Condiments

A1 is a steak sauce, a condiment used for steaks and burgers. Besides beef, A1 can also be used on such foods as chicken, pork, salmon, vegetables, and stir-fry. It was originally developed in 1824 by Henderson William Brand, chef to King George IV of the United Kingdom. The sauce was entered at the 1862 International Exposition in London where it was proclaimed "A1". By the early 1900s, the sauce was introduced in North America; it is now manufactured by Kraft Foods, the large American food conglomerate. ...more on Wikipedia about "A1 Steak Sauce"

Ajvar is a relish made from bell peppers, aubergine, garlic and chili. It is predominantly popular in the Balkans, its origin probably being Macedonia or Serbia. It is a red colour with bits of black in it due to the fact that the peppers were roasted. ...more on Wikipedia about "Ajvar"

Balsamic vinegar is a traditional thick flavoured vinegar commonly used in Italian cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it has been made since the Middle Ages and the name is protected by the Italian government. Unlike common vinegars, it is dark and thick with a complex, sweet taste and is much more expensive. ...more on Wikipedia about "Balsamic vinegar"

Benedictine is a condiment made with cucumbers and cream cheese. It is used to make cucumber sandwiches and was invented around the turn of the 20th Century by Jennie Benedict, a caterer and restauranteur in Louisville, Kentucky. ...more on Wikipedia about "Benedictine (condiment)"

Black salt (Hindi काला नमक kala namak) is an unrefined table salt with a strong sulfurous taste. Contrary to what its name suggests, it is pink in color and has only a faint salty taste (due to its high mineral content). It is used extensively in Indian cuisine as a condiment as well as in ayurvedic medicine and is commonly sold in the form of a fine, almost completely odorless powder. ...more on Wikipedia about "Black salt"

Bovril, formerly a beef extract, now is the trademarked name of a thick, salty yeast extract, sold in a distinctive, bulbous jar. ...more on Wikipedia about "Bovril"

Brown sauce is a condiment popular in the United Kingdom. There exist a number of different brands and generic versions, of which HP Sauce is the best known. All feature a malt vinegar base blended with fruit and spices. ...more on Wikipedia about "Brown sauce"

Butter is a dairy product made by churning fresh or fermented cream or milk. In many parts of the world, butter is an everyday food. Butter is used as a spread, as a condiment and in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but butter can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. ...more on Wikipedia about "Butter"

Charmoula is a Moroccan marinade made of oil, lemon juice, garlic, cumin, and salt. ...more on Wikipedia about "Charmoula"

Chimichurri is a sauce and marinade used with grilled meat in Argentine and Uruguayan cuisine. ...more on Wikipedia about "Chimichurri"

In Indian cuisine, a chutney (British spelling), chatni ( Hindi transliteration) or catni (archaic transliteration) ...more on Wikipedia about "Chutney"

A condiment is a substance applied to food, usually in the form of a sauce, powder, or spread, to enhance or improve the flavor. Condiments are typically smeared with knives, squirted, or sprinkled onto other foods. ...more on Wikipedia about "Condiment"

Mustard is used as a culinary term, referring to seeds or leaves of the mustard plant, or preparations made from them. ...more on Wikipedia about "Culinary mustard"

A fruit based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th Century, the sauce was named after the Duke of Cumberland and George IV, who both had ties in Hanover, Germany, where the sauce was invented. ...more on Wikipedia about "Cumberland Sauce"

Daddies is a popular brand of brown sauce in the United Kingdom. It is currently owned by HP Foods. ...more on Wikipedia about "Daddies"

Farofa is a dish of wildly varying flavors consumed in South America. It can be found commercially produced and packaged in most South American markets but is often prepared at home based on family recipes. The key ingredient of all Farofas is toasted manioc (a.k.a. cassava, yucca, or tapioca) flour. Most recipes will also contain varying amounts of salt, smoked meat, and spices. The consistency of the mixture also ranges from large grains the size of cracked bulgur wheat or couscous, down to a table-salt-sized powder. Most farofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat, and the hearty stews. ...more on Wikipedia about "Farofa"

A number of condiments are used in Filipino cusine. They include: ...more on Wikipedia about "Filipino condiments"

Fish sauce is a condiment derived from fish that have been allowed to ferment. The term describes a wide range of products used in many different cultures at different times. Fish sauce is much used in Southeast Asian and southern Chinese cooking to add saltiness to dishes. In Southeast Asian cuisines, it is largely used as a dipping condiment for fish, shrimp, pork, and chicken. ...more on Wikipedia about "Fish sauce"

A dipping sauce or dip is a common condiment for many types of food. Dips are used to add flavour to a food, such as pita bread, potato chips, or falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put into, or dipped into the dipping sauce (hence the name). Dips are commonly used for finger foods and other easily held foods. ...more on Wikipedia about "Food dip"

Frank's Red Hot is a hot sauce made from Louisiana Sunlongs, a variety of cayenne pepper. ...more on Wikipedia about "Frank's Red Hot"

French dressing is the common name for red creamy salad dressings, also called Catalina. French dressing also exists in a white variety. ...more on Wikipedia about "French dressing"

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Fry sauce is a condiment consisting of a simple combination of ketchup and mayonnaise. When spices and other flavorings are added it is similar to traditional Russian dressing and Thousand Island dressing. However, it is thicker and smoother than both dressings. It is common in Utah. ...more on Wikipedia about "Fry sauce"

Furikake 振り掛け (ふりかけ) is a Japanese condiment usually sprinkled on top of rice. It typically consists of a mixture of sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as dried skipjack tuna shavings ( katsuobushi: 鰹節 or かつおぶし), salmon etc. are often added to the mix. ...more on Wikipedia about "Furikake"

Garlic chutney is made from fresh garlic, dry or fresh coconut and groundnuts and red chile powder. It is part of the every home in Maharashtra or northern Karnataka. ...more on Wikipedia about "Garlic chutney"

Gentleman's Relish is a type of anchovy paste. It is also known as Patum Peperium. ...more on Wikipedia about "Gentleman's Relish"

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