Condiments
Food substances used to heighten the natural flavour of foods, to stimulate the appetite, to aid digestion, or else to preserve certain products (the word comes from the Latin condire, to preserve). The term condiment is used today to include spices, seasonings, sauces, fruit and various cooked or uncooked preparations. Strictly speaking, however, a seasoning is a substance added to food while it is being prepared, whereas a condiment, choosen to harmonize with the taste of the food. Customary use varies from one country to another: in Britain and North America large quantities of bottled sauces and condiments are used to accompany salads, cold meat, charcuterie, etc.
Aillée: A condiment of
the consistency of mustard, made with breadcrumbs, ground almonds and
garlic, mixed with stock. The origin of aillée is uncertain, but it
is likely that it originated in Paris, where in the 13th century no fewer
than nine merchants are known to have dealt in it.Bagoong: A Philippine condiment
that's popular in Hawaii and throughout the Pacific. Bagoong is made from
shrimp or small fish that have been salted, cured and fermented for
several weeks. The resulting salty liquid (called patis) is drawn
off and used separately as a sauce or condiment. In addition to being
served as a condiment, bagoong is used as a flavoring in many
dishes.Cameline: A cold condiment for
pâtés, roasts and fish, used in medieval times. It was made
of grilled bread soaked in wine, drained, squeezed and ground with spices
(cinnamon, ginger, pepper, cloves and nutmeg), then diluted with vinegar.
After sieving, the sauce was kept in a pot, ready for use.Capers: The flower bud of a
shrub which is native to eastern Asia but widespread in hot regions.
Capers are used as a condiment, either pickled in vinegar or preserved in
brine. When pickled, they are sour but full of flavour. The Romans used
them to season fish sauces. Capers are also used to flavour rice and
meatballs (lamd and veal) and garnish pizzas; they go well with mustard
and horseradish. The flower buds of nasturtium, buttercup, marigold and
broom are sometimes used as substitudes for capers.Chutney: A sweet and sour
condiment made from fruits and vegetables (or of a mixture of the two)
cooked in vinegar with sugar and spices until it has the consistency of
jam. Chutney, sold in jars under various trade names, may contain exotic
fruits (mango, coconut, pineapple, tamarind pulp) as well as temperate
ones (eggplant, tomato, onion, melon, grapes, cherries, apple, etc.). Some
cutneys are reduced to a purée; others retain recognizable pieces
of their ingredients; all are characterized by a syrupy and sometimes
highly spiced juices which coats the ingredients. They enliven slightly
insipid dishes, mainly cold ones (chicken, fish, ham, leftovers). (See Recipe)Dijon: A French prepared
mustard made in the Dijon region from black or brown mustard seeds,
blended with salt, spices and white wine or verjuice; has a clean sharp,
medium hot flavour, yellow gray colour and creamy texture.Fish Sauce: Popular throughout
Southeast Asia, fish sauce can be any of various mixtures based on the
liquid from salted, fermented fish. This extremely pungent, strong
flavoured and salty liquid can range in colour from ochre to deep brown.
It's used as a condiment and flavouring, much as soy sauce would be used.
Fish sauces may be flavoured variously, such as with chiles or sugar,
depending on the use. Asian markets carry a wide variety of these pungent
sauces including nam pla (Thai), nuoc nam (Vietnamese),
patis (Philippines) and shottsuru (Japanese). Fish sauce is
also referred to as fish gravy.Garum: A condiment widely used
by the ancient Greeks and Romans, obtained by soaking intestines and
pieces of fish in brine with aromatic herbs. (Passalat from Nice and the
Vietnamese nuoc-mâm both have a similar formula.) According to
contemporary writers, the best garum was made in Carthage using mackerel,
but it was also made with fry, salmon, sardines and shad and there were
many variants: with wine, with vinegar, with water, or strongly seasoned
with pepper. Garum had a very strong smell and flavour and formed part of
most recipes; it was always used as a condiment added at the
table.Harissa: A condiment from North
Africa and the Middle East. It is a purée (tabal) made of
small peppers, cayenne, oil, garlic and coriander, pounded with cumin and
either dried mint or verbena leaves. The harissa must be left for 12 hours
before using. covered with olive oil, it keeps well in a sealed container.
