There are plenty of reasons why you might never have tried a certain food; maybe the idea doesn’t appeal to you, or perhaps you’re not sure how to use it. But taking a chance on an ingredient you haven't eaten before can pay off, adding fresh and exciting flavours to dishes you already cook – and opening up a whole world of new and creative recipes. If you want to shake up your kitchen habits, don’t neglect these underrated ingredients next time you do your weekly shop.

Click or scroll through our gallery to discover 29 underrated ingredients that deserve our love – counting down to the tastiest and most useful of all.

We’ve based our ranking on the misunderstood nature of each ingredient, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.

Celery deserves so much more than being left to wilt in the fridge or dry out on a plate of crudités. A mix of gently fried celery, onions and carrots forms the foundation of many great stews and casseroles. In fact, celery alone will help to add depth of flavour and texture to any dish it’s used in. Try it in a warming stew or soup to make the most of this affordable, readily available ingredient.

They’ll take a while to cook, but cheaper meat cuts such as skirt and flank have bags of flavour – without the matching price tag. Rather than going for generic braising or stewing steak, get a chunk of beef skirt and cook it for a couple of hours to make a beef stew or rich ragù to enjoy with pasta.

It’s easy to be blinded by the choice of mustards on the market, but some are classics for a good reason. Dijon mustard's distinctive tang is just what you need to give fish or meat a tasty coating or to spice up mac ’n’ cheese – and it's great for zinging up sandwiches, too. Our tip? Add a dab of Dijon mustard to mayonnaise to give it a gentle kick.

Just like mustards, not all vinegars are the same. It’s easy to end up limiting yourself to just one or two, but each vinegar has its own special flavour profile and range of uses. Sweet, rich balsamic vinegar creates beautifully sticky glazes – and it makes a delicious dip for bread when paired with olive oil. Meanwhile, fruity red wine vinegar bolsters the flavour of many sauces, and mild, tangy rice vinegar is a must in many delicious Asian dishes. Keeping different vinegars as cupboard staples could lead you to a whole new world of recipes.

Readily available in jars, this North African paste is wonderfully versatile. Chermoula is similar to pesto, but it's made with a mix of coriander, garlic, lemon, cumin, capers, onions, parsley, chilli and olive oil. It’s often used as a marinade for fish and seafood, but you can also try stirring it into chickpeas and couscous to add a bit of oomph.

Bakers know that lard helps to produce a light, flaky pastry crust. However, this rendered pork fat has been shunned over the years by people searching for healthier options – even though it has less saturated fat than butter. It's not just for baking, though; lard is also fantastic for making Southern fried chicken in a cast iron frying pan, helping to make the coating perfectly crispy.

Horrible memories of limp curly parsley garnishes are finally fading from people’s minds now that the flat-leaf variety has become more common. Finely chopped, it adds a wonderful aroma to salads, potato dishes, sauces and butter. It also freezes very well – a much better option than the inferior dried version.

Since 1838, this savoury sauce of molasses, malt vinegar, sugar, anchovies, tamarind, garlic, onions and spices has been livening up stews, soups and pies. Even something as simple as cheese on toast can be enhanced with a splash of Worcestershire sauce. For a cosy supper, try adding it to a shepherd’s pie base – it'll give a deep, savoury flavour.

Lemon is, in itself, a bright and fresh flavour that lifts both sweet and savoury dishes. But if ordinary lemons just aren’t enough for you, why not give the preserved version a try? By pickling lemons in salt (and sometimes sugar), then adding spices such as warming pepper or cinnamon, you can intensify their flavour. The skin can then be used to add a citrussy punch to grilled fish, meat or roasted vegetables.

North Africa’s fiery contribution to the world’s larder is packed with red chilli peppers, paprika, garlic, spices and, in most shop-bought versions, rose petals. Found as a table condiment in restaurants from Morocco to the Middle East, harissa makes a zesty addition to sauces, yogurt, couscous and pulses. Try using it to spice up a lamb burger or to create a spicy crust for a piece of fish – or simply whip up a spicy mayonnaise.

There are many good reasons to steer clear of eating too much salt – but that doesn't mean you should avoid it entirely. Salt is important for bringing out the flavour of food, including sweet items like cakes and biscuits. Use it wisely when you’re cooking, and you shouldn’t need to pile on salt at the table.

Similar to molasses, dark and sticky black treacle is a staple ingredient in many British desserts, including gingerbread and Christmas pudding. Sweet treats aren’t the only use for treacle, though – just like molasses, it can be used to make a deeply flavoured marinade or glaze for meat or vegetables, adding caramel notes and a wonderfully dark colour. If you have a neglected tin at the back of your cupboard, it’s time to fish it out and start experimenting.

The aniseed-like taste of fennel puts some people off. However, if you can get past it, it's worth taking a leaf from the Mediterranean cookbook; the seeds from the fennel plant infuse many delicious foods from around the region. Italians adore the ingredient, stuffing crushed fennel seeds into sausages and cured pork, and throwing the chopped fronds of the fennel bulb into pasta dishes.

A tried and tested accompaniment to roast beef, horseradish can be used to add heat and flavour to a number of savoury dishes. As a condiment, some people can find it too spicy, but it doesn’t have to be overpowering. For a milder option, look for horseradish root, which can be grated raw and combined with crème fraîche or mixed into vinegar and olive oil. It’s easy to grow too, making it a great choice for a kitchen garden.

