Smucker's narrowly leads Teddie, with recommendations focusing on peanut butter made only with peanuts and salt. When shoppers look for jam, Bonne Maman is the usual answer.
Since July, Once Againrising has become the go-to brand for peanut butter made without palm oil, while Bonne Mamanrising became the default recommendation for jam.
Latest insights
Week of Sep 21–27 · Since Jul 5
Smucker's Gap between platforms: The platform gap for Smucker's in Condiments and Breakfast Spreads narrowed to 28.6 points, ChatGPT Search ahead
Smucker's Slipping: Smucker's ranked #4 in Condiments and Breakfast Spreads last week and #6 this week
Smucker's Slipping: Smucker's now trails Skippy in Condiments and Breakfast Spreads, #6 to #5
Teddie Gap between platforms: Teddie's platform gap in Condiments and Breakfast Spreads narrowed: ChatGPT Search 52.3%, Google AI Mode 29.1%
Crazy Richard's Gap between platforms: Crazy Richard's's platform gap in Condiments and Breakfast Spreads widened: ChatGPT Search 46.5%, Google AI Mode 16.5%
18% of citations point at the ranked brands’ own sites. healthline.com, facebook.com, sporked.com are the most-cited sites outside the ranked brands’ own domains.
You have some good options! If you want peanut butter with no palm oil, no added sugar, and no other added oils, look for jars labeled natural that list either just peanuts or peanuts and salt in the ingredients.
Here are my top picks in the US, including options from familiar grocery stores. I've checked product listings for their ingredient information.
Ingredients: peanuts. No added salt, sugar, or hydrogenated oils.
Google AI Mode· Oct 4, 2026
If you want a truly pure peanut butter with no palm oil and only peanuts (sometimes with just a pinch of salt), you'll want to look for "natural" or "old-fashioned" styles . Be prepared for a little bit of natural oil separation at the top—a sure sign that no hydrogenated oils or palm oils have been added to keep it emulsified!
Here are some of the best brands that fit your criteria:
Made with literally one ingredient : organic dry-roasted peanuts. No salt, no sugar, and zero palm oil.
Offers unsalted and lightly salted varieties containing only organic peanuts.
A widely available grocery store staple whose ingredients are just peanuts (and optionally 1% or less salt).
A popular regional and online brand made from 100% fresh-roasted USA peanuts and salt, with no added oils or sugars.
Features a simple, clean label containing only fresh-roasted peanuts and a touch of salt.[1][2]
Tip: When you open a jar of 100%-peanut butter, give it a thorough stir the first time, then store it in the fridge to keep the oils from separating again.
Would you prefer a brand that is completely salt-free (100% peanuts only), or is a dash of salt okay? Let me know if you are looking for a specific size or shopping at a particular store!
Can you find me some peanut butter brands that don't have any added oils like palm oil, just peanuts?
Google AI Mode· Oct 2, 2026
Here are several popular peanut butter brands and specific product lines that contain strictly peanuts (and sometimes a bit of salt, but zero added oils or palm oil):
Famous for having a single ingredient on the label—100% peanuts—with no added salt, sugar, or oils.
They offer unsalted and lightly salted options made from dry-roasted organic peanuts with no palm oil or stabilizers.
Their store-brand natural versions (specifically the unsalted variety) contain just dry-roasted peanuts and nothing else.
The ingredients list typically features just two simple items: peanuts and a touch of salt (make sure to look for the "Natural" line, as it has no hydrogenated oils).
Crafted using 100% dry-roasted organic peanuts with zero added sugar, salt, or oils.
If you are open to a powdered alternative, their "Pure" line is a single-ingredient product made entirely of 100% all-natural pressed/roasted peanuts.[1][2]
Note: Because these pure peanut butters lack emulsifiers like palm oil, natural oil separation will occur at the top of the jar. Storing the jar upside down before opening can make the initial stir much easier! [1][2]
Which peanut butters contain only peanuts and avoid using palm oil or any other oil additives?
What are the main differences between barbecue sauce types and how do their ingredients affect the flavor for cooking?
