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A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors.<ref name=":0">Template:Cite book</ref> The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients.<ref name=":1">Template:Cite journal</ref>
DefinitionEdit
The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper,<ref>Collins: Definition Condiment</ref> using the term interchangeably with seasoning.<ref name="Farrell, p. 291">Template:Harvnb</ref> Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce.<ref name="Farrell, p. 291" />
The Culinary Institute of America defines condiments as an "aromatic mixture" that "accompanies food", giving the examples of chutney, pickles and some sauces.<ref>Template:Cite book</ref>
TypesEdit
Condiments added during cooking to add flavor:<ref name=":0" /> includes barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream.
Condiments added prior to serving: for example, in a sandwich made with ketchup, mustard or mayonnaise.
A table condiment or table sauce is served separately from the food and added to taste by the diner.<ref name=":0" /> Many, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. In traditional Asian restaurant settings, common condiments such as soy sauce, vinegar, chili oil, and shichimi are available.
EtymologyEdit
The term condiment comes from the Latin condimentum, meaning "spice, seasoning, sauce" and from the Latin condire, meaning "preserve, pickle, season".<ref name="Nealon">Template:Harvnb</ref> The term originally described pickled or preserved foods, but its meaning has changed over time.<ref>Template:Harvnb</ref>
HistoryEdit
Condiments were known in historical 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,<ref>Template:Harvnb</ref> but this claim is not supported by any evidence or historical record.<ref>Template:Cite book</ref> The Romans made the condiments garum and liquamen, a similar and at times synonymous preparation, 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.<ref name="Nealon" /> Apicius, a cookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.<ref name="Nealon" />
Global usesEdit
When global trade was established, spices and seasoning were among the common commodities that were traded. Many of the popular spices from around the world were exchanged, giving rise to the usage of foreign seasonings in many cuisines. India, Asia, and China introduced basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric.<ref name=":2">Template:Citation</ref> The Mediterranean and Middle East countries introduced bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme.<ref name=":2" /> North America and Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras.<ref name=":2" /> All of these spices and seasonings are used in traditional recipes from their respective originating countries. The development of many different dishes and cuisine around the world are dependent on the introduction of these foreign spices and seasonings.
MicronutrientsEdit
Condiments can provide healthy benefits. Micronutrient deficiencies are prevalent in Asia.<ref>Template:Cite journal</ref><ref>Template:Cite journal</ref> To combat lack of nutrition certain condiments are added to food. Common condiments added to help with micronutrient deficiency are fish sauce, soy sauce, seasonings, and bouillon cubes. Studies taken in nine different Asian countries suggest that iodine and iron are common micronutrients deficient in many diets.<ref name=":1" /> By using iodized salt, the iodine intake can increase 9-80% of the Nutrient reference value(NRV).<ref name=":1" /> The addition of bouillon cubes can increase iron intake 3-40% of the NRV.<ref name=":1" />
GalleryEdit
- Dijon mustard on a spoon - 20051218.jpg
- Chrain3.jpg
Chrain (horseradish sauce)
- Oeufsmayo.JPG
- Ketchup-01.jpg
- Chutneys.jpg
- HAT YAI MARKET 2.jpg
- Megrelian ajika.jpg
Ajika, spicy sauce in Caucasian cuisine
- Tkemali.JPG
Tkemali (Georgian sauce made of sour cherry plums)
- Chinese condiments at the restaurant by bhollar in Nerima, Tokyo.jpg
Common Chinese condiments: soy sauce, vinegar, chili oil, white pepper
- Duck sauce packets.jpg
Packets of duck sauce
- Worcester Sauce 001.jpg
- Relish.jpg
- Shichimi 002.jpg
- Wasabi 002.jpg
- Ssamjang.png
- Eros Pista.jpg
Hungarian Erős Pista
See alsoEdit
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- Condiments by country (category)
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ReferencesEdit
CitationsEdit
SourcesEdit
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