Live Forest Farms Balinese Cashews: Sweet, creamy, sustainable, single-origin nuts imported from Bali. $10 at New Seasons

Hot Winter Hot Sauce: Hot Winter uses its own heirloom chile variety to create a thick, neon red sauce with a fermented kick akin to Sriracha. $7.69 at People’s Food Co-op

Republic of Jam Marionberry Espresso: Silky smooth jam with dark espresso undertones. $10 at 

Los Roast Green Chile: Pure Hatch chiles from New Mexico with a slow heat and bright fruitiness. $8.75 at P’s & Q’s Market

Goose Hollow Granola: The taste of toasted oatmeal cookies with hazelnuts, shredded coconut, and sea salt. $11.49 at Whole Foods

Picklopolis Whole Grain Mustard: Creamy, with a grainy crunch and green-garlic edge. $6 at PSU and Shemanski farmers markets

Nong’s Khao Man Gai Sauce: Cart queen Nong Poonsukwattana’s iconic garlic-ginger-soy sauce, bottled. $10 at Uwajimaya

Portland Creamery Cajeta Caramel: Addictive goat’s-milk caramel with tangy apple notes that does wonders served atop Portland Creamery’s goat cheese. $13.99 at New Seasons

Seely Mint Patties: Like a York Peppermint Pattie, only better. Made with organic, smooth-tasting Oregon mint. $6.99 at Alberta Co-Op Grocery

Eliot’s Adult Nut Butter Spicy Thai: A supremely nutty spread with bright flecks of lemongrass, kaffir lime, and a spicy hit of cayenne. $8 at Bowery Bagels

Cacao Premium Drinking Chocolate: A creamy, complex mix of Cacao’s meticulously curated dark chocolates. $25 at Cacao

Pinkleton’s Curious Caramel Corn Orange Cardamom: Crunchy pops of orange zest and cardamom spice with a peaty, scotch-like finish. $9.89 at World Foods Portland

T Project Tea: Beautifully packaged high-end tea concoctions with blends that pay homage to songs from the ’60s and ’70s. $10–22 at Alder & Co

Hot Mama Salsa Guajillo Chile Oil: Sauvie Island–grown guajillo peppers, toasted and fried with a smoky mild heat. $7.99 at Cherry Sprout Produce

Find more local foods and drinks to swoon over in our A to Z Food Lover's Guide to Oregon.

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