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 |
What’s in a Fond?
“Fond” is the French Term...