Main Courses

Sausages browning in the pot, beans slowly thickening in tomato, crusty bread at the ready: Sauce Martin’s Sirocco hot sauce, named after the desert wind and made with smoked chili, tomato and garlic, trails a warm smokiness through the stew.

Coconut broth, tender chicken and a squeeze of lime steam in the bowl as the scent of makrut lime rises: Sauce Martin’s Pha Yu hot sauce, with galangal and secret spices, adds a medium, citrusy heat with a Southeast Asian soul.

Golden chicken breasts returned to a pan of cream that thickens in two minutes, a little sparkle of Alsace stirred in: Domaine des Terres Rouges’ Crémant d’Alsace Mustard, sweet, fruity and delicately effervescent, makes a weeknight dish feel festive.

A gentle, resinous warmth rises from the pot where chicken simmers with tomato and ginger: Place des Épices’ Selim peppercorns, from a berry that grows wild across West Africa, add their surprising lemony, cocoa-like notes.

The sauce reduces until it clings to the chicken, glossy and sticky, and a last grating of orange zest wakes it up; Dammann Frères’ Soleil Vert Tea N°16, green tea with blood orange essential oil and real orange peel, gives the glaze its citrus lift.

A tingle on the lips, a fresh citrus fragrance, then the nutty warmth of sesame: toasted and crushed, Place des Épices’ organic red Sichuan peppercorn, a berry rather than a true pepper, brings these noodles to life.

Shells clatter in the pot and fall open in a cloud of steam, then crème fraîche turns the juices silky: Le Paulmier’s organic Apple Cider Vinegar, matured in casks for at least six months, brings rounded acidity to these Normandy-style mussels.

Duck skin crackling in the skillet, frisée tossed with toasted hazelnuts: the vinaigrette gets its smooth, rounded depth from Domaine des Terres Rouges’ Cognac Mustard, stone-milled whole seeds blended with genuine Grande Champagne Cognac.

While the steaks rest, the pan still sizzles with browned bits that a splash of Granhota’s Madagascar Peppercorns Vinegar, spicy and bold with wild Voatsiperifery pepper and notes of undergrowth and resin, lifts into a glossy sauce.

Cherry tomatoes softening in garlicky oil, basil torn over the top, and a hint of the south wind: Sauce Martin’s Mistral hot sauce, with roasted garlic, rosemary and oregano, brings a mild, herbaceous warmth to a weeknight bowl of spaghetti.

Off the heat, the linguine turn glossy with Parmesan, a splash of pasta water and a bright, tangy oil; Domaine Salvator’s Fresh Lemon Olive Oil, made by crushing organic olives and whole lemons together, carries zest and juice into every strand.

Golden bread pressed flat, Brie oozing at the edges, thin slices of pear against the turkey: Domaine des Terres Rouges’ Chestnut Mustard, stone-milled and flavored with chestnut, gently sweet and nutty, is the quiet secret of this panini.