A Cook's Guide to Ethnic Ingredients

Do you ever wonder why authentic ethnic food that you eat in a restaurant often tastes different when you try to recreate it in your own kitchen? Aside from the fact that authentic ethnic cooking often includes animal-derived ingredients - for example, ghee (clarified butter) in Indian food, fish sauce in Thai and Chinese food, anchovies in Italian food - those familiar with various world cuisines often use particular ingredients to make dishes fit within a distinct tradition. Stocking your kitchen with a few of a given cuisine’s staples will help you be able to replicate it in your home. As an added incentive to cooking at home, you won’t have to worry about unknown ingredients making it into your dish. Last but not least, don’t be afraid to mix and match: If you love Indian and Italian food, be creative and try to synthesize the tastes together to see what happens. You might be pleasantly surprised with the results.

Africa - South of the Sahara: Sweet potatoes, pumpkins, yams, peanuts, peanut oil, and peanut butter, corn, coconuts and coconut milk, hot peppers, ginger, coriander, cinnamon, millet, okra, bananas.

Africa - North of the Sahara: Cumin, coriander, cinnamon, ginger, turmeric, marjoram, dill, fresh mint, chiles, potatoes, beets, carrots, lentils, eggplant, tomatoes, green beans, black olives, lemon juice, parsley, almonds.

Middle East: Pine nuts, olive oil, eggplant, raisins, parsley, lemon juice, cumin, coriander, mint, tarragon, cinnamon, dill, tahini, sesame seeds, bulghur, couscous, cucumbers, tomatoes, zucchini, radishes, carrots, chick peas, black olives, garlic, lentils.

Jewish: Beets, potatoes, dill, barley, Hungarian paprika, celery, carrots, parsley, lemon juice, kasha (buckwheat groats), mushrooms, green beans.

India: Cinnamon, coriander, cumin, fennel, cardamom, cloves, chiles, turmeric, carrots, potatoes, cauliflower, cilantro, eggplant, ginger, spinach, lentils, chick peas, green peas, basmati rice, grated coconut, tamarind pulp, cayenne, curry powder, black mustard seeds, mangoes.

China: Mushrooms, ginger root, tamari soy sauce, sesame oil, scallions, rice vinegar, mirin, bok choy, peanut oil, garlic, chiles, chile paste, anise, water chestnuts, sesame seeds, cornstarch, sake, five-spice powder, Hoisin sauce, bean sprouts, asparagus, bell peppers, carrots.

Thailand: Lime juice, tamari soy sauce, chiles, ginger root, garlic, lemon grass, cilantro, coconut milk, curry powder, mushrooms, basil, Laos root, spearmint, cayenne, snow peas, peanut butter, bell peppers, mung beans, snow peas, chili sauce, peanut oil, cucumber.

British Isles: Sage, rosemary, dill, thyme, caraway, potatoes, vinegar, carrots, parsnips, beets, celery, leeks, cabbage, apples, walnuts.

Caribbean: Pumpkin, winter squash, tomatoes, carrots, cayenne, ginger, cinnamon, curry powder, lime juice, avocados, grated coconut, coconut milk, bananas, rum, chiles, bell peppers, Bermuda onions, mangoes, black-eyed peas, brown rice.

Mexico: Lime juice, cilantro, chiles, oregano, cumin, avocados, tomatoes, tomatillos, bell pepper, black beans, coriander, annatto seeds.

France: Rosemary, olive oil, carrots, potatoes, herbs de Provence, capers, garlic, olives, zucchini, tarragon, thyme, green beans, leeks, eggplant, marjoram, balsamic vinegar, wine, basil, Dijon mustard, chard.

Italy: Capers, olive oil, eggplant, mushrooms, garlic, olives, rosemary, oregano, arborio rice, basil, oregano, plum tomatoes, sun-dried tomatoes, cannellini beans, zucchini, wine, spinach, broccoli, chard.

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This page was launched March 7, 2001