List of condiments on:
[Wikipedia]
[Google]
[Amazon]
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* Disodium inosinate - umami paste
**
*
**
*
**
*
* , jams, and jellies
*
*
*
*
*
**
**
**
* Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
*
*
*
*
*
*
*
*
*
*
*
**
**
**
*
*
*
*
*
*
*
*
*
*
* Mashed Potatoes
*
*
*
*
*
*
*
*
*
*
**
**
**
**
**
**
*
*
*
* 
**
**
**
**
*
*
*
*
*
*
**
**
*
*
*
*
*
*
*
*
*
*
*
*
*
*
**
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
**
*
*
*
*
*
*
D&L
La William
/ref> *
* Ají
*
* Black vinegar
**
* Fava
*
* Chammanthi podi
*
*
*
*
* Black vinegar
*
* Cheong
** Maesil-cheong
** Mogwa-cheong
** Yuja-cheong
*
* Adobo
*
* Dahi chutney
* Garlic chutney
*
* Agre dulce
* Atchara (pickled green papaya)
** Atcharang maasim (sour pickles)
** Atcharang labóng (pickled bamboo shoots)
** Atcharang dampalit (pickled
* Bostongurka – a relish with pickled gherkins, red bell pepper and onion with spices
* Brown sauce
* Dill
* Gräddfil – a type of fat fermented sour cream
* Hovmästarsås – a mustard dill sauce
* Kalix Löjrom – vendace roe
* Ketchup
* Sweetened lingonberries – raw lingonberries stirred with sugar, served with main courses
* Rhode Island dressing – similar to Thousand Island dressing
* Skagen sauce – made with shrimp, mayonnaise, dill and lemon
* Scanian mustard – with mix of yellow and brown mustard seeds
* Smörgåskaviar – a fish roe spread
* Vanilla sauce
* Äppelmos – apple sauce, served with pork dishes and used on havregrynsgröt
* Albert sauce
*
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures
Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these grou ...
, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickled
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...
or preserved food
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
s, but has shifted in meaning over time to include other small packaged goods such as coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world.
Seeds of ...
and tea. Many diverse condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
s exist in various countries, regions and cultures. This list includes notable worldwide condiments.
Condiments
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* Disodium inosinate - umami paste
**
*
**
*
**
*
* , jams, and jellies
*
*
*
*
*
**
**
**
* Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
*
*
*
*
*
*
*
*
*
*
*
**
**
**
*
*
*
*
*
*
*
*
*
*
* Mashed Potatoes
*
*
*
*
*
*
*
*
*
*
**
**
**
**
**
**
*
*
*
* Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
*
*
*
*
*
*
**
**
**
**
*
*
*
*
*
*
**
**
*
*
*
*
*
*
*
*
*
*
*
*
*
*
**
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
**
*
*
*
*
*
*
By country
Australia
*Tomato sauce
Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
* Vegemite
* Lemon juice
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culina ...
* Chicken salt
Seasoned salt is a blend of table salt, herbs, spices, other flavourings, and sometimes monosodium glutamate (MSG). It is sold in supermarkets and is commonly used in fish and chip shops and other take-away food shops. Seasoned salt is often the ...
Azerbaijan
* Narsharab – a pomegranate sauceBangladesh
* Achaar *Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sau ...
* Kasundi
* Raita
* Tomato sauce
Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
Belgium
* "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose * Brasil sauce – mayonnaise with pureedpineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centurie ...
, tomato and spicesLa William
/ref> *
Samurai sauce
Samurai sauce (french: Sauce samouraï) is a Belgian condiment prepared from mayonnaise, ketchup, and harissa or Sambal Oelek
commonly served with French fries. The sauce is also popular and widely used throughout France, and is not to be confuse ...
* Sauce " Pickles"– a yellow vinegar based sauce with turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
, mustard and crunchy vegetable chunks, similar to Piccalilli
* Sauce andalouse
* – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Germany, officially the Federal Republic of Germany (FRG),, is a country in Central Europe. It is the most populous member state of the European Union. Germany lies between the Baltic and North Sea to the north and the Alps to the sou ...
Canada
*Maple syrup
Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple t ...
Chile
* Ají
* Pebre
Pebre is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat su ...
