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What's a condiment you regularly use that you think most people don't know about?

I know all you chowhounds have tried and created all sorts of amazing, exotic condiments, but I'm less interested by the condiment you tried once or only pair with this one particular food or dish than I am by the condiments you use all the time and have to have in your fridge at all times.

What's a condiment you regularly use that you think most people don't know about?

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  1. We love condiments in our house -- our entire fridge door, with the except of room for 2 gallons of milk, is dedicated to condiments. :)

    I don't consider these "secret" condiments, per se, but we do have some regional condiments that we must always have in our house:

    Maggi's Tomato Chilli Sauce -- an Indian chilli sauce goes with everything from sandwiches to eggs to samosas. We go through a lot of this!
    Glory brand Chicken Rice Sauce -- Singaporean chilli sauce to go with Hainese Chicken Rice. I make my own sometimes but this is excellent for a bottled sauce and goes well with other things as well.
    TJ's Hot Sweet Mustard -- love this on a ham sandwich, or with sliced sausages or meat/cheese/cracker platter.

    9 Replies
    1. re: boogiebaby

      nutritional yeast
      fermented tofu in chili oil
      Chinese black beans
      peanut gluten (small chunks of gluten stewed with soy, sugar and peanuts--Chinese store condiment)
      and some weird mushroom powder (it's white and crystalline, probably just MSG under anothe name!)

      1. re: femmevox

        I just bought some nutritional yeast and I have no idea how to use it. Any advice?

        1. re: Gloriaa

          In vegan diets it is often used to replace the flavor of cheese. Try it sprinkled on salads, pasta, omelets (if you eat eggs) or added to sauces. It isn't a strong flavor so don't be afraid to experiment.

          1. re: Gloriaa

            I grew up having nutritional yeast (we called it brewer's yeast). We always put it on popcorn. We also mixed it into orange juice and applesauce. I know it sounds odd but it's really good. My mom always put it in everything she could- meatloaf, pasta sauce, soups. You name it. I love it. I sprinkle it on salads, toss it into croutons. My boyfriend loves it (calls it the "cheesy tasting stuff). He hates anything I inform him is healthy so I haven't broken the news about it being called "nutritional yeast". I call it brewer's yeast hoping he'll just associate it with beer. (hee hee)

            1. re: Gloriaa

              My daughter has it on buttered toast. (I have Marmite, which is yeast extract, but not for the faint of heart.)

              1. re: fldhkybnva

                We use it on bi bim bap and as an ingredient in Korean recipes. I'd love to hear some other uses for it. It's delicious stuff!

                1. re: AmyH

                  Gochujang is pretty versatile. I also mix it with sriracha. Use it as:

                  Marinade for meat - especially good on pork/chicken.
                  In place of tomato paste/sauce - it's fantastic sauteed with cabbage for example.

                  1. re: joonjoon

                    This is delicious. I usually top Korean short ribs with it but you could use it many other ways.

          2. I bought a bottle of raspberry-chipotle sauce at Costco. It's really good on a variety of foods. I went back to Costco to buy another bottle and they no longer carry it. It was a large bottle. I looked online, but it costs too much to make it worthwhile. I also found a 24 ounce bottle in an upscale grocery store, but at nearly 10 bucks, I passed. I went online and found a recipe and it's almost identical to the bottled stuff. I don't claim this condiment is particularly unknown however.

            1. spicy/hot barbeque sauce has usurped ketchup in my household filled with teens.

              1. Two come to mind:

                Bamboo shoots in chili oil. I mix them into my savory oatmeal for breakfast most mornings.

                Sap Sago cheese. I eat it regularly on buttered sourdough toast.

                15 Replies
                1. re: tcamp

                  The savory oatmeal sounds interesting, but can cheese really be considered a condiment?

                  1. re: gastronomics

                    Point taken. I guess because I use such small amounts, I *think* of it as a condiment!

                  2. re: tcamp

                    Savory oatmeal, finally, someone gets it!
                    I always liked jook, but want something fast in the morning. So I boil chicken broth (or pho or whatever broth), toss in chopped onion, and instant oats.
                    Just about everyone (except tcamp) thinks this is crazy.

                    Top with sesame oil or hot chili oil or japanese rice condiment, or chopped scallion, or bonito flakes, or, or

                    Bamboo shoots in chili oil sounds great.

                    1. re: porker

                      My spouse and kids think it is absurd and disgusting. Same way I feel about cereal. The bamboo shoots in chili oil smell, according to my son, like cat pee.

                      Peanuts and chopped carrots are good, too, in the oatmeal.

                      1. re: tcamp

                        "bamboo shoots in chili oil smell, according to my son, like cat pee"
                        Mrs Porker would say 'Chinese store smell' with wrinkled nose.

                        @ 6:37am it was onion/sliced mushroom/scallion/hot sesame oil.

                        1. re: tcamp

                          My people! My husband is amused by my savoury oatmeal concoctions as well. He's perfectly happy with sweetened cereal in the morning, whereas I want something that feels more like "real food." It started with steelcut oatmeal, avocado, and a runny egg, with a generous dollop of Sambal Oelek. I found one morning when I was out of avocado that some leftover roasted Brussels sprouts satisfied my need for something "green" - and since then, I've added all sorts of vegetables, whatever I have on hand.

                          My other favourite thing for breakfast is a mix of leftover rice (still warm in the cooker) with some kind of tinned or smoked fish, nori, and Japanese pickles.

                          1. re: khh1138

                            I LOVE sambal oelek in steel cut oats. I always thought that was personal weirdness. I like savory oatmeal in general. When I make it, I make enough for 4-5 days, then reheat with whatever condiments/additions seem appealing. Pickled ginger and scallions, with maybe a dash each of rice vin and soy sauce, is amazing.

                            I actually think pickled ginger is probably my favorite somewhat unusual condiment in general.

                            1. re: ErnieD

                              That's a great tip, thanks! We clearly have a similar palate...I'm a big fan of pickled ginger, too. And I also make 4-5 days worth of steelcut oats at a time, overnight in the slow-cooker. I hack off a little hunk each morning and doctor it up.

                              1. re: ErnieD

                                I also like Furikake on the oatmeal.
                                Mentioned downthread, I didn't even KNOW what "Furikake" was, even though I've been eating it over 20 years. I always bought it with Janpanese-only labelling. Sometimes, it'd be labelled as "Rice Seasoning".

