Best Condiment

Sherry vinegar is a gourmet wine vinegar produced in the Jerez region of Andalusia, Spain, where its production is protected by Denominación de Origen regulations. It is made from sherry wines and undergoes a minimum aging period of six months in oak barrels. Producers utilize a traditional fraction...

Lao Gan Ma Spicy Chili Crisp is a Chinese condiment renowned for its intensely flavorful profile. This crispy sauce combines chili peppers, Sichuan peppercorns, and fermented soybeans creating a unique umami taste. It’s popular among cooks seeking to add depth and spice to dishes and is frequently u...

Crème fraîche is a French cultured dairy product with a fat content of approximately 30%, made by allowing cream to ferment with lactic acid bacteria. Unlike American sour cream, it has a milder flavor and higher fat content, resulting in a less acidic taste profile. Crème fraîche is valued in cooki...

Lee Kum Kee Chiu Chow Chili Oil is a Guangdong-style condiment produced by Lee Kum Kee, a Chinese sauce and condiment company founded by Lee Kum Sheung in Nanshui, Guangdong province in 1888. The product combines soybean oil with fried chili flakes, garlic, and other seasonings, following a style as...

Lao Gan Ma Crispy Chili in Oil is a Chinese condiment made with deep-fried chili flakes and crispy rice grains immersed in spiced oil. Originating from Guizhou province in 1997, this product offers a potent flavor profile combining garlic, chili, and Sichuan peppercorns. It’s commonly used as an acc...

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and William Henry Perrins in Worcester, England, around 1837. The recipe was reportedly inspired by a similar condiment from South Asia and relies on a complex mixture of ingredients, includ...

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlike standard shoyu, which typically contains a roughly equal ratio of soybeans to roasted wheat, tamari is made with little to no wheat. This difference in production results in a da...

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake lees. Common vegetables include daikon, cucumber, eggplant, and cabbage. The preservation process often involves lactic-acid fermentation. Tsukemono is traditionally served alongsi...

This aioli elevates simple sandwiches and roasted vegetables with a profound, smoky depth that complements almost any protein. Made with high-quality smoked paprika and fresh lemon zest, it balances creamy richness with a gentle, lingering heat. Its perfect for charcuterie boards or as a spread on a...

Horseradish is a perennial plant of the Brassicaceae family, cultivated primarily for its large white root which is used as a pungent condiment. When the root tissue is damaged through grating or crushing, enzymes convert compounds called glucosinolates into isothiocyanates, producing the characteri...

Created in Jamaica in 1921, Pickapeppa Sauce is a widely recognized liquid condiment known for its sweet and savory flavor profile. The sauce is produced by blending tomatoes, onions, mangoes, cane vinegar, and various spices, which are then aged in oak barrels. It is frequently compared to traditio...

Valentina Salsa Picante Extra Hot, identified by its black label, is a Mexican hot sauce produced by the Tamazula group. It is a thicker, vinegar-based condiment made primarily from water, chili peppers, salt, and spices. The black label variant delivers significantly more chile heat than the standa...

Cholula is a tabletop hot sauce known for its mild yet flavorful Mexican-inspired taste. The brand’s balanced heat and subtle smokiness make it a versatile condiment suitable for everyday use on tacos, eggs, pizza, or any dish needing a touch of seasoning. It's widely accessible to consumers seeking...

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as shochu. It is a golden, syrupy liquid with a distinct sweet flavor, historically consumed as a beverage during the Edo period before evolving into a cooking ingredient. In Japanese cu...

Heinz Tomato Ketchup is a globally recognized condiment developed by H.J. Heinz in 1876. Its enduring popularity stems from a classic tomato flavor profile and established position as the world’s best-selling ketchup brand. It's commonly used on french fries, burgers, and other foods, appealing to f...

Pao cai is a traditional fermented vegetable dish from Sichuan, notable for its use of an aged mother brine that imparts a distinct sour and crisp flavor.

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame oil, garlic, and other seasonings. The name combines ssam, meaning 'wrapped,' and jang, meaning 'paste,' reflecting its primary use as a dipping sauce for ssam—leafy vegetable wrap...

Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons in salt and their own juice over a period of several weeks. The salt draws out moisture and the citric acid environment pickles the rind, which softens and develops a complex, tang...

Tabasco sauce is a brand of hot sauce made by the McIlhenny Company of Avery Island, Louisiana. First produced in 1868 by Edmund McIlhenny, it is made from Tabasco peppers, vinegar, and salt, then aged in white oak barrels for up to three years. The peppers are primarily grown on Avery Island and in...

Huy Fong Sambal Oelek is a concentrated chili-based sauce originating from California. It’s notable for its intensely spicy flavor derived entirely from crushed red chilies, with minimal ingredients beyond those chilies and preservatives. The product offers a traditional Indonesian sambal experience...

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking. The name translates to "seafood sauce," though it does not typically contain seafood and is instead made from a base of fermented soybean paste. The sauce is sweet and savory, com...

Garum was a fermented fish sauce that served as a fundamental ingredient in the cuisine of ancient Rome and throughout the Mediterranean. It was produced by layering small fish and their organs with salt and herbs, allowing the mixture to ferment and cure in the sun over several months. The resultin...

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in China dating back to the Han dynasty. The production process involves cooking the soybeans, inoculating them with mold or bacteria, and allowing them to ferment in brine until they dev...

Sriracha is a tangy, fermented hot chili sauce originating from Si Racha, Thailand, and was later globally popularized by David Tran's Huy Fong Foods.

Fly By Jing Xtra Spicy Chili Crisp is a Chengdu-crafted Sichuan condiment with three times the heat and tingle of the brand's original chili crisp.

Don Pepino Pizza Sauce is an American tomato sauce made for pizza by a New Jersey brand whose distinctive canned sauce debuted in 1950.

Penang Acar is a Malaysian Nyonya condiment featuring pickled vegetables and long beans, notable for its sweet, sour, and spicy flavor profile.

Mike's Hot Honey Extra Hot is a popular chili-infused honey product created by Mike Kurtz in Brooklyn, New York, in 2010, known for its sweet and spicy flavor profile.

Tiger Sauce Original is an American sweet-hot condiment produced by Louisiana-based Reily Foods, blending cayenne pepper with sugar and vinegar.