China
* Black vinegar
** Zhenjiang Vinegar
Zhenjiang or Chinkiang vinegar is a rice-based black vinegar widely used in Chinese cuisine. It takes its name from the city of Zhenjiang in Jiangsu province.
History
Chinese legend ascribes the invention of the vinegar to Heita, a son of Du ...
* Black bean sauce
* Chili crisp
* Chili oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisi ...
* Doubanjiang
Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt ...
* Duck sauce
* Fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
* Ginger dressing
* Hoisin sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoi ...
* Lufu
* Mala sauce
* Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
* Peanut sauce
* Plum sauce
* Rice vinegar
Rice vinegar is a vinegar made from fermented rice in East Asia ( China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some o ...
* Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...
* Shacha sauce
* Sichuan pepper
* Siu haau sauce
Siu haau ( zh, p=shāokǎo) sauce is the primary barbecue sauce used in Cantonese cuisine. It is used during the barbecue-cooking process as opposed to a flavoring sauce after the food is made. It is not used for ''siu mei'' rotisserie-style co ...
* Soy sauce
* Sweet bean sauce
* Tauco
* XO sauce
* Yellow soybean paste
* Zanthoxylum ailanthoides
''Zanthoxylum ailanthoides'', also called ailanthus-like prickly ash, (, lit. "Ailanthus-leaved pepper",; the name is obviously adaptation of latin ailanthoides "ailanthus-like" , lit. " Yue pepper",, p.503 食茱萸 ''shi zhu yu'',, 「澳名に ...
Costa Rica
*Lizano sauce
Lizano sauce ( es, salsa Lizano) is a Costa Rican condiment developed in 1920 by the Lizano company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce or Worcestershire sauce).
It ...
France
*Cornichons
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...
* Croutons
A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— or eaten as a snack food.
Etymology
The word crouton is derived from the French ''croûto ...
* Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tarta ...
* Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra'').
The whole, ground, cracked, or bruised mustard seeds are mixed wit ...
* Pistou
Georgia
* Ajika *Tkemali
Tkemali ( Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes '' alucha'' or other varieties of plum. Both red and green varieties of plum are used. The flavor of the sauce varies, but generally tends to ...
Germany
* Zigeuner sauce (gypsy sauce) * Curry ketchup * Sahnemeerretich (horseradish paste with cream) * Kren (horseradish paste without cream) * süßer Senf (Bavarian mustard) * Green sauceGhana
* Shito *Groundnut
Groundnut may refer to:
* Seeds that ripen underground, of the following plants, all in the Faboideae subfamily of the legumes:
** ''Best Basketball Player'', Obinna Udunni
** ''Arachis villosulicarpa'', a perennial peanut species
** '' Vigna subt ...
Greece
* Fava
* Melitzanosalata
Many cuisines feature eggplant salads and appetizers.
Varieties
Middle East, Caucasus, Africa
'' Baba ghanoush'' ( ar, بابا غنوج ''bābā ghanūj'') is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various sea ...
* Skordalia
* Taramosalata
Taramasalata or taramosalata ( el, ταραμοσαλάτα; from 'fish roe' < tr, tarama + : 'salad' < it, insa ...
* Tzatziki
Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garl ...
* Tirokafteri
India
* Chammanthi podi
* Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sau ...
* Chyawanprash
* Coconut chutney
* Dahi chutney
* Garlic chutney
* Gulkand
* Idli podi
* Indian pickles
** Aavakaaya
** Chhundo
** Ginger pickle
** Lime pickle
Lime commonly refers to:
* Lime (fruit), a green citrus fruit
* Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide
* Lime (color), a color between yellow and green
Lime may also refer to:
Botan ...
** Mango pickle
** Mixed pickle
Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal. Mixed pickles appear in many different world cu ...
** Murabba
** Oorgai
** Pachranga
* Indian relish
* Kerala pachadi
* Mirchi ka salan
* Ouu khatta
''Ou Khatta'' () is a sweet and sour chutney or marmalade made of ''ou'' (elephant apple; ''Dillenia indica'') in jaggery, in the Indian state of Odisha, mostly in post-monsoon season. Sometimes ''ou'' is added to '' dal'' or '' dalma''. It is r ...
* Pachadi
* Perugu Pachadi
Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish along with ''mirchi ka salan'' for the popular Hyderabadi biryani.
Ingre ...
* Putnis
* Raita
* Sooth
Italy
* Alioli
Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalus ...
– 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
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its g ...
