Lesser Known, Locally Grown
These unusual ingredients can spice up your dishes.
Micro red amaranthA stunning magenta, these micro greens add a dramatic flourish to any plate. These pretty little leaves are slightly sweet and earthy. Where to get it: |
 |
 |
PurslaneThe culinary world’s newest darling, purslane, is actually a weed. No matter: Its succulent, lemony tang is welcome in salads and stirred into soups and stews at the end of cooking. Try it chopped into your morning scramble. Where to get it: |
Suriname cherryNot actually cherries, Suriname cherries range from tart to super sweet with a bit of citrus and berry flavor and a pronounced resin-y quality, similar to cloves. Try them folded into a spice cake batter or in pies. They also make for good preserves. Where to get it: |
 |
 |
Heart of palmFresh heart of palm is nutty, tasting faintly of sweet corn. Slice it thin and eat it raw to best appreciate its delicate flavor. It makes an exotic addition to leafy salads or seafood salads such as crab or lobster. Where to get it: |
Green peppercornsPeppery and floral, fresh green peppercorns pair well with any protein, such as fish or beef, and can be substituted in recipes that call for black pepper. Feeling more adventurous? Try crushing them lightly and sprinkling on top of strawberries and vanilla ice cream. Where to get it: |
 |
 |
Curry leavesOn first whiff, curry leaves smell like tires. Not exactly promising. But, once fried, they emit a smoky, lemony aroma with a slightly bitter edge. They’re not at all related to curry powder spice, but they’re often added to curries for more depth. Where to get it: |
