Spicy Sichuan Burger

A pungent strong flavor with a fragrant spiciness that grows into searing heat. It’s the key ingredient in green curry paste and can add a rich, flavorful burn to any dish.

Prik kee noo is a cornerstone of Thai cuisine. The chiles are so popular that a song written about them was a #1 hit in the 1990s.

Savory and nutty, with notes of licorice and ginger. It’s one of the most important spices in Kashmiri Pandit and Gujarati cooking, and a key ingredient in Chinese Five-Spice.

Warm and earthy, with a bit of sweetness and bitterness. Cumin has been used for millennia and forms the base of many spice blends (especially Indian!).

Similar to how the Western world keeps salt and pepper handy in shakers, cumin was a tabletop staple in ancient Greece—and still is in modern-day Morocco.

Made from pungent white onions, the flavor of this onion powder is more onion-y than actual onions, and adds a savory, sweet-and-sharp quality to otherwise ordinary dishes.

It’s not actually the onion itself that makes us cry when we get to chopping a fresh one—onions contain a high level of sulfurous oils that are only released when the flesh is cut.

Pungent and spicy at first, the flavor mellows and sweetens considerably as it cooks. Great for garlic bread, dry rubs, or anywhere you need a quick hit of garlicky goodness.

Gilroy, California claims itself as the garlic capital of the world, but there’s a strong challenger in the midwest: the name Chicago is adapted from a Native American word for wild garlic.