Burnt & Salty

What’s that? When Burnt & Salty first launched, its entire product line consisted of Korean mustard. But Cris Miller and Bob Cook, who works full-time as Edmund’s Oast’s executive chef, over the past two years have found saucy new ways to meld the “sweet, salty, spicy, savory” flavors they revere.

Now four condiments bear the Burnt & Salty label: In addition to Korean mustard, Miller and Cook sell a spicy version of the original recipe, a Thai-style chili glaze and Coconut Suka, a spicy vinegar designed to dress chicken and vegetables.

Who recommends it? RJ Moody of Spero

Why? Happenstance helped: Moody was eating when asked to provide an endorsement, and his mind wandered to the condiment he would have liked to apply to his lunch. “We’ve used the mustard on a menu item in the past,” he says. “It’s delicious, especially on hotdogs.”

Where is it? Burnt & Salty offers online sales at burntandsalty.com, but its bottles are available for retail sale in five states, plus the District of Columbia. In the Charleston area, purveyors include Bottles, The Veggie Bin, Caviar & Bananas, Ted’s Butcherblock and The Glass Onion; a complete list of merchants is available on the website.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.