Acondiment is a preparation that is added to food, typically after cooking, to enhance theflavour,[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] 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.
The exact definition of a condiment varies. Some definitions encompassspices andherbs, includingsalt and pepper,[3] using the term interchangeably withseasoning.[4] 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.[4]
The Culinary Institute of America defines condiments as an "aromatic mixture" that "accompanies food", giving the examples ofchutney,pickles and some sauces.[5]
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.
The termcondiment comes from the Latincondimentum, meaning "spice, seasoning, sauce" and from the Latincondire, meaning "preserve, pickle, season".[6] The term originally describedpickled or preserved foods, but its meaning has changed over time.[7]
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,[8] but this claim is not supported by any evidence or historical record.[9] 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.[6]Apicius, acookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.[6]
 | This section has multiple issues. Please helpimprove it or discuss these issues on thetalk page.(Learn how and when to remove these messages) (Learn how and when to remove this message)
|
As of 2010 in theUnited States, the market for condiments was US$5.6 billion and was estimated to grow to US$7 billion by 2015. The condiment market was the second largestspecialty foods market behind cheese.[10]
Condiments are generally stored in the same way as vinegars, oils and shortenings.[2]
Media related toCondiments at Wikimedia Commons
