Aged in cedar barrels until it reaches a golden-honey hue, this condiment is the soy-free sister of soy sauce—getting its powerful umami properties from fermented wheat rather than soy. Ohsawa’s White Nama Shoyu is particularly special, as its hand-crafted with double the amount of wheat of standard white shoyu to concoct a richer, thicker, more densly-flavored sauce. It leads with a hit of salt and pronounced savoriness, and follows with a delicate, almost-fruity hint of sweetness that creates a layer of mouthwatering complexity.

The all-purpose condiment functions much like a standard soy sauce— able to impart flavor into nearly any and all foods—but without adding a heavy color or dominant taste that alters the character of a dish. Although there are many soy sauce substitutes on the market, we prefer Ohsawa White Nama Shoyu, as it provides a naturally soy-free alternative while still being a Japanese pantry staple worth having even if you don’t need to avoid soy.

Use as an elegant dipping sauce for dumplings and other small bites or pour into soups and cooking water for noodles and grains for a boost of flavor. It’s also a versatile solo seasoning to drizzle over anything you wish.

A close cousin of the fragrant meyer lemon, yuzu balances punchy citrus with floral freshness. While many flavored salts go too easy on the aromatics, this one makes a true statement—likely because it incorporates the peel, juice and pulp of the fruit and not just the rind like your standard citrus salt. Shaved into airy flakes that melt on the tongue like snowflakes, this elegant salt yields a lightness and delicate crunch that’s not present in denser grains. It’s laced with a pale yellow powder, a clear visual of its vibrant, mild-sour taste. The flavor is unquestionably yuzu: complex and bright, not mellowing into a vague citrusy taste like other similar products, but the even salt itself brings its own nuanced taste to the table. Mined from a 420 million year old salt dome, it offers earthy mineral and peppery notes. Infinitely sprinklable, this seasoning distills the zest and punch or fresh yuzu into a shelf-stable format. Sprinkle atop deep fried dishes like French fries or our Japanese Fried Chicken to cut the richness, or incorporate into a rub for grilled meats to balance the well-browned savoriness with citrus. Shake into soups or into side dishes like our Sichuan Dry-Fried Cauliflower. And if it’s after 5 o’clock, consider using the salt to rim our Chili-Pineapple Margarita.

This tart-sweet condiment from Spain is made using a base of cabernet sauvignon red wine vinegar that has a robust, jammy flavor. Equally rich and earthy chestnut honey balances the vinegar's acidity for a balanced, well-rounded condiment with a soft finish. Use it as a slightly sweeter, deeper and juicier alternative to red wine vinegar to make vinaigrettes, marinades or glazes—it pairs especially well with seared and grilled meat. Or drizzle it over roasted vegetables or soups as a finishing touch. Based in northern Spain, Alemany Mel y Turrón is a fifth-generation artisanal producer that sources only the best monofloral Spanish honeys to make its products.

This artisanal Spanish condiment starts with a white wine vinegar base made from sweet muscat grapes then layers flavor with lightly floral orange blossom honey for a crisp, juicy and balanced ingredient. Use it as a slightly sweeter alternative to white wine vinegar in sweet or savory recipes. We especially like it paired with mustard in vinaigrettes. Also try it instead of lemon juice for pasta primavera or as a dressing for bean salads. Or drizzle it over roasted vegetables or soups as a finishing touch. Based in northern Spain, Alemany Mel y Turrón is a fifth-generation artisanal producer that sources only the best monofloral Spanish honeys to make its products.

Organic Ginger Syrup has a flavor like high-quality candied ginger; the fresher, sharper notes have been cooked off, but the syrup is still punchy. We love how balanced it is between the vibrant ginger spice and the sweetness of the syrup. It's delicious simply mixed with seltzer water or added to tea. You can also use it for making desserts or, on the savory side, try it as part of a meat glaze with soy sauce and rice vinegar. This small-batch, shelf-stable syrup is prepared in an organic kitchen in Greenfield, Massachusetts with ginger fresh from the producer's organic farm in Amherst, Massachusetts.

Cozy, complex and ideal for the holidays, this Persian-style jam boasts bursts of rich red fruit flavor brightened by juicy whole sour cherries. Notes of decadent cocoa play up the pomegranate’s slight bitterness, while delicate orange blossom mingles harmoniously with the succulent cherries—which are dried and then rehydrated, packing a more concentrated flavor. We also love the use of mahlab—an aromatic spice made from the seed kernels of cherries—in this conserve, yielding a nutty, pleasantly bitter taste reminiscent of marzipan. Compared to your standard sour cherry jam, this spread offers many more layers of fruit flavor and nuance, with an extra-tangy kick brought by the pomegranate. We won’t judge if you just savor a spoonful straight from the jar, but this conserve has limitless potential to elevate all manner of dishes.

Available in both crunchy and smooth varieties, this beloved Haitian condiment won’t appear in your average grocery store. The spread packs a deep natural sweetness underneath its prominent savory peanut flavor, with a moderate amount of heat that hits the palate later on from the earthy, aromatic chilies—noticeable, but never overwhelming, as it’s rounded out by the richness of the peanuts. Even considering its thick and delightfully-oozy texture, this product has a less sticky mouthfeel and more robust flavor than your typical natural peanut butter. It's thick, but not stiff and has a slight granularity that melts away when it hits the tongue into a smooth, creamy blend–with generous chunks of peanut studding the spread if you opt for the chunky version.