to ask for the special ingredient...

[Aburg163]

you all add to your cooking. I have recently started eating a lot more after not being able to for a while and I spend all of my time in the kitchen. I'm sure I'll get bored eventually but for now cooking and eating is the best thing ever. I want to know, as I am getting more accustomed to all these wonderful recipes floating about online what your ultimate secret ingredient is. Not really an AIBU apologies but I'm so interested! For example I had someone reccomend a pint of beef stock for my tuna pasta bake. It was incredible but not something I'd have thought of. Share your secrets!

Smoked paprika gives real depth of flavor, I add it to spag bol, shepherd pie, stews etc.

Harissa spice does it for me! I use it in aot of stir fries and casseroles and it really cheers up vegetable soup. I also like sesame oil as mentioned by a previous poster (some people are allergic though). I have got into Itsu frozen gyosa lately and the dipping sauce recipe they have on the packet is easy to make and lovely.

In a lot

A tablespoon of soy sauce added to Risotto. It enhances the flavour without tasting of soy sauce (if that even makes sense).

A teaspoon of brown sugar can stop a curry being too tart in flavour from aubergine.

Lamb oxo is tastier than beef oxo. As is lamb minced meat.

Balsamic vinegar in gravy
Mustard in just about anything (English, Dijon, Honey Dijon, whole grain)
Lemon juice in bolognese sauce

Slather beef joint in English mustard & steak seasoning before roasting. Also turn the joint every 15 mins & rotate the tray for more even cooking.

Allspice in pork meatballs.

Marmite

I add Bart's Cajun seasoning to stock for shepherd's pies, bolognese, chilli, rice, couscous, casseroles, you name it, I've added Cajun seasoning

A teaspoon of English mustard, already made, in a tin of baked beans

Bouillon powder to almost everything ( savory!) especially Mash as previous poster says. Also everything good starts with onions in a pan.

a slug of wine, extra onions, more garlic and CHEESE

Celery salt in anything with tomato in it.

Tiny pinch of sage in Italian tomato sauces.

Dried oregano added to anything topped with cheese, sprinkled over the cheese before putting dish in oven.

@PurpleDaisies

These are the ones I use *@ZeroFuchsGiven*

www.tesco.com/groceries/en-GB/products/282047686

We’re a veggie household and they’re great in bolognese, gravy, stroganoff, stews… All sorts really.

Thanks PD, Ive just added them to my shop!

I always add mustard powder to my yorkshires too, only half a teaspoon.

A lot of the above! Especially the mustard in gravy and the salt/vinegar.

I didn't see these, so apologies if already noted:
Teaspoonful of sugar in tomato based sauces.
Pinch of nutmeg in cheese sauce.

Ras - al - hanout to a stir fry.

@Oscar1234

A teaspoon of English mustard, already made, in a tin of baked beans

Better yet, a teaspoon of curry powder!

Miso paste and smoked paprika are both v v useful!

Teaspoon of peanut butter to curry just before serving and a teaspoon of cocoa powder to chilli

Soy sauce and pepper brings out chickens natural flavour perfectly.

You need a shelf of magic ingredients. The missing Oooph in food is usually salt, sour, sugar or fat plus umami.

Soy sauce light and dark, mushroom ketchup, Worcestershire sauce, fish sauce, balsamic vinegar, dry sherry, dry vermouth, red wine, hedgerow jelly (made with hawthorns and anything else you find) redcurrant jelly will do, extra virgin olive oil, ghee, sesame oil, pontack sauce, lemon juice, lime juice, miso, dried lovage (it is in Maggi), grow fresh herbs in the garden, paprika (sweet, smoked and hot), good old vinegar and salt. Ketchup and brown sauce work just fine.

Most of all you have to ask yourself when tasting "What is this missing?" and look back at the list : salt, sour, sugar or fat plus umami.

Nothing exciting really. A pinch of sugar in anything with tomato sauce based, as it's helps balance out the acidity. Henderson's relish in anything mince based otherwise I just whack things in as a go and hope for the best.

Nutmeg in white sauce

Bacon. In everything.