Condiment

File:ASC Leiden - W.E.A. van Beek Collection - Dogon markets 08 - Various condiments at Sangha market, Mali 1992.jpg, 1992.]]

The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper,Collins: Definition Condiment using the term interchangeably with seasoning.{{harvnb|Farrell|1990|p=291}} Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce.

The Culinary Institute of America defines condiments as an "aromatic mixture" that "accompanies food", giving the examples of chutney, pickles and some sauces.{{Cite book |last=The Culinary Institute of America |author-link=The Culinary Institute of America |title=The Professional Chef |publisher=Wiley |year=2011 |isbn=978-0-470-42 135-2 |edition=9th |location=Hoboken, New Jersey |page=1171}}

Condiments added during cooking to add flavor: includes barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream.

Condiments added prior to serving: for example, in a sandwich made with ketchup, mustard or mayonnaise.

A table condiment or table sauce is served separately from the food and added to taste by the diner. Many, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. In traditional Asian restaurant settings, common condiments such as soy sauce, vinegar, chili oil, and shichimi are available.

Image:Salt, sugar and pepper shakers.jpg, pepper, and sugar are commonly placed on Western restaurant tables.]]

The term condiment comes from the Latin condimentum, meaning "spice, seasoning, sauce" and from the Latin condire, meaning "preserve, pickle, season".{{harvnb|Nealon|2010}} The term originally described pickled or preserved foods, but its meaning has changed over time.{{harvnb|Smith|2007|pp=144–146}}

Condiments were known in historical Ancient Rome, India, Greece and China. There is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable,{{harvnb|Farrell|1990|p=297}} but this claim is not supported by any evidence or historical record.{{cite book |last1=Freedman |first1=Paul |title=Out of the East: Spices and the Medieval Imagination |date=2008 |publisher=Yale University Press |isbn=978-0-300-21131-3 |pages=3–4 |url=https://books.google.com/books?id=biR8AwAAQBAJ&pg=PT11 |language=en}} The Romans made the condiments garum and liquamen, a similar and at times synonymous preparation, by crushing the innards of various fish and then fermenting them in salt, resulting in a liquid containing glutamic acid, suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry. Apicius, a cookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.

When global trade was established, spices and seasoning were among the common commodities that were traded. Many of the popular spices from around the world were exchanged, giving rise to the usage of foreign seasonings in many cuisines. India, Asia, and China introduced basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric.{{Citation |last=Brown |first=Peter M. |title=Spices, Seasonings, and Flavors |date=2009 |work=Ingredients in Meat Products: Properties, Functionality and Applications |pages=199–210 |editor-last=Tarté |editor-first=Rodrigo |url=https://link.springer.com/chapter/10.1007/978-0-387-71327-4_9 |access-date=2025-04-25 |place=New York, NY |publisher=Springer |language=en |doi=10.1007/978-0-387-71327-4_9 |isbn=978-0-387-71327-4|url-access=subscription }} The Mediterranean and Middle East countries introduced bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme. North America and Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras. All of these spices and seasonings are used in traditional recipes from their respective originating countries. The development of many different dishes and cuisine around the world are dependent on the introduction of these foreign spices and seasonings.

Condiments can provide healthy benefits. Micronutrient deficiencies are prevalent in Asia.{{Cite journal |last=Mejia |first=Luis A. |last2=Bower |first2=Allyson M. |date=2015 |title=The global regulatory landscape regarding micronutrient fortification of condiments and seasonings |url=https://nyaspubs.onlinelibrary.wiley.com/doi/full/10.1111/nyas.12854 |journal=Annals of the New York Academy of Sciences |language=en |volume=1357 |issue=1 |pages=1–7 |doi=10.1111/nyas.12854 |issn=1749-6632}}{{Cite journal |last=de Mejia |first=Elvira González |last2=Aguilera‐Gutiérrez |first2=Yolanda |last3=Martin‐Cabrejas |first3=Maria Angeles |last4=Mejia |first4=Luis A. |date=2015-08-27 |title=Industrial processing of condiments and seasonings and its implications for micronutrient fortification |url=https://doi.org/10.1111/nyas.12869 |journal=Annals of the New York Academy of Sciences |volume=1357 |issue=1 |pages=8–28 |doi=10.1111/nyas.12869 |issn=0077-8923|url-access=subscription }} To combat lack of nutrition certain condiments are added to food. Common condiments added to help with micronutrient deficiency are fish sauce, soy sauce, seasonings, and bouillon cubes. Studies taken in nine different Asian countries suggest that iodine and iron are common micronutrients deficient in many diets. By using iodized salt, the iodine intake can increase 9-80% of the Nutrient reference value(NRV). The addition of bouillon cubes can increase iron intake 3-40% of the NRV.

