Five spice (5-spice) powder is used really heavily in almost all branches of Chinese cuisine and reflects the five elements - fire, water, earth, wood, and metal. These elements are mirrored in 5

tastes (sweet, sour, salty, savory and bitter). There is a wider spice mix (13 spice) which is less frequently seen but equally magnificent.

There is some small variation in the exact five spices but most often we see fennel, cinnamon, star anise, Szechuan pepper and cloves. A fabulous version of this spice is available here.

Aguachile is a Mexican dish (north west Mexico) made of shrimp and raw fish, marinated in liquid seasoned with chiltepin peppers, lime juice, salt, cucumber and red onion. It is an adaptation of ceviche.

Aronia berries grow on shrubs native to North America. There are two kinds of aronia berries—red berries and black berries, called "chokeberries" due to their astonishingly sour bite when eaten raw. The red berries are a bit sweeter than the darker variety. 

Lovers of the aronia berry claim that the berries are a fine superfood, helping to diminish the risk of many health problems. It is claimed that they boost the immune system and provide antioxidants in large volume.

Aronia berries pair well with pineapple and with coconut.

In Top Chef ™: World All Stars, Samuel said "I don't think that poaching salmon is going to be enough, so I finish it off with a blow torch to really bring out the flavor."

Increasingly, we see chefs deliberately burning food because, when handled well, the impact on the flavor can be positive, not negative. 

In Top Chef: Wisconsin ™, in the last round before moving to the Caribbean Cruise for the finals, Savannah won the Elimination round with a dish that used a jam/chutney of burnt onions and cherries. 

Onions can be eaten raw, or gently cooked, or deeply caramelized, and now burned black. The onions should be treated with respect and removed from the heat as soon as they are 'beyond caramelized' but before they turn to miserable ash. Catch them at the right time and they really do bring a beautiful flavor to a dish. Try it out sometime. It's my belief that the burnt onions need combining with a strong accessory like anchovies, or eggplant, which is why Savannah's jam was so remarkably good. 

Canela, originally called GranQueso Reserve, is an original creation inspired by classic Spanish-style cheeses. It is aged for 15 months or more in a cellar, which results in each bite offering a dense texture with crystallization and a concentration of exquisite flavors.

Char siu is a beloved Cantonese barbecued pork dish known for its distinctive red hue and sweet-savory glaze. This iconic preparation features pork shoulder or belly marinated in a fragrant mixture of five-spice powder, hoisin sauce, soy sauce, honey, and red fermented bean curd (which gives it that signature color).

To make char siu, the marinated meat is traditionally hung on hooks and roasted in a special oven, allowing the fat to render while the exterior caramelizes to a glossy finish. The result is tender, juicy pork with a complex flavor profile – simultaneously sweet, savory, and slightly smoky. Often sliced and served with rice or added to noodle dishes, char siu is a versatile staple in Chinese cuisine.

If you imagine an Italian version of the Asian fish sauce, then you land on Colatura di Alici. This exquisite sauce is made by fermenting anchovies with salt for a long, long time (three years, typically). You can buy it here. 

Crudo is an elegant Italian preparation of raw fish or seafood that celebrates the pure, delicate flavors of fresh ingredients. Similar to sashimi but with Mediterranean flair, crudo features paper-thin slices of high-quality raw fish dressed simply with excellent olive oil, citrus juice (often lemon), sea salt, and sometimes herbs or spices.

The key to exceptional crudo lies in impeccably fresh seafood—look for fish labeled "sushi-grade" or visit a trusted fishmonger. Slice the fish against the grain while it's still cold, then dress it just before serving. The acidity from the citrus gently "cooks" the proteins, resulting in a silky texture and bright flavor that pairs beautifully with the richness of olive oil.

Ecuadorian aji casero is a vibrant, freshly prepared hot sauce that's a staple condiment in Ecuador's cuisine. This zesty sauce combines the heat of fresh hot peppers (typically tree chilis or aji criollo) with the brightness of lime juice, the crunch of finely diced red onions, and the freshness of cilantro.

To make aji casero, the peppers are minced and combined with diced onions, chopped cilantro, lime juice, and a splash of water. 

