6 magical ingredients for boosting flavour

chilli salt

Don’t you hate it when you cook something and it doesn’t taste great?

Me to.

It may surprise you that I often get that feeling.

Especially when I’m testing new ideas.

I taste and often I’m a little disappointed.

At first.

But the thing I’ve learned is that it’s easy to fix this ‘first draft’ of a dish.

That’s where the magic of seasoning comes in.

So today I thought I’d share my 6 go-to ingredients.

The workhorses in my kitchen that magically transform food from OK to ah-maz-ing!

6 magical ingredients for boosting flavour

1. Salt

Unless a dish is already too salty, my first action is to always add salt.

Often it’s all that’s needed.

Salt is awesome because it brings out flavours.

It also tones down any bitterness which is especially important when cooking vegetables.

Just keep in mind that we all have different tolerances and requirements for salt. I always have salt on the dining table so everyone can add more if they need it.

2. Vinegar / Lemon Juice

Acidic ingredients are truly magical when it comes to seasoning. They are incredibly powerful for adding freshness and brightness.

And allowing flavours sing.

My favourites at the moment are rice wine vinegar, apple cider and sherry vinegar.

And I always have lemons in the fridge (or on my lemon tree!).

3. Soy Sauce

For more than just Asian-inspired dishes.

Soy adds saltiness but also deeply complex ‘umami’ flavours.

This is what makes it truly delicious.

I use is in my salad dressings, when I’m cooking veggies like Darya’s Cabbage. Everywhere really.

If you want to avoid soy, fish sauce does a similar thing. Or try coconut aminos.

4. Parmesan

The king of cheeses for a reason!

Like soy sauce, it adds saltiness but also those mouth-watering umami flavours we all love.

I generally shave or grate it over a dish when serving.

And when I had my recent month of eating dairy-free I was surprised how well my Brazil Nut ‘Parmesan’ satisfied my parmesan addiction.

5. Butter / Extra Virgin Olive Oil.

Fat carries flavour! This is because many flavour compounds are fat soluble.

So adding some butter or a big drizzle of olive oil can really transform a dish.

Plus make it more filling. And satisfying.

Fat also balances out acidity, so if something is a little harsh or sharp, the butter or oil can smooth that out.

Which is why I always add butter to my tomato based sauces.

6. Tomato Paste / Passata

Another umami-packed ingredient, tomato also adds lovely sweetness.

If I’ve made a soup, curry or slow cooked dish and it’s lacking flavour I often throw in a few tablespoons of tomato paste.

Works like a charm.

I’ve also recently been loving sun-dried tomatoes for adding little bursts of flavour and sweetness to my Abundance Bowls, Omelettes and even my Sauerkraut.

And don’t forget

Olives, feta, anchovies, roast nuts, fish sauce, hot sauce, pesto, fresh herbs, spices, mayonnaise, miso paste, or harissa.

More on seasoning

Have fun in the kitchen.

Especially when you’re using these magical ingredients.

With love,
Jules x

ps. What are your favourite ingredients for adding flavour?

I’d love to hear about them in the comments below :)

Leave a Reply

Your email address will not be published. Required fields are marked *