Stock your pantry like a MasterChef

Take your cue from this season's MasterChef contestants and enhance your culinary repertoire by experimenting with unique ingredients you haven’t tried before. Here are 10 to keep an eye out for at the supermarket

1. SUMAC

This lemony Middle Eastern spice is made from burgundy-coloured berries, which have a sourish flavour, and are crushed into a powder. It works well with sweet potato, lamb, fish, brinjals, tomatoes and courgettes.

2. AGAR-AGAR

This gelatine is made from seaweed and is favoured by vegetarians as it contains no bovine products. It swells in water and you'll need to bring it to the boil before adding it to other ingredients in order to create a jelly-like consistency.

3. CHERMOULA

This Moroccan spice paste is made with a robust mix of cumin, coriander, lemon and garlic. It's delicious brushed over grilled chicken and fish.

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4. BARLEY

One of the most ancient cultivated cereals, barley is almost gluten free and has an appetising nutty flavour. Excellent for salads, it's commonly added to soups and stews and is particularly good with lamb. Serve it instead of rice or potatoes as an accompaniment, or be adventurous and try it as a substitute for rice when making a risotto or pilaf.

5. DUKKAH

This Egyptian spice blend is made from roasted hazelnuts, finely crushed, and mixed with sesame seeds, herbs and spices. It makes a tasty dip for fresh, crusty bread; dip your bread first into olive oil and then dukkah.

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6. HARISSA PASTE

Bright red in colour, this fiery Moroccan chilli paste is enriched with garlic. It's used in soups and stews and to brighten up fish dishes.

7. JUNIPER BERRIES

These reddish-brown berries are used as a flavouring for gin and together with other herbs in stuffings, marinades and sauces. They work particularly well with game.

8. PANKO

These coarse Japanese breadcrumbs make an excellent coating for fried foods as they absorb little oil, which gives the finished dish a lighter and crispier finish.

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9. SQUID INK

This dark pigment is stored in a sac between the gills of the cephalopod and is released with a jet of water when the creature is in danger. Almost black in colour with a distinctive salty/seafood flavour, it is used in rice, pasta and seafood dishes.

10. SZECHUAN PEPPER

A small red Chinese berry that is dried and used like pepper.