Google AI Mode· Oct 12, 2026
Kansas City Style : Tomato or molasses-based. Thick, sweet, and sticky. Ingredients like brown sugar, molasses, and tomato paste caramelize heavily, making it fantastic for slow-cooking or slathering right at the end of a smoke, though it can burn if applied too early over high direct heat.
Carolina Mustard Style (South Carolina) : Yellow mustard-based. Tangy, sharp, and slightly sweet. The heavy presence of yellow mustard combined with vinegar and brown sugar cuts through fatty meats like pork, acting as a great moisture-locking baste or finishing sauce that stands up well to high heat without instantly burning.
If you want only peanuts: choose Crazy Richard’s, Once Again Unsalted, or Spread The Love NAKED.
If you are okay with salt: Smucker’s Natural or Teddie are good choices.
One thing to know: natural peanut butter often has a layer of oil on top. That's normal when no stabilizing oil is added. Stir it well, then refrigerate after opening if the label recommends it.
Where do you usually shop — Walmart, Target, Food Lion, or somewhere else? I can narrow this down to the best option you can buy locally.
Absolutely. I found several options that do not use added oils such as palm oil. If you want literally just peanuts, there are a few especially good choices.
Crazy Richard’s 100% Peanuts — The ingredient is simply peanuts. No palm oil, added sugar, or salt. Be careful with their No-Stir version, though: that one does contain palm oil.
Yes. I found several U.S. peanut butters whose current ingredient lists contain only peanuts—so no palm oil, peanut oil, hydrogenated oils, or other added oils.
Be careful with products labeled “Natural” or “No Stir.” They can still contain palm oil. For example, Jif Simply Unsweetened contains peanuts, palm oil and salt, while Crazy Richard's No-Stir version also contains palm oil.
My top picks:
🥇 Crazy Richard's Creamy 100% Peanuts — easiest to find and genuinely one ingredient.
🥈 Good & Gather Organic Stir — good inexpensive grocery-store option.
🥉 Once Again Organic Unsalted — particularly good if you want organic and one ingredient.
One caveat: formulations can change, so check the ingredient panel on the jar before buying; Smucker's, for example, explicitly notes that product formulations/packaging can change.
If you tell me where you shop (Costco, Walmart, Target, Aldi, Jewel-Osco, etc.), I can narrow this down to the best peanut-only options available there and compare prices.
Many natural peanut butter brands cater to purists by offering products made strictly from peanuts (and sometimes a pinch of salt), completely avoiding palm oil, hydrogenated oils, and added sugars.
Because these brands use only the natural oils found inside the peanut, you will typically experience natural oil separation at the top of the jar, which requires a quick stir before your first use.
Popular peanut butter brands and specific lines that contain only peanuts (or peanuts and salt ) include:
Would you prefer a recommendation based on whether you want salt included or completely salt-free , or do you need help finding these brands at a specific local grocery store?
You are looking for "natural-style" peanut butter . The great news is that many mainstream and specialty brands fit this exact criteria—containing just peanuts and salt (usually listed as 1% or less, or a dash of sea salt), with zero added sugar and no palm oil or other hydrogenated oils.
Because they don't use palm oil to keep the peanut oils emulsified, oil separation at the top of the jar is completely normal. A quick stir upon opening (and storing it in the fridge afterward) fixes it right up.
Here are the best brands that match your exact ingredient list:
Ingredients: Peanuts, salt (contains 1% or less). Widely available at most major grocery stores and Target.
Ingredients: Freshly roasted USA-grown peanuts and a pinch of salt (also available in an Organic sea salt version). You can find it at retailers like Whole Foods Market.
They carry salted and unsalted varieties made strictly from organic peanuts and a touch of sea salt, with zero palm oil or added sugar.
Ingredients: Freshly roasted peanuts and Himalayan salt.
Most traditional "old fashioned" natural store brands or regional classics stick strictly to the two-ingredient rule.[1][2][3][4]
(Note: If you ever want zero salt as well, brands like Whole Foods 365 and Azure Market also make an absolute bare-minimum "Peanuts Only" version.) [1][2]
If you'd like, let me know:
Do you prefer creamy or crunchy?
Are you looking to buy online or find a specific local grocery store near you?
