Baku Kitchen! An independent reference of traditional food

Sauce & Condiment

210 dishes.

AbgoraSour juice pressed from unripe grapes, used instead of lemon in stews.Aceto balsamico di Modenasyrupy aged vinegar from cooked grape must, used by the dropMauritiusAchardmustard-dressed pickled vegetables eaten with breadAgrio de naranjaSalted sour orange juice used to season and to sprinkle at the tableTimor-LesteAi ManasFiery crushed-chili condiment spooned onto everythingAjíCilantro-scallion chili salsa spooned over empanadas and grilled meatsAjikafiery Abkhazian-Megrelian paste of chili, garlic and spicesAjvarroasted red-pepper relish made each autumnAkabangaSearing habanero chili oil sold in tiny yellow dropper bottlesSyriaAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse pasteAlguashteGround toasted pumpkin seed sprinkled over fruit, corn and soupsAmbafenugreek-turmeric pickled mango sauce, Basra's gift to falafel standsMoroccoAmlouthick dip of argan oil, roasted almonds and honey, spread on breadMonacoAnchoiadePounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables.Trinidad and TobagoAngostura bittersAromatic spiced bitters dashed into cocktails, soups and rum punchMoroccoArgan oilnutty roasted-kernel oil pressed from argan fruit, drizzled on bread and couscousAwazeBerbere loosened with tej or wine into a dark dipping paste for grilled meatPhilippinesBagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbetBajan pepper sauceMustard-scotch bonnet hot sauce spooned on everythingBajan seasoningGreen paste of marjoram, thyme, parsley, onion and hot pepper rubbed into meat and fishMyanmarBalachaungCrispy fried dried-shrimp, garlic and chili relish for riceBasbaasGreen chili, coriander and lime relish set on every tableBavarian sweet mustardCoarse sweet brown mustard, the required partner to Weisswurst.Bazhecold walnut sauce loosened with water, garlic, coriander and marigoldMalaysiaBelacanCompressed block of fermented shrimp, toasted before pounding into sambalBerbereFiery red chili and spice blend that colours and defines Eritrean stewsMaltaBigillagarlicky mashed broad-bean dip eaten with galletti crackersMadagascarBourbon vanillaCured black vanilla pods, oily and fragrant, the island's most famous exportMalaysiaBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatCasareepBlack bitter-cassava syrup that flavours and preserves pepperpotTrinidad and TobagoChadon beni sauceGreen sauce of culantro leaf, garlic and hot pepper, spooned over everythingMexicoChamoySalty-sour-sweet fruit sauce poured over mango, jicama and iced drinksCharosetpaste of fruit, nuts and wine eaten at the Passover sederMoroccoChermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fishChimichurriParsley, garlic, oregano and vinegar sauce for grilled meats

  • Tarator

    Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…

  • Rob

    Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.

  • Lyutenitsa

    Pepper-tomato relish spread thickly on bread. Ready in 50 min prep and 2 hr 30 min cooking. About 4 jars…

  • Abgora

    Sour juice pressed from unripe grapes, used instead of lemon in stews. Ready in 45 minutes prep and none cooking.…

  • Achard

    Mustard-dressed pickled vegetables eaten with bread. Ready in 30 min prep and 15 min cooking. 1 large jar. A sauce…

  • Aceto balsamico di Modena

    Syrupy aged vinegar from cooked grape must, used by the drop. Ready in 30 minutes prep and 4 hours, for…

  • Agrio de naranja

    Salted sour orange juice used to season and to sprinkle at the table. Ready in 20 minutes prep and none…

  • Ai Manas

    Fiery crushed-chili condiment spooned onto everything. Ready in 20 minutes prep and 10 minutes cooking. About 300 g. A sauce…

  • Ají

    Cilantro-scallion chili salsa spooned over empanadas and grilled meats. Ready in 15 minutes prep and none cooking. About 400 ml.…

  • Ajika

    Fiery Abkhazian-Megrelian paste of chili, garlic and spices. 30 min to prepare. About 400 g. A sauce & condiment recipe…