In the second half of the Flavor Discovery series, nine chefs share additional ingredients and dishes that drive culinary inspiration. This batch of “flavor finds” pulls from India, Vietnam, China, Japan and Korea, though their menu potential transcends geographic lines. [Check out Part 1, which features flavors from Latin America and Europe]

With diners seeking “new” flavor experiences, under-the-radar ingredients from global pantries offer menu developers the opportunity to explore new dimensions of the culinary landscape and curry favor with an increasingly worldly consumer base.