Condiments

thumb| as a condiment on a crispbread with [[cottage cheese and dill.]] thumb|Tubes containing in Norway. '''''' ('sandwich caviar') is the Swedish word for a fish roe-based spread eaten in the Nordic countries and released in the 1950s. Despite its name, is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made most often from cod roe and a variable mix of other ingredients. Whole roe is aged for up to two years in barrels in which the roe is layered with sugar, salt, and a sugar-salt brine, and turned regularly. After brining, it is smoked and then processed further. It is emulsif

thumb|right|Potatoes with derssa sauce Derssa () is a popular condiment in Algerian cuisine, which is typically made with garlic, cumin, red chili pepper flakes, and olive oil. It is often served alongside grilled or roasted meats, and also used as a marinade for meat or vegetables before cooking. It is a versatile condiment and is often used to add flavor to various dishes, It can also be used as a dipping sauce for bread or vegetables, or as a spread for sandwiches or wraps.

fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

Capsicum pepper preserved by pickling

food product

dehydrated, ground onion commonly used as a seasoning

Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley). It is common in Sicily and Calabria as an accompaniment to seafoods or meats, especially swordfish.

paste made of fish meat

species of plant

Mogwa-cha () or quince tea is a traditional Korean tea made with Chinese quince. Most commonly, mogwa-cha is prepared by mixing hot water with mogwa-cheong (quince preserved in honey or sugar). Alternatively, it can also be made by boiling dried quince in water or mixing powdered dried quince with hot water.

typical condiment used in Italy

salad dressing and mayonnaise substitute

Capuliato, or capuliatu in the Sicilian language, is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in the free municipal consortium of Ragusa. The original name is capuliato, meaning 'minced'.

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household item and part of tableware

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any of various sweetened foods in Korean cuisine

Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, popular in the Netherlands. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise as it has added sugar and lower requirements for fat percentage than mayonnaise. The Dutch Warenwet (Commodities Act) of 1998, specifically within the Warenwetbesluit Gereserveerde aanduidingen (Article 4), mandates that for a product to be labeled as "mayonnaise" in the Netherlands, it must contain a minimum of 70% fat and at least 5% egg yolk.

table condiments for seasoning food

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.