How condiments went from yellow mustard and bland ketchups to a tasty, US$181 billion industry

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\u0027Most of us can’t go out and buy a Ferrari for fun but many of us can buy a jar of mustard for fun\u0027

Kessler’s Toronto-based mustard company sells more than 36 varieties of mustard, because customers are ready to try versions of the condiment that are influenced by palates around the world, and also just for kicks.

Jannine Rane, co-founder of Zing, a line of condiments and seasonings influenced by flavours from around the world, says her company is “not trying to ‘reinvent’ family recipes. Versatility is key for us, so we don’t design pantry shortcuts that can only be used within a single cuisine or style of cooking.”Article content

Rane’s business and others like it are flourishing as more people cook at home during the pandemic and support businesses that align with their values. He attributes this to a shift in the way generations approach food. First-generation immigrants focused on food that was homemade and difficult to replicate, while the second generation has turned the food they grew up with into commodities for reasons of nostalgia and income.

Auria Abraham, the founder of Auria’s Malaysian Kitchen, realizes the power of her condiments to connect people to a sense of home.

 

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