Brinjal Caponata: Rich with eggplant and seasoned with cumin and curry leaves, this sweet-and-sour mixture is a great complement to grilled fish, lamb, nutty cheeses, and breads.

Lemon-Sultana Marmalata (With Carraway & Saffron): You can never have too much of a good thing! Fragrant Afghan saffron, licorice-scented caraway, citrusy lemon, and Wölffer Estate Vineyard’s Verjus all conspire to produce an evocative marmalade reminiscent of the dried fruit preserves of Turkey. Particularly good with goat and sheep’s milk cheeses, pork, smoked chicken, or white fish. And for dessert, try it on cheesecake, in bread pudding, or stuffed in a crêpe alongside mascarpone.

Spiced Raisin Marmalata (With Ras al Hanout & Smoked Cinnamon): This marmalade transports you down the Silk Road, through musky, oud-scented kasbahs and bustling markets. Sweet raisins cloaked in a sweet-and-spicy syrup with ras al hanout, North Africa’s signature blend of rose petals, cinnamon, and cardamom. Whether you choose to spice up a traditional oatmeal raisin cookie, replace mincemeat in your classic holiday pies, or serve with pork, poultry, and a number of cheeses, this marmalata is sure to wake your taste buds.

Sour Cherry Pomegranate Conserve (With Cocoa, Mahlab, & Orange Flower): Oregon sour cherries meet cocoa, orange flower, and pepper to create this luscious sauce. Try pairing with yogurt, ice cream, cheeses, or nuts.

White Pumpkin and Almond Murabba (Preserves With Cardamom & Vanilla): White pumpkin is layered with almonds and scented with cardamom, cinnamon, and vanilla. A simple yet flavorful mixture that is excellent with game, but just as delicious slathered on toast.