The original Tabasco sauce is a hot spicy condiment made only from Tabasco peppers, salt and vinegar. Originally both the peppers and salt came from Avery Island, Louisiana home of the manufacturer, the McIlhenny Company.
Panko is a type of crisp Japanese breadcrumb made from an electrically baked white bread which is flaked rather than ground.
Today's commercial manufactured gelatine is often made from pork bones so be careful of any dietary restrictions. As home cooks the most commonly available form of gelatine is sachets of dried powder or granules. Leaf gelatine is used by most commercial chefs because it generally results in a smooth, clearer consistency and comes in three quality grades bronze, silver, and gold.
Harissa is a popular North African hot chilli paste generally made from a mix of smoky, roasted red peppers, hot chilli peppers, garlic, spices such as coriander and caraway seeds and olive oil.
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.
Nam prik pao or Thai Chilli paste is made from roasted garlic, chillies, shallots and as with many Thai base recipes dried shrimp.
Hoisin sauce is a dark, thick, sweet Chinese condiment used in recipes such as stir-fries, brushed on to meats before roasting, or as a dip