Fresh flavours: 7 new ingredients to jazz up your cooking

Keen to spice up your kitchen repertoire? Try these exciting flavour-filled ingredients sure to be a hit at the dinner table.

Using the same ingredients again and again is boring.

For adventurous cooks the answer to new culinary creations lies in the ingredients we choose and in 2022, there’s a host of new ingredients popping up in restaurants, so why not try them at home?

Here’s some fabulous new flavours to add to your kitchen staples.

Tomatillos

Suncoast Fresh director Graeme Twine says these small green tomatoes are a basic in Mexican cuisine but are now popping up regularly on Australian plates.

“These are a fantastic little fruit that can make your dish taste amazing,” Graeme says.

“The green colour and tart flavour are the main culinary contributions of the fruit.

“Tomatillos also have some great health properties containing a high level of fibre, low sodium and high potassium.”

Use them in salsas, salads and sauces.

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Cashew milk

Cow’s milk is out, and milk made from nuts, seeds and oats are flavour of the month.

The plant-based milk market is on the up, with the industry forecast to be worth $30 billion by 2029.

Of particular note in recipes is cashew milk, which is lauded for its smooth texture that’s ideal for curries and desserts.

It’s also a healthy option being low in calories, high in good fats and containing calcium.

Purple Congo Potato

If you can find these at your local market, their attractive purple skin and dark, striking flesh will be hard to walk by.

“The purple potato is slightly higher in fibre than white potatoes, and it contains antioxidants,” Graeme says.

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Brassicas

This plant family includes cabbage, collard greens, brussels sprouts and broccoli, and even though they are traditional vegetables, they’re gaining popularity this year, according to chef Guy Grossi.

“We’re finding people are going back to the classic things,” Guy says.

“The whole brassica family is making a big comeback, especially the cabbages.

“Also, people are choosing locally grown.”

Yuzu

Hailing from East Asia, this attractive citrus fruit is making a splash in cocktails, mocktails, salad dressings and curds.

“Yuzu is low in calories and particularly rich in vitamins A and C,” Graeme explains.

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Coral tooth mushroom

Native to Australia, this is the first local edible fungus that has been commercialised and is the choice for chefs at some top restaurants across the country, according to Graeme.

You can fry them for some delectable crunch, or add to soups and broths, he says.

Plus, they have some unique health benefits.

“Coral tooth is part of the hericium species, which is unique in that they primarily support neurological health and have shown benefits in preventing and treating neurological diseases and dementia, among other benefits,” he says.

Umami paste

Umami is one of the five basic tastes; joining sweet, sour, salty and bitter, but until now the flavour has not been widely recognised in Western culture – but it’s well worth acquainting yourself with.

Umami is characteristically a savoury flavour usually associated with broth or meat.

Naturally it is found in various ingredients that are glutamate-rich including seafood, mushrooms, soy sauce, miso and green tea, but a good umami paste will help your dishes really shine if you want to add a little oomph.

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Written by Alex White.