I can help you pinpoint where to grab a jar right away.
Yes — I found several good matches. If you specifically want peanuts + salt only, with no added sugar and no palm oil, these are the strongest options:
Carolina Vinegar Style (Eastern North Carolina) : Vinegar and pepper-based. Thin, watery, and punchy. Cider vinegar, red pepper flakes, and a touch of black pepper or hot sauce provide zero sugar to burn, making it ideal as a traditional mop sauce during a long, hot smoke or splashed on pulled pork just before serving.
Texas Style : Mop or thin tomato-beef-dripping base. Savory, peppery, and deep. Unlike sweet regional sauces, true Texas-style sauce is thinner, utilizing beef broth, Worcestershire sauce, chili powder, and cumin to complement brisket without masking the beef's natural smoke and bark.
Memphis Style : Tomato and vinegar-based. Thinner than Kansas City style, balanced, and tangy. It relies on a blend of tomato paste, vinegar, and Worcestershire sauce, offering a sharper profile that works well as a post-cooking drizzle or a light finishing glaze.
Alabama White Style : Mayonnaise-based. Creamy, tangy, and zesty. A unique blend of mayonnaise, apple cider vinegar, horseradish, and black pepper. Because mayonnaise is oil and egg-based, it separates and can break over direct high heat, so it is best used as a post-cook dunking sauce or applied right as poultry comes off the pit.
If you'd like, let me know:
What type of meat you are planning to cook (pork, beef, chicken)
Your cooking method (smoking, grilling, slow-cooking)
I can recommend the best sauce match and when to apply it during your cook.
ChatGPT Search· Oct 12, 2026
Barbecue sauce types: flavor, ingredients, and how to cook with them
Barbecue sauce does much more than add flavor. Its ingredients determine whether your food tastes sweet, tangy, smoky, spicy, or savory — and they also affect how the sauce behaves on a grill, in a smoker, or in the oven.
The biggest differences come down to the base ingredient, the balance of sugar and acid, the spices, and the thickness of the sauce.
1. The main types of barbecue sauce
Kansas City style
Sweet, tangy, thick and smoky
Usually made with tomato or ketchup, brown sugar or molasses, vinegar, and spices.
Best for: Pork ribs, pulled pork, burgers, chicken, and sticky barbecue glazes.
Carolina vinegar style
Sharp, peppery, light and tangy
Built around vinegar, black pepper, red pepper flakes, and sometimes a little sugar.
Flavor effect: Acidity cuts through fatty meat, pepper adds heat, and the thin consistency spreads easily without forming a heavy coating.
Best for: Whole-hog barbecue, pulled pork, smoked pork shoulder, and fatty cuts.
South Carolina mustard style
Tangy, savory and slightly sweet
Typically made with yellow mustard, vinegar, sugar or honey, and spices.
Flavor effect: Mustard contributes sharpness and a distinctive savory bite; sweeteners round out the acidity.
Best for: Pulled pork, smoked sausages, pork chops, and grilled chicken.
Alabama white sauce
Creamy, peppery and acidic
Usually combines mayonnaise, vinegar, black pepper, and sometimes horseradish or lemon juice.
Flavor effect: Mayonnaise creates a rich, creamy texture, while vinegar and pepper keep it bright rather than heavy.
Best for: Smoked or grilled chicken, turkey, and as a dipping sauce. It's generally better added after cooking than exposed to prolonged high heat.
Texas-style sauce
Savory, peppery, beefy and tangy
Recipes vary, but often use tomato, beef drippings or broth, Worcestershire sauce, vinegar, and black pepper.
Flavor effect: Worcestershire adds umami and complexity; pepper and vinegar complement rich beef without overwhelming its natural flavor.
Best for: Brisket, beef ribs, smoked sausage, and sliced smoked beef.
Asian-inspired barbecue sauces
Sweet-savory, aromatic and sometimes spicy
May feature soy sauce, hoisin, honey, brown sugar, garlic, ginger, sesame, or chili.
Flavor effect: Soy sauce adds salt and umami, garlic and ginger bring aromatic warmth, and honey creates a shiny glaze.
