From hidden gems to global stars: Hyper-local ingredients are here to slay

In recent years, the culinary world has ignited a thrilling revival of hyper-local ingredients, sparking a movement that’s transforming our plates and our palates. Chefs and home cooks alike are passionately rediscovering long-lost regional flavours, tapping into a treasure trove of ancestral ingredients that were once hidden away in rural kitchens and passed down in cherished family recipes. Now, these ingredients are taking centre stage on contemporary menus where they’re celebrated not just for their unique, tantalizing flavours but for their powerhouse nutrition and sustainability.

According to the Godrej Food Trends Report (GFTR) 2024, ingredient-forward concepts are set to step boldly into the spotlight, transcending their niche appeal and entering the culinary mainstream. From dishes to experiences, gastronomic ingenuity is turning its focus to high-quality components that tell stories of origin, culture and sustainability. In 2024, ingredient excellence and mindful sourcing are redefining what it means to savour a truly unforgettable meal.

Let’s dive into five such ingredients making a comeback and transforming modern plates.

Millets

Why it’s back: Millets, like ragi (finger millet), jowar (sorghum) and bajra (pearl millet), have been staples across parts of India for centuries. According to the Millet Cookbook 2024, there are about 6,000 varieties of millet throughout the world. These grains are packed with fibre, protein and essential minerals, making them a nutrient-rich addition to any diet. What’s more, millets are drought-resistant and can grow in arid conditions, making them a sustainable choice in the face of climate change.

How it’s used today: Modern chefs are getting creative with millets, showcasing them in diverse dishes from millet-based salads to gluten-free breads, desserts and even breakfast bowls. This ancient grain revival is perfect for health-conscious diners looking for gluten-free, low-GI alternatives, and it brings a nutty, wholesome flavour that is both earthy and versatile.

Kalonji (Nigella seeds)

Why it’s back: This tiny black seed, often seen sprinkled on naan bread, is packed with antioxidants and has anti-inflammatory benefits, making it a valuable ingredient in today’s health-focused kitchens.

How it’s used today: Kalonji is now making appearances in a wider range of dishes, from artisanal breads and pickles to innovative spice rubs for meats. Its earthy taste makes it perfect for adding a subtle kick to fusion dishes, sauces and even artisanal cheese, as chefs bring this traditional spice to contemporary culinary landscapes.

Kokum

Why it’s back: Indigenous to coastal regions of India, kokum has long been celebrated as a cooling, sour fruit used in traditional curries, dals and summer beverages. Kokum’s natural tanginess makes it a flavourful alternative to citrus and vinegar in souring dishes.

How it’s used today: Kokum’s unique flavour profile is now being harnessed in a variety of modern dishes — from sorbets and refreshing cocktails to marinades for seafood. It’s a go-to ingredient for chefs aiming to add a complex tartness to their dishes, and it’s particularly popular in coastal cuisines.

Gondh (Edible gum)

Why it’s back: Gondh, or edible gum, is especially popular in laddoos and panjiri, which are given to new mothers and people recovering from illness to promote healing and strength.

How it’s used today: Beyond its traditional uses, gondh is now finding its way into contemporary health foods like protein bars, energy balls and other artisanal sweets and snacks.

Amaranth

Why it’s back: Historically known as a “poor man’s grain”, amaranth has earned a renewed reputation as a superfood thanks to its high protein, fibre and mineral content. Amaranth is gluten-free and is an attractive choice for those seeking nutrient-dense alternatives to common grains.

How it’s used today: Chefs are incorporating amaranth in everything from creamy porridges to energy bars, crackers and gourmet desserts. Its crunchy texture makes it a fantastic topping for salads and soups, while its nutritional benefits resonate well with health-driven menus. Meanwhile, amaranth flour is also gaining traction as a key ingredient in gluten-free baking.

Do you know of any other hyper-local ingredients? Tell us in the comments.