It’s more or less just another way to add MSG powder to a dish
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Ketchonaisse is better off the tongue, anyway.
Glutamate, anyway. But nooch is also good for B-vitamins, especially for folks who don’t eat animal foods and have trouble getting enough.
I like it in a lot of foods, but @BarneyGrubble I think I’d agree with you and tread lightly in a seafood chowder. Maybe dip out just a small ramekin’s worth and try some on that separately. Oops - edit - I see you’re already planning that.
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I’m not keen on nutritional yeast.
Solution:
She could add it to her portion at the table.
hee hee (not sure how that would fly at your household- there are several condiments the DCs add at the table, that I don’t use)
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Pickapeppa is on the list!
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Bring back the caviar.
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It’s a PA thing.
That’s the approach I’m going to take. I have an aversion to anything deemed “healthy” 
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there is no taste, it’s just fire!
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For anyone who likes the flavor of either ghost peppers or habaneros, I find the heat of both flavors by Yellow Bird zippy but quite manageable. I recommend both.
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That was a fun watch. I don’t think I have ever tried any of those sauces. A couple looked enticing, mainly the mustard one and the pickled sriracha.
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