Mustard is made from the seeds of various varieties of mustard plant which are black, brown or white. Mustard plants can be grown all year round, except in areas of extreme cold winters. The plants are fast growing, reaching up to three meters, with bright yellow flowers in the shape of a cross. Mustard seeds are used in cooking and preparing the popular condiment. Mustard seeds have a range of flavours from sweet to hot and pungent.
The original Tabasco sauce is a hot spicy condiment made only from Tabasco peppers, salt and vinegar. Originally both the peppers and salt came from Avery Island, Louisiana home of the manufacturer, the McIlhenny Company.
Harissa is a popular North African hot chilli paste generally made from a mix of smoky, roasted red peppers, hot chilli peppers, garlic, spices such as coriander and caraway seeds and olive oil.
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.
Nam prik pao or Thai Chilli paste is made from roasted garlic, chillies, shallots and as with many Thai base recipes dried shrimp.
Hoisin sauce is a dark, thick, sweet Chinese condiment used in recipes such as stir-fries, brushed on to meats before roasting, or as a dip
Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.