List Of Condiments on:
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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
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D&L
La William
/ref> * Samurai sauce * Sauce "
* Black vinegar
** Zhenjiang Vinegar
* Black bean sauce
* Chili crisp
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* Chammanthi podi
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* Alioli – 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
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* Sambal
** Sambal balado
** Sambal colo-colo
** Sambal dabu-dabu
** Sambal rica rica
** Sambal Tuktuk
* Tamarind paste
* Tauco
* Terasi
* Black vinegar
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* Cheong
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* Dahi chutney
* Garlic chutney
* Hyderabadi pickle
* Raita
* 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
* Branston
* Brown sauce
* Cheddar sauce
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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 a concept that encompasses the social behavior, institutions, and Social norm, norms found in human societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, Attitude (psychology), attitudes ...
, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickled or preserved foods, but now includes a great variety of flavorings. Many diverse condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...
s exist in various countries, regions and cultures. This list includes notable worldwide condiments.
Condiments
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* Harissa
Harissa (, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasting#Vegetables, roasted chili pepper, red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, c ...
– North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
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* Matbucha — a North African condiment
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** List of mayonnaises – List of mayonnaises
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* 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, thi ...
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By country
Australia
*Tomato sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment.
Tomatoes have a rich flavor, high water content, s ...
* Vegemite
Vegemite ( ) is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice Food additive, additives. It was developed by Cyril Callister in Melbourne, Victoria (state), Victoria, for ...
* Lemon juice
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...
* Chicken salt
Azerbaijan
* Narsharab – a pomegranate sauceBangladesh
* Achaar *Chutney
A chutney () is a spread typically associated with 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 ...
* Kasundi
* Raita
* Tomato sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment.
Tomatoes have a rich flavor, high water content, s ...
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 vegetation, 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 culti ...
, tomato and spicesLa William
/ref> * Samurai sauce * Sauce "
Pickles
Pickle, pickled or Pickles may refer to:
Food
* Pickle, a food that has undergone pickling
* Pickled cucumber
* Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's ...
"– a yellow vinegar based sauce with turmeric
Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...
, 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, is a country in Central Europe. It lies between the Baltic Sea and the North Sea to the north and the Alps to the south. Its sixteen States of Germany, constituent states have a total popu ...
Canada
*Maple syrup
Maple syrup is a sweet 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. Ma ...
Chile
* Ají * PebreChina
* Black vinegar
** Zhenjiang Vinegar
* 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, Mexico, Italy, and el ...
* Doubanjiang
Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili pepper ...
* 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 originating in China. It features in many Chinese cuisine, Chinese cuisines, but is most prominent in Cantonese cuisine. It can be used as a glaze (cooking technique), glaze for meat, an addition to stir fr ...
* 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, thi ...
* Peanut sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...
* Plum sauce
* Rice vinegar
* 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. ...
* Shacha sauce
* Sichuan pepper
Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mej ...
* Siu haau sauce
* Soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
* Sweet bean sauce
* Tauco
* XO sauce
* Yellow soybean paste
* Zanthoxylum ailanthoides
France
* Cornichons * Croutons *Mayonnaise
Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...
* Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra'').
The whole, ground, cracked, or bruised mustard see ...
* Pistou
Georgia
* Ajika * TkemaliGermany
* Zigeuner sauce (gypsy sauce) * Curry ketchup * Sahnemeerretich (horseradish paste with cream) * Kren (horseradish paste without cream) * süßer Senf (Bavarian mustard) * Green sauceGhana
*Shito
Shito or shitor din (lit. 'black pepper') is a hot black pepper sauce ubiquitous in Ghanaian cuisine. The name comes from the Ga language.
Shito sauce consists primarily of fish or vegetable oil, ginger, dried fish, prawns, crustaceans, garl ...
* Groundnut
Greece
* Fava
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Vari ...
* Melitzanosalata
* Skordalia
* Taramosalata
* Tzatziki
* Tirokafteri
India
* Chammanthi podi
* Chutney
A chutney () is a spread typically associated with 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 ...
* Chyawanprash
* Coconut chutney
* Dahi chutney
* Garlic chutney
* Gulkand
Gulkand (also written gulqand or gulkhand) is a sweet Fruit preserves, preserve of rose petals originating in the Indian subcontinent. The term is derived from Persian; ''gul'' (rose) and ''qand'' (sugar/sweet).
Preparation
Traditionally, gu ...
