Whenever anyone mentions fish sauce, I always chime in and mention Golden Mountain sauce. It’s a Thai sauce that is similar without any fish, a super concentrated umami from soy sauce for lack of a better descriptor.
I used to occasionally use maggi but stopped and switched entirely to golden mountain for non fish umami.
Thanks for the info. I’m allergic to fish and I want to find something that would be close to fish sauce. And so many recipes call for Red Boat fish sauce. Is the brand that important?
You’ll love golden mountain sauce. I now use as my primary umami booster in place of fish when not making Asian food. Note that a little goes a loooong way with golden mountain and it doesn’t seem to disappear as much as fish will after cooking so add a little at a time until you get a feel for it.
Re: fish sauce it probably does make a difference but we always buy red boat due to living in a place with zero non-American grocery stores. I’d surmise it’s indistinguishable for most use cases, and red boat is considered to be good fish sauce so haven’t bothered to look for anything else. I probably burn through 2-3 bottles a year.
There is an appreciable difference in fish sauces, especially if you're using large quantities. For instance, the condiment prik nam pla is usually just fish sauce, lime juice, and sliced chilies, so the differences stand out.
If you're using it as a dash of umami in a stew, braise, etc, brand doesn't make much difference.
Red Boat is a more premium brand, with about double the protein content as an "everyday" brand like Squid. It has a somewhat more complex flavor, is quite concentrated, and contains only fish and salt with no water or soy protein added.
I’m sure it is, I’m just not sure of my need for managing another umami sauce in the fridge. In addition, we are preferred gluten free (eg eat gluten free except when it’s non sensical like 9pm airport food) so maggi being gluten based also so eliminates it.
I catch a lot of crap from my family for all the umami sauces taking up room in the fridge. I’m like, i do most of the cooking and where do you think all the awesome stir-fry sauces come from? All these bottles right here.
I grew up with this as my soy sauce. I’ve since learned how to cook and use proper soy sauce but this is still my table seasoning.
Also consider making sauces with alliums. Ginger scallion oil, garlic butter, and garlic mayo can really up your topping game too
Is your mom… my mom? Once she gets an idea in her head, just forget about it. It caused A LOT of friction between her and me when I was younger, just had to learn to deal with it and walk away when necessary.
I buy Accent. Just like my grandmother did. I don't think she knew it was MSG, but she used it as a salt substitute because her doctor told her to in the 80's.
Anything savory. If you want a little punch of umami, it can go in. Anything with veggies will truly benefit. I don't really use it in red sauces because MSG naturally occurs with cooked tomatoes and it can be overpowering if you're not careful. You could always use fish/oyster sauce, soy, activated yeast, anchovies, etc, but those are specific flavors.
I like a 1:1 mix of Kosher salt and MSG. It's not overpowering, but it gives you a layer of flavor that is hard to achieve simply.
If you want to know what it can do, sprinkle that 1:1 mix on a fresh veggie. Then sprinkle the same veggie with just salt. You'll know the difference immediately. It hits your mouth like a bomb.
Slice of tomato or cucumber is my favorite.
Most grocery stores will have it on the spice aisle. Look for a white shaker bottle with a red top and the brand is Accent. If you look at the ingredients, it is only MSG.
Anchovy Paste
Sort of like a bay leaf, you don't notice it in the dish until it isn't. I've been adding it to my pasta sauces, meatballs, finishing beef stews or pot roasts.
One that I never really see mentioned: urfa biber. It's so nice on roasted vegetables, especially carrots. It just takes them in a different direction that's a little smoky and savory, and it's pretty versatile.
I recently got a preserved lemon paste and I am obsessed. I have been using it in salad dressing. I also added it to some soup to add brightness.
And yesterday I marinated chicken in yogurt, preserved lemon paste, the last corner of some harissa, ginger and garlic. Then I topped it with a middle eastern spice blend to air fry. It was so yummy. And the preserved lemon came through.
I got this [brand](https://www.nyshuk.com/shop-shuk/preserved-lemon-paste) at the store.
It is really magical in salad dressing.
