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 "
* Ají
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* Golpar
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* Cheong
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* Adobo
* Chamoy (Sauce), Chamoy
* Mole sauce, Mole
* Pico de gallo
* Pipian
* Salsa roja
* Salsa verde
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* 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
** Fry sauce, Banana ketchup and mayonnaise
** UFC Catsup
* Tapai, 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 oil, Chili garlic sauce (siomai sauce)
* Latik (coconut caramel)
* Lechon sauce (liver sauce)
* Manong's sauce / Fishball sauce
* Palapa (condiment), Palapa
* Patis (sauce), 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
* Bostongurka – a relish with pickled gherkins, red bell pepper and onion with spices
* Brown sauce (meat stock based), Brown sauce
* Dill
* Gräddfil – a type of fat fermented sour cream
* Hovmästarsås – a mustard dill sauce
* Kalix Löjrom – Coregonus albula, vendace roe
* Ketchup
* Lingonberry jam, 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
* Crème anglaise, Vanilla sauce
* Apple sauce, Äppelmos – apple sauce, served with pork dishes and used on Oatmeal porrige, havregrynsgröt
* Albert sauce
* Bisto
* Branston (brand), Branston
* Brown sauce
* Cheddar sauce
* Colman's
* Crosse & Blackwell
* Cumberland sauce
* Daddies
* Gentleman's Relish
* Halford Leicestershire Table Sauce
* Haywards (pickles), Haywards pickles
* Henderson's Relish
* Hill, Evans & Co
* HP Sauce
* Keen's
* Lemons
* Marie Rose sauce
* Marmite
* Mint sauce
* Mushy peas
* Non-brewed condiment
* OK 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 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 groups.Tylo ...
, 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 foods, 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 stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world.
S ...
and tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...
. 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
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*Disodium inosinate
Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained ...
- umami paste
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* Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...
- North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
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* Mashed Potatoes
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* Oyster sauce
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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 c ...
* Vegemite
Vegemite ( ) is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria, in 1922.
A spread for sandwiches, ...
* 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
Azerbaijan
*Narsharab
Pomegranate molasses, also known as Dibs Ar-rumman ( ar, دبس الرمان, rakkaz rimonim he, רכז רימונים, robb-e anâr fa, رب انار, "pomegranate syrup"), and nar ekshisi ( tr, nar ekşisi, "pomegranate sour"), is a Middle Ea ...
– a pomegranate sauce
Bangladesh
*Achaar
South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...
* 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 sa ...
* Kasundi
Kasundi ( bn, কাসুন্দি) is the Asian or Bengali variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives. Kasundi is popular as a dip ...
* Raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...
* 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 c ...
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 centuri ...
, tomato and spicesLa William
/ref> * Samurai sauce * Sauce "
Pickles
Pickles may refer to:
Dogs
* Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966
* Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball
* Mr. Pickles, the titular demonic dog in ...
"– 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
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices.Spelling as per The Chambers Dictionary, 1994, . Regional recipes vary considerably.
Etymology
The ''Oxford ...
* Sauce andalouse
Sauce andalouse is a Belgian condiment commonly served with Belgian fries. The sauce is also popular and widely used throughout France. It consists of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper). Some recipe ...
* – 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 is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
Canada
* Maple syrupChile
* 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
Black vinegar is dark-colored vinegar used in Chinese cuisine.
Types
China
One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar () from the central plains of Northern China, particularly in the Shanxi prov ...
** 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 Duk ...
* 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
Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips ...
* 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, ho ...
* Lufu
* Mala sauce
''Mala'' is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. Most commonly, ''mala'' is made into a sauce (麻辣醬 ''málàjiàng'') by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particu ...
* Oyster sauce
* Peanut sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Peanut ...
* Plum sauce
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, and deep-fried chicken balls as well as for roast duck. It is made from sweet plums or ...
* 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. ...
* Shacha sauce
Shacha sauce (; also spelled sa cha sauce) is a savory, slightly spicy Chinese condiment used in Teochew, Fujian, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. It is also someti ...
* 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
''Siu mei'' () i ...
* Soy sauce
* Sweet bean sauce
Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern ...
* Tauco
Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in orde ...
* XO sauce
XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. It is commonly used in southern Chinese regions such as Guangdong.
