Great — here’s a practical, clean-pantry guide to non‑GMO condiments plus tips for choosing and storing them.

What to buy (clean, non‑GMO-friendly choices)

• Ketchup: choose varieties that are organic or Non‑GMO Project Verified and that do not list high‑fructose corn syrup (HFCS) or “natural flavors” from unclear sources.
• Mustard: most plain mustards (yellow, Dijon, whole grain) are naturally non‑GMO; prefer organic or labeled Non‑GMO Project Verified if concerned about additives.
• Mayonnaise & sandwich spreads: pick mayo made with cage‑free eggs and non‑GMO oils (or olive/avocado oil); look for organic or Non‑GMO Project Verified.
• Soy sauce / tamari: seek organic tamari or soy sauce (organic = non‑GMO soy) or coconut aminos (soy‑free).
• Vinegars: plain distilled white, apple cider vinegar, red/white wine vinegar, and sherry vinegar are naturally non‑GMO; raw/unpasteurized ACV (with “mother”) is popular for clean pantries.
• Hot sauce & chili pastes: many are simple (chilies, vinegar, salt); pick brands with minimal ingredients and organic when available.
• BBQ sauce & marinades: choose organic or Non‑GMO Project Verified versions and avoid HFCS and industrial seed oils if you want cleaner ingredients.
• Salad dressings & vinaigrettes: choose oil + vinegar dressings made from olive/avocado oils or labeled organic/Non‑GMO Project Verified.
• Cooking oils: avoid unlabelled “vegetable oil” (often canola/soy/corn). Prefer extra‑virgin olive oil, avocado oil, or oils labeled non‑GMO/organic. Note: conventional canola, soy, corn, and sugar beets are common GMO crops in the U.S.
• Nut/seed butters: pick single‑ingredient almond or peanut butter (nuts + salt) or jars labeled Non‑GMO Project Verified / organic. Avoid added sugar or vegetable oil blends.
• Sweeteners & syrups: choose pure maple syrup, honey, or organic sugar (conventional cane sugar and beet sugar can be from GMO sugar beet; organic sugar is non‑GMO).
• Pickles, sauerkraut, fermented foods: many are naturally clean — choose products with short ingredient lists and, if desired, organic or Non‑GMO Project Verified.

Labels to prioritize

• Non‑GMO Project Verified — third‑party verification specifically for GMO avoidance.
• USDA Organic — organic standards prohibit GMO ingredients, so organic = non‑GMO.
• “Certified Naturally Grown” or other trusted organic/local certifications.
  If a product claims “non‑GMO” without a recognizable certifier, read the ingredient list.

Ingredient red flags (avoid for “clean”/non‑GMO pantry)

• High‑fructose corn syrup (HFCS) and many corn‑derived additives (corn is commonly GMO).
• “Soy” or “soy lecithin” from unspecified sources (unless labeled organic/non‑GMO).
• “Canola oil,” “vegetable oil” (often canola, soybean, or blends from GMO crops).
• “Sugar” can be cane or beet — beet sugar is often GMO unless labeled organic.
• Vague “natural flavors” or “artificial flavors” — they can hide GMO derivatives or industrial processing.

Shopping & pantry tips

• When in doubt, buy organic. Organic certification excludes GMOs and tends to limit additives.
• Use Non‑GMO Project Verified for direct GMO verification when organic isn’t available.
• Read the ingredient list: shorter lists with recognizable ingredients = cleaner product.
• Buy glass jars where possible (less leaching) and choose minimally processed condiments.
• Store opened condiments per label: most vinegars and fermented products keep long refrigerated or in a cool pantry; oils keep best in a cool, dark place and used within a few months after opening.

If you want, I can:

• Create a shopping list of specific Non‑GMO Project Verified or organic brands available where you shop (I can look up current brand verifications).
• Suggest simple homemade recipes for ketchup, mayo, mustard, dressings, and hot sauce so you control every ingredient.

Which would you like next?