Store cupboard favourites

Mixing up your Baxter’s and your Branston’s? Fear no more. Our handy guide to these kitchen classics can help prevent you going condimental.

Branston’s Pickle

We’ve been bringing out the Branston since 1922 – a favourite in a ploughman’s. But we’ve only been using that slogan since its TV ad in 1972.

HP Sauce

This is one Parliamentary gravy train we can get behind: it was once nicknamed “Wilson’s gravy”, thanks to PM Harold’s fondness for the stuff.

Colma n’s Mustard

Since 1814, we’ve been as keen as mustard on Jeremiah Colman’s creation. Slathered on sausages, or as a side to beef, it remains hot stuff.

Golden Shred

James Robertson brought the taste of sunny Seville to Scotland in the 1860s. Even reaching (stories say) deepest, darkest Peru.

Heinz Ketchup

Pittsburgh created – by Henry John Heinz – and Pittsburgh painted – by Andy Warhol, who honoured the iconic bottle in the 1960s.

Sriracha

A newcomer, first made in 1980s America, but you couldn’t call it green: its colour varies depending on when its chillies are harvested.

Baxter’s horseradish

1868: a good year for larders. McIlhenny founded his tabasco company, and the Baxters opened a grocery, creating preserves and pickles.

Marmite

You either love it or you… might not know that the label of this Burton-on-Trent invention shows the French cooking pot, la marmite.

Tabasco

Mexican peppers, with Louisiana salt, originally sold in cologne bottles. This 19th-century condiment is now sold in 195 countries.