condiments [3]![click to hear](/images/speaker.jpg)
Natural or artificial substances used in cooking to bring out the flavor in a dish or to complement it.
coarse salt ![click to hear](/images/speaker.jpg)
This somewhat refined version is sometimes used in cooking or to sweat vegetables and preserve foods.
table salt ![click to hear](/images/speaker.jpg)
A standard table condiment and also commonly used in cooking, it is always refined.
sea salt ![click to hear](/images/speaker.jpg)
Unlike rock salt, which is whiter and comes from the subsoil, this usually grayish salt is derived from seawater through evaporation.
plum sauce ![click to hear](/images/speaker.jpg)
Sweet-and-sour Chinese sauce primarily served with deep-fried or roasted dishes, such as pork and roast duck.
wasabi ![click to hear](/images/speaker.jpg)
Its very pungent taste enhances meat and fish dishes, such as Japanese sushi and sashimi.
mango chutney ![click to hear](/images/speaker.jpg)
Thick sweet-and-sour relish, originating in India and made with mangoes, sugar and vinegar; it can be served with a variety of dishes.
ketchup ![click to hear](/images/speaker.jpg)
Medium spicy, traditionally English tomato purée made from numerous different recipes.
sambal oelek ![click to hear](/images/speaker.jpg)
Very spicy Indonesian sauce made from chiles; it is used as a flavoring ingredient, condiment or hors d’oeuvre sauce.
harissa ![click to hear](/images/speaker.jpg)
This chile-based purée is very popular in the Middle East and North Africa; it is used as is or mixed with broth and is a key ingredient in couscous.