Spice Up Your Life: My Favorite International Condiments to Keep in Your Pantry

My pantry is my happy place. It’s not just a collection of ingredients; it’s a portal to culinary adventures around the world. One of the secrets to my flavorful, globally-inspired cooking is a well-stocked collection of international condiments. These aren’t your average ketchup and mustard (though I have those too!). These are the flavor boosters, the umami bombs, the secret weapons that can transform a simple dish into something extraordinary.

In this post, I’m sharing my absolute favorite international condiments that I always keep on hand, along with ideas on how to use them and recipes to get you started. Get ready to expand your culinary horizons and add some serious pizzazz to your meals!

## Why International Condiments Are Essential

Before we dive into my favorite condiments, let’s talk about why having a diverse selection of international condiments is so important:

* **Flavor Depth:** They add layers of complexity and depth that you can’t achieve with basic salt and pepper.
* **Global Inspiration:** They allow you to easily recreate authentic flavors from different cuisines.
* **Versatility:** Many of these condiments are incredibly versatile and can be used in a variety of dishes, from marinades and sauces to dips and toppings.
* **Convenience:** Having them on hand makes it easy to add a burst of flavor to any meal, even on busy weeknights.
* **Culinary Creativity:** They encourage experimentation and allow you to create your own unique flavor combinations.

## My Top International Condiments and How to Use Them

Alright, let’s get to the good stuff! Here’s a rundown of my go-to international condiments, along with tips and recipes for using them:

### 1. Gochujang (Korean Chili Paste)

**What it is:** Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a deep, savory, spicy, and slightly sweet flavor.

**Why I love it:** Gochujang is incredibly versatile and adds a unique depth of flavor to everything it touches. It’s my go-to ingredient for adding heat and umami to Korean dishes, but it’s also fantastic in non-Korean cuisine.

**How to use it:**

* **Marinades:** Use it as a marinade for meats, poultry, or tofu. It adds a beautiful color and a delicious kick.
* **Sauces:** Stir it into sauces for noodles, stir-fries, or rice dishes.
* **Soups and stews:** Add a spoonful to soups and stews for a spicy, savory flavor boost.
* **Dips:** Mix it with mayonnaise or sour cream for a flavorful dip for vegetables or chips.
* **Glazes:** Use it as a glaze for grilled or roasted vegetables or meats.

**Recipe: Gochujang Glazed Chicken Wings**

* **Ingredients:**
* 1.5 lbs chicken wings
* 2 tablespoons gochujang
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1 clove garlic, minced
* 1/2 teaspoon ginger, grated
* Sesame seeds and sliced green onions, for garnish

* **Instructions:**
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Place chicken wings in a bowl and pour the gochujang mixture over them. Toss to coat evenly.
4. Arrange the chicken wings in a single layer on a baking sheet lined with parchment paper.
5. Bake for 30-40 minutes, or until the chicken is cooked through and the skin is crispy, flipping halfway through.
6. Garnish with sesame seeds and sliced green onions before serving.

### 2. Harissa (North African Chili Paste)

**What it is:** Harissa is a hot chili paste originating from North Africa, typically made with roasted red peppers, spices like cumin, coriander, and caraway, garlic, and olive oil.

**Why I love it:** Harissa provides a complex heat that’s smoky, earthy, and intensely flavorful. A little goes a long way!

**How to use it:**

* **Spice up couscous and tagines:** A classic addition to North African cuisine.
* **Rub on meats before roasting:** Adds a flavorful crust and spicy kick.
* **Stir into pasta sauces:** Elevates a simple tomato sauce with a smoky heat.
* **Mix with yogurt for a dipping sauce:** Great for vegetables, grilled meats, or falafel.
* **Spread on sandwiches:** Adds a layer of intense flavor to your favorite sandwich.

**Recipe: Harissa Roasted Vegetables**

* **Ingredients:**
* 1 lb mixed vegetables (such as carrots, sweet potatoes, bell peppers, zucchini), chopped
* 2 tablespoons olive oil
* 1-2 teaspoons harissa paste (depending on your spice preference)
* 1/2 teaspoon cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Fresh cilantro, chopped (for garnish)

* **Instructions:**
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the vegetables with olive oil, harissa paste, cumin, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
5. Garnish with fresh cilantro before serving.

### 3. Miso Paste (Japanese Fermented Soybean Paste)

**What it is:** Miso paste is a fermented soybean paste used in Japanese cuisine. There are several types of miso, ranging in color and flavor from light and sweet (shiro miso) to dark and savory (aka miso).

**Why I love it:** Miso is an umami powerhouse that adds a savory depth to any dish. It’s packed with flavor and probiotics.

**How to use it:**

* **Miso soup:** The classic use for miso paste. Add it to dashi broth with tofu, seaweed, and green onions.
* **Marinades:** Use it as a marinade for fish, meat, or vegetables. It tenderizes and adds a rich, savory flavor.
* **Sauces:** Stir it into sauces for noodles, stir-fries, or roasted vegetables.
* **Dressings:** Whisk it into salad dressings for a savory twist.
* **Glazes:** Use it as a glaze for grilled or baked dishes.

