Fall brings with it a new feast of flavours. Make sure you have these new staples on hand, says John Mastroianni, general manager of Pusateri's, a gourmet food store in Toronto.
1 More commonly known as spelt, faro is an ancient form of wheat. But rather than stock up on spelt pizza dough or gourmet cookies, opt for the cracked or whole grain varieties, which cook similarly to wheat berries when boiled in water. "Use it on its own or add it to a soup," Mr. Mastroianni says.
2 Hot meets cool with Essence of Niagara Red Pepper Icewine Jelly (niagaravinegar.com), a condiment that marries pepper flakes and icewine from Vidal grapes. "It goes great with Grey Owl goat's milk cheese from Quebec," Mr. Mastroianni says. Think beyond chèvre and also serve with osso bucco or duck breast.
3 Sure, matcha tea is pricier than Red Rose. But this stone-ground green tea powder has infinite uses and health benefits. Get creative. Mr. Mastroianni recommends adding matcha to pound cake or ice cream; the subtle bitterness will balance the sweet. Whip up a refreshing latte or combine with salt to produce a jewel-toned seasoning.
4 Chocolatiers have taken the spicy route. "It's a conversation piece," Mr. Mastroianni says. "But it also offers great flavour for someone who wants to nibble on something sweet." Look for a bar of Gran Bouquet Peperoncino from Tuscan chocolatier Slitti (from $10.99).
5 Mr. Mastroianni says a bottle of Alberta-made Cattle Boyz barbecue sauce (cattleboyzsauce.com) "will turn you into a star and have people thinking you spent hours making it."
