Unlike many apricot jams that taste mostly of corn syrup, Mymouné's apricot preserve is bursting with real apricot flavor. The Lebanese company uses local apricots that are grown without irrigation, which ensures they have a more concentrated flavor, and cooks the fruit whole down until thick and syrupy. Tasting this bright jam reminds us of fruit just picked off a tree at the end of a warm, summer day. Stir it into yogurt, or pair it with a drizzle of earthy tahini on a bowl of oatmeal. Matthew Card, our food editor, thinks it makes the best PB&J, especially on a nutty whole-grain bread. For desserts, Mymouné Apricot Jam is great as a cookie filling or, when warmed up and combined with an optional touch of bourbon, as a glaze for a pound cake. The fruity intensity of these preserves works with savory foods, too: Try blending it with equal parts extra-virgin olive oil and lemon juice and a pinch of cayenne pepper to toss with roasted carrots, sweet potatoes or butternut squash.

This dense, intensely flavored Lebanese Sundried Fig Jam is perfectly balanced and only moderately sweet. It consists of 75% fruit, so you can taste all the richness of the figs. We like how the decadent, warm sweetness is accented and made more interesting by subtle savory notes from aniseed, while the sesame seeds in the jam enhance the figs' natural texture. This thick, decadent fig jam also has chunks of fruit for a more satisfying bite. Spread it with butter or ricotta on toast or in a sandwich. You can also feature it on a cheese tray, paired with creamy goat cheese, or even add a little to a meat stew to balance heavier flavors. Or smear a little between layers of carrot cake along with cardamom-scented cream cheese frosting.

This compote of whole, jammy-sweet dates, each pitted and stuffed with an almond, is one of our favorite Lebanese desserts. Mymouné uses fresh Zaghloul dates, a long, red-skinned varietal that doesn't lose its texture when preserved, compared to other dates that become mushy. The addition of the almonds, softened by the cooking process, provides just enough crunch and a nutty balance to the dates' warm sweetness, which is complemented by the spicy aroma of a clove-infused syrup. This compote needs very little embellishment and can be eaten straight out of the jar, though we also like to serve it with chopped walnuts and coconut flakes sprinkled on top. Its rich flavor also makes a great addition to charcuterie boards as a sweet counterpoint for salty cured meats and pungent cheeses. Or try chopping the dates up as a topping for oatmeal or rice pudding.

One of our go-to baking tricks is using crystallized fruit in our baking. This lemon peel is bright and citrusy, and we love the pop it adds to bites of dessert. Dice it and use it as an addition to apple pies, muffins, cookies and in cakes and or add in strips while poaching summer fruits. This lemon peel works in more savory dishes too, and I use it in my skillet cornbread recipe, in biscuits, and to flavor sugar (throw sugar and a couple of peels in a food processor to make lemon sugar), which can then be used to infuse your baking throughout.

I discovered this Pomegranate Molasses from Mymouné through a Cambridge restaurant called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love. — Christopher Kimball

I discovered this Pomegranate Molasses from Mymouné through a Cambridge restaurant called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love. — Christopher Kimball

This mulberry syrup is from Mymouné, the same folks who make our favorite pomegranate molasses. This syrup contains nothing more than wild mulberries, sugar and fresh lemon juice; there are no colorants or preservatives added. It has a fruity, slightly astringent flavor and we love it over yogurt, ice cream, waffles, or pancakes and in soda water.

The secret to so much cooking rests on ingredients such as rose water and orange blossom water. Use them in rice pudding, cheesecake, poaching syrups or in just about anything. The rose water actually tastes like rose water; it is not as perfumey as the supermarket stuff. Same goes for the orange blossom water, which has a natural, rather than a chemical, flavor.

Rose water is the aromatic, subtly perfumed essence that defines the flavor of many of the baked goods of the Middle East; it has the remarkable capacity to cut through saccharine sweetness. We like that Mymouné's product tastes clearly like rose and has a natural, not chemical, flavor, so it isn't perfumey like supermarket versions.