It is diluted with a little stock and served with couscous, soups and
dried meats.Horseradish: This is a
traditional condiment in scandinavia, Alsace, Russia and Germany. After
being washed, peeled and grated, it can be used either as it is or with
the flavour softened by cream or by bread crumbs soaked in milk. It
accompanies a wide range of dishes: beef and pork (boiled, braised, or
cold), fish (herring and smoked trout), poached sausages, potato salad,
etc. Horseradish is also an ingredient of sauces (hot or cold), relishes,
vinaigrettes, mustards and flavoured butters, which are served with the
dishes mentioned.Ketchup: Ketchup is a sweet and
sour condiment with one flavour predominnating, usually based on tomatoes
but sometimes on mushrooms or walnuts. Tomato ketchup is very popular in
Britain and North America and is the variety usually sold in France. It is
used to flavour meat sauces, or served with fish, hamburgers, eggs, rice
and pasta. It is made from tomato purie, vinegar, sugar and spices. (More Information)Maple Syrup: Maple is one of
about 200 species of free or shrub which grown in temperate climates. The
North american sugar maple has orange sap, which is collected, which is
collected from the trunk in the spring and yields a clear golden syrup.
Rich in sugar, with an aromatic flavour, maple syrup is very popular in
the United States and Canada.Mayonnaise: A cold emulsified
sauce consisting of egg yolks and oil blended together and flavoured with
vinegars, salt and pepper ans mustard. The incorporation of complementary
ingredients into plain mayonnaise allows a very wide range of derivative
sauces to be obtained. In order to make a successful mayonnaise, it is
important that all the ingredients should be at the same temperature. Some
recommend that the egg yolk should be left to stand with some mustard for
a few minutes before adding the oil. (See
Recipe)Miso: A Japanese condiment made
of red or white pase of fermented soya, made from cooked soya (soy) beans
mixed with rice, barley, oe wheat grains and salt.Mustard: A herbaceous plant,
originating from the Mediterranean region, whose seeds are use to prepare
a condiment of the same name. Mustard has been known and used since
ancient times. It can flavoured in many different ways: with tarragon,
garlic, fine herbs, paprika and (more recently) with orange or lime. In
addition to its uses as a condiment for meat and charcuterie, mustard is
used in cookery for coating rabbit, pork, chicken and oily fish before
cooking. It is the basis of numerous sauces, both hot and cold.Nam Pla: Popular in Thailand,
nam pla is a salty, fermented fish sauce with an extremely pungent odor.
It's used as a condiment, sauce and seasoning ingredient. Nam pla is
popular throughout Southeast Asia and is known as nuoc nam in
Vietnam and as shottsuru in Japan. Ancient Romans used a nam pla
counterpart called Garum.Nasturtium: An ornamental plant
whose leaves and flowers are sometimes used as an as a condiment or an
ingredient for salads. The flower buds and seeds, picked when soft and
pickled in tarragon vinegar, can be used as a substitude for capers. They
are a little tougher, but more aromatic.Nuoc Mâm: A condiment
used in vietnamese cookery. Meaning literally "fish water", it is made by
marinating small fish in a brine then pounding them to a paste.
