Condiments

One of the first recorded condiments was garum, a sauce made from fermented fish that was a feature of the cuisine of the Roman Empire. Today, condiments are as varied as the cuisines that produce them. Many modern condiments considered thoroughly North American have their roots in cuisines from around the world.

All condiments have in common a strength and boldness of flavor. They are typically sour, sweet, salty, spicy, or spicy-hot. Many include a combination of these basic tastes. Condiments enliven the flavors of milder-tasting foods. However, they should not be used in such large quantity that they mask or overwhelm the flavor of the foods they are paired with.