File:Dijon mustard on a spoon - 20051218.jpg|Dijon mustard

File:Chrain3.jpg|Chrain (horseradish sauce)

File:Oeufsmayo.JPG|Mayonnaise

File:Ketchup-01.jpg|ketchup

File:BasilkumPesto.jpg|Pesto genovese

File:Chutneys.jpg|Chutneys

File:HAT YAI MARKET 2.jpg|Curry powder or paste

File:Megrelian ajika.jpg|Ajika, spicy sauce in Caucasian cuisine

File:Tkemali.JPG|Tkemali (Georgian sauce made of sour cherry plums)

File:Chinese condiments at the restaurant by bhollar in Nerima, Tokyo.jpg|Common Chinese condiments: soy sauce, vinegar, chili oil, white pepper

File:Duck sauce packets.jpg|Packets of duck sauce

File:Worcester Sauce 001.jpg|Worcestershire sauce

File:Relish.jpg|Gentleman's Relish

File:Acar and chili sauce.jpg|Acar and sambal, the common condiments in Indonesia

File:Flying goose sriracha th.jpg|Sriracha (type of hot sauce)

File:Shichimi 002.jpg|Shichimi

File:Wasabi 002.jpg|Wasabi

File:Ssamjang.png|Ssamjang

File:Eros Pista.jpg|Hungarian Erős Pista

{{Portal|Food}}

{{div col}}

• Condiments by country (category)
• {{annotated link|Dip (food)|Dip}}
• {{annotated link|Garnish (food)|Garnish}}
• {{annotated link|List of brand name condiments}}
• {{annotated link|List of condiments}}
• {{annotated link|List of fish sauces}}
• {{annotated link|List of foods}}
• {{annotated link|List of mustard brands}}
• {{annotated link|Non-brewed condiment}}
• {{annotated link|Seasoning}}
• {{annotated link|Herb}}
• {{annotated link|Spice}}
• {{annotated link|Relish}}
• {{annotated link|Pickling}}
• {{annotated link|Ingredient}}

{{div col end}}

{{Reflist}}

{{Refbegin}}

• {{Cite web |date=n.d. |title=Collins: Definition Condiment |url=http://www.collinsdictionary.com/dictionary/english/condiment?showCookiePolicy=true |access-date=29 September 2014 |publisher=Collins Dictionary}}{{Cite book |last=Farrell |first=K. T. |title=Spices, Condiments and Seasonings |publisher=Aspen Publishers |year=1990 |isbn=9780834213371 |edition=2nd |location=MA, USA}}
• {{Cite web |title=Merriam-Webster: Definition of condiment |url=http://www.merriam-webster.com/dictionary/condiment |access-date=October 23, 2011 |publisher=Merriam-Webster Dictionary}}
• {{Cite web |last=Nealon |first=Tom |date=7 September 2010 |title=De Condimentis |url=http://hilobrow.com/2010/09/07/de-condimentis-1/ |access-date=10 February 2014 |publisher=HiLobrow}}
• {{Cite book |last=Smith |first=Andrew F. |url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT171 |title=The Oxford companion to American food and drink |date=May 1, 2007 |publisher=Oxford University Press |isbn=978-0-19-530796-2 |access-date=March 15, 2012}}

{{Cite web |title=Industrial processing of condiments and seasonings and its implications for micronutrient fortification |url=https://nyaspubs.onlinelibrary.wiley.com/doi/full/10.1111/nyas.12869 |access-date=23 April 2025}}

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{{refbegin}}

• {{Cite journal |last1=Herbert |first1=Amanda E |last2=Bouchard |first2=Jack B |last3=Fine |first3=Julia |date=3 June 2024 |title=Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain |journal=Global Food History |volume=11 |pages=42–71 |doi=10.1080/20549547.2024.2357928}}

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{{Condiments}}

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