Kerry, this was an utter delight to read—so layered and generous! It reminded me how small, potent things (a sliver of anchovy, a drift of caramelized onion) can turn an ordinary moment into one that lingers.
In my own kitchen—and life—I think about flavor bombs as a metaphor too: what are the tiny infusions that deepen and brighten an experience? Music, a line of poetry, a thread of conversation—all can be “flavor bombs” for the soul.
A few culinary ones I always return to:
✨ preserved lemon (lifted everything this spring)
✨ harissa
✨ German Maggie
✨ lemon zest (often added late, like a punctuation mark)
✨ black garlic (a secret depth)
Thank you for this savory, joyful invitation to think—and cook—more richly. Off to caramelize some onions now... 🌿🧅✨
Oh my goodness, thank you for such a thoughtful comment. I’m so happy that you enjoyed reading it. Your “flavor bombs for the soul” made me smile too. That is a perfect metaphor. Also, love your other flavor staples…it was honestly so hard to narrow down to 10, so many amazing options! :)
Oooh great list! Now considering my favourite flavour bombs - definitely agree on soy, miso and brown butter. I love pink pickled onions on a dish, or a good chilli oil. I recently discovered smoked garlic, which I adore. Great post!
Oh I want to try that Parmesan Peppercorn Dressing! And Julia’s Caesar is a go-to for me.
There is a Sesame Cake in Molly on the Range by Molly Yeh that uses tahini and is fantastic. And I’m going to write about a Caramelized Onion and Serrano number from Rick Martinez’s new book Salsa Daddy that is an amazing twist on caramelized onions.
That dressing is in my regular rotation. Your recipes both sound wonderful too. Can’t wait to read about that caramelized onion serrano salsa—sounds intriguing (and wonderful)!
gochujang is truly *the best* — super versatile and provides a depth of flavor you can't usually get straight out of the bottle! I always have the paste, but saw this at Big Night yesterday and am considering going back to try: https://algaecookingclub.com/products/gochugaru-chili-oil?Size=2+Bottles
Okay I love this! So helpful! Curry powder is always in my kitchen but the others are such good reminders 🫰🏻
Thanks! I am restocking these items constantly—all so good!
Shio koji, Tajin, furekake, amachoor powder, vaudavin
What a great list!
Anchovies is one of the best most underrated flavor enhancers! Love that you included it Kerry.
I know, they deserve so much credit for all that they do!
They really do!
Delighted to see capers get the love they deserve! Pickled onions would be top of my list!
Hooray for team capers! Pickled onions are a favorite too—just had some for lunch!
Kerry, this was an utter delight to read—so layered and generous! It reminded me how small, potent things (a sliver of anchovy, a drift of caramelized onion) can turn an ordinary moment into one that lingers.
In my own kitchen—and life—I think about flavor bombs as a metaphor too: what are the tiny infusions that deepen and brighten an experience? Music, a line of poetry, a thread of conversation—all can be “flavor bombs” for the soul.
A few culinary ones I always return to:
✨ preserved lemon (lifted everything this spring)
✨ harissa
✨ German Maggie
✨ lemon zest (often added late, like a punctuation mark)
✨ black garlic (a secret depth)
Thank you for this savory, joyful invitation to think—and cook—more richly. Off to caramelize some onions now... 🌿🧅✨
Oh my goodness, thank you for such a thoughtful comment. I’m so happy that you enjoyed reading it. Your “flavor bombs for the soul” made me smile too. That is a perfect metaphor. Also, love your other flavor staples…it was honestly so hard to narrow down to 10, so many amazing options! :)
Kerry, yes if you know where to look, you’ll find so many things creating this Umami flavor.
Yes!!
Yes to all of this and I use those in my own cooking as well.
True essentials!
This is a great list!
Thanks! 😊
Love everything on this list! I bet it was hard to whittle it down to 10 😅
It was crazy hard!
Oooh great list! Now considering my favourite flavour bombs - definitely agree on soy, miso and brown butter. I love pink pickled onions on a dish, or a good chilli oil. I recently discovered smoked garlic, which I adore. Great post!
I love pickled onions so much too. It was so hard to pick favorites! And smoked garlic sounds incredible…I will need to find/ try it!
Oooh pickled mustard seeds too. I can totally see why you struggled to narrow it down 😂
haha, I know, right?! Soooo difficult!
Oh I want to try that Parmesan Peppercorn Dressing! And Julia’s Caesar is a go-to for me.
There is a Sesame Cake in Molly on the Range by Molly Yeh that uses tahini and is fantastic. And I’m going to write about a Caramelized Onion and Serrano number from Rick Martinez’s new book Salsa Daddy that is an amazing twist on caramelized onions.
Thanks for all the wonderful recommendations.
That dressing is in my regular rotation. Your recipes both sound wonderful too. Can’t wait to read about that caramelized onion serrano salsa—sounds intriguing (and wonderful)!
Ooh this is a fun challenge. I definitely can’t live without gochujang…
I’m starting to use gochujang a lot more in my cooking and really like it too. So many great options!!
gochujang is truly *the best* — super versatile and provides a depth of flavor you can't usually get straight out of the bottle! I always have the paste, but saw this at Big Night yesterday and am considering going back to try: https://algaecookingclub.com/products/gochugaru-chili-oil?Size=2+Bottles
Ooh, this looks really cool! Seems like an upgrade to my chili oil/ the best of both worlds.