Sauce & Condiment
210 dishes.
ChirmolRoasted tomato salsa with onion, cilantro and mint, spooned over grilled meat
ChismolChopped tomato, onion, green pepper and cilantro relish for grilled meatNauruCoconut Toddy SyrupPalm sap boiled to a thick dark syrup; spread on bread and puddings.NigerDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soups
Daqquscooked tomato and garlic sauce, hot with chilli, spooned over rice
Dersapounded garlic, cumin, paprika and oil, the base of countless Algerian sauces
Dibisdark date syrup, stirred into tahini or drizzled over bread
Dijon mustardSmooth sharp mustard used in vinaigrettes, sauces and on cold meats.
Doshabdark syrup boiled down from mulberries or grapes, spooned over pastriesChinaDoubanjiangFermented broad-bean and chili paste, the ruddy soul of Sichuan cooking
Dukkahcrushed nuts, sesame, coriander and cumin for dipping bread with oil
Eros PistaCoarse salted paste of hot paprika, spooned into soups and stews.UgandaEshabwewhipped ghee sauce from western Uganda, served at feasts
EzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relish
Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggs
GindungoFiery chili and garlic sauce set on every Angolan table
Girofle des ComoresDried clove buds used whole in pilaou and spiced dishesSouth KoreaGochujangSweet-hot fermented paste of chili, glutinous rice and soybean, sun-aged on rooftops
Golabrosewater distilled from Damask roses, splashed into sweets and tea
Gongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishUgandaGroundnut saucesmooth peanut sauce poured over matooke and sweet potatoesMexicoGuacamoleMashed avocado with lime, onion, chile; scooped with totoposTunisiaHarissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dishYemenHawaijyellow spice blend for soups; a sweeter version scents coffee
HilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.
HilbetWhipped fenugreek and faba-bean paste, pale and bitter-sweet, eaten with kitchaYemenHulbawhipped fenugreek foam stirred into stewsPalauIlaotThick coconut cream pressed from grated flesh; poured over taro and fish.
Jameeddried goat-yogurt balls reconstituted into mansaf sauce; Karak's finestMarshall IslandsJekmaiCoconut sap boiled into amber syrup for drizzling and sweetening
Jeow BongSweet-spicy Luang Prabang chili paste with buffalo skin
Jeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dip
KamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridge
KankankanRoast peanut, chili and spice powder dusted over grilled meat
KapiFermented shrimp paste from the coast, pounded into dips and soups-
Tarator
Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…
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Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.
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Abgora
Sour juice pressed from unripe grapes, used instead of lemon in stews. Ready in 45 minutes prep and none cooking.…
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Achard
Mustard-dressed pickled vegetables eaten with bread. Ready in 30 min prep and 15 min cooking. 1 large jar. A sauce…
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Aceto balsamico di Modena
Syrupy aged vinegar from cooked grape must, used by the drop. Ready in 30 minutes prep and 4 hours, for…
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Agrio de naranja
Salted sour orange juice used to season and to sprinkle at the table. Ready in 20 minutes prep and none…
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Ai Manas
Fiery crushed-chili condiment spooned onto everything. Ready in 20 minutes prep and 10 minutes cooking. About 300 g. A sauce…
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Ají
Cilantro-scallion chili salsa spooned over empanadas and grilled meats. Ready in 15 minutes prep and none cooking. About 400 ml.…
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Ajika
Fiery Abkhazian-Megrelian paste of chili, garlic and spices. 30 min to prepare. About 400 g. A sauce & condiment recipe…