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-
Aleppo pepper
Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…
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Alguashte
Ground toasted pumpkin seed sprinkled over fruit, corn and soups. Ready in 15 min prep and 10 min cooking. About…
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Amba
Fenugreek-turmeric pickled mango sauce, Basra’s gift to falafel stands. Ready in 30 min prep and 20 min cooking. 1 large…
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Anchoiade
Pounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables. Ready in 20 min prep and…
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Amlou
Thick dip of argan oil, roasted almonds and honey, spread on bread. Ready in 20 min prep and 10 min…
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Awaze
Berbere loosened with tej or wine into a dark dipping paste for grilled meat. Ready in 10 minutes prep and…
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Bagoong
Fermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet. 20 min to prepare. About 1 litre.…
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Balachaung
Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…