Baku Kitchen! An independent reference of traditional food

Sauce & Condiment

210 dishes.

AbgoraAbgoraSour juice pressed from unripe grapes, used instead of lemon in stews.Aceto balsamico di ModenaAceto balsamico di Modenasyrupy aged vinegar from cooked grape must, used by the dropAchardAchardmustard-dressed pickled vegetables eaten with breadAgrio de naranjaAgrio de naranjaSalted sour orange juice used to season and to sprinkle at the tableAi ManasAi ManasFiery crushed-chili condiment spooned onto everythingAjíAjíCoriander-spring onion chili salsa spooned over empanadas and grilled meatsAjikaAjikafiery Abkhazian-Megrelian paste of chili, garlic and spicesAjvarAjvarroasted red-pepper relish made each autumnAkabangaAkabangaSearing habanero chili oil sold in tiny yellow dropper bottlesAleppo pepperAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse pasteAlguashteAlguashteGround toasted pumpkin seed sprinkled over fruit, corn and soupsAmbaAmbafenugreek-turmeric pickled mango sauce, Basra's gift to falafel standsAmlouAmlouthick dip of argan oil, roasted almonds and honey, spread on breadAnchoiadeAnchoiadePounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables.Angostura bittersAngostura bittersAromatic spiced bitters dashed into cocktails, soups and rum punchArgan oilArgan oilnutty roasted-kernel oil pressed from argan fruit, drizzled on bread and couscousAwazeAwazeBerbere loosened with tej or wine into a dark dipping paste for grilled meatBagoongBagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbetBajan pepper sauceBajan pepper sauceMustard-scotch bonnet hot sauce spooned on everythingBajan seasoningBajan seasoningGreen paste of marjoram, thyme, parsley, onion and hot pepper rubbed into meat and fishBalachaungBalachaungCrispy fried dried-shrimp, garlic and chili relish for riceBasbaasBasbaasGreen chili, coriander and lime relish set on every tableBavarian sweet mustardBavarian sweet mustardCoarse sweet brown mustard, the required partner to Weisswurst.BazheBazhecold walnut sauce loosened with water, garlic, coriander and marigoldBelacanBelacanCompressed block of fermented shrimp, toasted before pounding into sambalBerbereBerbereFiery red chili and spice blend that colours and defines Eritrean stewsBigillaBigillagarlicky mashed broad-bean dip eaten with galletti crackersBourbon vanillaBourbon vanillaCured black vanilla pods, oily and fragrant, the island's most famous exportBuduBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesCacahCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatCasareepCasareepBlack bitter-cassava syrup that flavours and preserves pepperpotChadon beni sauceChadon beni sauceGreen sauce of culantro leaf, garlic and hot pepper, spooned over everythingChamoyChamoySalty-sour-sweet fruit sauce poured over mango, jicama and iced drinksCharosetCharosetpaste of fruit, nuts and wine eaten at the Passover sederChermoulaChermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fishChimichurriChimichurriParsley, 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. Ready in 15 min prep and 1 hour 30…

  • 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

    Coriander-spring onion chili salsa spooned over empanadas and grilled meats. Ready in 15 minutes prep and none cooking. About 400…

  • Ajika

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