Consider yourself pinned. . .
Coconut aminos are new for me. I’m looking forward to experimenting with that. Thanks!
Smoked salt? How did I not know this existed?! I haven’t quite gotten hooked on coconut aminos yet, they’re ok. I do love a drizzle of sesame oil, and probably will try walnut and avocado oil also Many of the other things on the list I can’t eat for other reasons (citrus/tomato, garlic, anything hot/spicy). Enjoying my homegrown basil, just moved it to a larger pot, and and my lettuce is trying to take over the planet! (or at least my front porch)
I can’t imagine a world where Coconut Aminos doesn’t exist….seriously it keeps me up at night thinking about it which then causes me to buy 10 bottles the next time I’m at WholeFoods just in case a shortage occurs
Curse you, Melissa, for writing about truffle salt. I bought a jar of the brand you recommended and it now haunts my dreams. And my cupboard. The aroma is so intense it invaded my bottle of vitamin D capsules, so now my vitamin D tastes like truffles. I love it.
Seriously, I cannot recommend this stuff enough.
I’m the third generation in my family that’s addicted to Jane’s Crazy Salt. My grandmother would salt the bowl of salad so it was wilted by the time we ate it, but it was still good. My mom shakes it on all sorts of meats, and I have a shaker in my kitchen, one in my desk and there’s the one I sent to work with my boyfriend. Herbamare is also great and can be found at many health/natural food stores and Whole Foods.
Oh! I love that so much!
There is NOTHING that can compete with popcorn that’s buttered and sprinkled with Jane’s. Sigh.
But veggies with ghee and Jane’s are a good substitute.
Hi Mel just found your site today and made the homemade mayo for the first time! It turned out perfect. A hint for helping the oil pour slowly is to put in in a biking bottle with the top on the oil just drizzles out real slow!
[...] links and then some food talk. The amazing blog The Clothes Make the Girl does a great post on 10 Paleo Food Taste Boosters. Great suggestions and a number that I already use and some that will be added. So Peanut [...]
Terri Luna says:
On the salts, Penzey’s shallot salt is must. It’s super yum! We love it on avocado and in mashed cauliflower.
Thanks for the suggestions! I love using the tomato paste idea with the italian seasoning in your book…add some meat and julienned zucchini/butternut squash, delish!
On an unrelated note….I made the bora bora fireballs last night. I ate a couple after I made them and they were so so for me….today however, delish! I think these are awesome after a night in the refrigerator and then toasted again. Yummy! I will definitely make it again!
Yes, the Bora Bora Fireballs are among a handful of recipes in Well Fed that actually taste better the next day: all of the stews/curries, eggplant strata, Fireballs… all better with age.
I love and need posts like this! I didn’t grow up in a cooking household, so I need the direction. Thank you.
Looking at your graphic and trying to imagine a flavor that combines sweet and bitter. There must be something, but I can’t figure out what ..?
Your question got me thinking… then I thought: kale (bitter) with raisins (sweet), lime zest (bitter) with cantaloupe (sweet), sumac (bitter) with cucumber (sweet). Whew! I thought of some. YAY!
If you want to learn more about how to play with flavorings, this book is AMAZING and fun.
I often feel like I’ve tried everything out there. It’s so great to be reminded how wrong I am about that. Thank you. I also tend to forget I have something until I see someone else talk about it and remember. So, thanks again. These are delightful suggestions.
Sad news… Savory is discontinuing their Ornate Onion Salt. They’ve built themselves a test kitchen and are developing new mixes as we speak… but they don’t have an alternative onion salt lined up (that my saleslady knew of).
[...] Paleo Flavor Boosters [...]
Thank you so much for this! This Texas summer heat has all but zapped any desire I have for cooking & almost (almost) eating! I’m pinning this up in my kitchen somewhere & using it often.
Me, too. My appetite is totally flat, and I’m having trouble getting excited about cooking. All I want is raw veggies and cherries. Glad you like the list — hope you have lots o’ fun with it!
Wonderful flavor hints … I’m starting to branch out into “finishing” flavors, too, because with ancestral eating there’s so much repetition, and finishing stuff with flavor is easier than cooking complex, fussy stuff. The Flavor Bible is also excellent.
I am going to give you something, from one popcorn lover to another. Haven’t seen this anywhere else, but IT WORKS for the popcorn craving. I toast up some coconut chips ’til they’re golden brown and crispy. Do not burn them.
Toss them in a bowl with melted ghee, and salt generously. Eat immediately, with a spoon. Close eyes and imagine MOVIE POPCORN! It zaps the craving, and is way more filling than actual popcorn. The coconut flavor harks back to the day when coconut oil was used for movie popcorn, before it was banned as too unhealthy.
Thank you. This is such a great post. I don’t have this talent, so I am learning. I recently switched to sea salt and what a difference, I had no idea! I am collecting spices now from your list, a little at a time.
Stuff like this is fun ’cause you can’t really mess it up — go crazy and try stuff. You never know what might taste great. That’s how I learned I like sharp spices on fruit — just goofing around.
And I built my spice collection a little at at a time, too. Now it’s taking over my kitchen but I eased into it
I have heard from the rumor-mill that the vast majority of grocery store-bought olive oil has supplemental oils (PUFA oils, ack!) in it as well…and I have noticed that there are no ingredient labels on the bottles for me to check….any truth to this? On another note, my issue with making mayo with olive oil/blender method is that it is super bitter in the end…sad face. What am I doing wrong? I have heard a mix of bacon and walnut oil is do-able…thoughts?
I read that article, too — basically, I buy high-quality extra-virgin olive oil and hope for the best. I mean, at some point, I just have to eat, ya know what I mean?!
As for mayo, you MUST use light-tasting olive oil, or it tastes terrible. Extra-virgin doesn’t work. If you’re concerned about the olive oil, you can use avocado oil for mayo instead, but it’s quite expensive.
I’ve never made the bacon mayo, so I can’t help you with that… sorry!
[...] Joulwan presents Tuesday 10: Paleo Flavor Boosters posted at The Clothes Make The Girl, saying, “Ten tips for quick, easy flavor boosters you [...]
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Melissa "Melicious" Joulwan • firstname.lastname@example.org
reading is sexy Reading right now...
Bought, Borrowed, Stolen
I asked for and received this book for Christmas and just started reading it now. It's one of those cookbooks that you read from cover to cover before cooking from it. The writing is killing me inside a little bit, it's so good. Just enough description to create vivid mental pictures and a snarky, delightful sense of humor. It's a world tour with personal accounts and recipes to recreate the travel experience in your own kitchen. You know that's one of my favorite things!.
Still thinking about...
The Night Circus
Mysterious, thrilling, engaging, romantic — it's a first-class ticket to another place and time.