How can I Incorporate Global Flavors into My Gourmet Cooking?

I’ll never apologize for being a Spice Girl. Of course, I’m not talking about being an official member of the iconic late ’90s British girl group. In this case, though I love my girls, I’m talking about the little spice jars that take up way too much space in our cabinets but make every dish so much more exciting with their bold, delicious flavors.

I’m a spice girl, and I’m here to show you how to turn your kitchen into a place full of global flavors and spices, so you can create an international culinary space right at home!

Growing up, I remember my mom always saying, “I just want to try cooking something different,” because she was tired of making the same meals every week. As a kid, I didn’t quite understand what she meant (see what I did there?), but I know that, like many moms with picky kids (sorry, mom!) and husbands who liked simple meat-and-potato meals, she wanted to explore new flavors but was afraid to take the risk of making something we’d all dislike. After all, we didn’t have a lot of money, and wasting food was definitely a big no-no back then—and still is!

I didn’t get into cooking until my 20s, when I found myself living in Italy. That’s a whole story for another time, but I’ll just say that fresh vegetables, meats, cheeses, and spices completely changed my world. Suddenly, the kitchen was the only place I wanted to be.

The more time I spent in the kitchen, the more I began to understand my mom’s longing for something different: dishes that had more steps, more ingredients, and more kitchen tools. I started to recreate flavors I’d enjoyed at restaurants—the tartness of albaloo polo, the briny umami of caviar on a maki roll, the garlicky richness of mofongo, the tangy warmth of crumbled feta in spanakopita.

I even picked up a few words in the languages of the foods I tried. I still get nods of approval from Greek waiters when I order for the table! But as I got older and my budget got tighter, especially with the rising cost of living in NYC, I started to crave these dishes at home.

I grew up eating Bahamian and Southern Black American dishes, but I wanted to try making feijoada, coq au vin, banh xeo, enchiladas, and so much more. So, I set out to build the kitchen of my dreams, stocked with spices and flavors that would help me cook any dish I wanted. Below, I’ll share some of the spices, sauces, and flavors I keep on hand to give every meal an international twist.

Spice World

1. Cardamom

I’m a huge fan of cardamom—it’s one of my favorite spices! It has such a fun and surprising flavor that works in so many different dishes. While it’s often used in savory South Asian dishes and desserts, cardamom also shines in Scandinavian pastries—ever tried cardamom buns? One of my favorite ways to spice up simple white rice is to crack open a few cardamom pods and let them infuse in the water as it cooks.

It also works wonders in dried beans or even Thanksgiving stuffing! I tried it with stuffing last year, and it turned out to be one of the best dishes I’ve ever made! Here’s a recipe I found that uses Bharat seasoning (which has cardamom) for stuffing—while it’s not exactly the one I used, it should have a similar flavor!

2. Chimichurri

Chimichurri is a vibrant mix of fresh parsley, red onion, garlic, vinegar, and olive oil, and it’s become a staple in my kitchen. It’s most famous for pairing with grilled meats, especially steak, but it’s also amazing as a marinade for veggies or a zesty topping for roasted potatoes. I like to make a big batch and store it in the fridge, freezing a little for later. Whether drizzled on ground turkey, mixed into a grain bowl, or spooned over fish, chimichurri is my go-to for brightening up meals with a burst of South American flavor.

3. Grains of Paradise

Grains of Paradise is a West African spice that adds a peppery, slightly citrusy flavor, and it’s definitely one of my spice cabinet’s hidden gems. It’s similar to black pepper but with a more complex taste. I’ve used it in place of black pepper for everyday dishes like tuna salad, grilled chicken, and Caesar salad when I want to feel a little extra.

It also works great in a West African-inspired take on ‘Cacio e Pepe’. I suggest grinding it fresh over roasted veggies, soups, or stews for a surprising twist. It’s versatile enough for savory dishes or even some unexpected desserts—try it in a spiced cake, apple pie, or cookies for a unique flavor that will keep everyone guessing!

4. Sumac

I never expected sumac to become one of my favorite spices, but it has. The only sumac I knew growing up was poison sumac, so when a waiter at an Azerbaijani restaurant brought me a tiny bowl of sumac on my birthday, I was surprised. This tart, lemony spice adds an amazing, tangy kick to everything from salads and grilled meats to roasted vegetables and dips like hummus. I even use it on the chicken when I make empanada filling. Sumac is my secret weapon for instantly brightening up any dish.

5. Marjoram

When I first started exploring cooking, I bought marjoram just because I had never heard of it and wanted to try something new. It’s a delicate herb, similar to oregano but with a milder, sweeter flavor. It quickly became a favorite. I love using marjoram in soups, stews, and sauces, where its subtle flavor can really shine. It pairs beautifully with poultry, fish, and vegetables, adding a gentle, aromatic touch that enhances the dish without overpowering it.

6. Za’atar

I absolutely love za’atar. It’s the kind of spice blend that I could put on anything. This Middle Eastern mix of herbs, sesame seeds, and sumac adds a nutty, tangy flavor to everything from garlic bread and cream cheese to roasted potatoes. Honestly, I think the “za’atar bagel” should replace the “everything bagel” as the next breakfast sensation! Sometimes, I mix za’atar with olive oil for a quick and delicious dip for warm pita bread. It’s my go-to for adding a savory twist to everyday dishes.

7. Herbes de Provence

This fragrant mix of dried herbs like thyme, rosemary, and lavender brings the taste of Southern France into my kitchen. I love using it to season roasted potatoes or sautéed chicken for a dish that feels rustic and refined at the same time.

I’ve even mixed it into hummus because, sometimes, I’m feeling a little extra! It also works beautifully in stews and vegetable dishes, adding an earthy, aromatic flavor. A pinch of Herbes de Provence can turn simple ingredients into something that feels like a culinary escape to the French countryside. If you’re learning French, I wrote a blog post with some recipes to help you practice your language skills through cooking.

8. Fish Sauce

I always add a few dashes of fish sauce whenever I cook with soy sauce. I first got it for testing recipes for my Food ‘Zine, Taste Buds Vol.1, and now it’s a staple in my kitchen. This umami-rich condiment, popular in Southeast Asian cooking, adds a deep, savory flavor to everything from stir-fries to marinades. A little goes a long way, so just a few drops are enough to add richness and complexity to a dish. I’ve even added it to a catfish étouffée I made last August.

9. Balsamic Glaze

Balsamic glaze is another “put it on everything” condiment in my kitchen. While it’s perfect for tomatoes and mozzarella, it also works wonderfully on fruits like strawberries, pears, and peaches. I once drizzled it on a guava & cheese empanada! I love adding it to salads for a burst of flavor or even using it on sandwiches for an unexpected twist. Balsamic glaze is so versatile and adds a touch of elegance to any dish.

Also Read: How can I Present Gourmet Dishes Like a Pro?

10. Jerk Marinade

I make my own jerk marinade based on a recipe I found and store it in an airtight glass jar in the back of the fridge, where it can last for months. Jerk marinade is a key part of Jamaican cooking, blending aromatic spices and fiery Scotch bonnet peppers. I love using it on chicken, but my family especially loves it on salmon. The best part about making it myself is that I can adjust the heat level by controlling how many Scotch bonnets I use. It brings a taste of the Caribbean to my cooking, warming us up with those tropical vibes, even in the chilly New York winter.