Best for: Chicken wings, pork belly, ribs, skewers, and grilled vegetables.
These are broad regional and culinary styles, not rigid recipes. Individual recipes can differ significantly, especially within the Carolinas and Texas.
2. How individual ingredients change the flavor
The regional names are useful, but understanding the ingredients helps you customize any sauce to your taste.
Ingredient
Flavor it adds
Effect when cooking
Tomato or ketchup
Sweet-savory, fruity, slightly acidic
Adds body and a coating that clings to meat
Brown sugar
Deep, caramel-like sweetness
Helps create a browned glaze, but can burn
Molasses
Dark, rich, bittersweet sweetness
Adds color and a deeper, heavier flavor
Vinegar
Sharp, sour, tangy
3. How barbecue sauce behaves during cooking
The best sauce depends not just on what you are cooking, but also on when you apply it.
For grilling and sticky glazes
Use thick tomato-based sauces with brown sugar or honey. Brush them on toward the end of cooking, usually during the final 10–30 minutes depending on the heat and the food. This allows the sauce to glaze without burning.
For smoking and long cooks
Thin vinegar-based sauces are useful for basting or finishing fatty pork. They add tang without creating a thick, sugary crust. Apply them judiciously if you want to preserve a dry, crisp bark.
For brisket and beef ribs
Favor peppery, savory sauces with Worcestershire, beef stock, or modest amounts of tomato and sugar. Serve on the side when you want to preserve the meat's smoky flavor and crust.
For chicken and quick-cooking foods
Sweet sauces work well for a shiny finish, but watch the heat. Thin cuts and small pieces can char before a sugary coating has time to set. Creamy white sauce is usually best served with the cooked chicken.
A useful rule: Sugar promotes browning but can burn at high heat, while vinegar adds brightness without the same sugary coating.
4. Choose a sauce based on the flavor you want
Find your best BBQ sauce match
Choose your preferred flavor, meat, and cooking method for a practical recommendation.
Flavor preference
Sweet and sticky
Tangy and peppery
Savory and smoky
Creamy and zesty
Spicy and bold
What are you cooking?
Pork or ribs
Beef or brisket
Chicken or turkey
Vegetables or plant-based food
Cooking method
Grilling over direct heat
Low-and-slow smoking
Oven roasting or baking
Serving sauce at the table
[Get my sauce recommendation]
5. An easy way to customize bottled barbecue sauce
You don't need to make sauce from scratch to get the flavor you want. Start with a basic tomato-based sauce and adjust it:
Too sweet? Add a little apple cider vinegar or lemon juice.
Too tangy? Add a small amount of honey or brown sugar.
Not smoky enough? Add smoked paprika.
Too mild? Add cayenne, hot sauce, or freshly ground black pepper.
Too thin? Simmer gently to reduce it, watching for scorching.
Too thick? Thin with a little water, apple juice, or broth, depending on the dish.
Needs more savory depth? Add a little Worcestershire sauce or soy sauce.
Make adjustments in small amounts and taste as you go. Remember that reducing a sauce concentrates its salt and sugar, too.
The bottom line
For a versatile starting point, choose Kansas City-style sauce for sweet, sticky barbecue; Carolina vinegar sauce for bright, tangy pork; mustard sauce for a sharp, savory finish; and Texas-style sauce for peppery beef. Alabama white sauce is an excellent alternative when you want something creamy with smoked chicken.
The most important cooking principle is to match the sauce's sweetness, acidity, and thickness to the meat — and to apply sugary sauces late enough that they glaze rather than burn.
Can you compare the main styles of barbecue sauce? I want to understand how their ingredients influence the flavor so I can choose the right one for my recipe.
Google AI Mode· Oct 13, 2026
If you'd like, let me know:
I can help you pick the ideal sauce or even suggest a custom recipe.
ChatGPT Search· Oct 13, 2026
A guide to the main styles of barbecue sauce
Barbecue sauces differ mainly in their base ingredients — tomato, vinegar, mustard, sugar, or mayonnaise — which determine whether a sauce tastes sweet, tangy, smoky, spicy, rich, or creamy.
