Sauces, condiments, and flavor enhancers
Vibrant red paste made from annatto seeds, used for coloring and flavoring in Latin American cuisine
Mexican sauce made with chiles, tomatoes, and spices, used in Mexican cooking
Find the best alternatives to adobo sauce for Mexican and Filipino cooking
Thick paste made from ancho chilies, used in Mexican cooking for rich, smoky flavor
Spicy paste made with chilies and aromatics, used in Asian cooking and as a condiment
Instant gravy mix for making au jus sauce, a thin, flavorful liquid typically served with roast beef
Sweet and tangy sauce typically made with tomatoes, vinegar, sugar, and spices, used for grilling, roasting, and as a condiment
White sauce made from butter, flour, and milk, used in French cooking
Rich, flavorful liquid made from simmering beef bones and vegetables
Rich, savory liquid made from simmering beef bones and vegetables, used as a base for soups, stews, and sauces
Dark sauce used to add color and flavor to gravies, stews, and sauces
Korean marinade sauce with sweet, savory flavor, used for marinating meat
Small, pickled flower buds with tangy, briny flavor, used in cooking and garnishing
Sweet and tangy French-style dressing with a bright orange color, commonly used for salads and as a marinade
Flavorful liquid made from simmering chicken bones and vegetables
Rich, gelatinous liquid made from simmering chicken bones and vegetables, used as a base for soups, stews, and sauces
Spicy paste made from ground chili peppers, used in cooking and marinades
Spicy paste made from chili peppers and garlic, used in Asian cooking and marinades
Chipotle peppers in tangy adobo sauce, used to add heat and flavor to dishes
Find the best alternatives to chili paste for spicy cooking and marinades
Spicy sauce made with chilies, vinegar, and spices, used in cooking and as a condiment
Spicy sauce made from chili peppers and garlic, used in Asian cooking and marinades
Smoky, spicy sauce made from chipotle peppers in adobo, used in Mexican and Latin American cooking
Find the best alternatives to coconut aminos for a soy-free, gluten-free sauce option
Creamy, condensed soup made from chicken broth and cream, used in cooking and as a base for casseroles
Spicy, coarse-ground mustard from Louisiana with brown mustard seeds and spices, used in Creole and Cajun cuisine
Thick, dark soy sauce with sweet, molasses-like flavor, used in Asian cooking and marinades
Smooth, tangy mustard made from brown or black mustard seeds and white wine, known for its sharp, complex flavor
Fermented broad bean paste with chili peppers, essential in Sichuan cuisine
Find the best alternatives to dry sherry for cooking and deglazing
Sweet, thick Japanese sauce made from soy sauce, mirin, and sugar, commonly used on sushi and grilled eel
Salty, umami-rich sauce made from fermented fish
Sharp, tangy mustard with grainy texture, used in cooking and as a condiment
Thick sauce made from meat drippings and flour, used in cooking and as a topping
Sweet, red syrup made from pomegranate juice, used in cocktails and as a flavoring
North African chili paste made from roasted red peppers, hot peppers, and spices, used to add heat and flavor to dishes
North African chili paste with spicy, smoky flavor, used in Middle Eastern and North African cooking
Sweet and savory Chinese sauce made from fermented soybeans
Spicy condiment made from chili peppers, vinegar, and seasonings, used to add heat and flavor to dishes
Tangy vinaigrette-style dressing made with olive oil, vinegar, herbs, and spices, commonly used for salads and marinades
Concentrated paste made from Italian herbs, used in cooking and marinades
Sweet and tangy tomato-based condiment with thick consistency, used as a topping and in cooking
Spicy, aromatic paste used in Malaysian and Singaporean laksa soup, made with chilies and spices
Soy-free seasoning sauce made from soybeans, used as a soy sauce alternative
Costa Rican condiment with sweet, tangy, and slightly spicy flavor, commonly used in Latin American cuisine
Concentrated liquid seasoning with umami flavor, commonly used in Asian and Latin American cuisine
Italian tomato-based sauce with herbs and garlic, commonly used for pasta and pizza
Dark, salty spread made from yeast extract, popular in British cuisine for its intense umami flavor
Creamy condiment made from eggs, oil, and vinegar or lemon juice, used for spreading and binding
Japanese sweet rice wine used in cooking
Fermented soybean paste with umami flavor, used in Japanese cooking and as a flavor enhancer
Fermented soybean paste with salty, umami flavor, used in Japanese cooking
Dark soy sauce with mushroom extract, used in Chinese cooking for rich, umami flavor
