List of condiments

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. The term condiment originally described pickled or preserved foods, but has shifted in meaning over time to include other small packaged goods such as coffee and tea.[2] Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments.

Ketchup and mustard on fries
Various grades of U.S. maple syrup


Biber salçası ("pepper paste") is a part of cuisines of Anatolia
Vegetables served with a green goddess dressing dip
Guacamole is an avocado-based dip that originated with the Aztecs in Mexico.[3]
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup.
  • Aioli  West Mediterranean sauce of garlic and oil
  • Ajvar  Balkan condiment
  • Amba  Mango pickle condiment
  • Alfredo sauce
  • Au jus  Meat gravy made from cooking juices
  • Barbecue sauce  Sauce used as a marinade, basting, topping, or condiment
  • Béarnaise sauce  Sauce made of clarified butter and egg yolk
  • Béchamel sauce  Sauce of the Italian and French cuisines
  • Black pepper  Ground fruit of the family Piperaceae
  • Biber salçası
  • Butter  Dairy product
  • Chili peppers  Genus of flowering plants
  • Caramel  Confectionery product made by heating sugars
  • Chili oil  Condiment made from chili peppers
  • Chili sauce
  • Chimichurri  Food sauce
  • Cranberry sauce  Sauce or relish made from cranberries
  • Cream  Dairy product
  • Cheese  Curdled milk food 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
  • Cocktail sauce  Condiment
  • Coleslaw  Salad consisting primarily of finely-shredded raw cabbage
  • Compote  Dessert of fruit cooked in syrup
  • Crushed red pepper  Condiment or spice made from red peppers
  • Dip  Type of sauce
  • Disodium inosinate - umami paste
  • Fish paste  Paste made of fish meat
  • Fish sauce  Condiment made from fish
    • List of fish sauces
  • Fritessaus
  • Fruit preserves  Preparations of fruits, sugar, and sometimes acid , jams, and jellies
  • Fry sauce  Condiment for French fries
  • Garlic sauce  Sauce with garlic as a main ingredient
  • Garum  Historical fermented fish sauce
  • Glutamate flavoring  Generic name for flavor-enhancing compounds based on glutamic acid and its salts
  • Gravy  Sauce made from the juices of meats
    • Mushroom gravy
    • Onion gravy
    • Red-eye gravy  Type of gravy
  • Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients
  • Hoisin sauce  Sauce commonly used in Chinese cuisine
  • Hollandaise sauce  Sauce made of egg, butter, and lemon
  • Honey  Sweet food made by bees mostly using nectar from flowers
  • Honey dill  Condiment
  • Horseradish  Species of flowering plants in the cabbage family Brassicaceae
  • Hummus  Levantine chickpea puree dish
  • Icing  Food producing method
  • Jalapeños  Hot pepper
  • Kachumbari  Tomato-onion salad
  • Karo
  • Ketchup  Sauce used as a condiment
  • Khrenovina
  • Kyopolou  Bulgarian-Turkish dish
  • Lemon  Yellow citrus fruit
  • Lettuce  Species of annual plant of the daisy family, most often grown as a leaf vegetable
  • Ljutenica
  • Mango chutney  Indian chutney made from unripe mangoes
  • Maple butter
  • Maple syrup  Syrup made from the sap of maple trees
  • Marinara sauce  Tomato sauce with herbs
  • Marmalade  Preserve made from the juice and peel of citrus fruits
  • Mashed Potatoes
  • Mayonnaise  Thick cold sauce
  • Meringue  Dessert made from whipped egg whites and sugar
  • Mignonette sauce  Condiment served with oysters
  • Milk  White liquid produced by the mammary glands of mammals
  • Milkette
  • Miso  Traditional Japanese seasoning
  • Monkey gland sauce  South African sauce
  • Muhammara  Hot pepper dip from Syrian cuisine
  • Murri
  • Mustard  Condiment made from mustard seeds
    • Dijon mustard  Type of mustard
    • Mostarda  Condiment from Italy made of candied fruit and mustard
    • Mustard oil  Oil derived from plants
    • Tewkesbury mustard
    • Turun sinappi  Finnish mustard brand established 1926
    • List of mustard brands
  • Nacho cheese
  • Nutritional yeast  Type of deactivated yeast
  • Olive oil  Liquid fat made from olives
  • Oyster sauce
  • Pepper, black  Ground fruit of the family Piperaceae
  • Pepper jelly  Preserve made with hot peppers
  • Peanut butter  Paste made from ground peanuts
  • Pesto  Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
  • Piccalilli  British relish of chopped pickled vegetables and spices
  • South Asian pickle  Pickled varieties of vegetable and fruit
Homemade mango pickle
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
  • Relish  Cooked, pickled, or chopped vegetable or fruit used as a condiment
    • Chicago-style relish  Condiment
    • Kuchela  Trinidadian relish
  • Remoulade  Mayonnaise-based cold sauce
Traditional Korean soy sauce
Various vinegars
Close-up image of za'atar, a blend of herbs, sesame, and salt
  • Za'atar  Levantine herb or herb blend
  • Zacuscă  Romanian-Moldovan dish