Nuoc-Mâm is very rich in protein and replaces salt in almost all
culinary preparations; it is also used at the table as a seasoning, served
in a flask or small bowl. It has a strong taste and when heated the smell
is very pronounced. Lemon juice or red pepper is sometimes added, or it
can be garnished with very thinly sliced onion rings. It is a good
flavouring for scrambled eggs, soups and stews and it accompanies spring
rolls.Oyster Sauce: It is a Cantonese
seasoning that is a staple condiment of Chinese cooking, This rich brown
sauce is made with ground oysters, soy sauce, salt, and spices. The
ingredients are cooked until thick and concentrated. A good brand is never
fishy. Be aware that cheaper brands may have MSG and other
additives.Peppercorns: A condiment
derived from the pepper plant, a climbing vine native to India, Java and
the Sunda Islands. The plant produces a berry like fruit called
peppercorns which ripen from green to red and finally to brown. They are
sold as peppercorns or ground. Ground pepper quickly loses its flavour and
aroma, so it is best used whole and grounded or crushed as needed.Pickles: Pickles are condiments
consisting of vegetables or fruit (or a mixture of both) preserved on a
spiced vinegar. Of Indian origin, pickles are a milder version of the
achars of Madras and Bombay. Pickles are sold in jars under various brand
names but can be made at home. They are often served with cold meats,
cheese, curries, etc., with apiritifs, and in mixed hors d'oeuvres.
Pickled may also descibe pork or beef that has been preserved by steeping
in brine to which saltpetre has been added and then boiled. A good example
of this would be "corned beef", which is consumed in great portions on the
east coast of Canada. (More Information)Pissalat: Also known as
pissala, it is a condiment originating from the Nice region, made of
anchovy purée flavoured with cloves, thyme, bay leaf and pepper and
mixed with olive oil. Originally pissalat was made from the fry of
sardines and anchovies, but since this is not readily available outside
the Mediterranean, anchovies in brine may be used instead. Pissalat is
used for seasoning hors d'oeuvres, fish, cold meats and the regional dish
pissaladière.Pistou: A condiment from
Provence, made of frsh basil crushed with garlic and olive oil. The word
(derived from the Italian pestare, to pound) is also used for the
vegetable and vermicelli soup to which it is added. The condiment,
sometimes supplemented by Parmesan cheese and tomatoes, is very similar to
the Italian pesto, a specialty of Genoa used to season pasta and
soups which consists of a thick sauce made of olive oil, Parmesan, garlic
and fresh basil.Ponzu: A Japanese sauce made
with lemon juice or rice vinegar, soy sauce, mirin and/or sake, kombu
(seaweed) and dried bonito flakes (katsuobushi). Ponzu sauce is used as a
dipping sauce with dishes like sashimi and with one-pot dishes like
chirinabe. Relish: A condiment originating
in India, which resembles chutney but is more highly spiced. It is a sweet
and sour purée made from sour fruits and vegetables, which the
addition of small pickled onion, gherkins, spices (mainly ginger, chilli
pepper, cinnamon, white pepper, cloves and nutmeg), which are simmered
with soft brown sugar (coffee sugar) and vinegar. Relishes are served with
curries and other oriental dishes and also with hamburgers,
crudités and cold meats.Roselle: A species of tropical
hibiscus (Hibiscus sabdariffa), also known as Jamaica sorrel, used
as a condiment. The petals, which have a bitter taste, are used to flavour
fish and meat sauces in India and Jamaica, while the red fruits are made
into jam and into a refreshing drink called karkade, which is very
popular in Egypt.Salad Dressing: A sauce for a salad that are usually based on vinaigrette, mayonnaise, or other emulsified product. Salad dressings and sauces have a long and colorful history, dating back to ancient times. The Chinese have been using soy sauce for 5,000 years; the Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago; and the ever-popular Worcestershire was derived from a sauce used since the days of the Caesar. Indeed, early Romans preferred their grass and herb salads dressed with salt. Egyptians favored a salad dressed with oil, vinegar and Oriental spices. Mayonnaise is said to have made its debut at a French Nobleman�s table over 200 years ago. In the Twentieth Century, Americans went a step further in salad development - making it a fine art by using basic dressing ingredients (oil, vinegar or lemon juice, and spices) and Yankee ingenuity, to create an infinite variety of sauces and dressings to make salads the best ever. "Store bought" dressings and sauces were largely unavailable until the turn of the century. Many of the major brands of dressings and sauces available today were on the market as early as the 1920�s. (More Information)Sambai: An Indonesian condiment
