E41 - Be Safe, Use a Condiment
Published: August 1, 2026
Duration: 39:33
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 ta...
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 ta...