Cocoa

Deeply bitter, earthy, and complex. Pure cocoa is surprisingly fruity and floral, with a dry finish that can strip the moisture from your tongue if you taste it raw.

It provides the backbone of chocolate flavour without the distraction of sugar or fat.

Cocoa has respectable amounts of iron and magnesium, which help your body get energy from food and fight off tiredness. Copper gives your immune system a bit of a boost too.

But let's be straight: you're probably not eating enough pure cocoa to count it as your main source of these. Enjoy it for the flavour.

Look for 'Dutch-processed' or 'alkalised' cocoa if you want a mellow, dark colour and smooth taste. It’s less acidic, which is vital for certain recipes.

Avoid cocoa mixes that have added sugar or milk powder if you’re looking for the pure stuff. Check the fat content on the back; higher fat (usually 20-22%) means better flavour and a richer mouthfeel than the cheap, dusty stuff.

Store it in a cool, dark cupboard in an airtight container. Cocoa is porous and loves to soak up the smells of whatever is around it.

Keep it away from your spice rack unless you want your next batch of brownies to taste like cumin.

Essential for brownies, cakes, and cookies, but don't stop at sweets.

A spoonful of cocoa adds incredible depth to a chilli con carne or a rich beef stew. It acts like a spice, bringing out the savoury notes in meat without making the dish taste like a dessert.