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Critical Cooking Condiments for the Pantry

We’ve discussed super pleasure foods and how to use them in your cooking. The following is a complete listing of indispensable cooking ingredients that add taste, flavor, and orosensation. None of these are exotic ingredients, all are as close as the nearest supermarket—no well-stocked pantry should be without them.
• Ketchup. Essential for many types of sauces; indispensable for French fries. I like Heinz regular ketchup for fries and Heinz Organic ketchup for cooking (sucrose based). Muir Glen and Whole Foods 365 Organic Ketchup are also fine sucrose-based choices. Sucrose and lycopene (tomatoes) create wonderful cookivore flavors.
• Mustard. Useful in sauces, vinaigrettes, and emulsions. Maille and Grey Poupon are top choices. Dijon mustard is an under-utilized orosensory condiment.
• Hot Sauces. Many choices here; critical for adding heat and increasing food pleasure. Tabasco’s great for adding heat without flavor interference; Chinese chili paste with garlic is critical for Asian cuisine, and Sriracha Hot Chili Sauce is a spicy version of red chili paste with added sucrose, garlic, and vinegar. Cholula, Tapatia, Crystal, and Frank’s Red Hot are all distinctive in flavor and tasty, excellent as condiments or as elements of a sauce mixture.
• Soy Sauce. Top choices include Lee Kum Kee, Kikkoman, Pearl River Bridge, and Kimlan. If you can find it, I use Lee Kum Kee Premium Dark Soy Sauce, Kimlan Chili Soy Paste (hot), Wan Ja Shan Soy Sauce Hot, and Kikkoman Umakuchi Shoyu (Flavor Enhanced Soy Sauce). Maggi Cooking Soy Sauce is a good replacement for Kikkoman Umakuchi.
• Mayonnaise. Excellent as a neutral emulsion for many types of sauces. Easy to add flavorants to the water phase. Best Foods or Hellmann’s are good choices here. Miracle Whip is fine for sandwiches but is too distinctive for sauce making. Learn to make your own using the weight management cooking oil: Enova.
• Beef and/or chicken broth. Essential for sauce making and pleasure food creation. I use cases of Swanson’s Chicken Broth. It flavors everything, and is rich in many hedonic tastants: salt, natural MSG, sugar, 5’- nucleotides, and yeast extractives. Organic and low salt versions are available. You can add it to mash potatoes, make a quick reduction sauce or gravy, simmer vegetables, and even use it as a marinade. The use of the big three (soy sauce, garlic, and chicken broth) will always boost flavor and are easy to incorporate into recipes.
• Cream of mushroom soup. A surprisingly useful addition to dishes; it contains natural mushroom nucleotides, MSG, cream, yeast extracts, and garlic––and in an emulsified creamy texture. Campbell’s mushroom soup acts as a general flavor enhancer, and a lower sodium version is available.
• Balsamic vinegar. A fermented and aged product of the Trebbiano grape; this hedonic booster is loaded with sugar, vinegar, complex aromas, and nucleotides from yeast autolysis. Wood aging leeches out the vanillin, which activates the vanilloid receptor for added oral sensation. Price does not reflect quality; consult with March & April, 2007 edition of Cook’s Illustrated for choosing both cooking and drizzling balsamic. Balsamic glazes are sweeter and richer than balsamic vinegar. This reduction sauce can be brushed on food prior to grilling or added to many types of meat sauces—and a garnishing sauce for desserts.
• Worcestershire sauce. A distinctive low sodium flavor booster with fish and clove flavors that adds wonderful “layering” flavors if used sparingly.
• Tomato sauce and paste. Excellent way to add flavor to sauces and just about any pasta dish. Tomato sauce is usually flavored; Contadina Tomato Paste is not—just 100 percent (Roma) tomatoes. The paste has much more flavor and is concentrated in lycopene, sugars, acids (citric and malic), and natural MSG. Add to soups, sauces, and stews to enhance flavor and color. Hunt’s flavors their tomato paste and is another good choice.
• Dried mushrooms. Shitake, morels, oyster, porcini, etc., add tremendous flavor and are taste active (loaded with nucleotides). Mushrooms are greatly underutilized by the home chef. Chinese cooks use a dozen varieties. Soak in very hot water, for 20 minutes, and use the soaking liquid as well. Campbell’s Classic green bean casserole improves in flavor with the simple addition of reconstituted shitake mushrooms.
• Honey. Fructose rich, low in pH, and flavor-intensive, honey improves just about any dish and will brown foods at a lower temperature. Banana bread with 100 percent honey as the sweetener is sensational.1
• Maple syrup. With a distinctive aroma, rich in acids and sucrose, maple syrup creates complex cookivore flavors. Please use genuine maple syrup, not the pancake stuff.
