7. Wasabi Root
As you might imagine, wasabi root is the source of the wasabi commonly used in Japanese cuisine – although a lot of wasabi doesn’t actually use the root because of its high cost. The cost comes from the fact that wasabi root is a particularly challenging plant to cultivate and it is rarely found outside of Japan. However, if found, wasabi root can be used for a range of uses beyond the common wasabi paste, especially as it adds a strong taste to a dish.
6. Black Truffle Salt
Black truffle salt is a blended spice that combines sea salt with dried truffles, with some brands also including truffle flavoring. It is a particularly useful option for anyone who likes truffles, as truffles are notoriously expensive. The combination of truffles and salt helps to bring out the richness of black truffles. The spice can be used in the same way as normal salt (so, it can be used with pretty much anything), and it gives more depth of flavor than salt alone does.
5. Ghost Chili Powder
Ghost chili was once recognized as the hottest chili in the world, registering at more than 1 million in Scoville heat units, and it is still one of the hottest chilies out there. That should give you a pretty good idea of what to expect with ghost chili powder. The spice has the heat of ghost chili, so it should be used carefully. It does also have a slight fruity flavor, but most people don’t taste this part as they are overwhelmed by the heat. The spice can be used as a replacement for other types of chili powder in recipes, but make sure you are prepared for its strength.
4. Saigon Cinnamon
Saigon cinnamon is another type of cinnamon that is not commonly used. It is related both to cassia cinnamon and to ‘true’ Ceylon cinnamon, although it is more closely related to the cassia cinnamon. Saigon cinnamon is largely produced in Vietnam and has a more complex and pronounced aroma than cassia cinnamon.