Condiment

A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, to complement the dish, or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors.

The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce; those added before serving, such as mayonnaise in a sandwich; and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients.

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Definition The exact definition of a condiment varies. Some definitions encompass and , including salt and pepper,Collins: Definition Condiment using the term interchangeably with seasoning. Others restrict the definition to include only "prepared food compounds, containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce.

The Culinary Institute of America defines condiments as an "aromatic mixture" that "accompanies food", giving the examples of chutney, Pickling and some sauces.

The Culinary Institute of America (2025). 9780470421352, Wiley. ISBN 9780470421352

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Types Condiments added during cooking to add flavor: includes barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream.

Condiments added prior to serving: for example, in a sandwich made with ketchup, mustard or mayonnaise.

A table condiment or table sauce is served separately from the food and added to taste by the diner. Many, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. In traditional Asian restaurant settings, common condiments such as soy sauce, vinegar, chili oil, and shichimi are available.

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Etymology

The term condiment comes from the Latin condimentum, meaning "spice, seasoning, sauce" and from the Latin condire, meaning "preserve, pickle, season". The term originally described Pickling or preserved foods, but its meaning has changed over time.

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History

Condiments were known in historical Ancient Rome, Ancient India, Ancient Greece and Ancient China. There is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable, but this claim is not supported by any evidence or historical record.

(2025). 9780300211313, Yale University Press. . ISBN 9780300211313

The Romans made the condiments garum and liquamen, a similar and at times synonymous preparation, by crushing the innards of various fish and then fermenting them in salt, resulting in a liquid containing glutamic acid, suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry. Apicius, a cookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.

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Global uses

When global trade was established, spices and seasoning were among the common commodities that were traded. Many of the popular spices from around the world were exchanged, giving rise to the usage of foreign seasonings in many cuisines. India, Asia, and China introduced basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric. The Mediterranean and Middle East countries introduced bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme. North America and Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras. All of these spices and seasonings are used in traditional recipes from their respective originating countries. The development of many different dishes and cuisine around the world are dependent on the introduction of these foreign spices and seasonings.

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Micronutrients

Condiments can provide healthy benefits. Micronutrient deficiencies are prevalent in Asia. To combat lack of nutrition certain condiments are added to food. Common condiments added to help with micronutrient deficiency are fish sauce, soy sauce, seasonings, and Bouillon cube. Studies taken in nine different Asian countries suggest that iodine and iron are common micronutrients deficient in many diets. By using iodized salt, the iodine intake can increase 9-80% of the nutrient reference value (NRV). The addition of Bouillon cube can increase iron intake 3–40% of the NRV.

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Gallery

File:Dijon mustard on a spoon - 20051218.jpg|Dijon mustard File:Chrain3.jpg|Chrain (horseradish sauce) File:Oeufsmayo.JPG|Mayonnaise File:Ketchup-01.jpg|ketchup File:BasilkumPesto.jpg|Pesto Genoa File:Chutneys.jpg| File:HAT YAI MARKET 2.jpg|Curry powder or Indian curry File:Megrelian ajika.jpg|Ajika, spicy sauce in Caucasian cuisine File:Tkemali.JPG|Tkemali (Georgian cuisine sauce made of sour cherry plums) File:Chinese condiments at the restaurant by bhollar in Nerima, Tokyo.jpg|Common Chinese cuisine condiments: soy sauce, vinegar, chili oil, black pepper File:Duck sauce packets.jpg|Packets of duck sauce File:Worcester Sauce 001.jpg|Worcestershire sauce File:Relish.jpg|Gentleman's Relish File:Acar and chili sauce.jpg| Acar and sambal, the common condiments in Indonesia File:Flying goose sriracha th.jpg|Sriracha sauce (type of hot sauce) File:Shichimi 002.jpg|Shichimi File:Wasabi 002.jpg|Wasabi File:Ssamjang.png|Ssamjang File:Eros Pista.jpg|Hungarian Erős Pista

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See also

• Condiments by country (category)

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Citations

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Sources

• K. T. Farrell (1990). 9780834213371, Aspen Publishers. ISBN 9780834213371
• Andrew F. Smith (2007). 9780195307962, Oxford University Press. . ISBN 9780195307962

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External links

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Further reading

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