This rosy-hued honey is an elegant and exciting substitute for your standard bear-shaped squeeze bottle. Unlike a monofloral honey, this isn’t honey made from bees that only feasted on roses—it actually contains rose essence, so the floral flavor is much more pronounced. It’s delicately textured, silky smooth and clear in the jar, with a slight pinkish, golden tinge. With its distinctly light taste, acacia honey as a base is very simple and doesn’t compete with the floral flavoring. It adds just enough “honey” flavor to keep it from tasting too much like rose syrup—a bit herbal, a bit floral, quite sweet. But the rose is very well-balanced—just enough to yield a lovely perfume, but not so much that it tips into bath product or potpourri territory (which is always the fear of folks who aren’t into florals). It’s an undoubtedly elegant addition to your evening cup of tea and more.

Piment d’espelette is more commonly seen as a dry powder, but we love this paste for its vibrancy and robustly juicy flavor. Emblematic of French Basque cuisine, the espelette pepper is a medium to medium-hot pepper, with a very round, fruity flavor. It has a bit of that “spicy” flavor initially, but with a heat that doesn’t linger. The fruity flavor that it’s known for is sort of a cross between fruity Fresno chilies and earthier dried guajillo or ancho chiles, so it’s very flexible and can work well with pretty much any cuisine. A bit of vinegar keeps it bright in flavor (and acts as a preservative) without overpowering the flavor.

Roasted vegetable richness is at the forefront of this flavorful dip. Thick and creamy, with some texture from the smoky eggplant, the spread also gets a bright burst of tanginess from the vinegar and tomato, balancing out the eggplant’s earthy decadence. The rosemary and garlic add excellent richness while still allowing the eggplant to shine as the star flavor. Overall, the roasty vegetable flavors are reminiscent of grilled veggies fresh from the garden. Drizzle it with good-quality olive oil, a splash of vinegar and fresh herbs for a melange evocative of the French countryside.

While not a pure Espelette pepper puree, this creamy-smooth dip plays with the pepper’s distinct fruity, robust flavor, enhancing it with apple and spices. The apple and the white wine add sweetness that brings out the natural fruitiness of the red bell pepper, but the peppers also remain a prominent flavor in their own right. The wine also adds a pleasant tang that complements the slightly honeyed and bright notes that weave their way through the spread. This is somewhat reminiscent of a pepper jelly, but only because of the sweetness paired with the savory, and the red pepper flavor. Its creamy texture and layered complexity make it special, while the ripened pepper flavor truly evokes the south of France.

We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.

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.

Augier & Fils Lavender Honey is a thick and creamy, pale yellow honey with a spreadable consistency that's ideal for eating straight off the spoon. We love its delicate floral and herbal aroma, which feels fresher and lighter than other floral honeys; it's not intensely lavender-flavored but rather reminds us of chamomile tea.

This French extra-virgin olive oil is a kitchen favorite, with a fruity flavor and buttery mouthfeel balanced by a tingly, peppery finish; it's pressed from 100% Aglandau olives, a famous varietal from Provence that's prized for its vibrant flavor. We blend it into our vinaigrettes and dressings and drizzle it “neat” over roasted or grilled meats, fish and vegetables, where its grassy-fresh aroma and pure flavor can really shine. As a bonus, the bottle's pop-up pouring spout makes it easy to use.

This smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.

Le Bon Magot's raisin preserves are a careful balance of sweet and savory, featuring a woody, earthy aroma and dried-fruit depth punctuated by bright bursts of flavor when you bite into the raisins. This marmalata is flavored with an elegant version of ras el hanout, the classic North African spice blend made with cardamom, cumin and cinnamon. The producer uses dried rose petals for added complexity, while smoked cinnamon and a touch of chili impart a lingering warmth.

French company Griottines uses a proprietary blend of brandy and kirsch—a clear liqueur distilled from whole cherries—to make these intensely flavored yet balanced cocktail cherries. They have a wonderful warm flavor and almond-like aroma that complements and rounds out the tartness of the fruit; cherries and almonds actually come from the same botanical family, and the cherry pits used to make kirsch impart a complex almond flavor that adds depth to Griottines. Unlike other cocktail cherries that taste only of sugar, these cherries retain a vibrant fruitiness—no doubt in part because the company macerates its cherries within six hours of when they are hand-picked off the branch. And because the cherries are sorted and selected by hand, you can be sure of a high-quality product, with whole, intact fruits that are perfect for garnishing your favorite cocktail or dessert.

Inspired by the flavors of the Silk Road, Le Bon Magot's small-batch artisanal marmalades have an astounding depth of flavor. These bright, well-rounded preserves have a strong, floral saffron flavor up front, without an overwhelming aroma; earthy anise notes of caraway and rich honey round out the marmalata, giving it complexity and balance. The sweet-tart quality of the sultanas—a type of golden raisin—is reinforced by verjus, an acidic juice pressed from unripe grapes, while thin ribbons of lemon zest add layers of tart, bright flavor.

Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautfully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particuarly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts. Bottle is 50cl, not 25cl as pictured in photo.

Honey aficionados will love this intense mono-floral honey from Provence, France, which has a smooth fluidity for drizzling and deep amber hue. Its deep floral, woody flavor is balanced by a subtle, pleasant bitterness, and the honey has a tannic finish thanks to its high mineral content. We were also impressed by its slick, glossy consistency, which is perfect for dissolving the honey into more assertive black teas or drizzling it over robust aged cheeses.

Rich silky and sweetened with Madagascar vanilla, this classic French chestnut cream will add depth and richness to your desserts. It’s made from pulverized and puree chestnut brisures, which are sweetened bits broken off in the painstaking candying process, and enhanced with fragrant hints of Madagascar vanilla. Although its not readily available in supermarkets, the most common brand we’ve tried of this cream is too cloyingly sweet, but Corsiglia’s boasts a complex flavor—nutty and malty, almost akin to dates—and velvety smooth on the finish.

This stunning bowl from French company de Buyer is as beautiful as it is functional, made of 100% solid copper. This style of half-round mixing bowl is the classic tool used by bakers to whip egg whites into stiff peaks to incorporate into desserts and beyond, as the shape adds extra air the the mixture and the copper keeps the peaks glossy and supple through its ability to promote a certain type of bond between the egg proteins. A side handle adds stability, while the open-rolled edge makes for easy cleaning.

Around 15,000 SHU on the Scoville scale, this wonderfully textured, milder sauce yields a perfectly smoky flavor from fresh smoked chili peppers. The smoky element adds a significant hit of flavor, but won’t compete with the flavors of your dish. It’s bright, fresh and chili-forward, with a touch of sweetness that coaxes more smoke aroma out without overpowering the flavor of the chiles. Overall really well-rounded and just plain yummy.