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

Mongolian chile-garlic sauceMorogo relishMozambican piri-piriMuhammaraMujdeiMustard-dill sauceNam prikNarsharabNauruan coconut sauceNew Mexican green chile sauceNgapi yayNicaraguan chileroNigerian pepper sauceNigerien chile sauceNorthern Thai green chile dipNorwegian mustard-dill sauceNuoc chamOcopa sauceOdikaOyster sauceParaguayan garlic saucePebrePeruvian green saucePesto GenovesePickled garlicPiklizPiri-piri saucePomegranate molassesPonzuPrepared horseradishQuebec fruit ketchupRanch dressingRed chile chutneyRed recadoRihaakuruRofRomescoRouilleSaint Lucian pepper sauceSakaySambalSambal belacanSambal matahSambal oelekSambal petisSambal tahaiSammarinese green sauceSão Toméan piri-piriShacha sauceShark chutneyShitoSierra Leonean pepper sauceSolomon Islands coconut relishSouth Sudanese chile sauceSpiced vinegarSpicy tomato-pepper relishSsamjangSudanese shattaSurinamese sambalTabasco sauce