Condiments
Re: Condiments
from https://www.sciencedirect.com/topics/ag ... id%20forms.
Condiments are substances that are normally added in small portions to enhance food flavor during cooking and/or eating (such as table dips and seasonings).[...] Salt and sugar are the most directly used condiments and are the basic ingredients for most condiments in the world, since they enhance flavor, food safety, and storage quality.
- herbidacious
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Re: Condiments
A quick google does suggest that by most definitions salt and pepper are indeed condiments.
https://en.wikipedia.org/wiki/List_of_c ... 20a%20dish.
includes salt and pepper.
https://en.wikipedia.org/wiki/List_of_c ... 20a%20dish.
includes salt and pepper.
- Earthmaiden
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Re: Condiments
When I was growing up, if I was asked to lay the table including condiments, it meant salt, pepper and mustard (freshly mixed from powder in a small pot).
- Badger's Mate
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Re: Condiments
I suppose salt, pepper, vinegar & mustard would have been the condiments of our youth. Maybe sugar too, for example on porridge.
On hot sauce, I get all sorts of spicy preserves from the Benington Lordship chilli festival. In addition, I buy others (such as Lao Gan Ma) that I can’t get at the festival and receive yet other brands as presents. There are so many different styles, not just napalm & vinegar.
On hot sauce, I get all sorts of spicy preserves from the Benington Lordship chilli festival. In addition, I buy others (such as Lao Gan Ma) that I can’t get at the festival and receive yet other brands as presents. There are so many different styles, not just napalm & vinegar.
- Stokey Sue
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Re: Condiments
I wrote a post earlier and lost it, I keep closing the wrong tab in windows.
There are a quite a few condiments that I might use as much or more as an ingredient than a table sauce, Worcestershire sauce, Maggi and Crystal chilli sauce which I prefer to Tabasco as one to add drop wise as a seasoning. All kinds of mustard too are probably used as much in cooking as at the table.
I did seem to be collecting chilli sauces at one time - you read a recipe and it says you need a particular one to go with it, and when you get it you find it’s nothing special. I always have Encona Original West Indian Hot Pepper Sauce, I’ve had it on permanent standby for nearly 50 years and it’s my default, it’s medium hot and has a distinct flavour. I also like sriracha and harissa, given up on Thai sweet chilli sauce, too sweet.
There are two condiments I like I don’t seem able to get any more - Patak’s Brinjal (aubergine) pickle to go with curry but it looks as if they still make it, and a decent tartare sauce, I used to like Maille but that disappeared while Unilever moved production to England and apparently the new version is not the same.
There are a quite a few condiments that I might use as much or more as an ingredient than a table sauce, Worcestershire sauce, Maggi and Crystal chilli sauce which I prefer to Tabasco as one to add drop wise as a seasoning. All kinds of mustard too are probably used as much in cooking as at the table.
I did seem to be collecting chilli sauces at one time - you read a recipe and it says you need a particular one to go with it, and when you get it you find it’s nothing special. I always have Encona Original West Indian Hot Pepper Sauce, I’ve had it on permanent standby for nearly 50 years and it’s my default, it’s medium hot and has a distinct flavour. I also like sriracha and harissa, given up on Thai sweet chilli sauce, too sweet.
There are two condiments I like I don’t seem able to get any more - Patak’s Brinjal (aubergine) pickle to go with curry but it looks as if they still make it, and a decent tartare sauce, I used to like Maille but that disappeared while Unilever moved production to England and apparently the new version is not the same.
- Badger's Mate
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Re: Condiments
I used to love the Patak brinjal, garlic and prawn balichow pickles. The brinjal is the only one that seemed to be regularly available. I was thinking the other day that I hadn’t seen it recently. I sometimes buy the original Encona pepper sauce for a change; it was a regular purchase before the chilli festival. It’s probably a bottle a year these days. That’s still regular I guess. I have always preferred it to Tabasco.
I remember we went to a barn dace/ceilidh years ago. At half-time there was a chicken and chips supper. I had taken a bottle of Encona to go with my chicken. We went with a couple of friends; the wife (a longtime friend) would have been described by my Nan as ‘headstrong’. I got up to get something from the food table, when I came back, my friend had taken it upon herself to pour pepper sauce all over her dinner. For those who don’t know, the bottle has got an opening at the top like tomato sauce, rather than a dropper insert like Lea & Perkins. I don’t think she described it as ‘medium hot’
I remember we went to a barn dace/ceilidh years ago. At half-time there was a chicken and chips supper. I had taken a bottle of Encona to go with my chicken. We went with a couple of friends; the wife (a longtime friend) would have been described by my Nan as ‘headstrong’. I got up to get something from the food table, when I came back, my friend had taken it upon herself to pour pepper sauce all over her dinner. For those who don’t know, the bottle has got an opening at the top like tomato sauce, rather than a dropper insert like Lea & Perkins. I don’t think she described it as ‘medium hot’

