Condiments

thumb| upright=1.2 |A platter with cheese and Garnish (cooking)|garnishes thumb| upright=1.2 |Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, [[Clara Peeters, ]]

thumb|Solid and melted butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

thumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in France

Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.

liquid fat extracted by pressing olives

thumb|A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off; that is gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat.

Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients.

thumb|right|Sections of roots of the horseradish plant thumb|upright|Foliage of the horseradish plant

condiment made from various varieties of mustard seeds

weak organic acid

thumb|upright=1.35|Maltose syrup

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Guacamole (), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient.

syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees

thumb|Salt and pepper at a modern restaurantthumb|upright=1.35|Tray of condiments and spices A condiment is a preparation that is added to food, typically after cooking, to enhance the flavor, to complement the dish, or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce; those added before serving, such as mayonnaise in a sand

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.

Vinaigrette ( , ) is a dressing made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, Turkic regions, some Balkan countries, some Caucasus countries, and the Levant.

dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria

Ajika () is a flavored sauce or dip made mainly in the Georgia's breakaway region of Abkhazia and the region of Mingrelia. It is often used to flavor food. Ajika is primarily capsicum-based and usually includes other spices such as coriander or utskho suneli. Common varieties of ajika resemble Italian red pesto in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.

skin of a pig

type of condiment

thumb|Croutons atop a salad

'''Za'atar' ( ; , ) is a versatile herb blend and family of wild herbs native to the Levant, central to Middle Eastern cuisine and culture. The term refers both to aromatic plants of the Origanum and Thymbra genera (including Origanum syriacum, known as Bible hyssop) and to the prepared spice mixture of dried herbs (traditionally Origanum syriacum''), toasted sesame seeds, sumac, and salt. With roots stretching back to ancient Egypt and classical antiquity, za'atar has been used for millennia as a seasoning, folk remedy, and cultural symbol.

thumb|250px|Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus.

Mexican condiment

Satsivi (, ; also known as chicken in walnut sauce) is a Georgian dish. It is made using poultry (such as chicken or turkey) put into a walnut sauce, typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce.

sauce (or dressing) used for salads

Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

Varenye is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region. It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.

thumb|Farofa

250px|thumb|Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine. A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

condiment prepared with chili peppers

Pindjur or pinjur or pinđur (; ; ; ) is a red-pepper spread or relish often used in summer and autumn. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.

type of deactivated yeast

thumb|Chakalaka alt=Chakalaka with stew|thumb|Chakalaka served with stew Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. Chakalaka is said to have originated in the townships of Johannesburg or in the gold mines surrounding Johannesburg, when Mozambican mineworkers leaving their shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy Portuguese-style relish to accompany pap. Many variations of Chakalaka exist, depending on region and family tradition. Some versions include beans, cabbage an

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

A scientifically unsubstantiated syndrome that is said to occur when consuming foods containing high concentrations of monosodium glutamate.

Duqqa, dukka, '''du'ah, do'a, or dukkah''' (, , ) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre.

kitchen utensil

traditional Korean beverage made by diluting yuzu marmalade with water

thumb|upright=1.35|Silver cruet stand (1720-23)

Kachumbari is a fresh tomato and onion salad relish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo.

thumb|White thumb|Red '''''' (; ; or ; ; ; ; ; ; ; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine). comes from Yiddish , which is in turn a loanword from Slavic languages.

sauce of South America's Andes region

Zacuscă () is a vegetable spread popular in Romania and Moldova which originated from Romania. Similar spreads are found in other countries in the Balkan region, and bordering regions.

mango pickle condiment

condiment

Matbucha (, maṭbūkhah; ) is a North African condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course.

Kyopolou (, , more often , ; ) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.

oil from the seeds of Perilla ocymoides

type of compound butter

thumb|A small plate of giardiniera Giardiniera (, ) is an Italian relish of pickled vegetables in vinegar or oil.

Brazilian stew

spice from Turkish cuisine

thumb|250px|Ricotta with vincotto Vincotto () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes, including Primitivo, Negroamaro, and Malvasia Nera, and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days. In Roman times it was known as sapa in Latin and epsima in Greek, t

thick, creamy dip that is typically prepared from cream cheese and lump crab meat

thumb|230px|Merkén

minced lard

dipping sauce and condiment