Photo: TheDeliciousLife, Flickr
This liquid chile condiment, manufactured in California by a Vietnamese immigrant, is a chef favorite for its bright heat. Use in marinades and dressings; stir into mayonnaise for a spicy sandwich spread; or squirt onto your eggs in lieu of Tabasco.
Bursting with the delicate scent and flavor of a freshly cracked walnut, this oil is fragile and needs to be refrigerated. It emulsifies beautifully, making it a natural choice for salad dressings – shake it in a jar with other vinaigrette ingredients and you'll love how it thickens and turns a creamy white color. Walnut oil is also great drizzled on butter lettuce, splashed on roasted vegetables or brushed on baguette toasts before being topped with a variety of delicious spring ingredients.
Essentially a combination of whole mustard seeds suspended in vinegar and spices, grainy mustard works well in creamy sauces. Or mix it with a bit of honey or maple syrup, spread on top of salmon fillets and roast for a savory-sweet topping with texture.
These confections (shown above) are chunks of dried ginger root preserved in sugar. Chop finely and add to a fruit salad; drop into a glass of champagne for a pretty condiment; or add to brownies or sugar cookies for an interesting taste and texture component with a bit of heat.