Condiment

Bawang goreng is a traditional condiment. It's made by deep-frying thinly sliced shallots in oil until the shallots become crisp and golden. The flavor is described as bitter and savory. Once prepared, this condiment is usually stored in airtight ... READ MORE

Leskovački domaći ajvar is a traditional condiment, spread, or relish called ajvar, originating from the Leskovac area. The ajvar is produced exclusively from local red pepper varieties such as domaća kanija, kurtovska kapija, and palanačko čudo. ... READ MORE

Produced since the Middle Ages and famous throughout the world, the traditional balsamic vinegar of Modena is made from a reduction of pressed and cooked Trebbiano and Lambrusco white grapes. The grape juice is boiled down to app... READ MORE

Widely used and commonly found on restaurant tables across Europe, Aceto Balsamico di Modena is produced in the neighboring provinces of Modena and Reggio Emilia. Aceto di Modena is an inexpensive, less aged variety of Aceto Balsamico Tra... READ MORE

Also known as ABB mustard, this is a specialty from Düsseldorf that has been produced since the early 18th century. The name 'ABB' derives from the initials of company founder Adam Bernhard Bergrath, who also invented the mustard. Th... READ MORE

Light soy sauce, not to be confused with "low-sodium" soy sauce, is a type of Chinese soy sauce that is lighter in color and thinner in consistency than its dark counterpart. It's quite salty, and its primary function is to season and add saltines... READ MORE

Traditionally, Sichuan's doubanjiang is a paste made from fermented broad beans, salt, chilis, and sometimes wheat flour. The ingredients are mixed and then placed in large clay pots to mature for at least a year while being daily hand-stirred. De... READ MORE

Used in China for more than 2,500 years, soy sauce is one of the world's oldest condiments, made by fermenting a combination of salt, enzymes, and mashed soybeans. It originates from ancient China between the 3rd and 5th century, when preserved fo... READ MORE

One of the essential ingredients in South Korean cuisine is a spicy, thick, and concentrated gochujang paste. In its basic form, it is made with a combination of gochugaru (fine chili powder made from a specific type of gochu chi... READ MORE

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often dispute... READ MORE

Sel de Guérande and Fleur de sel de Guérande are types of sea salt from the salt marshes of the Guérande peninsula in France. The salt is hand harvested and additive-free, consisting of sodium chloride crystals. Sel de Gu&eacu... READ MORE

Black bean sauce, also known as douchi sauce, is a popular condiment in Chinese cuisine. It's made with fermented and salted black soybeans, which are used to give the sauce a strong, savory, and slightly bitter flavor. The beans are typically mas... READ MORE

Maldon sea salt is a traditional hand-harvested sea salt originating from Maldon. The salt has been harvested since 1882 and it’s characterized by the unique pyramid-like flakes. The brine is first evaporated over fires that are mounted on b... READ MORE

Most commonly found in the Southeastern United States, Creole mustard is a pungent condiment with a grainy appearance and a tangy flavor. The flavor comes from the spicy brown mustard seeds that are just slightly crushed, so they are neit... READ MORE

Tavira sea salt has unique chemical properties differing from those of common salt. It is an unrefined, additive-free artisanal sea salt, which lends a unique taste to the dishes it is used in. This flower of salt is produced using ... READ MORE

Miso is a Japanese paste made by fermenting soybeans with salt, the fungus kōji, and occasionally rice, barley, and water. It is regarded as the most popular Japanese condiment and seasoning, commonly used to flavor soups, stews,... READ MORE

The history of maple syrup is a long one: it is said that the early settlers in Canada learned about sugar maples from Native Americans. There are numerous claims explaining the original discovery. Some say that a chief threw his tomahawk... READ MORE

Moutarde de Dijon is a traditional mustard characterized by its pale yellow color and a creamy texture. It is usually made from ground brown or black mustard seeds, salt, and various spices. Although it could only be produced in the Dijon region o... READ MORE

Dark soy sauce is a variety of soy sauce that is thicker, darker, and less salty than light soy sauce. It's made with soybeans that have undergone a longer fermentation process, often with added molasses or caramel and sometimes a bit of cornstarc... READ MORE

Kecap manis is a traditional condiment that's also sometimes used as a cooking sauce. This type of soy sauce is very aromatic and sweetened with palm sugar. The color is darker than regular soy sauce, the texture is viscous and syrupy, and the swe... READ MORE

A jar of lutenica or lyutenitsa is one of the essential food items in almost every Bulgarian and North Macedonian household. This famous relish, which lies somewhere between a spread and a chutney, is, at its basic, made with red bull horn peppers... READ MORE

Kewpie is a popular brand of mayonnaise originating from Japan. Enjoyed since 1925, the mayonnaise is made with three main ingredients - oil, rice or apple vinegar, and egg yolks. No sugar or salt is added to the mayonnaise, and it’s bottled... READ MORE

