This Summer It’s All About The Condiments

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Summertime and the grilling, at least, is easy. As the coronavirus pandemic continues to keep people at home, backyards have become the new vacation spots and the grill the new restaurant. This summer, it’s all about the condiments as a variety of offerings from Black Truffle Infused Olive Oil to Horseradish to Golden Turmeric Tahini seek to reinspire cooking at home and become must-haves. 

Silver Spring Foods, the world’s largest grower and processor of horseradish has seen online order counts increase by 123 percent over last year with their Silver Spring, Kelchner’s, and Bookbinder’s brands which including grilling condiments like Applewood Smoke Flavored Horseradish, Sriracha Sauce, Sweet n’ Hot Honey Mustard and more.

While Silver Spring Foods has been around since 1929, newer brands are also seeing increases in sales and some are pivoting their business models to meet growing demand for direct-to-consumer sales.

Red Clay Hot Sauce closed April 2020 with more than 3.5 times the gross revenue from April 2019. Founded in 2014, the brand, which in before times primarily sold to restaurants, has focused on direct-to-consumer sales in recent months, launching on Amazon AMZN at around the same time many shelter-in-place orders went into effect. 

“While we are first and foremost a restaurant hot sauce, because restaurants closed for months, we saw the chance for our premium food products brand to sell direct-to-consumer more dynamically, in a way that most hot sauce brands do not,” CEO Molly Fienning said.

Even as places begin to reopen Fienning said the company continues to see their direct-to-consumer sales grow and believes it will be an essential part of their business going forward.

“I believe the pandemic has accelerated the trajectory of e-commerce by a decade, and many people’s new habits of buying most things online will likely continue post-COVID.”

For beloved New York City cooking school Haven’s Kitchen, the pandemic forced the closing of their brick-and-mortar business. Still, their line of sauces, which became available nationally in more than 400 Whole Food locations and hundreds of regional grocers this past April, has helped to keep the business going.

“I started Haven’s Kitchen cooking school to get more people cooking and enjoying the process,” said Haven’s Kitchen Founder Alison Cayne. “My goal has always been to make cooking at home easier, faster, more fun and more delicious because it’s not only good for our personal health, but the health of our communities, local farmers, and the environment. Our sauces being available across the U.S. means we’re helping more people enjoy cooking and see it as a fun expression, rather than a chore.”

While Cayne won’t be reopening her brand’s physical location, she will continue to offer virtual cooking classes and the sauces.

“We’re exposing consumers across the country to flavors they may not have tasted before and a product that isn’t boiled beyond recognition or laden with preservatives. Our sauces are making their lives easier, without sacrificing quality or flavor. Our classes give people the skills, and the sauces give people the tools to get them excited about cooking at home,” Cayne said.

As many of us continue to do more cooking at home than we ever have before hopefully condiments like Cayne’s and others will keep us out of a cooking rut.

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