https://www.amazon.com/gp/product/B00LC6MMWU/ref=ox_sc_saved_title_7?smid=A2AOV7LIT4C30I&psc=1

Lots of good ideas, any specific brand items you love?

I have a lot of different brands on the shelf. Some more domestic, some more imported. But some...

I like "O" brand for champagne vinegar, Rancho Gordo for pineapple vinegar- my basalmics are in varying brands (I use white and red basalmics).

I use a company called "The Olive Cart" out of Michigan for some of my basalmics, and a bunch of flavored olive oils. Butter, Savory Bacon, and Limehouse Lime are faves, but they have a LOT of flavors to choose from- and they have a nice line of other oils too, like nut and seed oils.

A mix of store brands and import with kanji writing for Asian stuff. In soy sauce, I keep a bottle of regular American (from the local Chinese restaurant) and a bottle of mushroom soy (in kanji) on the shelf. Kewpie mayo gets imported from Japan, miso is off the shelf at Meijer. I don't tend to use Kikkoman much.

Hot sauces are from all over. I use a company called "Amigo Foods" for a lot of my import Latino/Hispanic/Spanish stuff. Inca Foods makes great aji, garlic, and mint pastes/sauces.

A goodly handful or few of the stuff I have is random. I check the food shelves at TjMaxx to see if there's anything interesting looking, and there's a little off-outlet place next town over that sometimes gets some surprising and interesting stuff. A little grocer a couple towns over has a surprisingly well stocked tiny section of European foods- I like Knorr from Germany salad dressing seasoning packets. And a tineda that's fairly local to hit up for some Hispanic/Latino stuff- and a plate or two of tamales to take home when I go :)

Sweets are often condiments too- I use some regular white and brown sugars... but I like to use molasses, sugar beet syrup, local honey, and local made maple sugar. Sweets that have more flavor profiles to them than just sweetness.

S&P- I use black, white, and green pepper. I have a small collection of different salts for different uses/dishes.

I am especially fond of Perel’s Spicy Pecan Vinegar. I have no idea why “spicy” is in the name because it isn’t. I mostly use it for salad dressings. It gives a wonderful nutty flavor.

https://cuisineperel.com/product/spicy-pecan-vinegar/

Thank you Bee and bb! That pecan vinegar looks interesting as do the flavored olive oils.

I do have many vinegars, oils and sweeteners but am specifically looking for something special and new that are tt.

Well, maybe we try backwards a bit- what all kinds of condiments to you already have/use? If you tell us what you use, we might be able to suggest stuff to fill the gaps or explore with.

What is tt?

If you want to branch into oil and haven't tried truffle oil, I say go for it. I bought this one:

Truffle Oil

When I can't muster the energy to cook a "real" meal, I will cook some pasta and drizzle a bit of this on it with butter or olive oil. I love it!

My recent discovery is Mike's hot honey. It pairs well with cheese of all things. Just honey, chilis and vinegar.

I make my own condiments and spice blends but do have some good pantry staples that might fit the bill. My vinegars and oils I've way pared down to basics. Every day cooking and higher end for dressings...nothing steeped or flavored.

I had a shelf stable pantry drought early summer 2020 and ordered from SuperMarketItaly. Link, HERE

I needed olives, capers, caper berries, Saba, etc. Excellent salami and prosciutto. Great gluten-free pastas, -corn, rice and quinoa, -had that last night. Anchovies, and the tube paste.

Not just Italian. They stock global products. Important to note that over 50$ is free shipping...such an annoyance to shop and get sticker-shock shipping charges at check-out. (I think I spent about a hundred, but once a year to stuff the jar pantry.)..not bad.

-cannot recall if they were the 'packing peanut people'. Not had that annoyance in years. Ugh, dislike packing peanuts.

A fun shopping cruise anywho.

Trying to post a pic....

Saba is heavenly. On fruit salads, leaf salads if I don't have a dressing made. With a good vinegar for roasted meats. Glazing.

Top of my list I cannot live without...white miso. Glazes, soups, on meatballs, chicken, pork, roasted veg...last 20 minutes, or while roasting. In dressings at the table, with fresh ginger/turmeric/garlic, And the lovely soup broth.

I stock the varieties of miso, darks, etc, pre-covid, but the white mild is available to me 2020-2021.

Might be a good condiment to experiment with.

These are very interesting particularly the pomegranate molasses which I have been meaning to try.

I am also looking for premade sauces i.e a kefir lime, mango, coconut dipping or glazing sauce. There are so many of these TYPES of sauces, not necessarily those flavors, but I would like the most spectacular ones.

I have an onion chutney I adore by English Provender Co. and it really is worth it.

I don't do hot although a little kick is fine. I also don't want to make complicated sauces and buy a bunch of stuff that will go bad. I recently threw out expired fish sauce, hoisen, sesame oil, mustards and flavored rice vinegar.

Is that a brand of miso you particularly like sleevendog? I might try it out on a good recommendation.

And Bumblebeez... you just tossed a bunch of Asian stuff. Do you not make Asian stuff much? Or perhaps a big bottle of stuff is too big for the amount of stuff you make, and it went bad before it could be used up? If you do like Asian stuff, what do you like?

A fun site to try stuff out- it can be pricey if you go nuts and do a lot of samples, but a site to order single serve/sample sized stuff if you just want to try out a wee bit. https://www.minimus.biz/condiments.aspx

I think I am the queen of bottled condiments. I have easily 6 kinds of mustard at most times, many many different hot-ish sauces....wing sauce, Japanese BBQ sauce, Soy-vey sauces and assortments of flavored salts, including smoked and siracha salt. a couple of different bottles of "everything" sprinkle....but my current obcession is a penzey's blend called 'Pico fruita", on avocado with a bit of lime.
Oh and The olive tap's tangerine balsmic....not crazy about the strawberry vinegar.

The miso I have stocked for the past 20 years is misoMaster...

They come in 1/2 pints as well. I've had all of them. Whole Foods and I think TJ's may have it as well. Found in the refrigerated section usually near the butter. The one pictured above is what my covid grocery delivery service stocks. It is excellent.

Bee, I don't make Asian stuff enough these days to buy all the stuff.

I stopped making Asian for myself as I changed my diet and for awhile, eliminated all excess calories which included most sauces, all pasta, etc. No more Pad Thai in the abundance I was eating it!

And I'm not entertaining so not a priority.

I'm intrigued by the miso but not sure what I would do with it.

A typical almost every day meal is Swiss chard sauteed with walnuts, garlic, dried cranberries and topped with Parmesan and a drizzle of cherry balsamic. Meat or fish on the side and maybe quinoa or brown rice. Very simple meals but well seasoned.