Some versions incorporate tomatoes or even a touch of orange juice for sweetness. The ingredients are mixed together and allowed to sit briefly, letting the flavors meld. This versatile sauce brightens everything from empanadas and llapingachos to soups and grilled meats.

Pipian rojo is a type of Mexican red mole, or sauce, traditionally made with toasted pumpkin seeds, colored with red chilies. It is wonderfully nutty, and is a perfect pairing for chicken or duck. There is a sister dish, Pipian Verde. 

Ajika is a vibrant, aromatic spice blend originating from the Caucasus region, particularly Georgia and Abkhazia. This fiery condiment combines the heat of red chili peppers with aromatic herbs like fenugreek, coriander, and dried mint, along with garlic and walnuts for richness and depth. Traditional ajika is prepared by grinding dried chilies with fresh herbs, garlic, salt, and sometimes nuts into a coarse paste. The resulting blend offers an intense, complex flavor profile that's simultaneously spicy, herbaceous, and slightly tangy. Used as a marinade, condiment, or cooking ingredient, ajika adds bold character to meats, vegetables, and stews, bringing the distinctive flavors of the Caucasus to your kitchen.

Bavette steak is the unsung hero of beef. Also known as "flap steak," the bavette cuts are flat, flexible in texture, and often contain a great ratio of muscle and fat. 

This abundance of fat makes the bavette highly flavorful as well as easy to cook. Because of bavette steaks' size and shape, they are best used for any dish that requires the steak to be sliced into many pieces.

Bottarga is a delicacy of salted, cured fish roe , typically of the grey mullet or the bluefin tuna. It is often called "poor man's caviar".

The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum.

Cacio e pepe means 'cheese and pepper' in several Italian dialects. The dish contains grated pecorino romano and black pepper, together with pasta.

Ceviche Jipijapa is a distinctive Ecuadorian seafood dish hailing from the coastal town of Jipijapa in Manabí province. This regional specialty transforms fresh fish (typically corvina or sea bass) by "cooking" it in citrus juice—traditionally a mixture of bitter orange and lime. What sets Jipijapa ceviche apart is its characteristic creamy texture achieved through the addition of peanut butter or ground peanuts.

The dish combines the citrus-marinated fish with finely diced tomatoes, red onions, cilantro, and the crucial peanut element, creating a harmonious balance of bright acidity, oceanic freshness, and nutty richness. Often served with chifles (plantain chips), toasted corn, or popcorn for textural contrast, 

Ceviche Jipijapa represents the indigenious coastal cuisine of Ecuador that celebrates local ingredients and flavors.

Chayote is a type of squash originating in central Mexico and various parts of Latin America but grown all over the world. 

Chayote is loaded with an array of nutrients and antioxidant compounds that provide many potential health benefits.

It is officially a fruit, but behaves more like a vegetable. Every part of it can be eaten, either raw or, like most squash, cooked.

In Top Chef ™: World All Stars, Chef Sara cooked 'cover crops'. These are crops that grow on top of the land and improve the soil.

Cover crops include: daikon radishes, clover, alfalfa, vetch, rye, wild lettuce, sunchokes, beets, buckwheat and oats.

Dawadawa is a traditional West African fermented seasoning made primarily from locust beans (Parkia biglobosa), though occasionally from soybeans or other legumes. The preparation begins by boiling the beans until soft, then pounding them to remove the seed coats. The cleaned seeds are boiled again, spread out, and covered with leaves to ferment naturally for 2-3 days. This fermentation process develops a pungent aroma and complex, umami-rich flavor profile. The resulting black paste is typically shaped into balls or patties for storage. Used as a flavor foundation in soups, stews, and sauces across Ghana, Nigeria, and other West African countries, dawadawa adds remarkable depth and nutritional value to countless dishes.

You can buy dawadawa spice here.

Fermented shrimp paste, also known as prawn sauce, is a condiment used in many Asian cuisines. It's made by mixing finely crushed shrimp or krill with salt and fermenting it for weeks. The result is a dense, savory, pungent paste that can range in color from light to dark brown and texture from soft to rock hard.