Baku Kitchen! An independent reference of traditional food

Sauce & Condiment

210 dishes.

SingaporeKayaJam of coconut milk, egg and pandan, stirred slowly until thick and fragrantKecap ManisThick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into riceKitabaCoarse roasted peanut paste beaten with chili, spread on bread or fishSri LankaKithul TreacleDark, smoky syrup boiled from fishtail palm sap, poured over curd and sweetsKroeungPounded paste of lemongrass, galangal, turmeric, kaffir lime and garlicMaltaKunservaDark sun-dried tomato paste, sweet and salty, spread on bread with oil.Kyrgyz honeypale mountain honey from sainfoin and alpine wildflowersMadagascarLasarytangy mango or vegetable pickle brightening rice mealsLemon MyrtleNative rainforest leaf, ground or infused, more lemony than lemon itselfLiberian pepper saucehabanero pounded with onion, oil and seasoning, set on every tableSwedenLingonberry jamTart red berry preserve served with meatballs, pancakes and blood pudding.LlajwaFiery tomato-locoto salsa ground on stone, on every tableOmanLoomilimes boiled in brine and dried black, crushed into rice and stewsLyutenitsapepper-tomato relish spread thickly on breadBahrainMahyawapungent fermented anchovy sauce spread on flatbreadNorth MacedoniaMalidzanoaubergine and walnut spread with garlic and white cheeseVietnamMam NemPungent fermented anchovy sauce thinned with pineapple, garlic and chilliVietnamMam TomPurple fermented shrimp paste, whipped with lime and chilli until it foamsManbaCoarse peanut butter ground with scotch bonnet chilli, spread on breadNew ZealandManuka HoneyDark thixotropic honey from manuka blossom, medicinal and intensely herbalMaple syrupBoiled maple sap poured over pancakes; Quebec makes most of the world's supplyBelizeMarie Sharp’sHabanero and carrot hot sauce set on nearly every Belizean tablePapua New GuineaMaritaScarlet oily pandanus sauce squeezed from cooked fruit, poured over greens and kaukauUnited KingdomMarmiteSticky black yeast extract, spread very thinly on buttered toast.MaldivesMaskurolhiPounded paste of tuna, coconut, chilli and lime eaten with rice congeeMauritiusMazavarooBlistering paste of crushed bird's eye chili, garlic and ginger in oilMel de canaThick dark sugarcane molasses poured over cuscuz or stirred into poncheMerkénSmoked ground cacho de cabra chilli with toasted coriander seed and saltUnited KingdomMint sauceChopped mint in vinegar, essential with roast lamb.MitiCoconut cream sharpened with lemon, chili and onion, spooned over fish and taroMitmitaOrange-red powder of bird's eye chili, korarima and clove, hotter than berbereMojo criolloGarlic, sour orange and cumin sauce poured over pork and yucaMolho de piri-piriBird's eye chilies crushed with garlic, lemon and oil into a stinging sauceMorabaWhole fruit preserved in thick sugar syrup, spooned onto bread or eaten with teaTrinidad and TobagoMoruga scorpion pepper sauceBlistering yellow sauce from one of the world's hottest chilliesMostarda di CremonaWhole candied fruits in fiery mustard syrup, eaten with boiled meats and cheese.

  • 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…