Condiments
Resources > Food > Condiments

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Enter a keyword or ingredient and Smart Kitchen will display all appropriate resources.
Search within:
Resources > Food > Condiments
Acacia Honey is a faint, clear honey with a delicate scent made principally from acacia blossoms in China, France, Canada, Hungary, Italy, Romania, and elsewhere. Acacia Honey is one of the few honeys that does not crystallize with age. Nutritional Value USDA
Ajvar is a traditional Serbian Relish made with Red Peppers, Eggplant, Chili Pepper and Garlic. Portion Size Allow 1/2-1 oz of Ajvar per person. Pairings Chicken, Fish, Lamb, Pork, Pasta Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Almond Butter is a spread similar to Peanut Butter that is made by grinding Almonds. Almond Butter is sweeter than Peanut Butter and popular with those allergic to Peanuts as a viable alternative. Season Availability Almond Butter is available year...
Almond Extract is basically a tincture where flavoring and Volatile Oils from Almonds is extracted by a solvent (like Alcohol), over time. Season Availability Almond Extract is available year long. Cultivation Production Interestingly, Almond Extract is not made...
Almonds’ soft texture, mild, nutty flavor, and light color (when Blanched and skinned) make for a pleasant dairy alternative, Almond Milk. Especially, when Almond Milk is flavored with Vanilla or Chocolate. Commercial Almond Milk is also sometimes enriched with...
American Piccalilli is an American Relish that become popular from the Northeastern United States. American Piccalilli is sweet in taste and made from Peppers, Onions and Gherkins. Culinary Uses American Piccalilli can also sometimes be a Sour Pickle Relish, like Chow-Chow....
Bavarian Mustard, also known as Sweet Mustard, is a sweet Mustard preferred and perfected in Bavaria, Germany. Sweet Mustards are made from Kibbled Mustard Seed. Bavarian Mustards contain very little Acid because they substitute Sugar (or Apple Sauce or Honey) as a preservative...
Beer Mustard is a mid-western invention of the 20th Century that substitutes Beer for the Vinegar in the production of Mustard. Irish Mustard can be made with Stout. Nutritional Value USDA Gluten Free No Low Fat Yes Low Calorie Yes
Branston Pickle is a sweet British Relish made with Carrots, Onions, Cauliflower and Gherkins, suspended in a sauce of Tomato, Vinegar, Apples and Dates. Branston Pickle is spiced with Coriander, Mustard, Garlic, Cloves and Cayenne Pepper. Nutritional Value...
British Piccalilli – British Piccalilli is a British Relish made from Cauliflower, Cucumber, Green Beans, Ground Mustard, Ground Ginger, Turmeric and Malt Vinegar. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Brown Mustard is a category name for Mustards made from the Mustard Seeds of the mild White Mustard plant. Brown Mustard is a category name for Mustards made from the Mustard Seeds of the mild White Mustard plant. Nutritional Value USDA Gluten Free Yes Low...
Caponata is an Italian Relish containing Eggplant, Celery, Olives, Tomatoes, Pine Nuts and Parsley. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
A Cherry Pepper is a small, round Sweet Pepper of the Capsicum genus. It is usually pickled, and is often served on Antipasto platters or in Italian Sub Sandwiches. Nutritional Value USDA a:1:{i:0;s:5:"11916";} Gluten Free Yes Low Fat Yes Low Calorie Yes
Chivry Butter is a Compound Butter, similar to a Chervil Butter for example, but made with Chivry instead of Chervil. Nutritional Value USDA Gluten Free Yes Low Fat No Low Calorie No
Chow-Chow – An American Relish, popular in the South; made from Green Tomatoes, Onions, Bell Peppers, Cabbage, Green Beans, Chayote, Carrots, Cauliflower, Peas, Asparagus, Beans and Red Tomatoes; also sometimes called Piccalilli. Nutritional Value USDA Gluten...
Coconut Cream is made by Pureeing a mixture of Coconut Meat and water before Straining it to remove/reduce some of the Fat. The ratio of Coconut Meat to Water is much higher in the denser, richer Coconut Cream than it is in Coconut Milk. Sometimes, Coconut Cream will form at the top...
We have all seen the castaways stranded on a desert island in a movie crack into a coconut for some life sustaining moisture! Most of us wrongly assume they're knocking back the coconut, to drink Coconut Milk. The liquid sloshing around the interior of a coconut is actually the...
Coconut Water is the liquid Endosperm of a Coconut that sloshes around inside the nut. Nutritional Value USDA a:1:{i:0;s:5:"12119";} Nutrition Once cracked the fat free, low calorie Coconut water can be drunk. Coconut water is also a good source of Potasium. Gluten...
Common Eastern and Middle-Eastern Salad Dressings include among others: Extra Virgin Olive Oil Ginger Dressing Sesame Oil Soy Sauce Fermented Sauces Hummus Russian Dressing (Russia straddles Asia) Tahini Passion Fruit Dressing Wafu...
Common Western Salad Dressings Blue Cheese Dressing Caesar Salad Dressing Extra Virgin Olive Oil French Dressing Italian Dressing Honey Dijon Louis Dressing Ranch Dressing Russian Dressing Thousand Island Dressing Vinaigrettes Nutritional Value...
Corn Relish is an American Relish that is especially popular in the American South. Corn Relish is made with Corn, Red and Green Bell Peppers, Peppercorns and Cider Vinegar. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Cream of Coconut is very sweet in taste and shouldn't be confused with coconut cream. Production Cream of Coconut starts out as coconut cream. Then the cream is sweetened with sugars and cut with added stablizers, to improve its taste. Culinary Uses Cream of Coconut is the...
Ćwikta – Cwikta is a Polish Relish made with Beets, Horseradish, Caraway, Apples, Red Wine, Cloves and Lemon Juice. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Dadiah also spelled “Dadih” is a Sumatran yogurt made from the milk of Water Buffaloes which is then fermented in bamboo containers or tubes. Nutritional Value USDA Gluten Free Yes Low Fat No Low Calorie No
Dahi is a Yogurt-based drink that is popular in Nepal, India and Pakistan. Dahi is typically found in two flavors, Sour and Sweet. Culinary Uses In some areas, Dahi is eaten over Rice as a stand-alone dish. Dahi can also be consumed as an Appetizer or Dessert depending on the...
Devonshire Cream: A thickened cream made from unpasteurized milk that is gently heated until a semisolid layer of cream forms on the surface; after cooling the thickened cream is removed and can be spread or spooned, often onto a baked good; also know as Clotted Cream. Nutritional Value...
The French City of Dijon has been a hub of Mustard making and consumption since as early as the 14th Century where, for example, there are written accounts of guests at the Duke of Burgundy’s 1336 gala consuming 70 gallons of a Mustard Cream Sauce (Moutarde Sauce) in a single...
Emulsified or High Ratio Shortening (also called Hi Ratio Shortening, Bakery Shortening, Cake Shortening or Icing Shortening) is shortening that has been changed by adding an emulsifier and whipping up the product so that it can absorb more sugar and liquid than regular...
English Mustard is an extremely hot, powdered Mustard made from ground Brown Mustard Seeds, Flour and Turmeric. The leading brand of English Mustard is Coleman’s Mustard. Nutritional Value USDA a:1:{i:0;s:4:"2046";} Gluten Free Yes Low Fat Yes Low Calorie Yes
Estouffade has two meanings in culinary circles: the original meaning and the modern meaning. The original meaning of Estouffade was a type of rich Brown Stock made by Auguste Escoffier in the “Golden Era” of French Cuisine. Escoffier’s Estouffade Stock was made from...
An Extract, aka Flavor Extract, Flavoring, or Essence, is a concentrate of a particular ingredient, and very potent. A few drops are all that’s needed to transform the taste of a whole dish. Using a much higher proportion of solvent (Alcohol) will lead to an Infusion, or an...
Fish Sauce is an amber-colored Asian specialty Sauce with a strong Umami flavor. It is made from a liquid extracted from salted and fermented fish. Production We have similar types of Fish Sauces in Western Cuisine. Ancient Greek (4th Century BC) and Ancient Roman cooks used a type...
French Mustard, also sometimes called “Granary Mustard,” “Coarse Grain Mustard “or “Whole Grain Mustard” is a coarse Mustard made from Black Mustard Seeds. Production To make Coarse Grain Mustard, whole Mustard Seeds are mixed (not ground) with...
Fruit Mustards are combinations of Mustard and Fruit which have been “great tastes that go great together since “Mostarda di Frutta” was invented in the 14th century in Lombardi. Varieties Variations of Fruit Mustards include Apple Mustard, Apricot-Ginger Mustard,...
Fruit Relish – Fruit Relish is a Relish often served at Jewish holiday meals, made with Pears, Persimmons, Cranberries, Dates, Jalapenos, Mint, and Garlic. Portion Size Allow 1-2 T of Fruit Relish per person. Substitutes Marmalade Nutritional Value USDA Gluten...
Garlic Butter, which is also called Beurre à la Bourguignonne, is a Compound Butter classically made by adding Puréed Garlic to Tempered Whole Butter and mixing them both together until fully incorporated. Once combined, the Garlic Butter is chilled before use. It can also be...
Garlic Extract (and Garlic Juice) are made by pressing Garlic to extract the juice. It is more of a supplement than it is a food item so we do not cover it extensively at Smart Kitchen. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Garlic Juice is the product of pressing or squeezing fresh Garlic Cloves. It is exactly analogous to Orange Juice coming from Oranges, except that it is Garlic Juice being squeezed from Garlic Cloves. Season Garlic Juice is a food product and as such does not have a...
Gomme Syrup is a Simple Syrup to which Gum Arabic has been added so that the water of the Simple Syrup can retain the highest ratios of Sugar to water. Culinary Uses “Gomme” is French for “Gum” and Gomme Syrup actually acts as an Emulsifier, a smoothing agent...
Granulated Garlic, also known as Powdered Garlic is Dehydrated Garlic that has been ground finely so it takes on the texture of granules. Granulated Garlic is used as more of a Seasoning than as a substitute for Fresh Garlic. Even though it is made from Dehydrated Garlic, Granulated...
Hard margarines tend to have a Smoke Point around 302°F (150°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Culinary Uses Hard Margarine is used for baking, condiments, gentle Sautéing, low-heat baking and pressure...
High Fructose Corn Syrup, also known as HFCS, Glucose/Fructose (in Canada), Glucose / Fructose syrup (in the EU where it can also be GFS), Fructose Syrup and High Fructose Maize Syrup is a category name for any of the type of Corn Syrups that has been processed (with Enzymes) to manipulate...
Technically, Honey is a natural insect food product made by Bees and other insects from collected flower nectar. Our Honey is, on an ounce for ounce basis, comparably as sweet as Granulated Sugar. Honey has a distinctive flavor and is composed mostly of Glucose and Fructose. Honey is...
Honey Mustard, as the name implies, is a mix of Mustard and Honey. The typical ratio is equal parts Honey and equal parts Mustard, but there is some flexibility. Culinary Uses Honey Mustard is good on Sandwiches and Meats. Honey Mustard can also be combined with Vinegar and/or Olive...
Hot Mustards are any Mustards prepared so that they showcase the natural potency of Black Mustard Seeds or Brown Mustard Seeds. English Mustard and Russian Mustard are both sharp Hot Mustards. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Irish Mustard, also called “Irish Pub Mustard,” is a Whole-Grain type of Mustard popular in Ireland that is blended with Whiskey, Stout (commonly Guinness), and/or Honey. Nutritional Value USDA a:1:{i:0;s:4:"2046";} Gluten Free Yes Low Fat Yes Low...
Jus Lie Tomate is a Thickened Gravy flavored with Tomato Essence.
Ketchup is a spicy sauce or condiment; it is usually made with the juice of cooked fruits or vegetables such as tomatoes, walnuts, and mangos as well as vinegar, sugar and spices; the name may be derived for the Chinese (ke-tsiap), which means brine of pickled fish. Ketchup, despite...
Kumis is a fermented Milk product, similar to Kefir, that is typically made by adding a liquid starter culture to Mare’s (horse) milk. Traditional Kumis made from higher sugar content mare’s milk will have a mild alcohol content. Production Today, Mare’s Milk is not...
Labneh is an Arabic version of Greek Yogurt (Strained Yogurt) used as a Salad Dressing and for Sandwiches. Labneh can also be used as a Stuffing for different Pies, Meats and Kebbeh Balls. Olive Oil, Cucumber slices, Olives, and different Herbs are added to Greek Yogurt to make...
Lobster Butter is a very appealing and flavorful compund butter that is great for finishing sauces, cream based soups or bisques. Not only does Lobster Butter kick up the flavor, the butter also adds a professional sheen. Lobster Butter is made by incorporating a Lobster Glace (made from...
A Marinara Sauce in Italy and the United States are two different sauces. Varieties The Italian Marinara Sauce is a “mariner’s sauce” meaning a seafood sauce typically containing seafood like anchovies or shell fish and not necessarily including Tomatoes. In the...
Marmalade: A citrus jelly that contains unpeeled slices of citrus fruit. Nutritional Value USDA a:1:{i:0;s:5:"19303";} Gluten Free Varies Low Fat Varies Low Calorie Varies
Marsala Sauce is a thin, flavorful Sauce made from a Reduction of Marsala Wine (a fortified wine). Geographically, Marsala is a harbor town in western Sicily on the Boeo Cape south of Trapani. The name Marsala is derived from the Saracens, who named it “Marsa Ali” or...
The earliest Mexican Tomato Sauces were made by the Aztecs in Tenochitlan, the modern Mexico City. Varieties Basic Mexican Tomato Sauces are Red Tomato Sauce (Salsa de Tomate Rojo) and Green Tomato Sauce (Salsa de Tomate Verde). Culinary Uses Mexican Tomato Sauces are the...
Mirin is a popular condiment in Japan. It is made of roughly 50% Sugar and Rice Wine. It comes in both alcoholic and non-alcoholic varieties. Culinary Uses In Japanese cooking, Mirin is used much like Vinegar, to brighten Grilled Fish or to neutralize fishy smells. It can also be...
Molasses is the name for evaporated Sugar Cane Juice or Sugar Beet Juice which has been separated from the more desirable Sugar Crystals by spinning in a centrifuge. Separated, Sugar Cane Molasses is sold on store shelves and for animal feed and fermentation for distilleries. Humans do...
“Moutarde” is the French word for “Mustard,” and Moutarde Sauce is a French Mustard Cream Sauce. Moutarde Sauce is made from a Bechamel Sauce, to which Dry Mustard (Sautéed in Butter) is added. Culinary Uses The Moutarde Sauce is typically Finished...
Mustard (“Moutard” in French, “Senf” in German and “Mostaza” in Spanish) is a Condiment (Yellow Sauce) made from ground Mustard Seeds where the whole, ground, cracked, or bruised Mustard Seeds are mixed with water, Salt, Lemon Juice, or other liquids to...
Octyl Acetate: A food additive with an Orange and Jasmine aroma used as a Flavoring Agent. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Octyl Alcohol: A Food Additive with a sharp fatty aroma used as a Flavoring Agent in beverages, candies and baked goods. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Oil of Rue: A food additive derived from various plants of the genus Ruta and used as a flavoring agent in baked goods and mixes. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Peanut Butter is a paste-like spread made by grinding roasted peanuts. Peanut Butter has a high protein content, resists spoiling for long periods of time, and tastes fantastic! Availability Peanut Butter is available all year long. Nutritional Value USDA a:1:{i:0;s:5:"16397";} Gluten...
Pickle Relish is the most popular commercial relish in America! Traditionally, Pickle Relish is made from sweet pickles, bell pepper, white onion and seasonings. Aslo, many versions of Pickle Relish include, dill. Substitutes Pickled Peppers Nutritional Value...
Pickled Peppers are peppers, of the genus Capsicum (members of the nightshade family, that has been “pickled,” or soaked in a mixture of salt, water, vinegar, herbs and spices. Varieties Some familiar Capsicum peppers are Jalapeno Peppers, Banana Peppers, Pepperoncinis, Cherry...
Raita is a popular South Asian / Indian condiment made from Yogurt Seasoned with Coriander, Cumin, Mint, Cayenne Pepper, and other Spices and Herbs. Culinary Uses Raita is popular in Bangladesh, India and Pakistan where it can also be used as a Side Dish with Vegetables such as...
