The condiment recipes we provide allow you to make your own flavorings. Not only will you know what is in your food, you will be able to save money and taste some of the more unusual and
exceptionally delicious types from all over the world. They are so essential for good cooking. They add special and locally unique touches and even give their names to dishes which would otherwise be nameless and bland...
The term condiment comes from the Latin word for spice, seasoning and sauce, as well as the Latin verb to pickle or season. In English the word once used to refer to pickled and preserved food, but with time the meaning has changed.
The definition of a condiment, as something added to food to add flavor, is so broad. This could include mustard, salt or pickles, but also pure spices, dried fruit, sugary things and so forth. Further description as a ‘supplemental’ food, added to impart or enhance the flavor of other foods, to complement a dish at least separates the condiments from the substance of the main dish. Of necessity it comes in smaller more intensely flavored packages. There are many versions of this idea from all around the world.
Indeed in the examples given on Wikipedia
one can get a sense of what we classify as a condiment, and they are very
broad and diverse. I’ve tried to group them roughly, to give and idea of the
general processes used to make condiments worldwide, but many condiments belong
to multiple categories. Remember cooking, drying, using acids, sugars or salt
are all ways of stopping the growth of the toxic spoiling bacteria, Clostridium
botulinum. No wonder there is a patterning of the condiment making methods
globally. It also shows that many are in fact ‘preserved’ foods’ in the
original Latin sense of the word:
Well here we go, but take care. These condiment recipes will make your mouth water and you'll soon be hungry !
cooked and jammy condiments
chutney, mostarda (Italian candied fruit with mustard syrup)
vinegar based condiments
sauerkraut, achars, kimchi, fermented cumber pickles
teriyaki sauce, barbecue sauce, soy sauce, marmite
preserved fruit, nutella, honey, maple syrup, redcurrant sauce and then there are those which pack a peppery punch
masalas, popocorn seasoning
pepper paste, shito (Ghanaian hot pepper sauce), horse radish, Indian green masala paste, Indian red masala paste, Ata Dindin (Nigerian pepper sauce, Sriracha style hot fermented Chili sauce, Berbere - fried Ethiopian pepper sauce,
condiments using fats
chili oils, olive and sesame oil
oil based emulsions
mayonnaise, remoulade, salad creams, aioli, vinaigrette, tartar sauce
highly flavoured pastes
ketchup, peanut sauces, anchovy paste, bean sauces
dips, clam dips, guacamole
coarsely mashed fresh ingredients
salsas, relishes, pesto
Many condiments are available off the shelf in bottles or packets, under brand names, with particular recipes. Describing these is not the task of this page. They also often contain additives such as preservatives which exclude them from our understanding of healthy food. What we deal with here is the do it yourself condiment recipes, and thus quite often the rather traditional old regional condiments which were handmade.
Other condiments are available with fast food in small sachets for single servings. These are extremely wasteful of plastic and paper and thus not strictly environmentally friendly.
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
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