|
Peach Chutney |
South Africa |
|
Mango Atchar |
India |
|
Cornichons |
France |
|
Dill Pickles |
Poland |
|
Sour Kraut |
Germany |
|
Chakalaka (Pickled Spiced Vegetables) |
South Africa |
|
Smoortjie/ Sheba |
South Africa |
|
Pickled Beetroot |
South Africa |
|
Tomato ketchup |
America |
|
Mayonnaise (Egg Yolk) |
France |
|
Aioli (Garlic Mayonnaise) |
France |
|
Salsa |
Mexico & Latin America |
|
Soya Sauce |
China (Fermented) |
|
Fish Sauce |
Originated in Mediterranean Cuisine (Written by Marcus Gavius Apicius 3-4BC Roman Gourmand, Recipe Book “De Re Coquinaria” in the 2nd Century, Emperor Tiberius). |
|
Wasabi |
Japan |
|
Lingonberry Jam |
Scandinavia |
|
Agliata (Garlic Sauce) |
Italy |
|
Gochujang (Red Pepper Sauce) |
Korea |
|
Kimchi (Fermented Cabbage) |
Korea |
|
Dati Puti (Spicy White Vinegar) |
Philippines |
|
Pesto (Herb & Garlic Spread) |
Italy |
|
Tahini (Sesame Spread) |
Middle East |
|
Siracha (Chili Sauce) |
Thailand |
|
Monkey Gland Sauce |
South Africa |
|
Chimichurri (Green Sauce) |
Argentina |
|
Dijon & Whole Grain Mustard |
France |
|
Banana Sauce |
Philippines |
|
Pomegranate Molasses |
Middle East |
|
Amba Sauce (Spicy Mango Sauce) |
Israel, Iraq |
|
Guacamole |
Mexico |
|
HP Sauce |
Britain |
|
Harissa (Chili Spice Sauce) |
North Africa |
|
Shito (Fish, Garlic, Spice Sauce) |
Ghana |
|
Pickles Artichokes, Olives & Peppers |
Italy |
|
Miso Paste |
Japan |
|
Tabasco (Chili Sauce) |
America |
|
Balsamic Vinegar |
Italy |
|
Doenjung (Fermented large soybeans) |
Korea |
|
Mirin (Rice Wine) |
Japan |
|
Bawang Goreng (Deep fried Shallot Pieces) |
Indonesia |
|
Worcestershire sauce |
England |
|
Gremolata (Parsley, Garlic, Lemon) |
Italy |
|
Doubanjiang (Fermented Beans, Salt, Chillies) |
China |
|
Mizuame (Rice & Malt Syrup) |
Japan |
|
Serundeng (Roasted Coconut, Garlic, Tamarind, Chili, Coriander, Galangal & Lime Leaf) |
Indonesia |
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