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Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

The rice mixture that is the base for sushi dishes. The rice is steamed or boiled and flavored with sweetened rice vinegar.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

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

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.

A spicy sauce used as a condiment or for flavoring various recipes. It is usually made with chiles, vinegar, and salt.

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

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.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

Souse of Sulz is a cooked meat specialty, which is gelatin based and made basically the same way as headcheese, except it is flavored with a vinegar pickling liquid.