The best choice depends on what you're cooking. A sweet, thick sauce works beautifully on caramelized ribs, while a sharp vinegar sauce can cut through the richness of pulled pork without overpowering the meat.
1. The main barbecue sauce styles
Kansas City — sweet, thick and smoky
(Best all-purpose choice)
Typical ingredients: Tomato sauce or ketchup, molasses, brown sugar, vinegar, spices, sometimes liquid smoke.
Flavor: Sweet and tangy, with a rich tomato base and optional smoky depth. Thick texture helps it cling to meat.
Best for: Ribs, chicken, brisket, burgers and baked beans.
Recipe tip: Use it toward the end of grilling so the sugars caramelize rather than burn.
Teddie All Natural — peanuts + salt; the brand specifically says it doesn't add oils.
Adams Natural — fresh-roasted peanuts + a little salt.
Laura Scudder’s All Natural — peanuts + salt.
My simplest picks
Brand
Added oil?
Ingredients
Crazy Richard’s 100% Peanuts
❌
Peanuts
Nuts.com Organic Unsalted
❌
Peanuts
Once Again Organic Unsalted
❌
Peanuts
Smucker’s Natural
❌
Peanuts + salt
Teddie All Natural
❌
Peanuts + salt
Adams Natural
❌
Peanuts + salt
One important tip: look for stir or traditional natural peanut butter rather than “no-stir.” No-stir varieties frequently use palm oil or another added fat to keep the peanut oil from separating.
If you tell me where you shop (Walmart, Target, Costco, Trader Joe’s, etc.), I can narrow this down to the cheapest/easiest options available there.
A very straightforward, old-fashioned peanut butter. Teddie was also one of the top-rated peanut butters in a recent Serious Eats taste test.
3. Smucker's Natural — easy to find
Ingredients: peanuts + salt
No added sugar or palm oil
About $4.19 for 16 oz at Target based on the current listing.
4. Adams Natural
Ingredients: roasted peanuts + salt
No added sugar or palm oil
Particularly good if you want a more widely available supermarket brand.
One important thing: don't assume "unsweetened" means palm-oil-free. For example, the new Jif Simply Unsweetened contains peanuts, palm oil, and salt.
If you're shopping at Walmart, Target, Costco, Publix, or another specific store, tell me which one and I can find the best peanut butter there, including the current price.
Deepens flavor, especially in beef and pork sauces
Smoked paprika or liquid smoke
Smoky, earthy
Adds smoke character without necessarily smoking the meat
Chili, cayenne or hot sauce
Heat and sharpness
Adds warmth and counterbalances sweet ingredients
Garlic, onion and black pepper
Savory, aromatic, earthy
Adds complexity and complements grilled or smoked flavors
Eastern North Carolina — sharp and peppery
Typical ingredients: Apple cider vinegar, red pepper flakes, black pepper, salt; sometimes a little sugar.
Flavor: Thin, acidic, spicy and refreshing, with little or no tomato sweetness.
Best for: Whole-hog barbecue, pulled pork and fatty smoked meats.
Recipe tip: Use it as a finishing sauce or mop to brighten rich meat. Add sugar sparingly if you want a rounder flavor.
Lexington-style — tangy with a tomato edge
Typical ingredients: Vinegar, ketchup or tomato, pepper, chili flakes and sometimes sugar.
Flavor: Brighter and thinner than Kansas City sauce, with a balance of acidity, mild sweetness and pepper.
Best for: Pulled pork sandwiches, pork shoulder and smoked pork.
Recipe tip: Choose it when you want tomato flavor without a heavy, sugary glaze.
South Carolina — tangy mustard
Typical ingredients: Yellow mustard, vinegar, sugar or honey, spices and sometimes Worcestershire sauce.
Flavor: Bright, tangy and slightly pungent, with a gentle sweetness. Mustard provides a distinctive savory sharpness.
Best for: Pulled pork, pork ribs, smoked sausages and chicken.
Recipe tip: Great when tomato sauce feels too heavy. Honey softens the mustard's bite; extra vinegar makes it sharper.
Alabama white — creamy and peppery
Typical ingredients: Mayonnaise, vinegar, black pepper, lemon juice and often horseradish.