– a fermented fish sauce used as a condiment.
* Gremolata
* Olio extravergine d'oliva
* Pesto – a sauce consisting 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
* Acar * Bawang goreng *Colo-colo
Club Social y Deportivo Colo-Colo () is a Chilean professional football club based in Macul, Santiago. Founded in 1925 by David Arellano they play in the Chilean Primera División, from which they have never been relegated. The team has pla ...
* Dabu-dabu
* Kecap asin
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or ''A ...
* Kecap manis
* Krupuk
** Amplang
** Emping
** Krupuk ikan
** Kemplang
** Kripik
** Krupuk kulit
** Krupuk udang
** Rengginang
** Rempeyek
* Palm vinegar
* Peanut sauce
* Petis
* Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an I ...
** Sambal balado
** Sambal colo-colo
** Sambal dabu-dabu
** Sambal rica rica
** Sambal Tuktuk
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an I ...
* Tamarind paste
* Tauco
* Terasi
Iran
* Golpar
''Heracleum persicum'', commonly known as Persian hogweed or by its native name ''Golpar'' ( fa, گلپر) is a species of hogweed, a perennial herbaceous plant in the carrot family Apiaceae. It grows wild in humid mountainous regions in Iran ...
* Kashk
Kashk ( fa, کشک ''Kašk'', ku, keşk), qurut ( Tuvan and ky, курут, kk, құрт, tk, gurt, uz, qurt, az, qurut, ps, قروت, hy, չորթան-''chortan'', Turkish: ''kurut'') or aaruul and khuruud ( Mongolian: ''ааруул'' ...
* Mast o khiar
Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, g ...
* Sumagh
* Torshi
* Chashni
Japan
* Black vinegar
* Chili oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisi ...
* Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ...
* (served with Japanese curry)
*
*
*
*
*
*
* Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...
* Perilla
''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and veget ...
* Perilla frutescens
''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...
* Ponzu
* Rice vinegar
Rice vinegar is a vinegar made from fermented rice in East Asia ( China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some o ...
* Seasoned rice vinegar
Rice vinegar is a vinegar made from fermented rice in East Asia ( China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of i ...
* Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...
*
*
*
* Sichuan pepper
* Soy sauce
* Tare sauce
* Wafu dressing
* Wasabi
Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russ ...
*
* Zanthoxylum piperitum
''Zanthoxylum piperitum'', also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea.
It is called sanshō () in Japan and chopi () ...
Korea
* Cheong
** Maesil-cheong
** Mogwa-cheong
** Yuja-cheong
* Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
* Jang
** Cheonggukjang
** Doenjang
** Ganjang
*** Guk-ganjang
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans ('' meju'') and brine. It is also a byproduct of '' doenjang'' production. Both lighter in colour and saltier than ...
*** Eo-ganjang
** Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum' ...
** Ssamjang
* Jangajji
''Jangajji'' () or pickled vegetables is a type of ''banchan'' (side dish) made by pickling vegetables.
* Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. ''Jangajji'' dish ...
* Jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piec ...
** Gejang
** Guljeot
** Jogi-jeot
** Myeolchi-jeot
** Myeongnan-jeot
** Ojingeo-jeot
** Saeu-jeot
* Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
** Baechu-kimchi
** Baek-kimchi
** Dongchimi
** Kkakdugi
** Nabak-kimchi
** Pa-kimchi
** Yeolmu-kimchi
* Mustard
* Perilla oil
Perilla oil ( ''Deulgireum'') is an edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine ...
* Rice vinegar
Rice vinegar is a vinegar made from fermented rice in East Asia ( China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some o ...
* Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...
Lebanon
*Hummus
Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...
Malaysia
*Kaya (jam)
Kaya may refer to:
People
*Kaya (given name)
* Kaya (surname)
Places
* Kaya, Burkina Faso, a town in Burkina Faso, capital of the department
* Kaya Airport, serving the town
*Kaya Department, a department or commune of Sanmatenga Province in cen ...
* Keropok Lekor
* Kerepek Pisang
* Pisang Salai
* Budu
Mexico
* Adobo
* Chamoy Chamoy may refer to:
* Chamoy (sauce), a Mexican condiment
* Chamoy, Aube, France
* Chamoy Thipyaso (born 1940), Thai prisoner
See also
* Chamois (disambiguation)
{{disambiguation ...
