I am so excited to write about this topic which I term “global pantry,” wherein spices, grains and vegetables act like chameleons by seamlessly adapting to different cuisines they are used in across the world.

One Ingredient, Multifarious Usages

Take the humble rice, for example. In Japan, it’s steamed and served as the essence of sushi. In India, it transforms into our staple food as well as fragrant biryanis or even kheer. In Spain, it’s the heart and soul of paella, infused with saffron and seafood. In Italy, the same grain takes on a comforting, creamy avatar in risotto.

Spices That Travel

Among spices, let’s talk about cumin. In Mexico, it is highly popular in chili con carne, deepening the earthy warmth. In Indian cooking, it’s mostly tempered in hot oil, releasing a nutty aroma that forms the backbone of curries and dals. Across the Middle East, cumin mixes with coriander and cinnamon in blends like baharat, giving meats and stews a fragrant lift.

Vegetables On the World Stage

The simple yet versatile eggplant (aubergine) is also a global player! In Italy, it becomes layers of comfort in melanzane alla parmigiana. In the Middle East, it’s smoky and silky as baba ghanoush. In China, stir-fried eggplant is glazed with garlic and soy for a sweet-savory punch. And in India, it’s roasted whole over flames to give us our favourite and delectable baingan bharta.

Expand Your Own Creativity

What these examples teach us is that the fact that cooking isn’t just about ingredients but more about interpretation and adaptation. Each culture lends its history, geography and identity to the same ingredient, giving it its own uniqueness. The “global pantry” also teaches us curiosity — that by observing how one ingredient is celebrated worldwide, we can expand our own creativity in the kitchen.

I am eagerly waiting to hear from you about how you use the same ingredients differently in your cooking!