Bright

Of all the spice blends and flavorings we carry, I find this group of ingredients has been embraced most enthusiastically by chefs and, more recently, home cooks. Like a squeeze of lemon juice or a splash of vinegar, these tangy, sometimes puckery seasonings add liveliness and acidity that instantly wake up heavier, fattier, or just plain bland preparations. And they perform this feat of culinary magic without contributing extra fat or calories (or, in the case of pomegranate molasses, just a negligible amount)—a pretty nifty trick.