# Condiment

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Substance added to food for flavour

Salt and pepper at a modern restaurant

Tray of condiments and spices

A **condiment** is a preparation that is added to food, typically after cooking, to enhance the [flavor](/source/Flavoring),[1] to complement the dish, or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors.[2] The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as [barbecue sauce](/source/Barbecue_sauce) and [soy sauce](/source/Soy_sauce); those added before serving, such as [mayonnaise](/source/Mayonnaise) in a sandwich; and those added tableside to taste, such as [ketchup](/source/Ketchup) with fast food. Condiments can also provide other health benefits to diets that lack micronutrients.[3]

## Definition

Various condiments at Sangha market in [Mali](/source/Mali), 1992

The exact definition of a condiment varies. Some definitions encompass [spices](/source/Spice) and [herbs](/source/Herb), including [salt and pepper](/source/Salt_and_pepper),[4] using the term interchangeably with *[seasoning](/source/Seasoning)*. Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or [mint sauce](/source/Mint_sauce).[5]

[The Culinary Institute of America](/source/The_Culinary_Institute_of_America) defines condiments as an "aromatic mixture" that "accompanies food", giving the examples of [chutney](/source/Chutney), [pickles](/source/Pickling) and some sauces.[6]

## Types

Condiments added during cooking to add flavor[2] include [barbecue sauce](/source/Barbecue_sauce), [compound butter](/source/Compound_butter), [teriyaki sauce](/source/Teriyaki#Teriyaki_sauce), [soy sauce](/source/Soy_sauce), [iru](/source/Iru_(condiment)), [ogiri](/source/Ogiri), [Marmite](/source/Marmite) and [sour cream](/source/Sour_cream).

Condiments can also be added prior to serving, for example in a [sandwich](/source/Sandwich) made with [ketchup](/source/Ketchup), [mustard](/source/Mustard_(condiment)) or [mayonnaise](/source/Mayonnaise).

A **table condiment** or **table sauce** is served separately from the food and added to taste by the diner.[2] Many, such as mustard or ketchup, are available in [single-serving packets](/source/Packet_(container)), commonly when supplied with [take-out](/source/Take-out) or [fast food](/source/Fast_food) meals. In traditional Asian restaurant settings, common condiments such as [soy sauce](/source/Soy_sauce), [vinegar](/source/Vinegar), [chili oil](/source/Chili_oil), and [shichimi](/source/Shichimi) are available.

[Salt](/source/Salt), [pepper](/source/Black_pepper), and [sugar](/source/Sugar) are commonly placed on Western restaurant tables.

## Etymology

The term *condiment* comes from the Latin *condimentum*, meaning "spice, seasoning, sauce" and from the Latin *condire*, meaning "preserve, pickle, season".[7] The term originally described [pickled](/source/Pickling) or preserved foods, but its meaning has changed over time.[8]

## History

Condiments were known in historical [Ancient Rome](/source/Ancient_Rome), [India](/source/Ancient_India), [Greece](/source/Ancient_Greece) and [China](/source/Ancient_China). There is a myth that before [food preservation](/source/Food_preservation) techniques were widespread, pungent spices and condiments were used to make the food more palatable,[9] but this claim is not supported by any evidence or historical record.[10] The Romans made the condiments [garum](/source/Garum) and liquamen, a similar and at times synonymous preparation, by crushing the innards of various fish and then fermenting them in salt, resulting in a liquid containing [glutamic acid](/source/Glutamic_acid), suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry. *[Apicius](/source/Apicius)*, a [cookbook](/source/Cookbook) based on fourth and fifth century cuisine, contains a section based solely on condiments.[7]

## Global uses

When global trade was established, spices and seasoning were among the common commodities that were traded. Many of the popular spices from around the world were exchanged, giving rise to the usage of foreign seasonings in many cuisines. India, Asia, and China introduced basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric. The Mediterranean and Middle East countries introduced bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme. African countries introduced grains of paradise, selim pepper iru, ogiri, alligator pepper, ethiopian cardamom, piper guineense, prekese, njansang and calabash nutmeg.[11][12][13][14] North America and Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras.[15] All of these spices and seasonings are used in traditional recipes from their respective originating countries. The development of many different dishes and cuisine around the world are dependent on the introduction of these foreign spices and seasonings.

