Condiments: Ethnic Condiments

During the second half of the twentieth century, ethnic sauces greatly changed the world of American condiments. These sauces were purveyed by restaurants and cookbooks, and promoted by their American manufacturers. A short list of common ethnic condiments includes: soy sauce, duck sauce, pickled ginger, oyster sauce, wasabi paste, guacamole, chutney, curry, and Vietnamese and Thai fish sauces. Dozens of other ethnic condiments are commonly available throughout America.