                                I tried cooking it with the oatmeal, but it doesn't work well - better sprinkled on top (or straight seaweed, matchstick style).

                          2. re: porker

                            As a pescatarian, I'lll eat eggs for lunch and dinner more often than most people I know. It's funny to me how some foods ended up being designated breakfast, or lunch, or dinner foods. I haven't tried a savory oatmeal, but when I think about it, why should it be that rice is for dinner, but oats are breakfast??

                            1. re: porker

                              Think World Market would carry it?

                              1. re: gastronomics

                                I don't know about World Market (I live in Canada), but if its a mainstream American grocery store (safeway, price chopper, etc) likely not.
                                You'd want an oriental grocery, perhaps on Division between 36th and 44th (thank you Wikipedia). You'll find tons of other condiments as well.

                                1. re: porker

                                  I'm thinking common place condiments are ketchup, mustard, bbq, mayonaise, miracle whip, salsa, soy sauce, frank's, the typical dressings - ranch, italian, french, thousand island - and now I think most people, even the sort of clueless cooks, own sriracha - things like that. Things everyone has.

                                  What I'm looking for things that you think belong in that list, things you use all the time, several times a week at least - sort of "the new condiment basics."

                                2. re: tcamp

                                  Savory porridges, whether made with oatmeal, rice, barley, or something else that's similar, are fairly common in Asia. I've had them many times.

                                3. I think I should specify that by "most people" I mean non-foodie friends. Not us food geeks. :)

                                  @boogiebay - My fridge is exactly the same way except that we're lactose intolerrant so we drink almond milk. (I keep an "emergency" bottle of sriracha in my car at all times.) :)

                                  Where do you get those sauces?

                                  @John E. - I totally feel your pain! I hate when a favorite product is no longer sold at my grocery - and it seems to happen to me a lot. (I think I may be a bit more adventurous than the average shopper there. :/ )

                                  @rmarisco - sounds amazing!

                                  4 Replies
                                  1. re: gastronomics

                                    I get the Maggi's from the Indian store, and the Chicken Rice store is from a local Asian market. They only have it occasionally, so if I see it, I usually grab 3-4 bottles (they aren't big).

                                    1. re: boogiebaby

                                      Theres a whole thread on the Maggi variants (European vs. Oriental vs American vs...).
                                      Those little bottles can be pricey. I suggest you hit up an eastern European market where you can likely get a 30 ouncer for about $6-$7

                                      1. re: porker

                                        I think you misread my post. :) I get the Maggi chilli sauce from the Indian store. It's an Indian chilli sauce, not the same thing as the Maggi seasoning. I get my Maggi seasoning from the local Asian market.

                                        The small bottles are the Chicken Rice sauce, which is Glory brand, not Maggi.

                                    2. re: gastronomics

                                      If that's the case, zaat'ar, dukkah and (I wish) podi!

                                    3. Fig basalmic reduction- found it on sale, just too lazy to make my own. Love it for salads and drizzled on roasted veggies
                                      Tahini is probably something most people don't keep on hand- i use it most mixed with soy sauce and cilantro as a marinade or sauce
                                      Horseradish mustard-best of both worlds

                                      1. Lingham's chili sauce from Malaysia. I buy it from

                                        5 Replies
                                        1. re: Veggo

                                          I like the Lingham's sauce a lot. Not easy to come by around here, only the Asian Market in Marlboro, NJ sells it on occasion, so when I see it, I stock up a bit.

                                          1. re: RUK

                                            Mrs porker likes the lingham sauce too

                                            1. re: RUK

                                              Great stuff, isn't it? I think it is the most versatile chili sauce when you are not looking for heat. I'm about ready to order another case.

                                            2. re: Veggo

                                              I love browsing such website to see what I can find. I was looking at their offering of fresh rambutan (which I pick up at 99 Ranch when I want it) and this statement made me laugh!

                                              "Fresh Rambutan
                                              We've never seen fresh rambutan in America until our first shipment arrived from Hawaii in September 2010."

                                              And exactly what country do they think Hawaii is in?????

                                              1. re: Caroline1

                                                I'd wonder how hard they were looking in the first place - no fresh rambutan pre-2010??

                                            3. Tamarind sauce which I make myself.

                                              1. Maggi seasoning, people know about it but not sure they use it regularly. I love it with steak and eggs.

                                                1 Reply
                                                1. Not listing sauces more used in cooking, I keep these for use in sandwiches, wraps, burgers, hot dogs, for dipping sauces, marinating etc:

                                                  - HP
                                                  - Worcestershire
                                                  - Maggi
                                                  - ketjap manis
                                                  - Tonkatsu sauce (variation of HP)
                                                  - nuoc mam (Vietnamese fish sauce)
                                                  - nuoc cham (Vietnamese dipping sauce)
                                                  - tuong ot toi (Vietnamese chili garlic sauce)
                                                  - tahini (I only use it to add into my homemade hummus)
                                                  - Chinese hoisin sauce
                                                  - Chinese sweet beanpaste sauce (tian mian jiang)

                                                  1 Reply
                                                  1. re: LotusRapper

                                                    Hey - I was going to list most of those! Also, bonito flakes

                                                  2. Persian pomegranate molasses..
                                                    Food grade argan oil
                                                    Banana sauce
                                                    Tkemali, sour plum sauce

                                                    except 'hounds of course

                                                    1. Stonewall Farms Roasted Garlic and Onion Jam.
                                                      Sara Lee cranberry mustard.

                                                      1 Reply
                                                      1. re: greygarious

                                                        I keep this stocked...I add mayonnaise when making a sandwich.

                                                      2. Easiest way to answer the OP is with another question. "What condiments do you think most people know about?".

                                                        Everything else can then then be included in this thread - it's going to be a long list including many products that are commonplace to members of this board bearing in mind our interest in cooking and food. We are not "most people" by our very use of the board.

                                                        6 Replies
                                                        1. re: Harters

                                                          What do you think of the jam controversy in Great Britain?

                                                          1. re: John E.

                                                            I'm not sure a detailed response about jam is appropriate on a condiments thread.

                                                            So far, the government's proposal to reduce the sugar from 60% to 50% will only apply in England. The other parts of the country have regional governments responsible for food policies. By the by, there must be some technical work-rounds, perhaps excluding small producers - for example, the blackcurrant jam I'm currently using only has a 45% sugar content. So, seeing I almost invariably only buy jams from small producers, I'm not much fussed by the proposal one way or the other. Perhaps the 60% includes an element for the natural sugars in the fruit but I'm not a technologist and really have no idea about that.

