Condiment

Lore & Background

Condiments were known in historical Ancient Rome, India, Greece, and China. The Romans made garum and liquamen by crushing fish innards and fermenting them in salt, producing a liquid containing glutamic acid that enhanced flavor. This led to a flourishing condiment industry. The cookbook Apicius, based on fourth and fifth century cuisine, contains a section solely on condiments. When global trade was established, spices and seasonings were among the common commodities exchanged. India, Asia, and China introduced basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric. The Mediterranean and Middle East contributed bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme. African countries introduced grains of paradise, selim pepper, iru, ogiri, alligator pepper, Ethiopian cardamom, piper guineense, prekese, njansang, and calabash nutmeg. North America and Latin America provided allspice, annatto, chile peppers, chocolate, and sassafras. Condiments can provide health benefits, particularly in addressing micronutrient deficiencies prevalent in Asia. Common condiments added to combat such deficiencies include fish sauce, soy sauce, seasonings, and bouillon cubes. Studies in nine Asian countries indicate that iodine and iron are common deficiencies; using iodized salt can increase iodine intake by 9–80% of the nutrient reference value, and bouillon cubes can increase iron intake by 3–40% of the NRV.

Reader's Guide

Condiments hold significance as both flavor enhancers and historical markers of global trade. Their definition remains fluid, encompassing everything from spices and herbs to prepared sauces, reflecting diverse culinary traditions. The Roman garum industry illustrates early commercial production, while the exchange of spices across continents shaped cuisines worldwide. Beyond taste, condiments address nutritional gaps: in Asia, iodized salt and fortified bouillon cubes help combat iodine and iron deficiencies, demonstrating a practical role in public health. The term's etymology—from Latin words for preserving and seasoning—underscores its evolution from pickled foods to modern table sauces. Condiments are added at various stages: during cooking (barbecue sauce, soy sauce), before serving (mayonnaise in sandwiches), or tableside (ketchup with fast food). Their adaptability and cultural ubiquity make them a fundamental, though variably defined, component of human diet and commerce.

Did You Know?

• The term condiment comes from the Latin condimentum, meaning 'spice, seasoning, sauce,' and originally described pickled or preserved foods.
• The Romans made garum and liquamen by crushing fish innards and fermenting them in salt, producing a liquid containing glutamic acid.
• Studies in nine Asian countries suggest that using iodized salt can increase iodine intake by 9–80% of the nutrient reference value.
• The cookbook Apicius, based on fourth and fifth century cuisine, contains a section based solely on condiments.