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Condiments Questions

Condiments

Paleo Questions

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by 0 · about 20 hours ago

Why is it ok to have salt while on a Paleo diet? I even see questions like "which salt should I have? Himalayan, Black or Sea?" Did stone age people really collect and use salt? Which cultures? I'd love to know that a hunter gatherer culture... (more)

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Selicar 0 · June 14, 2014 at 8:58 AM

I'd definitely still be paleo. There are so many other spices to chose from, and as a kid my grandmother, who did all the cooking, barely put a pinch of salt in most foods. As for its health benefits, we actually have absolutely no idea. I... (more)

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by 30 · about 21 hours ago

Hey there, I am fairly new to Paleo and this is my first post on these forums, so I'm hoping you'll bear with me. For a first question this is going to be especially loaded. It's more like 4 questions in one. Yesterday I bought a fair amount of... (more)

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raydawg 0 · May 19, 2013 at 3:16 PM

In general try to look for clean condiments. Anything with xanthan gum or caragenan, or "natural" flavor or artificial color should be avoided. The big things to avoid are going to be ketchup (HFCS - always from GMO corn and harmful source of... (more)

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by 0 · about 21 hours ago

Can you have condiments? ketchup, mustard, mayo

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Sharon_11 0 · April 30, 2013 at 11:21 PM

When I first started eating paleo I was very strict. Over time, I have realized that sometimes it's just easier to use store bought condiments. I use very little so it doesn't impact my health. I do make my own mayo. I try to eat atleast 80%... (more)

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by 0 · about 21 hours ago

Can you have condiments? ketchup, mustard, mayo

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by 2949 · about 21 hours ago

I made really good fermented sriracha recently. Fermentation on my countertop started within 24 hours and lasted for three days. I didn't use any starter cultures, just sealed the jar tightly. It was delicious with chicken and hard-boiled... (more)

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Janknitz 0 · February 02, 2013 at 8:03 PM

My ferments are SO SLOW this winter because we don't heat our house much. Try moving it to a warmer spot.

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by 5808 · about 21 hours ago

It's Lamb-burger Thursday! What are some tasty homemade condiments/toppings for my lamb burger?

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CoconutBliss 0 · February 01, 2013 at 2:20 AM

a minty tzatziki or beetroot relish!

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by 1418 · September 28, 2014 at 3:53 AM

How many of you make your own fish sauce? What kind of fish do you use for your sauce and do you add any other spices? I would like to add that it is a very easy process.

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by 2949 · about 21 hours ago

I'll be making paleo ketchup based on a Paleo Comfort Foods recipe this weekend. The recipe calls for half a cup of water, and I'm thinking of substituting it with beef stock. Would that make for a tastier ketchup, or would it clash too much? My... (more)

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Janknitz 0 · January 26, 2013 at 12:04 AM

Ketchup can generally be stored for quite a while, but maybe not if made with beef broth. If you don't think you'd use it all up quickly that's something to consider.

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by 10 · about 21 hours ago

I am looking for paleo friendly condiments as I just don't have the time to make my own right now. I would like to find ketchup, mustard, barbeque sauce, and mayonnaise. Does anyone have any brands that they purchase that are paleo friends or... (more)

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Michelle_22 0 · October 09, 2012 at 10:53 PM

IMHO, healthy people don't get diabetes because they consumed x grams of sugar in their ketchup on occasion. If you're eating an otherwise healthy diet, I don't think a small amount of sugar in a condiment will do you in. Unless you're that... (more)

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by 15 · September 30, 2014 at 3:44 AM

Has anyone else besides me noticed various condiments effects on symptoms of inflammation? Case in point: About a week ago I ate eggs with zero signs of intestinal distress or inflammation. A few days later I added black pepper to the mix and... (more)

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Thomy 0 · August 26, 2012 at 7:44 AM

Yeah, I'm allergic to dairy, but I can tolerate ghee well. This totally changes when I add capsaicin containing spices. Haven't tried pepper yet.

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by 10 · September 30, 2014 at 3:37 AM

What kind of stuff can I make at home and put in a jar in my fridge that will keep for a while? I make homemade hot sauce which seems to keep for at least a couple weeks. Flavored butter also keeps. Most everything else I've messed with goes bad... (more)

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ulcova 0 · May 12, 2012 at 6:48 PM

I make mustard myself, that keeps fresh for several months in a bell jar in the fridge. I am always tweaking the basic recipe until I find my favorite one, but I always do brown and yellow seeds, next time I might try to leave the brown whole and... (more)

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by 3315 · about 21 hours ago

I've never purchased prepared horseradish before, but this evening I decided to grab some for my roast. To my great dismay, the first jar I picked up had SOYBEAN OIL listed as the FIRST ingredient. I read the ingredients on jar after jar, and... (more)

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jesuisjuba___paleorepublic_com 0 · December 22, 2011 at 2:03 PM

Not sure where you live but in a pinch I can get a jar at different greenmarkets in NY and Brooklyn as well as a few poncey stores. Just horseradish, salt, vinegar, water. Other than that I don't know of any brands.. sorry. My family grew... (more)

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by 20 · about 21 hours ago

Hey guys. I've been checking out various condiments, and I noticed that whilst Colmans mustard has sugar in it, French's has none. It has a very small amount of carbs in it per 100g, and it uses 'spirit' vinegar. Is it ok to use? FRENCH'S??... (more)

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Kasra 0 · October 22, 2011 at 3:52 PM

Unless you're habitually eating gobs of mustard, you have exponentially bigger problems in this world.

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by 2936 · about 21 hours ago

What's a good spread to moisturize my hamburger patties and other dry meats? Butter is nice, but it's gonna get tiresome. I've gone totally non-botanical, don't even want herbs for now. Don't even use salt (blood pressure). So what are my options? (more)

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none 0 · September 26, 2011 at 7:34 PM

By now you should be making a killer bone broth that is pure beef jello once cooled in the fridge, yes? If not, you must get on that. Sooo, once you have that broth, all goopy and jello-ey, you need to reduce it on the stove some more to make a... (more)

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by 78407 · about 21 hours ago

What's your recipe as I can't seem to get mine where it's like mayo- more of a runny consistency!

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Sgroh87 0 · September 01, 2011 at 10:40 PM

I make this, but I use a half/half mix of macadamia nut oil and melted bacon grease instead of the olive oil/ghee: http://www.marksdailyapple.com/homemade-ghee-mayo/ (more)

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by 12174 · September 30, 2014 at 3:17 AM

Setting aside for now the usual "Why don't you just make your own?" argument, are there any commercially available Indian condiments/simmering sauces that are paleo-friendly? I'd like to throw some leftover pieces of chicken into some masala (or... (more)

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Shari_Bambino 0 · August 11, 2011 at 2:47 PM

I have not found one and I've looked. I will use Seeds of Change simmer sauces sometimes but they have sunflower oil in them. I try to make my own and freeze in 1 cup portions so I can use them as you describe. Just pull it out and dump it over... (more)

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by 11099 · about 21 hours ago

So I love to ferment, and, especially in the summertime, my kitchen counter is full of bubbling crocks and jars. I have been wanting to make some fermented condiments, especially ketchup, but the only recipes I can find have whey and sweeteners... (more)

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paleohacks 0 · June 28, 2011 at 4:03 AM

I made my probiotic, fermented Ketchup with organic tomato paste, salt and spices of my choosing. To get the tart sweet taste of Ketchup and to ferment it I added Kombucha to the desired consistency. If you don't make your own I would recommend... (more)

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by 253 · about 21 hours ago

Hey guys!!! I would like you all to share various sauces and condiments you use daily. I'm particularly interested in ketchup, BBQ sauce and garlic sauce.

