The 10 underrated ingredients our foodies can’t live without

From liquid stock to vinegar, celery to mint, these ingredients are the quiet achievers in the kitchen, according to the Taste.com.au food team.

You wouldn’t be alone if cooking sometimes felt like more of a chore than a pleasure.

That’s why we asked our Taste.com.au foodies to share their best-kept secret ingredients – the ones they turn to add flavour fast, require minimal fuss and leave everyone wanting to lick clean their dinner plates.

Here’s what they told us.

Celery

So often reserved for the crudité section of a grazing board or the vessel to hold peanut butter, it’s about time celery got the love it deserved. One of the three essential ingredients of a mirepoix – the aromatic trio of onion, carrot and celery that is frequently called upon to be flavour base of stews, casseroles and bolognese – celery adds texture and crunch to salads, can be used in a creamy baked gratin or even be the star of soup.

Chicken noodle soup.

Liquid stock

Liquid stock is the MVP (most valuable player) when it comes to so many recipes: soups, risottos, tray bakes, pies… we could go on. And is it any wonder, with it adding so much flavour, depth and richness all on its own, as well as complementing the other ingredients around it. What’s more, it’s so easy and convenient to cook with (and store, we might add). All ready to go, you just need to pour and you’re well on your way to a flavour-packed meal. It’s best to choose brands like Massel that only use premium vegetables and herbs in its stock so you get the best results every time.

Vinegar

If your familiarity with vinegar is limited to salad dressings, it’s time for an intervention. While there are many varieties on the market, you only need two to three different vinegars to take your meals to the next level. Balsamic vinegar is great at adding subtle sweetness, while a red or white wine vinegar can cut through fat and richness. If you’re cooking with something more delicate, like fish, opt for verjuice.

Vanilla

Yes, we use a pod or drop of extract in most of our baking recipes, but its use in the kitchen doesn’t stop there. A few drops to salad dressing brings out its sweetness, a dash in your favourite cocktail or mocktail adds a flavour boost, while its addition to Greek-style yoghurt brings out the freshness and adds an extra level of indulgence.

Cheese

Brie, cheddar, goat’s, feta, blue or cream – cheese is a versatile addition to an array of dishes and a little goes a long way. They top off salads, enrich thick sauces, provide oozey goodness between slices of bread, intensify the flavour of cakes, and can even be eaten by the wedge.

Anchovy, broccolini and chilli orecchiette.

Anchovies

We get it, anchovies can be as polisaring as coriander, but these little sweet-saline pink fillets have had a bad rep over the years. Budget-friendly and always ready in the back of your pantry, anchovies and its umami flavour bomb can transform almost any dish. Fry in oil until crispy and serve sprinkled over pasta, add to a salsa verde for a roast or mash into good-quality butter for a steak sandwich.

Lemon

The little fruit works wonders beyond just providing us with classic lemon tart, lemon meringue pie and, of course, homemade lemonade. The acidity and sour taste play a similar role to vinegar, as they can bring together and turbocharge the different flavours in a dish for a boost in taste.

Hot sauce

Hot sauce shouldn’t just be reserved for dining at your favourite Asian restaurants – it’s a great way to add a kick to your cooking. Add a dash to chicken and fish marinades, drizzle over scrambled eggs to take breakfast up a notch, and mix into creamy mayos like aioli for an extra hit of spice.

Roasted Mediterranean vegetable and barley risotto.

Salt

This may seem like an obvious choice, but too often people overlook the importance of seasoning, especially with salt. Salt can bring flavours into focus, balance a dish and help sweetness pop, plus, it’s one of the cheapest ingredients you can buy. Some chefs even think a dish isn’t perfect unless it almost tastes salty!

Mint

Added to drinks, pounded into paste or turned into jelly, is there anything this herb can’t do? Its sweet, cooling aroma means it’s a feature in both sweet and savoury dishes, and it pairs well with a surprisingly long list of ingredients – thinking peas, chocolate and lamb. It’s also super versatile and is called upon in so many cuisines, from Middle Eastern to Indian, South American to Asian.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as The 10 underrated ingredients our foodies can’t live without