Metabolomics studies on ethnic foods detect their chemical composition, health benefits, opportunities for diet diversification, can identify fraudulence of them and provide authentication. This chapter focuses on metabolomics studies of five ethnic foods: kimchi, Kakadu plum, Fiore Sardo cheese, soy sauce and salchichón sausage as examples of the types of studies done on them and their potential health benefits. It examines the role that metabolomics can play in protecting ethnic foods against food fraudulence. Metabolomics studies have potential in providing a greater understanding of ethnic foods and ways to use them and their metabolites in the future.