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Filé powder, gumbo filé (Sassafras albidum) Fingerroot, temu kuntji, krachai, k'cheay (Boesenbergia rotunda) (Java, Thailand, Cambodia) Fish mint, leaf; giấp cá (Houttuynia cordata) (Vietnam) Fish mint, rhizome; zhé ěrgēn (Houttuynia cordata) (Guizhou, Sichuan, Yunnan, and Guangxi provinces of China) G.
Cranberry sauce – Sauce or relish made from cranberries. Cream – Dairy product. Chocolate spread – Sweet chocolate-flavored paste. Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient. Chrain – Horseradish paste. Chutney – South Asian condiments made of spices, vegetables, and fruit.
General meaning. Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, Larousse Gastronomique states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation. [1] Salt may be used to draw out water ...
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan ...
Bottled seasoning condiments at a store in Trinidad and Tobago. This is a list of brand name condiments.A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, [1] or in some cultures, to complement the dish.
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