Over the last couple of decades, fusion restaurants, experimental TV chefs, progressive cookbooks and competitive dinner parties have made consumers more adventurous.
Chefs like Yotam Ottolenghi and Peter Gordon have drawn on culinary traditions and their best-selling cookbooks in a bid to open up restaurant dining at home.
Where pioneering food was once limited to top restaurants sourcing ingredients from specialist suppliers, now some of the most unusual items are being launching into local supermarkets.
The Speciality Ingredients range by Sainsbury’s has more than 30 products from Japan, the Middle East, pan-Asia and the Mediterranean launching in-store and the new range has been developed to make it easier for aspiring chefs to create fusion versions of classic dishes and experiment with new cuisines.
While ingredients such as Gram Flour, Mirin, Lemongrass, Miso and Galangal are synonymous with scratch cooking, others in the range like Harrisa, Porcini Mushroom Paste and Umami Paste enhance staple favourites with minimum effort.
Priced from £1.18p to £2.99, Sainsbury’s Speciality Ingredients are labelled by colour to distinguish country of origin or type of cuisine, making unusual ingredients easier to identify.