Search

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

A common food in the Philippines made with anchovies, shrimp and other species of fish that are salt-cured and fermented to be served as a condiment or a seasoning in a variety of food dishes.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

A small fork used to serve or retrieve condiments from jars, trays or serving bowls. The fork is typically short in length and very slender, allowing it to be used for small items such as pickles, olives, cheeses, or other similar foods.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

A traditional Mediterranean condiment that was originally created in southeast Turkey. It is made as a pepper puree combining red bell peppers, hot peppers such as habanero, toasted walnuts, garlic, olive oil, cumin seeds, vinegar, pomegranate molasses, and water.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A preparation used to flavor food after it has been cooked or used as an accompaniment for a variety of dishes.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.

A type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.