These Are the Trendiest Condiments of the Summer, According to Whole Foods

BBQ Goes Global

Forget the old debate between vinegar-based barbecue sauces and those made with tomatoes, now it's all about BBQ sauce varieties from around the world. Instead of hopping on a flight to Tokyo, give Bachan's Original Japanese Barbecue Sauce a try. The condiment, which is produced in small batches, is known for being salty, sweet, and packed with plenty of umami. Use it to glaze chicken, beef, or seafood, or serve it alongside fried chicken as an elevated dipping sauce.

Another BBQ option that should be on your radar is 365 by Whole Foods Market Shawarma Marinade. The condiment is made with balsamic vinegar, garlic, cumin powder, and more, and pairs perfectly with thinly sliced meats. In the Middle East, shawarma is a popular dish that consists of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical spit.

Hot Chili Summer

Yes, we're in the midst of a sriracha shortage, but there are plenty of other spicy condiments to choose from, and chili-based sauces and spreads are absolutely having a moment. From ancho to árbol and puya to cayenne, these chilis are spicing up sauces, pastes, oils and even honey. Add some bold flavor to your favorite dishes with offerings such as Momofuku Chili Crunch and Sir Kensington's Chili Lime Crema Everything Sauce.

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Ketchup and Mustard Get Upgraded

While ketchup and mustard are delicious just as they are, there's nothing wrong with giving the classic duo a flavor boost courtesy of some bold ingredients. In fact, new ketchups and mustards push boundaries with fruit-and-veggie add-ins and cuisine-specific flavor profiles such as curry and saffron. Eager to give these elevated condiments a try? Look for Maille x Mike's Hot Honey Special Edition Hot Honey Dijon Mustard or Brooklyn Delhi Curry Ketchup.

Fermented and Flourishing

Fermented foods are considered a superfood, so it's no surprise that dips and sauces with fermented ingredients are stealing the spotlight this summer. According to Whole Foods, there are plenty of tangy fermented ingredients adding flair to vinaigrettes, hot sauces, honeys and mayos. And with flavor boosts like miso, kimchi and fermented garlic, these items are key if you're looking to exponentially expand the flavor possibilities of every summer soirée. To add some fermented foods to your BBQ, try Lucky Foods Seoul Kimchi Mayo or California Olive Ranch Carrot Miso Vinaigrette.

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Revved-Up Ranch

If you ask any ranch fan, they will likely tell you that the popular dressing is a practically perfect condiment. However, as is the case with ketchup and mustard, there's seemingly some room for improvement, or at least experimentation. Brands are stepping up their ranch game with bold new flavors and even several plant-based options for all. Pick up a bottle of Tessemae's Organic Habanero Ranch, or if you don't eat animal products, give Acid League Oatmilk Ranch Prebiotic Vinaigrette a whirl.