List of condiments

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

A condiment is a supplemental food, such as a sauce or powder, that is added to some foods to impart a particular flavor, enhance its flavor,[1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term originally described pickled or preserved foods, but has shifted in meaning over time to include other small packaged goods such as coffee and tea.[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.
  • Fritessaus
  • Fruit preserves – Preparations of fruits, sugar, and sometimes acid , jams, and jellies
  • Fry sauce – Sauce used as a condiment often served with fries
  • Garlic sauce – Sauce with garlic as a main ingredient
  • Garum – Classical period fermented fish sauce
  • Glutamate flavoring – Generic name for flavor-enhancing compounds based on glutamic acid and its salts
  • Gravy – Sauce made from the juices of meats
  • Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
  • Hoisin sauce – Sauce commonly used in Chinese cuisine
  • Hollandaise sauce – Sauce made of egg, butter, and lemon
  • Honey – Sweet food made by bees mostly using nectar from flowers
  • Honey dill
  • Horseradish – Species of flowering plants in the cabbage family Brassicaceae
  • Hummus – Levantine chickpea puree dish
  • Icing
  • Jalapeños – Hot pepper
  • Kachumbari – Tomato-Onion salad
  • Karo
  • Ketchup – Sauce used as a condiment
Homemade mango pickle
  • Mango pickle – Variety of pickles prepared using mango
  • Pickled fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
  • Pickled onion – Onions pickled in a solution of vinegar or salt
  • Pickled pepper – Capsicum pepper preserved by pickling
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
Traditional Korean soy sauce
Various vinegars
  • Vinegar – Liquid consisting mainly of acetic acid and water
Close-up image of za'atar, a blend of herbs, sesame, and salt
  • Za'atar – Levantine herb or herb blend
  • Zacuscă – Romanian-Moldovan dish

By country[edit]

Australia[edit]

Azerbaijan[edit]

Bangladesh[edit]

Belgium[edit]

  • "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
  • Brasil sauce – mayonnaise with pureed pineapple, tomato and spices[4]
  • Samurai sauce
  • Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli
  • Sauce andalouse
  • Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Canada[edit]

Chile[edit]

Ají with lime

China[edit]

Shacha sauce with coriander

France[edit]

Georgia[edit]

Germany[edit]

Ghana[edit]

Greece[edit]

Taramosalata with garnishes

India[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

Italy[edit]

  • Alioli – is a Mediterranean sauce made of garlic and olive oil
  • Agliata – a garlic sauce and condiment in Italian cuisine
  • Traditional balsamic vinegar of Modena
  • Capuliato – a Sicilian condiment based upon dried tomatoes
  • Garum - a fermented fish sauce used as a condiment.
  • Gremolata
  • Olio extravergine d'oliva
  • Pesto - consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.
  • Saba - a condiment made from boiling down must, the grape mush left over from making wine.
  • Salmoriglio
  • Vincotto

Indonesia[edit]

Traditional sambal terasi served on stone mortar with garlic and lime

Iran[edit]

Torshi liteh made with vinegar, eggplants and herbs

Japan[edit]

Miso paste
Prepared wasabi

Korea[edit]

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

Lebanon[edit]

Malaysia[edit]

Mexico[edit]

Norway[edit]

Pakistan[edit]

Dahi chutney (at right) with Mirchi ka salan

Philippines[edit]

Atchara, made from pickled green papaya
Palapa, a spicy Maranao condiment made from sakurab and various spices

Russia[edit]

Spain[edit]

Sweden[edit]

Smörgåskaviar tops a cottage cheese sandwich

Switzerland[edit]

Taiwan[edit]

Thailand[edit]

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

United Kingdom[edit]

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

United States[edit]

Vietnam[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.
  4. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William

External links[edit]