List of condiments

List of Condiments

A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time. Many condiments are available in bottled form, such as ketchup, mustard, and mayonnaise, as well as many others. Others are more simple and are prepared fresh, like salsa, chutney, and relish. This article provides a comprehensive list of condiments from around the world, highlighting the diversity and cultural significance of these flavorful additions to meals.

List of Condiments by Type

Sauces

• Ketchup: A sweet and tangy sauce, typically made from tomatoes, sweetener, and vinegar, with assorted seasonings and spices.
• Mustard: Prepared from the seeds of the mustard plant, this condiment comes in many varieties, ranging from sweet to spicy.
• Mayonnaise: A thick, creamy dressing made from oil, egg yolk, and an acid, such as vinegar or lemon juice.
• Soy Sauce: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
• Hot Sauce: A spicy sauce made from hot peppers and other ingredients. Varieties include Tabasco Sauce, Sriracha, and Salsa Picante.

Spices and Herbs

• Salt: An essential mineral used to season and preserve food.
• Pepper: A spice obtained from the dried fruit of the Piper nigrum, used to add heat and flavor to dishes.
• Cinnamon: A spice obtained from the inner bark of several tree species from the genus Cinnamomum, used in both sweet and savory foods.
• Turmeric: A bright yellow spice made from the root of the Curcuma longa plant, known for its use in curry and medicinal properties.

Pickled and Fermented

• Kimchi: A traditional Korean dish of fermented vegetables, typically cabbage and Korean radishes, with a variety of seasonings.
• Sauerkraut: Finely cut raw cabbage that has been fermented by various lactic acid bacteria.
• Pickles: Cucumbers that have been pickled in a solution of vinegar, salt, and often dill or other herbs and spices.

Sweet Condiments

• Honey: A sweet, viscous food substance made by bees and some related insects.
• Chocolate Syrup: A sweet, chocolate-flavored condiment used as a topping for desserts or as an ingredient in drinks.
• Maple Syrup: A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also come from other maple species.

Cultural Significance

Condiments are deeply rooted in the culinary traditions of cultures around the world. They can signify the flavors of a region, the history of a people, and the innovation in cooking methods and ingredients. For example, kimchi is not only a staple in Korean cuisine but also a symbol of Korean culture and tradition. Similarly, mustard has a long history in French cuisine, dating back to medieval times when it was used both as a condiment and a preservative.

See Also

• List of culinary herbs and spices
• Food preservation
• Cooking