These 5 Underrated Items Aren't American Pantry Staples — But They Should Be

When you open the pantry in most American kitchens, you find many of the same foods and ingredients. Olive oil, sugar, beans — items that are great to have on hand and that last a long time. While many of these foods are pantry staples in the United States, there is a whole list of other items just begging to be a part of your kitchen.

We found five new staples that are versatile, long-lasting, and can add so much flavor to so many dishes. These items deserve a place in your pantry or refrigerator, whether you're searching for a hint of umami, a punch of savory, or a splash of spice. They can all live in that kitchen cabinet for an extended period of time when unopened, and most that move to the refrigerator once opened can still last for months. Here are the five items we think are worth stocking up on.

Chili crisp seemingly became popular overnight, likely because it can be used as part of so many meals. It's available in the international aisle of most grocery stores near the soy sauce, and you can choose mild, spicy, or extra-spicy versions. It's made with ingredients such as dried chiles, garlic, and other aromatics, depending on the brand you buy. The one in my refrigerator also has shallots, ginger, and mushroom powder.

Some versions of chili crisp can last up to two years after opening since they're mostly made from dried ingredients and oil. A few can be left at room temperature, but if you're unsure if it should be refrigerated, just keep it in the fridge. While it can be pricey (I purchased mine for $10), a little goes a long way. You can easily have one jar for several months, even if you use it frequently. As for what it's best on, try drizzling it over eggs or avocado toast, adding some into creamy pasta sauce, or even dropping a teaspoon into canned soup for a spicy, savory kick.

There isn't much to miso paste, but between the added salt and the soybean fermentation, this condiment brings the umami (essentially a robust, savory, rich flavor profile). There are many types of miso, but white miso is arguably the most common type. It's available in most standard supermarkets; for example, you can pick up a container of Trader Joe's White Miso Paste for $2.99.

Miso paste is perfect for enhancing so many homemade sauces, dressings, and even soups. You can substitute it for salt entirely if you want, it makes a great addition to butter, and you can even add it to the liquid in your slow cooker to deepen its flavor. Depending on the kind you buy, it can last at least six months — or up to several years — if stored properly in the refrigerator.

Move over, olive oil — algae oil is the neutral oil your pantry is missing. Algae oil, which is made from pressed microalgae, doesn't impact the flavor of anything you use it in, plus it's more environmentally friendly than other oils, such as olive oil, because it doesn't take up the same land space and doesn't require pesticides.

Algae oil also has an incredibly high smoke point. Depending on the kind you buy, it can be as high as 535 degrees Fahrenheit, meaning it's virtually impossible to burn it when using it in the oven or when using standard deep-frying methods. Algae oil can be used in place of other oils in just about any situation where high-heat cooking is needed. It's great for sauteing foods, adding moisture to oven-baked dishes, or as a seed oil alternative. The only situation where it doesn't work as well as, say, olive oil, is when you want the flavor to be noticeable. Since algae oil is neutral, it's not great for something like a vinaigrette.

If you're looking for something that brings a little more heat than crushed red pepper, add crushed Calabrian chiles to your pantry. Calabrian chiles are sold crushed, whole, and sometimes sliced, but the crushed ones are the easiest to add into everyday cooking. They should be refrigerated once they're opened, but they can easily last several months, and you shouldn't go through them too quickly since they're so spicy. They can be pricey — around $8 per jar or more — but the long shelf life evens out the expense.

Take your pasta, chicken, or roasted vegetables up a notch with just a small spoonful of these chiles, or even add them on your pizza, eggs, or into a salad dressing for a spicy vinaigrette. They add an amazing boost to most pasta salads, too, and even bring a kick to your grilled cheese. The options are pretty limitless.

It's no secret that anchovies are pretty much America's most hated food. Recently, however, this tinned fish has been trying to rewrite the script. People have started to realize that anchovies are a core component of some of the dressings and sauces we love most, including Caesar dressing, Worcestershire, and even some barbecue sauces. But you don't just add them to your favorite sauces; there are plenty of creative ways to use anchovies. When blended, anchovies form a paste that's perfect for adding to a pasta dish, for example, or even into the slow cooker along with whatever meat you're tenderizing.

Anchovies are rich and salty, so a small amount gives that robust umami flavor. Unopened anchovies can last for a year in the pantry, and they're inexpensive enough to keep a few tins on hand. Once opened, use them within about two months — an extremely long shelf life for fish, thanks to the high salt content.