• Parmesan cheese. Buy both the green can and Parmigiano-Reggiano (PR). Romano and Asiago are good substitutes. Use the mild parmesan (green can) in popcorn and foods that need a highly soluble cheese. It is rich in natural MSG. The assertive PR is used in food recipes where the sharp taste, distinctive MSG flavor, and melting texture are of critical sensory importance.
• Garlic, onions, and shallots. The Allium family and humans were meant for each other. Raw, cooked, and roasted garlic add flavor to all savory dishes, and excite many type of oral receptors. Try using shallots or green onions in your recipes for their unusual flavor compounds. The shallots unique sensory property of intense flavor without onion breath (vinaigrette) is a treasured orosensory pleasure ingredient.
• Brown or dark sugar. Sucrose with added “brown” flavors accelerates and enhances almost all Maillard-type cooking methods, such as roasting. Try brining with a little brown sugar, and noticed the enhanced taste and aroma generation.
• Bacon bits. Premade bacon bits are of high quality these days. Just a sprinkle on salads, potato dishes, or pasta to liven the flavor and add visual contrast. Hormel’s Real Bacon Bits (lower salt) is a fine choice.
• Lemon juice. Lemon acidity comes from the “secret” flavor potentiator––citric acid. Lemon juice, as Chef Simon Hopkinson says, improves the taste of everything. It tenderizes meat by hydrolyzing collagen fibers, prevents the oxidation of cut fruit, and reduces the fishy off-flavors by reacting with the smelly “amines” into non-volatile and non-aromatic ammonium salts.2
• Cream and butter. As emulsifiers, sauce bases, and flavor enhancers, there are just no substitutes. Ersatz butters may be a bit healthier, but should not be used in routine cooking—the emulsions are too high in water and are easily broken, and the artificial flavors and colors do not combine well with other food ingredients.
• Sun-dried tomatoes. These dried paste or Roma tomatoes have an intense tomato flavor, color, and acidity that liven up cream sauces, pastas, and salads. For best results, slice thinly or chop in small pieces. Available in many supermarkets and Costco.
• Black sesame oil. This smoky, spicy, and roasted cookivore oil is a powerful food aromatic. Used in many Chinese, Japanese, Middle Eastern, and Korean cuisines. Mix 50/50 with soy sauce and brush on vegetables before grilling. Ground sesame seed, or tahini, is a flavor enhancer high in natural MSG, fatty acids, and other taste-active compounds. Perhaps the oldest seasoning discovered by man.
• Teriyaki sauce. The word “teri” and “yaki” mean “luster” and “grill” in Japanese. To soy sauce, add some brown sugar, ginger, garlic, and green onions (white part), and you have teriyaki sauce. Another version combines soy sauce with sugar and mirin (sweet sake wine)—used in fish dishes because the mirin’s acidity reduces fishy off-aromas.
• Evaporated Milk (evap). Yes, I know, it’s hard to believe that this sterile milk product, developed by Elbridge Amos Stuart in 1899, can add flavor to foods. But the evaporated milk process develops flavor compounds from the lactose-protein interactions, and the added dipotassium phosphate and carrageenan form a very stable emulsion with a creamy, almost silky, mouthfeel. Scalloped potatoes using evap instead of heavy cream, not only are far lighter in calories, but almost melt in your mouth. Evap undergoes a specialized homogenization process that stabilizes the fat globules into a much smaller size than regular cream, creating a creamier texture.
• Lawry’s Seasoned Salt. The perfect salt, sugar, and spice blend for brining meat or adding flavor to foods.
• Black, white, red, green and white pepper. Black pepper adds complex aromas (terpene, musty and fermented), whether added before and after cooking, along with heat (vanilloid activation); white pepper is used where heat is required without the black specs. Finely ground white pepper is a stronger trigeminal stimulant than black and easily activates the vanilloid receptor. Green peppercorn provides fresh and bright aromas, and red gives slight sweetness, fruity aroma, bright color, but very little heat. Gourmet food shops often combine all four.
• Emeril’s Original Essence. This is the workhorse spice blend in my cabinet.
• McCormick Montreal Steak Seasoning. This is useful in flavoring meats, adding visual contrast, and flavor to roasted vegetables. Nice blend of trigeminal stimulating piperine and capsaicin.
• McCormick Garlic Powder with Parsley. Excellent substitute for fresh; for example, just a ½ teaspoon to your cheese sauce enhances both aroma and taste.
• Old Bay Seasoning. A unique combination of celery, mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Use in stock preparations or in the process of refreshing canned foods––at low levels has an amazing ability to reduce off-flavors and add mouthfeel.
• Table-top grinding blends. With the advent of new “grinder” seasoning blends, salt, and pepper shakers are almost passé. The spice blends add more sensation so that more pleasure is derived per bite. My current favorite is McCormick’s Steakhouse Grinder, which contains: Black, pink, and green peppercorns (vanilloid activation); red pepper (vanilloid and CB-1 activation); sea salt (hedonic tastant); garlic (umami booster); onion (flavor booster); parsley (fresh “green” aroma); and paprika (color).