Commercial condiment is a broad definition as it includes Ketchup, Worcestershire Sauce, Dijon Mustard, Balsamic Vinegar no matter how expensive, Sherry Vinegar and the list goes on. There is nothing wrong with making variations of condiments, just make sure they are good. I am making my first batch of Yuzu-Kosho and tasted from left to right 3 domestically available in NYC, 2 from Japan and the last from a friend. The variation in flavors is stark but so far the best are the last 2...Japan #2 and fresh made.