Leskovački domaći ajvar is a traditional condiment, spread, or relish called ajvar, originating from the Leskovac area. The ajvar is produced exclusively from local red pepper varieties such as domaća kanija, kurtovska kapija, and palanačko čudo.

The peppers are roasted over an open flame and they are cleaned, minced, dried, and fried slowly and by hand. The flavor is pleasant and peppery as this ajvar shouldn't contain any parts of seeds nor the dark and charred parts of skin that comes off during the roasting process.

This prized relish is made in two varieties – mild and hot.

Produced since the Middle Ages and famous throughout the world, the traditional balsamic vinegar of Modena is made from a reduction of pressed and cooked Trebbiano and Lambrusco white grapes. The grape juice is boiled down to approximately 30% of the original volume, which produces a thick syrup called mosto cotto in Italian. Aceto Balsamico Tradizionale di Modena is then stored in wooden barrels and fermented with a slow aging process for a minimum of 12 years.

During this time, the traditional Modena vinegar becomes sweeter, viscous and very concentrated, which intensifies the flavor even more. Aceto balsamico is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grapes with hints of wood from the barrels: chestnut, cherry, oak, mulberry, ash or juniper. 

Widely used and commonly found on restaurant tables across Europe, Aceto Balsamico di Modena is produced in the neighboring provinces of Modena and Reggio Emilia. Aceto di Modena is an inexpensive, less aged variety of Aceto Balsamico Tradizionale di Modena.

It usually sells for approximately $10-20 an ounce, and should never be mistaken for the highly prized Tradizionale that can sell for up to $200 an ounce. Traditionally, balsamic vinegar is made from late harvested, locally grown Trebbiano grapes. 

Also known as ABB mustard, this is a specialty from Düsseldorf that has been produced since the early 18th century. The name 'ABB' derives from the initials of company founder Adam Bernhard Bergrath, who also invented the mustard.

This malty brown mustard is made with brown and yellow mustard seeds and mixed with unfiltered Düsseldorf spirit vinegar. The method of production has remained virtually unchanged since 1726, and a 500kg granite millstone is still used to grind the seeds.

In 1884, while he was living in the town of Nuenen, Dutch painter Vincent van Gogh included a gray mustard pot bearing the initials ABB and the anchor symbol into his painting 'Stilleven met flessen en aardewerk' (Still life with bottles and ceramic). 

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often disputed, the name ajvar is said to stem from the Turkish word havyar, meaning caviar.

In the past, Serbia was especially known for its production of caviar from farmed Black Sea beluga (sturgeon), and was one of the major world exporters. Later on, after facing a fall in production of real caviar, the Serbians instead supposedly started offering the so-called "red ajvar" or vegetable caviar—hence the name. 

Sel de Guérande and Fleur de sel de Guérande are types of sea salt from the salt marshes of the Guérande peninsula in France. The salt is hand harvested and additive-free, consisting of sodium chloride crystals. Sel de Guérande is gray in colour due to the natural clay base of the salt pan and can be packaged as is, or dried and ground into different granules.

Fleur de sel de Guérande is white as it does not touch the base of the salt pan, but floats on the surface until it is delicately scraped off. Its taste is delicate and sea-salty, reminiscent of the ocean, like the taste when you lick your lips after a day on the beach. 

Maldon sea salt is a traditional hand-harvested sea salt originating from Maldon. The salt has been harvested since 1882 and it’s characterized by the unique pyramid-like flakes. The brine is first evaporated over fires that are mounted on brick openings.

The pyramid-shaped crystals and flakes stop the salt from forming lumps. Maldon sea salt is typically used as a finishing salt – sprinkle it over grilled meat, butter, or vegetables just before serving for the best results. Its low content of magnesium doesn’t give the salt a bitter aftertaste, as many other salts do. 

Tavira sea salt has unique chemical properties differing from those of common salt. It is an unrefined, additive-free artisanal sea salt, which lends a unique taste to the dishes it is used in. This flower of salt is produced using traditional methods and is harvested by hand every two weeks from July to September in the Ria Formosa Natural Park in the southern Portuguese municipality of Faro.

Only the water of the Atlantic Ocean, which is rich in salt and minerals, and natural wind and solar energy are used to produce the salt. This salt serves best when used to preserve foods such as meat, fish, and vegetables, or to make bread, butter, and cheese.

Moutarde de Dijon is a traditional mustard characterized by its pale yellow color and a creamy texture. It is usually made from ground brown or black mustard seeds, salt, and various spices. Although it could only be produced in the Dijon region of France in the past, today the term Dijon mustard has become so popular that any mustard using the traditional Dijon recipe can be named Dijon mustard.

The original recipe was created by Jean Naigeon, a mustard producer who first started to use vinegar instead of the juice of unripe grapes (verjus) in its production. It is often used as a unique accompaniment to numerous chicken, beef, and salmon dishes, as well as being a flavorful dressing for hamburgers, hot dogs, and salads.