made with red chilli peppers, grated onion, lime , oil and vinegar. The
name is also used to describe the dish that it accompanies.Soy Sauce: This extremely
important ingredient in Asian cooking is a dark, salty sauce made by
fermenting boiled soybeans and roasted wheat or barley. Although there is
essentially one main type of soy sauce widely made in north America, China
and Japan produce a number of varieties ranging in color from light to
dark and in texture from thin to very thick. In general, light soy sauce
is thinner and saltier than its dark counterpart. Its flavour and colour
is also lighter and it may be used in dishes without darkening them. Dark
soy sauce is slightly thicker than light soy sauce but generally not as
salty. It has a richer flavor and color (which is usually darkened with
caramel). Chinese black soy is extremely dark and thick, a result obtained
from the addition of molasses. The Japanese tamari is very similiar,
thick, rich and extremely dark. Unless otherwise indicated on the label,
soy sauce may be kept for many months in a cool, dark place. There are
also many low sodium or "lite" soy sauces available on the market. Soy
sauce is used to flavour soups, sauces, marinades, meat, fish and
vegetables, as well as for a table condiment.Tabasco: An American sauce,
popular in cookery the world over, that consists of chilli peppers
marinated in spirit vinegar with salt. sold in small bottles, the
condiment is used to season (among other foods) meat, egg and red kidney
bean dishes, sauces and a number of cocktails.Tapenade: A condiment from
Provence, made with capers (from Toulon), desalted anchovies and stone
black (pitted ripe) olives. pounded in a mortar and seasoned with olive
oil, lemon juice, aromatics and possibly a drop of marc brandy. It
accompanies crudités (in particularly celery, fennel and tomato),
meat, or grilled (broiled) fish, is spread on slices of toast and can
garnish hard boiled egges (mixed with yold). (See
Recipe)Verjuice: The acid juice
extracted from large unrippened grapes, which was formerly widely used as
a sauce ingredient, a condiment, and in deglazing. In the Middle ages,
verjuice (literally "green juice") was an acid-tasting stock prepared with
the juice of unripe grapes, sometimes mixed with lemon or sorrel juice,
herbs, and spices. It was used in most sauces and liaisons.Vinegar: A sour liquid, widely
used as a condiment, consisting of a dilute solution of acetic acid
obtained by natural fermentation of wine or any other alcoholic solution.
Vinegar (the French name literally means "sour wine") has been produced
and used since the Gallo Roman era; vinegar diluted with water was a
common drink of the Roman legionaries. (More
Information)Wasabi: Wasabi (Japanese horse
radish) is an essential condiment in Japanese cuisine. It's the light
green paste that accompanies sushi, seafood, noodle dishes, and more.
Typically, people dip sashimi (raw fish) slices in a mixture of wasabi and
soy sauce. Wasabi is said to be effective as an antidote to prevent food
poisoning. That is one reason that wasabi is served with sushi and raw
fish slices.Worcestershire sauce: An
English condiment whose recipe was apparently discovered in the East
Indies by Sir Marcus Sandys, a native to Worcestershire. On returning
home, he asked the English grociers Lea & Perrins to make up a sauce that
resembled his favorite condiment. It was launched commercially in 1838.
The present day "Original and Genuine Worcestershire sauce", which still
bears the names of its inventors, is made of malt vinegar, molasses,
sugar, shallot, garlic, tamarind, clove, anchovey essence and meat
extract. It is used to season ragouts, soups, stuffings, vinaigrette,
devilled or tomato sauces, steak tartare and exotic dishes; It also
flavours various cocktails and tomato juice.Zhoug: Spicy zhoug is a source
of pride among Yemenite population. Made with the sharpest of chili
peppers, it is eaten with classically oriental Jewish meals. More than
just a condiment, zhoug is a tradition. Yementes believe that daily
consumption of zhoug wards off disease and strengthens the heart. Zhoug
can be an addition to salads and a sauce for various kinds of meat, fish
and poultry dishes. (See Recipe)