**Recipe: Miso Glazed Salmon**

* **Ingredients:**
* 4 salmon fillets (about 6 oz each)
* 2 tablespoons white miso paste
* 1 tablespoon mirin
* 1 tablespoon soy sauce
* 1 tablespoon sake (or rice wine vinegar)
* 1 teaspoon grated ginger
* 1 clove garlic, minced
* Sesame seeds and sliced green onions, for garnish

* **Instructions:**
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together miso paste, mirin, soy sauce, sake, ginger, and garlic.
3. Place the salmon fillets in a baking dish and spread the miso mixture evenly over the top.
4. Bake for 12-15 minutes, or until the salmon is cooked through.
5. Garnish with sesame seeds and sliced green onions before serving.

### 4. Fish Sauce (Southeast Asian Fermented Fish Sauce)

**What it is:** Fish sauce is a pungent sauce made from fermented fish. It’s a staple ingredient in Southeast Asian cuisine.

**Why I love it:** Fish sauce adds a unique umami depth and salty kick to dishes. Don’t be intimidated by the smell – the flavor mellows out beautifully when cooked.

**How to use it:**

* **Stir-fries:** Add a splash to stir-fries for a savory boost.
* **Soups and stews:** Enhance the flavor of soups and stews with a few drops.
* **Dips:** Mix it with lime juice, chili, and garlic for a flavorful dipping sauce.
* **Marinades:** Use it as a marinade for meat or seafood.
* **Salad dressings:** Add a touch to salad dressings for a savory edge.

**Recipe: Vietnamese Noodle Salad with Fish Sauce Dressing (Bun Cha Inspired)**

* **Ingredients:**
* 8 oz rice noodles, cooked according to package directions
* 1 lb pork tenderloin, thinly sliced
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1 clove garlic, minced
* 1/2 teaspoon ginger, grated
* 1 carrot, julienned
* 1 cucumber, julienned
* 1/2 cup bean sprouts
* 1/4 cup chopped fresh mint
* 1/4 cup chopped fresh cilantro
* 1/4 cup chopped peanuts

**For the Fish Sauce Dressing:**
* 1/4 cup fish sauce
* 1/4 cup lime juice
* 2 tablespoons sugar
* 2 tablespoons water
* 1 clove garlic, minced
* 1 red chili, finely chopped (optional)

* **Instructions:**
1. In a bowl, marinate the pork tenderloin with soy sauce, sugar, garlic, and ginger for at least 15 minutes.
2. Grill or pan-fry the pork until cooked through.
3. Prepare the fish sauce dressing by whisking together fish sauce, lime juice, sugar, water, garlic, and chili (if using).
4. Divide the cooked rice noodles among bowls. Top with grilled pork, carrots, cucumber, bean sprouts, mint, cilantro, and peanuts.
5. Drizzle the fish sauce dressing over the top and serve immediately.

### 5. Sriracha (Thai Chili Sauce)

**What it is:** Sriracha is a hot sauce made from chili peppers, vinegar, garlic, sugar, and salt. It originated in Thailand and has become a global favorite.

**Why I love it:** Sriracha adds a straightforward, bright heat to any dish. It’s readily available and versatile.

**How to use it:**

* **On eggs:** A classic pairing.
* **In soups and stews:** Adds a spicy kick.
* **On pizza:** Elevates a plain slice of pizza.
* **In sauces and dressings:** Adds heat and flavor.
* **As a condiment for just about anything:** Experiment and find your favorite uses!

**Recipe: Sriracha Mayo**

* **Ingredients:**
* 1/2 cup mayonnaise
* 1-2 tablespoons sriracha (depending on your spice preference)
* 1 teaspoon lime juice

* **Instructions:**
1. In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
2. Serve as a dipping sauce for fries, vegetables, or grilled meats. Use as a spread on sandwiches or burgers.

### 6. Sambal Oelek (Indonesian Chili Paste)

**What it is:** Sambal oelek is a chili paste made from coarsely ground chili peppers, vinegar, salt, and sometimes other ingredients like garlic or ginger. It originates from Indonesia.

**Why I love it:** Sambal oelek offers a fresh, vibrant chili flavor with a slightly chunky texture. It’s less processed than some other chili sauces and allows the flavor of the chilies to shine.

**How to use it:**

* **Stir-fries:** Add it to stir-fries for a burst of heat and flavor.
* **Soups and noodles:** Mix it into soups or noodle dishes for a spicy kick.
* **Eggs:** Use it to spice up scrambled eggs, omelets, or fried eggs.
* **Marinades:** Incorporate it into marinades for meat, poultry, or seafood.
* **Dips:** Combine it with other ingredients to create flavorful dips.

**Recipe: Sambal Shrimp Stir-Fry**

* **Ingredients:**
* 1 lb shrimp, peeled and deveined
* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 1 tablespoon sambal oelek
* 1 tablespoon soy sauce
* 1 tablespoon oyster sauce
* 1 teaspoon sugar
* 1/2 cup chopped green onions
* Cooked rice, for serving

* **Instructions:**
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and sambal oelek and stir-fry for about 30 seconds, until fragrant.
3. Add the shrimp and stir-fry for 2-3 minutes, until pink and cooked through.
4. Stir in the soy sauce, oyster sauce, and sugar.
5. Cook for another minute, until the sauce has thickened slightly.
6. Stir in the green onions.
7. Serve the sambal shrimp stir-fry over cooked rice.

