Garlic-chili flaxseed oil I regularly use this as my salad-dressing base, adding fresh lemon juice, salt, and pepper. I also drizzle it over steamed vegetables, rice, pasta, and potatoes. My favorite application is on my movie-watching popcorn.
Citrus zest I often grate a little lemon peel over pasta, asparagus, fish, or chicken just before serving, and fold lemon or orange zest into cookie, pancake, and cake batters. It lends a final bright note to the overall flavor.
Aleppo pepper Also known as Halaby pepper, this offers mild heat and a robust and fruity flavor. I add it just about anywhere one would use crushed red chili pepper. Try grilling a chicken breast dusted with cumin, Aleppo pepper, and salt.
Fresh herbs I regularly use Italian parsley, chives, Greek oregano, several flavors of basil, lemon thyme, and marjoram. Any combination, roughly chopped, brings extravagant flavor to sautéed meat or fish, warm pasta or rice, cooked vegetables, salads, and soups.
Ceylon soft-stick cinnamon Less biting than cassia cinnamon, Ceylon cinnamon has a sweet, soft, sensuous complex of flavors. It’s sold in short 5-inch sticks; grind only as needed. I add it to anything chocolate. Jazz up your favorite hot cocoa recipe with Ceylon cinnamon, vanilla extract, and a dash of Aleppo pepper.