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Condiments – List Of

Various salsas

Various salsas

A condiment is an edible food, such as a sauce, that is added to some foods to impart a particular flavour, enhance its flavour, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time. Many diverse condiments exist in various countries, regions and cultures.


List of Condiments

This is an incomplete list that may never be able to satisfy particular standards for completeness.

  • Aam ka Achaar – Mango Pickle – Great with both rice as well as Parathas, and there are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas (Indian bread) and yoghurt.
  • Acar – Acar Awak – Spicy Mixed Vegetable Pickle – A type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.
  • Adjika – A hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.
  • Aioli – A Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
  • Ajvar – A Serbian roasted eggplant-capsicum mixture, sometimes referred to as vegetarian caviar. 
  • Almogrote – A type of paste that is traditional to La Gomera and which is prepared to use up over-ripe cheese. It is spread on toasted bizcocho bread and is a wonderful appetizer to accompany a glass of wine. This is one of the tapas that has crossed the island borders and is now known and served across the entire Archipelago.
  • Amba – A tangy mango pickle condiment popular in Middle Eastern cuisine (particularly Iraqi and Israeli cuisines) but also popular in India. Its name derives from the Sanskrit for mango. It is typically made of mangoes, vinegar, salt, mustard, turmeric, chilli and fenugreek, similarly to savoury mango chutneys.
  • Anchovy Essence – A pink-coloured, thick, oily sauce, consisting of pounded anchovies, spices, etc. The essence is used as a flavouring for soups, sauces, and other dishes.
  • Atchara – A Filipino recipe of pickled green papaya – Achara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.
  • Baba Ghanoush – A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour.
  • Barbecue Sauce –
  • Barbecue Sauce, Lexington Style – A vinegar-based red sauce that is seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe.
  • Béarnaise sauce – Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. 
  • Beer Mustard – This mustard is so very easy to make and the perfect addition to a ham or corned beef sandwich or hot dog in a roll.
  • Beetroot Dip – Serve with Turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.
  • Biber Salçası (Turkish Hot Pepper Paste) – a thick, deep red paste made from red chilli peppers or sweet long peppers and salt. The peppers’ stems and seeds are removed, and then the pepper is crushed and salt added. 
  • Bumbu Pecel – an Indonesian sauce based on chillies, peanuts, tamarind and coconut sugar. It is commonly served over boiled vegetables. It is similar to the sauce used in Gado-gado.
  • Café de Paris Sauce – It’s actually Café de Paris butter — which of course melts to a “sauce” on the hot sirloin steak (Entrecôte).
  • Caribbean Green Seasoning – A mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won’t work.
  • Category : Cheese Recipes – Hundreds of types of cheese from various countries are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal’s diet), whether they have been pasteurised, the butterfat content, the bacteria and mould, the processing, and aging. Herbs, spices, or wood smoke may be used as flavouring agents. See also Glossary : Cheese Types
  • Category : Chutney Recipes – Any of a wide variety of sauces with origins in the sub-continent of India, from freshly chopped herbs in yoghurt, to bottled, spiced fruit mixtures. Used with snacks like deep fried samosas and pakoras. In India and Sri Lanka, it is also commonly served with dosa and idli.
  • Category : Cooking Pastes – Thick sauces, in their simplest form, and are made by crushing or blending ingredients together either in a blender, food processor or using a mortar and pestle. Pastes are made with numerous different ingredients and are very versatile and can be used in many ways in cooking.  
  • Category : Dip Recipes – A common condiment for many types of food. Dips are used to add flavour or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce. See also : List of Common Dips
  • Category : Mayonnaise – A thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. 
  • Category : Pickle – Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar.
  • Category : Salad Dressings
  • Category : Salsa – From the classic tomato salsa, plus jalapeno, chilli, onion, mango, and more. Dip your corn chips or tacos in these homemade fresh condiments.
  • Category : Sambal – A condiment that has a chilli-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines, and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence. Typically made from a variety of chilli peppers, it is sometimes a substitute for fresh chillies and can be extremely spicy for the uninitiated.
