Baku Kitchen! An independent reference of traditional food

Sauce & Condiment

210 dishes.

TunisiaTabilground coriander, caraway, garlic and chili, the base Tunisian seasoningTagaliaSauce of minced or dried meat with tomato and onion, served over dumplingsTaramasalatawhipped fish-roe dip with bread and lemonLebanonTaratortahini loosened with lemon, garlic and water, poured over fish and falafelTaucoSalty paste of fermented yellow soybeans stirred into stir-fries and sambalsTerasiDark block of fermented shrimp, toasted until fierce and pounded into sambalTesmiClarified butter steeped with garlic, ginger, korarima and fenugreek, stirred into stewsTkemalitart wild plum sauce with garlic and dill, poured over everythingTongaTongan VanillaHand-pollinated vanilla beans, dark and floral; sold cured in bundles.Toumfluffy whipped garlic emulsion served with grilled chickenTucupiYellow broth pressed from wild manioc and boiled for days to detoxifyTuk TreyFish sauce loosened with lime, sugar, garlic, chilli and crushed peanutsVietnamTuong BanThick fermented soybean and glutinous rice sauce, salty and faintly sweetTzatzikistrained yogurt, cucumber and garlic dipUbunyobwaThick roasted groundnut paste stirred into cassava leaves or fishVanille des ComoresHand-pollinated cured vanilla pods, a mainstay of the island economyMadagascarVoatsiperiferyTiny tailed wild pepper with a floral, resinous heat, gathered from forest vinesWasakakaSharp garlic, sour orange and oregano sauce spooned over grilled chickenWattleseedRoasted ground acacia seed tasting of coffee and hazelnut; used in baking.South SudanWeikaPowdered dried okra stirred into stews to thicken them to a slippery glossUnited KingdomWorcestershire sauceThin fermented sauce of anchovy, tamarind and vinegar, splashed into stews and drinks.SomaliaXawaashHouse spice mix of cumin, coriander, cinnamon, cardamom and cloveNigerYajipeanut, chili and ginger rub dusted over grilled meat and skewersYuzu KoshoFiery paste of yuzu zest, chili and salt from Kyushu, dabbed on grillsPalestineZa’atarwild thyme, sumac and sesame blend eaten with oil and breadZaatarDried wild thyme mixed with sumac and sesame, eaten with oil and bread.RomaniaZacuscăeggplant and roasted pepper spread canned for winterZhenjiang VinegarDark aromatic black vinegar from glutinous rice, the dip of choice for dumplingsZhugsearing Yemenite green chili-coriander pasteZomiRed palm oil heated with onion and spices into a fragrant cooking oil

  • 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…