This one’s a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.

New Mexico hatch Green chilies on everything.

I do a chicken pizza using tzatziki as the base sauce instead of tomato. Initially I was going to have it on top, but decided to go nuts. With the other Mediterranean ingredients on it, goes deliciously.

A quarter-dash of cinnamon in anything that calls for ground or minced beef. Enhances the savory notes of the rest of your seasonings and broths. (Haven't tried this with pork yet; but considering the existence of molé, I expect it to work with chicken too.)

Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers

Dry sherry in tomato sauce, soups, or anything with beef in it.

It's not that wild, but I absolutely LOVE blue cheese in a burger.

I find a lot of dishes are just better with oregano.

Pumpkin pie. Add cardamom.

Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.

hominy in chili

Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!

My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.