Chili-Lime Salt (Raw)
Used in: Thai, Vietnamese Flavor profile: Spicy, citrusy Ingredients: Ground chili, lime zest, raw salt Use as: sprinkle over fruit, veggies, wraps
Shiitake Mushroom Umami Paste
Used in: Japanese, Chinese-inspired recipes Flavor profile: Rich, earthy, savory Ingredients: Rehydrated dried shiitake, garlic, green onion, lemon/lime juice, herbs Use as: flavor enhancer, base for broth or stir-fry
Raw Sesame-Free Tahini Sauce
Used in: Japanese, Korean fusion Flavor profile: Creamy, nutty (if made from approved seeds like hemp or watermelon seeds) Ingredients: Blended seeds + lemon juice + herbs/spices Note: Avoid sesame if you're minimizing seed fats…
Herb Sauce (Cilantro-Mint or Thai Basil)
Used in: Indian, Thai, Vietnamese Flavor profile: Fresh, grassy, spicy Ingredients: Herbs (like cilantro or Thai basil), green chili, garlic, lime, optional wild mushroom powder Use as: dipping sauce or salad dressing base
Raw Mango Chutney
Used in: Indian Flavor profile: Tart, fruity, mildly spicy Ingredients: Raw green mango, herbs, chili, lime (or lemon) Use as: zesty topping or spoonable sauce
Date-Tamarind Chutney
Used in: Indian street foods Flavor profile: Sweet, sour Ingredients: Medjool dates, pure tamarind, water, ginger, cinnamon Use as: dipping sauce or salad drizzle
Tamarind Pulp
Used in: Thai, Indian, Indonesian Flavor profile: Tangy, slightly sweet Ingredients: Just pure tamarind pulp (no vinegar or sugar) Use as: base for dipping sauces or chutneys
Ginger-Garlic Paste
Used in: Indian, Thai, Chinese Flavor profile: Spicy, pungent, aromatic Ingredients: Raw garlic + fresh ginger blended with a splash of lemon or pure water Use as: flavor base or spread
Coconut Aminos
There are bottles on shelves that carry promises: soy-free, gluten-free, clean. But the fine print always whispers vinegar, “natural flavors,” or citric acid. This version speaks louder by saying less. This isn’t fermented or aged…