  • Category : Spreads – A food that is literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to food to provide flavour and texture, and are an integral part of the dish, i.e. they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which generally are not applied to food via a knife or similar utensil, such as salsa.
  • Chamoy – A condiment from Mexico that is typically served as a dip for fresh fruit. It is made with fruit or fruit jams (such as apricot, mango or plum), chillies and lime juice.
  • Chatni Gashneez – A traditional Afghani chutney made with walnuts and fresh coriander leaves – a perfect accompaniment for any grilled meat or served with kebabs or Afghan bread as a snack.
  • Chilli Oil – Perfect for use as a dip for meat and dim sum, or in salad dressings, stir-fries, and even on pizzas.
  • Chilli Peppers
  • Chilli Salt – Definitely not for the faint-hearted ! It is great on your favourite steak or it can be used in place of ordinary salt on just about everything. Be adventurous, but beware, it is addictive!
  • Chilli sauce
  • Chimichurri – Made from finely chopped parsley (an alternative version uses coriander), minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavourings such as coriander, paprika, cumin, thyme, lemon, and bay leaf may be included. In its red version, tomato and red capsicum may also be added. It can also be used as a marinade for grilled meat. 
  • Chinese Hot Mustard – A favourite condiment with egg rolls and other Oriental specialties. It’s easy to mix up your own with a few common ingredients. Unless you’re used to hot condiments, go easy on it when eating. 
  • Chocolate Syrup – A chocolate flavoured condiment. It is often used as a topping for various desserts, such as ice cream or mixed with milk to make chocolate milk.
  • Cocktail Sauce – One of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. It generally consists of ketchup mixed with prepared horseradish. 
  • Coconut Chutney – Uruttu Chammanthi – A South Indian spicy chutney, side-dish, and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid.
  • Colo-colo
  • Copeland’s of New Orleans Spinach Artichoke Dip – This recipe is a copycat of the appetiser Artichoke and Spinach Dip served at Copeland’s of New Orleans.
  • Coriander Garlic Chutney – A basic coriander chutney, green and tangy who is very easy to prepare. Serve as a dip or a spread for sandwiches.
  • Coriander Mint Coconut Chutney – This simple and easy chutney goes amazingly well with Idlis and Dosas. Use it as a stuffing for potato pancakes as well.
  • Crushed red pepper
  • Cumberland Sauce – A fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.
  • Dabu-dabu – A hot and spicy condiment made from chopped red chili peppers, bird’s eye chilli, shallots, red and green tomatoes,salt and sugar, mixed with fresh calamansi juice
  • Damson Chutney – A heavenly way to deal with an abundance of damsons – this spicy damson chutney is the perfect accompaniment to roast meats. You can adapt the quantities directly to however many damsons you have – just watch the cooking time if you are making a different sized batch (less time for smaller, more for bigger).
  • Duck Sauce – A condiment with a sweet and sour flavour and a translucent orange appearance similar to a thin jelly. Offered at Western Chinese restaurants, it is used as a dip for deep-fried dishes such as duck, chicken, fish, spring rolls, egg rolls, or with rice or noodles.
  • Dulce de Membrillo – A sweet spread or a dessert (quince paste, quince jelly, quince candy or quince meat).
  • Egusi Sauce – A staple in many Western and Central African countries. The egusi seeds are not from the sweet, fleshy watermelon we know but come from any number of melons or gourds native to those regions. 
  • Filfel Chuma – The typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.
  • Fish Sauce – In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment, prepared in many different ways in each country, for fish, shrimp, pork, and chicken. In parts of southern China, it is used as an ingredient for soups and casseroles. Fish sauce, and its derivatives, impart an umami flavour to food due to their glutamate content.
  • Flavoured Butter – An easy way to pep up a steak meal is with the addition of a flavoured butter. 
  • Fritessaus
  • Fruit preserves
  • Fry Sauce – usually a simple combination of one part ketchup and two parts mayonnaise. When spices and other flavourings are added, it is similar to — but thicker and smoother than — traditional Russian Dressing and Thousand Island Dressing.
  • Gado-gado – An Indonesian dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce. 
  • Giardiniera – An Italian or Italian-American relish of pickled vegetables in vinegar or oil.
  • Ginger Dressing – This sweet and tangy ginger dressing is wonderful on a simple shredded lettuce salad or as a coleslaw dressing.
  • Gochujang – A savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt.
  • Green Goddess Dressing – A salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.
