The right condiment can turn an ordinary meal into something extraordinary. While most of us reach for the usual suspects like ketchup and mustard, there’s a whole world of flavor-packed options waiting to be discovered. Let’s explore nine underrated condiments that deserve a spot in your kitchen, plus three popular ones that might be better left on the store shelf.
1. Chili Crisp: The Crunchy Heat Wave Your Dishes Crave
This magical jar of crispy chili oil, packed with bits of fried garlic, shallots, and Sichuan peppercorns, adds both texture and heat to virtually anything. Drizzle it over eggs, noodles, or even vanilla ice cream for a mind-blowing flavor experience.
Chinese grandmothers have been making versions of this condiment for generations, but it’s only recently gained international fame. The combination of numbing spice and savory crunch creates an addictive quality that keeps people coming back for more. Unlike one-note hot sauces, chili crisp brings complex layers of flavor that evolve as you eat.
2. Ajvar: The Balkan Red Pepper Spread You’ll Want On Everything
Roasted red peppers and eggplant come together in this smoky, slightly sweet spread from the Balkans. The vibrant orange-red mixture delivers sunshine in a jar with its bright flavor and velvety texture.
Traditionally made in late summer when peppers reach peak ripeness, families would gather to roast and peel mountains of peppers, creating enough ajvar to last through winter. Spread it thick on crusty bread, use it as a dip for vegetables, or serve alongside grilled meats.
Store-bought versions are convenient, but homemade ajvar with its charred edges and fresh ingredients stands in a league of its own.
3. Shallot Confit: The Sweet-Savory Secret Weapon
Imagine shallots slowly cooked in oil until they transform into soft, caramelized morsels of pure umami. That’s shallot confit – a French technique that creates a versatile condiment that elevates everything from sandwiches to steaks.
Making it requires patience as paper-thin shallot slices simmer in olive oil until they collapse into jammy sweetness. The resulting amber-colored mixture keeps for weeks in the refrigerator, and the infused oil becomes a flavor-packed ingredient itself. Try stirring a spoonful into pasta, spreading it on toast with goat cheese, or using it to finish a soup with an elegant touch.
4. Indian Pickles (Achar): Tangy Treasures From Another World
Forget dill pickles – Indian achar delivers an explosion of flavor with its intoxicating blend of spices, oil, and fermented vegetables or fruits. These intensely flavored preserves range from mouth-numbingly spicy to tangy-sweet, depending on regional recipes and family traditions.
Mango pickle (aam achar) reigns supreme with its perfect balance of heat, sourness, and fruity notes. Lime, carrot, and mixed vegetable versions each offer their own distinctive character through custom spice blends.
A tiny spoonful alongside rice and dal transforms a simple meal into something special. The complex fermentation process creates deep umami notes that commercial versions rarely capture.
5. Yuzu Kosho: Japan’s Zesty Citrus-Chili Powerhouse
Meet the condiment that packs more punch per gram than almost anything in your kitchen. This Japanese paste combines yuzu citrus zest, hot chili peppers, and salt into a potent flavor bomb that wakes up your taste buds instantly.
Available in both green and red varieties (depending on the chili used), yuzu kosho delivers bright citrus notes followed by a pleasant heat that doesn’t overwhelm. A mere dab transforms soups, grilled fish, or even avocado toast.
Japanese chefs have treasured this condiment for centuries, particularly in Kyushu where it originated. Its uniquely refreshing profile makes it perfect for cutting through fatty or rich dishes.
6. Toum: The Lebanese Garlic Cloud That Changes Everything
Garlic lovers, rejoice! This Lebanese garlic sauce whips garlic, oil, lemon juice and salt into a fluffy white spread with the texture of whipped cream. The intense garlic flavor somehow transforms into something almost sweet through the emulsification process.
Traditionally paired with grilled meats and chicken shawarma, toum works magic on roasted vegetables, sandwiches, or as a dip for fries. The preparation requires patience – a slow drizzle of oil while blending creates the signature airy texture that makes this condiment special.
Unlike store-bought garlic sauces loaded with preservatives, homemade toum delivers clean, powerful flavor that lingers pleasantly.
7. Green Chutney: The Herbaceous Marvel From Indian Kitchens
Vibrantly green and bursting with fresh herbs, this Indian staple combines cilantro, mint, green chilies, and spices into a versatile sauce that brightens any meal. The balance of herbal freshness, heat, and tangy acidity creates an instantly addictive flavor profile.
Street food vendors across India offer small dollops alongside samosas and chaats, but this verdant sauce deserves wider application. Try it as a sandwich spread, stirred into yogurt for a quick dip, or spooned over grilled chicken or fish. Unlike jarred versions that fade in color and flavor, freshly made green chutney vibrates with life and provides a nutritional boost from its raw ingredients.
8. Banana Ketchup: The Philippine Twist That Defies Expectations
Born from necessity during World War II when tomatoes were scarce, this Filipino creation uses mashed bananas, vinegar, sugar, and spices to create a surprisingly delicious alternative to tomato ketchup. Despite its fruit base, the flavor isn’t overtly banana-like – instead, it offers a unique sweet-tangy profile.
The brilliant red color comes from added food coloring (to mimic tomato ketchup), creating a visual surprise when you taste the complex flavor. Filipinos use it on everything from fried rice to scrambled eggs and fried chicken.
Commercial versions tend to be sweeter, while homemade recipes can be adjusted for a more balanced flavor profile with warm spices like star anise.
9. Fermented Hot Sauce: The Living Condiment With Depth
Forget one-dimensional heat – fermented hot sauces like gochujang and homemade versions offer complex flavor profiles developed through controlled aging. The fermentation process transforms simple peppers into something extraordinary with funky, tangy notes and a mellow heat that builds gradually.
Korean gochujang combines fermented chili paste with glutinous rice and soybeans for a sweet-spicy-umami bomb that elevates everything from bibimbap to marinades. Home fermenters create unique blends using different pepper varieties, garlic, and fruits for signature sauces. The living cultures in these sauces not only create fantastic flavor but may offer probiotic benefits similar to other fermented foods.
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