# Condiment

A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food.

## Definition

The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with seasoning. 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 or mint sauce.
The Culinary Institute of America defines condiments as an "aromatic mixture" that "accompanies food", giving the examples of chutney, pickles and some sauces.

## Types

Condiments added during cooking to add flavor: includes barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream.
Condiments added prior to serving: for example, in a sandwich made with ketchup, mustard or mayonnaise.
A table condiment or table sauce is served separately from the food and added to taste by the diner. Many, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals.

## Etymology

The term condiment comes from the Latin condimentum, meaning "spice, seasoning, sauce" and from the Latin condire, meaning "preserve, pickle, season". The term originally described pickled or preserved foods, but its meaning has changed over time.

## History

Condiments were known in historical Ancient Rome, India, Greece and China. There is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable, but this claim is not supported by any evidence or historical record. The Romans made the condiments garum 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 containing glutamic acid, suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry. Apicius, a cookbook based on fourth and fifth century cuisine, contains a section based solely on condiments.

## Market

As of 2010 in the United 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 largest specialty foods market behind cheese.

## Storage

Condiments are generally stored in the same way as vinegars, oils and shortenings.

## Gallery

* Dijon mustard
* Chrain (horseradish sauce)
* Mayonnaise
* Tomato (ketchup)
* Pesto genovese
* Chutneys
* Curry powder or paste
* Ajika, spicy sauce in Caucasian cuisine
* Tkemali (Georgian sauce made of sour cherry plums)
* Common Chinese condiments: soy sauce, vinegar, chili oil, white pepper
* Packets of duck sauce
* Worcestershire sauce
* Gentleman's Relish
* Acar and sambal, the common condiments in Indonesia
* Sriracha (type of hot sauce)
* Shichimi
* Wasabi
* Ssamjang
* Hungarian Erős Pista