## Micronutrients

Condiments can provide healthy benefits. Micronutrient deficiencies are prevalent in Asia.[16][17] To combat lack of nutrition certain condiments are added to food. Common condiments added to help with micronutrient deficiency are [fish sauce](/source/Fish_sauce), [soy sauce](/source/Soy_sauce), seasonings, and [bouillon cubes](/source/Bouillon_cube). Studies taken in nine different Asian countries suggest that iodine and iron are common micronutrients deficient in many diets. By using iodized salt, the iodine intake can increase 9-80% of the nutrient reference value (NRV). The addition of [bouillon cubes](/source/Bouillon_cube) can increase iron intake 3–40% of the NRV.[3]

## Gallery

		- [Dijon mustard](/source/Dijon_mustard#Dijon_mustard)

		- [Chrain](/source/Chrain) ([horseradish](/source/Horseradish) sauce)

		- [Mayonnaise](/source/Mayonnaise)

		- [Ketchup](/source/Ketchup)

		- [Pesto](/source/Pesto) [genovese](/source/Genoa)

		- [Chutneys](/source/Chutney)

		- [Curry powder](/source/Curry_powder) or [paste](/source/Indian_curry)

		- [Ajika](/source/Ajika), spicy sauce in [Caucasian cuisine](/source/Caucasian_cuisine)

		- [Tkemali](/source/Tkemali) ([Georgian](/source/Georgian_cuisine) sauce made of sour [cherry plums](/source/Prunus_cerasifera))

		- Common [Chinese](/source/Chinese_cuisine) condiments: [soy sauce](/source/Soy_sauce), [vinegar](/source/Vinegar), [chili oil](/source/Chili_oil), [white pepper](/source/Black_pepper)

		- Packets of [duck sauce](/source/Duck_sauce)

		- [Worcestershire sauce](/source/Worcestershire_sauce)

		- [Gentleman's Relish](/source/Gentleman's_Relish)

		- *[Acar](/source/Acar)* and *[sambal](/source/Sambal)*, the common condiments in [Indonesia](/source/Indonesian_cuisine)

		- [Sriracha](/source/Sriracha_sauce) (type of [hot sauce](/source/Hot_sauce))

		- [Shichimi](/source/Shichimi)

		- [Wasabi](/source/Wasabi)

		- [Ssamjang](/source/Ssamjang)

		- Hungarian [Erős Pista](/source/Er%C5%91s_Pista)

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [Condiments by country](https://en.wikipedia.org/wiki/Category:Condiments_by_country) (category)

- [Dip](/source/Dip_(food)) – Type of condimentPages displaying short descriptions of redirect targets

- [Garnish](/source/Garnish_(food)) – Decoration added to food or drinkPages displaying short descriptions of redirect targets

- [List of brand-name condiments](/source/List_of_brand-name_condiments)

- [List of condiments](/source/List_of_condiments)

- [List of fish sauces](/source/List_of_fish_sauces)

- [List of foods](/source/List_of_foods) – Categorically organized list of food itemsPages displaying short descriptions of redirect targets

- [List of mustard brands](/source/List_of_mustard_brands)

- [Non-brewed condiment](/source/Non-brewed_condiment) – Malt vinegar substitute

- [Seasoning](/source/Seasoning) – Process of supplementing food via herbs, salts, or spices

- [Herb](/source/Herb) – Plant used for food, medicine or perfume

- [Spice](/source/Spice) – Food flavouring

- [Relish](/source/Relish) – Cooked, pickled, or chopped vegetable or fruit used as a condiment

- [Pickling](/source/Pickling) – Procedure of preserving food in brine or vinegar

## References

### Citations

1. **[^](#cite_ref-1)** ["Definition of Condiment"](https://www.merriam-webster.com/dictionary/condiment). *[Merriam-Webster](/source/Merriam-Webster)*. 17 July 2024. Retrieved 24 July 2024.