History
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped ...
* Yellow soybean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
Etymology
In Chinese, the full na ...
* 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 ...
Costa Rica
* Lizano sauceFrance
* Cornichons *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 ''croûton' ...
* Mayonnaise
* Mustard (condiment)
* Pistou
Pistou ( Provençal: ''pisto'' (classical) or ''pistou'' (Mistralian), ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks ...
Georgia
*Ajika
Ajika or adjika (, ) is a Georgian- Abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list.
The name derives from the Abkhaz ...
* 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
Curry ketchup, also called Currygewürzketchup (curry spice ketchup) in Germany, is a spiced variant of ketchup and a common sauce in Belgium, Germany, Denmark and the Netherlands.
It is typically served on prepared meats such as frikandel, or o ...
* Sahnemeerretich (horseradish paste with cream)
* Kren (horseradish paste without cream)
* süßer Senf (Bavarian mustard)
* Green sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect) ...
Ghana
*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, tom ...
* 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 sub ...
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. Var ...
* 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 se ...
* Skordalia
Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά , also called αλιάδα, aliada/aliatha), is a thick purée in Greek cuisine made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with o ...
* Taramosalata
* 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, garlic ...
* Tirokafteri
Ktipiti or htipiti ( el, χτυπητή), also known as tirokafteri ( el, τυροκαυτερή) or kopanisti (not to be confused with the cheese of that name), is a cheese-based spread from Greece.
The preparation of the dish varies, but the ...
India
* Chammanthi podi
Chammanthi Podi is a dry condiment and chutney from the South Indian state of Kerala. Usually, regular coconut chutneys would spoil the same day without refrigeration, so making Chammanthi Podi was a way to preserve the chutney for months.
To ma ...
* 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 sa ...
* Chyawanprash
Chyavanprash (), originally Chayavanaprasham, is a cooked mixture of sugar, honey, ghee, Indian gooseberry ( amla) jam, sesame oil, berries and various herbs and spices. It is prepared as per the instructions suggested in Ayurvedic texts. Chyavan ...
* Coconut chutney
Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut ...
* Dahi chutney
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 ...
* Garlic chutney
Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili pep ...
* Gulkand
Gulkand (also written gulqand or gulkhand) is a sweet preserve of rose petals originating in the Indian subcontinent. The term is derived from Persian; ''gul'' (rose) and ''qand'' (sugar/sweet).
Preparation
Traditionally, gulkand has been prepa ...
* Idli podi
Idli podi, chutney pudi, or milagai podi ( ta, இட்லிப் பொடி; ml, ഇഡ്ഡലി പൊടി; te, కారం పొడి: kn, ಚಟ್ನಿ ಪುಡಿ) is a coarse spice powder, originating from the Indian subco ...
* Indian pickles
Indian or Indians may refer to:
Peoples South Asia
* Indian people, people of Indian nationality, or people who have an Indian ancestor
** Non-resident Indian, a citizen of India who has temporarily emigrated to another country
* South Asia ...
** Aavakaaya
A mango pickle is a variety of pickle prepared using mango. It is very popular in South and Southeast Asia. These sour/spicy pickles are also available commercially.
Varieties
The pickling process in India differs from other regions mainly ...
** Chhundo
Chhundo (Gujarati: છૂંદો, Hindi: छुन्दो) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated green mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main mea ...
** 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:
Botany ...
** Mango pickle
A mango pickle is a variety of pickle prepared using mango. It is very popular in South and Southeast Asia. These sour/spicy pickles are also available commercially.
Varieties
The pickling process in India differs from other regions mainly ...
** Mixed pickle
** Murabba
Murabba (from ar, مربى) refers to a sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolit ...
** Oorgai
South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...
** Pachranga
* Indian relish
Indian relish is a spicy relish used as a condiment or side dish. It consists of variety of vegetables and fruit that can include chopped bell peppers, sweet onion, garlic, tomatoes, sour apples, mustard, cloves, white wine vinegar, crushed red pe ...
* Kerala pachadi
* Mirchi ka salan
Mirchi ka salan ( ur, ), or curried chilli peppers,Hyderabadi 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 ...
* Pachadi
Pachadi ( te, పచ్చడి, kn, ಪಚಡಿ, ta, பச்சடி, ml, പച്ചടി) refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In And ...