                                                            Lower sugar content does, of course, mean you have to keep it in the fridge rather than the cupboard so not too keen on that (there's enough crap in the fridge already that doesnt really need to be there).

                                                            However, as one government minister has said "If these regulations change, we'll end up with something much more like the French and German product - and worse still the Americans - where they have things a bit like a fruit butter or a fruit spread."

                                                            1. re: Harters

                                                              Does that last paragraph mean that French and German, worse still, American jams have a lower sugar content?

                                                              1. re: John E.

                                                                I've absolutely no idea what the minister intended her words to convey.

                                                          2. re: Harters

                                                            You are right, Harters. I have always said I'm not normal. And I'm not being facetious :-)

                                                            1. re: sandiasingh

                                                              Well, I think the many posts have indeed produced a long list.

                                                              Bearing in mind that most people across the world cook a fairly limited range of foods, in accordance with their own culture, then I reckon just about every post fits the OP's question about what "most people" don't know about.

                                                              I'm certain that I don't know the majority of the items mentioned in posts on this thread. Never heard of them; wouldnt know where to get them; wouldnt know what to do with them. And then there are the loads more, where I think I might know what they are but still wouldnt know what they taste like or where to get them.

                                                          3. Ponzu
                                                            Oyster sauce
                                                            Unagi sauce
                                                            Banana ketchup
                                                            Filipino brown sauce you use for lechon.. I forgot the name

                                                            13 Replies
                                                            1. re: youareabunny

                                                              Furikake! Love it! I've only tried the regular, do you have any favorite of the others?

                                                              1. re: fldhkybnva

                                                                A few! They are all very similar but I've tried wasabi and salmon types as well.

                                                                Mmmmm now I wish I brought some (in France ATM)

                                                                1. re: youareabunny

                                                                  I'm glad I'm not the only one who puts furikake on all kinds of things. good to see it on the list (there went my contribution.)

                                                                  1. re: KaimukiMan

                                                                    Okay, gotta ask questions here... By "furikake" are you talking about the dry mixture of things like sesame seeds, dried bonito flakes (or instant dashi konbu), sea salt and maybe a little slivered nori and sansho?

                                                                    Ooolops! LOL! Maybe you are. I just ran a search on Google and amazon.com sells it! And here I've been making my own for decades because I didn't know you could buy it! Obviously a great thread because I just learned something!

                                                                    1. re: Caroline1

                                                                      Making your own? Hwaaaat? I go through it so fast it's probably cheaper if I mix it up myself lol.

                                                                      1. re: Caroline1

                                                                        yes, that's it. sold in several varieties. a common item on grocery store shelves in Honolulu, although probably not so common in Plano. i tend to like the one that is heavy in nori. its really good in tuna casserole along with a little wasabi and shoyu.

                                                                        1. re: KaimukiMan

                                                                          hmmm... My fear of "stabilizers" in foods that too often equate with "allergens" for me raises my suspicions that I'm probably better off continuing to make my own furikake.

                                                                          And speaking of wasabi, have you tried the freeze dried true wasabi (wasabi japonica) powder yet? I get mine here: http://tinyurl.com/kl8d3ob I don't like the "sushi bar wasabi" because it has toooooo much bite, and besides, it doesn't taste like wasabi to me.

                                                                          My point in mentioning it in this thread is that more and more freeze dried herbs are becoming available in this country, as opposed to traditional dehydrated "air dried" herbs, and it really makes a difference! For example, I can now buy freeze dried cilantro that comes TONS closer to tasting like fresh chopped cilantro than the dehydrated stuff. So if you're a fan of true wasabi too, you might give the freeze dried a stroll around the block... '-)

                                                                2. re: youareabunny

                                                                  Your sarsa na lechon is called All-Purpose Sauce, but a lot of people just use the most popular brand name: Mang Tomas.

                                                                  1. re: JungMann

                                                                    Yes, Mang Tomas!

                                                                    I have a really old uncle that calls all toothpaste Colgate. And another one that calls beer, milk.

                                                                    1. re: youareabunny

                                                                      wow, many Filipino's in Hawaii (and others) call all toothpaste colgate, some only in their 40's. How old is really old? It's like calling facial tissue kleenex or (although fading) a copy a xerox, or a cotton swab a q-tip.

                                                                      1. re: KaimukiMan

                                                                        I'll do you one better. When I was learning English I used the word "pantaloons" for trousers because that's what my grandmother taught me. It took me years to get over the teasing. And just to bring it back to food, we still call refrigerators Frigidaires. And I call beer a lifesaver.

                                                                        1. re: KaimukiMan

                                                                          Lol. Well the toothpaste uncle is probably 70 right now (with a 35 year old gf last I checked, he bicycles her around in a cart with an umbrella) and the beer guy is 80. He retired a couple years ago. I have the best image of him in my head - he was installing some electrical and his 90 lb self was in a wife beater workin a jack hammer. I thought he was gonna go flying like in looney tunes.

                                                                          I call all cotton swabs q tips.

                                                                    2. re: youareabunny

                                                                      Furikake. I like one that comes in a goldish brown 28 gm pouch. It says in English on a small add on label, Soft Furikake Chirimensansho "Marumiya" and has dried whitefish, soy sauce, sesame seed, radish leaves, powdered sardine, salt, sesame oil, spices and some flavorings and preservatives. Very tasty. While I mostly just sprinkle on plain sushi rice, I also sprinkle it on sandwiches, ramen noodles, and other stuff.

                                                                    3. I could go down a huge list of commercial jars clogging my fridge door and beyond but my personal, homemade condiments (seasonally determined) of many years have been:

                                                                      Vidalia onion marmalade (for smoked poultry)
                                                                      Caponata (on toasted baguette slices)
                                                                      Nesselrode sauce (over homemade rum-vanilla ice cream)
                                                                      Orange-cranberry relish (for holiday turkey)
                                                                      Preserved lemons (Paula Wolfert's recipe to accompany Craig Claiborn's Moroccan Chicken
                                                                      Harissa (ditto)
                                                                      Dukkah (for baking salmon or chicken)
                                                                      Parsley-shallot butter (for fresh hot bread)
                                                                      ...and a few others.


                                                                      1. I often used anchovies as condiments, mash em up and spread them around.

                                                                        1. Mango. Add salt and maybe diced habanero. Depending on the type of mango, it can go from insanely sweet to astringent.

