Staples - not the office kind

I just realized that my two posts so far mention ingredients you may not be familiar with. Aside from the normal staples, like flour, sugar and canola oil, I keep a few things on hand that are a little more exotic in nature. I'll group them according to cuisine.

Chinese (and other Asian cooking):

soy sauce - try something other than La Choy or Kikkoman If you're lucky enough to live near a Chinese supermarket, like I do, they have a vast selection of light and dark soy sauces.

hoisin sauce - kind of a Chinese barbeque sauce. Sweet, yet tangy, with a consistency similar to BBQ sauce.

chili paste with garlic - very hot, use sparingly until you get a handle on how much you like in your dishes.

black bean sauce - adds a wonderful, earthy flavor to stir fries and chow funs.

rice wine vinegar - more delicate than the usual red wine vinegar.

ginger - fresh is best, and keeps well in the freezer. I also keep ground ginger on hand.

Mexican:

chile powder - try ancho or chipotle chile powder as an alternative to the regular kind.

cumin - becoming much more common here in the USA. It has a smoky flavor and distinctive fragrance. My boyfriend used to object to the smell, but loves it now for its great taste.

coriander - also used in other cuisines, like Morrocan. Another big flavor spice.

cilantro - best if fresh. Dried can be substituted. There are some people who do not enjoy its flavor or odor, claiming it reminds them of soap.

chipotle peppers in adobo - these are dried jalapenos preserved in adobo sauce, which is a vinegar and tomato concoction.

dried chile peppers - all kinds, including ancho, guajillo, chipotle, etc. Be sure to open them up and clean out the seeds if you like your heat subdued. They reconstitute in liquid, so soak them in water or just throw them into a braised dish.

All of the above ingredients can be found at most large supermarkets these days. Not so when I started cooking years ago. I used to have to visit Chinatown or a Latin bodega to stock up.

Well, that's enough for today. We'll get into other cultures and their foods as we go. Just one other thing, though. I like to keep tomato paste in a tube on hand. It's great when you need just a tablespoon or two for a recipe and keeps well in the fridge.

Happy shopping and cooking!