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World's best condiments, spices and cooking techniques

If you believe we've missed an important world food or drink, please let us know.

 

Salsa

 

Adjika is a hot, spicy but subtly flavoured paste often used to flavour food in Georgia and in Abkhazia. It is based on a boiled preparation of hot red peppers, garlic, and herbs and spices such as coriander, dill, blue fenugreek... 

 

Aioli is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, such as the addition of mustard. In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel...

 

A balti is a type of fast cooked curry cooked and served up in a type of wok made of pressed steel. It is served in many restaurants in the United Kingdom. Restaurants in Birmingham, UK offered Balti dishes from the 1980s or earlier...

 

Berbere is a spice mixture whose ingredients usually include chile peppers, ginger, cloves, coriander, allspice, rue berries, and ajwain.It is a key ingredient in the cuisines of Ethiopia and Eritrea...

 

Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato...

 

Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the period of British colonial rule in the Indian subcontinent as a means of approximating the taste of Indian cuisine at home...

 

Dou ban jiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Dou ban jiang exists in plain and spicy versions, with the latter containing red chili peppers and called la dou ban jiang ( meaning "hot" or "spicy")...

 

Dulce de leche in Spanish is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentinian, Colombian, Paraguayan, Chilean, Peruvian, Uruguayan and, Brazilian cuisine...

 

Fish Sauce is a sauce made by fermenting various types of fish (usually anchovies) and pressing to extract the liquid...

 

Garam masala from Hindi garam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat...

 

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

 

Hoisin sauce, or Haixian Sauce, is a Chinese dipping sauce. The word Hoisin is a romanization of the Chinese word for seafood as pronounced in Cantonese. Mandarin-style Hoisin sauce ingredients include water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, red chili peppers, and several preservatives and coloring agents...

 

Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings) is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies...

 

Khmeli suneli (also spelled chmeli suneli, xmeli suneli, or hmeli suneli, from Georgian ხმელი სუნელი, literally "dried spices") is a traditional Georgian spicy herbs mixture. It is popular in Georgia and entire Caucasus region...

 

Korma is a dish originating in South Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry. Both vegetarian and non-vegetarian kormas exist...

 

Maple syrup is a sweetener made from the sap of some maple trees. In cold climate areas, these trees store sugar in their roots before the winter and the sap which rises in the spring can be tapped and concentrated. Quebec, Canada, produces most of the world's supply of maple syrup. The United States is the only other major producer and the leading consumer...

 

Mole (Spanish for "sauce" or "concoction") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano...

 

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the past participle of pestâ ("to pound, to crush"), in reference to the sauce's crushed herbs and garlic...

 

Raita (also spelled raitha) is an Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices...

 

Ras el hanout (Arabic: رأس الحانوت‎) is a popular blend of herbs and spices that is used across the Middle East and North Africa. The name means "head of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer...

 

Rogan josh is an aromatic curry dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and United Kingdom. Rogan (روغن) means oil in Persian, while josh (جوش) means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat...

 

Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Hispanic cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda...

 

A Sambal is a chilli based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence...

 

Satsivi is a Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, combination of dried herbs, vinegar, cayenne pepper, and salt to taste...

 

Shacha sauce (also spelled sa cha sauce) or paste is a Chinese condiment primarily used in Fujian, Chiuchow, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp. It has a savory and slightly spicy taste...

 

Sìchuān málà, more commonly referred to as mala sauce, is a popular Chinese oily spicy sauce which originated in the Sichuan Province of central China. It has become one of the most common seasonings in Chinese cuisine...

 

Sofrito in Spanish language, soffritto in Italian, sofregit in Catalan or refogado in Portuguese are similar sauces made with tomato and onion which have been cut in very small pieces and slowly (at least a quarter of an hour, but more usually half an hour) cooked in olive oil...

 

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang (a traditional Korean fermented soybean paste), gochujang (Korean chili paste), sesame oil, onion, garlic, green onions, and optionally brown sugar...

 

Tabasco sauce is a mass-produced brand of hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt, and aged in white oak barrels for three years. It has a hot, spicy flavor and is popular in many parts of the world...

 

Tartare sauce (or Tartar sauce; US spelling) is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added...

 

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines...

 

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. Thai curry is made from curry paste, coconut milk or water, meat, vegetables or fruit and herbs...

 

Tkemali (Georgian: ტყემალი) is the Georgian name for the cherry plum, as well as a sauce made of cherry plums. Tkemali is made from both red and green varieties of plum. The flavor of the sauce varies between sweet and pungently tart. To lower the tartness level, occasionally sweeter types of plums are added during preparation...

 

Tzatziki, tzadziki, or tsatsiki is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt with cucumbers, a good amount of garlic, salt, usually olive oil, pepper, sometimes dill...

 

Welsh rarebit, Welsh rabbit, or infrequently rarebit, is a savoury sauce made from melted cheese and various other ingredients and served hot over toasted bread...

 

Worcestershire sauce, or Worcester Sauce is a fermented liquid condiment flavouring used especially with grilled or barbecued meats. It is also used in cocktails and drinks. First made at 68 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialised in 1837...

 

Xató is a typical Catalan dish. Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala...

 

Zha cai (literally "pressed vegetable") is a type of pickled mustard plant stem originating from Sichuan, China. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable...

 
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