Knowra Condiment Condiment A substance added to food to enhance or complement its flavor, often at the table or during preparation. Condiments include sauces, pastes, spices, and other seasonings.
Seasoning : An ingredient added to food to enhance or modify its flavor. Salt, herbs, and spices can act as condiments or as seasonings incorporated during cooking.
Mustard : A pungent condiment made from ground mustard seeds, liquid, and sometimes other ingredients. Its heat and acidity make it a classic accompaniment and a useful sauce ingredient.
Fermentation : A metabolic process in which microorganisms convert sugars into acids, gases, or alcohols. Fermentation created durable, distinctive condiments such as soy sauce and fish sauce.
Herb : A leafy or green part of a plant used to flavor food or for other purposes. Fresh herbs are often cooked into a dish, while condiments are commonly added separately.
Sauce : A liquid or semiliquid preparation served with or incorporated into food. Many condiments are sauces, including ketchup, mustard, and soy sauce.
Mayonnaise : A thick, cold emulsion of oil, egg yolk, and an acid such as vinegar or lemon juice. It is served as a condiment and forms the base of many dressings and dips.
Fish sauce : A salty liquid seasoning made by fermenting fish with salt. It illustrates how preservation methods produced a foundational condiment in Southeast Asian cuisines.
Marinade : A seasoned liquid in which food is soaked before cooking. A marinade flavors food before cooking rather than chiefly accompanying it at serving.
Spice : An aromatic plant-derived substance used to flavor food, usually from seeds, bark, roots, or fruits. Spices such as pepper and chili can be served directly or incorporated into condiments.
Soy sauce : A salty, fermented liquid seasoning traditionally made from soybeans, grain, water, and salt. It supplies salt and savory depth in East Asian cooking and at the table.
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