  • Guacamole – A Mexican dip of avocados, onions and chilli peppers, commonly eaten with tortilla chips; it may also be served as a salad.
  • Hari Chutney – A versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.
  • Harissa – An hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.
  • Haydari’ – Very easy to prepare – all you need is Greek yoghurt, a few cloves of garlic, some olive oil and dry herbs like oregano, mint and basil.
  • Hoisin Sauce – A fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes. Made from a combination of fermented soy, garlic, vinegar, and usually chillies and sweetener, hoisin is dark in colour and thick in consistency.
  • Hollandaise Sauce – Can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.
  • Honey dill
  • Honey Garlic Sauce – A sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada. One of the many sauces put on chicken wings.
  • Horseradish
  • Horseradish Sauce – This horseradish sauce recipe is a simple to make, and very tasty version of the classic cold sauce for roast beef. One tip when making horseradish sauce recipes is to taste the prepared horseradish alone before starting the procedure, as different brands can vary greatly in spiciness.
  • Hot Mustard Sauce – A fantastic accompaniment to ham, corned beef, grilled chicken, and a juicy steak — use it in place of your favourite table mustard.
  • Hot sauce
  • Hummus – A Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.
  • Kachumbari
  • Kachumber
  • Ketchup
  • Banana Ketchup – Sweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish – omelettes (torta), hot dogs, burgers, fries, fish and other meats.
  • Curry ketchup
  • Mushroom ketchup
  • Khrenovina
  • Kyopolou
  • Lalap Sambal Terasi – A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavour since terasi, is more tangy and fermented. Red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded tomatoes. Popularly eaten raw.
  • Lunu Miris – Literally translated as “salt chilli”, and as the name indicates, dried red chilli is the main ingredient for this sambal. In addition to that onions, crumbled Maldive fish, salt, and lime juice are grounded together to get the spicy and exotic flavour. This traditional dish is taken with many kinds of food from rice to home-made bread.
  • Mignonette sauce
  • Milkette
  • Mint and Coriander Chutney – A versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.
  • Mint Sauce – A sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. 
  • Monkey gland sauce
  • Muhammara
  • Mumbo sauce
  • Murri
  • Mustard and mustard-related
  • Beer Mustard – This mustard is so very easy to make and the perfect addition to a ham or corned beef sandwich or hot dog in a roll.
  • Chinese Hot Mustard – A favourite condiment with egg rolls and other Oriental specialties.
  • Hot Mustard Sauce – A fantastic accompaniment to ham, corned beef, grilled chicken, and a juicy steak — use it in place of your favourite table mustard.
  • Mostarda
  • Mustard oil
  • Tewkesbury mustard
  • Turun sinappi
  • Nectarine Salsa – This refreshing summertime salsa livens up grilled pork chops or grilled salmon with the sweet flavour of nectarines sparked by onions, coriander and more.
  • Nutritional yeast
  • Olive oil
  • Pea Hummus – Usually, hummus is made from chickpeas, but this version uses green peas, which are packed with resistant starch and fibre.
  • Pepper Jelly – fantastic with cream cheese and crackers!
  • Pesto
  • Piccalilli
  • Pico de gallo
  • Pickled Foods
    • Pickled cucumber
    • Pickled Eggs
    • Pickled Eggs and Beetroot – A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. 
    • Pickled onion
    • Pickled Pepper – Pickled jalapeños can be explosively hot, but they’re easy to make in a home. The jalapeños make a delicious garnish for hamburgers, nachos, salads, hotdogs, and fajitas – plus they are an absolute necessity for all things Mexican, most especially nachos.
    • Dill Pickle Relish – No backyard barbecue, picnic or celebration is complete without a good pickle relish.
  • Pinđur
  • Pineapple Satay Sauce – This pineapple satay sauce is the perfect accompaniment for your next pork dish. Try it with skewered pork pieces straight off the BBQ.
  • Popcorn seasoning
  • Relish
  • Chrain
  • Ljutenica
  • Dill Pickle – No backyard barbecue, picnic or celebration is complete without a good pickle relish.
  • Remoulade
  • Rhubarb and Ginger Chutney – A perfectly sweet and spicy accompaniment for cold meat and salads.
  • Romesco
  • Russian Dressing – This classic creamy and tangy salad dressing melds smooth mayonnaise and ketchup with a little Tabasco and horseradish for kick.
  • Salad cream
  • Salad dressing spread
  • Salmoriglio
  • Salsa Golf – There are several recipes, but the sauce is always mostly mayonnaise with a tomato-based sauce like ketchup. Seasoning is added to give the sauce an Argentine flavour, such as pimento, oregano, and cumin.
  • Salt
  • Salvitxada
Sambal Belacan

