Looking for: Bottles and vessels to provide immediate flavor satisfaction

As anticipated, garlic, chili, and lemon take center stage among our array of robust flavors. However, the lineup also features Calabrian chili, tamarind, and an ancient Roman fish sauce, adding their distinct essences to the mix.

Which jarred pastes offer immediate flavor enhancement? – Jo from Stroud, Gloucestershire

Distinguishing between ordinary and extraordinary often hinges on condiments, sauces, or pastes. Pippa Middlehurst, the author of “Simple Noodles: Everyday Recipes, from Instant to Udon,” stresses the importance of a few items that can swiftly imbue dishes with flavor, umami, and seasoning. “When used correctly, these ingredients possess incredible versatility,” she asserts.

Miso, the Japanese fermented soybean paste, is a prime example. While it traditionally stars in dishes like miso soup, ramen, or nabe, Middlehurst ingeniously adds a tablespoon to spaghetti with garlic and butter, instantly transforming it into a meal bursting with flavor. She also incorporates it into roasted tomatoes, showcasing its diverse applications.

Another route to infuse flavor involves Japanese curry roux. “I always keep these blocks in the pantry,” Middlehurst shares. Dissolving it in water and combining it with carrots, potatoes, and often protein creates a quick meal. For those seeking a more elaborate experience, the sauce pairs well with katsu or serves as a base for curry udon, a hearty soup featuring thick, velvety udon noodles.

The classic trio of garlic, ginger, and chili is equally transformative. “Garlic-ginger paste is my ultimate go-to,” reveals Sanjay Aggarwal, the author of Spice Kitchen. It finds its way into nearly every curry and stir-fry, serving as a significant time-saver without compromising on flavor. Likewise, Aggarwal keeps a jar of chopped chili on hand, using it to create vibrant jams, enhance prawns with butter, or effortlessly elevate the taste of pasta and legumes. This convenience eliminates the need to chop an entire chili and deal with excess. However, for those seeking a “funky, fermented heat,” Dara Klein recommends Calabrian chili paste, which introduces a fiery acidity to various dishes.

Klein also suggests colatura di alici, a fermented anchovy extract akin to fish sauce. “It harks back to Roman times, exuding pungent and robust flavors that enrich seafood crudo, salads, and fish,” explains the chef of Tiella at the Compton Arms in north London. Additionally, pomegranate molasses elevates even the simplest components to harmonious heights. “Its profound acidity paired with subtle sweetness makes it an ideal addition to sauces and meat dishes, especially poultry,” shares Saghar Setareh, author of “Pomegranates and Artichokes.” The syrup’s characteristics shine in dishes like fattoush, where it adds depth to the olive oil, lemon juice, sumac, and pomegranate molasses dressing.

Reflecting on his upbringing, Aggarwal recalls his mother’s exceptional tamarind sauce for Indian delicacies like pav bhaji. Although she spent considerable time cooking down the tamarind and crafting the sauce, Aggarwal has found a time-efficient solution for achieving that delightful sweet-sour essence in dishes like prawn pad thai: store-bought tamarind paste.