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Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
It is traditionally sold in bottles and can be eaten over white rice, used as a condiment, or used as an ingredient in various seafood dishes. [4] [5] Bagoong: Philippines: A class of condiments in the Philippines made from salted and fermented fish, krill, shrimp, or other seafood.
Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient; Hard sauce – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless; Sweet chili sauce – Condiment primarily used as a dip; Mango sauce – Tropical fruit; Peach sauce
Anything over 30°N is considered high-grade, and 40°N is optimal. [35] [36] Nước chấm is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if lime and chili peppers are added. The main components are fish sauce, water, and sugar.
Ajvar [1] – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil; Amlu – Moroccan spread of argan oil, almonds, and honey; Bacon jam [2] Bean dip – sometimes used as a spread [3] [4] Beer jam [5] Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt
Taco Bell Lava Sauce. In another surprising piece of synergy between fast food sauces and Hollywood, Lava Sauce first showed up on the scene to promote the 1995 gorilla movie masterpiece “Congo.”
Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment [1] sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]