Go into just about any food store these days and you’ll notice them: all kinds of new condiments competing for shelf space. AP food columnist Katie Workman offers her list of favorites.
. It’s got a slightly rough texture, and a nice dose of garlicky-ness and tanginess from vinegar.
Oyster Sauce is a staple in Chinese family-style cooking, Cantonese in particular. It’s made from oyster extracts and is used to flavor meat and vegetables, again often inGochujang is a fermented hot pepper paste used throughout Korean cuisine, with a savory umami flavor. It adds sweet and spicy notes to a variety of dishes.
Miso is a Japanese paste made from soybeans, and comes in a variety of levels of intensity, flavors and colors. There is white, yellow and red, with white being the mildest. This paste has sweet overtones with mild saltiness, and can be used in marinades, soup stocks and more. Chili crunch or chili oil. Many world cuisines have condiments that are essentially some sort of hot chili paste with a crunchy texture, and lately they’ve been having a moment. The crunch often comes from dried garlic flakes and chili peppers. Great for drizzling and stir frying.Katie Workman writes the monthly Kitchen Smarts column for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.
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