Cod liver oil: Cod liver oil is derived from the liver of cod (fish). […]
Spices, edible oils and condiments
Sataraš (Balkan cuisine)
Sataraš (Balkan cuisine): Sataraš is a light vegetable stew made with peppers, tomatoes, onions and […]
Ajvar (Balkan cuisine)
Ajvar (Balkan cuisine): Ajvar (Cyrillic script: Ajвар, Aйвар) is a condiment made mainly from sweet peppers and […]
Matbucha (Jewish cuisine)
Matbucha (Jewish cuisine): Matbucha (Hebrew: מטבוחה maṭbūkhah) is a Moroccan Jewish condiment. It is a cooked salad […]
White balsamic vinegar
White Balsamic Vinegar: White balsamic vinegar is produced in Italy (Italian: aceto balsamico bianco).As white balsamic vinegar […]
Gentleman's Relish (English cuisine)
Gentleman's Relish (English cuisine): Gentleman's Relish is a food preparation made from anchovies, also known as […]
Dabu-dabu (Indonesian cuisine)
Dabu-dabu (Indonesian cuisine): Dabu-dabu is a type of hot and spicy condiment commonly found in […]
Colo-colo (Indonesian cuisine)
Colo-colo (Indonesian cuisine): Colo-colo is a spicy condiment from the Moluccas in Indonesia. Characteristics: Originally from Ambon, the colo-colo is […]
Guedji (Senegalese cuisine)
Guédji (Senegalese cuisine): Guedji (guédj or guédié) is a Senegalese condiment made from salted and then dried fish […]
Soumbala
Soumbala (African condiment): Soumbala is a condiment used in West Africa, known for its strong smell. It is […]
Rice oil
Rice oil: Rice oil, popular in Asia, is extracted from the bran of rice. Refined, it is used in […]
Rihaakuru (Maldivian cuisine)
Rihaakuru (Maldivian cuisine): Rihaakuru (ރިހާކުރު) is a thick sauce made from fish. The color varies from brown […]
Nipa palm vinegar (Filipino cuisine)
Nipa palm vinegar (Filipino cuisine): Nipa palm vinegar, also known as sukang sasa or […]
Kaong palm vinegar (Filipino cuisine)
Kaong palm vinegar (Filipino cuisine): Kaong palm vinegar, also known as […]
Pickled fruits
Pickled fruits: Pickled fruits refer to fruits preserved by marinade, in brine or in other […]
Pachadi (Indian cuisine)
Pachadi (Indian cuisine): Pachadi refers to a traditional fresh condiment from South India served as a dish […]
Green curry
Green chicken curry served with roasts Green curry: Green curry is a variety of curry from […]
Thousand Islands Vinaigrette (American cuisine)
Thousand Islands Vinaigrette Thousand Islands Vinaigrette (American cuisine): The Thousand Islands vinaigrette is an American vinaigrette (thousand islands […]
Cider vinegar
Apple cider vinegar Apple cider vinegar: Apple cider vinegar is a vinegar made from the juice of […]
Pickled onions
Pickled onions and baby onions Pickled onions: Pickled onions are a culinary preparation made from onions (cultivars of allium cepa […]
Chrain (condiment)
Chrain Chrain (condiment): Chrain (Czech: křen; German: Meerrettich or Kren in the East; Polish: […]
Bumbu (Indonesian cuisine)
Bumbu (Indonesian cuisine): Bumbu is an Indonesian word for a mixture of spices, and more generally refers to […]
Sake kasu (Japanese cuisine)
Sake kasu (Japanese cuisine): Sake kasu (酒 粕) (rice wine lees, Chinese: 酒糟; pinyin: […]
Atchara (Filipino cuisine)
Atchara Atchara (Filipino cuisine): Atchara (also spelled achara or atsara) is a popular condiment in the Philippines made from […]
Bagoóng (Filipino cuisine)
Bagoong Bagoóng (Filipino cuisine): Bagoóng (Tagalog pronunciation: [bɐɡuˈoŋ]; Ilocano: bugguong) is a Filipino condiment […]
Palapa (Filipino cuisine)
Palapa (Filipino cuisine): Palapa is a spicy but sweet Filipino condiment made with finely chopped whites […]
Onionade
Onionade: Onionade is a mixture of black olives and candied onions. In the same spirit as the tapenade but with […]
Vincotto (Italian cuisine)
Vincotto (Italian cuisine): Vincotto is the Italian name for cooked grape must. In Italy, it is produced mainly […]
Snack
Snacks: Snacks are appetizers intended to be nibbled, that is to say consumed without meals. This term is […]
Huile de poisson
Fish oil: Fish oil is an oil obtained from the biological tissues of fatty fish. The oil […]