Global Pantry

By Emily Kaiser Thelin

From England to Japan, new imports for the multiculti American cook.

Ecuadoran Chocolate

The bittersweet bars from República del Cacao use only Ecuadoran cacao arriba beans, which are particularly aromatic. Each single-origin bar comes from a different coastal province: Manabi, Los Rios or El Oro. $6 for 3.5 oz; republicadelcacao.com.

Japanese Yuzu

Yakami Orchards now turns yuzu—a fragrant and deliciously sour citrus—into a terrific marmalade. $25 for 17 oz; deandeluca.com.

Parisian Vinegar

A l’Olivier’s new Piment d’Espelette vinegar is vibrantly flavored with the subtly spicy red pepper. It’s lovely mixed into dips or drizzled on steak. $17 for 7 oz; cybercucina.com.

Red-Pepper Dip

In a bowl, whisk 1 cup mayonnaise with 1/4 cup red-pepper vinegar. Season with salt and freshly ground black pepper and serve.—EK

Peruvian Flours

Zócalo Heritage flours from the Andes include earthy kañiwa, bright sweet potato and purple corn; robust quinoa is coming soon. They’re gluten-free and good in breads, pancakes—even smoothies. From $6.50 for 1 lb; zocalogourmet.com.