### 7. Chimichurri (Argentinian Herb Sauce)

**What it is:** Chimichurri is an Argentinian herb sauce made with finely chopped parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes.

**Why I love it:** Chimichurri is a bright, herbaceous, and slightly spicy sauce that pairs perfectly with grilled meats. It’s a refreshing alternative to heavier sauces.

**How to use it:**

* **Grilled meats:** Drizzle it over grilled steak, chicken, or pork.
* **Vegetables:** Use it as a sauce for grilled or roasted vegetables.
* **Salads:** Toss it with salads for a flavorful dressing.
* **Sandwiches:** Spread it on sandwiches for a zesty kick.
* **Eggs:** Top scrambled eggs or omelets with chimichurri.

**Recipe: Grilled Steak with Chimichurri Sauce**

* **Ingredients:**
* 1 lb steak (such as ribeye or flank steak)
* Salt and pepper, to taste

**For the Chimichurri Sauce:**
* 1/2 cup finely chopped fresh parsley
* 2 tablespoons finely chopped fresh oregano
* 3 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1/2 teaspoon red pepper flakes (optional)
* Salt and pepper, to taste

* **Instructions:**
1. Prepare the chimichurri sauce by combining parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes (if using), salt, and pepper in a bowl. Stir well and set aside.
2. Season the steak with salt and pepper.
3. Grill the steak over medium-high heat to your desired level of doneness.
4. Let the steak rest for 5-10 minutes before slicing against the grain.
5. Serve the sliced steak with chimichurri sauce spooned over the top.

### 8. Doubanjiang (Fermented Broad Bean Paste)

**What it is:** Doubanjiang is a spicy, salty paste made from fermented broad beans, chili peppers, salt, and wheat flour. It’s a key ingredient in Sichuan cuisine.

**Why I love it:** Doubanjiang delivers a complex, savory, and intensely spicy flavor that is characteristic of Sichuan dishes. It’s not for the faint of heart!

**How to use it:**

* **Mapo tofu:** An essential ingredient in this classic Sichuan dish.
* **Stir-fries:** Add it to stir-fries for a spicy and flavorful kick.
* **Noodle sauces:** Use it as a base for noodle sauces.
* **Braised dishes:** Incorporate it into braised dishes for a rich and savory flavor.
* **Marinades:** Use it sparingly in marinades due to its intense flavor.

**Recipe: Mapo Tofu (Simplified)**

* **Ingredients:**
* 1 block firm tofu, cubed
* 1 tablespoon vegetable oil
* 1 tablespoon doubanjiang
* 1 clove garlic, minced
* 1 teaspoon ginger, minced
* 1/2 cup chicken or vegetable broth
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1 teaspoon cornstarch, mixed with 1 tablespoon water
* 1/4 cup chopped green onions
* Sichuan peppercorns, ground (optional)
* Cooked rice, for serving

* **Instructions:**
1. Blanch the cubed tofu in boiling water for a few minutes to remove excess water and improve texture. Drain well.
2. Heat the vegetable oil in a wok or large skillet over medium heat.
3. Add the doubanjiang, garlic, and ginger and stir-fry for about 30 seconds, until fragrant.
4. Add the chicken or vegetable broth, soy sauce, and sugar. Bring to a simmer.
5. Gently add the blanched tofu to the sauce.
6. Stir in the cornstarch slurry and cook until the sauce has thickened.
7. Stir in the green onions and Sichuan peppercorns (if using).
8. Serve the mapo tofu over cooked rice.

## Tips for Storing and Using International Condiments

* **Read the labels:** Pay attention to storage instructions and expiration dates.
* **Store properly:** Most condiments should be stored in a cool, dark place, and some may require refrigeration after opening.
* **Use clean utensils:** Always use clean spoons or forks when scooping condiments from jars to avoid contamination.
* **Start small:** Many of these condiments are quite potent, so start with a small amount and add more to taste.
* **Experiment!** Don’t be afraid to try new combinations and discover your own favorite ways to use these versatile ingredients.

## Where to Buy International Condiments

You can find international condiments at:

* **Asian supermarkets:** Offer a wide variety of Asian condiments at reasonable prices.
* **International grocery stores:** Carry products from various countries and regions.
* **Specialty food stores:** Offer high-quality and unique condiments.
* **Online retailers:** Provide a convenient way to shop for international condiments from the comfort of your home.
* **Mainstream supermarkets:** Many larger supermarkets are now carrying a wider selection of international ingredients.

## Final Thoughts

Adding international condiments to your pantry is a fantastic way to elevate your cooking and explore new flavors. These versatile ingredients can transform your meals and take your taste buds on a global adventure. So, stock up your pantry, get creative in the kitchen, and enjoy the delicious world of international cuisine!