Vinagre de Jerez is a vinegar obtained from the acetous fermentation of wines from Palomino, Pedro Ximénez or Jiménez and Muscatel grape varieties produced in the provinces of Cádiz... READ MORE

Erős Pista or Strong Steve is the second most popular paprika product in Hungary, right after Red Gold. This hot, paste-like sauce is made with nothing else than coarsely ground hot paprika and a bit of salt, used for canning purposes. Th... READ MORE

Algarrobina is a thick syrup extracted from the black carob tree native to Peru, very similar in appearance to molasses. According to the Peruvians, it has various health benefits due to its high protein and vitamin content, some of which... READ MORE

Maras salt is a type of salt that has been traditionally sourced from the ancient salt pans of Maras or Salinas de Maras, as they are called locally. This artisan salt is obtained by scraping the pinkish salt crust that forms on the bottom of the ... READ MORE

Moutarde de Bourgogne is a unique mustard made from mustard seeds in the French region of Burgundy. It comes in only two varieties - strong or extra strong, and both of the varieties must contain white wine. Its color is pale yellow and t... READ MORE

Salprieta is an Ecuadorian condiment that is typically served as an accompaniment to various dishes based on rice, plantains, or fish. To make salprieta, peanuts and corn are first toasted and ground into a powder, then combined with annatto, cori... READ MORE

Aekjeot is a traditional fish sauce originating from South Korea. The sauce is used as a condiment and it's usually made from fermented anchovies (mulch aekjeot) or sand lances (kkanari aekjeot). The liquid usually has a light brown color and it's... READ MORE

Sugar beet syrup sold under the name Rheinisches Zuckerrübenkraut refers to the all-natural, concentrated juice of freshly harvested sugar beets from the German Rhineland-Palatinate region. It is made without the use of any additives... READ MORE

Often dubbed as Japanese vinaigrette, ponzu is a Japanese condiment that uses rice vinegar and citrus juice, usually lemon, sudachi, lime, or yuzu (the most traditional option), as its base. Additional ingredients may include sugar or mir... READ MORE

Doenjang soybean paste is one of the essential elements in South Korean cuisine. Traditionally, it is made with fermented meju (large blocks of boiled soybeans) that are covered in brine and are then soaked in traditional ong... READ MORE

Japanese rice wine is similar to sake, but sweeter and with a lower alcohol content. Mirin is fermented with rice yeast, and a varying percentage of alcohol. Originally, it was invented as a drink, but today it is mainly used as a condiment in num... READ MORE

Harissa is a traditional spicy paste originating from Tunisia. This spicy paste is made with roasted red peppers as the main ingredient, along with olive oil and spices and herbs such as cumin, coriander, caraway, and garlic. There are so... READ MORE

Marinated feta is a prepared food product that’s often used as an appetizer or a condiment. Although there are many variations, the Greek feta cheese is cut into cubes or chunks, and it is then stacked in a jar with ingredients such as olive... READ MORE

Phú Quốc is a unique fish sauce extracted by long time fermentation of anchovies' flesh at a high temperature, in West Vietnam. The fish extract / sauce has a delicate smell without unusual ammonia tones because of long time fermen... READ MORE

Pinđur is a traditional condiment originating from the cuisine of Balkan and countries such as North Macedonia, Serbia, Bulgaria, Croatia, Albania, and Bosnia and Herzegovina. It's made with a combination of roasted red bell peppers, tomatoes, egg... READ MORE

Fleur de sel (flower of salt) de Camargue is a traditional sea salt originating from Camargue in Provence. The crystals are hand-raked and harvested in the area during summer, and every salt worker harvests them at dawn from the surface of the wat... READ MORE

Hawaiian red salt or alaea salt is a traditional and unrefined type of salt originating from Hawaii. The salt is mixed with alaea – volcanic clay that’s rich in iron oxide, and as a result the salt is red in color. In the past, this sa... READ MORE

Sriracha is a condiment and a hot sauce that combines red chili peppers, garlic, vinegar, salt, and sugar. It was first created by a local woman Thanom Chakkapa in Si Racha, Thailand. Originally known as sriraja, the sauce was first prepa... READ MORE

Also known as Chinese fermented black beans, douchi is an indispensable part of Chinese cuisine. The black soybeans are heavily salted and fermented, resulting in an extremely salty ingredient with a robust and pungent flavor. Th... READ MORE

Salsa Lizano is a Costa Rican sauce originating from 1920, consisting of sugar, water, salt, mustard, vegetables, turmeric, and pepper. It is characterized by its smooth texture and light brown color. The sauce is a staple at almost every Costa Ri... READ MORE