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List of condiments

This article is about condiments. For brand name condiments, see List of brand name condiments.

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.

Ketchup and mustard on fries
Various grades of U.S. maple syrup

Condiments

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This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
 
Biber salçası ("pepper paste") is a part of cuisines of Anatolia
 
Chutneys
 
Vegetables served with a green goddess dressing dip
 
Guacamole is an avocado-based dip that originated with the Aztecs in Mexico.[3]
 
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
 
Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup.
 
Olive oil and olives
  • Aioli – West Mediterranean sauce of garlic and oil
  • Ajvar – Balkan condiment
  • Amba – Mango pickle condiment
  • Alfredo sauce – Creamy pasta dish with butter and cheese
  • Au jus – Meat gravy made from cooking juices
  • Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment
  • 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 Turkey
  • 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 peppers
  • Chimichurri – Green, uncooked sauce for meat
  • Cranberry sauce – Sauce or relish 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 condiments made of spices, vegetables, and fruit
  • 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 peppers
  • Dip – Type of sauce
  • Disodium inosinate - umami paste
  • Fish paste – 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
  • 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 mostly using nectar from flowers
  • Honey dill – Condiment
  • Horseradish – Species of flowering plants in the cabbage family Brassicaceae
  • Hummus – Middle Eastern chickpea puree dish
  • Icing – Food producing method
  • Jalapeños – Hot pepper
  • Kachumbari – Tomato-onion salad
  • Karo – Syrup made from corn used as food additive
  • Ketchup – Sauce used as a condiment
  • Khrenovina
  • 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 and Serbian cuisines
  • 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
  • Mashed Potatoes
  • Matbucha — a North African condiment
  • Mayonnaise – Thick cold sauce
  • Meringue – Type of dessert or candy
  • Mignonette sauce – Condiment served with oysters
  • Milk – White liquid produced by the mammary glands of mammals
  • Milkette – Name of various beverages and foods made of equally mixed parts
  • Miso – Traditional Japanese seasoning
  • Monkey gland sauce – South African sauce
  • Muhammara – Hot pepper dip from Syrian cuisine
  • Murri – An Arabian condiment.
  • Mustard – Condiment made from mustard seeds
  • Nacho cheese – Tortilla chip dish
  • Nutritional yeast – Type of deactivated yeast
  • 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 – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil
  • Piccalilli – British relish of chopped pickled vegetables and spices
  • South Asian pickle – Pickled varieties of vegetable and fruit
 
Homemade mango pickle
    • 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 form
  • Piri-piri – Cultivar of Capsicum frutescens
  • Popcorn seasoning – Ingredients used to flavor popcorn
  • Powdered sugar – Fine sugar with an anti-caking agent
 
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
  • Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
  • Remoulade – Mayonnaise-based cold sauce
 
Making vinaigrette salad dressing
  • Salad dressing – Condiment
  • Salad dressing spread – Salad dressing and mayonnaise substitute
  • Salsa – Condiment used in Mexican cuisine
  • Salsa golf – Cold sauce of mayonnaise and tomatoes
  • Salsa verde – Spicy Mexican sauce based on tomatillos
  • Salt – Mineral used as food ingredient, composed primarily of sodium chloride
  • Sambal – Indonesian spicy relish or sauce
  • Sauerkraut – Finely sliced and fermented cabbage
  • Sesame oil – Edible oil from sesame seed
  • Sesame seeds – Plant cultivated for its edible seeds
  • Skyronnes
  • Sour cream – Fermented dairy product
 
Traditional Korean soy sauce
  • 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 sauce
  • Sumbala – West African fermented bean paste
  • 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 – miso-condiment
  • Teriyaki sauce – Japanese marinade
  • Tomato – Edible berry
  • 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 company
  • Velouté sauce – Classic French sauce
 
Various vinegars
 
Close-up image of za'atar, a blend of herbs, sesame, and salt
  • Za'atar – Levantine herb or herb blend
  • Zacuscă – Romanian-Moldovan dish

By country

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Australia

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Azerbaijan

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Bangladesh

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Belgium

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  • "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
  • Brasil sauce – mayonnaise with pureed pineapple, tomato and spices[4]
  • Samurai sauce
  • Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli
  • Sauce andalouse
  • Zigeuner sauce – cuisine 'gypsy style' – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Canada

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Chile

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Ají with lime

China

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Shacha sauce with coriander
 
Sweet bean sauce

France

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Georgia

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Germany

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Ghana

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Greece

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Taramosalata with garnishes

India

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Main article: List of Indian condiments
See also: List of Indian pickles and Pickles in India and Pakistan
 
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
 
Mirchi ka salan (left) and dahi chutney (right) served as side dishes for Hyderabadi biryani
 
A cucumber and mint raita

Italy

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Capuliato
  • 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

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Main article: List of Indonesian condiments
 
Traditional sambal terasi served on stone mortar with garlic and lime

Iran

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Torshi liteh made with vinegar, eggplants and herbs

Japan

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Miso paste
 
Shichimi tōgarashi
 
Prepared wasabi
Main article: List of Japanese condiments

Korea

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Korean condiments: gochujang, jeotgal (salted seafood), jangajji (pickled vegetables), kimchi
 
Home-made ganjang (soy sauce) and doenjang (soybean paste)

Lebanon

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Malaysia

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Mexico

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Pico de gallo

Norway

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Pakistan

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Main article: List of Pakistani condiments
See also: Pickles in India and Pakistan
 
Dahi chutney (at right) with Mirchi ka salan

Philippines

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See also: Philippine condiments
 
Atchara, made from pickled green papaya
 
Latik atop cassava suman
 
Palapa, a spicy Maranao condiment made from sakurab and various spices

Russia

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Spain

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Sweden

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Smörgåskaviar tops a cottage cheese sandwich

Switzerland

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Taiwan

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Thailand

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At top is nam phrik pla salat pon, a condiment in Thai cuisine, served here with a selection of raw vegetables in Khorat, Thailand

Trinidad and Tobago

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United Kingdom

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Cumberland sauce atop duck confit crepes
 
Marmite
 
A mass-produced brand of pickled walnuts

United States

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Vietnam

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See also

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List articles

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References

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  1. ^ "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011.
  2. ^ 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.
  3. ^ 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.
  4. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
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