What is a condiment ? Which condiments do you have on your table?

Discussion in 'Herbs, Spices, Dressings, Sauces and Dips' started by morning glory, Aug 11, 2018.

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  1. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    Mod. Edit two overlapping threads have been merged.

    A spin off from elsewhere on the forum - the question is, what can be classified as a condiment? And which condiments are traditionally used in your country?

    Well its a tricky one - according to Wiki
    So it seems that anything used to add flavour can be called a condiment? Up until now I'd always used the word to signify items which go on the table and can be used to flavour food after it is served up - salt, pepper, mustard, ketchup etc. How do you use the term?
     
    Last edited: Aug 11, 2018
  2. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Condiment for me is something I add to a dish, no matter what it is, that I feel enhances the flavor. If it is also an ingredient in the dish, better yet.
     
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  3. Herbie

    Herbie Senior Member

    Mod. Edit this and following post merged into one thread as there were two similar threads.

    So, what condiments are traditionally kept on the table in your country. In the UK it is salt and pepper.

    I'll ask husband what is traditional in Portugal.
     
    Last edited by a moderator: Aug 11, 2018
  4. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    In Italy is quite common salt and pepper, with a bottle of oil and one of vinegar.
    Is your husband portuguese?
     
    Last edited: Aug 11, 2018
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  5. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    In UK it depends on what you are eating I'd say - salt, pepper, tomato sauce, oil and vinegar, mustard, mayonnaise which can all be found at tables in restaurants (often in unpleasant little sachets). At home people tend to get the relevant ones out according to what they are eating. I think very few people leave condiments permanently on the table - but perhaps I'm wrong?
     
    Last edited: Aug 11, 2018
  6. buckytom

    buckytom Über Member

    The condiments avaiable here greatly depends on the nationality or type of the cuisine being served.

    Just off the top of my head, and not in any order: salt, pepper, ketchup, mustard, mayo, butter, bbq sauce, vinegar (red wine, balsamic, rice, malt), hot sauces, sambal, chili oil, gochujang, soy sauce, wasabi, duck sauce, grated horseradish, Old Bay, seasoned salt, adobo, paprika, olive oil, herb oil, Herbs de Provence, hot pepper flakes, garlic powder, dried oregano, grated parmesan cheese, ...
     
  7. Herbie

    Herbie Senior Member

    His mother was Portuguese. Apparently it's salt and pepper and, depending on what is being eaten, butter or olive oil. Though not condiments, it is also common to have bread and olives on the table.
     
  8. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Portugal, eu adorei muito.
     
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  9. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    The one thing I really like to have to hand to sprinkle on my food is chilli. Whether it counts as a condiment or not, I don't know. But that is how I use it - liberally scattered over anything and everything!
     
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  10. buckytom

    buckytom Über Member

    What kind of chili? Dried, crushed red pepper flakes are a standard condiment in pizza places here, and many Asian restaurants also have it and other ground hot chilis upon request. Korean joints also offer a gochu powder.

    I love the taste and texture of crushed, dried hot chilis on Chinese Chow Fun or Mei Fun noodles.
     
  11. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    Dried quite often because its always there (various types) but today, for example, it was chopped raw Scotch Bonnet (de-seeded) on a poached egg. I'm a complete chilli head. I have it on fried eggs, boiled eggs, beans, baked potato - is there anything I wouldn't have on?
     
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  12. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    Add Tabasco and Worcester sauce to that list! Very occasionally, HP brown sauce - a must with an omelette!
     
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  13. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    I've started pequins for red chili flakes. A couple pulses in the spice grinder and they're good to go. I can't list the number of hot sauces I have on hand, nut the hottest by far is "Dave's Insanity" which is basically pure capsaicin extract. One drop to 4 quarts of chili and you've got some spicy stuff, any more than that and you probably won't be able to eat it.
     
    Last edited: Aug 13, 2018
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  14. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    I love brown sauce (especially in a chip sandwich) but never on an omelette.
     
  15. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    Want to bet? :laugh:
     

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