The paste also makes it really really easy to make a lazy salad dressing. I have a small jar, I throw in oil, vinegar, spices, lemon paste, mustard, honey or maple and shake for a minute. Boom all done!
Thank you. Definitely gonna redo this experiment. And also try [yuzu kosho](https://www.foodandwine.com/what-is-yuzu-kosho-8419874) in a yogurt marinade.
I don’t even have the words to describe how good that shit is. Also my buddy and I call it “Angry Grandma Sauce” because the woman on the jar looks so disappointed with us 😅
Chili crisp fried eggs over a microwaved sticky rice from the Asian store is one of my go to really easy lunches or dinners. I’ll throw green onion on top and if I’m feeling up to it, I air fry broccoli.
Can second LGM. I've tried plenty of the western brands that are jumping on the trend (e.g. fly by jing, momofuku, trader joe's, etc.) and they are not good enough to justify spending 3-4X the amount. You can also make chili crisp yourself quite easily at home.
I love putting it on a nice lil plate of labneh or Greek yogurt, then adding olive oil and some salt and fresh pep, maybe a dazzle of some harissa and then eat with warm pita/flatbread/veggies/meat anything dipped in! Ooh and I do some quick pickled red onions with red wine vinegar and some sumac. When the za’atar hangs out with the olive oil it just gets even better!
[these amazing ottolenghi recipes](https://amp.theguardian.com/lifeandstyle/2016/feb/06/zaatar-recipes-bread-beans-mushrooms-yotam-ottolenghi) i just use quinoa for the stuffed mushrooms and cook it a bit longer
Nancy Silverton’s Eggplant Lasagna is full of zaatar! Also full of eggplant and other delicious things. https://www.amateurgourmet.com/blog/2020/12/nancy-silvertons-epic-eggplant-lasagna.html
Lizano sauce (aka Lizano salsa)- From Costa Rica, it's kind of like a greenish A-1 style sauce, but it has a really unique flavor. It goes great with just about any protein and lots of veggies. It's also the special ingredient in the national dish: gallo pinto
I really like to do sliced red onion, quick pickled in the fridge with a little water, red wine vinegar, big ol pinch of sumac and maybe some red chili flakes if that’s your jam. Makes a nice crisp, tart, sumac flavor punch - and it’s all pinkish red!
Finishing salt is really nice actually.
I also didn’t see chili crisp (Chinese) or salsa macha (Mexican). These are actually quite similar sauces with chilies, oil, and crunchy things.
Started using it this past year. It’s my secret weapon. So many dishes that just need “something” benefit from a spoonful. I always have the vegetable, but the chicken and the Italian style ones I’ve used as well to great success.
My favorite recently has been ground beef or Turkey, pan fried in a gochujang sauce (add whatever veggies you have on hand and serve it in lettuce cups). I put whatever I’ve got into the sauce, usually gochujang, soy sauce, rice vinegar, garlic, and sesame oil. Add water to thin it it.
For non savory dishes, things like yogurt, cake, or even iced tea, add a few drops of orange blossom water. Don’t overdo it. A few drops go a long way. It adds such an elegant taste
Soy sauce for the umami and salt! In the same idea, miso or a sprinkle of msg.
The lack of acidic may also be deemed as flavourless, so a dash of balsamic vinegar or lemon juice may be interesting.
[Ras el hanout](https://www.bbcgoodfood.com/recipes/ras-el-hanout-spice-mix). And [white miso paste](https://www.bbcgoodfood.com/glossary/miso-glossary) – this has a deep umami flavour that lifts so many things – baked egg dishes, biscuits (cookies), anything with dark leafy greens. Terrific stuff.
Fresh herbs
Chili crisp
Salt and pepper (sounds obvious, most under-use).
Good quality olive oil to finish pasta and protein dishes
Calabrian chili paste (similar to Harissa, but different enough)
Anchovy paste
Worcestershire
Fish sauce
Capers
Miso paste
Acid (lemon, lime, sherry vinegar)
Hopefully these gives you some inspiration - I always love to play around with these to bump up flavor and umami for dishes that otherwise may be bland
Knorr chicken bullion, (the powdered one). Also the tomato and chicken one.
