José Andrés' Pantry Isn't Complete Without These 3 Seasonings

If you're like us, your pantry is overflowing with all sorts of spices, seasonings, blends, and dried herbs. Home cooks have a tendency to be prepared for any recipe with a fully stocked spice rack. To narrow down what's worth keeping, it's helpful to turn to the experts. Take chef José Andrés, who swears by three international seasonings for a flavor boost.

The first is pimentón, specifically pimentón la Vera, which Andrés called an "absolute non-negotiable" in an interview with Food & Wine . "The smoked paprika [is] traditionally made in Extremadura, Spain. It is an amplifier of flavor, giving everything — soups, stews, sofritos — a deep, smoky warmth," he explained. This doesn't come as a major surprise, considering Andrés is a Spanish native (and a master of paella ).

His other choices are less expected. The chef loves Middle Eastern ground sumac's tangy flavor and citrusy profile for all sorts of dishes. "[It's] made from ground berries, which adds a subtle acidity to tomato sauces and rice, but is also great to sprinkle on scrambled eggs or even mix into guacamole," he explained. Finally, there's furikake, a Japanese seasoning blend that Andrés uses on egg sandwiches . "It gives a punch of umami and an amazing crunchy texture that's perfect on rice or as a sprinkle on seaweed tacos," he said.

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José Andrés' favorite seasonings can improve countless recipes

José Andrés' favorite seasonings work wonders. If you're new to pimentón, know there are three main types: dulce, agridulce, and picante (sweet, bittersweet, and hot). Whether you use it on veggies or meat, Andrés advises starting with agridulce. When using sumac, the fresher it is the better; find one that's deep-red in color at a Middle Eastern, Mediterranean, or Levantine grocer for top-tier quality. As for furikake, the ingredients vary, but most include sesame seeds, nori, salt, and sugar. To achieve a robustly savory, fishy flavor, make sure it contains bonito flakes or dried shrimp.

Some brands are a notch above. Andrés says the best pimentón is from La Vera in Extremadura, Spain; he uses Pimentón El Angel. He didn't specify his favorite sumac, but Burlap & Barrel, The Spice House, and Whole Spice have good options. Trader Joe's Nori Komi Furikake is a stellar choice as well (Andrés loves the grocery chain).

There are plenty of ways to use these seasonings. Pimentón will bring anything from a risotto recipe to kebabs to braised cabbage to life, especially if it's fresh. It's also the key to Spanish chorizo's color and flavor . Sumac is essential to fattoush and za'atar, and a common addition in hummus and baba ganoush. Furikake is typically a rice garnish, but it's also tasty on popcorn, roasted veggies, fish, ramen, and eggs. It's a delicious crunchy topping for fries , too.

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Read the original article on Mashed .