Make a quick visit to the pantry aisle at any local store and you will get to see gochujang bottles sitting next to tamarind paste, peri-peri spices rubbing shoulders with garam masala, and artisanal hot sauces blending Indian chillies with Mexican recipes—not to forget miso, harissa, sumac and za’atar, which have now become desi kitchen essentials.
From global gourmet shelves to Indian pantries, condiments are having a flavourful renaissance. Once confined to the familiar realm of ketchup, mustard, or the classic achar, these preparations have now become as varied and inventive as the demands of the modern palate.
On the shelf
With innovation comes variety—and with variety, the pantry becomes a playground. There’s a new wave of culinary creativity reshaping how consumers experience flavours as more brands enter the realm of handcrafted sauces, global spice blends, and reimagined pantry staples.
Last year, Duchess of Sussex Meghan Markle’s lifestyle brand, As Ever, introduced two elegant pantry items—an apricot spread and orange blossom honey, alongside her core collection of herbal teas, crepe mix, and flower sprinkles.
In the US, actor Glen Powell launched Smash Kitchen at Walmart, offering classic condiments like ketchup, mustard, mayo, and BBQ sauce, elevated with clean-label ingredients like cage-free eggs and organic California tomatoes.
Back home, too, celebrities are helping popularise bold global flavours. While actor Janhvi Kapoor champions gochujang noodles on Instagram, Ranveer Singh continues to endorse Ching’s Secret.
Homegrown brands are also rethinking traditional condiments to introduce products like smoked tomato chutneys, jackfruit and mushroom pickles, and gunpowder blends in sauces reformulated for global palates and longer shelf lives.
“Condiments are no longer background players. There’s a clear shift toward bold, global flavours like miso hot sauce, gochujang mayo, aged cheese koji, or fermented chilli blends. At the same time, regional Indian condiments are being reimagined in modern formats like dry chutney powders as seasoning mixes,” says Kula Naidu, director of hospitality consulting brand Secret Ingredient.
Naidu sees a noticeable shift in urban Indian kitchens towards global flavours and inventive pantry staples. Chilli oil, for example, is no longer niche. It’s now a pantry essential. Flavoured butters like bacon or garlic herb blends are gaining traction, while spice mixes such as peri-peri, chipotle, cheese and onion are offering dynamic seasoning.
There’s also growing enthusiasm for infused oils such as aglio e olio, chilli garlic, and rosemary variants.
Asian condiments are booming in Indian kitchens. Korean staples like gochujang and gochugaru, and Japanese fermented ingredients like miso and koji are now more accessible because of better sourcing networks and savvy retail platforms.
Meanwhile, ready-to-use sauces like Thai basil, teriyaki, and stir-fry blends are in high demand for their versatility and flavour depth.
“What sets the new generation apart is their fusion-forward approach—think soy-caramel glazes, miso butter, or truffle-infused hot sauces. These products reflect a desire for bold, global flavour profiles layered with complexity and depth,” explains Naidu.
Another defining factor is the rise of chef-led, small-batch creations, inspired by restaurant techniques and kitchen experimentation that stand out from mass-market offerings.
“Sourcing has become smarter. Improved logistics and supplier networks have made it possible to access fresh passion fruit, microgreens, or speciality herbs even in cities like Jodhpur or Indore. Innovation in storage and packaging, including vacuum sealing, cold-chain delivery, and shelf-stable formats, ensures these artisanal products stay fresh without relying on heavy preservatives. This intersection of quality, creativity, and convenience is shaping the way India consumes flavour,” adds Naidu.
Modern food format stores like Food Square are curating global as well as homegrown delicacies.
“In the last half-decade, truffles have gained significant acceptance among Indian consumers, driving a rising demand for luxurious and gourmet products. To cater to this, we’re innovating our truffle range with truffle oils and sauces, cheeses, pastas, ready-to-eat cuppas, truffle with honey, soy, balsamic,” says Lalit Jhawar, co-founder and CEO, Food Square.
Pantry staples are the backbone of Food Square, contributing to nearly 65% of total revenue, and have shown consistent year-on-year growth. The segment sees spikes during weekends and festive seasons, when time-strapped food lovers reach for grab-and-go gourmet options.
With a catalogue of over 10,000 SKUs, Food Square’s offerings range from mangosteen-leaf crisps to limited-edition flavour drops like Lucky Charms cereal, Tiger Yakky savoury snacks, Dolce & Gabbana food products, and Giffard’s exotic fruit infusions.
“The diverse portfolio is designed to keep its affluent, health-conscious, and adventurous clientele engaged,” adds Jhawar of Food Square.
Tradition vs innovation
For generations, Indian dining tables have been adorned with pickles, chutneys, papads, and masalas—often handmade, locally sourced, and passed down through family recipes. From Andhra’s fiery gongura pickle to the sweet-spicy chunda of Gujarat and the earthy spice blends of Kerala, India’s regions have long contributed to a vibrant condiment culture.