1. ^ [***a***](#cite_ref-:0_2-0) [***b***](#cite_ref-:0_2-1) [***c***](#cite_ref-:0_2-2) [The Culinary Institute of America](/source/The_Culinary_Institute_of_America) (2011). *The Professional Chef* (9th ed.). Hoboken, New Jersey: [Wiley](/source/Wiley_(publisher)). p. 234. [ISBN](/source/ISBN_(identifier)) [978-0-470-42 135-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-470-42_135-2).

1. ^ [***a***](#cite_ref-:1_3-0) [***b***](#cite_ref-:1_3-1) Eilander, Ans; Verbakel, Marieke R.; Dötsch-Klerk, Mariska (25 January 2023). ["The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification"](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920952). *Nutrients*. **15** (3): 616. [doi](/source/Doi_(identifier)):[10.3390/nu15030616](https://doi.org/10.3390%2Fnu15030616). [ISSN](/source/ISSN_(identifier)) [2072-6643](https://search.worldcat.org/issn/2072-6643). [PMC](/source/PMC_(identifier)) [9920952](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920952). [PMID](/source/PMID_(identifier)) [36771323](https://pubmed.ncbi.nlm.nih.gov/36771323).

1. **[^](#cite_ref-4)** Collins: Definition Condiment

1. **[^](#cite_ref-Farrell,_p._291_5-0)** [Farrell 1990](#CITEREFFarrell1990), p. 291

1. **[^](#cite_ref-6)** [The Culinary Institute of America](/source/The_Culinary_Institute_of_America) (2011). *The Professional Chef* (9th ed.). Hoboken, New Jersey: [Wiley](/source/Wiley_(publisher)). p. 1171. [ISBN](/source/ISBN_(identifier)) [978-0-470-42 135-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-470-42_135-2).

1. ^ [***a***](#cite_ref-Nealon_7-0) [***b***](#cite_ref-Nealon_7-1) [Nealon 2010](#CITEREFNealon2010)

1. **[^](#cite_ref-8)** [Smith 2007](#CITEREFSmith2007), pp. 144–146

1. **[^](#cite_ref-9)** [Farrell 1990](#CITEREFFarrell1990), p. 297

1. **[^](#cite_ref-10)** Freedman, Paul (2008). [*Out of the East: Spices and the Medieval Imagination*](https://books.google.com/books?id=biR8AwAAQBAJ&pg=PT11). Yale University Press. pp. 3–4. [ISBN](/source/ISBN_(identifier)) [978-0-300-21131-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-300-21131-3).

1. **[^](#cite_ref-11)** Djiazet, Stève; Mezajoug Kenfack, Laurette Blandine; Serge Ngangoum, Eric; Ghomdim Nzali, Horliane; Tchiégang, Clergé (1 July 2022). ["Indigenous spices consumed in the food habits of the populations living in some countries of Sub-Saharan Africa: Utilisation value, nutritional and health potentials for the development of functional foods and drugs: A review"](https://www.sciencedirect.com/science/article/pii/S0963996922003374). *Food Research International*. **157** 111280. [doi](/source/Doi_(identifier)):[10.1016/j.foodres.2022.111280](https://doi.org/10.1016%2Fj.foodres.2022.111280). [ISSN](/source/ISSN_(identifier)) [0963-9969](https://search.worldcat.org/issn/0963-9969). [PMID](/source/PMID_(identifier)) [35761590](https://pubmed.ncbi.nlm.nih.gov/35761590).

1. **[^](#cite_ref-12)** ["African Spices and Seasonings ǀ SpicesInc.com"](https://spicesinc.com/blogs/african-spices-and-seasonings?srsltid=AfmBOoqSVPA_qm6VlxJv72i7-9FBx-TApzuMQXqZ44P53i4GNvaIHDBC). *spicesinc.com*. Retrieved 20 January 2026.