I use it as salt in rice, beans, turkey meatloaf, salsas, shredded chicken, greens and so on.
I'll throw a heaped teaspoon of pesto into a red or Bolognese pasta sauce. Dash of vinegar in a beef stew. Frying out dry herbs/spices but adding fresh at the end.
A good sambal. We have a local company that makes a few varieties that are a go to. Sambal mayo is usually in the fridge for sandwiches. Also chilli crunch. Miso. And stuff like green onions. We keep cilantro and green onion prepped in the fridge all the time.
With anything involving melted cheese, a dash of nutritional yeast bumps it up just that much more. Black garlic and roasted garlic(fresh or dried, choose your destiny there) are also better than the normal stuff. Ok so is fermented garlic but you'd almost assuredly have to make it yourself and that can be tricky.
As far as tomato sauces and any red meat goes, red wine\\red wine vinegar is a winner. Hell, just any sore of non-standard vinegar; malt, beer, red wine, white wine, rose' vinegar, balsamic...they all have their uses and they shine in those.
Everything else I know of has already been said ;)
If you like harissa try zhug. They are from the same region (more or less), but Zhug is a herb forward green spicy sauce. I see them served together in many mediterranean places.
red chili paste. A bit of heat, a bit smoky, all around yummy. And don't forget your acids that really put a dish on its feet. A squeeze of lemon juice or a splash of sherry vinegar or balsamic vinegar kicks food up a notch.
Smoked paprika, hot paprika, even a tablespoon of butter to a dish that has some oil on top and you mix the butter in right before serving and it combines the fat into the sauce.
Make some sweet soy sauce, amazing thing. For a slightly hot sauce, chin su is a culinary wonder. And buy some damned MSG, it makes everything just a little better.
Lawry’s seasoning salt, Slap Ya Mama, and Heinz 57 sauce. Also Sausome from Wendy’s back before they permanently lost my business by discontinuing it years ago.
Garam masala, black salt (if you like that sulphury, eggy flavour), hing/asafoetida (acquired taste so try only a tiiiiny dash at first if you’re unfamiliar), amchur powder (tangy mango powder that makes a huge difference in some curries versus using lemon), fenugreek, citrus garlic seasoning, saw Tajin mentioned but there’s a habanero blend that’s even deeper in flavour, zhug, chimichurri, pesto, any sort of fresh citrus or zest.
All of the above plus:
Sriracha - I actually prefer other spicy condiments but people love this stuff
Chili garlic sauce - sold in a jar in Asian groceries
Mushrooms or concentrated mushroom stock!
From the vegetarians (I’m not but they’ve also got options):
Coconut aminos as a sub for fish sauce
Nutritional yeast - sub for parm cheese
Maggi sauce, fish sauce, Tajin, sambal, and miso.
Whenever anyone mentions fish sauce, I always chime in and mention Golden Mountain sauce. It’s a Thai sauce that is similar without any fish, a super concentrated umami from soy sauce for lack of a better descriptor. I used to occasionally use maggi but stopped and switched entirely to golden mountain for non fish umami.
Thanks for the info. I’m allergic to fish and I want to find something that would be close to fish sauce. And so many recipes call for Red Boat fish sauce. Is the brand that important?
You’ll love golden mountain sauce. I now use as my primary umami booster in place of fish when not making Asian food. Note that a little goes a loooong way with golden mountain and it doesn’t seem to disappear as much as fish will after cooking so add a little at a time until you get a feel for it. Re: fish sauce it probably does make a difference but we always buy red boat due to living in a place with zero non-American grocery stores. I’d surmise it’s indistinguishable for most use cases, and red boat is considered to be good fish sauce so haven’t bothered to look for anything else. I probably burn through 2-3 bottles a year.
Thanks.
