| Meet 5 unique, small-batch flavors, just in from NYC. | | | | ...is vinegar. That's right, it's not just for salad: The NYC-based vinegar enthusiasts behind Ramp Up felt like it had a bad rep (acidic, overpowering) and crafted the unique, small-batch varieties you see here. | | | | | | | | | | | Black Garlic | | | | This flavor's a little sweeter and more complex than straight-up garlic—it's game-changing on everything from chicken to veg to pizza. | | | | | | | | | | Red Miso | | | | Call on this one to give a big hit of umami to eggs or braised meat, or to enrich and power up standbys like spaghetti bolognese or tacos. | | | | | | | | | | | | | Turmeric | | | | Add the earthy-yet-citrusy flavor of turmeric to seafood, fruits, and vegetables. We're particularly fond of it in cocktails and mocktails. | | | | | | | | | | |  | | | Our goal is to make it easy for people to create bright, punchy, well balanced flavor in basically any dish. Our vinegars actually enhance flavor, compared to your more traditional heavier dressings and sauces, which can mask the flavor of your food. | |  | | | Johnathon Garvey | | Co-Founder | | | | | | | One Pantry Staple's Playbook | | Another vinegar enthusiast, Michael Harlan Turkell—he wrote a book on the stuff—looks at how vinegar is made, how to cook with it, and how to start building your vinegar shelf (that's a thing, just called it). | | | |
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