By country



  • Narsharab – a pomegranate sauce



  • "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
  • Brasil sauce – mayonnaise with pureed pineapple, tomato and spices[4]
  • Samurai sauce
  • Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli
  • Sauce andalouse
  • Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany



Ají with lime


Shacha sauce with coriander

Costa Rica

  • Lizano sauce






Taramosalata with garnishes


Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
Mirchi ka salan (left) and dahi chutney (right) served as side dishes for Hyderabadi biryani
A cucumber and mint raita


  • Alioli – a Mediterranean sauce made of garlic and olive oil
  • Agliata – a garlic sauce and condiment in Italian cuisine
  • Traditional balsamic vinegar of Modena
  • Capuliato – a Sicilian condiment based upon dried tomatoes
  • Garum – a fermented fish sauce used as a condiment.
  • Gremolata
  • Olio extravergine d'oliva
  • Pesto – a sauce consisting of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.
  • Saba – a condiment made from boiling down must, the grape mush left over from making wine.
  • Salmoriglio
  • Vincotto


Traditional sambal terasi served on stone mortar with garlic and lime


Torshi liteh made with vinegar, eggplants and herbs


Miso paste
Prepared wasabi


Korean condiments: gochujang, jeotgal (salted seafood), jangajji (pickled vegetables), kimchi
Home-made ganjang (soy sauce) and doenjang (soybean paste)






Dahi chutney (at right) with Mirchi ka salan
  • Dahi chutney
  • Garlic chutney
  • Hyderabadi pickle
  • Raita


Atchara, made from pickled green papaya
Latik atop cassava suman
Palapa, a spicy Maranao condiment made from sakurab and various spices
  • Agre dulce
  • Atchara (pickled green papaya)
    • Atcharang maasim (sour pickles)
    • Atcharang labóng (pickled bamboo shoots)
    • Atcharang dampalit (pickled sea purslane)
    • Atcharang ubod (pickled palm hearts)
  • Bagoong
  • Banana ketchup
  • Buro (tapay, fermented rice)
    • Balao-balao (fermented rice with shrimp)
    • Burong isda (fermented rice with fish)
    • Tinapayan (fermented rice with dried fish)
  • Burong mangga (pickled mangoes)
  • Burong mustasa (pickled mustard leaves)
  • Chili garlic sauce (siomai sauce)
  • Latik (coconut caramel)
  • Lechon sauce (liver sauce)
  • Manong's sauce / Fishball sauce
  • Palapa
  • Patis (fish sauce)
  • Sarsang miso (miso tomato sauce)
  • Sarsang talong (eggplant sauce)
  • Sawsawan - general term for dipping sauces
  • Sinamak (spiced vinegar)
  • Suka Pinakurat (spiced vinegar)
  • Taba ng talangka (crab paste)
  • Toyomansi


  • Khrenovina sauce – a spicy horseradish sauce
  • Mayonnaise



Smörgåskaviar tops a cottage cheese sandwich
  • Bostongurka – a relish with pickled gherkins, red bell pepper and onion with spices
  • Brown sauce
  • Dill
  • Gräddfil – a type of fat fermented sour cream
  • Hovmästarsås – a mustard dill sauce
  • Kalix Löjrom – vendace roe
  • Ketchup
  • Sweetened lingonberries – raw lingonberries stirred with sugar, served with main courses
  • Rhode Island dressing – similar to Thousand Island dressing
  • Skagen sauce – made with shrimp, mayonnaise, dill and lemon
  • Scanian mustard – with mix of yellow and brown mustard seeds
  • Smörgåskaviar – a fish roe spread
  • Vanilla sauce
  • Äppelmos – apple sauce, served with pork dishes and used on havregrynsgröt



  • Maqaw
  • Hai Shan sauce
  • Taiwanese mayonnaise
  • Taiwanese sweet chili sauce


At top is nam phrik pla salat pon, a condiment in Thai cuisine, served here with a selection of raw vegetables in Khorat, Thailand

Trinidad and Tobago

  • Kuchela
  • Lime pepper sauce
  • Mother-in-law – a pepper sauce made with scotch bonnet peppers, carrots, caralie, shado beni, garlic, onions, salt and lime juice.

United Kingdom

Cumberland sauce atop duck confit crepes
A mass-produced brand of pickled walnuts

United States


  • Nước chấm

See also

List articles


  1. "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011.
  2. Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. Retrieved March 15, 2012.
  3. Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved November 5, 2009.
  4. D&L Archived August 19, 2014, at the Wayback Machine, La William
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