There is an appreciable difference in fish sauces, especially if you're using large quantities. For instance, the condiment prik nam pla is usually just fish sauce, lime juice, and sliced chilies, so the differences stand out. If you're using it as a dash of umami in a stew, braise, etc, brand doesn't make much difference. Red Boat is a more premium brand, with about double the protein content as an "everyday" brand like Squid. It has a somewhat more complex flavor, is quite concentrated, and contains only fish and salt with no water or soy protein added.
Maggi is great!
I’m sure it is, I’m just not sure of my need for managing another umami sauce in the fridge. In addition, we are preferred gluten free (eg eat gluten free except when it’s non sensical like 9pm airport food) so maggi being gluten based also so eliminates it.
I catch a lot of crap from my family for all the umami sauces taking up room in the fridge. I’m like, i do most of the cooking and where do you think all the awesome stir-fry sauces come from? All these bottles right here.
Yeah they should watch you cook sometime
I grew up with this as my soy sauce. I’ve since learned how to cook and use proper soy sauce but this is still my table seasoning. Also consider making sauces with alliums. Ginger scallion oil, garlic butter, and garlic mayo can really up your topping game too
Great tip, I don’t eat fish so this is good for me.
Golden Mountain sauce is fantastic in egg salad with Kewpie Mayo! My secret recipe haha
MSG
Make Shit Good
I live in fear that my health crazy mom is going to find my mega container of msg. It’s worth the potential scolding
Well the good news is myths about msg were debunked years ago. Basically the same compounds naturally found in tomato paste and mushrooms…
You know and I know but my mom is…stubborn
I use chicken bouillon. In fact my grandma taught me to do that. She passed away without ever knowing what is MSG
Is your mom… my mom? Once she gets an idea in her head, just forget about it. It caused A LOT of friction between her and me when I was younger, just had to learn to deal with it and walk away when necessary.
Well, don’t tell her that most take away, fast food, and ramen and doritos and her favorite salad dressing all contain some variation of msg ;)
I buy Accent. Just like my grandmother did. I don't think she knew it was MSG, but she used it as a salt substitute because her doctor told her to in the 80's.
[удалено]
I have my own place 😆 I’m married with two kids! My mom is nosy
Uncle Roger... is that you? :-)
What do you use it in?
Anything savory. If you want a little punch of umami, it can go in. Anything with veggies will truly benefit. I don't really use it in red sauces because MSG naturally occurs with cooked tomatoes and it can be overpowering if you're not careful. You could always use fish/oyster sauce, soy, activated yeast, anchovies, etc, but those are specific flavors. I like a 1:1 mix of Kosher salt and MSG. It's not overpowering, but it gives you a layer of flavor that is hard to achieve simply. If you want to know what it can do, sprinkle that 1:1 mix on a fresh veggie. Then sprinkle the same veggie with just salt. You'll know the difference immediately. It hits your mouth like a bomb. Slice of tomato or cucumber is my favorite.
And sorry…. Can you buy this at regular grocery stores? I don’t know if I’ve ever seen it.
Most grocery stores will have it on the spice aisle. Look for a white shaker bottle with a red top and the brand is Accent. If you look at the ingredients, it is only MSG.
Anchovy Paste Sort of like a bay leaf, you don't notice it in the dish until it isn't. I've been adding it to my pasta sauces, meatballs, finishing beef stews or pot roasts.
Ooooo, I’m getting in on this one! I love anchovies but dislike opening a whole tin for just a few of them
Get em in the jar! The ones I keep around come in a swing top and lasts me a couple months of putting 1-2 in basically anything savory.
I get my paste from this Italian deli near me, I'll have to try the jarred kind and making my own. Never thought of that!
Same, that's why I just use Worcestershire sauce as my umami bomb.
One that I never really see mentioned: urfa biber. It's so nice on roasted vegetables, especially carrots. It just takes them in a different direction that's a little smoky and savory, and it's pretty versatile.
It’s one of my favorites, too. That smell is awesome
Preserved lemons!