But today’s consumer seeks more. There’s a growing demand for globally inspired formats rooted in local flavour— condiments that elevate simple meals like dal-chawal, paratha, or street food into culinary experiences.
“We upgrade everyday products for consumers who value clean-label ingredients, authenticity, and versatility, not just spice or sweetness,” says Sagar Merchant, founder of Kaatil, which offers Indian-inspired hot sauces, ketchups, and chilli oils.
Their range uses chillies from across India—Lavangi from Maharashtra, Byadgi and Guntur from the south, and the intense Bhoot Jolokia from the northeast—each contributing unique heat and character.
“Our goal is to reimagine traditional flavours in modern, multi-use formats,” he adds. The company is targeting Rs 50-Rs 100 crore in the next five years in revenue.
Similarly, Martban Pickles has a range of pickles like amla, mushroom and mixed vegetables to sweet mango cardamom chutney and litchi squash. Started in 2020 by Harpal Singh Gulati, the brand taps into nostalgia with pickles made using traditional Indian spices and methods, drawing from family recipes passed down by his mother and grandmother.
Their focus on locally sourced ingredients and regional authenticity has driven 25-30% revenue growth since its launch in 2020. “Modern consumers seek to elevate everyday meals with authentic flavours, especially chutneys and pickles, that evoke memories of family recipes and cultural heritage,” says Gulati, the founder-owner of Paris Food & Chemical Industries.
Across India, home chefs are increasingly bottling their heritage into handcrafted condiments. Delhi-based chef Jatin Mallick, co-owner of Tres and Dos restaurants, blends tradition with creativity, using his grandmother’s preserved lemon recipe in modern dishes like lemon preserve & miso chicken rice.
“They’ve become an extension of our culinary personality, often rooted in nostalgic memories, yet reimagined through experience and creativity. Preserved lemon is my fondest childhood memory. Now that same ingredient has found a place in our kitchen, adding both flavour and emotion to the plate,” he adds.
Shacchi Anand, a home chef from Bihar running a home kitchen in an event format, Baghar-e-Magadh, finds condiments are not just flavour enhancers but cultural expressions. “I make Magadhi cuisine which is rooted in Ayurveda, seasonality, home-made masalas and slow cooking,” she says.
Her condiments feature cold-pressed mustard oil, apple cider vinegar, Himalayan pink salt, smoked paprika, and nutritional yeast, balancing wellness with flavour.
“People want a plate that tells the story of their homeland. In my cuisine, condiments are the bridge between heritage and innovation,” she adds.
In Lucknow, Mansi Seth Kapoor, a specialist in Awadhi and UP Khatri cuisine, uses traditional methods to create unique oil-free pickles and chutneys.
“For UP Khatris, cumin and asafoetida are key. Our condiments, like burani (garlic-yoghurt dip), smoked aubergine raita, or mathe ki mirch (sun-dried buttermilk chillies), are integral to the meal,” adds Kapoor, who has been organising culinary events like Chef Pin Pop-Up at Shangri-La Eros New Delhi to showcase her traditional cooking style to the urban consumer.
“There is a constant demand for condiments, marinades, and ready-made pastes in home cooking as it calls for experimentation in new recipes and flavours, even at home,” adds Kapoor.
For instance, buknu, a digestive masala with herbs like harad, pipli, ajwain, and black salt, can be sprinkled over snacks and dals, while Lazzat-e-Taam (also known as potli masala), a secret blend used in nihari and galawati kebabs, is made with aromatic roots, flowers, and medicinal herbs.
Other traditional condiments, such as kanji (a probiotic drink made with fermented carrots and beans), murabbas (sweet preserves of fruits and vegetables), and noncha (a dry mango pickle made without oil), are being revived for contemporary use in homes.
A dynamic market
The global condiments market size is estimated to grow by $44.2 billion from 2024-2028, according to market research analyst Technavio, at a CAGR of almost 4.36% during the forecast period. Cultural influences from Western and international cuisines such as Chinese, Japanese, Thai, Indian, and ethnic food variants are driving demand for exotic ingredients.
Natural ingredients, veganism, and plant-based diets are shaping the culinary landscape. Brands like Kikkoman have soy sauce naturally brewed from soybeans, wheat and seasoned with salt, and Mother’s Recipe continues to dominate the market.
Exotic global sauces like Veeba are gaining popularity, McIlhenny Co.’s Tabasco Brand BBQ Sauces and Kraft Heinz’s mayochup dip sauce blend are recent additions in the pantry segment.
E-commerce platforms like Amazon and specialised food delivery apps have democratised access to niche condiments—whether it’s a grandmother’s pickle recipe from a remote village or gourmet chutneys from boutique urban brands.
Amazon India’s grocery and gourmet portfolio continues to see strong, sustained growth, driven by rising consumer interest in wellness-forward, regionally rooted, and globally inspired ingredients. Nishant Raman, director, everyday essentials, Amazon India, says, “Trusted staples from brands like Aashirvaad, MDH, and Fortune remain central to everyday cooking.