While hot paprika reigns supreme in Hungary, the smoked variety from Spain has a deep and complex flavour – and it comes with several heat options. Paprika is dried over oak fires to develop the smoky taste, and it’s usually available in mild, slightly spicy and spicy versions (dulce, agridulce and picante). Smoked paprika goes well with potatoes and tomatoes, so try it out in the classic tapas dish patatas bravas, or use it to add flavour to your breakfast eggs.

These unassuming little fish seem to divide opinion, but those in pursuit of umami (said to be the fifth taste after salty, sweet, bitter and sour) will always have a tin of anchovies in their store cupboard. They can be used in an Italian salsa verde or a traditional Caesar salad dressing – and they're also a must in classic Italian dish pasta puttanesca, which combines anchovies with olives, capers, tomatoes and a little chilli.

Fans of Asian cuisines will likely be familiar with fish sauce, but you might not have come across it if you’re not au fait with a pad Thai. With a much more potent smell than taste, the sauce – made from the liquid that comes off fermented whole fish in brine – might seem unappetising, but it quickly becomes addictive. Varieties of fish sauce are found across Southeast and East Asia; in Thailand, you’ll usually find it as a condiment on restaurant tables.

They might look like little beans or berries, but capers are actually ripened flower buds (although the berries of the caper plant are edible, too). Usually sold pickled, they can be used to add a sour and salty flavour to any dish, including classics such as pasta puttanesca and rémoulade sauces. Try tossing these tiny taste bud ticklers into a sauce or dressing, or pop them on top of a pizza.

If tiny grains of couscous don’t deliver enough texture for you, try giant couscous, which can hold its own against other ingredients. These mini balls of semolina go beautifully in simple salads of chopped tomatoes, crumbled feta, olive oil and lemon. Mix in a few spoons of chermoula for extra zing.

MSG (monosodium glutamate) has been treated rather unfairly in the past. Maligned as an unhealthy ingredient that can cause adverse reactions, despite little real evidence to back up the claim, the flavour enhancer has been spurned by some – but it's embraced heartily by many others. An artificial form of a naturally occurring substance, it brings out umami flavours when used sparingly, and it can transform your home cooking.

Which fat is best for roasting is a hot debate, but roast potatoes cooked in duck or goose fat are hard to beat. You can also add goose or duck fat to root vegetables before roasting to get a caramelised sweetness. When roasting a chicken, use a dollop of duck fat to sear the bird for extra richness.

Mash them, roast them, bake them – just don’t ignore these humble root vegetables, which have sadly fallen out of fashion. Baby turnips are full of sweetness and are best enjoyed during the summer months. In the colder months, add winter turnips to a succulent beef casserole to bump up the comfort factor.

The dried leaves of the bay laurel tree have a pungent flavour that comes into its own during slow cooking. They need a little liquid to release their flavour, and the longer you leave them in soups and stews, the better. Unlike many herbs, dried bay leaves are better than fresh. Just don’t forget to remove the leaves before serving your meal.

This bright red spice made from dried berries isn’t just pretty to look at. With notes of flowers and smoke, its citrus-like flavour makes it utterly versatile. You’ll definitely want to have it to hand if you’re keen on exploring Middle Eastern cuisine – plus, it’s equally at home in anything from a cheese sandwich to a salad, or sprinkled on chips.

Rabbit is a common sight on many French and Italian menus, but some people feel too attached to the creatures to think of eating them. However, those who avoid rabbit are missing out on a nutritious meat that’s a bit like a gamier version of chicken. Rabbit meat makes excellent stews, pies, terrines and pasta sauces. Try it cooked slowly in duck fat for a pie – or treat it like chicken and fry it for a crispy finish.

Tinned beans are the ultimate convenience – so the idea of using dried beans, which require more time to prepare, might be off-putting. Don’t dismiss dried beans without trying them, though. You'll need to plan ahead a little more, and they take longer to cook, but you’ll be rewarded for your time and forethought in the end. Dried beans deliver on taste and texture, and they’re perfect for vegetable-packed stews and soups, offering plant-based protein and soaking up the flavours they’re cooked in.

There's no end to the ingenious uses you’ll find for aubergines. The glossy purple vegetable, also known as an eggplant, is often overlooked thanks to an excess of mass-produced moussakas and aubergine Parmigianas. Instead, try it in baba ganoush, a Middle Eastern dip of flame-grilled aubergines mashed with tahini, lemon juice and garlic.

Also known as gram flour and besan, this gluten-free flour, made from ground chickpeas, is a staple in Indian cooking. It’s also used to replace eggs in vegan recipes, as it’s very good as a binding ingredient. Try chickpea flour as a coating for perfectly crispy pakoras or fritters, or use it in homemade falafel.

Memories of tough, metallic-tasting, overcooked liver can be enough to put you off offal for life. But it’s worth persevering. Calf’s liver needs the lightest of touches to keep its savoury tenderness intact – particularly when prepared the Venetian way, with slow-cooked onions. Chicken livers are a popular choice too, whether sautéed for a couple of minutes and added to pasta or turned into a pâté.

Now discover 28 foods that are actually better when frozen

Last updated by Laura Ellis.