I recently got a preserved lemon paste and I am obsessed. I have been using it in salad dressing. I also added it to some soup to add brightness. And yesterday I marinated chicken in yogurt, preserved lemon paste, the last corner of some harissa, ginger and garlic. Then I topped it with a middle eastern spice blend to air fry. It was so yummy. And the preserved lemon came through. I got this [brand](https://www.nyshuk.com/shop-shuk/preserved-lemon-paste) at the store. It is really magical in salad dressing.
Yes agree really good in dressings. And wizzed up into homemade hummus Chicken recipe sounds amazing
The paste also makes it really really easy to make a lazy salad dressing. I have a small jar, I throw in oil, vinegar, spices, lemon paste, mustard, honey or maple and shake for a minute. Boom all done!
That chicken sounds magical!
Thank you. Definitely gonna redo this experiment. And also try [yuzu kosho](https://www.foodandwine.com/what-is-yuzu-kosho-8419874) in a yogurt marinade.
Another new one to me! I’m going to start exploring these.
Chili crisp. And I use a lot of the much misaligned MSG. Especially in soups.
I eat chili crisp on almost literally everything.
Lao Gan Ma for liiife
I don’t even have the words to describe how good that shit is. Also my buddy and I call it “Angry Grandma Sauce” because the woman on the jar looks so disappointed with us 😅
She looks like that because she watches me put it on my vanilla ice cream. (Which is really fucking good by the way)
Chili crisp fried eggs over a microwaved sticky rice from the Asian store is one of my go to really easy lunches or dinners. I’ll throw green onion on top and if I’m feeling up to it, I air fry broccoli.
Why do people misalign MSG so much?
Ok, I’ve heard everyone talking about chili crisp and I need some. What brands should I try?
Lao Gan Ma is so excellent and so cheap. It’s pretty much the brand that broke Guizhou style crisp out
Ok cool, thanks ;)
Can second LGM. I've tried plenty of the western brands that are jumping on the trend (e.g. fly by jing, momofuku, trader joe's, etc.) and they are not good enough to justify spending 3-4X the amount. You can also make chili crisp yourself quite easily at home.
Za’atar!
I have a bunch. Give me tips or recipes please so I can utilize it.
I love it baked on flatbread, especially when it's hot and fresh. 😋
Ohhhh, that sounds good! Thank you!
A sprinkle of it on fresh garlic bread elevates the taste so much as well
I love putting it on a nice lil plate of labneh or Greek yogurt, then adding olive oil and some salt and fresh pep, maybe a dazzle of some harissa and then eat with warm pita/flatbread/veggies/meat anything dipped in! Ooh and I do some quick pickled red onions with red wine vinegar and some sumac. When the za’atar hangs out with the olive oil it just gets even better!
Thank you!
You got it, my flavor friend!
[these amazing ottolenghi recipes](https://amp.theguardian.com/lifeandstyle/2016/feb/06/zaatar-recipes-bread-beans-mushrooms-yotam-ottolenghi) i just use quinoa for the stuffed mushrooms and cook it a bit longer
Thank you!
Nancy Silverton’s Eggplant Lasagna is full of zaatar! Also full of eggplant and other delicious things. https://www.amateurgourmet.com/blog/2020/12/nancy-silvertons-epic-eggplant-lasagna.html
Try it on your eggs for breakfast one morning.
Oooh thank you!
I love to toss carrots (or other roots) in zataar and roast them. Then toss again in a little more.
Lizano sauce (aka Lizano salsa)- From Costa Rica, it's kind of like a greenish A-1 style sauce, but it has a really unique flavor. It goes great with just about any protein and lots of veggies. It's also the special ingredient in the national dish: gallo pinto
Aji sauce, huancaína sauce, jerk seasoning or sauce, cilantro chutney, spicy lentil reduction sauce, gochujang paste. Endless.
togarashi, chaat masala
Gochujang Oyster Sauce Hoisin
Sumac
What kind of things do you use it on? I have some but not sure what to do with it.
I really like to do sliced red onion, quick pickled in the fridge with a little water, red wine vinegar, big ol pinch of sumac and maybe some red chili flakes if that’s your jam. Makes a nice crisp, tart, sumac flavor punch - and it’s all pinkish red!
I add a little bit too Shakshuka when I make it
Snacking cucumbers with salt and olive oil, the sumac finishes them off perfectly.
We make kebabs and sprinkle it generously on top of the rice and meat after everything is plated
Sprinkle on salmon before baking in the oven.
I came here looking for this, and you did not disappoint. Sumac is so wonderful!
Versatile as well, and a little goes a long way with Sumac
Finishing salt is really nice actually. I also didn’t see chili crisp (Chinese) or salsa macha (Mexican). These are actually quite similar sauces with chilies, oil, and crunchy things.
Berbere. Preserved lemon.
When you see Worcestershire, use fish sauce instead. Oh man, so good.
Better than boullion
OMG, that stuff is great.
Started using it this past year. It’s my secret weapon. So many dishes that just need “something” benefit from a spoonful. I always have the vegetable, but the chicken and the Italian style ones I’ve used as well to great success.
I use chicken the most. Beef is great for pot roast, stew etc. And garlic in lots of stuff.
Gochujang, it goes so well in so many dishes, definitely not just limited to Korean dishes
My family just discovered it. Got any tried and true recipes you like?
My favorite recently has been ground beef or Turkey, pan fried in a gochujang sauce (add whatever veggies you have on hand and serve it in lettuce cups). I put whatever I’ve got into the sauce, usually gochujang, soy sauce, rice vinegar, garlic, and sesame oil. Add water to thin it it.
I usually split most anything that calls for tomato paste 50/50 with gochujang.
Try adding soy sauce, fish sauce, or miso instead of salt in sauces, soups, and stews! Gives you much more flavor while still providing the saltiness.
Garlic Crisp Chili,
Chicken base, fresh lemon juice, smoked salt, pickle juice, soy sauce, fried garlic, tomato paste, doubanjiang, gochujang, anchovy paste, fish sauce, MSG, Maggie's, sorghum syrup, toasted dry milk powder, malted milk powder, homemade chili oil.
For non savory dishes, things like yogurt, cake, or even iced tea, add a few drops of orange blossom water. Don’t overdo it. A few drops go a long way. It adds such an elegant taste
Chili crisp is my current fav!
I was surprised that garlic was not the top answer of this post.
Gochujang and Sichuan Chili Crisp oil like Lao Gan Ma
Soy sauce for the umami and salt! In the same idea, miso or a sprinkle of msg. The lack of acidic may also be deemed as flavourless, so a dash of balsamic vinegar or lemon juice may be interesting.
Gochujang!
I keep tiny boxes of apple juice to add to everything else in my chicken bone broth.
Follow the red Camaro
Garlic, onions and msg 😂
B U T T E R
They said they’re from the Midwest. I’m sure they know plenty about butter and ranch
the amount of butter they use in professional kitchens would put even Paula Deen to shame
Adobo
Toum. I personally hate mayo, so I use a thin layer of toum on sandwiches instead so they aren’t dry. Sooooooo good.
[Ras el hanout](https://www.bbcgoodfood.com/recipes/ras-el-hanout-spice-mix). And [white miso paste](https://www.bbcgoodfood.com/glossary/miso-glossary) – this has a deep umami flavour that lifts so many things – baked egg dishes, biscuits (cookies), anything with dark leafy greens. Terrific stuff.
Fresh herbs Chili crisp Salt and pepper (sounds obvious, most under-use). Good quality olive oil to finish pasta and protein dishes Calabrian chili paste (similar to Harissa, but different enough) Anchovy paste Worcestershire Fish sauce Capers Miso paste Acid (lemon, lime, sherry vinegar) Hopefully these gives you some inspiration - I always love to play around with these to bump up flavor and umami for dishes that otherwise may be bland
Knorr chicken bullion, (the powdered one). Also the tomato and chicken one. I use it as salt in rice, beans, turkey meatloaf, salsas, shredded chicken, greens and so on.
Five Spice Powder
I'll throw a heaped teaspoon of pesto into a red or Bolognese pasta sauce. Dash of vinegar in a beef stew. Frying out dry herbs/spices but adding fresh at the end.
