It’s hard to put your finger on that something something that is umami — and equally difficult to get your hands on Taste No. 5, umami paste in a tube — until now. The Parmesany, anchovyish, olive-meets-garlic, tomato-based porcini balsamicness from London food writer Laura Santtini’s larder has arrived. It’ll be your secret ingredient for soups, stews, pastas, and sauces. We won’t tell. Can’t wait? Make one of the paste recipes from her book, Easy Tasty Italian. Just mix all the ingredients using a hand blender. Then store, covered with a film of oil, in the refrigerator for up to a week. Garlic, Sweet Basil, and Almond Paste Great with legumes; try it with lentil soup. Ingredients ½ oz. fresh basil leaves Pinch of salt flakes ½ garlic clove 1 oz. whole blanched almonds, toasted ½ tsp. fennel seeds ½ lemon, zested and juiced 1½ tbsp. extra-virgin olive oil Rose, Pomegranate, and Mint Paste Works with anything from pasta to poultry. Ingredients ½ oz. fresh mint leaves ½ lime, zested and juiced 1 tbsp. dried rose petals 2 tsp. pomegranate seeds, fresh or dried ½ tsp. pomegranate molasses 1 oz. pistachio nuts, shelled ½ oz. feta cheese ½ tsp. pink peppercorns 1 tbsp. olive oil Pinch of salt flakes Ground black pepper Flavor bombs away. Taste No. 5 umami paste available online at kalustyans.com and amazon.com, $9-$15. Easy Tasty Italian available online at amazon.com, $18. For more ideas on making things more delicious, go to laurasanttini.com. Photo: Courtesy of Laura Santtini Fill your bowl full of jelly and look cute doing it with a pair of stylish fat pants (elastic waist included). Then check out more cold-weather fashion, makeup tips, and festive hairstyles on our holiday site.