Sambal Belacan

  • Sambal Andaliman – Similar to sambal lado mudo but with the addition of andaliman pepper. It is commonly enjoyed by the Batak ethnic group especially the North Tapanuli sub-ethnic groups.
  • Sambal Bajak – A sambal with a piquant and spicy flavour. This type of sambal may be used in various kinds of dishes and is perfect to use as a flavour enhancer. Bajak can be used in sauces, soups or meat dishes.
  • Sambal Belacan – Traditionally a condiment but can also be used as a ready-made sauce to stir through seafood or served on the side of fish curries. It can also be eaten with plain rice.
  • Sambal Cincalok – A Malaccan condiment made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.
  • Sauerkraut – Directly translated as “sour cabbage”, is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. 
  • Sesame oil
  • Skyronnes
  • Soy Sauce – Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries
  • Steak sauce
  • Sumbala
  • Sweet chilli sauce
  • Tartare (Tartar) Sauce – Commonly used with seafood, a mixture of mayonnaise, capers or pickles, and spices.
  • Tekka
  • Tentsuyu – The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.
  • Teriyaki Sauce – Grilling meat first and pouring the sauce on afterward or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
  • Thousand Island Dressing – The favoured accompaniment to many dishes, including crisp salads, seafood cocktails and crudités. It also makes a fine condiment for spreading on burgers and sandwiches. 
  • Tkemali
  • Torshi Liteh – Made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.
  • Toum
  • Vinegar
  • Vincotto
  • Wasabi – a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although it is not actually from the horseradish species of plants. Its root is used as a condiment and has an extremely strong flavour.
  • Watermelon rind preserves
  • Worcestershire Sauce – It is incredibly simple and quick to whip up a batch of homemade Worcestershire sauce at home. It requires some staple ingredients and 10 minutes of your time, and that’s it!
  • Xató Sauce – A typical Catalan sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà). This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the almonds are reduced to fine particles.
  • XO sauce
  • Za’atar
  • Zacusca(

Condiments by Country

Afghan

  • Chatni Gashneez – A traditional Afghani chutney made with walnuts and fresh coriander leaves – a perfect accompaniment for any grilled meat or served with kebabs or Afghan bread as a snack.
  • Torshi Liteh – Made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.

Argentine

  • Chimichurri – Made from finely chopped parsley (an alternative version uses coriander), minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavourings such as coriander, paprika, cumin, thyme, lemon, and bay leaf may be included. In its red version, tomato and red capsicum may also be added. It can also be used as a marinade for grilled meat. 

Bangladesh

  • Raita

British

  • Albert sauce
  • Bisto
  • Branston (brand)
  • Brown sauce
  • Cheddar sauce
  • Colman’s
  • Crosse & Blackwell
  • Cumberland Sauce – A fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.
  • Daddies
  • Gentleman’s Relish
  • Haywards (pickles)
  • Henderson’s Relish
  • Hill, Evans & Co
  • HP Sauce
  • Keen’s
  • Marie Rose sauce
  • Marmite
  • Mint Sauce – A sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. 
  • Mushy peas
  • 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 – It is incredibly simple and quick to whip up a batch of homemade Worcestershire sauce at home. It requires some staple ingredients and 10 minutes of your time, and that’s it!

Canary Islands

  • Almogrote – A type of paste that is traditional to La Gomera and which is prepared to use up over-ripe cheese. It is spread on toasted bizcocho bread and is a wonderful appetizer to accompany a glass of wine. This is one of the tapas that has crossed the island borders and is now known and served across the entire Archipelago.

Caribbean

  • Green Seasoning – A mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won’t work.

Catalan

  • Romesco
  • Salvitxada

Chilean

  • Ají (sauce)
  • Pebre

Chinese

  • Black vinegar
  • Zhenjiang Vinegar
  • Chilli Oil – Perfect for use as a dip for meat and dim sum, or in salad dressings, stir-fries, and even on pizzas.
  • Chinese Hot Mustard – A favourite condiment with egg rolls and other Oriental specialties. It’s easy to mix up your own with a few common ingredients. Unless you’re used to hot condiments, go easy on it when eating. 
  • Doubanjiang
  • Duck Sauce – A condiment with a sweet and sour flavour and a translucent orange appearance similar to a thin jelly. Offered at Western Chinese restaurants, it is used as a dip for deep-fried dishes such as duck, chicken, fish, spring rolls, egg rolls, or with rice or noodles.
  • Fermented bean paste
  • Ginger Dressing – This sweet and tangy ginger dressing is wonderful on a simple shredded lettuce salad or as a coleslaw dressing.
  • Hoisin Sauce – A fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes. Made from a combination of fermented soy, garlic, vinegar, and usually chillies and sweetener, hoisin is dark in colour and thick in consistency. 
  • Lufu (food)
  • 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

French

  • Béarnaise Sauce – There are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.
  • Hollandaise Sauce – Can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.

