Put-on-Everything Kimchi Salt

Pungent and spicy at first, the flavor mellows and sweetens considerably as it cooks. Great for garlic bread, dry rubs, or anywhere you need a quick hit of garlicky goodness.

Gilroy, California claims itself as the garlic capital of the world, but there’s a strong challenger in the midwest: the name Chicago is adapted from a Native American word for wild garlic.

Slightly peppery and sweet, with a kick. Commonly found in savory Southeast Asian dishes, it’s also a favorite ingredient in British and American sweet treats.

The ginger we know and love today was carefully cultivated by humans, meaning it doesn’t naturally exist in the wild. To the Austronesians who originally domesticated it, we are forever grateful.

A citrusy crispness with slight notes of lemon and a pungent aftertaste, Coriander is bright and fresh and adds a vibrant aromatic quality to dishes.

Cilantro and coriander are different parts of the same plant, Coriandrum sativum. This happy marriage has delighted palates for centuries—there are ancient Sanskrit and biblical references to both!

Sour and tart, with a refreshing zing that could best be described as “crisp,” Citric Acid Powder is the powdered form of a natural compound found in all citrus fruits.

Often ignored, acid is a key element of flavor and belongs within the ranks of sweet, salty, bitter, and umami. In action, acid balances our perception of bitterness and brightens flavors around it.