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

Tajik chile-garlic pasteTalatouriTaquería red salsaThai seafood dipping sauceThai sweet chile sauceTkemaliTogolese chile sauceTomato acharTomato ketchupTomato sauce as an Italian stapleTorshi litehToumTrinidadian pepper sauceTucupiTuk treyTuvaluan coconut sauceTzatzikiUruguayan salsa criollaVanuatu coconut relishVincentian pepper sauceWorcestershire sauceYucatecan habanero salsaZambian chile-tomato relishZeytoon parvardehZhugZimbabwean tomato-onion relish