Photo: Leigh Beisch
7 Spices You’re Probably Not Using, but Should Be
Chili Crisp
This chili oil condiment made with fried onions, garlic, chiles and Sichuan peppercorns is like a crunchy paste. Seasoned liberally with MSG, sugar and salt, chili crisp is mainly used on its own or in cold Sichuan sauces rather than in cooking.Lao Gan Ma brandis popular and widely available (buy it:Amazon, $10), but there are many chili crisps on the market, including a Trader Joe’s version.
Dried Tofu Skin
Chewy tofu skin is made from the layer of solids that forms on top of heated soymilk (think pudding skin). It is sold dried in sheets and must be rehydrated to use. (Try this pack fromAmazon, $20.)
Fermented Black Beans (Douchi)
These black beans are preserved in a heady mix of liquor and spices. The beans can be added to an array of dishes to add both salt and flavor. The more familiar Cantonese black beans make a good substitute but are fermented with salt only, so rinse them before using. Try them in our recipe forMapo Tofu(and pick up a bag fromAmazon, $10).
Green Sichuan Peppercorns
With a distinctly lemony taste that is different from red Sichuan peppercorns, green ones complement fish, chicken and vegetables. China has only recently started to export them, so they are a little harder to find. They’re currently sold out, but you can join the waitlist to purchase a bag fromThe Mala Market.
Pixian Chili Bean Paste (Doubanjiang)
A salty and spicy umami concentrate made with chiles and fermented fava beans, the paste gives deep flavor to braises, soups and stir-fries. It is sometimes labeled “broad bean” chili paste. Try it in our recipe forDry Pot Chicken (Gan Guo Ji)(and pick up a pack fromThe Mala Market, $20).
Shaoxing Rice Wine
A key ingredient for adding depth of flavor to Chinese sauces and soups. It is similar in flavor to sherry, but contains salt and sugar for added punch. (Pick up a bottle fromAmazon, $15.)
Sichuan Chile Flakes
Whole dried chiles that have been fried until crisp and ground into a mix of flakes, powder and seeds. Korean pepper powder, available at Korean markets and online, is a good substitute. (Try a pack fromThe Mala Market, $12.)
Sichuan Chili Oil
A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately. Try the oil in our recipe forSichuan Fava Bean, Pea Sprout & Radish Salad(and pick up a jar fromUncommon Goods, $13).
Sichuan Peppercorn Oil
A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth. They’re currently sold out, but you can join the waitlist to purchase a bottle fromThe Mala Market.
Sichuan Peppercorns
Sichuan peppercorns (a member of the citrus family and unrelated to black peppercorns) have a citrusy aroma and supply the numbing half of the signature flavor of Sichuan food. Try it in our recipe forSpicy Chili Crisp Potato Salad (Liang Ban Tu Dou)(andpick up your own jarfrom The Spice House, $9).
Sweet Potato Glass Noodles
Long, clear, chewy noodles made from sweet potato starch. While bland on their own, the noodles absorb the flavors of whatever they’re cooked in. Try them in our recipe forSour & Spicy Sweet Potato Noodles (Suan La Fen)(and pick up a pack of three fromAmazon, $12).
Zhenjiang Black Vinegar
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