First, a reminder: the best spices to have on hand are the ones you use regularly. No point in adding to the graveyard at the back of the fridge (we’re looking at you, expensive gourmet barbecue sauce that no one likes but can’t bring themselves to throw away due to the aforementioned expense).
But then, there’s something so appealing about trying all the spices, You do not believe? One simply can never have enough things to soak, spread, ripple, or drizzle on. Condiments may be the mainstay of the star’s recipe, but we all know how regularly they steal the joint.
So, make your favorites from this list and try some new treats. Remember to store them front and center in your fridge or pantry. Things have a way of getting lost when stored in the back…
The great thing about making your own kimchi is that you can adjust the spicy, sour, salty, and tangy to suit. Source: Poh & Co. 2
By all means, start with kimchi. Honestly it’s fine with All – Try it in your fried rice, dips, noodles, soup, drinks, toast, in your life.
While we’re on the subject of hot and spicy spices, make sure you have a good chili sauce on hand. This is especially good with chicken.
XO Sauce is a collection of the most prized ingredients from all over China and was named after XO Cognac – the pinnacle of sophistication in Hong Kong in the 80s. Source: Destination Flavor China
The tangy, umami XO sauce deserves to be in every kitchen. It’s an expensive sauce to make (“XO” is actually Hong Kong slang for expensive luxury), but trust us, it’s worth both the expense and the effort.
A breakfast that smells like roses is a wonderful way to start the day.
Once you make your own jam, you’ll never go back. Like, this rose petal jam is made entirely with sugar and rose petals…it doesn’t get any better than that. Be careful, there is not enough shelf space in the world for all the jams you will want to make.
A savory jam is so good on a plate of cold meat or spread on a fresh piece of dough.
Leave some room for savory jams like this Tomato Chili Jam. A bite of this would elevate any vegetable, meat, or (especially) potato into the stratosphere.
You won’t find fresh tomatoes, apples, and onions in that store-bought blood red sauce. Source: Alan Benson
While we’re on the subject of tomatoes, it might be time to consider making your own tomato sauce. One spoonful of this good stuff and you’ll never buy a bottle again.
With a jar of this Italian favorite on hand, you’ve practically got dinner ready in the time it takes to cook pasta. You can also dip your bread in pesto, spread it over roasted vegetables, use it instead of butter on your bread, or add it to your steak.
Vary your homemade mustard based on the time of year you’re making it. Alex Elliott-Howery of Cornersmith suggests using sage in autumn, horseradish or rosemary in winter and thyme in spring.
Make a simple mayo in seconds, then add a twist with siracha, peppers, brown butter or garlic. Source: Getty Images / Manuela Bonci / EyeEm
It’s essential to keep mayo on hand and remarkably easy to make from scratch. Make exactly what you need or a little extra to keep at eye level in the fridge.
Lemon myrtle adds a strong, citrus hit to an Egyptian classic. Source: Farah Celjo
This particular dukkah is a little out of left field – make it Aussie field as it has a hit of lemon myrtle. it’s just that easy to put your own spin on your dukkah mix.
Put some freshness in your dishes. Source: Pati’s Mexican Table
No Mexican meal is complete without a side of salsa. It could be a green salsa like this, a tomato salsa, or even a mix of both.
The king/queen of Argentine and Uruguayan salsas, chimichurri is the herb, vinegar and garlic sauce made with whatever herbs and greens you have on hand. Trust us, you want this one in your stores.
Gochujang is a fermented mixture of chili peppers, glutinous rice flour, soybean flour, malt flour and spices that add a pungent and savory flavor.
Korean pepper paste is essential for bibimbap and KFC, but it’s also good as a dip for skewers, slathered on burger buns or slathered on ribs.
Tahini sauce is called tarator in Arabic and is made only from tahini (roasted ground sesame seeds), lemon and water. Source: Camellia Aebischer
One of the most useful condiments you’ll keep on hand, tahini sauce is made from just three ingredients. Make it thick for a dip or thinner for a drizzle. Either way, you’ll be using a lot of this Middle Eastern staple.
For all those times when you’re out of pasta sauce and want to spin something up, ajvar is the answer. Source: Tammi Kwok
Tastes of all kinds should be in store for you, starting with Bosnians’ favorite ajvar. It’s made with capsicum and eggplant and is eaten at every meal, at any time of the day (well, at least according to Farah Celjo’s household it is).
Chutney is one of those ingredients that makes everything taste better.
Thicker than a taste, but no less exciting, a good chutney is loved from India (see mango chutney above) to the UK (see here) to the Australian backyard choko bush.
It’s a classic for a reason, and we’re bottling this airy beauty for everyone to devour.