In America, we love our condiments, but we stick to (what we consider to be) the basics. Ketchup, mustard, mayonnaise, and ranch dressing; peanut butter and its BFF jelly; and maybe some marmalade, tartar sauce, barbecue sauce, or relish if you’re feeling really crazy. We think of ourselves as awfully seasoned in the spreadables world, but hop on a plane and blow this popsicle stand, and you’ll realize that we kinda don’t know shit. We owe China for our soy sauce and hoisin, Japan for teriyaki and ponzu, and Southeast Asia for fish sauce and a countless variety of delicious chili pastes. India is home to mouthwatering chutneys, while their South and Central American counterparts are the infinite rainbow of salsas.[…]