In the Levant, muhammara is more than a dip—it’s a memory of flame, of warmth tucked into walnuts and spice. Traditionally thickened with breadcrumbs and slicked with oil, it lands on the table with a…
Flavor: Savory, briny Inspired by: Southern France and Greek meze Ingredients: Pitted olives, lemon juice, garlic, wild oregano, no oil Use for: Vegetable dips, stuffed peppers, topping for wraps or zucchini noodles
Flavor: Bright, fresh, aromatic Inspired by: Greek and Levantine lemon sauces Ingredients: Fresh lemon juice, garlic, parsley, oregano, basil, chives Use for: Roasted veggies, raw veggie platters, wraps, salads, grilled wild mushrooms
Used in: Japanese, Korean Flavor profile: Salty, oceanic (seaweed-like) Use as: umami seasoning without fish, MSG, or soy
Used in: Thai, Vietnamese Flavor profile: Spicy, citrusy Ingredients: Ground chili, lime zest, raw salt Use as: sprinkle over fruit, veggies, wraps
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
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…
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
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
Used in: Indian street foods Flavor profile: Sweet, sour Ingredients: Medjool dates, pure tamarind, water, ginger, cinnamon Use as: dipping sauce or salad drizzle
