Salt , pepper , ketchup , table mustard — what more does a tabular array need ? consort to the balance of the world , a lot . flourish your culinary horizons and check about these mouthwatering sauces , spice , and condiments that have their own lieu at the table .
Pickapeppa Sauce
Introducedin 1921 , Jamaica ’s sweet and sourish blistering sauce offers an light way to spice up up Bloody Marys and Jerk Chicken . But packing all that island flavor into a little bottle is n’t easy . chef simmer tomatoes , onions , cane vinegar , mangos , raisin , and peppers with spice , then mature the batches in oak barrels . The exploit is worth it — stalwart likeNaomi Campbelltote tiny bottles with them everywhere they go .
Fish Sauce
Making fish sauce — a variation on the popish condimentgarum — is simple : Justpress anchoviesand mixture with salt , water , and some spices . But what the condiment adds to food is a whole dissimilar report . It ’s particularly good at boost that lip - coating umami flavor , so Southeast Asians use it on everything from Pisces the Fishes and shrimp to pork barrel and chicken .
Vegemite
In the state , vegemite is best know as a quirky point of reference in Aussie tonic songs . But what ’s it taste like ? The spread has a meaty , malty flavor and is wooden-headed like peanut butter . It ’s also piquant , which make it not bad on pledge ! ( Or that ’s what Australian would have us believe . ) Vegemite wasinventedby the Fred Walker Company in 1923 , and its exact recipe is asecret — but brewer ’s yeast left over after beer yield is a primal ingredient .
Malt Vinegar
While tomato ketchup is French fries ’ main wring in the U.S. , other dips and condiments have edge their means in around the world : mayo , BBQ sauce , tartar sauce , even gravy . But inEngland , when it come to getting saucy with your fish and Saratoga chip , malt acetum is king . mellifluous than most vinegar ( patently , it ’s got that creamy , malty finish ! ) malt vinegar is even making its way to America , with firm nutrient chains likeFive Guysserving it as a ketchup alternative .
Chutney
In India , chutneys areserved witheverything from breakfast foods to stop snacks , and there are hundreds of type — they can bemade fromfruits or veggies , and blended with spices to make sweet , sourish or spicy sensations . Often , three or four different Indian relish are service with one dish , but do n’t let that overwhelm you . For newbies , a expert one to start with is the sweet Mangifera indica . Do n’t be unsure about slop it on , either — it ’s said thatchutneycomes for the Hindi wordchatni , meaning“to clout . ”
Ajvar
Popular in the Balkans and Eastern Europe , this garlicky , spicy , roasted pepper condiment ( which can also let in mad apple ) is extremely versatile . Not only does it shape as a dip for breads and center , but it even moonlight a salad dressing . While the sauce is totally vegetarian , it’scommonly saidajvar gets its name from theTurkish wordfor “ caviar . ”
Lizano
Most tables in Costa Rica feature a nursing bottle of Lizano to coat your cup of tea with . Created inthe 1920s , the fragile , veggie - base brown sauce is both sugared and gamey thanks to all the cumin and black Piper nigrum . It ’s specially good on egg sandwich and rice and bean .
Tahini
This delightful paste made fromground and hulled sesame seedsmight be well have it off for its patronage function as an ingredient in hummus . But the condiment is quick to do some solo work : Tahini is often served as a breakfast point or as a veggie magnetic inclination in the Middle East and the Mediterranean , and it can even work its way into marinades and sandwich .
Banana Ketchup
Bananas and cetchup are both beloved on their own , but in the Philippines , the flavour have united to produce a sincerely distinct condiment . Banana catsup was firstcreatedin the 1930s by Maria Y. Orosa , a nutrient engineer working in the Philippines , and it begin being mass - produced during World War II . It ’s both sweeter and spicier than the Heinz on your shelf , and it ’s used a niggling differently too : Not only does it make a heavy marinade , but the ketchup is used in alimentary paste lulu likeFilipino - trend spaghetti .
Brown Sauce
Eaters from all over the UK and Ireland affirm by brownish sauce , which hold out majuscule with potatoes and beef . Famous brands of browned sauce include A1 Sauce , Daddies , and HP Sauce . The condiment earned the moniker Wilson ’s Gravy after the married woman of former Prime Minister Harold Wilson joke that her hubby ’s “ only flaw ” was his taste for drenching what he was corrode in the sauce . According toProspectmagazine , “ Wilson ’s beloved of browned sauce was a signal to work course of instruction Britain that he was one of them — of a part with his humble - ish offset in Yorkshire and the stress he still had to prove it . ”
Harissa
Thisgarlicky chili pasteworks as a great reliever for most hot sauce , but it can also be used in sweat and curry and works nicely on grill meats . The sauce , which is sometimes called “ Tunisia ’s master condiment , ” is omnipresent around the Middle East . According toNPR , in Libya , where the good spicy nutrient is compliment for net out sinuses , the harissa is always the engine behind that effort .
Maggi Sauce
Maggi Sauce , abeloved condimentin Vietnam , wasinvented bya Swiss husbandman in the 1880s . The bottle indicates you may use it to give anything from soups to salads ameaty flavor , and that ’s basically what people do ; fancier evangelise about how it can transmute a bowling ball of pasta and ail or a plain fried egg into the most delicious meal . But if you ’re ask for a nursing bottle in Vietnam , verify topronounce itlike the locals : “ MAH - ji , ” not “ Maggie . ”
Sriracha
Sriracha hails from the Thai town of Si Racha . It ’s wide said to have beencreated byThanom Chakkapakin the forties — though her granddaughter allege her family was build the hot sauce even before that . Shepegsher great - great nan as the creator , and credits her great - great grandfather with the idea : “ He need to make one sauce that went along with all Thai foods … very creamy and different from other sauces . ” Their sauce becameSriraja Panich , which is still available today . Meanwhile , fans of the original began put their own spin on the sauce — includingDavid Tran , whose Huy Fong Foods Inc. makes the “ cock sauce ” sriracha most Americans are familiar with .
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A version of this report was published as an infographic in 2015 ; you may view that posthere .
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