Condiment made from mustard seeds with tangy, pungent flavor, available in various forms including prepared, powdered, and whole seeds
Deactivated yeast with cheesy, nutty flavor used in vegan cooking
Dehydrated seasoning mix with onion flavor, salt, and spices, commonly used for quick seasoning and marinades
Thick, savory sauce made from oysters, used in Chinese and Asian cooking
Italian tomato puree made from strained, seedless tomatoes, used as a base for sauces and soups
Creamy or crunchy spread made from ground peanuts, used in sandwiches, baking, and sauces
Tangy, slightly spicy juice from pickled pepperoncini peppers, used as a condiment and marinade
Italian sauce made from basil, pine nuts, garlic, olive oil, and Parmesan cheese
Sweet and tangy Chinese condiment made from plums, sugar, and spices with thick, syrupy consistency
Thick, concentrated syrup made from pomegranate juice with a tart, sweet, and tangy flavor, commonly used in Middle Eastern cuisine
Japanese citrus-based sauce made with soy sauce, rice vinegar, and citrus juice, used as a dipping sauce and marinade
Grated horseradish root mixed with vinegar and salt, used as a condiment
Lemons preserved in salt with tangy, salty flavor, used in Middle Eastern cooking
Creamy, tangy dressing made with buttermilk, mayonnaise, and herbs, commonly used for salads, dipping, and as a condiment
Thai spice paste made with red chilies, garlic, lemongrass, and other aromatic ingredients, used in Thai cooking
Thick paste made from red peppers, used in Mediterranean and Middle Eastern cooking
Creamy dressing made from mayonnaise, ketchup, and spices with tangy, slightly sweet flavor
Green sauce made from tomatillos, chilies, and herbs with tangy, spicy flavor and smooth texture
Pure Indonesian chili paste made from ground red chilies, essential for authentic Southeast Asian heat
Find the best alternatives to sherry for cooking and deglazing
Japanese soy sauce made from soybeans and wheat, used in Japanese cooking
Aromatic base made from sautéed onions, peppers, garlic, and herbs, used as a foundation in Latin American and Spanish cooking
Thick, sweet soy-based sauce with a glossy finish, commonly used in Asian cooking for glazing meats and vegetables
Salty, umami-rich sauce made from fermented soybeans and wheat, essential in Asian cooking and marinades
Spicy mayonnaise made with sriracha sauce, used as a condiment and in cooking
Spicy, tangy hot sauce made from chili peppers and garlic
Tangy, savory sauce typically made with tomatoes, vinegar, and spices, designed to enhance the flavor of grilled and roasted meats
Sweet and spicy sauce made from chili peppers, sugar, and vinegar, used as a condiment and in cooking
Thick, sweet soy sauce with molasses-like consistency and caramelized flavor, commonly used in Indonesian and Malaysian cuisine
Spicy Chinese paste made from szechuan peppercorns and chili peppers, used in cooking and as a condiment
Hot sauce made from tabasco peppers, vinegar, and salt with intense heat and tangy flavor
Sesame seed paste used in Middle Eastern and Mediterranean cooking
Gluten-free soy sauce made from soybeans only, with a richer, more complex flavor than regular soy sauce
A Japanese soy sauce made without wheat, with a richer, more complex flavor than regular soy sauce
Sour, tangy paste made from tamarind fruit, used in Asian and Latin American cooking
Sweet and tangy sauce made from tamarind pulp with thick, syrupy consistency and complex flavor
Sweet and savory Japanese sauce made with soy sauce, mirin, and sugar, used for glazing and marinating
Spicy Mexican-style paste made with chilies, garlic, cumin, and other spices, commonly used in HelloFresh and other meal kit recipes
Thai sauce with sweet, salty, and umami flavors, used in cooking and as a condiment
Creamy, tangy dressing made with mayonnaise, ketchup, and pickles, commonly used for salads, burgers, and as a dipping sauce
Concentrated tomato puree with thick consistency and intense flavor, used in cooking and as a base for sauces
Smooth, thick sauce made from cooked tomatoes, used as a base for many dishes
Japanese sauce with sweet and tangy flavor, used for tonkatsu and other fried foods
Concentrated flavoring made from vanilla beans, used to enhance sweetness and add warmth to baked goods
Rich, concentrated sauce made from veal stock, used to enhance flavor in cooking
Concentrated vegetable stock in cube or powder form, used to add flavor to soups, stews, and sauces
Mild, sweet fermented soybean paste with a light color and delicate flavor, used in Japanese cooking
Tangy, savory sauce made from fermented anchovies, vinegar, and spices, used to add depth and umami to dishes
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