* Mole
* Pico de gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, oni ...
* Pipian
A pumpkin seed, also known in North America as a pepita (from the Mexican es, pepita de calabaza, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically ...
* Salsa roja
* Salsa verde
Norway
* Lingonberry jamPakistan
* Dahi chutney
* Garlic chutney
* Hyderabadi pickle
The Hyderabadi pickle (Urdu: ) is a type of Indian pickle originating from Hyderabad, Telangana, India. The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos) and vegetables matured through natura ...
* Raita
Philippines
* Agre dulce
* Atchara (pickled green papaya)
** Atcharang maasim (sour pickles)
** Atcharang labóng (pickled bamboo shoots)
** Atcharang dampalit (pickled sea purslane Sea purslane is a common name for several plants and may refer to:
* ''Halimione portulacoides'', in family Amaranthaceae
* ''Honckenya peploides'', in family Caryophyllaceae
* ''Sesuvium maritimum'', in family Aizoaceae
* ''Sesuvium portulacastrum ...
)
** Atcharang ubod (pickled palm hearts)
* Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''.
The ...
** Bagoong isda (fermented fish)
** Bagoong alamang (shrimp paste)
* Banana ketchup
** Banana ketchup and mayonnaise
** UFC Catsup
UFC is a brand of banana ketchup owned by NutriAsia, Nutri-Asia, Inc. The brand was first introduced in the Philippines in 1969 by Universal Foods Corporation.
History
Banana ketchup was deemed a cheaper alternative than tomato ketchup since ban ...
* Buro (tapay, fermented rice)
** Balao-balao (fermented rice with shrimp)
** Burong isda
''Burong isda'' (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and '' angkak'' (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the pr ...
(fermented rice with fish)
** Tinapayan
''Tinapayan'', is a Filipino dish consisting of '' tapay'' (fermented cooked rice) and dried fish. It originates from the Maguindanao people. It is very similar to the more widespread northern dish '' burong isda'', but differs in that the fi ...
(fermented rice with dried fish)
* Burong mangga (pickled mangoes)
* Burong mustasa (pickled mustard leaves)
* Chili garlic sauce (siomai sauce)
* Latik (coconut caramel)
* Lechon sauce
Liver spread is a Filipino canned spread product made from pureed pork, beef, or chicken liver mixed with cereal and/or offal similar to the French pâté and German liverwurst. Liver spread is usually eaten as a filling for sandwich bread and ...
(liver sauce)
* Manong's sauce / Fishball sauce
* Palapa
* Patis (fish sauce)
* Sarsang miso (miso tomato sauce)
* Sarsang talong (eggplant sauce)
* Sawsawan - general term for dipping sauces
* Sinamak (spiced vinegar)
* Suka Pinakurat
Spiced vinegar is a type of Philippine vinegar condiment that is made of vinegar e.g. fermented coconut sap ( ceb, sukang tuba) infused with spices primarily bird's eye chili and garlic.
A variation of spiced vinegar was popularized by Rene Jose ...
(spiced vinegar)
* Taba ng talangka (crab paste)
* Toyomansi
Russia
* Khrenovina sauce – a spicy horseradish sauce *Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tarta ...
Spain
*Aioli
Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...
* Salsa Romesco
Sweden
* Bostongurka – a relish with pickled gherkins, red bell pepper and onion with spices
* Brown sauce
* Dill
* Gräddfil – a type of fat fermented sour cream
* Hovmästarsås – a mustard dill sauce
* Kalix Löjrom – vendace roe
* Ketchup
* Sweetened lingonberries – raw lingonberries stirred with sugar, served with main courses
* Rhode Island dressing – similar to Thousand Island dressing
* Skagen sauce – made with shrimp, mayonnaise, dill and lemon
* Scanian mustard – with mix of yellow and brown mustard seeds
* Smörgåskaviar – a fish roe spread
* Vanilla sauce
* Äppelmos – apple sauce, served with pork dishes and used on havregrynsgröt
Switzerland
* Aromat * Cenovis * Maggi WürzeTaiwan
* Maqaw * Hai Shan sauce * Taiwanese mayonnaise * Taiwanese sweet chili sauceThailand
* Nam chim *Nam phrik
''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fis ...
