List of condiments

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Ketchup and mustard on fries
Various salsas
Various grades of U.S. maple syrup

A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor,[1] or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.[2] Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments.

Condiments[edit]

Biber salçası ("pepper paste") is a part of cuisines of Anatolia
Vegetables served with a green goddess dressing dip
Guacamole is an avocado-based dip that originated with the Aztecs in Mexico.[3]
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup.
Homemade mango pickle
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
Traditional Korean soy sauce
Various vinegars
Close-up image of Za'atar, a blend of herbs, sesame and salt

By country[edit]

Australia[edit]

Bangladesh[edit]

British[edit]

Cumberland sauce atop duck confit crepes
A mass-produced brand of pickled walnuts

Chilean[edit]

Ají with lime

Chinese[edit]

Shacha sauce with coriander

Finnish[edit]

Smörgåskaviar tops a cottage cheese sandwich

Mätitahna

Georgian[edit]

German[edit]

Ghanaian[edit]

Greek[edit]

Taramasalata with garnishes

Indian[edit]

Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
Mirchi ka salan (left) and dahi chutney (right) served as side dishes for Hyderabadi biryani
A cucumber and mint raita

Italian[edit]

Olio extravergine d'oliva

Traditional balsamic vinegar of Modena

Indonesian[edit]

Iranian[edit]

Torshi liteh made with vinegar, eggplants and herbs

Japanese[edit]

Ponzu shoyu (ponzu sauce mixed with soy sauce) and tuna steak
Prepared wasabi

Korean[edit]

Korean condiments: gochujang, jeotgal (salted seafood), jangajji (pickled vegetables), kimchi
Home-made ganjang (soy sauce) and doenjang (soybean paste)

Levantine[edit]

Malaysia[edit]

Mexican[edit]

Pakistani[edit]

Dahi chutney (at right) with Mirchi ka salan

Philippine[edit]

Switzerland[edit]

Thai[edit]

At top is nam phrik pla salat pon, a hot sauce in Thai cuisine, served here with a selection of raw vegetables in Khorat, Thailand

United States[edit]

Vietnamese[edit]

See also[edit]

List articles[edit]

References[edit]

  1. ^ "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011. 
  2. ^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. Retrieved March 15, 2012. 
  3. ^ Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved November 5, 2009. 

External links[edit]