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,1 or, in some cultures, 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.2 Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments.
Condiments
- Aioli – West Mediterranean sauce of garlic and oil
- Ajvar – Balkan condiment
- Amba – Mango pickle condiment
- Alfredo sauce – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets
- Au jus – Meat gravy made from cooking juices
- Barbecue sauce – Sauce used as a marinade, basting, or topping
- Béarnaise sauce – Sauce made of clarified butter and egg yolk
- Béchamel sauce – French white sauce based on roux and milk
- Black pepper – Ground fruit of the family Piperaceae
- Biber salçası – Paste made from peppers or tomato and salt, originating in TurkeyPages displaying short descriptions of redirect targets
- Butter – Dairy product
- Chili peppers – Genus of flowering plants
- Caramel – Confectionery product made by heating sugars
- Cheese – Curdled milk food product
- Chili oil – Condiment made from chili peppers
- Chili sauce – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
- Chimichurri – Uncooked sauce for meat
- Cranberry sauce – Sauce made from cranberries
- Cream – Dairy product
- Chocolate spread – Sweet chocolate-flavored paste
- Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
- Chrain – Horseradish paste
- Chutney – South Asian condiment
- Cocktail sauce – Condiment served usually with seafoods
- Coleslaw – Salad consisting primarily of finely-shredded raw cabbage
- Compote – Dessert of fruit cooked in syrup
- Crushed red pepper – Condiment or spice made from red chilli peppers
- Dip – Type of condiment
- List of common dips – Type of condiment
- Disodium inosinate – umami paste
- Fish paste – Paste made of fish meat
- List of fish pastes – Paste made of fish meat
- Fish sauce – Condiment made from fish
- Fritessaus – Dutch condiment, usually served with French fries
- Fruit preserves – Preparations of fruits, sugar, and sometimes acid , jams, and jellies
- Fry sauce – Condiment for French fries
- Garlic sauce – Sauce with garlic as a main ingredient
- Garum – Historical fermented fish sauce
- Glutamate flavoring – Generic name for flavor-enhancing compounds based on glutamic acid and its salts
- Gravy – Sauce made from the juices of meats
- Mushroom gravy – Type of sauce
- Onion gravy – Type of sauce
- Red-eye gravy – Type of gravy
- Harissa – North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
- Hoisin sauce – Sauce commonly used in Chinese cuisine
- Hollandaise sauce – Sauce made of egg, butter, and lemon
- Honey – Sweet and viscous substance made by bees
- Honey dill – CondimentPages displaying short descriptions with no spaces
- Horseradish – Species of flowering plants in the cabbage family Brassicaceae
- Hummus – Middle Eastern chickpea puree dish
- Icing – Food producing method that could be applied to many sweets
- Jalapeños – Hot pepper
- Kachumbari – Tomato-onion salad
- Karo – Syrup made from corn used as food additivePages displaying short descriptions of redirect targets
- Ketchup – Sauce used as a condiment
- Banana ketchup – Sauce made from bananas
- Curry ketchup - Ketchup with curry powder
- Mushroom ketchup – Style of ketchup
- Fruit ketchup – Condiment made from fruit
- Khrenovina – Spicy horseradish sauce
- Kyopolou – Bulgarian-Turkish dish
- Lemon – Yellow citrus fruit
- Lettuce – Species of annual plant of the daisy family, most often grown as a leaf vegetable
- Ljutenica – Vegetable relish or chutney in Bulgarian, Macedonian, Serbian and Turkish cuisinesPages displaying short descriptions of redirect targets
- Mango chutney – Indian chutney made from unripe mangoes
- Maple butter – Confection made from maple syrup
- Maple syrup – Syrup made from the sap of maple trees
- Marinara sauce – Tomato sauce with herbs
