Sauces, condiments, and flavor enhancers
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
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
Flavorful liquid made from simmering chicken bones and vegetables
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
Thick, dark soy sauce with sweet, molasses-like flavor, used in Asian cooking and marinades
Find the best alternatives to dry sherry for cooking and deglazing
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 with spicy, smoky flavor, used in Middle Eastern and North African cooking
Sweet and savory Chinese sauce made from fermented soybeans
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
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
Deactivated yeast with cheesy, nutty flavor used in vegan cooking
Thick, savory sauce made from oysters, used in Chinese and Asian cooking
Tangy, slightly spicy juice from pickled pepperoncini peppers, used as a condiment 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
Thick paste made from red peppers, used in Mediterranean and Middle Eastern cooking
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
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
Sweet and spicy sauce made from chili peppers, sugar, and vinegar, used as a condiment and in cooking
Spicy Chinese paste made from szechuan peppercorns and chili peppers, used in cooking and as a condiment
Sesame seed paste used in Middle Eastern and Mediterranean cooking
Sour, tangy paste made from tamarind fruit, used in Asian and Latin American cooking
Sweet and savory Japanese sauce made with soy sauce, mirin, and sugar, used for glazing and marinating
Thai sauce with sweet, salty, and umami flavors, used in cooking and as a condiment
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
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