* Perugu Pachadi
* Putnis
* Raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...
* 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 Andalusia ...
– a Mediterranean sauce made of garlic and olive oil
* Agliata
Agliata (; from , "garlic"; lij, aggiadda ) is pungent, savory garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of ...
– a garlic sauce and condiment in Italian cuisine
* Traditional balsamic vinegar of Modena
* Capuliato
The capuliato or ''capuliatu'', is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in province of Ragusa, Free municipal consortium of Ragusa. The original name is ...
– 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 gre ...
– a fermented fish sauce used as a condiment.
* Gremolata
Gremolata () or gremolada (, ) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ''ossobuco alla milanese''.
Ingredients
''Gremolata'' usually include ...
* Olio extravergine d'oliva
* Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...
– 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
Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley).Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W ...
* 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 the s ...
Indonesia
*Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar ...
* Bawang goreng
Bawang goreng is an Indonesian crispy fried shallots condiment, a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to crisp fried onion.
Ingredients
Compared to onion, shallots are much smaller in ...
* 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
Dabu-dabu is a type of spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu consists of diced red chili peppers, bird's eye chili, shallots, red and green tomatoes, salt, sugar, and mixed with fresh calamansi ...
* Kecap asin
* Kecap manis
Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...
* Krupuk
''Krupuk'' ( Javanese), ''kerupuk'' ( Indonesian), ''keropok'' ( Malay), ''kroepoek'' ( Dutch) or ''kropek'' (Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, ...
** Amplang
''Amplang'', also known as ''kerupuk kuku macan'', is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ''ikan tenggiri'' (wahoo) or any type of Spanish macker ...
** Emping
** Krupuk ikan
** Kemplang
''Kemplang'' is an Indonesian traditional savory fish cracker (''krupuk ikan'') snack commonly found in southern parts of Sumatra, Indonesia. Kemplang crackers are commonly made of ''ikan tenggiri'' (wahoo) or any type of Spanish mackerel, mixe ...
** Kripik
''Kripik'' or ''keripik'' are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable o ...
** Krupuk kulit
Krupuk kulit ( jv, rambak or min, karupuak jangek, lit: "skin crackers") is a traditional Indonesian cattle skin ''krupuk'' (cracker). Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), diced, and sun-dried unti ...
** Krupuk udang
Prawn crackers ( id, krupuk udang) are a deep fried snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia.They have also been adapted into East Asian cuisi ...
** Rengginang
''Rengginang'' or ''ranginang'' is a kind of Indonesian thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried ''rengginang'' is deep fried wit ...
** Rempeyek
Rempeyek or peyek is a deep-fried savoury Indonesian- Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is ''peyek kacang'' ("peanut peyek") ...
* Palm vinegar
* Peanut sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Peanut ...
* 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 ...
** Sambal balado
** Sambal colo-colo
** Sambal dabu-dabu
** Sambal rica rica
** Sambal Tuktuk
* Tamarind paste
* Tauco
Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in orde ...
* Terasi
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
Iran
* Golpar
* 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
* Sumagh
* Torshi
Torshi ( fa, ترشی, lit=sourness, translit=torshi) are the pickled vegetables of many Middle Eastern and Balkan cuisines.
Torshi is common in Arab, Turkish, Kurdish, Afghan, Bosnian, Armenian and Iranian cuisine. Iran has hundreds of types ...
* Chashni
Chashni or Chaashni (Pahlavi or Middle Persian: Chaashnig; Chaashnik, Persian Language: چاشنی) means a condiment and is a spice, sauce, or preparation that is added to food to impart a specific taste, to enhance the flavor, or to compleme ...
Japan
* Black vinegar
Black vinegar is dark-colored vinegar used in Chinese cuisine.
Types
China
One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar () from the central plains of Northern China, particularly in the Shanxi prov ...
* 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 b ...
* (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 spre ...
* 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
is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply .
The term ...
* 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 ...
* 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. ...
*
*
*
* Sichuan pepper
* Soy sauce
* 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: , , 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 Russi ...
*
* 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
''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 alternativ ...
** 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 alternative ...
** Yuja-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 alternative ...
* 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
Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.
Production
It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', wh ...
** Doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fer ...
** Ganjang
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 '' Asp ...