There’s a marked shift towards premium alternatives: Khapli and diabetic-friendly flours from Diabexy and Two Brothers Organic Farms, cold-pressed oils from Tata Simply Better and Anveshan, and international condiments from Veeba, Wingreens, and Kikkoman.
The herbs segment is seeing strong traction, with traditional players like Eastern and wellness-focused brands like Urban Platter offering differentiated options. Amazon offers a diverse flavour map, from regional icons like MTR, Chitale, and Eastern to global essentials, reflecting the evolving palates of urban India.”
The e-commerce giant has invested in temperature-controlled supply chains, AI-powered inventory planning, and ultra-local fulfilment networks. With 40-50% year-on-year growth in the category, the ecommerce business continues to onboard emerging D2C brands like Floryo, Rosier, Slurrp Farm, and Zoff, prioritising clean-label innovation, sustainable packaging, and dietary-specific formulations.
Naidu sees the demand is booming, especially in metro and tier 1 and 2 cities, as exposure to global cuisines increases.
“This appetite is being met by a growing number of artisanal producers, gourmet retailers, and niche e-commerce platforms curating high-quality condiments and ingredients. While common global ingredients are now accessible at stores like Modern Bazaar, Foodhall, and Le Marche, more niche items, like artisanal miso or koji, are still largely import-dependent. That said, homegrown brands are quickly adapting, and digital-first food startups are helping close the gap with curated, premium offerings. Demand for high-quality, globally inspired condiments like truffle, has grown by an estimated 30-40%, spanning both the consumer and hospitality sectors,” adds Naidu.
In August last year, Flipkart launched a ‘gourmet’ category under Flipkart Minutes. The selection includes brands like Habanero, Samyang, WickedGud, Barilla, and Abbie’s, among several others, offering Korean instant hits like Samyang and Nongshim for bold, global flavours, Italian pastas and sauces lilke Barilla and Bambino, Argentine staples like Borges and Bertolli, noodle flavours like carbonara and kimchi and pasta varieties like farfalle and spaghetti.
Flipkart Minutes’ consumers have access to over 130 brands and more than 650 products sourced from various international destinations, including South Korea, Italy, France, and the US.
The Gourmet store offers an extensive selection across 12 thoughtfully curated sub-categories, ranging from Korean ramen and Italian pastas to French syrups, artisanal Indian breads, and more.
New-age brands
Homegrown gourmet food brands are blending global flavours with modern packaging techniques, elevating both product presentation and accessibility. Brands like Habanero Foods offer Latin American, Mexican, and East Asian-inspired products that cater to dietary preferences such as vegan, gluten-free, and multigrain options.
Their product range includes Italian pasta sauces, South African peri peri, Thai sriracha, and American barbecue sauces.
“Today, newer ingredients like avocado oil, truffle oil, chimichurri, and sriracha, and clean-label ingredients or natural preservatives such as rosemary extracts are increasingly being used in cooking,” says Griffith David, founder & CEO of Habanero Foods that was started as a Mexican restaurant chain in Bangalore in 2012 but quickly expanded into retail with popular products like tortillas and salsas.
The brand is now available in over 100 cities on Blinkit, Instamart, Amazon, Zepto, Big Basket and has grown substantially with a revenue of over Rs 16 crore in 2024-25, with plans to double that figure this year.
Two Brothers Organic Farms (TBOF), a soil-first organic food company, has seen rapid growth, thanks to its focus on high-quality, region-specific ingredients. Their products include cold-pressed oils and small-batch peanut and almond butters.
Satyajit Hange, co-founder and farmer, TBOF, says the company has seen over 125% y-o-y growth for region-specific ingredients like high-curcumin turmeric from Lakadong, Meghalaya, and deep-red mild-heat red-chilli from Byadgi region in Karnataka.
“The differentiating factor is the origin, flavour, source traceability with relevant test reports to verify authenticity, pesticide-free status and manufactured in-house,” he says.
The gourmet pantry segment has witnessed remarkable growth over the past few years. “We have seen a strong double-digit growth in demand from last year, reflecting that gourmet and organic pantry products are moving from niche to mainstream.
Ingredients that were once considered indulgent or specialty items are now becoming everyday staples for health-aware and flavour-conscious consumers,” says Arvind Patel, MD of Bharat Vedica, a premium organic FMCG brand.
Meanwhile, homegrown cheese brand Crèmeitalia is tailoring flavours for the Indian palate. It has launched new cream cheese flavour options like Korean Chilli, Garlic & Herb, Jalapeño Cream Cheese, and Cheese sauce for everything from toast and tikkas to snack bite party platters and parathas.
“We’re tapping into the evolving needs of chefs and cheese lovers who are looking for easy, flavour-packed cheese options for everyday use,” says Prateek Mittal, co-founder and CEO of Crèmeitalia.
Similarly, Raipur-based whole spice brand ZOFF Foods is changing the spice and ready-to-cook segment with its grinding technology that preserves the essential oils, aroma, and colour of spices. Its fully automated, touchless plant ensures purity and consistency, offering a premium, contamination-free product that sets a standard in the spice industry.