1. **[^](#cite_ref-13)** ["Spices and food condiments in Niger-Delta region of Nigeria"](http://web.archive.org/web/20190519191719/https://www.researchgate.net/publication/262944395_Spices_and_food_condiments_in_Niger-Delta_region_of_Nigeria). *ResearchGate*. Archived from [the original](https://www.researchgate.net/publication/262944395) on 19 May 2019. Retrieved 20 January 2026.

1. **[^](#cite_ref-14)** ["30 Common Nigerian Spices And Their Uses| My Sasun African Market"](https://mysasun.com/blogs/bloglearning-bytes/30-common-nigerian-spices-and-their-uses). *My Sasun*. 30 December 2025. Retrieved 20 January 2026.

1. **[^](#cite_ref-:2_15-0)** Brown, Peter M. (2009), Tarté, Rodrigo (ed.), ["Spices, Seasonings, and Flavors"](https://link.springer.com/chapter/10.1007/978-0-387-71327-4_9), *Ingredients in Meat Products: Properties, Functionality and Applications*, New York, NY: Springer, pp. 199–210, [Bibcode](/source/Bibcode_(identifier)):[2009iimp.book..199B](https://ui.adsabs.harvard.edu/abs/2009iimp.book..199B), [doi](/source/Doi_(identifier)):[10.1007/978-0-387-71327-4_9](https://doi.org/10.1007%2F978-0-387-71327-4_9), [ISBN](/source/ISBN_(identifier)) [978-0-387-71327-4](https://en.wikipedia.org/wiki/Special:BookSources/978-0-387-71327-4), retrieved 25 April 2025{{[citation](https://en.wikipedia.org/wiki/Template:Citation)}}: CS1 maint: work parameter with ISBN ([link](https://en.wikipedia.org/wiki/Category:CS1_maint:_work_parameter_with_ISBN))

1. **[^](#cite_ref-16)** Mejia, Luis A.; Bower, Allyson M. (2015). ["The global regulatory landscape regarding micronutrient fortification of condiments and seasonings"](https://nyaspubs.onlinelibrary.wiley.com/doi/full/10.1111/nyas.12854). *Annals of the New York Academy of Sciences*. **1357** (1): 1–7. [Bibcode](/source/Bibcode_(identifier)):[2015NYASA1357....1M](https://ui.adsabs.harvard.edu/abs/2015NYASA1357....1M). [doi](/source/Doi_(identifier)):[10.1111/nyas.12854](https://doi.org/10.1111%2Fnyas.12854). [ISSN](/source/ISSN_(identifier)) [1749-6632](https://search.worldcat.org/issn/1749-6632).

1. **[^](#cite_ref-17)** de Mejia, Elvira González; Aguilera-Gutiérrez, Yolanda; Martin-Cabrejas, Maria Angeles; Mejia, Luis A. (27 August 2015). ["Industrial processing of condiments and seasonings and its implications for micronutrient fortification"](https://doi.org/10.1111/nyas.12869). *Annals of the New York Academy of Sciences*. **1357** (1): 8–28. [Bibcode](/source/Bibcode_(identifier)):[2015NYASA1357....8D](https://ui.adsabs.harvard.edu/abs/2015NYASA1357....8D). [doi](/source/Doi_(identifier)):[10.1111/nyas.12869](https://doi.org/10.1111%2Fnyas.12869). [ISSN](/source/ISSN_(identifier)) [0077-8923](https://search.worldcat.org/issn/0077-8923). [PMID](/source/PMID_(identifier)) [26312771](https://pubmed.ncbi.nlm.nih.gov/26312771).

### Sources

- ["Collins: Definition Condiment"](https://www.collinsdictionary.com/dictionary/english/condiment?showCookiePolicy=true). Collins Dictionary. n.d. Retrieved 29 September 2014.Farrell, K. T. (1990). *Spices, Condiments and Seasonings* (2nd ed.). MA, USA: Aspen Publishers. [ISBN](/source/ISBN_(identifier)) [9780834213371](https://en.wikipedia.org/wiki/Special:BookSources/9780834213371).

