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

Dominican pepper sauceDoubanjiangDutch peanut sauceEcuadorian ajíEquatoguinean chile sauceErős PistaEzayFeijoa chutneyFinadene-style dipping sauceFinnish mustardFish sauce / nam plaFish sauce / nuoc mamFrankfurt green sauceFried chile sauceGalician green sauceGarumGazan duqqaGreen chutneyGrenadian pepper sauceGuasacacaGuinea-Bissau piri-piriGuinean chile sauceGujarati green chutneyGuyanese pepper sauceHarissaHogaoIcelandic cocktail sauceIrish brown sauceItalian green sauceJaewJamaican jerk sauceJordanian daqqaKambuzi chile sauceKani hot sauceKansas City barbecue sauceKapana spice mixKarewe syrupKasundiKatyk herb sauceKecap manisKittitian pepper sauceKunservaLazjanLiberian pepper sauceLlajuaLouisiana-style hot sauceLunu mirisLuxembourg mustardLyutenitsaMalian chile sauceMarshallese coconut sauceMauritanian chile sauceMayonnaiseMexican salsa verdeMint chutneyMint sauceMitiMole negroMole poblanoMonégasque herb sauce