Hot Pot Queen’s Wild Mushroom Chili Sauce is a málà powerhouse hailing from the Chinese mountains of Yunnan. Unlike your run-of-the-mill chili oil or crisp, this spicy, robust topping of thick, chewy mushroom swimming in flavorful oil stands out with its hearty texture. Crafted from a blend of shiitake and wild Boletus mushrooms, sourced from prime foraging spots in Yunnan, this sauce offers a slightly sweet undertone from fermented soybeans, earthy notes from multiple mushroom varieties and toasty hints of sesame. It's the quintessential málà “hot pot” experience without overwhelming heat, adding depth to noodles, rice, fish, roasted vegetables, dumplings and fried eggs with its umami burst. Or try it to enrich soups, stews and stir-fries. It even works mixed into a bowl of hot water to create a sensational soup base.

The petite pearls resemble caviar, but they offer the rich earthiness of black truffle. They’re made from the famous rare black winter truffles of Alba, Italy. The juice is gently extracted from the fresh truffle during a cooking process and then fashioned into little spheres using a molecular gastronomy technique. They’re elegant and surprising in both appearance and taste. Once they burst open on your tongue, you’ll get that immediate flavor of mushroomy, musty, oaky truffle in a silky little package.

This infused balsamic vinegar gets its earthy flavor and aroma from real Périgord black truffles, not artificial flavoring, for nuanced truffle notes that don’t overpower. Like all good balsamics from Modena, the balsamic capital of the world, the vinegar has a pleasant acidity and beautiful raisiny aroma—but 18 years of barrel aging gives it a rounded complexity and luxurious viscosity, achieved without any thickeners or preservatives. Save this extra-special vinegar as a finishing touch: It’s delightful for dipping or drizzling over bread, burrata, roasted vegetables or fruit, steak or caprese salad. (It makes a fabulous gift, too.)

We’re sick of seeing truffle products plagued with bad-quality truffle flavoring—not using the real deal. This salt, however, only uses two ingredients: French Guérande salt and Italian white winter truffle. The result is an aromatic seasoning ideal for finishing all manner of savory dishes. The high quality of both ingredients truly comes through: the earthy, savory, delightfully musty taste of truffles and the delicate brine and minerality of the salt. And it’s incredibly aromatic to boot.