Grains of paradise: These peppercorn-like seeds are part of the ginger family and can be used wherever you would like the sweet tone of cardamom paired with a peppery bite.
Apricot preserves: Because they aren't tart or cloying, the preserves are perfect when you want to add a touch of fruitiness.
Almond or walnut oil: Nut oil allows you to subtly add flavor without the crunch. Use it for sautéing summer vegetables or whisk it into vinaigrettes to add a wealthy, nutty note.
Crystallized or candied ginger: These small golden nuggets are nothing more than chopped ginger that simmers and steeps in sugar syrup, which tones down ginger's harshness and brings out its sweetness.
Flaky sea salt: Fleur de sel and Himalayan rock salts may get the buzz, but the clean, sharp taste and crackly mouth feel of a flaky sea salt is all you want to punch up some basic dishes.
Espresso powder: No, not for making instant espresso. This really is an essential, oft-overlooked baking ingredient.
Coconut milk: The milk itself is precious in sauces, curries and puddings, but if you chill the can, the fat solids will accumulate at the top and become white gold.
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