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…