Do you use Secret Ingredients?

Do you use Secret Ingredients?

The one I use are:
Pickle Juice
Baking Soda aka sodium bicarbonate
Sugar

I had a friend tell me:

White pepper
cheese crackers.

Do you have a secret ingredient?

A little nutmeg in savory dishes is a favorite of mine. I was confused why historically American colonists back in the ye olden times used nutmeg in nearly everything so I tried it. It just gives it a little something something. Use it sparingly, it works well with cheesy dishes too.

Cardinalflower (Lobelia cardinalis) has apparently been added to food as a grated root to renew love, resolve arguments and prevent divorce. I haven’t tried it.

Timothy Norton wrote:A little nutmeg in savory dishes is a favorite of mine. I was confused why historically American colonists back in the ye olden times used nutmeg in nearly everything so I tried it. It just gives it a little something something. Use it sparingly, it works well with cheesy dishes too.

similar to this, a bit of star anise in something like a chicken noodle soup can be a big (but not fully identifiable) change.

Timothy Norton wrote:A little nutmeg in savory dishes is a favorite of mine. I was confused why historically American colonists back in the ye olden times used nutmeg in nearly everything so I tried it. It just gives it a little something something. Use it sparingly, it works well with cheesy dishes too.

This seems to be one of the killer ingredients as well in the background of bologna and hot dogs.  If I make vegan versions of either, that pinch of nutmeg is the ticket!  Another secret ingredient is mushroom powder.  The 'umami body' from it can be quite satisfying.  One more:  Faux "Lawrey's Seasoning Salt" homemade with the crucial flavoring of celery powder.

John Weiland wrote:...the crucial flavoring of celery powder.

Agreed. If you're having a Chicago-style hotdog, there're all the big, charismatic ingredients that trick people into thinking they're the most important element. But it's really the celery salt.

I try not to keep any culinary secrets (other than grandma's cookie recipe - I have no idea why, there's never been a rule about that one being secret, and it's not complex, I've just always felt that it was a family recipe that should stay in the family, and as such I only share it with those who qualify as family) so I share these with pleasure:

-Marmite in savory dishes, esp. vegan ones. The dark, aged, umami flavor it imparts is similar to soy sauce, which I also use. All my beans get a small scoop of marmite. I'm currently wondering if a dash of it would improve my vegan pesto.

-Vanilla bean powder. This is some bougie, expensive stuff, and I can't pretend otherwise, but the extra flavor it adds to baked goods is worth it. I source mine from a local spicery called Oaktown Spice Shop.

-Homemade ferments and preserves. I always have random vinegars, honey garlic experiments, lemon preserves, and other such recipes I'm trying to use up so I can reclaim their precious jars.

Roxy Van wrote:-Marmite in savory dishes, esp. vegan ones. The dark, aged, umami flavor it imparts is similar to soy sauce, which I also use. All my beans get a small scoop of marmite. I'm currently wondering if a dash of it would improve my vegan pesto.

I bet it would! I know it was always the magic ingredient in my gravies.

If you're not vegan, worcestershire sauce is also a great something-something sort of magic ingredient.