Talk about condiments, and all you can think of is the traditional soy sauce, ketchup, and mayo. Well, the list of condiments just doesn’t end here. Have you ever heard of plum or eggplant sauces? Ever tried the white BBQ sauce or the yeast spread? Let us take you to a whole new range of condiments that you may have never heard of. Some strange combinations of spices and herbs, these condiments are bizarre but flavors from different parts of the world.
What is a Condiment?
A condiment is a sauce or preparation. It is added to food to enhance its flavor or add a new flavor. Condiments come in a wide variety of tastes, compositions, and textures. They are usually prepared using different types of spices, giving them a unique color and flavor. However, they may be prepared using only one type of spice.
Sometimes herbs are also used during the preparation of a condiment. A condiment that is served separately from the food is called a “table condiment.” It is added to the food by the diner in the quantity they prefer.
On the other hand, some condiments are added to the food before it is served. Condiments may also be used during the cooking process to enhance the flavor.
History of Condiments
Condiments are not a recent invention. They were prepared and consumed by ancient civilizations such as Ancient Greece, Ancient China, Ancient India, etc. This shows that condiments have long been a part of human civilization.
Today, condiments have become a household item consumed by so many people around the globe. Salt is considered the earliest known condiment, which can be found in almost every household nowadays.
Moreover, it is an excellent preservative and can be found in many processed foods.
Ajvar, a taste from Macedonia, Greece, is a spread made with red bell peppers, garlic, chili peppers, and eggplant. Although the original recipe is time-consuming and very different from the one available today, Biljana’s homemade Ajvar has the closest of flavor and aroma. It has a punchy hot flavor that gives blanch salads and sandwiches a kick of spices.
This Korean hot pepper sauce is made of chilies, rice, and fermented soybeans. Unlike other chili sauces that are too hot to handle, Sempio has more taste and less of the hotness that affects your meal. Use it as a dipping sauce, for cooking gravy, on your salads, rice, or simply for marinating.
A little spicy and a little savory, this mole Negro paste makes a perfect combination with eggs, sausages, and steaks. Made with Chile Mulato, chile pasilla, sesame seed, and fresh spices, the original recipe of Mole Negro comes from Oaxaca, Mexico.
This unusual condiment with a very unusual name is originated from Portland. A heavy combination of ginger, garlic, vinegar, soy sauce, and chilies, Nong’sKhao Man Gai sauce, is a perfect marinating sauce or dip and tastes great with fish, poultry, noodles, soups, and sandwiches.
Yes, you heard that right! This isn’t brown but white bbq sauce. With a mayonnaise base and a flavor of cayenne pepper and horseradish, give your steaks a whole new flavor, color, and aroma. Perfect for marinating and cooking your steaks and chicken.
Mambo Sauce is a sweet and tangy condiment that goes well with all fried foods. Made with a tomato base and a hint of paprika, Cayenne Red Peppers, and spices, Capital City Mild Mambo Sauce isn’t over spicy or smoky like the traditional BBQ sauce.
This isn’t ordinary tomato ketchup, but Baron Banana ketchup made with banana, tomatoes, and vinegar. Much as you find this a weird condiment, its tangy, incredible flavor is a hit in many cuisines and used widely as a dip and marinade.
This spicy, savory brown sauce is a famous sauce from English cuisine. A blend of tomatoes, dates, vinegar, and tamarind, HP sauce is served as a dip in English breakfast and also used as a quick meat marinade.
Lee KumKeeSa Cha sauce is a combination of grounded fish, brill fish, and spices. It is also known as the Chinese BBQ sauce and comes with a pungent smell and fishy taste. Use it as a dipping sauce or for grilling your steak to give it an additional Chinese seafood flavor.
If you have been to Hawaii, this HuliHuli sauce will revive your memories and bring the same taste and flavor to your dinner meals. This HuliHuli sauce is perfect for grilling and stir-frying veggies, meat, pork, and seafood. Huli-Huli means turn, turn and is a sweet and savory combination of pineapple, soy sauce, sugar, and ginger.
You may find this as a strange unusual condiment, but it’s originally a traditional spread made from concentrated yeast. Its deep brown color gives a significantly strong, salty, and savory flavor to your sandwiches, toasts, and subs.
Mariko Tkemali is a cherry plum sauce made with red and green plums, garlic, dill, coriander, and spices. If you are bored of ordinary ketchup, use Mariko Tkemali Sauce as an alternative to grilled meat, fish, chicken, fries, and veggies.
A punch of citrus juice with garlic and olive oil, Conchita Mojo Criollo is a marinade used for chicken, fish, and meat. Its tangy, pungent flavor is also famous as a dip on veggies and fried food.
What’s so unusual about Japanese Kewpie Mayo? It is creamier, richer, and much yellow than the ordinary mayo you have been using. Made with egg yolks (which gives it a rich yellow color) and rice vinegar, a specialty from Japan, Kewpie Mayo gives a salty and tangy flavor to seafood, poultry, and fries.
This sweet and chili flavored SunchangGochujang is a Korean condiment made with sun-dried chili peppers and rice. It is not only used to spice up rice and noodles but also famously used to make pork bulgogi.
Even if you can’t pronounce the name of this sauce, this unusual condiment has a very unusual yet flavorful impact on meat, veggies, fried food, and pizza. A combination of Caribbean and Tex-Mex peppers and tomatoes, the Secret Aardvark Habanero Sauce is not just hot; it’s very hot, so be careful before adding an extra spoon.
Vegemite is a very popular condiment in Australia. The reason you may not have heard of it is the fact that it is not commonly consumed in other countries. This lack of popularity outside of Australia may be attributed to the taste of this condiment.
Vegemite is made using leftover brewer’s yeast. It has a salty and bitter taste, which may not be for everyone, but most Australians love it.
Vegemite is consumed by layering the condiment on toasted bread, usually accompanied by butter or cheese. Due to the strong taste of vegemite, it is used in small quantities.
If you want to add a spicy kick to your food, you can add this super tasty sauce to it. You can heat up your foods like scrambled eggs, cottage cheese, chicken, or salad with harissa sauce. You don’t specifically have to use it as a dip, but you can also cook with it to add a flavorful punch to your food.
However, it has sunflower oil in it – so, if you are avoiding it, we recommend you not to use this sauce.
If you are an experimental eater, this list of unusual condiments is for you. Forget about the old condiments and store in some of these to bring the world to your table. It is surely time to give your meals a new taste and a whole new cooking experience.