* Idli podi
* Indian pickles
** Aavakaaya
** Chhundo
** Ginger pickle
** Lime pickle
** Mango pickle
** Mixed pickle
** Murabba
** Oorgai
** Pachranga
* Indian relish
* Kerala pachadi
* Mirchi ka salan
* Ouu khatta
* Pachadi
* Perugu Pachadi
* Putnis
* Raita
* Sooth
Italy
* Alioli – 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 fermentation (food), fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, Ancient Greek cuisine, ancient Greece, Ancient Roman cuisine, Rome, Carthage and later Byzantine cuisine, Byzantium. Liquamen is a si ...
– 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
''Vincotto'' () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and th ...
Indonesia
* Acar * Bawang goreng *Colo-colo
Colo-Colo (), officially Club Social y Deportivo Colo-Colo, is a Chilean professional football club based in Macul, Santiago. Founded in 1925 by David Arellano, it competes in the Chilean Primera División, from which the club has never been ...
* Dabu-dabu
* Kecap asin
* Kecap manis
* Krupuk
' (Javanese language, Javanese) is an Indonesian cuisine, Indonesian deep frying, deep-fried Cracker (food), cracker made from starch and other ingredients that serve as flavouring. They are a popular snack in parts of Southeast Asia, but are ...
** Amplang
** Emping
** Krupuk ikan
** Kemplang
** Kripik
** Krupuk kulit
** Krupuk udang
** Rengginang
** Rempeyek
* Palm vinegar
* Peanut sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...
* Petis
* Sambal
** Sambal balado
** Sambal colo-colo
** Sambal dabu-dabu
** Sambal rica rica
** Sambal Tuktuk
* Tamarind paste
* Tauco
* Terasi
Iran
* Golpar * Kashk * Mast o khiar * Sumagh * Torshi * ChashniJapan
* 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, Mexico, Italy, and el ...
* 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 b ...
* (served with Japanese curry)
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* 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 spreads; p ...
* Perilla
* Perilla frutescens
''Perilla frutescens'', also called deulkkae () 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 peninsul ...
* Ponzu
* Rice vinegar
* Seasoned rice vinegar
* 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. ...
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* Sichuan pepper
Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mej ...
* Soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
* Tare sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for ...
* Wafu dressing
* Wasabi
Wasabi (Japanese language, Japanese: , , or , ) or Japanese horseradish (''Eutrema japonicum'' syn. ''Wasabia japonica'') is a plant of the family Brassicaceae, which also includes horseradish and Mustard plant, mustard in other genus, genera. ...
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* 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 () in Japan and () in Korea. Bo ...
Korea
* Cheong
** Maesil-cheong
''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alterna ...
** Mogwa-cheong
''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternati ...
** Yuja-cheong
* Honey
Honey is a sweet and viscous substance made by several species of 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 pl ...
* Jang
** Cheonggukjang
** Doenjang
''Doenjang''
* () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soyb ...
** Ganjang
*** Guk-ganjang
*** Eo-ganjang
** Gochujang
''Gochujang'' or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
** Ssamjang
''Ssamjang'' () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans ('' doenjang''), red chili paste ('' gochujang''), sesame oil, onion, garlic, green onions, and optionally br ...
* Jangajji
* 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 or solid pi ...
** Gejang
** Guljeot
** Jogi-jeot
''Jogi-jeot'' () or salted yellow croaker is a variety of ''jeotgal'' (salted seafood), made with Larimichthys polyactis, yellow croakers. In Korean cuisine, ''jogi-jeot'' is widely used as ''banchan'' (side dish), as a condiment, or as an ingred ...
** Myeolchi-jeot
''Myeolchi-jeot'' () or salted anchovies is a variety of ''jeotgal'' (salted seafood), made by salting and fermenting anchovies.
* Along with ''saeu-jeot'' (salted shrimps), it is one of the most commonly consumed ''jeotgal'' in Korean cuisine. ...
** Myeongnan-jeot
Pollock roe, also pollack roe (also known as ''tarako'' in Japanese and ''myeongnan'' in Korean), is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingr ...
** Ojingeo-jeot
** Saeu-jeot
''Saeu-jeot''
* () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with '' myeolchi-jeot'' (, salted anchovy ''jeot'') in South Korea. The name consists ...
* Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
** Baechu-kimchi
** Baek-kimchi
** Dongchimi
** Kkakdugi
''Kkakdugi'' () or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called ''mu'' in Korean) is used, but other vegetables or fruits can also be used. ''Kkakduk-kkakduk'' is an ideophone related to dicing/c ...
** Nabak-kimchi
** Pa-kimchi
''Pa-kimchi'' (), also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans usually eat for ''banchan'' (traditional side dishes) and is most popular in Jeolla Province. ''Pa-kimchi'' uses medium-thick green onions k ...
