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Tastemakers: Fast and Delicious Ways to Add Big Flavor to Food

Flavorful sugars, infusions, syrups and jarred condiments.

Spiked Sugars

Allstar Organics Spiked Sugars

© Wendell T. Webber

Allstar Organics’ elegant sugars, spiked with California-grown spearmint, lavender or rose petals, are amazing in baked goods—or just a cup of tea. $36 for three 6.5 oz jars;

Stunning Syrups

June Taylor syrups

© Wendell T. Webber

Berkeley-based June Taylor has garnered a following for her eponymous line of jams. Now foodies covet her organic syrups, too. Flavors like lemon verbena and rose geranium are great stirred into sparkling wine or water. $19 for 250 ml;

Cocktail Infusions

Tea Forté

© Wendell T. Webber

Tea Forté’s bags of teas and spices for cocktails are instant flavor infusers; simply dunk one into the glass. The chai blend is great in whiskey drinks. $12 for eight;

Bluegrass Soy Sauce

Bourbon Barrel Foods in Kentucky uses local soybeans and old bourbon barrels to make incredible aged soy sauce. $5 for 5 oz;

Pickle Power

Boat Street’s sweet-tart pickled raisins add a kick to grilled chicken or roasted pork. $8 for 9 oz; 206-588-1208.

Decadent Breakfast

Crumbles of Cypress Grove Truffle Tremor goat cheese make for indulgent scrambled eggs. $17 for 12 oz;

Global Warming

Fiery new jarred condiments can spice up everything from chicken to pork.


Sur Cuisine makes a fruity, yellow Peruvian ají chile puree (photo above). $4.50 for 8 oz;


A farmer in the Pacific Northwest grows citrusy, potent wasabi root. $110 for 9 oz;


Mustapha’s produces a hot and salty harissa made from red chiles. $8 for 10 oz;

Published March 2009
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