Condiments throughout history have played an important role not only for cooking foods and making sauces, but for libations as well as for their many healing properties.

It has been said that young balsamic vinegar is excellent for cooking and salads, older balsamic for finishing, well-aged balsamic vinegar for desserts, aperitifs, digestives and the shear extravagance of enjoying a luxury only a few can experience.

So we've done our homework and we've done it well. We now offer a few of the finest Italian balsamic vinegars and Italian Saba on the market today.

We've also discovered a wonderful California verjus (also known as a juice made from green grapes that contains no alcohol). It is an excellent substitute or addition to recipes calling for wine, citrus or for an acidic flavor.

Our most recent discovery is a new twist on a lesser known Indo-European fruit, the pomegranate. The fruit and wine is cooked to a syrupy sweet/tart consistency that can be used in a variety dishes from appetizers to desserts.