(type of chili sauce)
* Nam pla (fish sauce)
* Nam man hoi (oyster sauce)
Trinidad and Tobago
* Kuchela * Lime pepper sauce * Mother-in-law – a pepper sauce made with scotch bonnet peppers, carrots, caralie, shado beni, garlic, onions, salt and lime juice.United Kingdom
* Albert sauce
* Bisto
Bisto is a popular and well-known brand of gravy and other food products in the United Kingdom and Ireland, currently owned by Premier Foods.
History
The first Bisto product, in 1908, was a meat-flavoured gravy powder which rapidly became a bes ...
* Branston
* Brown sauce
* Cheddar sauce
* Colman's
* Crosse & Blackwell
Crosse & Blackwell is a British food brand. The original company was established in London in 1706, then was acquired by Edmund Crosse and Thomas Blackwell in 1830. It became independent until it was acquired by Swiss conglomerate Nestlé in 1960. ...
* Cumberland sauce
* Daddies
* Gentleman's Relish
* Halford Leicestershire Table Sauce
* Haywards
Haywards is a small hillside suburb in the Hutt Valley near Wellington, New Zealand. It is notable for its large electrical substation, which is the main switching point for the Wellington region, and the home of the North Island converter st ...
pickles
* Henderson's Relish
* Hill, Evans & Co
* HP Sauce
* Keen's
* Lemons
* Marie Rose sauce
* Marmite
Marmite ( ) is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing ( lees) and is produced by the British company Unilever. Marmite is a vega ...
* Mint sauce
* Mushy peas
Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, an ...
* Non-brewed condiment
* OK Sauce
* Piccalilli
* Pickled walnuts
* Poacher's relish
* Redcurrant sauce
* Salad cream
* Sarson's
Sarson's is a brand of malt vinegar brewed in the United Kingdom. It is sold in pear shaped bottles with a flip top and the brand is currently owned by Mizkan. Sarson's also produces vinegar for Sainsbury's, 3663, Chef, Independent and Mizkan.
...
* Steak sauce
* Tewkesbury mustard
* Whisky sauce
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ca ...
* Worcestershire sauce
United States
*Barbecue sauce
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Souther ...
* Carolina style
Carolina style refers to an established set of condiments for hot dogs and hamburgers, originating in the Coastal Plain and Piedmont regions of North Carolina and South Carolina. The classic combination is chili, slaw and onions;
condiments
* Coleslaw
Coleslaw (from the Dutch term ''koolsla'' meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette ...
* Comeback sauce
Comeback sauce is a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi. Similar to Louisiana remoulade, the base of the sauce consists of mayonnaise and chili sauce (or some approximation of that combinat ...
* Cranberry sauce
Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences ...
* Fry sauce
Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian sals ...
* Ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among ot ...
* Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tarta ...
* Mumbo sauce
* Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra'').
The whole, ground, cracked, or bruised mustard seeds are mixed wit ...
* Relish
* Peanut butter
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countri ...
* Ranch
A ranch (from es, rancho/Mexican Spanish) is an area of land, including various structures, given primarily to ranching, the practice of raising grazing livestock such as cattle and sheep. It is a subtype of a farm. These terms are most oft ...
* Tartar sauce
Tartar sauce (French: ''sauce tartare''; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and/or relish, capers, and herbs such as tarragon and dill. Tart ...
Vietnam
*Nước chấm
(, Chữ Nôm: 渃㴨) is a common name for a variety of Vietnamese " dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.
(mixed fish sauce) is the most well kno ...
See also
*Cruet-stand
A cruet-stand (or cruet in British English) is a small stand of metal, ceramic, or glass which holds containers for condiments. Typically these include salt and pepper shakers, and often cruets or bottles of vinegar and olive oil. The stand a ...
* Garnish
* Ketchup as a vegetable
* National Mustard Museum
The National Mustard Museum (formerly the Mount Horeb Mustard Museum) is a museum near U.S. 14 in the heart of downtown Middleton, Wisconsin. It boasts a large display of prepared mustards. It is often featured in lists of unusual museums in the ...
* Sachet
* Salt and pepper shakers
* Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". H ...
* Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...
List articles
* List of brand name condiments * List of chutneys * List of accompaniments to french fries * List of food pastes * List of mayonnaises * List of pickled foods * List of sauces *List of spreads
This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland wit ...
* List of syrups
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit cry ...
References
External links
* {{Lists of prepared foodsCondiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
+Condiment