro has a similar taste to that herb but a totally different appearance, with long oval leaves and sharp teeth around the edges. Also called shadon beni (chandon benet) in parts of the Caribbean, the herb is most often associated with Mexico.
curry leaf. A tropical leaf from the curry tree, it grows in South Asia and is added to curry spice mixtures as well as directly to various dishes for flavor. It is sold fresh on the stem in small quantities, as it loses its pungency when it dries out.
dendê. The oil of the red palm nut, this African oil is also used prodigiously in Brazil and is often available as a gourmet oil in Western supermarkets.
dried shrimp. Used in a variety of dishes from Southeast Asia to South America, these shrimp are small and used as flavoring in soups and stews. Occasionally dried shrimp are ground into a powder for seasoning.
fermented shrimp paste. A Southeast Asian flavoring agent made from fermented shrimp that is ground and mixed with salt.
green seasoning. A mixed green herb and spice paste that is used in stews and soups throughout the Caribbean.
guanabana (soursop). A tropical fruit with white flesh and naturally sweet-tart flavor, it is native to Central America and the Caribbean and is in the same family as cherimoya.
harissa. This North African hot chile paste comprises smoked hot peppers and a variety of warm spices like coriander, cumin, and caraway in a ratio that depends on the region. Harissa usually also has garlic and is processed with olive oil or other oil.
kaffir lime. Kaffir lime trees are native to southern Asia. The lime is aromatic with a bumpy green skin. The leaves are also aromatic and are often used in rice dishes, soups, stews, and confections for a light citrus flavor and aroma.
malagueta chile. An extremely hot pepper, it originated in Mozambique and traveled to Portugal and Brazil with African slaves. It is used most often in the cuisine of Bahia in Brazil.
Maldive fish flakes. These are dried flakes of a variety of bonito tuna found in the region of the Maldives. They are used as a flavoring in curries and stews.
masa harina. This finely ground corn flour is used in tamales.
mixed essence. This Caribbean baking extract combines artificial almond, orange, and pear flavoring to mimic an original extract made by soaking tonka beans in rum.
nam pla or patis. This is a fish sauce used in Southeast Asia. Nam pla is the Thai name and patis the Filipino version.
Seville orange juice. A bitter juice, it is extracted from Seville oranges.
shichimi togarashi. A Japanese spicy-aromatic powdered seasoning, it is used in broths and soups.
sumac. A sour red seasoning powder made from dried sumac berries, it is most often used in Middle Eastern dishes.
sweet rice flour. A rice flour made from glutinous rice, it is available in Asian markets.
tahini. A paste made from ground sesame seeds, it is commonly used throughout the Middle East.
tamarind syrup. This concentrated syrup is made from boiling down tamarind pod pulp with white sugar.
urad dal. A bean grown in the Indian subcontinent, it is also called black lentil or black gram. It is used for stews and soups and ground for use as a dough for South Indian crêpes called dosa and the crispy Indian wafers called papads that are often served as an appetizer in Indian restaurants.
yucca (cassava). A tuber commonly used in Africa and the Caribbean, yucca is the basis for tapioca starch.