Condiments

Most Recent

With the release of his debut album Apolonio and the launch of his Disha Hot sauce, the singer is serving bold love anthems and condiments alike.

6 Spicy Condiments You Should Be Using All Summer

Spicy, smoky, and surprising spreads and dips to try now.

It's Time to Get Into Worm Salt

Commonly served alongside mezcal in Mexico, sal de gusano is making its way into more American bars and restaurants.

Hot Sauce Marketing Is So Aggro, But the Community Behind It Is Surprisingly Sweet

Devils, bombs, and warnings of butt pain are all over the labels, but the people who love the hottest condiments just want to take care of the makers and farmers behind them.

Meyer Lemon Curd

This simple, classic, easy-to-whip-up lemon curd is a bright foil for rich buttercream in Sasha Piligian's Lemon Chiffon Cake with Blueberry-Coriander Buttercream. Regular lemons can be used in place of Meyer lemons.

Blueberry-Coriander Jam

Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to this homemade berry jam. Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting for a stunning Lemon Chiffon Cake with Blueberry-Coriander Buttercream.

More Condiments

Tahina

This toasty, rich sauce from Maydān restaurant comes together quickly in a blender. Use it on salads, vegetables, and chicken, or to top Slow-Grilled Cauliflower with Tahina and Zhough.

Zhough Sauce

Fresh parsley and cilantro combine with mildly spicy serrano chiles and garlic to make this speedy, flavor-packed sauce from Maydān restaurant. Use this versatile, herb-packed condiment to top Slow-Grilled Cauliflower with Tahina and Zhough.

Jeow Som Dipping Sauce

AubSauce Is the Condiment I'm Pouring On Everything This Summer

Green Seasoning

Javanese Sambal Bajak

Mezcal Vanilla Extract

When most home cooks get the notion to make their own vanilla extract, they typically use vodka because of its neutral flavor. But extract can be made by infusing vanilla pods in many spirits. Here, Jamila Robinson takes mezcal, which pairs beautifully with sweets like chocolate tamales or chewy caramels, and which is a favorite component of cocktails made with vanilla and honey, to make a smoky vanilla extract. Mezcal is an especially good match for vanilla beans from Mexico and Madagascar, which also have a smoky flavor profile.