Condiments and Pickles from around the World

by | Feb 25, 2021 | Herbs, Spices and Flavouring Agents | 0 comments

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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