- Marmalade – Preserve made from citrus fruits
- Matbucha — a North African condiment
- Mayonnaise – Thick cold sauce
- List of mayonnaises – List of mayonnaises
- Meringue – Type of dessert or candy
- Mignonette sauce – Condiment served with oysters
- Milk – Nutrient-rich liquid produced by mammals
- Milkette – Name of various beverages and foods made of equally mixed partsPages displaying short descriptions of redirect targets
- Miso – Traditional Japanese seasoning
- Monkey gland sauce – South African sauce
- Muhammara – Red pepper dip from Syrian cuisine
- Murri – Arabian condiment
- Mustard – Condiment made from mustard seeds
- Dijon mustard – Type of mustard
- Mostarda – Condiment from Italy made of candied fruit and mustard
- Mustard oil – Oil derived from mustard plants
- Tewkesbury mustard – Type of mustard
- Turun sinappi – Finnish mustard brand established 1926
- Honey mustard – Condiment made from mustard seedsPages displaying short descriptions of redirect targets
- List of mustard brands
- Nacho cheese – Tortilla chip dishPages displaying short descriptions of redirect targets
- Nutritional yeast – Type of deactivated yeast
- Old sour – Fermented key lime juice used in sauces
- Olive oil – Liquid fat made from olives
- Oyster sauce
- Pepper, black – Ground fruit of the family Piperaceae
- Pepper jelly – Preserve made with hot peppers
- Peanut butter – Paste made from ground peanuts
- Pesto – Italian food paste
- Piccalilli – British relish of chopped pickled vegetables and spices
- South Asian pickle – Pickled varieties of vegetable and fruit
- Mango pickle – Variety of pickles prepared using mango
- Pickled fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
- Pickled onion – Onions pickled in a solution of vinegar or salt
- Pickled pepper – Capsicum pepper preserved by pickling
- Pico de gallo – Mexican condiment
- Pinđur – Relish spread in the Balkan peninsula
- Piri-piri – Cultivar of Capsicum frutescens
- Popcorn seasoning – Ingredients used to flavor popcorn
- Powdered sugar – Fine sugar with an anti-caking agent
- Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
- Chicago-style relish – CondimentPages displaying short descriptions with no spaces
- Kuchela – Trinidadian relish
- Remoulade – Mayonnaise-based cold sauce
- Salad dressing – Condiment for salads
- Salad dressing spread – Salad dressing and mayonnaise substitutePages displaying short descriptions of redirect targets
- Salsa – Condiment used in Mexican cuisinePages displaying short descriptions of redirect targets
- Salsa golf – Cold sauce of mayonnaise and tomatoes
- Salsa verde – Spicy Mexican sauce made from tomatillos
- Salt – Mineral composed of sodium chloride
- Sambal – Southeast Asian spicy relish or sauce
- Sauerkraut – Finely sliced and fermented cabbage
- Sesame oil – Edible oil from sesame seed
- Sesame seeds – Plant cultivated for its edible seedsPages displaying short descriptions of redirect targets
- Skyronnes – Icelandic dipping sauces
- Sour cream – Fermented dairy product
- Soy sauce – East Asian liquid condiment
- Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
- Sprinkles – Tiny multi-colored candy topping
- Steak sauce – Brown sauce for seasoning of steaks
- Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
- Sumbala – Fermented locust beans used as condiment in cooking in West AfricaPages displaying short descriptions of redirect targets
- Sweet chili sauce – Condiment primarily used as a dip
- Syrup – Thick, viscous solution of sugar in water
- Tahini – Middle Eastern condiment made from sesame
- Tartar sauce – Mayonnaise-based cold sauce
- Tekka – CondimentPages displaying short descriptions with no spaces
- Teriyaki sauce – Japanese marinade
- Tomato paste – Paste made from tomatoes
