Be Safe, Use a Condiment

In celebration of National Mustard Day, Flavorphiles is bringing the heat, just not the hot sauce.This week, Tanner and Jerry dive into the world of spicy condiments, from chili crisp and horseradish to hot mustard, yuzu kosho, and the jars hiding in the back of your fridge that may or may not still be alive. Then they answer one of sushi’s great green mysteries: what is wasabi, really, and why is the stuff most people eat basically wearing a disguise?Barry Levenson, founder and curator of the National Mustard Museum, joins the show to talk mustard history, mustard culture, strange mustards, great mustards, and how a baseball heartbreak somehow led to one of the world’s greatest condiment collections.Finally, Tanner walks Jerry through a blind tasting of six different peppercorns, including black, white, pink, green, long pepper, and Sichuan peppercorns. Jerry tastes them for the first time and discovers that “pepper” is not one thing—and sometimes it is not technically pepper at all.Be safe. Use a condiment.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.