- Stokey Sue
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Re: Condiments
I once watched a London Jamaican friend pour half a bottle of Encona over a plate of chicken curry and rice, the curry already having been infused with scotch bonnets. It was his standard way of eating dinner, it actually isn't good for you to eat like that every day, especially if washed down with any alcohol
I describe it as medium because I'd use it by the teaspoonful or slightly more rather than the drop. Essential with canned sardines
I describe it as medium because I'd use it by the teaspoonful or slightly more rather than the drop. Essential with canned sardines
Re: Condiments
Yes, there was a tendency to use Maggi before even tasting the dish - and many used so much of it in their cooking that it all tasted the same.
In my family cooking without Maggi was the default, but very rarely a dish would be lacking in something and in those cases a few drops of Maggi could turn things around. But we are talking less than once a year. Once in a decade a pretty full bottle of Maggi would be thrown out and the smallest available would be purchased for the next decade.

- Badger's Mate
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Re: Condiments
Essential with canned sardines
Absolutely!

- Stokey Sue
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Re: Condiments
My review of th e review PP posted on the News thread
I really don't much like the flavour of Tabasco, which underpins the heat though I'll eat it if that's all there is.
Linghams is curiously bland for a chilli based sauce that does have some heat, she's probably right about the sweetness. Frank's is just heat & salt I agree, Cholula would probably be the best alternative to my beloved Encona. Would try Sauce Shop based on this, their stuff is generally good
Hmm - think that shows how subjective it isPepper Pig wrote: ↑Mon Jan 27, 2025 5:42 pm Thomasina Miers tests hot sauces.
https://www.theguardian.com/thefilter/2 ... hot-sauces
I really don't much like the flavour of Tabasco, which underpins the heat though I'll eat it if that's all there is.
Linghams is curiously bland for a chilli based sauce that does have some heat, she's probably right about the sweetness. Frank's is just heat & salt I agree, Cholula would probably be the best alternative to my beloved Encona. Would try Sauce Shop based on this, their stuff is generally good
- herbidacious
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Re: Condiments
I bought a set of three Tajin things one of which was a 'fruity' sauce. It tastes of peaches
No peaches in it. Not sure I like it.
https://www.mexgrocer.co.uk/brands/taji ... quid-455ml
I have not come across the concept of chamoy before.

https://www.mexgrocer.co.uk/brands/taji ... quid-455ml
I have not come across the concept of chamoy before.
- Badger's Mate
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Re: Condiments
One of the reasons for supporting the chilli festival was, and is, that there are all sorts of flavours available. When it started in 2006, it wasn’t easy to find a lemony or smokey hot sauce, or a range of chillies for Mexican cookery. As I have grumbled before, there’s an element of machismo about chillies and commercial companies would be foolish to ignore that constituency, but there is so much more to explore. I would recommend Mr Vikki as an example of a company that makes a large range of first-class products. Another that does an interesting range is Karimix. Someone (Herbi?) mentioned lemon infused oil recently. I use the Terra Rossa one as a finish to risotto; it’s lovely. They go to the chilli festival but really the only chilli products they have got are zhoug, dukkah and anything made with them.
Nowadays of course, all these products are available online and very many varieties are sold in supermarkets. At one time, finding oriental products other than Sharwood’s or Amoy would have required a trip to Chinatown. All sorts of Asian products are now stocked by the big boys. Companies whose products are stocked in supermarkets are also expanding their range to take advantage of the expanding demand. Encona are a prime example, they now make all manner of different sauces.
Nowadays of course, all these products are available online and very many varieties are sold in supermarkets. At one time, finding oriental products other than Sharwood’s or Amoy would have required a trip to Chinatown. All sorts of Asian products are now stocked by the big boys. Companies whose products are stocked in supermarkets are also expanding their range to take advantage of the expanding demand. Encona are a prime example, they now make all manner of different sauces.
Re: Condiments
Wow....herbidacious wrote: ↑Mon Jan 27, 2025 3:44 pm I know a few people who have small condiments-dedicated fridge!

