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
Cloves are a spice that come from the flower buds of a tree originally from Indonesia and are a common ingredient in savoury and sweet recipes in Asian, African and Middle Eastern cuisines.
Star anise is instantly recognisable as the star-shaped spice which is used in many Chinese, Vietnamese, Indonesian and Indian dishes.
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.
Parsley has a vibrant, aromatic flavour, it is typically added toward the end of cooking as excessive heat can destroy its flavour.
There are many types of Chorizo sausage popular not only in Spain and Portugal but also Mexico, South America, the Philippines and in Cajun and Creole cooking. They are normally made from pork, pork fat and salt and can be flavoured with garlic, wine and spices, and herbs such as cloves, thyme and oregano.