A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavour, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
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.
Chimichurri is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian, Uruguayan, and Paraguayan cuisines, it has become widely-adopted in most of Latin America. The sauce comes in green and red varieties. It is made of finely chopped flat leaf parsley, red pepper flakes, minced garlic, olive oil, oregano and vinegar or lemon juice. It is similar to Moroccan chermoula.
Shichi-mi tōgarashi, also known as nana-iro tōgarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy.
Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company and originally created in Baltimore, Maryland.
Piri piri, often hyphenated or as one word, and with variant spellings peri-peri or pili pili, is a cultivar of Capsicum frutescens from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African territories and then spread to other Portuguese domains.
Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine.
Tajín Clásico, often referred to as simply Tajín, is a Mexican spice mix consisting predominantly of lime, chili peppers and salt. It is used in a variety of preparations.
Spondias dulcis, known commonly as June plum, is a tropical tree, with edible fruit containing a fibrous pit. In the English-speaking Caribbean it is typically known as golden apple and elsewhere in the Caribbean as pommecythere or cythere. In Polynesia it is known as vī.
Pace Foods is a producer of a variety of canned salsas located in Paris, Texas. The company was founded in 1947 by David Pace when he developed a recipe for a salsa he called "Picante sauce", which was "made with the freshest ingredients, harvested and hand-selected in peak season to achieve the best flavor and quality". It is now sold as "the Original Picante Sauce".
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Solomon Gundy is a Jamaican pickled fish pâté usually served with crackers as an appetizer.
The Cayman Islands are a group of islands situated in the Caribbean Sea just between Cuba and Honduras. After being colonized first by Jamaica and then by the British, Cayman Islands remained under British dependency since 1962. Traditional Cayman Islands cuisine is very tied to Jamaican cuisine and they also kept British influences in their cooking, but you can as well find a large variety of international dishes with a local twist. As for traditional dishes the main ingredients are coconut, plantain, cassava, yams, rice and peas. Jamaican cuisine enriched Cayman’s cuisine by offering a large variety of spices such as jerk, curry and other exotic seasonings. The humid soil provides a large variety of exotic fruits and vegetables such as yellow squash, avocados, callaloo, cassava, calabash, spring onions, pineapples, tomatoes, peas, chili, peppers a great range of citrus fruits such as oranges, lemons, limes, grapefruits, bananas and plantains, sweet potatoes, yams and mangoes.
Royal Castle is a fast food restaurant chain in Trinidad and Tobago.
Run down, also referred to as rundown, run dun, rondón, fling-me-far, and fling mi for, is a stew dish in Jamaican cuisine and Tobago cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.