- Stokey Sue
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Re: Condiments
My fridge just looks as if it is condiment dedicated…
Agreed BM on the range of chillies. I still had problems last year getting chipotles, I could get supermarket chipotle paste, yuk and chipotle seasoning which is ok but contains more cumin and ordinary chilli powder than actual chipotle
Agreed BM on the range of chillies. I still had problems last year getting chipotles, I could get supermarket chipotle paste, yuk and chipotle seasoning which is ok but contains more cumin and ordinary chilli powder than actual chipotle
- halfateabag
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Re: Condiments
Thanks Herb and some others for confirming that S&P were the only condiments in times gone by. I can also remember (just) mixing dry Colmans with water for the mustard pot. As I said, I think that the list of condiments only gets longer and longer as time goes on.
- Stokey Sue
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Re: Condiments
I don't think S&P were ever the only ones - just the only ones on the table daily; there was always mustard, malt vinegar in a mock crystal glass shaker, which a lot of people sprinkled on salads and things like tinned fish, and occasionally horseradish or mint jelly (which is definitely a condiment even if we are ambivalent about mint sauce) - both those made by Frank Cooper of Oxford, and many larders would have contained some or all of ketchup, brown sauce, salad cream, and a sweet pickle such as Branston or Pan Yan or some piccalilli
I regret that Colman's in a tube is no longer labelled "picnic mustard"
I regret that Colman's in a tube is no longer labelled "picnic mustard"

- herbidacious
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Re: Condiments
I am not sure I have seen chipotles in a supermarket other than in a jar as paste or as flakes. (But I probably haven't been looking very carefully!) It has to be said that my MASSIVE Sainsbury's has a rubbish herb and spice section. They halved it some time back and it's more or less restricted to own brand.
I take it you mean whole and dried?
Waitrose used to do all sorts of dried whole chillis in plastic tubes. Doesn't look like they do anymore.
Ottolenghi sell whole dried chipotles... at a price.
I realize I avoid handling chillis, even dry ones, because of past contact lens incidents. (Traces still left on hands even after multiple washings. Gloves are the answer, I know.) so do use the flaked chipotle in a jar. Convenient because I shake a few into quite a lot of dishes (for subtle background warmth and flavour) these days.
I take it you mean whole and dried?
Waitrose used to do all sorts of dried whole chillis in plastic tubes. Doesn't look like they do anymore.
Ottolenghi sell whole dried chipotles... at a price.
I realize I avoid handling chillis, even dry ones, because of past contact lens incidents. (Traces still left on hands even after multiple washings. Gloves are the answer, I know.) so do use the flaked chipotle in a jar. Convenient because I shake a few into quite a lot of dishes (for subtle background warmth and flavour) these days.
- Stokey Sue
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Re: Condiments
I mean any form of chipotle that was pure chipotle, not mixed with unwanted excipients - none of the commercial mixtures seem to be more than 20% chipotle (except on the label of course). I got some chipotle flakes in the end.herbidacious wrote: ↑Fri Jan 31, 2025 2:05 pm I am not sure I have seen chipotles in a supermarket other than in a jar as paste or as flakes. (But I probably haven't been looking very carefully!) It has to be said that my MASSIVE Sainsbury's has a rubbish herb and spice section. They halved it some time back and it's more or less restricted to own brand.
I take it you mean whole and dried?
Stokey's Deli occasionally has chipotles in adobo, which I like but have different uses.
- herbidacious
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Re: Condiments
Many of them far less, I see.
I wonder if the Spice Mountain in Borough does one with a higher percentage. The Spice Shop in Notting Hill doesn't.
The Cool Chile company does one with 48% but I imagine no one sells their whole range. I suppose none will be close to a 100% for practical reasons.
I am craving Mexican food now...
I think I might have to check out the shop these people have near Euston, sometime
https://mestizomarket.com/
I wonder if the Spice Mountain in Borough does one with a higher percentage. The Spice Shop in Notting Hill doesn't.
The Cool Chile company does one with 48% but I imagine no one sells their whole range. I suppose none will be close to a 100% for practical reasons.
I am craving Mexican food now...
I think I might have to check out the shop these people have near Euston, sometime
https://mestizomarket.com/