Trying new foods is one of the simplest and most enjoyable ways to refresh your eating habits. With Irish supermarkets expanding their ranges, local producers becoming more adventurous, and global flavours more accessible than ever, this year is a great time to explore something different. Whether you’re interested in health, sustainability, or simply better flavour, there are plenty of new and exciting foods to add to your shopping list.
One food worth exploring is seaweed, which has long been part of Ireland’s coastal food heritage but is now gaining renewed attention. Varieties such as dulse, kelp, and carrageen are rich in minerals like iodine, iron, and calcium. Seaweed can be used in soups, sprinkled over roasted vegetables, blended into pestos, or added to bread dough. Irish producers are making seaweed more accessible in dried flakes, seasonings, and snack form, making it easy to experiment at home.
Another category to explore is fermented foods. While yoghurt and cheese are familiar, more adventurous fermented options are becoming easier to find in Ireland. Kimchi, sauerkraut, kefir, and kombucha support gut health and add complex flavours to meals. Irish-made kombucha and small-batch fermented vegetables are now available at farmers’ markets and health food shops, offering local alternatives to imported brands.
If you are looking to add more plant-based protein to your diet, pulses beyond lentils are worth trying. Chickpeas and lentils are staples, but foods such as black-eyed peas, adzuki beans, and fava beans are nutritious, affordable, and versatile. They work well in stews, salads, curries, and even baking. As interest in sustainable eating grows, pulses are increasingly stocked in Irish supermarkets and are often produced with a lower environmental footprint than animal proteins.
Alternative grains are another area ripe for exploration. Quinoa and couscous are well known, but grains like freekeh, bulgur, millet, and buckwheat offer different textures and nutritional benefits. Buckwheat, despite its name, is gluten-free and works beautifully in porridge, pancakes, or savoury dishes. Freekeh, with its smoky flavour, pairs particularly well with roasted vegetables and herbs and is becoming more widely available in Ireland.
This year could also be the time to try less familiar vegetables. Celeriac, kohlrabi, Romanesco cauliflower, and Jerusalem artichokes can add variety to winter and spring cooking. These vegetables are well suited to Ireland’s climate and are often grown locally. Roasted, mashed, or added to soups, they provide new flavours while supporting Irish growers.
For those with a sweet tooth, consider experimenting with natural sweeteners such as date syrup, coconut sugar, or maple syrup in place of refined sugar. These alternatives can add depth of flavour while allowing you to reduce processed ingredients. Used in moderation, they work well in baking, dressings, and sauces.
Finally, consider exploring Irish artisanal foods that may be new to you. From raw milk cheeses and craft vinegars to locally produced honey infused with herbs or spices, small producers across Ireland are creating high-quality foods with distinctive flavours. Trying these products not only expands your palate but also supports local food systems and sustainable production.
Trying new foods doesn’t have to be overwhelming. Introducing one or two new ingredients each month can gradually transform how you cook and eat. This year, let curiosity guide your choices, and you may discover flavours and foods that become long-term favourites in your kitchen.