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Steven_1 0 · June 05, 2011 at 3:26 AM

I use the simple ketchup recipe from this link: http://paleodietlifestyle.com/homemade-paleo-condiments/ It's very simple and tastes really good! Even my kids will eat it! Not very fond of the BBQ sauce, but I've never found any other Paleo... (more)

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by 270 · about 21 hours ago

I know condiments can get dicey but what is the verdict on louisiana's pure Crystal hot sauce. Here are ingredients: Aged red cayenne red peppers, distilled vinegar, salt.

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Casey_1 0 · May 23, 2011 at 3:21 AM

If hot sauce is wrong, I don't want to be right!

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by 35 · about 21 hours ago

Whatever we do, my wife and I, who have been Paleo for the past month (with just 2-3 meal cheats so far), can't give up assorted set of condiments. Now, I know that someone of them have the bad stuff in them - soybean, sugar and MSG, but is it... (more)

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Shari_Bambino 0 · May 11, 2011 at 5:07 PM

Anyone can give up anything. Convincing yourself it doesn't matter is kind of lame. Own your choices. You don't want to give up the condiments you love. Personally I think that's fine. All you can do is all you can do. I never think it is wise... (more)

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by 12174 · about 21 hours ago

After seeing it recommended somewhere on the paleosphere, it seems like I'm adding tamari to almost all of my animal protein these days...which is probably getting excessive since tamari is based on fermented soy. Help me bust out of my tamari... (more)

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Jos 0 · February 15, 2011 at 5:32 PM

You could use Raw Coconut Amino...google Coconut Secret Coconut Amino..the cheapest i could find is on iherb.com. If you're a first time customer, you can use promo code SUT585 to save $5.00. Shipping is free if you order at least $40.

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by 6550 · about 21 hours ago

I've been making my own mayonnaise for years, but since switching to a more ancestrally-appropriate diet, I've found that making mayo with olive oil doesn't quite do it for me. I want my mayonnaise to taste like Duke's, not like Il Duce's. I've... (more)

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AlanBeall 0 · December 03, 2010 at 3:15 PM

Chris Masterjohn says Macadamia oil. He knows more about oil than the Rockefellers.

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by 693 · about 21 hours ago

I'm the guy who puts ketchup on nearly everything. I've gone to non-HFCS brands, but it still has sugar. By eliminating a lot of the foods I used to put it on I've reduced my ketchup use, but I'd like to find a good paleo alternative. I've... (more)

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Allan_1 0 · November 05, 2010 at 7:56 PM

I've found that when I make tomato sauce, if I just cook it down a lot, it becomes super sweet like ketchup. I'd recommend buying a ton of tomatoes when they're ripe in late summer and cooking them down until it's nice and thick. Then add some... (more)

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by 45 · September 30, 2014 at 4:19 AM

We use coconut oil mainly, olive oil somewhat but cannot find a store-bought mayonnaise made solely with these. All have either safflower, sunflower, soybean or canola or a combination of these. Of these which would best choice if only used... (more)

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Paleo_Seb 0 · October 11, 2010 at 12:01 AM

You can make your own mayonnaise with a mixture of coconut oil and olive oil or bacon fat. You can use any fat, but have part of it as olive oil makes it not harden as much in the refrigerator. Mayonnaise is simply an emulsion of fat with egg... (more)

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by 513 · about 21 hours ago

I am making burgers next week and plan to use lettuce for buns and I was thinking of putting onion, guacamole and bacon on the burger itself. Any other ideas for paleo-friendly burger toppings? What do you use?

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gilliebean 0 · September 20, 2010 at 11:46 PM

I make homemade mustard. Montana Jones' Yumtastic Hot Dog Mustard 2 tbsp ground yellow mustard seed 1 tsp ground brown mustard seed Add 1 1/2 tbsp water, blend to a thick paste and let sit overnight. Then add... 1/4... (more)