Baku Kitchen! An independent reference of traditional food

Sauce & Condiment

210 dishes.

ChipondeChipondeThick roasted groundnut paste stirred into relishes and porridgeChirmolChirmolRoasted tomato salsa with onion, coriander and mint, spooned over grilled meatChismolChismolChopped tomato, onion, green pepper and coriander relish for grilled meatCoconut Toddy SyrupCoconut Toddy SyrupPalm sap boiled to a thick dark syrup; spread on bread and puddings.DaddawaDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soupsDaqqusDaqquscooked tomato and garlic sauce, hot with chilli, spooned over riceDersaDersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucesDibisDibisdark date syrup, stirred into tahini or drizzled over breadDijon mustardDijon mustardSmooth sharp mustard used in vinaigrettes, sauces and on cold meats.DoshabDoshabdark syrup boiled down from mulberries or grapes, spooned over pastriesDoubanjiangDoubanjiangFermented broad-bean and chili paste, the ruddy soul of Sichuan cookingDukkahDukkahcrushed nuts, sesame, coriander and cumin for dipping bread with oilEros PistaEros PistaCoarse salted paste of hot paprika, spooned into soups and stews.EshabweEshabwewhipped ghee sauce from western Uganda, served at feastsEzayEzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relishFilfel chumaFilfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggsGindungoGindungoFiery chili and garlic sauce set on every Angolan tableGirofle des ComoresGirofle des ComoresDried clove buds used whole in pilaou and spiced dishesGochujangGochujangSweet-hot fermented paste of chili, glutinous rice and soybean, sun-aged on rooftopsGolabGolabrosewater distilled from Damask roses, splashed into sweets and teaGongura PachadiGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishGroundnut sauceGroundnut saucesmooth peanut sauce poured over matooke and sweet potatoesGuacamoleGuacamoleMashed avocado with lime, onion, chile; scooped with totoposHarissaHarissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dishHawaijHawaijyellow spice blend for soups; a sweeter version scents coffeeHilbehHilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.HilbetHilbetWhipped fenugreek and faba-bean paste, pale and bitter-sweet, eaten with kitchaHulbaHulbawhipped fenugreek foam stirred into stewsIlaotIlaotThick coconut cream pressed from grated flesh; poured over taro and fish.JameedJameeddried goat-yoghurt balls reconstituted into mansaf sauce; Karak's finestJekmaiJekmaiCoconut sap boiled into amber syrup for drizzling and sweeteningJeow BongJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJeow Mak LenJeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dipKamaimaiKamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgeKankankanKankankanRoast peanut, chili and spice powder dusted over grilled meatKapiKapiFermented 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.…

  • Alguashte

    Ground toasted pumpkin seed sprinkled over fruit, corn and soups. Ready in 15 min prep and 10 min cooking. About…

  • Amba

    Fenugreek-turmeric pickled mango sauce, Basra’s gift to falafel stands. Ready in 30 min prep and 20 min cooking. 1 large…

  • Anchoiade

    Pounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables. Ready in 20 min prep and…

  • Amlou

    Thick dip of argan oil, roasted almonds and honey, spread on bread. Ready in 20 min prep and 10 min…

  • Awaze

    Berbere loosened with tej or wine into a dark dipping paste for grilled meat. Ready in 10 minutes prep and…

  • Bajan pepper sauce

    Mustard-scotch bonnet hot sauce spooned on everything. Ready in 20 min prep and 10 min cooking. About 500 ml. A…

  • Bajan seasoning

    Green paste of marjoram, thyme, parsley, onion and hot pepper rubbed into meat and fish. Ready in 20 minutes prep…

  • Bagoong

    Fermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet. 20 min to prepare. About 1 litre.…

  • Balachaung

    Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…