Condiment, the Glossary
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.[1]
Table of Contents
62 relations: Acar, Ajika, Ancient Greece, Ancient Rome, Apicius, Barbecue sauce, Black pepper, Bloomberg Businessweek, Chili oil, Chinese cuisine, Chrain, Chutney, Compound butter, Cookbook, Curry, Curry powder, Duck sauce, Erős Pista, Fast food, Flavoring, Food preservation, Garum, Genoa, Gentleman's Relish, Georgian cuisine, Glutamic acid, Herb, History of China, History of India, Horseradish, Hot sauce, Indonesian cuisine, Ketchup, List of dishes from the Caucasus, Marmite, Mayonnaise, Merriam-Webster, Mint sauce, Mustard (condiment), Packet (container), Pesto, Pickling, Prunus cerasifera, Salt and pepper, Sambal, Sandwich, Seasoning, Shichimi, Sour cream, Soy sauce, ... Expand index (12 more) »
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei.
Ajika
Ajika or adjika, is a Georgian hot spicy, but subtly flavored dip, often used to flavor food. Condiment and Ajika are condiments.
Ancient Greece
Ancient Greece (Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity, that comprised a loose collection of culturally and linguistically related city-states and other territories.
See Condiment and Ancient Greece
Ancient Rome
In modern historiography, ancient Rome is the Roman civilisation from the founding of the Italian city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD.
See Condiment and Ancient Rome
Apicius
Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, or earlier.
Barbecue sauce
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken.
See Condiment and Barbecue sauce
Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning.
See Condiment and Black pepper
Bloomberg Businessweek
Bloomberg Businessweek, previously known as BusinessWeek (and before that Business Week and The Business Week), is an American monthly business magazine published 12 times a year.
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Chili oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers.
Chinese cuisine
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.
See Condiment and Chinese cuisine
Chrain
Chrain (křen; chren; Meerrettich or Kren; chrzan; hrean; khren; khrin; khreyn; khazeret; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. Condiment and Chrain are condiments.
Chutney
A chutney (romanised: chatni चटनी romanised: chatnee چٹنی romanised: chatnee) is a spread typically associated with cuisines of the Indian subcontinent. Condiment and chutney are condiments.
Compound butter
Compound butters (beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce.
See Condiment and Compound butter
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes.
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. Condiment and Curry are condiments.
Curry powder
Curry powder is a spice mix originating from India, adapted from but not to be confused with the native spice mix of garam masala.
See Condiment and Curry powder
Duck sauce
Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly.
Erős Pista
Erős Pista (Strong Steve) is the second most popular chili sauce in Hungary, produced by Univer.
Fast food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service.
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food.
Food preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats.
See Condiment and Food preservation
Garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium.
Genoa
Genoa (Genova,; Zêna) is a city in and the capital of the Italian region of Liguria, and the sixth-largest city in Italy.
Gentleman's Relish
Gentleman's Relish, also known as Patum Peperium (meaning "pepper paste" in Latin), is a British commercial brand of anchovy paste created in 1828 by John Osborn.
See Condiment and Gentleman's Relish
Georgian cuisine
Georgian cuisine (tr) consists of cooking traditions, techniques, and practices of Georgia.
See Condiment and Georgian cuisine
Glutamic acid
Glutamic acid (symbol Glu or E; the anionic form is known as glutamate) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins.
See Condiment and Glutamic acid
Herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances.
History of China
The history of China spans several millennia across a wide geographical area.
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History of India
Anatomically modern humans first arrived on the Indian subcontinent between 73,000 and 55,000 years ago.
See Condiment and History of India
Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). Condiment and Horseradish are condiments.
Hot sauce
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients.
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.
See Condiment and Indonesian cuisine
Ketchup
Ketchup or catsup is a table condiment with a sweet and sour flavor. Condiment and Ketchup are condiments.
List of dishes from the Caucasus
The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia and North Caucasus.
See Condiment and List of dishes from the Caucasus
Marmite
Marmite is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig.
Mayonnaise
Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. Condiment and Mayonnaise are condiments.
Merriam-Webster
Merriam-Webster, Incorporated is an American company that publishes reference books and is mostly known for its dictionaries.
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Mint sauce
Mint sauce is a green sauce popular in the United Kingdom, made from finely chopped spearmint leaves soaked in vinegar, and a small amount of sugar.
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). Condiment and mustard (condiment) are condiments.
See Condiment and Mustard (condiment)
Packet (container)
A packet or sachet is a small bag or pouch, made from paper, foil, plastic film or another type of packing material, often used to contain single-use quantities of foods or consumer goods such as ketchup or shampoo.
See Condiment and Packet (container)
Pesto
Pesto or more fully pesto alla genovese is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil.
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
Prunus cerasifera
Prunus cerasifera is a species of plum known by the common names cherry plum and myrobalan plum.
See Condiment and Prunus cerasifera
Salt and pepper
Salt and pepper are the common names for edible salt and ground black pepper, which are ubiquitously paired on Western dining tables as to allow for the additional seasoning of food after its preparation. Condiment and salt and pepper are condiments.
See Condiment and Salt and pepper
Sambal
Sambal is an Indonesian and Malaysian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
Sandwich
A sandwich is a dish typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type.
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
Shichimi
, also known as or simply shichimi, is a common Japanese spice mixture containing seven ingredients.
Sour cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Condiment and sour cream are condiments.
Soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
Specialty food
A specialty food is a food that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients".
See Condiment and Specialty food
Spice
In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food.
Sriracha
Sriracha (or; ศรีราชา) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.
Ssamjang
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine.
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
Take-out
Take-out or takeout is a prepared meal or other food items, purchased at a restaurant or fast food outlet with the intent to eat elsewhere.
Tkemali
Tkemali (ტყემალი) is a Georgian sauce primarily made of cherry plum also alucha and red-leaf plum is popular and common species in Georgia for making Tkemali.
Tomato
The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant.
United States
The United States of America (USA or U.S.A.), commonly known as the United States (US or U.S.) or America, is a country primarily located in North America.
See Condiment and United States
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Condiment and Vinegar are condiments.
Wasabi
Wasabi (Japanese: ワサビ, わさび, or 山葵) or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera.
Worcestershire sauce
Worcestershire sauce or Worcester sauce (UK) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century.
See Condiment and Worcestershire sauce
References
[1] https://en.wikipedia.org/wiki/Condiment
Also known as Condiment market in the United States, Condiments, Table condiment, Table sauce.
, Specialty food, Spice, Sriracha, Ssamjang, Sugar, Take-out, Tkemali, Tomato, United States, Vinegar, Wasabi, Worcestershire sauce.