Around The World In 80 Condiments Part 1

1. Wasabi - Compared to other Asian cuisines, Japanese food is generally considered to be on the lower end of the spice and heat scale. However, there is one thing they do, and they do it well, and it is wasabi. Wasabi is also known as Japanese horseradish. It is made from a plant that is native to Japan and only a couple of other countries, it is called Eutrema japonicum. It looks like a root vegetable and grows in wooded areas or along streams. It is a cold-weather plant and would die if grown in areas that have a temperature higher than 24 degrees Celsius. To make wasabi, the wasabi plant’s stem, which is the part that grows underground, is grated finely in order to make a paste. 

   
   

2. Hoisin - This dark brown sauce is made from fermented soybean paste. It has a tangy and salty flavor with a slight hint of sweetness and is usually found to accompany dishes such as Peking duck or Vietnamese spring rolls. It more or less contains sugar, vinegar, garlic, five spice, sesame paste and originates from China, specifically Cantonese. It is also used not only as a condiment on the side but is also added to other dipping sauces, marinades for poultry and seafood, as well as stir-fried dishes. Although it is mostly used by the Chinese and Vietnamese, you’ll sometimes find it in other dishes from countries such as Thailand and Indonesia. 

   
   

3. Ranch - Ranch was invented in the 1950s by Steven Henson. When he retired from work, he moved with his wife to Santa Barbara County in California where they bought an actual ranch and named it Hidden Valley Ranch. This is where the sauce was born. They served it often as salad dressing at the ranch steakhouse and guests were eager to take some sauce home with them. It gained popularity and has now become a pantry staple for most households and restaurants. It is also not just used as salad dressing anymore but can be a dipping sauce for many snack and finger food like meals such as nuggets, chicken wings, celery sticks, jalapeno poppers, carrot sticks, and more. Ranch is made from buttermilk along with garlic, onion, mustard, chives, parsley, dill, and paprika, with a base of mayonnaise, sour cream, or yogurt. Since the 1950’s many variations have been made to include avocado, chili, and other popular flavors and ingredients. 

   
   

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