- Tomato sauce – Sauce made primarily from tomatoes
- Toum – Garlic sauce common in the Levant
- Truffle oil – Oil with truffles or synthetic flavouring
- Tzatziki – Cold cucumber–yogurt dip, soup, or sauce
- Vegenaise – American vegan food companyPages displaying short descriptions of redirect targets
- Velouté sauce – French sauce made from roux and light stock
- Vinegar – Liquid consisting mainly of acetic acid and water
- Black vinegar – Dark-colored vinegar in Chinese cuisine
- Wasabi – Species of edible plant
- Watermelon rind preserves – Fruit condiment
- Whipped cream – Semi-solid aerated cream
- White pepper – Ground fruit of the family PiperaceaePages displaying short descriptions of redirect targets
- XO sauce – Spicy seafood sauce from Hong Kong
By country
Australia
Azerbaijan
- Narsharab – pomegranate sauce
Bangladesh
Belgium
- "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
- Brasil sauce – mayonnaise with pureed pineapple, tomato and spices4
- Samurai sauce
- Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli
- Sauce andalouse
- Zigeuner sauce – Sauce in French cuisinePages displaying short descriptions of redirect targets – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Canada
Chile
China
- Black vinegar
- Black bean sauce
- Chili crisp
- Chili oil
- Doubanjiang
- Duck sauce
- Fermented bean paste
- Ginger dressing
- Hoisin sauce
- Lufu
- Mala sauce
- Oyster sauce
- Peanut sauce
- Plum sauce
- Rice vinegar
- Sesame oil
- Shacha sauce
- Sichuan pepper
- Siu haau sauce
- Soy sauce
- Sweet bean sauce
- Tauco
- XO sauce
- Yellow soybean paste
- Zanthoxylum ailanthoides
France
Georgia
Germany
- Zigeuner sauce (gypsy sauce)
- Curry ketchup
- Sahnemeerretich (horseradish paste with cream)
- Kren (horseradish paste without cream)
- süßer Senf (Bavarian mustard)
- Green sauce
Ghana
Greece
India
- Chammanthi podi
- Chutney
- Chyawanprash
- Coconut chutney
- Dahi chutney
- Garlic chutney
- Gulkand
- Idli podi
- Indian pickles
- 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 – 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
- Dabu-dabu
- Kecap asin
- Kecap manis
- Krupuk
- Palm vinegar
- Peanut sauce
- Petis
Iran
Japan
- Black vinegar
- Chili oil
- Dashi
- Fukujinzuke (served with Japanese curry)
- Furikake
- Gomashio
- Karashi
- Katsuobushi
- Kombu
- Mirin
- Miso
- Perilla
- Perilla frutescens
- Ponzu
- Rice vinegar
- Seasoned rice vinegar
- Sesame oil
- Shichimi
- Shiso
- Shottsuru
- Sichuan pepper
- Soy sauce
- Tare sauce
- Wafu dressing
- Wasabi
- Yuzukoshō
- Zanthoxylum piperitum
Korea
Lebanon
Malaysia
- Kaya (jam)
- Keropok Lekor
- Kerepek Pisang
- Pisang Salai
- Budu
Mexico
Norway
Pakistan
Palestine
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
- 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
- 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
Spain
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
Taiwan
Thailand
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
- Crosse & Blackwell
- Cumberland sauce
- Daddies
- Gentleman's Relish
- Halford Leicestershire Table Sauce
- Haywards pickles
- Henderson's Relish
- Hill, Evans & Co
- HP Sauce
- Keen's
- Ketchup
- Lemons
- Marie Rose sauce
- Marmite
- Mint sauce
- Mushy peas
- Mustard
- Non-brewed condiment
- OK Sauce
- Piccalilli
- 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
- Comeback sauce
- Cranberry sauce
- Fry sauce
- Ketchup
- Mayonnaise
- Mumbo sauce
- Old Sour
- Relish
- Peanut butter
- Ranch dressing
Vietnam
See also
See also
List articles
References
References
- "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011.
- Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. Retrieved March 15, 2012.
- Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved November 5, 2009.
- D&L Archived August 19, 2014, at the Wayback Machine, La William