** Yeolmu-kimchi
* Mustard
* Perilla oil
* Rice vinegar
* 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. ...
Lebanon
* HummusMalaysia
* Kaya (jam) * Keropok Lekor * Kerepek Pisang * Pisang Salai * BuduMexico
* Adobo * Chamoy * 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
* Salsa roja
Salsa most often refers to:
* Salsa (food), a variety of sauces used as condiments
* Salsa music, a popular style of Latin American music
* Salsa (dance), a Latin dance associated with Salsa music
Salsa or SALSA may also refer to:
Arts and ent ...
* Salsa verde
Norway
*Lingonberry jam
Lingonberry jam is a staple of Northern European cuisine and otherwise highly popular in Central and Eastern Europe. Lingonberries ('' Vaccinium vitis-idaea'') grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisp ...
Pakistan
* Dahi chutney
* Garlic chutney
* Hyderabadi pickle
* Raita
Philippines
* Agre dulce * Atchara (pickled green papaya) ** Atcharang maasim (sour pickles) ** Atcharang labóng (pickled bamboo shoots) ** Atcharang dampalit (pickled sea purslane) ** Atcharang ubod (pickled palm hearts) * Bagoong ** Bagoong isda (fermented fish) ** Bagoong alamang (shrimp paste) * Banana ketchup ** Banana ketchup and mayonnaise ** UFC Catsup * Buro (tapay, fermented rice) ** Balao-balao (fermented rice with shrimp) ** Burong isda (fermented rice with fish) ** Tinapayan (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 sauce) * Manong's sauce / Fishball sauce *Palapa
Palapa is a series of communications satellites owned by Indosat, an Indonesian telecommunications company (formerly by Telkom Indonesia, Perumtel and then by PT Satelit Palapa Indonesia/Satelindo). The first satellite was launched in July 197 ...
* 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)
* Taba ng talangka (crab paste)
* Toyomansi
Russia
* Khrenovina sauce – a spicy horseradish sauce *Mayonnaise
Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...
Spain
* Aioli * Salsa RomescoSweden
* 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 (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
* Branston
* Brown sauce
* Cheddar sauce
* Colman's
Colman's is an English manufacturer of mustard and other sauces, formerly based and produced for 160 years at Carrow, in Norwich, Norfolk. Owned by Unilever since 1995, Colman's is one of the oldest existing food brands, famous for a limited ra ...
* Crosse & Blackwell
Crosse & Blackwell is an English 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 (company), con ...
* Cumberland sauce
* Daddies
* Gentleman's Relish
* Halford Leicestershire Table Sauce
* Haywards pickles
* Henderson's Relish
* Hill, Evans & Co
* HP Sauce
* Keen's
* Ketchup
Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...
* Lemons
* Marie Rose sauce
* Marmite
* Mint sauce
* Mushy peas
Mushy peas are dried marrowfat peas which are first soaked overnight in water with 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, and then simmered until t ...
* Non-brewed condiment
* OK Sauce
* Piccalilli
* Pickled walnuts
* Poacher's relish
* Redcurrant sauce
* Salad cream
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It is somewhat similar in composition to mayonnaise, but mayonnaise is made with ...
* 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.
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* Steak sauce
* Tewkesbury mustard
* Whisky sauce
* Worcestershire sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...
United States
* Barbecue sauce * Carolina style condiments *Coleslaw
Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly eithe ...
* Comeback sauce
* Cranberry sauce
* Fry sauce
* Ketchup
Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...
* Mayonnaise
Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...
* Mumbo sauce
* Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra'').
The whole, ground, cracked, or bruised mustard see ...
* Old Sour
* Relish
A relish (a pickle-based condiment) is a cooking, cooked and pickling, pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a p ...
* Peanut butter
Peanut butter is a food Paste (food), paste or Spread (food), spread made from Grinding (abrasive cutting), ground, dry roasting, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, ...
* Ranch
* Tartar sauce
Tartar sauce (; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped gherkins or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with ot ...
Vietnam
*Nước chấm
, or more specifically nước mắm chấm (), is a common name for a variety of Vietnamese dipping sauces that are often served as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.
(mixed fish sauce) is the m ...
See also
* Cruet-stand * Garnish * Ketchup as a vegetable * National Mustard Museum * Sachet * Salt and pepper shakers *Seasoning
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may ...
* Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...
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
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
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* List of spreads
This is a list of spreads. A Spread (food), spread is a food that is literally spread, generally with a knife, onto food items such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavour or texture of the food, whic ...
* List of syrups
References
External links
* {{DEFAULTSORT:CondimentsCondiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...