Most ketchup is watered-down and overly sweet from corn syrup. Not so with Mutti's product, which has a full tomato taste because it's made from concentrated tomato paste instead of puree. The ketchup also has a wonderful balance of flavors: robust and savory with a touch of spice. We like that Mutti makes this condiment with wine vinegar, which adds dimension and offsets tomatoes' ripe sweetness.

While most mayonnaise is made with vinegar, Hotaru Foods uses 100% yuzu juice as its acid of choice, which adds a bright, citrusy kick and subtle sweetness reminiscent of Kewpie mayonnaise, a Japanese favorite. We especially like to pair it with seafood, which doesn't need its usual squeeze of lemon thanks to the tart yuzu flavor.

Often, when a wasabi product contains horseradish or mustard, it's to make up for the lack of real wasabi flavor. Not so with this bold, balanced Wasabi Mustard, which enhances wasabi's fresh, herbal nuances with earthy mustard and pungent horseradish. Tangy vinegar rounds out this vibrant condiment, which has minimal seasoning to allow the spicy elements to shine. Use it instead of Dijon mustard in vinaigrettes, potato salads or in the filling for deviled eggs. It's also delicious in appetizers as a base for dips or smeared on griddled bread for a twist on the classic pairing of charcuterie and mustard.

True wasabi, a plant related to horseradish and mustard, only grows naturally in Japan's mountainous regions next to streams or river beds, and even in its native habitat, the plant is notoriously difficult to cultivate. Based in England, the Wasabi Company is one of the very few producers that have managed to successfully grow wasabi outside of Japan.

• Net Weight: 175 grams
• Ingredients: White wine vinegar, water, mustard (mustard powder, mustard bran), sugar, fresh wasabi, fresh horseradish, salt, turmeric
• Place of Origin: England

Pungent wasabi is a perfect counterpoint for creamy mayonnaise, cutting through richness and adding fresh flavor and heat. Like for the company's mustard, the Wasabi Company includes a touch of horseradish to boost the wasabi's flavor without overwhelming its unique and delicate aromas. This Wasabi Mayonnaise has an incredibly balanced flavor that we like to savor in simple applications: Toss it with pasta or rice instead of butter or oil, or mix into mashed potatoes instead of butter, sour cream or crème fraîche. And of course, spread it onto just about any sandwich.

True wasabi, a plant related to horseradish and mustard, only grows naturally in Japan's mountainous regions next to streams or river beds, and even in its native habitat, the plant is notoriously difficult to cultivate. Based in England, the Wasabi Company is one of the very few producers that have managed to successfully grow wasabi outside of Japan.

• Net Weight: 175 grams
• Ingredients: Rapeseed oil, pasteurized free-range egg yolk, fresh wasabi, white wine vinegar, fresh horseradish, oriental mustard powder, salt, sugar
• Place of Origin: England

This honey mustard from one of France's leading brands is a welcome change from the overly sweet supermarket varieties completely lacking in mustard character. Bornibus Honey Mustard has a touch of sweetness from honey but leans savory overall, with a deep, rich mustard flavor that's mild enough to be universally appealing, even for those who don't like spice—plus, we guarantee you'll love its incredibly smooth texture.

Mustard-lovers will appreciate the nose-clearing pungency of this Horseradish Mustard by historic French brand
Bornibus, which has a clear spice but isn't harsh since it's made with fresh (not powdered) mustard. Less metallic-tasting than jarred horseradish and more complex than most mustards, we like to think of this small-batch condiment as a rich, robust alternative to Dijon mustard with an added spicy accent.

• Net Weight: 250 grams
• Ingredients: Water, mustard seeds, spirit vinegar, horseradish (6%) (contains sulfites), salt, sugar, citric acid, canola oil, spices, potassium disulfite (as preservative)
• Place of Origin: France

In France's Dijon arrondissement, where—you guessed it—Dijon mustard originated, Reine de Dijon has been making its creamy, aromatic mustards the traditional way since 1840. The company's classic Dijon Mustard is so silky and light on the palate that it almost reminds us of whipped cream, and its flavor is cleaner and earthier than basic yellow mustard because it's made with fresh mustard seeds. A touch of vinegar perfectly balances the pungency with a tangy accent for a balanced, robust version of this classic.

In France's Dijon arrondissement, where—you guessed it—Dijon mustard originated, Reine de Dijon has been making its creamy, aromatic mustards the traditional way since 1840. The company's high-quality Whole Grain Mustard has a wonderful consistency and just enough texture from the plump mustard seeds. We love how the mustard spice is balanced by tangy and sweet notes, with no one flavor overwhelming another.

Mom's Mala is a vibrantly red and deeply fragrant Sichuan chili oil that is all about bringing out the aromatic side of chili, balancing mouth-tingling (ma) Sichuan peppercorns with spicy (la) chili peppers. This classic mouth-tingling sauce is a classic condiment much harder to find on supermarket shelves than other Asian hot sauces that feature peanut or garlic. Rounded out with a blend of star anise, cinnamon and cloves—the core spices of Chinese five-spice powder—and a touch of sugar and oil, this Sichuan chili oil has floral and lightly smoky notes and is available in both mild and spicy versions.

Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.

This traditional Japanese shoyu is less salty than supermarket brands yet still full of concentrated flavor and balanced with caramelized sweet notes. It's ideal for dipping and adds robust umami depth to recipes.

This Japanese soy sauce has a light-tasting without being too thin or watery, with a rounded, mouth-filling umami flavor and clear, bright salinity that quickly yields to a light, wheaty nuttiness. Its clarity of flavor and clean finish are perfect for delicate foods like chicken and fish, as the shoyu won't overwhelm but rather enhance other flavors in a dish.

You can think of this chocolate tahini spread as the bittersweet, dark-chocolate sister of Nutella. Similar to how adding espresso powder to brownies brings out the chocolate flavor, the nutty and pleasantly bitter notes of toasted sesame are a wonderful counterpoint to the chocolate in this spreadable halva. Soom's tahini is made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio and result in a creamy, pourable texture.

Rarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.

This spicy, briny Japanese condiment combines chili heat with yuzu, the best-tasting citrus fruit you’ve never heard of that is used broadly in Japanese cooking as an accent note. Yuzu Kosho Green is a Japanese condiment prepared from fermented yuzu, chilies, kombu and salt.

We love the complex, mouth-numbing quality of floral, piney Sichuan peppercorns, but their aromatic compounds are notoriously short-lived, so store-bought dried versions are often stale and flavorless. Like a bold wine that needs a bit of time to breathe, Green Sichuan Pepper Oil has powerful resinous aromas and earthy, funky notes that some might find daunting when the bottle is first opened. No need to worry: With a bit of air, that intensity mellows and softens, and the oil's complex crushed-pine aroma comes through, along with floral-citrusy notes.

Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth with a brick red hue, this mole is thick and rich, yet bright with robust chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweetness and emphasizes the paste’s pleasant heat. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Simply dilute with water or broth for a smooth sauce.

Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.