Acondiment is a preparation that is added to food, typically after cooking, to enhance theflavor,[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 asbarbecue sauce andsoy sauce; those added before serving, such asmayonnaise in a sandwich; and those added tableside to taste, such asketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients.[3]
The exact definition of a condiment varies. Some definitions encompassspices andherbs, includingsalt and pepper,[4] using the term interchangeably withseasoning.[5] 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 ormint sauce.[5]
The Culinary Institute of America defines condiments as an "aromatic mixture" that "accompanies food", giving the examples ofchutney,pickles and some sauces.[6]
Condiments added during cooking to add flavor:[2] includesbarbecue sauce,compound butter,teriyaki sauce,soy sauce,Marmite andsour cream.
Condiments added prior to serving: for example, in asandwich made withketchup,mustard ormayonnaise.
Atable condiment ortable sauce is served separately from the food and added to taste by the diner.[2] Many, such as mustard or ketchup, are available insingle-serving packets, commonly when supplied withtake-out orfast food meals. In traditional Asian restaurant settings, common condiments such assoy sauce,vinegar,chili oil, andshichimi are available.
The termcondiment comes from the Latincondimentum, meaning "spice, seasoning, sauce" and from the Latincondire, meaning "preserve, pickle, season".[7] The term originally describedpickled or preserved foods, but its meaning has changed over time.[8]
Condiments were known in historicalAncient Rome,India,Greece andChina. There is a myth that beforefood 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 condimentsgarum 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 containingglutamic acid, suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry.[7]Apicius, acookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.[7]
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.[11] The Mediterranean and Middle East countries introduced bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme.[11] North America and Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras.[11] 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.
Condiments can provide healthy benefits. Micronutrient deficiencies are prevalent in Asia.[12][13] To combat lack of nutrition certain condiments are added to food. Common condiments added to help with micronutrient deficiency arefish sauce,soy sauce, seasonings, andbouillon cubes. Studies taken in nine different Asian countries suggest that iodine and iron are common micronutrients deficient in many diets.[3] By using iodized salt, the iodine intake can increase 9-80% of the nutrient reference value (NRV).[3] The addition ofbouillon cubes can increase iron intake 3–40% of the NRV.[3]
"Industrial processing of condiments and seasonings and its implications for micronutrient fortification". Retrieved23 April 2025.
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