- ["Merriam-Webster: Definition of condiment"](http://www.merriam-webster.com/dictionary/condiment). Merriam-Webster Dictionary. Retrieved 23 October 2011.

- Nealon, Tom (7 September 2010). ["De Condimentis"](http://hilobrow.com/2010/09/07/de-condimentis-1/). HiLobrow. Retrieved 10 February 2014.

- Smith, Andrew F. (1 May 2007). [*The Oxford companion to American food and drink*](https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT171). Oxford University Press. [ISBN](/source/ISBN_(identifier)) [978-0-19-530796-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-530796-2). Retrieved 15 March 2012.

De Mejia, Elvira González; Aguilera-Gutiérrez, Yolanda; Martin-Cabrejas, Maria Angeles; Mejia, Luis A. (2015). ["Industrial processing of condiments and seasonings and its implications for micronutrient fortification"](https://nyaspubs.onlinelibrary.wiley.com/doi/full/10.1111/nyas.12869). *Annals of the New York Academy of Sciences*. **1357**: 8–28. [Bibcode](/source/Bibcode_(identifier)):[2015NYASA1357....8D](https://ui.adsabs.harvard.edu/abs/2015NYASA1357....8D). [doi](/source/Doi_(identifier)):[10.1111/nyas.12869](https://doi.org/10.1111%2Fnyas.12869). [PMID](/source/PMID_(identifier)) [26312771](https://pubmed.ncbi.nlm.nih.gov/26312771). Retrieved 23 April 2025.

## External links

- Media related to [Condiments](https://commons.wikimedia.org/wiki/Category:Condiments) at Wikimedia Commons

### Further reading

- Herbert, Amanda E; Bouchard, Jack B; Fine, Julia (3 June 2024). "Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain". *Global Food History*. **11**: 42–71. [doi](/source/Doi_(identifier)):[10.1080/20549547.2024.2357928](https://doi.org/10.1080%2F20549547.2024.2357928).

v t e Condiments List of condiments List of common dips List of syrups Sauces Agre dulce Agrodolce Aioli Barbecue Bigarade Brown Buffalo Cheese Alfredo Caruso Cheddar Cheez Whiz Fondue Mornay Nacho cheese Chili Chimichurri Cocktail Colo-colo Crema Caruru Dabu-dabu Fish Fritessaus Fry Garum Gastrique Gravy Hot Latik Khrenovina Lechon Marie Rose Mayonnaise Kewpie Kielecki Miracle Whip Mignonette Mild Monkey gland Mujdei Mumbo Oyster Peanut Pearà Pesto Pistou Remoulade Salsa golf Salsa macha Salsa verde Satsivi Steak Tartar Tatbila Teriyaki Tiparos Tkemali Tomato Vincotto XO Zingara Dips Ajika Baba ghanoush Chile con queso Duck Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili Toum Tzatziki Zhug Pickles and preserves Amba Atchara Bambangan Bosou Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Tuhau Varenye Watermelon rind preserves Spreads and pastes Ajvar Anchovy paste Bagoong Biber salçası Beurre maître d'hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă Oils and liquids Chili Halford Leicestershire Table Sauce Mustard Olive Patis Perilla Ponzu Salmoriglio Sesame Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce Spices and powders Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar Salads Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla Dressings Blue cheese French Ginger Green goddess Italian Louis Mayfair salad Ranch Russian Salad cream Tahini Thousand Island Vinaigrette Wafu Ketchups Banana Curry Fruit Mushroom Tomato Mustards Dijon Honey Karashi Kasundi Mostarda Spicy brown Creole Sweet Tecuci Tewkesbury Turun sinappi Yellow Vinegars Apple cider Balsamic Balsamic vinegar of Modena Black Kaong palm Malt Nipa palm List articles Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods Accoutrements Cruet-stand Sachet Salt and pepper shakers Soy sauce fish Squeeze bottle

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