A gift doesn’t have to be big or pricy to feel thoughtful. Instead of the usual bottle of wine, give something that makes your recipient feel truly seen: a little edible treasure that nods to their hometown, heritage or favorite trip from years ago.
It’s a deliciously personal way to say “I know you.”
Regional condiments are like souvenirs, celebrating local flavors. A jar of barbecue sauce, a bottle of hot sauce or a regional mayo can tell a story and capture the essence of a place. Here’s a handful of beloved sauces, spreads, jams and more that make tasty and personal small gifts.
The condiments generally hover around the $10 to $15 mark, making them an economical pick.
Hot sauces and BBQ staples
Adoboloco hot sauces, from Hawaii’s island of Maui, carry a tropical punch with bold island chiles, perfect for grilled fish or roasted veggies. The ingredient lists are short and the peppers are grown in Hawaii itself.
In the South, Big Bob Gibson’s barbecue sauces, from Decatur, Alabama, are known for their smoky, tangy flavor, with the Original White Sauce a mainstay (especially on smoked chicken).
Pitmasters at Franklin Barbecue, in Austin, Texas, offer sauces and rubs that are rich, bold and unmistakably Texan.
Also hailing from Austin are Yellowbird hot sauces — the organic habanero and serrano hot sauces and the Classic Blue Agave Sriracha are particularly beloved.
For a taste of South America, Tari hot sauces from Peru showcase native peppers, such as aji amarillo and rocoto, both grown in the Andes. The ingredients are ground on a traditional batan (a stone mortar), creating sauces with a bright and fruity (not scorching) heat that elevates dishes from grilled meats to vegetables.
Specialty condiments
Duke’s Mayo is a century-old Southern classic, now based in Mauldin, South Carolina. It uses just the yolks of eggs (no whites) for extra richness, and has two kinds of vinegar for extra zing. The mayonnaise adds tang and creaminess to sandwiches, potato salads and more. (Some fans have even gotten mayo tattoos promoted by Duke’s — that’s brand loyalty.) Duke’s is generally available nationwide, but isn’t as much of a household name as Hellman’s and Kraft outside the South.
The rich texture and subtle umami punch of the Japanese Kewpie mayo have inspired a global following. It also uses just the yolks of the eggs, and also includes rice vinegar and a dash of MSG. Put it on sushi or okonomiyaki, or use it as a base for dressings.
Handmade small-batch condiments like Auntie Rana’s, made in New York’s Hudson Valley and in Maine, and inspired by South and Southeast Asian flavors, can bring a family-rooted touch to meals. Think Naga garlic mayo, mango achaar and smoked chili oil.
Jams and preserves
For fruit lovers, American Spoon, in Petoskey, Michigan, delivers artisanal preserves and sauces perfect for toast, charcuterie boards or baking gifts. Michigan cherry fans might swoon over a jar of their famous sour cherry preserves, and their Red Haven peach preserves feature hand-peeled peaches grown specifically for American Spoon.
Marmalade Grove makes beloved citrus marmalades in Ojai, California. Handpicked pixie tangerines, Cara Cara oranges infused with hibiscus, Meyer lemons and honey — each flavor captures the sunny citrus of the area.
From San Francisco, We Love Jam offers seasonal, small-batch jams such as their popular Blenheim apricot jam, made from one of the last remaining orchards of these endangered apricots.
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Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at [email protected].
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