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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 flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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, among other ingredients. Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup. Tomato ketchup is often used as a condiment for dishes that are usually served hot, and are fried or greasy: e.g., french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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 seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, Pungency, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many salad dressing, dressings, Glaze (cooking technique), glazes, sauces, soups, Relish, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of Indian cuisine, India and Bangladeshi cuisine, Bangla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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 other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille. Mayonnaise is an emulsion of Edible oil, oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless versions are made for those who avoid chicken eggs because of egg allergies, to limit cholesterol, dietary cholesterol, or because they are vegetarian or Veganism, vegan. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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 be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings that complement each other. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. Ingredients vary depending on area, but most include vinegar or tomato paste (or a combination) as a base, as well as a combination of onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. History Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. References to the sauce start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. Early homemade barbecue sauces were made with vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce start ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Salt And Pepper
Salt and pepper are the common names for edible salt and ground black pepper, which are ubiquitously paired on Western dining tables as to allow for the additional seasoning of food after its preparation. During food preparation or cooking, they may also be added in combination. Salt and pepper are typically maintained in separate shakers on the table, but they may be mixed in the kitchen. They are typically found in a set (pair), often a matched set, of salt and pepper shakers. They may be considered condiments or seasonings; salt is a mineral and black pepper is a spice. History Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Its pairing with pepper as table accessories dates to seventeenth-century French cuisine, which considered black pepper (distinct from herbs such as fines herbes) the only spice that did not overpower the true taste of food. Some food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Packet (container)
A packet or sachet is a small bag or pouch, made from paper, Aluminium foil, foil, plastic film or another type of Packaging and labeling, packing material, often used to contain disposable product, single-use quantities of foods or consumer goods such as ketchup or shampoo. Packets are commonly opened by making a small rip or tear in part of the package, and then squeezing out the contents. Uses Condiments distributed in packets include ketchup, Mustard (condiment), mustard, mayonnaise, salad cream, HP sauce, relish, tartar sauce, vinegar and soy sauce. They provide a simple and low-cost way of distributing small amounts of condiment with ready-to-eat packaged food such as hot dogs, French fries, or hamburgers, and are common in fast food restaurants. The packets produce less contamination and mess than freely available condiments dispensed into small disposable cups or other containers, especially if the food will be in transit before dining. Potpourri fragrances are also s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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, or mint dipping sauce. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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 ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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 elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines, such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine, where it is used as an ingredient in cooked dishes, as well as as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish '' jjamppong''. A closely related condiment in Chinese cuisine is chili crisp, which contains edible chunks of food and chilis in oil. Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included, such as Sichuan pepper, garlic, or paprika. Commercial preparati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Take-out
A take-out (US, Canada, Philippines) or takeaway (UK, Ireland, Commonwealth) is a prepared meal or other food items purchased at a restaurant or fast food outlet with the intent to eat elsewhere. A concept found in many ancient cultures, take-out food is common worldwide, with a number of different cuisines and dishes on offer. History The concept of prepared meals to be eaten elsewhere dates back to antiquity. Market and roadside stalls selling food were common in Ancient Greece and Rome. In Pompeii, archaeologists have found a number of '' thermopolia'', service counters opening onto the street which provided food to be taken away. There is a distinct lack of formal dining and kitchen area in Pompeian homes, which may suggest that eating, or at least cooking, at home was unusual. Over 200 ''thermopolia'' have been found in the ruins of Pompeii. In the cities of medieval Europe, a number of street vendors sold take-out food. In medieval London, street vendors sold hot meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |