Sauces & Condiments

Sauces began as a way to make a monotonous staple worth eating and a glut worth keeping. Salting and fermenting fish gave Rome its garum and Southeast Asia its fish sauces; fermenting soybeans gave East Asia its jiang and, later, soy sauce. The point was the same each time — concentrated salt and glutamate turning plain grain into a meal — and each region arrived at it on its own.

Explore Sauces & Condiments

AdjikaAi-manasAibika relishAioliAjí amarillo sauceAjí chombo hot sauceAjikaAkabanga chile oilAlabama white barbecue sauceAntiguan pepper sauceApple sauceAwazeBagna càudaBagoongBahamian goat pepper sauceBahian hot sauceBajan pepper sauceBalsamic vinegar of ModenaBasbaasBeet horseradishBeet-horseradish relishBelacan / terasiBelgian mayonnaiseBeninese chile sauceBlack vinegar / Chinkiang vinegarBordelaise sauceBrazilian vinaigrette salsaBrown sauceBurkinabè chile sauceBurundian pili-piliBush tomato relishCafé de Paris butterCameroonian pepper sauceCanarian red mojoCape Verdean chile sauceCarolina vinegar barbecue sauceCentral African chile sauceChadian chile sauceChakalakaChermoulaChile de árbol salsaChileraChimichurriChimolChinese sesame pasteChirmolChogochujangCoconut chutneyCoconut cream sauceCoconut dipping sauceComeback sauceComorian chile pasteCrushed chile pasteCuban mojoDanish remouladeDaqqusDawadawa / iruDersaDijon mustardDominican liquid seasoning