                                                                          Lemon curd. Wicked expensive in the stores and easy and cheap to can at home.

                                                                          1. Schoug - a yemenite hot pepper chutney (made from very-hot peppers only, 1 whole head of garlic and a huge bunch of cilantro)... can be used as a spread on bread, as a dipping sauce, or just added to sauces/soups.
                                                                            Sweet chutneys - made from various fruits and vegetables: (berries, tomato, onion)
                                                                            Techina - which I use on hummus but also as a dipping sauce for meat, eggplants, pita bread

                                                                              1. re: joonjoon

                                                                                The question is WHICH Lao Gan Ma? There are some varieties that are better than others.

                                                                                My refrigerator door is pretty much all condiments (and one lone bottle of orgeat that I made during a heat wave when I wanted piña coladas or mai tais every night). I have many more than those listed below, but among my favorites, I'd include:
                                                                                * Bagoong alamang - fermented shrimp paste, similar to belacan in Malaysian cuisine. It combines the umami of anchovies with the briny sweetness of fresh shrimp
                                                                                * Garlic pickle - fermented Indian garlic in hot chili oil
                                                                                * All purpose sauce - an addictively garlicky and tangy sauce made of cane vinegar, brown sugar, soy sauce and spices. Meant to accompany suckling pig, but great with any rich or roasted meat.
                                                                                * Branston pickle - a chunky English relish that makes a stellar grilled cheese. Even better with bacon.
                                                                                * Okonomi sauce - a Japanese interpretation of Worcestershire sauce that gives a distinctive flavor to stir-fried noodles, tonkatsu and okonomiyaki
                                                                                * Matouk's - a scotch bonnet hot sauce that I bought to make Trini-Chinese Chicken, but has now become one of my favorite condiments for its fiery heat and floral sweetness
                                                                                * Delhi Ki Chat chutney - a more heavily seasoned sweet and spicy chutney for dipping fried foods, mixing with yogurt and making chaat
                                                                                * Sweet chili sauce - a sweet and sour condiment that is a must have for crab rangoons, spring rolls and other Asian fried snacks
                                                                                * Chicago style giardiniera - oil cured spicy giardiniera

                                                                                I don't normally have it year-round, but towards the holidays, I'll also have latik, which is made by caramelizing coconut milk or coconut oil, to use as a dessert topping

                                                                                1. re: JungMann

                                                                                  So far I've tried two kinds, the one with black beans and another with peanuts. Both are awesome and worth keeping around IMO.

                                                                                  1. re: joonjoon

                                                                                    The peanut was my first my first introduction but then I tried the chili crisp recipe and it is bordering on addiction. It goes on my ham sandwiches, on top noodles, on crackers and cheese. I have to try the black bean next. Where do you use that?

                                                                                    1. re: JungMann

                                                                                      I think my favorite use for the black bean is on fish. Super easy and tasty...just cook up some fish with a spoonful of the black bean stuff is all you need for tasty goodness... I like it on dumplings too.

                                                                                    1. re: ChristinaMason

                                                                                      I am going to try this. I hope it is like my Aunt Helen's, which I have been trying to duplicate for years. Getting close. We used to call her "whip it", because she used to say, "I'm going to rip off your arm and whip you with the wet end!". Four foot ten.

                                                                                  2. re: joonjoon

                                                                                    Yeah, LGM blackbean sauce is better than all other brands I've tried so far.

                                                                                    1. re: joonjoon

                                                                                      My favorite Lao Gan Ma is the one called Spicy Chili Crisp; it's got prickly ash sugar in it, made from the sap of the tree that yields Szechuan peppers.

                                                                                      1. re: eclecticsynergy

                                                                                        Oh man, I have to find that one. I LOVE Sichuan peppercorns as a flavor/spice.

                                                                                          1. re: eclecticsynergy

                                                                                            Last time that was mentioned here I went straight "out" and ordered some from Amazon.


                                                                                            1. re: Shrinkrap

                                                                                              We have a bunch of Asian grocery stores in town, so I'll likely find it in one of them.

                                                                                              1. re: linguafood

                                                                                                Worth seeking out. Same type of jar as their other ones, with the same unhappy looking woman on the front. It's marked Spicy Chili Crisp along the bottom of the label, below and to the left of her picture.

                                                                                          2. re: joonjoon

                                                                                            I love Herbamare seasoned salt; it's my favorite by far
                                                                                            Maggi seasoning, definitely
                                                                                            among soy sauces, Wuan Chuang was a revelation

                                                                                            Durkee's Famous Sauce, simply the best on a BLT
                                                                                            Woeber's Smoky Horseradish sauce
                                                                                            Gold's Wasabi Ginger sauce
                                                                                            Frank's Chili Lime sauce

                                                                                            +1 on hot pepper jelly
                                                                                            +1 on Pickapeppa
                                                                                            +1 on chipotles in adobo

                                                                                            I quit buying peanut butter in favor of cashew or almond butter. Definitely an upgrade for anywhere PB might go.

                                                                                            1. re: eclecticsynergy

                                                                                              There's herbamare and another in that family right? I've seen them in passing, one pink the other green.

                                                                                              1. re: fldhkybnva

                                                                                                They used to make one called Trocomare, but it was discontinued. And for a while there was something called Herbamare Spicy, also gone now, I think.

                                                                                                1. re: eclecticsynergy

                                                                                                  Blargh I couldn't remember which you recommended. My store had both and I bought the Trocomare, so probably not the one everyone is loving?

                                                                                                  1. re: fldhkybnva

                                                                                                    Didn't know they're still making Trocomare; that's good to know. But it's regular Herbamare that's my absolute fave.

                                                                                                    1. re: eclecticsynergy

                                                                                                      I tried the Trocomare and wasn't too impressed, I might just have to try the other now.

                                                                                          3. I'll put giardiniera on almost any sandwich.

                                                                                            1. Salsa Linzano from Costa Rica. Not what you think of as salsa, more like a vinegar sauce. Great on beans and rice.

                                                                                              1. Crystal or Tobasco pepper sauce.
                                                                                                Tkemali (used like we use ketchup, in the Caucuses/Russia)
                                                                                                Steen's Cane Syrup
                                                                                                Tinned anchovies
                                                                                                Tamarind paste
                                                                                                fresh horseradish
                                                                                                Mustard powder (many kinds, Coleman's is my "go to")
                                                                                                Lemon juice (ok common, but I have to have it)
                                                                                                Fresh flat leaf parsley (also common)
                                                                                                Pomegranate molasses
                                                                                                Rose water
                                                                                                All major types of peppercorns
                                                                                                Cayenne pepper

                                                                                                1. Ok I see many things mentioned I wouldn't really consider a condiment, but since others are using them I will as well. Here are a few of my go-to items;

                                                                                                  Sweet/Spicy Pepper Jelly (Love this stuff)
                                                                                                  Sriracha Sauce (this has pretty much taken over for all my hot sauces)
                                                                                                  Honey Dijon Mustard
                                                                                                  Colemans Mustard Powder
                                                                                                  HOT horse radish
                                                                                                  Cayenne Pepper Powder

                                                                                                  1 Reply
                                                                                                  1. re: jrvedivici

                                                                                                    I make a gravy for boiled corned beef using buttermilk and horseradish. A German friend makes a white sauce gravy with horseradish for boiled tongue.

                                                                                                  2. Mudfish/Fish Sauce paste - Mam Ca Loc

                                                                                                    I use it similarly to salted anchovies. A great application I've found is using just a touch mixed in with a chimichurri.
                                                                                                    Gives a good flavor slathered over grilled meat.

                                                                                                    2 Replies
                                                                                                    1. re: Novelli

                                                                                                      Mudfish...wow. Talk about a product in need of a PR firm.

                                                                                                      1. re: tcamp

                                                                                                        I think the mudfish are pleased with their lobbyist's efforts.

                                                                                                    2. Matouk's. Me and Jimmy Buffett. It is suicidal, but I'll die happy.

                                                                                                        1. Chili oil.
                                                                                                          Either store-bought or homemade and different variants.
                                                                                                          Huy Fong Tia Chieu Sa-Te was a favorite, but alas they don't make it anymore.

                                                                                                          1. Nutmeg! It is wonderful in mashed potatoes and chicken livers.

                                                                                                            1. A whole bunch of condiments, mostly for people who like life spicier: Branston pickle. Chow-chow. Pickalilli. These are all toned-down Briish interpretations of the amazing (and usually incendiary) pickles of India. They're sold in U.S. stores, though not widely. I'm also very fond of Indian and Pakistani pickles themselves, especially lime pickles. Also bottled Thai sweet chili sauce. And Thai or Vietnamese fish sauce, a splash of which is a fair substitute for a dissolved anchovy fillet or two. Most people are familiar with the clear amber-colored kind, but there's also a creamy one called mam nem that I like. South Asian and Southeast Asian condiments are much more available in the U.S. these days, sometimes even in mainstream supermarkets. I'd buy zhug (spelled innumerable ways) if I could find it. It's a red or green Yemeni chili condiment loved by people of all persuasions in Israel. Recently discovered sweet pickled jalapeño slices. Visualize a sweet gherkin that's a jalapeño. Great on burgers. Filipino banana sauce, whether sweet or hot … it doesn't taste at all like bananas, more like ketchup. In fact, it's real name is banana ketchup, but in America, you go to jail if you sell something as ketchup that's not tomatoes. And of course capers, expensive unless you get the huge $5 jar from Costco. Olives, too, although if you've ever lived around the Mediterranean, all American olives suck forevermore.

                                                                                                              8 Replies
                                                                                                              1. re: emu48

                                                                                                                Just by the by, but Chow-chow isnt British. I think you'll find it's a specifically north American product.

                                                                                                                I'd love to be able to buy it here (and giardiniera as well)

                                                                                                                1. re: Harters

                                                                                                                  I saw Chow Chow for the first time camping in Michigan's UP. When I asked about I was told it was just kind of a yuper thing!

                                                                                                                  1. re: gastronomics

                                                                                                                    I always thought chow chow was a southern thing.

                                                                                                                      1. re: John E.

                                                                                                                        Yeah chow chow's Southern, and making it is what I do with all of the extra cabbage, green tomatoes, and peppers I've harvested from the garden during the fall and winter growing seasons.

                                                                                                                        Also I usually replace pickle relish with chow chow in cold salads (potato, slaw, tuna, chicken, ham, macaroni, and so on), or use it to top off burgers, dogs, and pinto beans.

                                                                                                                        If made properly chow chow can have a brutally spicy kick.

                                                                                                                    1. re: Harters

                                                                                                                      Would you be able to tell the difference between argan oil and seasame you think?

                                                                                                                      1. re: gastronomics

                                                                                                                        No idea, gastro.

                                                                                                                        I use sesame oil fairly regularly for East Asian dishes. I've never heard of argan oil, let alone tasted it. Do they taste similar?

                                                                                                                        1. re: gastronomics

                                                                                                                          You could tell if you used it as a finishing oil but probably not as a cooking oil. Argan oil has a slight bite to it that sesame does not. It tastes more like a toasted sesame oil, maybe.

                                                                                                                          I don't use it as much as sesame oil because it is so expensive, but it does add a different flavor when finishing on a Moroccan dish. Sesame oil is more "distinctively" sesame oil, if that makes sense.

                                                                                                                    2. I like spicy Calabrian pepper spread, sometimes called antipasto sauce/spread.. It is called la bomba and the peppers are usually combined with mushroom, onions and eggplant. I love it on pasta, grilled cheese, vegetables, bread.....I can eat half a jar in one sitting,

                                                                                                                      2 Replies
                                                                                                                      1. re: Gloriaa

                                                                                                                        One of my favorite Italian restaurants makes their own house version of that Calabrian pepper spread.
                                                                                                                        Its like crack! Especially on warm, fresh crusty bread, or in a Italian meatcentric sandwich/grinder kinda thing.

                                                                                                                        1. re: Gloriaa

                                                                                                                          In greater Montreal yes.
                                                                                                                          FWIT, La Campagnola,

                                                                                                                          They put a bowl on the table with fresh baked bread. After a taste or two, we gotta handcuff one hand to the chair and tape the other hand shut around the wine glass. Otherwise we'll keep eatiing the spread and bread until its all gone and order more and finish that and then not be hungry for our meal...

                                                                                                                          Like you mention, theres store bought stuff which is pretty good (although some are not so good).
                                                                                                                          Similar is the Ajvar (mentioned downthread - Hungarian pepper sauce). Again, some are much better than others.

                                                                                                                      2. Fresh sliced chili peppers in oil (Chinese brand)
                                                                                                                        - maggi sauce
                                                                                                                        - black bean sauce
                                                                                                                        - Grace's scotch bonnet sauce (has surpassed Sriracha, easily)
                                                                                                                        - caponata
                                                                                                                        - flavored mayo
                                                                                                                        - toasted sesame oil
                                                                                                                        - nut oils
                                                                                                                        - Duke's

                                                                                                                        I use most of the other things people have mentioned like cayenne, fish sauce, oyster sauce, various mustards and lemon juice on a regular basis, but I don't think of them as super-special-secret ingredients nobody outside of this precious group has ever heard about '-D

                                                                                                                        1. Rhubarb and onion relish (that's what it's called but I think of it as more of a chutney, whatever the difference between relish and chutney may be...). It goes particularly well with pork but also often takes the place of ketchup for me - with grilled cheese, or meat pie (by which I mean frozen tortiere).

                                                                                                                          1. Durkee sandwich spread on sandwiches and in potato salad.

                                                                                                                            1. Shark Brand sriracha sauce

                                                                                                                              Jump Up and Kiss Me hot sauce

                                                                                                                              Pearl River Bridge soy sauce

                                                                                                                              (none of which are in the fridge)

                                                                                                                              1. Matouk's
                                                                                                                                Ajvar (hungarian pepper sauce)
                                                                                                                                Moroccan preserved lemons
                                                                                                                                Argan Oil
                                                                                                                                Brava Sauce
                                                                                                                                Romesco Sauce

                                                                                                                                6 Replies
                                                                                                                                1. re: seattle_lee

                                                                                                                                  Argan oil?! The stuff you put in your hair?!

                                                                                                                                  1. re: gastronomics

                                                                                                                                    There's a food grade argan oil. It's on my list above too. Love the stuff on spicy greens.

                                                                                                                                    1. re: HillJ

                                                                                                                                      How does it compare to sesame oil?

                                                                                                                                      1. re: gastronomics

                                                                                                                                        It doesn't :) Roasted argan food grade has a sweet aroma and is much closer in flavor/perfume to light roasted peanut butter. It doesn't taste like what we associate with PB but I'm trying to offer a comparison w/out you having the benefit of your nose inside the lip of a jar :)

                                                                                                                                        Roasted argan oil is used in sweets sometimes too. But I like the balance on greens.

                                                                                                                                      2. re: gastronomics

                                                                                                                                        In Morocco, it's definitely a food too. I tried it- earthy, nutty and had me wishing I bought a jug.

                                                                                                                                      1. re: ipsedixit

                                                                                                                                        Yah, because that's such an exotic "condiment" nobody's ever heard of.


                                                                                                                                        1. re: linguafood

                                                                                                                                          You use fried eggs as a condiment as well? Really?

                                                                                                                                            1. re: linguafood

                                                                                                                                              Two peas in a pod ... Or more like two yolks in an egg.

                                                                                                                                            2. re: ipsedixit

                                                                                                                                              My usual steak night involves fried eggs as a "sauce"

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                My usual "sauce" for oatmeal is an (over easy) fried egg.

                                                                                                                                              2. re: ipsedixit

                                                                                                                                                put an egg on it replaces put a bird on it, round here.

                                                                                                                                              3. re: linguafood

                                                                                                                                                Using a soft fried or soft boiled egg as condiment freaks a lot of people right out: place a soft, fried, sunny-side-up egg on a mound of fried rice and many people will gag.

                                                                                                                                                Top a piece of Italian toast sprinkled with cured pig cheek and aioli with a soft boiled egg, some will cringe.

                                                                                                                                                But its all unctious.

                                                                                                                                              4. re: ipsedixit

                                                                                                                                                Ipse, sometimes your egg fetish makes me think of the egg lady in John Waters' Pink Flamingos.

                                                                                                                                              5. I don't really consider it a condiment, but chipotles in adobo sauce. I use it in chili, spicy stews, marinades and barbecue sauces.

                                                                                                                                                1. It's interesting what people consider to be a condiment. I consider a condiment to be a sauce, relish, chutney that is added before eating. I noticed several response here listed things that I would not consider to be a condiment -- nutmeg, cheese, anchovies, fried egg, etc.

                                                                                                                                                  Do others consider a condiment to be *anything* added before eating?

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: boogiebaby

                                                                                                                                                    I think that's because the post suggested condiments no one has heard of which likely don't exist so people turned to food items used to "dress" foods after cooking

                                                                                                                                                    1. re: boogiebaby

                                                                                                                                                      According to Wiki (not that that is the end be all of anything but it's a good staring point), a condiment is defined thusly:

                                                                                                                                                      "A condiment is an edible substance, (such as a simple sauce) that is added to some foods to impart a particular flavor, enhance its flavor,[1] or in some cultures, to complement the dish"


                                                                                                                                                      If you use that definition, esp. the last part (i.e. "to complement the dish") then I'd imagine a condiment could be most things added just before eating.

                                                                                                                                                      1. re: boogiebaby

                                                                                                                                                        My great aunt (on my mother's side) always considered condiment as a prophylactic.

                                                                                                                                                        1. re: porker

                                                                                                                                                          Common mistake. A lot of people don't know that a prophylactic is the same thing as a condominium.

                                                                                                                                                      2. The three that I use most are Marie sharps sweet habanero sauce, Marie sharps exotic sauce and Marie sharps green habanero sauce.

                                                                                                                                                        <edited to add three, not two>

                                                                                                                                                        7 Replies
                                                                                                                                                            1. re: Veggo

                                                                                                                                                              Couldn't have said it better...

                                                                                                                                                            2. re: porker

                                                                                                                                                              Oops. The third was a last minute addition.

                                                                                                                                                              1. re: viperlush

                                                                                                                                                                We had a little fun -all's well that ends well! Nice sauces, by the way.

                                                                                                                                                                1. re: Veggo

                                                                                                                                                                  We were driving to Placencia in Belize a few years ago and the old guidebook mentioned the proximity of the Marie Sharpe hot sauce factory, so we took a small detour.
                                                                                                                                                                  We were delighted as the woman herself gave us the nickel tour.

                                                                                                                                                                  I like telling the story of how we also drove to Lago Peten Itza in eastern Guatemala. Every table, in all the restaurants during our stay, had Marie Sharpe's hot sauces. I asked why there was no Guatemalan hot sauces and was told (loose translation) "Guatemalan hot sauce sucks. Marie Sharpe good".

                                                                                                                                                                  1. re: porker

                                                                                                                                                                    The Belizean Melinda's sauce, with carrots and habaneros that I have enjoyed since 1988, I think is part of the Marie Sharpe's company now, I'm not sure.

                                                                                                                                                          1. Za'Atar...a great spice blend that's good on meats, vegetables.. lots of things.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: zuriga1

                                                                                                                                                              Good to know. I bought it, used it once and never used it again.

                                                                                                                                                              1. Bagna cauda
                                                                                                                                                                Crema di Balsamico

                                                                                                                                                                But folks on these boards know all that stuff.

                                                                                                                                                                1. Melindas's habanero ketchup, the essential companion to tater tots.

                                                                                                                                                                  1. I like Arizona Heat, a chili-mustard combination, either as a dip for meats or a sandwich spread.

                                                                                                                                                                    This thread reminds me of the time I stared into our refrigerator and commented, "There's nothing in here but condiments." My husband responded, "Does that mean we're practicing safe eating?"

                                                                                                                                                                    1. Years ago in San Francisco I bought a postcard with photos of ten bottled products, and the title read "The Ten Condiments"

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Tripeler

                                                                                                                                                                        Wasn't that a legendary group of kung fu warriors?

                                                                                                                                                                      2. I agree with whoever said you shoulda defined "condiments"! But okay, here goes...

                                                                                                                                                                        Truffle salt (both black and white, but white truffle salt sucks so I won't be buying a second jar) and truffle oil.

                                                                                                                                                                        Freeze dried true wasabi in a powder form. And yes, I toss the green horseradish crap in sushi bars, which is why I ONLY order sushi for take-out or make my own at home so I don't offend t he sushi chefs. Besides, if you don't have true wasabi powder how can you possibly make wasabi mashed potatoes??? Delish!

                                                                                                                                                                        NoillyPratt white vermouth sits among my "mis en place." As does Sao Xing wine, sake, mirin, and such.

                                                                                                                                                                        About a half dozen Chinese and Japanese soy sauces.

                                                                                                                                                                        Pommery mustard de Meaux, two kinds

                                                                                                                                                                        Well, I'm having difficulty figuring out exactly what is and what isn't a "condiment"? Are Banyuls and Balsamic vinegars condiments or ingredients??? I know people who put them on Ice cream as a topping, so that sort of makes them a condiment, or maybe I just have crazy friends. '-)

                                                                                                                                                                        "Non-Foodies" often suffer from dropped jaw when they walk into my kitchen and see my wall of spices. And as I've said on these boards before, I want a refrigerator with vertical pull-out condiment racks!!! (sigh). Nobody ever listens...

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: Caroline1

                                                                                                                                                                          I would not call much of your list condiments. I know people will sprinkle vinegar on something or make it into a salad dressing but I usually emulsify it into a larger dish. Salt is a seasoning. A jigger of dry Noilly Prat, however just turned the disappointing Old Fashioned I was sipping into the delicious Brooklyn I am drinking, so maybe that is a condiment after all...

                                                                                                                                                                        2. My absolute favorite condiment is Confetti Peppers. They’re seasoned banana peppers packed in oil. I always keep some on hand and put them on everything: sandwiches, burgers, pizza, etc. Most people don't know about them ‘cause they’re only available in Ohio. Can also buy online http://confettipeppers.com/locator.php

                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: Spice_zing

                                                                                                                                                                            Sweet or hot banana peppers? I am harvesting the last of my banana peppers. Is there are recipe that would approximate these?

                                                                                                                                                                            1. re: Shrinkrap

                                                                                                                                                                              Hot banana. I found "Aunt Lenas Peppers" recipe on Youtube that looks very similar if you don't mind the work. Let me know how it turns out if you decide to try. http://www.youtube.com/watch?v=-Pem1U...

                                                                                                                                                                                1. re: Spice_zing

                                                                                                                                                                                  I am on day two, but using sweet bananas and serranos. Reminds me of this one


                                                                                                                                                                                  which I have been making as well. Last batch molded and spoiled, so I'm keeping Aunt Lena's in the refrigerator.

                                                                                                                                                                                  1. re: Shrinkrap

                                                                                                                                                                                    Good idea. Especially with the garlic and oil mix. You don't want to risk spoilage and have all that work go to waste.

                                                                                                                                                                                    1. re: Spice_zing

                                                                                                                                                                                      The garlic and oil don't go in until after the salting in the crock if I understand correctly, but I'm using the fridge just the same.

                                                                                                                                                                            2. Thai sweet chilli sauce is the best all-purpose condiment on the planet, and it's almost unknown in the US, though you can now get it in the supermarket if you look carefully.

                                                                                                                                                                              6 Replies
                                                                                                                                                                              1. re: Kajikit

                                                                                                                                                                                yuzu kosho anyone? gots to be the green one though

                                                                                                                                                                                1. re: reedux

                                                                                                                                                                                  For sure. Whenever my flights routed through Japan, I'd plan a stopover to meander Japanese supermarket aisles. Yuzu koshou is a common pick-up.

                                                                                                                                                                                  1. re: reedux

                                                                                                                                                                                    When I saw this thread again, I just remembered that I often use Yuzu Kosho. It has a fabulous aromatic flavor profile.

                                                                                                                                                                                    1. re: reedux

                                                                                                                                                                                      I suddenly saw this, yes the green one, in a green plastic tube at my local oriental store in Central New York.

                                                                                                                                                                                    2. re: Kajikit

                                                                                                                                                                                      < it's almost unknown in the US>

                                                                                                                                                                                      Really? Not where I live. I figure if Thai Kitchen makes a version, you know it's pretty mainstream.

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        If you ask somebody on the street about chilli sauce, they'll say a)hot sauce and b)siracha, which is just another form of hot sauce that caught on (if Subway is making a 'siracha chicken' it's common as dirt.) You have to look a lot harder to find sweet chilli sauce... but I was thrilled when I saw that one of the hot sauce manufacturers had decided to start making it too. Can't remember if it was Texas Pete, and I've finished my bottle.

                                                                                                                                                                                    3. Chocolate balsamic vinegar - does not have to be refrigerated but I like it cold on rich vanilla ice cream - guests always rave -also great on fruit or mixed with sour cream, crème fraiche or cream cheese - people will ask for the recipe
                                                                                                                                                                                      Dukes mayo - a must with tomatoes,for making tartar sauce or on a banana sandwich - or anytime you don't feel like making your own
                                                                                                                                                                                      Branston pickle - not much better lunch than a hunk of good Scottish cheddar on grainy bread with some pickle - also a go to item for cheese plates or any cold meat sandwich
                                                                                                                                                                                      Duhaime Cranberry,Rasberry, Ginseng, Star Anise Fruit Spread for cheese - I also like it with turkey
                                                                                                                                                                                      Southern- style chow chow (usually purchased at a road side stand if you don't have a great aunt to make it) - for any type of bean dish
                                                                                                                                                                                      Coleman's prepared English mustard - not unusual but I can't live without it

                                                                                                                                                                                      1. taberu rayu
                                                                                                                                                                                        abura miso
                                                                                                                                                                                        fukujin zuke

                                                                                                                                                                                        1. Pickapeppa and spicy olive muffeletta.

                                                                                                                                                                                          1. Aromat seasoning. My Scandinavian spouse loves it but I think it is too salty. He puts it on just about anything savory.

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: Kat

                                                                                                                                                                                              Mancini's fried peppers

                                                                                                                                                                                              1. re: Kat

                                                                                                                                                                                                I use Aromat in chicken soup and various chicken dishes like pot pies and stews. Really tasty. No salt needed, that's for sure!

                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                  I wonder if they ever used Aromat at the Automats in NYC?

                                                                                                                                                                                              2. The pepper and onion relish from Harry & David. That stuff is addictive, and it's fantastic on turkey sandwiches. I also love it with some sharp cheddar and pepperoni on garlic bagel chips.

                                                                                                                                                                                                Horseradish, since I like to make my own horseradish mayo. The pre-made horseradish mayo in the stores don't have enough horseradish in them imo.

                                                                                                                                                                                                I make my own hot sauce from Fresno peppers, cider vinegar, hickory liquid smoke, sea salt and lots of garlic. The color is like 10x more intense than the bottled stuff, plus it has a nice fresh taste and it's much thicker.

                                                                                                                                                                                                1. May be totally mundane, but I like trying different condiments from little local Asian market. First time I went in, needed soy sauce... faced with at leats SIX different ones with NO English on lables! Store owner are GREAT... told me which to try first... not a bad recommendation. Found ponzu... basically soy sauce with lemon or lime added... nice for a little lift to veggies. Found something called soy sauce "paste'... told like a syrup of reduced soy sauce... not as tangy as hoisin, but different from regular soy sauce.

                                                                                                                                                                                                  NEVER had Sriracha until an ESL student took another teacher and me out to lunch at her brother's Viet Namese restaurant. MASSIVE green mussels in a soup and fell in LOVE with Sriracha... and not even that big into heat. When I got my "doggie bag" home, there was a whole bottle of the stuff inside. When I want a little heat, only need a LITTLE bit of the stuff.

                                                                                                                                                                                                      1. The blog you guys helped me write! Thanks so much! :) http://www.smartlivingnetwork.com/foo...

                                                                                                                                                                                                        1. I am forever making condiments which means an obsessively full fridge.

                                                                                                                                                                                                          One I love and have not seen mentioned is Croatian ajvar which is a roasted red pepper and eggplant sauce used there instead of ketchup. Amazingly versatile and delicious stuff.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: chefathome

                                                                                                                                                                                                            seatle_lee mentions "Ajvar (hungarian pepper sauce)" upthread. Is Croatian ajvar different?

                                                                                                                                                                                                            1. re: porker

                                                                                                                                                                                                              Oh, I somehow missed that! They are very similar. Indeed their first ingredient is roasted red peppers.

                                                                                                                                                                                                          2. Ready? Curry Mustard! You might have to make it yourself. The flavours go so well together. And go with so many things.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: daislander

                                                                                                                                                                                                              I add mustard to quite a few curries, so this doesn't surprise me. :)

                                                                                                                                                                                                            2. Tajin. It's chile, dried lime juice and salt. Sprinkle on fruit, beans, jicama, avocado.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: Susangria

                                                                                                                                                                                                                I was tickled to find a giant bottle of it at my local Sam's Club. It's going on all my fresh fruit lately.

                                                                                                                                                                                                                1. re: Susangria

                                                                                                                                                                                                                  I discovered this lately -- so good on pears and pineapple!

                                                                                                                                                                                                                2. This isn't exotic and I'm sure a lot of people know about it already but, since you asked... I keep running into people who don't know about this and then they love it. Trader Joe's has "Sweet Chili Sauce", $1.29 a bottle, that is a most delicious dip for fried fish. Any frozen fried fish, even common fish sticks, dipped in this stuff tastes like you're at a decent Thai restaurant. Has just a touch of hot, not much.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: Querencia

                                                                                                                                                                                                                    Yeah, it's definitely more on the *sweet* side than the "chilli".

                                                                                                                                                                                                                    1. re: Querencia

                                                                                                                                                                                                                      We can get hotter varieties of it in Asia, and it's commonly available at fast food restaurants here, here being Sri Lanka, Singapore, and Malaysia. We love it. :)

                                                                                                                                                                                                                    2. Not at all uncommon for CH's but for decades I was the only one in my family buying and using (nori) dried seaweed. I ate the stuff like cotton candy plain or rolled tightly into brown rice cigars for snacks.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: HillJ

                                                                                                                                                                                                                        As a little kid, a Japanese "Uncle", a family friend who studied in the US before moving back to Japan, would send me tins of nori from Japan to munch on. I called it Fish Candy. This was the mid 1960's, back when there was one Japanese sushi restaurant in NYC.

                                                                                                                                                                                                                        1. re: JMF

                                                                                                                                                                                                                          Lucky you! I had a few sheets today with lunch. I really like the fish/salt kick.

                                                                                                                                                                                                                          Ever use nori in a cocktail as garnish?
                                                                                                                                                                                                                          Also these http://www.freshjuice.ca/eat-well/nor...

                                                                                                                                                                                                                      2. Folks have mentioned Matouk's hot sauces. Which ones are best? There are at least 7 different types and I haven't tried any of them yet.

                                                                                                                                                                                                                        They have the West Indian Hot Sauce, Calypso sauce, Flambeau sauce, Soca hot sauce, Trinidad Scorpion pepper sauce, Salsa picante, Jerk barbecue sauce, ...

                                                                                                                                                                                                                        1 Reply