220 Dishes

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Plum sauce

Plum sauce is a viscous, light-brown sweet and sour condiment. it is used in cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, and deep-fried chicken balls as well as for roast duck. it is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers.detroit-style plum sauce is a popular take on chinese-american plum sauce found in most chinese restaurants in the southeastern michigan area. it is a watery, sweet, vinegar-based sauce that offers a much stronger flavor.

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Ponzu

Ponzu (ポン酢) is a citrus-based sauce commonly used in japanese cuisine. it is tart, with a thin, watery consistency and nearly colorless. ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu with soy sauce (shōyu) added, and the mixed dark brown product is widely referred to as simply ponzu. the term originally came into the japanese language as ponsu as a borrowing of the now obsolete dutch word pons, meaning punch as in a beverage made from fruit juices. the sour nature of this sauce led to the final -su being written with the character su (酢), meaning "vinegar".ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. the liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. commercial ponzu is generally sold in glass bottles, which may have some sediment. ponzu shōyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish) and also as a dip for nabemono (one-pot dishes) such as shabu-shabu. it is used as a dip for sashimi. in the kansai region, it is offered as a topping for takoyaki.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Raita

Raita is a side dish in indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). the closest approximation in western cuisine is a side dish or dip, or a cooked salad. it is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, mustard and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some asian cuisines. in indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles. the yogurt may be seasoned with coriander, roasted cumin seeds, mint, cayenne pepper, chaat masala and other herbs and spices.

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Salad cream

Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. it is somewhat similar in composition to mayonnaise and may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. the first ready-made commercial product was introduced in the united kingdom in 1914, where it is used as a salad dressing and a sandwich spread. historically, salad cream, often mentioned in victorian sources, consisted of "hard-boiled eggs puréed with cream, mustard, salt and vinegar".

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Sambal oelek

Chili paste, made with chili peppers, salt and vinger, used as a condiment, with chicken, fish, salads, soups

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Sandwich spread

Spreadable mixtures of meat, vegetables, fruit, condiments, nuts, for sandwiches, for example, ham, chicken, fish finger, cheese, egg, canned meat, peanut butter, aioli

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Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. the oil is one of the earliest-known crop-based oils. worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.

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Sofrito

Sofrito (spanish, pronounced [soˈfɾito]), sofregit (catalan), soffritto (italian, pronounced [sofˈfritto]), or refogado (portuguese, pronounced [ʁɨfuˈɣaðu]) is a basic preparation in mediterranean, latin american, spanish, italian and portuguese cooking. it typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. in modern spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. this is known as refogado, sufrito, or sometimes as estrugido in portuguese-speaking nations, where only garlic, onions and olive oil are often essential, tomato and bay laurel leaves being the other most common ingredients.

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Soy sauce

Soy sauce (also called simply soy in american english and soya sauce in british english) is a liquid condiment of chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and aspergillus oryzae or aspergillus sojae molds. it is considered to contain a strong umami taste. soy sauce in its current form was created about 2,200 years ago during the western han dynasty of ancient china, and it has spread throughout east and southeast asia where it is used in cooking and as a condiment.

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Sriracha

Sriracha ( sih-ratch-ə or sih-rah-chə; thai: ศรีราชา, pronounced [sǐː.rāː.tɕʰāː] (listen)) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

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Steak sauce

Steak sauce is a tangy sauce commonly served as a condiment for beef in the united states. two of its major producers are british companies, and the sauce is similar to the "brown sauce" of british cuisine.

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Stir fry sauce

Sauce for stir fried vegetables, meat, seafood, noodles

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Sweet and sour sauce

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. it is commonly used in east asia and southeast asia, and has been used in england since the middle ages. sweet and sour remains popular in europe and the americas.

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Sweet chili sauce

Sweet chili sauce (also known as sweet thai chili sauce), known as nam chim kai in thailand (thai: น้ำจิ้มไก่; lit. 'dipping sauce for chicken'), is a popular chili sauce condiment in thai, afghan, malaysian, and western cuisine. it is commonly made with red chili peppers (often fresno chile, thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey.it is popular as a dip in european chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. it can also be purchased in bottle form. in australia, new zealand, europe, canada, and the united states, "sweet thai chili sauce" is available as a condiment at many takeaway stores and supermarkets.

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Tahini

Tahini or tahina is a middle eastern condiment made from toasted ground hulled sesame. it is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. tahini is used in the cuisines of the levant and eastern mediterranean, the south caucasus, as well as parts of north africa. sesame paste (though not called tahini) is also used in some east asian cuisines.

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Teriyaki sauce

Sweet and savory sauce and marinade for grilled meats and vegetables, made with mirin, soy sauce, rice vinegar, sugar, ginger, garlic, used on chicken, beef, pork, fish, seafood, vegetables

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Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

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Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Marinara Sauce

Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. variations include capers, olives, spices, and a dash of wine. widely used in italian-american cuisine, it is known as alla marinara in italy, where it is typically made with tomatoes, basil, and oregano, but also sometimes olives, capers, and salted anchovies. it is used for spaghetti and vermicelli, but also with meat or fish.the terms should not be confused with spaghetti marinara, a popular dish in australia, new zealand, spain, and south africa, in which a tomato-based sauce is mixed with fresh seafood. in italy, a pasta sauce including seafood is more commonly called alla pescatora.

