Condiment

Salt, sugar, and ground black pepper corns are commonly placed on Western restaurant tables.

A condiment is a spice, sauce or other food preparation that is added to foods to impart a particular flavor, enhance its flavor,^[1] or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.^[2]

Many condiments are available packaged in single-serving sachets (packets), like mustard or ketchup, particularly when supplied with take-out or fast-food meals. Condiments are usually applied by the diner. Condiments are sometimes added prior to serving, for example a sandwich made with ketchup or mustard. Some condiments are used during cooking to add flavor or texture to the food; barbecue sauce, teriyaki sauce, soy sauce, marmite are examples.

The term condiment comes from the Latin condimentum, meaning "spice, seasoning, sauce" and from the Latin condere, meaning "preserve, pickle, season".^[3]

Definition

The exact definition of what is and isn't a condiment varies. Some definitions include spice and herbs, including salt and pepper,^[4] using the term interchangeably with seasoning.^[5] Others restrict the definition to including only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce.^[6] Contrary to popular belief cranberries or cranberry sauce is not a condiment. However, cranberry jelly should be considered a condiment.

History

Condiments were known in Ancient Rome, Ancient Greece and Ancient China, and were often used to improve the taste of spoiling food; before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable.^[7] The Romans made the condiments garum and liquamen by crushing and fermenting in salt with the meat of various fish, leading to a flourishing condiment industry.^[8] Apicius, a cookbook based on 4th and 5th century cuisine, contains a section based solely on condiments.^[9]

List of condiments

Gallery

• Dijon mustard

• Mayonnaise

• Tomato ketchup

• Pesto genovese

• Chutneys

• Curry powder or paste

• Ajika, spicy sauce in Caucasian cuisine

• cherry plums)

• Common Chinese condiments: soy sauce, vinegar, chili oil, white pepper

• Packets of duck sauce

• Salsa

• Worcestershire sauce

• Marmite

• Gentleman's Relish

• Sriracha (type of Hot sauce)

• Shichimi

• Wasabi

See also

References & sources

References

Sources

• "Collins: Definition Condiment". Collins Dictionary. n.d. Retrieved 29 September 2014. 
• Farrell, K. T. (1990). Spices, Condiments and Seasonings (2nd ed.). MA, USA: Aspen Publishers. p. 291.  
• "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011. 
• Nealon, Tom (7 September 2010). "De Condimentis".  
• Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press.  

Condiments List of condiments • List of common dips Condiments Ajika Ajvar Amba Banana ketchup Barbecue sauce Biber salçası Black vinegar Brown sauce Chili peppers Cheese Chili oil Chrain Chutney Cocktail sauce Colo-colo Crushed red pepper Curry ketchup Dabu-dabu Dip Fish sauce Fritessaus Fruit preserves Fry sauce Gochujang Guacamole Hogao Honey dill Horseradish Hot sauce Kachumbari Kachumber Ketchup Khrenovina Kyopolou Lethocerus indicus Ljutenica Mayonnaise Milkette Monkey gland sauce Muhammara Mumbo sauce Murri Mushroom ketchup Mustard Nam chim Nam phrik Nước chấm Nutritional yeast Olive oil Pearà Pepper jelly Pesto Piccalilli Pico de gallo Pickle Pinđur Popcorn seasoning Relish Remoulade Marie Rose sauce Mignonette sauce Salad cream Salad dressing Salad dressing spread Salmoriglio Salsa Salsa golf Salt and pepper Satsivi Sauerkraut Sesame oil Skhug Skyronnes Soy sauce Steak sauce Sumbala Sweet chili sauce Syrup Tartar sauce Tekka Teriyaki sauce Tkemali Toum Vinegar Vincotto Wasabi Watermelon rind preserves Worcestershire sauce XO sauce Za'atar Zacuscă Mustards Amora Colman's Düsseldorfer Löwensenf French's Grey Poupon Gulden's Keen's Maille Mostarda National Mustard Museum Plochman's Stadium Mustard Tewkesbury mustard Thomy Turun sinappi Zatarain's List articles List of accompaniments to french fries Fish pastes Fish sauces Indian condiments Japanese condiments Mustard brands North American hot sauces Pakistani condiments Pickled foods Philippine condiments Misc. Carolina style Condiment market in the United States Cruet-stand Mustard oil Sachet Salt and pepper shakers Food portal • Category •  •

Culinary herbs and spices   Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Bay leaf, Indian (tejpat) Boldo Borage Chervil Chives Chives, garlic/chinese Cicely Coriander leaf (cilantro) Coriander, Bolivian Coriander, Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō (leaf) Shiso Sorrel Tarragon Thyme Woodruff   Spices Aonori (ground seaweed) Ajwain Allspice Amchoor (mango powder) Anise Anise, star Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Celery seed Charoli Chenpi Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Dill and dill seed Fennel Fenugreek Fingerroot (krachai) Galangal, greater Galangal, lesser Garlic Ginger Ginger, aromatic (kencur) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Lime, dried Liquorice Litsea cubeba Mace Mango-ginger Mastic Mahlab Mustard, black Mustard, brown Mustard, white Nigella (kalonji) Njangsa Nutmeg Pepper, alligator Pepper, Brazilian Pepper, chili Cayenne pepper Paprika Pepper, long Pepper, Peruvian Pepper, East Asian Pepper, Sichuan (huājiāo) Sanshō (berries, ground powder) Pepper, Tasmanian Peppercorn (black, green, and white) Pomegranate seed (anardana) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso (seeds, berries) Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu (zest) Zedoary Zereshk Zest   Herb and spice mixtures Adjika Advieh Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Idli podi Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Onion powder Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Vadouvan Yuzukoshō Za'atar   Lists of herbs and spices Australian herbs and spices Chinese herbology Culinary herbs and spices Bangladeshi spices Indian spices Pakistani spices   Related topics Marination Spice rub Herbal tea

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