New spices, please!

All plates and tablewear in Munich.

Are you bored with the things on our plate? Then it’s time to look for new condiments to spice up your food routine. Lately, interesting spice combinations are coming up, making our food taste more exciting, often better and delicious.

We talked to two inventors who came up with a brilliant new spice combination, which should not be missing on your kitchen board. Champagne ketchup or hot honey, anyone?


Victoria Amory

Victoria Amory & Co. started after a school fundraising effort, where they sold over 200 jars of savory sauces in 10 minutes. In 2012 she developed a line of cooking sauces, foods and condiments which are sold nationally and through her website, She likes to share her experiences, disasters, achievements and just everyday knowledge with all her friends, as she believes that this is what makes us real and true.

IRMA: What motivated you to open your shop?
Victoria Amory: I produce a line of artisanal sauces, condiments and flatbreads. We launched in early 2014 with the idea that we all needed a line of healthier condiments to use everyday with the organic/artisanal products on the market. Our sauces are designed to enhance and elevate your everyday meals and make those simple tacos, sandwiches, burgers and salads so much better.

IRMA: What is the best addition to your famous Champagne Ketchup?
Victoria Amory: We use brown sugar and champagne vinegar in addition to tomatoes. Very few, very good ingredients.

IRMA: What flavour mix would you like to create as well?
Victoria Amory: We are always working on new ideas…. but nothing is set in stone at the moment.

IRMA: What was most challenging in marketing the product?
Victoria Amory: Everything is challenging! What I learned is that another brand has to come off the shelf for me to go in, so competition is brutal. So, there is a waiting period….

IRMA: How important is packaging when it comes to food?
Victoria Amory: I think it is very important as we want to like to open the fridge or the pantry and look at attractive design, jars etc. in addition to having a fabulous tasting product.

MIKE’S HOT HONEY founded by Michael Kurz

Mike at his pizzeria Paulin Gee’s in Brooklyn

Mike says: I developed a love for spicy and hot sauces late in my life, but I always loved honey, so it was about time to combine my old love with my new one. Hot honey sounded exactly like the flavor I should try out.

Established in Brooklyn, NY in 2011, Mike’s Hot Honey is a chili pepper-infused honey, an extremely versatile condiment. Their sweet and spicy Hot Honey is a delicious pairing with a wide variety of foods including pizza, chicken, ribs, biscuits, salads, fruits, cheeses and even ice cream. Also useful in cocktails and marinades, Mike’s Hot Honey is a condiment made with the heat-lover in mind. Mike’s Hot Honey is made with wildflower honey harvested from New York apiaries.

Here is Mike’s favourite recipe:

Mike’s Hot Honey Dressed-up Brussels Sprouts

Servings: 4-6

4 strips bacon
1 pound Brussels sprouts, halved
3 tablespoons fresh shaved parmesan
2 tablespoons Mike’s Hot Honey

In a cast iron pan, cook bacon over medium heat. Once cooked, remove bacon from pan but save the rendered fat. Add halved sprouts and cook in bacon fat over medium heat until tender. Remove from pan, drizzle with Mike’s Hot Honey and toss in a bowl with crumbled bacon bits. Finish by shaving parm over sprouts and serve!