Georgian

  • Adjika – A hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.
  • Satsivi

Greek

  • Taramasalata
  • Tzatziki

Indian

Main article: List of Indian condiments
See also: List of Indian pickles and Pickles in India and Pakistan

  • Ale Bajji
  • Chammanthi podi
  • Chyawanprash
  • Coconut Chutney – Uruttu Chammanthi – A South Indian spicy chutney, side-dish, and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid.
  • Dahi chutney
  • Garlic chutney
  • Gulkand
  • Hari Chutney – A versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.
  • Indian pickles
  • Aavakaaya
  • Chhundo
  • Ginger pickle
  • Indian pickles
  • Lime pickle
  • Aam ka Achaar – Mango Pickle – Tastes great with both rice as well as Parathas, and there are countless versions of mango pickle in India with each region having its own host of recipes. .
  • Mixed pickle
  • Murabba
  • Oorgai
  • Pachranga
  • Kerala pachadi
  • Mirchi ka salan
  • Ouu khatta
  • Pachadi
  • Perugu Pachadi
  • Putnis
  • Raita
  • Sooth (chutney)

Indonesian

  • Acar Awak – A type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.
  • Gado-gado – Salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce. 

Iranian

  • Golpar
  • Kashk
  • Mast o khiar
  • Sumagh
  • Torshi

Japanese

Main article: List of Japanese condiments

  • Black vinegar
  • Chilli oil
  • Dashi
  • 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
  • Tentsuyu – The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.
  • Teriyaki Sauce – Grilling meat first and pouring the sauce on afterward or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
  • Wafu dressing
  • Wasabi
  • Yuzukosho-
  • Zanthoxylum piperitum

Kazakh

  • Pudding eg: tapioca, chocolate, vanilla, etc…

Korean

  • Black vinegar
  • Bonji
  • Cheonggukjang
  • Doenjang
  • Gochujang – A savoury and pungent fermented condiment made from red chilli, glutinous rice, fermented soybeans and salt. 
  • Jangdokdae
  • Jeotgal
  • Gejang
  • Jogijeot
  • Myeolchijeot
  • Saeujeot
  • Meju
  • Perilla
  • Perilla frutescens
  • Perilla oil
  • Rice vinegar
  • Sesame oil
  • Sichuan pepper
  • Soy sauce
  • Ssamjang

Libyan

  • Filfel Chuma – The typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.

Mexican

  • Chamoy – Typically served as a dip for fresh fruit. It is made with fruit or fruit jams (such as apricot, mango or plum), chillies and lime juice. Make it easily at home with apricot jam, lime juice and chilli powder

Nigerian

  • Egusi Sauce– A staple in many Western and Central African countries. The egusi seeds are not from the sweet, fleshy watermelon we know but come from any number of melons or gourds native to those regions.

Pakistani

Main article: List of Pakistani condiments
See also: Pickles in India and Pakistan

  • Dahi chutney
  • Garlic chutney
  • Hyderabadi pickle
  • Raita

Philippine

See also: Philippine condiments

  • Atchara – A Filipino recipe of pickled green papaya –  the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. 
  • Bagoong
  • Banana Ketchup – sweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish – omelettes (torta), hot dogs, burgers, fries, fish and other meats.
  • Fish sauce
  • Latik

Serbian

  • Ajvar – A roasted eggplant-capsicum mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetiser.

Sri Lankan

  • Lunu Miris – Literally translated as “salt chilli”, and as the name indicates, dried red chilli is the main ingredient for this sambal. In addition to that onions, crumbled Maldive fish, salt, and lime juice are grounded together to get the spicy and exotic flavour. This traditional dish is taken with many kinds of food from rice to home-made bread.

Thai

  • Nam chim
  • Nam phrik

Turkish

  • Haydari – Very easy to prepare – all you need is Greek yoghurt, a few cloves of garlic, some olive oil and dry herbs like oregano, mint and basil.

United States

  • Carolina style condiments

Vietnamese

  • Nu+o+’c cha^’m

More Condiments Articles

 
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