Alex Buscemi
There’s nothing worse than realizing you’ve been sleeping on an ingredient that could have made your meals way better this whole time.
People on Reddit are sharing the kitchen staples they totally ignored for years—only to have their minds blown once they finally gave them a shot.
From spices that turn bland dishes into something worth talking about to condiments that quietly level up everything they touch, these ingredients have been hiding in plain sight.
If you’ve ever dismissed anchovies or thought Worcestershire sauce was just for steak, you might want to reconsider.
Check out these food game-changers people regret overlooking for way too long.
1.
Smoked paprika. My parents only had the regular kind, but one time during college I grabbed smoked instead and never went back. The earthiness really rounds out and deepens the flavor of all kinds of foods, especially plant foods like vegetables, mushrooms, and beans.
2.
Honestly? Yogurt. Growing up in the US, I didn’t realize how many cultures have DELICIOUS dishes that are based on plain yogurt. And I’ll tell you something else, it is the BEST tenderizer for chicken ever. Mix some good spices in with that yogurt, slather it on your chicken in the morning, by lunch/dinner you have a super tender chicken that will stay moist. 1.4 BILLION Indians can’t be wrong, right? lol
I use it in smoothies. I add pistachios and honey for a quick breakfast. I add it to beans. I add it to eggs. I add it to gluten free baking recipes. It’s NUTS how much yogurt I use now.
3.
Stock. Only recently did I learn to use it in lieu of water for things like cooking rice. Such a basic thing that I feel like every cook knows — but I didn’t.
4.
Roasted garlic! My favorite thing to add to vegetables.
5.
Worcestershire sauce. Before I only used it sparingly and only if a recipe specifically called for it, then I found a pork katsu recipe that had it in the dredge along with tomato paste and it completely changed my world. It so often fixes the “it’s missing something” problem, and is great for adding depth of flavor to something simple.
6.
Limes and lemons. Been adding them to my sauces and foods recently—really enjoying the new taste.
7.
Anchovies. Everyone hates anchovies, but that’s because they tried to eat one whole or ordered them on pizza one time. But add them to pasta sauce and they are delicious salty flavor-enhancers. You will NOT taste ‘anchovies’ if it’s done properly.
8.
Cumin! I just threw that in some broccoli soup and it saved the dish! I’d never considered it outside of meat dishes.
9.
Fresh herbs. Now I always have them in our garden in the spring and it blows my mind how they take any dish to the next level. I haven’t had much luck growing them indoors in the winter, though.
10.
Dill. Such great flavor. Fresh is better but a high-end dry works. Can be put in meatballs, on chicken or fish, in sauces/gravy, pasta and potato salads. I just love it!!
11.
Cooking with alcohol in general, but mostly wine. Growing up, my mom always said it was unnecessary and didn’t make a difference with taste. She was wrong.
12.
I’m embarrassed to say avocado. It was always just something that I mushed into guac-y things, kind of a blank canvas for higher flavors.
Then I tasted a good one (and also realized how much fiber this creamy little miracle contains). Now there’s bold avocado sliced on my Vegemite toast and sneaky avocado in my cakes. I love that stuff.
13.
Butter. It was never served at my parents’ house. I recently started putting butter in my food and it’s really good. Eggs and butter are literally amazing. Ohhh and browning butter in a skillet gets it really nutty. Browned butter with homemade bread is stunning.
14.
Fresh mint. For me, it went from being an ice cream flavor to being used three or four times a week. Not even counting in my daily smoothies.
15.
We never had rice growing up. I had it one time with my dad when I was little but that was it. I love rice! It’s so versatile and goes with almost everything! You want sweet breakfast? Sweet milky rice. Savory dinner? Stew over rice. Don’t feel like cooking? Rice, frozen veggies, can of chicken in the rice cooker. Done. It’s cheap, easy to find, filling and nutritional. It still baffles me that we grew up poor and struggling but never once bought or used rice!
16.
Fish sauce. Yes, used in Asian dishes but try a dash in your next bolognaise sauce. You’re welcome.
17.
A little pickle juice in potato salad and tuna salad.
18.
The only answer for me is MSG. Have gone back to it after decades of avoiding it, and am so happy I did. Even my homemade mayo gets a pinch!
19.
I slept SO HARD ON CURRY and Indian food in general.
20.
Miso paste. I use it so often in all kinds of things. Chicken, fish, Brussels sprouts, soups, salad dressings, mixed with mayo for a sauce with a little honey and lemon. Adds great flavor.
21.
Basil. I enjoyed pesto pasta but would always default to marinara or Alfredo if it was available. One day my mother made pesto from scratch and I was blown away at how much better it was, started growing basil and never looked back.
22.
Mayo. Growing up neither of my parents liked it. So, I never ate it, except in tuna fish sandwiches. At some point I was introduced to all the many things it’s a base for/in, and realized subsequently that it’s very tasty!!
23.
For me it is leeks. I always thought that they are these giant green onions but now I tried a leek soup with them and really loved the flavor. Gonna use them in more dishes from now on.
24.
Ginger. I’m addicted to it now, need to use it in every meal I can make it work with.
25.
Olive oil – I always thought the flavor was way too strong, but whenever I run out and have to substitute with vegetable oil I realize I miss the taste of the oil in the dish.
26.
Mushrooms! Common for most but I didn’t grow up eating them much. I add them to a lot of my cooking nowadays. I simply slice and pop them in the microwave for 90 seconds with water, salt and pepper then add them to whatever I’m eating. I love them and buy a large container almost weekly.
27.
Mustard. I put a little in my bechamel!
28.
Ground Black Pepper! Growing up l never used it. Now later, l tried it and now season everything with it. I especially love it along with some salt on fried eggs, cucumber slices and potato salad.
29.
Capers. My parents were decent cooks but these little jewels of taste bombs evaded their cooking for years. I actually thought they were some sort of strange seafood something or other. Now I love them and dump them in all manner of sauces, stews, and salads and as a sprinkle of umami on many of my seafood and white meat dishes.
30.
Ooooh confit tomatoes. If lil cherry tomatoes go on a good sale I’ll buy a TON, throw them in the oven swimming in olive oil. Makes the oil taste better, the tomatoes last WAY longer, and then you can use both as lovely condiments on basically anything.