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Vanilla sauce

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Veloute sauce

A velouté sauce (french pronunciation: ​[vəluˈte]) is a savory sauce that is made from a roux and a light stock. it is one of the "mother sauces" of french cuisine listed by chef auguste escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. the term velouté is the french word for velvety. in preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. the sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).

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Vinaigrette

Vinaigrette ( vin-ig-ret, french: [vinɛɡʁɛt] (listen)) is made by mixing an oil with a mild acid such as vinegar 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. traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

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Wasabi

Wasabi (japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]; eutrema japonicum or wasabia japonica) or japanese horseradish is a plant of the family brassicaceae, which also includes horseradish and mustard in other genera. a paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. it is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. however, most common wasabi flavorings are ersatz, and are made of horseradish and food coloring. the plant grows naturally along stream beds in mountain river valleys in japan. the two main cultivars in the marketplace are e. japonicum 'daruma' and 'mazuma', but there are many others. the oldest record of wasabi as a food dates to the 8th century ad. the popularity of wasabi in english-speaking countries has coincided with that of sushi, growing steadily starting in about 1980.due to issues that limit the japanese wasabi plant's mass cultivation and thus increase its price and decreased availability outside japan, the western horseradish plant is generally used in place of the japanese horseradish. this version is commonly referred to as "western wasabi" (西洋わさび) in japan.

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Whole grain mustard

Mustard made with whole mustard seeds

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Worcestershire sauce

Worcestershire sauce ( wuu-stuh-shur), sometimes called worcester sauce, is a fermented liquid condiment created in the city of worcester in worcestershire, england, during the first half of the 19th century. the creators were the pharmacists john wheeley lea and william henry perrins, who went on to form the company lea & perrins. worcestershire sauce has been considered a generic term since 1876, when the english high court of justice ruled that lea & perrins did not own a trademark for the name worcestershire.worcestershire sauce is frequently used to augment food and drink recipes, such as welsh rarebit, caesar salad, oysters kirkpatrick, and deviled eggs. as both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. it is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the bloody mary and caesar.

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XO sauce

Xo sauce is a spicy seafood sauce from hong kong with an umami flavour. it is commonly used in southern chinese regions such as guangdong.

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Yellow mustard

Condiment made with mustard seeds, vinegar, turmeric, spices, salt, a condiment for burgers, fries, sandwiches, used in salad dressings, dips, many different recipes

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Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

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Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

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Bouquet garni

The bouquet garni (french for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. the bouquet is cooked with the other ingredients and removed prior to consumption. liquid remaining in the bouquet garni can be wrung out into the dish.there is no standard recipe for bouquet garni, but most french recipes include thyme, bay leaf and parsley. it may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. in provence, dried orange peel may be added.sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.

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Dukkah

Duqqa, du'ah, do'a, or dukkah (arabic: دُقَّة egyptian arabic pronunciation: [ˈdæʔʔæ], hejazi pronunciation: [dʊgːa]) 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. pre-made versions of duqqa can be bought in the spice markets of cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. the packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. in the hejaz region it has been part of the regional cuisine for decades.

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Five spice

Five-spice powder (chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of chinese cuisine. it is also used in hawaiian cuisine and vietnamese cuisine. the five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional chinese elements.

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Garam masala

Garam masala [from hindi गरम मसाला (garm masala, "hot spices")] is a blend of ground spices originated from india. it is common in indian, pakistani, nepalese, bangladeshi, sri lankan and caribbean cuisines. it is used alone or with other seasonings.

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Herbes de Provence

A dried herb mix commonly made with basil, bay leaf, rosemary, thyme, savory (classic mixture), though fennel and lavender can also be used, used with grilled or roasted meats, fish, stews, salads

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Mixed spice

Mixed spice, also called pudding spice, is a british blend of sweet spices, similar to the pumpkin pie spice used in the united states. cinnamon is the dominant flavour, with nutmeg and allspice. it is often used in baking, or to complement fruits or other sweet foods. the term "mixed spice" has been used for this blend of spices in cookbooks at least as far back as 1828 and probably much earlier. mixed spice is very similar to a dutch spice mix called koekkruiden or speculaaskruiden, which are used mainly to spice food associated with the dutch sinterklaas celebration at december 5. koekkruiden contain cardamom.

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Pumpkin spice

Pumpkin pie spice, also known as pumpkin spice, is an american spice mix commonly used as an ingredient in pumpkin pie. pumpkin pie spice is similar to the british and commonwealth mixed spice. it is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. it can also be used as a seasoning in general cooking. as of 2016, pumpkin spice consumables produce $500 million in annual sales. the spice is often referred to in the context of a pumpkin spice latte from starbucks, with the company selling more than 200 million lattes between its launch and 2013, generating revenue of at least $80 million a year.

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Ras el hanout

Ras el hanout or rass el hanout (arabic: رأس الحانوت raʾs al-ḥānūt, arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in tunisia, algeria, and morocco. the name in arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer. ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice. there is no definitive composition of spices that makes up ras el hanout. each shop, company, or family may have their own blend. the mixture usually consists of over a dozen spices, in different proportions. commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. ingredients may be toasted before being ground or pounded in a mortar and mixed together. some preparations include salt or sugar, but that is generally not the accepted practice. garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in europe and north america, may contain them. certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes.

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Stewed greens

Stewed cassava leaves, kale, malakwang, blackjack, goosefoot, marogo, pigweed, purslane, thistle, sweet potato leaves, malanga, pumpkin leaves, njama njama, spinach

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Sushi rice

Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi