EAT, BE MERRY

10 (Local) Stocking Stuffers for Food Lovers

‘Tis the sesason to spread the joy of salsas, sauces, and other locally made condiments.

By Rosin Saez December 16, 2016

BeeWorks Honey Balsamic Nectar

Mother Nature knows best: By mimicking how bees reduce flower nectar into honey, BeeWorks has reduced un-aged Modena balsamic vinegar into a rich syrup; added to this is their wildflower honey and a touch of salt. Drizzle over salad, vanilla bean ice cream, or creamy cheeses. sugarpillseattle.com

Mamnoon Za’atar

A Middle Eastern blend of herbs and spices, this Lebanese-style za’atar from Capitol Hill’s Mamnoon will give any homemade fries, braised lamb, or stews a vibrant boost. Marx Pantry

Food and Sh*t Calamansi and Habanero Hot Sauce

One of the wonderful things about Filipino food: No matter how flavorful something already is, a dab of fish sauce or garlic vinegar—or in this case Food and Sh*t’s hot sauce—is a welcomed addition. This one marries heat from habeñero with zesty flavors from the Asian citrus, calamansi. Find it at Palengke Shop or at Food and Sh*t

Umami Kushi Yuzu Kosho

This citrusy-spicy Japanese paste made from eastern Washington shishito peppers is a versatile flavor bomb that detonates upon all it touches. Use it as a marinade or rub for grilled meats or turn it into a vinaigrette. Yuzu koshio is even lurking in a Canlis cocktail and in the steak tartare club at Mean Sandwich. Due to a shorter season, Umami Kushi’s red yuzu kosho is rarest of them all—just 150 bottles. Find them at Cone and Steiner.

Woodinville Barrel-Aged Maple Syrup

After the bourbon and rye are drained from their wood vessels, Woodinville Whiskey Co. pours pure, dark amber maple syrup into those whiskey-soaked barrels...creating this essential companion to a boozy breakfast. Woodinville Whiskey Co.

Landsea Gomasio

Akin to Japan’s myriad of furikake, this gomasio blends sesame, flakes of dried bull kelp, and organic dried nettles for a naturally salty seasoning. Use on popcorn, steamed rice, veggies, fish, and—when your confidence is high—anything you want to describe as “umami.” They can’t roll their eyes if it’s true. Available at Marx Pantry and Sugarpill

Madrona Smoked Upper Left Honey

From the folks behind San Juan Sea Salt comes a sweeter endeavor: locally harvested honey. Smoked over native madrona branches for 12 hours, this Upper Left Honey is sweet, savory, good over funky cheeses and, let’s be honest, straight from the jar. San Juan Sea Salt

Spiceologist

One of the latest blends from Spokane-based Spiceologist is Cowboy Crust, an espresso-chile rub for steaks and such. Ass-less chaps not included. Spiceologist

Sotto Voce

This infused olive oil has been in Seattle since 1991, when an old family recipe found its way to a popular Pacific Northwest Italian restaurant. Today, Sotto Voce sells over a dozen oils and vinegars from its Pike Place Market shop, like their OG version made with olive oil from Puglia in southern Italy, rosemary, thyme, bay leaves, peppercorns, garlic and mild chilis. Mrs. Cook’s

Doolie’s Salsa

When it comes to comfort food grandma’s take is always best. This apparently applies to Doolie Mohamud’s salsa too: this version, adapted from his Somali grandmother’s recipe, has a mix of jalapeño, coconut, and lemon. Available at Metropolitan Market

Forego the all too familiar summer sausage gift basket this year and be the gift giver we all know you can be. Here are some ideas for the condiment lover in your life, the one who appreciates a healthy dousing of local hot sauce or wonders how long that balsamic vinegar’s been aged. Also good for anyone who just likes something pretty damn tasty. Here are 10 gift ideas for that one person we all know...

Holiday Shopping

Show Comments

Seattle Met

10 (Local) Stocking Stuffers for Food Lovers

Related Content

Ascend to Ascent

Fall Fashion 2012

Umbrella Stands

Holiday Gift Guide 2012