Flavor: Creamy, tangy and peppery, with a cooling richness rather than tomato sweetness.
Best for: Smoked chicken, turkey and grilled vegetables.
Recipe tip: Serve it as a dip or add after cooking. Avoid prolonged high heat, which can make mayonnaise-based sauces separate.
Texas-style — savory, peppery and beef-friendly
Typical ingredients: Tomato or beef stock, Worcestershire sauce, vinegar, black pepper, chili and sometimes mustard or a little sugar.
Flavor: Savory, spicy and tangy, often less sweet than Kansas City sauce. Some versions are thin; others are rich and concentrated.
Best for: Smoked brisket, beef ribs, sausage and burgers.
Recipe tip: Build depth with Worcestershire, black pepper and stock rather than relying on extra sugar.
Memphis-style — balanced and spice-forward
Typical ingredients: Tomato, vinegar, modest amounts of sugar, paprika, garlic, onion and black pepper.
Flavor: A middle ground between sweet tomato sauce and sharp vinegar sauce, often with noticeable spice.
Best for: Pork ribs, pulled pork and grilled chicken.
Recipe tip: Use it when you want a versatile sauce that complements a dry rub without overwhelming it.
2. How the ingredients change the flavor
These are the most useful ingredients to adjust when you're developing your own recipe. Regional styles have plenty of variations, but these flavor effects are a good starting point.
Tomato or ketchup
Adds acidity, savory depth, body and a familiar tangy-sweet flavor. Ketchup also brings its own sugar and vinegar, so account for those before adding more.
Brown sugar, honey or molasses
Adds sweetness and helps create a glossy glaze. Brown sugar tastes caramel-like; molasses is darker, bittersweet and earthy; honey has a lighter floral sweetness.
Vinegar or citrus juice
Brings acidity that balances fat and sugar. Apple cider vinegar is fruity and mellow; white vinegar is sharper; lemon adds a fresh citrus note.
Mustard
Adds sharpness, a mild pungency and a little bitterness. It also helps emulsify a sauce, making it more cohesive.
Smoked paprika, chili and black pepper
Smoked paprika adds earthy, smoky notes; chili adds heat; black pepper gives a sharper, more savory bite. Cumin adds warmth and earthiness.
Worcestershire, soy sauce or stock
Adds savory umami and complexity. Worcestershire brings tangy, fermented depth; soy sauce adds saltiness and umami; stock gives a more meaty flavor.
Mayonnaise or other creamy bases
Adds fat, richness and a smooth texture. Acidity from vinegar or lemon prevents the sauce from tasting too heavy.
3. Choose a sauce for your recipe
If you're cooking…
Start with…
Why it works
Pork ribs
Kansas City or Memphis
Sweetness and spices complement the browned exterior
Pulled pork
Eastern Carolina or South Carolina mustard
Acidity cuts through rich pork
Smoked brisket
Texas-style
Pepper and savory notes complement beef
Grilled chicken
Kansas City or Alabama white
A sweet glaze or creamy tang both work well
Burgers
Kansas City or Memphis
Thick texture clings to the patty
Grilled vegetables
Mustard or a lighter vinegar sauce
Bright acidity complements charred flavors
These are starting points, not strict rules. The meat's seasoning, smoke level and fat content all affect which sauce will taste best.
4. Adjust your own sauce like a cook
When testing a recipe, change one ingredient at a time. Here is a quick guide to troubleshooting the flavor.
Build your flavor profile
Select the style you want and get a practical adjustment.
1. Choose your base
Tomato — thick and familiar
Vinegar — thin and tangy
Mustard — sharp and savory
Creamy — rich and peppery
2. Choose the flavor direction
Sweeter and richer
More tangy and bright
Smokier and deeper
More savory and peppery
3. Choose the heat level
Mild
Medium heat
Hot
Your adjustment plan
[Create a recipe from my selections]
One final cooking tip: Sugary sauces can burn over direct high heat. Brush them onto ribs or chicken near the end of grilling, or serve them on the side. Vinegar-based sauces are generally better for frequent basting because they contain much less sugar.
