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Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
South Asian pickles, also known as Avalehikā, Uppinakaayi, Pachadi, Loncha or Noncha, Achaar, Athāṇu or Athāṇo or Athāna, Khaṭāī or Khaṭāin, Sandhan or Sendhan or Sāṇdhāṇo, Kasundi, or oorugaai is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across the Indian subcontinent, with many regional variants.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Salça is a category of thick, deep red paste made from peppers or tomato and salt, originating in Turkey.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
Pique is a traditional hot sauce from Puerto Rico that is typically made with a variety of chili peppers, garlic, and spices. It is often made by fermenting the ingredients, which can give it a unique flavor profile and a more complex taste. Some variations may include ingredients such as cilantro, oregano, or onions. Pique is commonly used as a condiment for a variety of traditional Puerto Rican dishes such as rice, beans, and meat dishes. It can also be used as a marinade for meats or as a dip for tostones or other fried foods. Pique is a staple condiment in Puerto Rico and is often homemade, but can also be found in grocery stores.
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisine, and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Kōrēgusu, also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー), is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
Chili crisp or chile crisp is a type of hot sauce, originating from Chinese cuisine, made with fried chili pepper and other aromatics infused in oil, sometimes with other ingredients. Multiple homemade and restaurant-original versions exist across China. The best-known commercial brand is Lao Gan Ma, which is based on the chili crisps of Guizhou province.
Pilpelchuma, also spelled pilpelshuma, is a chili-garlic paste similar to a hot sauce originating from the Libyan Jews and commonly used in Israeli cuisine.
References
- ↑ Chili pepper water: popular Hawaiian condiment. Accessed 2016-10-26.
- ↑ "Chili pepper water a homemade specialty - The Honolulu Advertiser - Hawaii's Newspaper" . Retrieved 13 September 2016.
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