First, a reminder: the best condiments to have on hand are the ones you regularly use. There's no point adding to the graveyard at the back of the fridge (we're looking at you, expensive gourmet barbecue sauce that no one likes but we can't bring ourselves to throw out due to the aforementioned expense).
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Japanese condiments with confidence
But then, there's something so alluring about trying all the condiments, don't you think? One can simply never have enough things to dip, spread, slather or drizzle. Condiments may be the sidekick to the star's main recipe, but we all know how regularly the sidekick steals the show.
So, make your favourites from this list and try out a few new treats. Just remember to store them front and centre in the fridge or pantry. Things have a way of getting lost when they're stored at the back...
The great thing about making your own kimchi is that you can adjust the spicy, sour, salty and pungent to suit. Source: Poh & Co. 2
This versatile chilli sauce will keep in the fridge for months, ready to set fire to whatever you please. Source: Adam Liaw
XO sauce is a collection of the most prized ingredients from around China, and it was named after XO cognac – the height of sophistication in Hong Kong in the '80s. Source: Destination Flavour China
A breakfast smelling of roses is a glorious way to start the day. Source: Hardie Grant Books / Emiko Davies
A savoury jam is so good on a cold meat board or slathered on a fresh piece of sourdough. Source: Feast magazine
You won't find fresh tomatoes, apples and onions in that blood-red store-bought sauce. Source: Alan Benson
Don't stop at basil, use all the odds and sods in your stores to make goodies like this kale stem pesto. Source: Will Taylor / Harvard Common Press
The beauty of homemade mustard is experimenting with different flavours, so make smaller batches of lots! Source: Alan Benson
Make a plain mayonnaise in moments, then add a spin with siracha, pepperberries, brown butter or garlic. Source: Getty Images / Manuela Bonci / EyeEm
Lemon myrtle adds a punchy, citrusy hit to an Egyptian classic. Source: Farah Celjo
Pile some freshness into your dishes. Source: Pati's Mexican Table
Don't discard those carrot tops, there's a chimichurri calling. Source: Farah Celjo
Gochujang is a fermented mix of chilli, glutinous rice flour, soy bean flour, malt flour and seasoning that adds a pungent and savoury flavour. Source: Brett Stevens
Tahini sauce is called tarator in Arabic and it's made with just tahini (toasted ground hulled sesame seeds), lemon and water. Source: Camellia Aebischer
For all those times you don't have pasta sauce and want to swirl something through, ajvar is the answer. Source: Tammi Kwok
Chutney is one of those ingredients that just makes everything taste better. Source: Stockfood
It's a classic for a reason and we're bottling up this breezy beauty for all to devour.
Fresh and vibrant Source: Rhys McGowan
