Chef Nico Reynolds is a pro at weaving ingredient from all over the world through his familiar recipes. Here, he shares his top tips for shaking up your cooking with a few trips to world markets around Dublin.

As a chef, when I think of exploring new tastes and flavours, I always imagine what must have been a 20-year period of intrigue during the potato's first introduction to Ireland.

The once exotic Peruvian vegetable that we now claim as our own has embedded its roots into the Irish lexicon and takes centre stage in a theatre of Irish recipes.

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As new zests and influences trickle and steam into Ireland we'll naturally start to become more inquisitive about where the next recipe search could take us. It’s that realm curiosity we should frequently hone like a skill.

Dublin City is now full of gems where you can bring an empty bag and flex those curious muscles. These are just a few of my haunts where I go to fill my pantry, along with some staple ingredients, dishes and treats to try.

The Oriental pantry, Moore St, Dublin 1

I tend to go here for my Caribbean ingredients. Caribbean cooking through the course of empire has fingerprints and echoes of west African food and culture. Under one roof you'll find numerous nations represented by their food.

The selection of fruits, vegetables, herbs, spices and locally sourced fish and meat is unlike anywhere in the country in terms of variety and selection.

Upon entry you’re first greeted by a small but constant queue of patrons waiting for a snack from the Brazilian hot food counter. If you too are stopped by the sight of a trove of fried snacks, try the "pastel" or "coxinha" (forms of fried dough traditionally filled with meat and cheese) and the Brazilian soft drink Guaraná is the perfect complement to wash it all down.

As for groceries, plantains will always be on the shelves, both ripe and unripe, and are well worth experimenting with. Botanically similar to the banana, the plantain has a high starch content which gives it a potato-like quality. However, you cannot eat it raw!

My preference is unripe thinly sliced and sprinkled with salt. If they’re green and hard to the touch, cook them as you would a potato: fried like chips and crisps, boiled, roasted and mashed.

The ripened plantain is sweet, yellow and squidgy. You can make a really tropical purée from this by boiling it in some coconut milk and blending it.

Diced and fried with some roasted meat would take the form of a more traditional meal.

Polonez, Moore St, Dublin 1

In true polish tradition cheese, these treasure troves have smoked meats and pickled vegetables in abundance, which is especially attractive if you're looking to be adventurous and assemble a new combination of charcuterie.

Well beyond the frame of the classic baked ham, the branch on Moore St has a selection of smoked meats that I’m yet to see matched in Ireland. Vast is the shortest way to describe it.

Chop these up and add them to dishes for enhanced flavour. Using smoked lardons at the base of your next pasta sauce will have you licking the plate.

If smoked meats don’t tickle your tastebuds, the shelves brim with a huge selection of cheeses and pickled vegetables that will bulk up that summer charcuterie .

Not just Polish products but other eastern European food items Czech, Hungarian or German.

The Asia Market, Drury St, Dublin 2

This is one of the most popular Asian markets in the city, although you could also visit The Oriental Emporium on Middle Abbey Street and lower Rathmines Road or Hansung Korean Market on 22 Great Strand Street.

These Asia markets will stock items from the Philippines, Vietnam, Thailand, Korean, Japan and China, offering an endless supply of inspiration for your dishes.

One thing to look out for and try is daikon, a white and crunchy type of radish that grows mainly in winter and has an appearance like a carrot. It has a mild and slightly sweet flavour, and is most often used in salads, to top of a Vietnamese banh mi or in stir fries.

As for herbs and spices to add to your larder, try sumac, which has a lemon tang to it almost like a sherbet note to it and is perfect with chicken, fish and vegetables. All spice, aka Pimento, is also worth trying, and the name comes from the aroma's blend of cinnamon nutmeg clove.

Dried limes are ideal for freshness, leave these sit in your curry for an extra zing to the finished mouth feel, whereas lime leaf is like bay leaf but with a sweet tone.

I love to experiment with different types of vinegars and fermented seasonings. I use a coconut vinegar in my cooking a lot, as it has less acidic bite to it. Look out for infused vinegars, like palm sugar, coconut and chilli. Finally, chilli oils are essential.

The classic "Loa gan ma" chilli oil is must to have at home, and is ideal for adding quick spicy flavours to any dish.

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If you're looking to add some new fruits and vegetables to your roster, try these:

  • Cassava (madioca, yuca). A staple ingredients in many Latin American and Caribbean recipes. It can be mashed added to stews or fried. The flour is also a great wheat free substitute. It's very essential that you cook it as it can be poisonous if eaten raw, but don't let that throw you off.
  • Chilli of many varieties both fresh and dried, Red eye chillies, jalapenos, habaneros.
  • Fruits like honey mangoes, papaya, fresh jackfruit and durian.
  • Okra (also known as "ladies fingers"). With origins in Africa Okra finds its way into Indian, Caribbean and Cajun dishes. Rich in anti-oxidants it’s works great as a thickener chopped into a soup stew. Raw okra will be slimy, to dilute the mucilage sauté the okra on a high heat with some oil and salt.

Watch Nico Reynolds in Grill Seeker on RTÉ Player now.