My refrigerator doors are stuffed full of sauces and condiments. Although I have my favorites, I am always on the lookout for new things to try, which is why I had to check out the article from The New York Times Style Magazine on which spice blends and condiments chefs always keep on hand (gift link). Now I am going to have to find room for new items like colatura.

Corn and crab beignets with yaji aioli from Bon Appétit Magazine by Marcus Samuelsson

Chef Leo Frodell says that colatura, an Italian fish sauce, is "funky and super rich in umami". The sauce is made with anchovies and salt, which are fermented and aged in chestnut barrels. Ozoz Sokok, who wrote Chop Chop - Cooking the Food of Nigeria, relies heavily on a spice mix called yaji. It's used as a dry rub and a cooking spice, and contains traditional Nigerian items like grains of selim and cubeb pepper.

Some chefs always keep items that are probably more familiar to EYB Members such as Kewpie mayonnaise, Maggi seasoning, and shiro dashi, proving that you don't need to find rare ingredients to make a dish taste great. However, if you want to try something out of the ordinary, Maunika Gowardhan suggests Maharashtrian theca, which is a cumin and green chile sea salt with peanuts. Maunika says the condiment "lends depth, heat and a savory flavor."