Gives a big flavour boost to any broth or warm tomato sauce,” says Lowe of Japan Centre’s white miso. Lesley Téllez is a journalist, cookbook author and culinary entrepreneur whose work explores food, identity and culture.

If you’re looking for a tajin substitute because you’ve run out or are otherwise unable to procure it, you’re in luck. A fast-acting Jamaican jerk seasoning that, says Dougie Bell, the owner of Edinburgh sauce experts Lupe Pintos, offers instant escape from our “drab, wet, windy winterland”. The original fried onion and Guizhou chilli oil is the cult classic (warm heat, incredible savoury depth), but the black bean version (“God tier!The rim is coated in Tajin, and recipe creator Yoly suggests serving it with a tamarind candy straw and lime wedges. Chamoy is a condiment found all over Mexico, topping fruit, drizzled on nachos, mixed into cocktails, and served as a dipping sauce for meat.

This unique sweet-and-spicy profile works well with light fruits and vegetables, cheeses, and bean-based dishes.Plain cooked shrimp works well with Tajín-the spice blend plays nicely with shrimp's underlying sweetness. If you'd like to keep your chamoy sauce longer, add in a few tablespoons of vinegar, which will help to preserve it for longer. I also like to use Tajin on crunchy slivers of cucumber, as the finishing touch on avocado toast and as an updated rim for flavorful bloody Marys and Mexican micheladas.

It combines the tastes of salt, sweet, sour and heat for a zing-like effect that punches up raw fruit and vegetables. Today this “powdered sauce” is made in Zapopan, a suburb of Guadalajara in the state of Jalisco, Mexico. Some of the most popular bottles of chamoy sauce include Chilerito Chamoy, Salsas Castillo, and Tajín Chamoy. Salt makes up a very important part of a good tajín seasoning mix, because its main flavours are salty and tart. Chamoy sauce, on the other hand, is made from apricot or mango puree that has been combined with chile powder and vinegar.The vegetables are smoked before fermenting and it’s addictive,” says Luke French, the chef-owner at Jöro in Sheffield. With your homemade chamoy, I’m sure you’ll be making your own swirly chile popsicles or refreshing mangonadas all summer long! The resulting sweet, salty, spicy, sour sauce can be used as a chamoy dip or a condiment to drizzle over the top of fresh fruit, vegetables, and possibly even onto some candies as well. These will take a good chunk of the day in the food dehydrator, but the most you have to do is slice the fruit. This exhilarating Yemeni green chilli and garlic sauce, verdant with parsley and coriander, lifts any salad, sabich (roasted aubergine) or falafel pitta.