Sesame oil, oyster sauce, balsamic vinegar, green curry paste, soy sauce, dijon mustard plus a few others.

My favorite is a homemade eel sauce..very easy to make and always in my fridge! Slightly sweet/salty and a bit thicker than a teriyaki sauce. Great with salmon and shrimp, veggies and rice. Happy to share recipe if anyone would like it!

I use SAZON PERFECTA by TRIO SANTI. Just the right seasoning for eggs, burgers, meatloaf, any kind of meat including chicken.

Onebyone-do you have a brand name for good broth pastes? Thanks

I've become addicted to sriracha and now use it on everything.....

Tone is the brand most used for concentrated beef and chicken stock paste in the 16 oz tubs. I like Better then Bullion brand for the other flavors. The vegetable one is so savory! I use Sazon Completa by Badia dry seasoning to add extra flavor to most savory dishes especially meats soups and stews. You want to know how to make brown gravy extra dark? Use a tiny bit of Rye caramel color used in the making of dark bread. Instant dark color and no dye. I keep a small jar of it in the fridge. The powder will get hard so add a tiny bit of very hot water to make a paste in the jar and it will keep forever. I dip a toothpick in it to swirl in the gravy. A tiny amount is all you need to add brown color to any soup or gravy.

Looks like us quilters like lots of flavour.

Thai curry pastes, Hoisin Sauce, Oyster sauce, Black Bean Sauce (try it in meat loaf), the regular hamburger condiments, whole grain mustard, sesame oil, truffle oil, HP, Worchester Sauce, an Indonesian sauce I buy locally, several salad dressings, capers, Sweet Chili, Chili garlic, Sriracha, adobe peppers in sauce, Soy sauce, peanut sauce. I am sure there are more.

I always have jars of salsa, but the ones I use do not have preservatives, so left over gets poured over chicken or a pork shoulder and cooked in the crock pot. The chicken comes out tasting like chicken cacciatore, the pork makes great pulled pork for any number of dishes.

I keep a variety of vinegars on hand too.

Onebyone, another tip for gravy if it needs salt as well as browning, a bit of soy sauce does the trick.

Mustards and Maggi Sauce! I must have 20 different kinds of mustard in the door of my fridge and I especially like the dill mustards or olive mustard. Those of you in Wisconsin are lucky to have the Mustard Museum just outside of Madison. They do have an online store but the actual museum is fabulous because they have about 5,000 different kinds and you can try most of them. As for Maggi, it's sort of like soy sauce but has a more beefy flavor even though there's no beef in it. I use in soups, stews, gravies and it even improves some salads. (Most stores sell it near the soy sauce, and all Asian groceries seem to carry it even though it's made in Switzerland.)

I like Fish Sauce but it's hard to find, I have to order it. If you know how it's made then you probably won't buy it. Took me a long time to get over that but the tastes is fabulous.

https://www.thekitchn.com/how-fish-s...er-tour-203405