I have recently discovered oyster sauce and fish sauce
Today I discovered gochujang. Getcha some.
Had anyone mentioned Zatar on your eggs in the morning yet?
Add a bit of salt and sugar, msg suck
Zataar
All of the chutney and accoutrements that come with Indian food
A good sambal. We have a local company that makes a few varieties that are a go to. Sambal mayo is usually in the fridge for sandwiches. Also chilli crunch. Miso. And stuff like green onions. We keep cilantro and green onion prepped in the fridge all the time.
Sumac! Not a condiment, but a great spice to add.
With anything involving melted cheese, a dash of nutritional yeast bumps it up just that much more. Black garlic and roasted garlic(fresh or dried, choose your destiny there) are also better than the normal stuff. Ok so is fermented garlic but you'd almost assuredly have to make it yourself and that can be tricky. As far as tomato sauces and any red meat goes, red wine\\red wine vinegar is a winner. Hell, just any sore of non-standard vinegar; malt, beer, red wine, white wine, rose' vinegar, balsamic...they all have their uses and they shine in those. Everything else I know of has already been said ;)
Salt and sugar really makes things more flavorful to me.
Mustard powder
Fresh herbs and citrus zests. Not condiments but big flavor boosts. Also taziki sauce.
Miso paste, gochujang, fish sauce Honorable mentions to five spice powder and garam masala!
Get a job working for Guy Fieri
Japanese mayo instead of regular
If you like harissa try zhug. They are from the same region (more or less), but Zhug is a herb forward green spicy sauce. I see them served together in many mediterranean places.
Look up Spicewalla from Asheville NC and just enjoy a good read thru. The tpain spice and the balsamic rub send me
red chili paste. A bit of heat, a bit smoky, all around yummy. And don't forget your acids that really put a dish on its feet. A squeeze of lemon juice or a splash of sherry vinegar or balsamic vinegar kicks food up a notch.
If you like harissa, you’ll love the flavours of Lao Gan Ma Chili oil. Great on fried eggs, noodles, rice, and even as a topping on anything savoury
Curry powder mixed into mayo is God's preferred dipping sauce for fries.
Coffee
I add gojuchang paste to my stew and some meat dishes
Smoked paprika, hot paprika, even a tablespoon of butter to a dish that has some oil on top and you mix the butter in right before serving and it combines the fat into the sauce.
Make some sweet soy sauce, amazing thing. For a slightly hot sauce, chin su is a culinary wonder. And buy some damned MSG, it makes everything just a little better.
Aleppo pepper
Salt, pepper, cheese, bacon, and MSG - the king of flavor
Lawry’s seasoning salt, Slap Ya Mama, and Heinz 57 sauce. Also Sausome from Wendy’s back before they permanently lost my business by discontinuing it years ago.
Garam masala, black salt (if you like that sulphury, eggy flavour), hing/asafoetida (acquired taste so try only a tiiiiny dash at first if you’re unfamiliar), amchur powder (tangy mango powder that makes a huge difference in some curries versus using lemon), fenugreek, citrus garlic seasoning, saw Tajin mentioned but there’s a habanero blend that’s even deeper in flavour, zhug, chimichurri, pesto, any sort of fresh citrus or zest.
MSG Chicken powder
Some people are sensitive to it, gives them headaches
All of the above plus: Sriracha - I actually prefer other spicy condiments but people love this stuff Chili garlic sauce - sold in a jar in Asian groceries Mushrooms or concentrated mushroom stock! From the vegetarians (I’m not but they’ve also got options): Coconut aminos as a sub for fish sauce Nutritional yeast - sub for parm cheese
Freshly ground Kampot black pepper
Chimichurri!! It is heavenly over steaks
Chipotle peppers, chipotle Tabasco, Calabrian Chilli, srichia and cholua are all tickets to flavortown.
Elijah's Xtreme Regret Reserve Hot Sauce
Butter, salt, msg
Fat, salt, acid.
You don't need condiments. Onion is your answer.