Mustard is a fantastic condiment; it has no calories, fat, or sugar. The mustards and horseradish from True Natural Taste are a NIBBLE Top Pick Of The Week. Read the review here.
America’s specialty food stores are packed with gourmet condiments. Yet, as good as we would like them all to be, different brands vary in the degree of excitement they present to the demanding palate. That’s why it’s especially rewarding to discover a line that should be on the shelves everywhere: True Natural Taste Organic White Mustard. The Honey Mustard alone is the best we’ve ever tasted, and proves that you can find sophistication and layers of flavor in a product that is generally pleasant, with a one-dimensional sweetness. The rest of the mustards are so well crafted, you can taste the quality of the ingredients (where can we buy apple cider vinegar that’s this good?).
Here is an artisan at work, preparing small batches of mustard with the very best ingredients available. You’ll know it the minute you taste it, and may start eating the mustard from a spoon (as we’ve enjoyed doing over the past few weeks).
There’s also an organic Atomic Horseradish, marrying horseradish root with parsnip to create a very different and earthier, more flavorful style than the prepared horseradish in the refrigerator case (or our grandmother’s own eye-opening recipe of horseradish and beets). The line is certified kosher and (like all mustard) is gluten free.Mustard is a terrific condiment. Low calorie, no fat or sugar (no cholesterol, no carbs), it has a spate of health benefits that are discussed in the main review. When you find a line this good, it’s worth clearing the shelf of your current inventory and trading up to a truly terrific taste. The Dijon flavor won the “best organic mustard” gold medal at this year’s Napa Valley Mustard Festival; but read about our favorites in the full review at THE NIBBLE.
Whether you drink spring water, single malt scotch or premium vodka, using an ice cube made of tap water drops chlorine and fluorine into your deluxe beverage. The solution: Fill your ice cube tray with good bottled water. The cost is negligible compared to the cost of the rest of the contents of the glass. ISI North America makes nifty color-coded ice cube trays with a built-in lid that stack easily, so you can tell tell your “designer ice” from the everyday ice you’d drop into your cola. Read THE NIBBLE’s full review. And for creative cocktail recipes and reviews of our favorite mixers and spirits, check out our Cocktails & Spirits section.
Don’t forget the iSi Orka ice cube trays for your next cocktail party.
Next time you reach for some ketchup to go with your fries, try a gourmet tomato chutney instead.
It’s a no-brainer to substitute high-quality specialty ketchups for the corn-syrup-laden ones from the supermarket. But an even better idea is to top your burger or sandwich with tomato chutney. A savory, not sweet, chutney has deep tomato intensity along with spiciness to add real zing to that burger. Coriander chutney is another super condiment for burgers. In fact, divide your burger and enjoy half and half! To read more about gourmet condiments head over to THE NIBBLE—including our review of more than 42 gourmet ketchups.
Today is Herbs & Spices Day, so be sure to season liberally! Become a spice mixologist and create your own custom blends. Rosemary and thyme work well together, as do dill and tarragon; but these are just two of countless starting points. Experimenting is key—you may have to adjust proportions and combinations numerous times before you strike gold. Another tip: Make sure your spices are fresh. They aren’t meant to last forever. Check out THE NIBBLE’s spice care courtesy of McCormick.
Always make sure to use fresh spices and adjust seasoning blends to your personal taste.
Frozen strawberries: a versatile ingredient. Photo courtesy The Perfect Pantry.
Stock up on bags of your favorite frozen fruits. They’re less expensive than fresh fruit. Beyond fruit desserts and snacks, you can use them for cold soups, with stewed meats, in marinades and much more.
RECIPE: EASY FRUIT POPSICLES*
1. SLIGHTLY THAW frozen fruit.
2. COMBINE semi-melted fruit and your favorite fruit juice, spritzer or juice cocktail in a blender. Press “chop” a few times until the mixture is smooth but still has visible chunks of fruit.
3. TRANSFER into ice pop molds and freeze.
For more frozen dessert ideas, take a look at THE NIBBLE’s Ice Cream section.
*The generic term is “ice pops”: Popsicle is a trademark of the Unilever Corporation. However, many people can’t make the transition from brand to generic. The same is true with Kleenex, the generic of which is facial tissue.