As compared to butter, Shortening stays more solid at room temperature. Shortening contains monounsaturated fats and diglycerides. When used in the kitchen, it creams better than butter. The same characteristics help it disperse more evenly in dough when baking. Also, it minimizes gluten...
In the culinary world you may see both Soffritto (Italian) or Sofrito (Spanish). Neither is misspelled. The two terms refer to the Italian and Spanish takes on a Fat-based flavor base. In this Resource Page we will focus on a Soffritto. If you want to learn more about Sofrito, the Spanish...
In the culinary world you may see both Sofrito (Spanish) or Soffritto (Italian). Neither is misspelled. The two terms refer to the Spanish and Italian takes on a Fat-based flavor base. In this Resource Page we will focus on a Sofrito. If you want to learn more about Soffritto, which is the...
Soft Margarines tend to have a Smoke Point of 302°F to 320 °F (150°C to 160°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Availability Soft Margarine is available all year long. Culinary Uses Soft Margarine is used for...
Also known as soya sauce, the exact origins of Soy Sauce are long lost to history. However, there is evidence that the basic mixture of Soybeans, Roasted Grain, Water, and Salt has been in use for at over two thousand years. The earliest recorded recipes for making Soy Sauce are associated...
Spicy Brown Mustard, also known as Deli-Style Mustard is a Mustard found commonly in America. It is a coarsely ground Mustard, with a speckled-brownish-yellow color that is generally spicier than Yellow Mustard. Substitutes Brown Mustard Nutritional Value USDA Gluten...
Spirited Mustards are Mustards that have been “spiked” with alcohols such as spirits or beer for extra flavor. Varieties Varieties of Spirited Mustard include: Arran Mustards (with Scotch Whiskey), Brandied Mustards, Cognac Mustard, Beer Mustard, Irish "pub"...
Sugar Cane Juice is the juice from the Sugar Cane plant, typically extracted by hand or a small mill or press. Sugar Cane Juice can be consumed directly, often brightened with a bit of...
Table Mustard, also known as American Mustard, Yellow Mustard and Cream Salad Mustard, is the most common Mustard in the United States and Canada. Yellow Mustard was invented in 1904 by George T. French as a “Cream Salad Mustard.” He introduced it at the St. Louis...
Tartar Sauce, derived from Sauce Tartare, first appears in cookbooks in the 1800’s, but the Sauce is probably a bit older. The French use the word “Tartare” (from the Eurasian Tartars who ate Raw Meat) to refer to any type of Raw Meat. Originally, the Sauce Tartare was...
Thick Tomato Paste is a traditional product of Southern Italy, Malta and Sicily where it was made by sun drying a pure tomato sauce Reduction on wooden boards until it was thick enough to scrape up with a spatula. In the UK, Tomato Paste is referred to as Tomato Purée or Tomato...
Tomatoes have an ideal mixture of rich flavor, high liquid content, very soft flesh which breaks down easily, and the ability to thicken into a sauce when they are cooked even without a thickening Roux). Understandably then, Tomatoes are used to make an amazing variety of sauces from the...
Truffle Butter is a Compound Butter made by mixing unsalted Butter with Truffle Oil and pieces of Truffle. Most commercial Truffle Butters are made with pieces of Summer Black Truffles. Varieties Truffle Butter can be made with Black Truffles or White Truffles. Nutritional...
Truffle Paste is a rich flavorful paste made from actual pieces (or shavings) of Black Perigord Truffles or White Italian Truffles. Truffle Paste has good flavor and a strong Truffle aroma making it a decent, less expensive way to the make truffles accessible in your cooking. Culinary...
Tzatziki is both a Greek Sauce and a Greek Appetizer made from Yogurt Garlic and Dill. Culinary Uses Tzatziki is derived from the Turkish cold Soup "Cacik" which is popular in the summertime and the Mediterranean and in the Balkans and Central Asia. Tzatziki can also be...
Worcestershire Sauce pronounced wust-ter-shire, woos-ter-sheer, or woos-ter-sher – is a Vinegar and Molasses-based condiment used to beef up the taste of Meat and add a dash of flavor to Bloody Mary cocktails. Although Worcestershire sauce is now the generic name for the popular...
Zacusca – Zacusca is a Romanian Relish composed of Roasted Eggplant, Beans, Roasted Peppers and Onions. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes