You can substitute dry mustard powder Reduced-rate morning specials Travel sample sets stronger Afcordable. For Reduced-rate morning specials, a cheese fondiment can be elevated to a new level when you spread basil-flavored mayonnaise on the bread and add a slice of tomato on top of the cheese before you grill it. Tribeca Distribution LLC. Patel Sauce Tikka Masala With Roasted Spicy, 3. Antica Acetaia Dei Carandini 1. Vegan

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3 Simple Homemade Condiments - Special Diet Recipes - Whole Foods Market

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Apicoltura Casentinese 3. Arizona Gunslinger 1. Arriba Artisana Asian Fusion 7. Asian Gourmet 5. Asorbas 4. Atomic 1. Tamarind is a fruit that grows all over South and Southeast Asia, and is a popular ingredient in India, Thai, and Vietnamese cuisines.

You can find tamarind sauce in most East or South Asian grocery stores. It looks a bit like A1 sauce, but is more tangy and less savory. Chinese and Vietnamese grocery stores are often a good place to buy cheap, fresh fruits, and vegetables.

My favorite chain in Washington, Ranch99, offers giant bundles of greens for less than two dollars. Of course, the sauce aisles offer amazing selection, as well. Photo by cookbookman By now, you've probably familiarized yourself with Sriracha sauce , the red chili sauce with the rooster on the bottle.

It's a popular staple on many an Asian restaurant's condiments counter. Sriracha is spicy pepper sauce that was made popular by pho restaurants you can read about the confusing history of Sriracha here.

It's also a brilliant addition to spaghetti sauce, stews, homemade chicken pot pie, and cold noodle salads. Whether cooked in or squirted on top, Sriracha will add a kick to any dish that needs spice. Photo by Andrea Nguyen MSG and mushroom salt. I love MSG, and I don't care who knows it.

Sure, lots of people have reactions to MSG , but I don't, and so I'm going to eat it until it gives me cancer. This much maligned and misunderstood chemical compound can be purchased in small packets of crystals.

Just add a small sprinkle to bland dishes, and MSG magically enhances the flavor of all ingredients, from meat to garlic to salt. Photo by joyosity.

Vinegar is just all-around awesome , but many people have never tried Chinese black rice vinegar , which is dark, tart, and smoky sometimes made from black rice, but often from millet or other grains. If you have ever had traditional Chinese dumplings in an authentic restaurant, you were probably served a small dish full of black vinegar and shreds of fresh ginger alonside.

This is Chinkiang vinegar — it looks like balsamic, but lacks the sweetness, and has greater depth and a higher salt concentration. I've never found Chinese vinegar outside of Asian stores, and even inside Asian stores, I often have to hunt for it. Chinese vinegar has a deep flavor that can be used to add tartness to dishes that are too sweet.

It's great for making hot and sour soup or any East Asian-themed stew. Photo by Annie Mole. You've probably seen Fish Sauce in fine pho establishments. It packs a salty, fishy wallop with a healthy dose of umami , and can add flavor to soups, casseroles, pasta sauces, meat loaf, and chicken dishes.

Like most condiments mentioned here, you don't need much fish sauce to get excellent flavor, so don't go overboard with it. Photo by palindrome People tend to reserve soy sauce for stir-fry, but it's a great way to add a pop of savory richness to nearly any dish.

I use it extensively in soups and marinades for steak and fish, as well as in sauces and reductions. The following items can be found at pretty much any grocery store, anywhere, and can save you from another meal of boiled potatoes and chicken.

Photo by Heather Johnson. Those of you who have yet to try kosher salt need to get on the bandwagon. It brings out the flavor in food in a much different way than regular table salt.

Sure, you'll pay a bit more, but you get more zing for each penny. Photo by Dave's Gourmet. I have found that marinara possesses some rather unique meat-tenderizing qualities. I will often marinate a tough cut of beef in marinara or fresh salsa for a day or so before throwing it in the slow-cooker.

The results have always been spectacular. When cooked, tomatoes have an umami quality that is very satisfying, and you don't have to splurge on pricey organic tomato sauce if you're just going to throw it on top of fish and bake it.

In a pinch, a can of Spicy V-8 can be substituted. Photo by Steven Depolo. Growing up, I hated ketchup, but I've come to appreciate the fact that it manages to incorporate all of the tastes that the human tongue can detect — sweet, sour, bitter, salty, spicy, and umami. I've also found that ketchup does an amazing job of adding a hint of savory tomato taste to boring soups, wan tomato sauces, and pretty much any meal containing ground beef.

Photo by Nick Azwaa Azmi. Mustard , be it basic French's yellow mustard or a fancy ground dijon, provides a fantastic pop of flavor to dull-tasting marinades, soups, and stews.

You can substitute dry mustard powder for a stronger flavor. I like to add mustard to beef stew — it changes the flavor profile without diluting the meaty goodness. Mustard is also a great way to add dimension to stir-fried veggies and curries.

Photo by Jessica Spengler. Worcestershire sauce is my go-to for marination — no matter what I'm throwing on the grill. In my family, we tend to marinate steaks for a long time before grilling up to five hours , but Worcestershire sauce is also delicious over tofu or seitan and added to salad dressings.

Photo by Michał Bażak. OK, pesto isn't technically "low-calorie", but it's a life saver when staring down a dish of lasagna that didn't come out quite right.

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