I spoon the Sichuan condiment on scrambled eggs and cold noodles such as Chicken Noodle Salad With Spicy Peanut Sauce from deputy food editor Hana Asbrink. Thanks to fermented beans, mushroom powder, and seaweed, it has an endless umami. And the smoky-tingly heat, from chiles and Sichuan peppers, will keep you coming back for more. -Emma Laperruque, associate director of cooking
This is for citrus heads. The condiment has two to three lemons blended into each jar, with salt, giving it a savory punch. The beauty of New York Shuk's preserved lemon paste is how it does double duty-chopped pee
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