Everyone loves a good condiment.

Whether it is something a little creamy and light to offset a spicier dish (like raita and aioli) or something with an interesting texture or flavor (natto, chili crisp), condiments help take your dishes from basic to EXTRA with little extra work on your end.

Here are some condiments that are excellent but that you may have never heard of or tried…..but should!

Chili Crisp

For a spicy crispy bite on top of any dish for a little kick.

Tahini/Maple dipping sauce

Creamy, unctuous, sweet and goes great with raw veggies.

Pesto/tahini

This combo is especially satisfying and unique. I use it as a pasta sauce or a spread on bread.

Spicy honey mustard dip

The best dip for raw veggies or as a titillating little extra kick on a sandwich.

Creamy cashew dipping sauce

This condiment is a winner.  It can be used as a #vegan replacement for Queso (add nutritional yeast) on top of pastas, or as an aioli for fries, or to dip your quesadilla in.

Tomato Chutney

Great as a umami jam on toast, in stews and soups for a varying texture component.

Banana sauce

A popular Filipino condiment that is used in place of ketchup!

Apple Butter

Make this in a slow cooker and store for months in the fridge. Use on oatmeal, in chia pudding, over toast or on top of ice cream or yogurt.

Tapenade

This briny condiment is usually made with olives, artichokes and other ingredients of the antipasto variety.  I love it on bread, as an added salty bite for bruschetta or to add to my hummus for an instant olive hummus.

Balsamic glaze

This is a more caramelized, thicker version of balsamic vinegar.  Because water content is reduced, the result is sweeter and has more depth of flavor.  It goes great drizzled over burrata or caprese salad or any other type of salad.

Bonus!

Caramelized Scallion Sauce

This was a great discovery that now sits on my refrigerator door next to the ketchup. It’s so versatile and can add a depth of flavor to so many dishes. I’ve used it in omelets, with pizza, pasta, vegetables, soups and stews. It keeps in the fridge for about a month, and I replace it as soon as it runs low because it’s now a staple in my home.

What would you add or take out?  Which of these have you tried or used on a regular basis?  I'd love to know!

Condiments is just one of many culinary and home cooking topics we cover in The Meal Planning Club. Check it out and watch your free preview session here.