What’s old is new again, and this is certainly true when it comes to food. Certain ingredients that faded into the background are reappearing in restaurants, recipes, and even TikTok trends. Here are 12 ingredients making a big comeback.
12. Lotus Seeds
Also known as makhana, lotus seeds are taking us back to basics, but with a twist. For centuries, these popcorn-like seeds were known in traditional Chinese and Indian medicine for their anti-aging and stress-relieving properties. Today, they’re considered a guilt-free alternative to your usual afternoon crunch. They’re loaded with protein and magnesium, minus the calories.
11. Baobab
Meet baobab, a sweet-tart fruit that has more vitamin C than orange. Baobab is an ancient superfruit from Africa, offering more than than just vitamin C. It’s also rich in antioxidants and prebiotic fiber, which promotes a healthy gut microbiome. The best part? Its cultivation supports sustainable agriculture and empowers African rural communities. It’s a win-win for you and the planet!
10. Amaranth
Amaranth, a staple of the Aztec empire, is making a comeback, and for good reason. This tiny grain packs a nutritional punch, offering all nine essential amino acids, plus fiber, iron, and magnesium. Recent studies also suggest it can help lower cholesterol and reduce inflammation. What’s more amazing is that it thrives in diverse climates, making it a sustainable choice for a changing planet.
9. Teff
Teff has been a nutritional powerhouse in Ethiopia for thousands of years. It’s gluten-free and about the size of a poppy seed, packed with protein, iron, and calcium. Teff was traditionally used to make the flatbread injera, but is now being added to everything from porridge to pancakes. It’s the ancient grain that’s small but mighty, and ready for a global debut.
8. Seaweed
This underwater vegetable is a rare plant-based source of iodine and the omega-3 fatty acid EPA, both of which are essential for brain health and thyroid function. Varieties like nori, wakame, and dulse bring unique flavors and textures to snacks and seasonings. Seaweed is the superfood that’s now making waves in modern kitchens, no pun intended.
7. Long Pepper
This is the forgotten spice that’s hotter than black pepper. It was once more valuable than gold, thanks to its complex heat and notes of ginger and cardamom. Now, long pepper is making a comeback in gourmet kitchens, offering a flavor profile that’s more nuanced than regular pepper. Modern chefs are trying it out in spice rubs and cocktail bitters.
6. Grains of Paradise
Imagine a spice that combines the heat of black pepper with the citrusy notes of cardamom. That’s grains of paradise, a West African spice that was believed to have come from the Garden of Eden. Grains of paradise have been used in traditional medicine for their anti-inflammatory benefits. But they also deliver exotic flavor, and are now being used by some craft brewers to add a spicy kick to their seasonal ales.
5. Kamut
Legend has it that Kamut (also known as Khorasan wheat) was discovered in an Egyptian tomb. But its health benefits? Very real. This ancient grain is rich in protein, fiber, and various minerals. A 2024 study also found that participants with IBS who ate Kamut products for six weeks experienced a reduction in symptoms compared to those who ate modern wheat.
4. Fermented Foods
Seeing more fermented foods that usual? It’s not just about the tangy flavor. Fermented foods are making a comeback because they deliver probiotics, the good bacteria that are essential for a healthy gut. And a healthy gut is linked to a stronger immune system and better mental health. The fermented foods market is projected to reach $1.25 trillion by 2034, driven by the interest in gut health and plant-based diets.
3. Chia Seeds
These tiny seeds were once used by Aztec and Mayan warriors for endurance and sustained energy. Why not? Chia seeds are rich in omega-3 fatty acids, fiber, and protein. Today, we love their ability to absorb water and form a gel, resulting in a great pudding that help us stay hydrated and feel full longer. Sprinkle them on yogurt or blend into smoothie; these seeds are the ancient energy secret!
2. Millets
Millets, a group of small-seeded grasses, have been cultivated for thousands of years but forgotten in the age of industrial agriculture. Millets require little water and thrive in a variety of climates, making them a smart alternative to rice and wheat. Millets can even grow in droughts, and still deliver fiber, protein, and essential minerals.
1. Quinoa
This ancient grain started as a niche health food and is now a global powerhouse. Beyond being a complete protein source, quinoa contains B vitamin for healthy metabolism and nervous system. The UN’s declaration of “The International Year of Quinoa” in 2013 made quinoa more accessible than ever. From just 8 countries in 1980 to 95 in 2015, this grain has come a long way.