Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavour,[1] or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner.
Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. In Denmark remoulade is a mixture of relish and mayonnaise. Some condiments are used during cooking to add flavour texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples.
Many condiments, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals.
History[edit]
Condiments were known in Ancient Rome, India, Greece and China. There is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable,[6] but this claim is not supported by any evidence or historical record.[7] The Romans made the condiments garum and liquamen by crushing the innards of various fish and then fermenting them in salt, resulting in a liquid containing glutamic acid, suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry.[4] Apicius, a cookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.[4]
