### seasoning | condiment:

Marinade
* Most marinades are high calorie because of sugar or oil content
  - contain an acid such as vinegar, citrus juice or wine, and herbs or spices
  - used in Indian barbecue are yogurt or lime based
* add flavor and tenderize tough cuts of meat, such as the skirt steak used for fajitas.
* add flavor, and in some cases, tenderize meat
  - but they also help tenderize less tender cuts of meat
  - taste and flavor
* also help to tenderize.
* always contain some kind of acid, often wine or vinegar.
* are a wonderful way to add flavor and tenderize low-fat meat or poultry
  - also a delicious way to add flavor and tenderness to lean meats
  - flavorful liquids that add flavor to the outer surface of the meat
  - generally liquidy, but some can be as thick as paste
  - good for dry fish, like tuna and wahoo
  - popular because they turn less expensive cuts of meat into tasty entrees
* can also cut down on the gaminess in the taste of certain meats
  - make any type of meat or poultry more tender and flavorful
* do flavor, however.
* give grilled foods a unique ethnic identity.
* have a multitude of uses.
* help tenderize and flavor venison.
* make grilled foods tastier, more tender, jucier and healther.
* serve different purposes.
* soften or denature tissue with their acid ingredients.

### seasoning | condiment | marinade:

Different marinade
* are used in different cuisines.
+ Marinade: Cooking methods
  * The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

Salsa
* Most salsas are variations of salsa cruda, a fresh blend of tomatoes, onions, cilantro and garlic.
* are classically a combination of diced vegetables or fruits, vinegar, herbs and citrus
  - more nutritious and less caloric than dips of flavored sour cream
* is food
  - sauces
  - spicy food
  - used for fun
* rely in part on chiles to provide both flavor and heat.

### seasoning | condiment:

Soy sauce
* All soy sauces are very low in fat and calories.
* Make a roux with flower and butter.
* Some soy sauces contain wheat.
* adds vitality and improves the taste of various foods.
* are condiments
  - located in refrigerators
* brown, salty sauce made from fermenting soy beans with wheat or barley
  - salty, liquid used as a condiment or seasoning in many Asian cuisines
* can replace salt.
* combines with Japanese sake and mirin wines, increasingly available in mainstream grocers.
* contains a wheat product called koji.
* dark brown liquid condiment that has been used in China for thousands of years
  - made from soybeans that have undergone a fermenting process
* have a salty taste, but are lower in sodium than traditional table salt.
* is also an important flavourings in Indonesian cuisine
  - high in protein
  - an ancient Chinese seasoning
  - extracted from the fermentation of soy beans and flour
  - food high in sodium
  - found with condiments or in the Asian food aisle
  - made either by fermentation or by hydrolysis
* is made from fermented soybeans , salt, water and sometimes roasted grains
  - okara via a process involving fungi and salt water
  - of beans
  - the most important condiment in China
  - used as a flavor enhancer
* preserves ingredients naturally.
* primary seasoning in most food preparation, from hearty soups to salads.
* salty, savory sauce made from fermented soybeans, wheat, yeast, and salt.
* very popular condiment and marinade for many dishes in the Hawaiian cuisine.

Coriander seed
* are from the cilantro plant.
* have lots of benefit reducing the level of unwanted cholesterol.
* is used for seasoning and as herbal medicine.