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10 (Local) Stocking Stuffers for Food Lovers

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

Rosin Saez
Author: Rosin Saez
5 min.read
1Umami 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.
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.
2BeeWorks 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
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
3BeeWorks 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
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
4Mamnoon 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
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
5Mamnoon 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
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
6Food 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
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
7Food 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
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
8Umami 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.
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.
9Landsea 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
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
10Woodinville 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.
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.
11Woodinville 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.
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.
12Landsea 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
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
13Madrona 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
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
14Madrona 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
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
15Doolie’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
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
16Spiceologist
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
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
17Sotto 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
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
18Sotto 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
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
19Spiceologist
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
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
20Doolie’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
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…




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Rosin Saez
Rosin Saez
Digital Editor Rosin Saez covers various beats for Seattle Met, from style to sports to dining. She also edits the Elements of Style department and develops regular fashion features. As the digital editor, Rosin helms Seattle Met's online content, which entails managing editorial direction for web stories, editing writers, converting the print issues into a digital format, and running the magazine's social media accounts. Rosin grew up in Bremerton, Washington. She graduated from the University of Washington with degrees in Environmental Science and Italian Studies. You can follow her on Instagram @rosink and Twitter @rosinkal.