*** 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
** Ssamjang
* Jangajji
* Jeotgal
** Gejang
** Guljeot
** Jogi-jeot
** Myeolchi-jeot
** Myeongnan-jeot
** Ojingeo-jeot
** Saeu-jeot
* Kimchi
** Baechu-kimchi
** Baek-kimchi
** Dongchimi
** Kkakdugi
** Nabak-kimchi
** Pa-kimchi
** Yeolmu-kimchi
* Mustard (condiment), Mustard
* Perilla oil
* 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. ...
Lebanon
* HummusMalaysia
* Kaya (jam) * Keropok Lekor * Kerepek Pisang * Pisang Salai * Budu (sauce), BuduMexico
* Adobo
* Chamoy (Sauce), Chamoy
* Mole sauce, Mole
* Pico de gallo
* Pipian
* Salsa roja
* Salsa verde
Norway
* Lingonberry jamPakistan
* Dahi chutney
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 ...
* Garlic chutney
Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili pep ...
* Hyderabadi pickle
* Raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...
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
** Fry sauce, Banana ketchup and mayonnaise
** UFC Catsup
* Tapai, 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 oil, Chili garlic sauce (siomai sauce)
* Latik (coconut caramel)
* Lechon sauce (liver sauce)
* Manong's sauce / Fishball sauce
* Palapa (condiment), Palapa
* Patis (sauce), 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 * MayonnaiseSpain
* Aioli * Salsa RomescoSweden
* Bostongurka – a relish with pickled gherkins, red bell pepper and onion with spices
* Brown sauce (meat stock based), Brown sauce
* Dill
* Gräddfil – a type of fat fermented sour cream
* Hovmästarsås – a mustard dill sauce
* Kalix Löjrom – Coregonus albula, vendace roe
* Ketchup
* Lingonberry jam, 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
* Crème anglaise, Vanilla sauce
* Apple sauce, Äppelmos – apple sauce, served with pork dishes and used on Oatmeal porrige, havregrynsgröt
Switzerland
* Aromat * Cenovis * Maggi, Maggi WürzeTaiwan
* Litsea cubeba, Maqaw * Hai Shan sauce * Taiwanese mayonnaise * Taiwanese sweet chili sauceThailand
* Nam chim * Nam phrik (type of chili sauce) * Fish sauce#Thailand, Nam pla (fish sauce) * Nam man hoi (oyster sauce)Trinidad and Tobago
* Kuchela (relish), Kuchela * Lime pepper sauce * Mother-in-law – a pepper sauce made with scotch bonnet peppers, carrots, Bitter melon, caralie, culantro, shado beni, garlic, onions, salt and lime juice.United Kingdom
* Albert sauce
* Bisto
* Branston (brand), Branston
* Brown sauce
* Cheddar sauce
* Colman's
* Crosse & Blackwell
* Cumberland sauce
* Daddies
* Gentleman's Relish
* Halford Leicestershire Table Sauce
* Haywards (pickles), Haywards pickles
* Henderson's Relish
* Hill, Evans & Co
* HP Sauce
* Keen's
* Lemons
* Marie Rose sauce
* Marmite
* Mint sauce
* Mushy peas
* Non-brewed condiment
* OK Sauce
* Piccalilli
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices.Spelling as per The Chambers Dictionary, 1994, . Regional recipes vary considerably.
Etymology
The ''Oxford ...
* Pickled walnuts
* Poacher's relish
* Redcurrant sauce
* Salad cream
* Sarson's
* Steak sauce
* Tewkesbury mustard
* Whisky sauce
* Worcestershire sauce
United States
* Barbecue sauce * Carolina style condiments * Coleslaw * Comeback sauce * Cranberry sauce * Fry sauce * Ketchup * Mayonnaise * Mumbo sauce * Mustard (condiment) * Relish * Peanut butter * Ranch dressing, Ranch * Tartar sauceVietnam
* Nước chấmSee also
* Cruet-stand * Garnish (food), Garnish * Ketchup as a vegetable * National Mustard Museum * Sachet * Salt and pepper shakers * Seasoning * SpiceList 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 * List of syrupsReferences
External links
* {{Lists of prepared foods Condiments, Lists of foods by type, Condiment Lists of foods by nationality, +Condiment