Find all stories on Condiments in this tag archive.
A family recipe, The Original Japanese Barbecue Sauce was developed by Justin Gill and his bachan (aka granny) Judy Yokoyama. This bbq sauce is unlike North American iterations: it’s less viscous, less …
A blend of chocolate, cocoa nibs from Costa Rica, Himalayan salt and black pepper, Xocol’s Cacao Holic Salt accents dishes with a savory/sweet twist. Made in Kagoshima, Japan, the seasoning isn’t delicate; all of the …
There are 15 herbs and spices, and four varieties of chili peppers in Entube’s Cocoa Tamarind Mole Chili Paste, as well as dark chocolate and tamarind. This all-natural, classically-inspired paste makes for …
A bundle of spicy sweetness, Farm to People’s Heat Things Up kit includes everything from a mole chocolate bar to raspberry jalapeño jam. Some of the components can be consumed on their …
Small-batch, handmade spreads in thoughtful flavors
Six different indie foods to relieve your spicy fix, from Hawaiian beef chips to sweet Korean gochujang
As food awareness moves forward, the brand is helping to keep sauces on par
A three-step GIF guide to a tastier, homemade condiment
Brooklyn’s MixedMade offers just two products: spicy maple syrup (Trees Knees, as they call it) and spicy honey. The latter is made in small batches using raw honey from Hudson Valley beekeepers …
Helping out the world’s dwindling honeybee population is Helen Kennedy, who owns the 14-acre Arlo’s Honey Farm in the hills of Kelowna in British Columbia. Her bees feed on dandelions, phacelia, Dutch …