Around The World In 80 Condiments: Part 9

65. Sriracha - This red hot sauce from Thailand has been around since the early 1930s. It originated from a native of the Si Racha town located on the east coast of Thailand. La-Orr Suwanprasop settled in Bangkok and started making her own chili sauce that eventually won a gold medal. Since then, Sriracha has been on the rise and has made its way around the globe. We often see the iconic plastic bottle with a green cap on each table of Thai and Vietnamese restaurants, and for good reason. You can squeeze it onto omelets, add it to soups, or use it as a dip. It is made with chili peppers, vinegar, pickled garlic, salt, and sugar, which makes it compatible with plenty of different dishes. It is very well-loved that many fast food chains in the United States, such as Wendy’s, Subway, Taco Bell, and many more, have added it to their roster of condiments. 

66. Hummus - This popular dip made with chickpeas and tahini can often be found on a menu as an appetizer served with pita bread, chips, and even carrot and cucumber sticks. However, you can also use it as a spread in sandwiches, or have it as a side dish with other things like falafels, grilled meats, or vegetables. In some cultures, it can be served any time of the day, whether with breakfast, lunch, or dinner. It’s easy to make with chickpeas, tahini, lemon juice, olive oil, and garlic as the base ingredients. Some may add parsley or paprika for extra flavor or use it as a garnish. Today, it has become popular as a healthy snack due to its being a good source of fiber and protein. 

67. Narsharab - Narsharab is a unique condiment made from pomegranates. It is used in Arabic, Persian, Greek, Turkish, and Armenian cuisines. It is made by cooking down pomegranate juice along with sugar and spices like cinnamon, basil, and coriander to create a flavorful, deep red, almost black-looking liquid. It’s tangy and sour, sometimes spicy, and can be used in many different ways. From a marinade to a dressing, as a sauce, or even added to desserts, it’s clearly a versatile condiment. 

68. Horseradish - The horseradish plant has been cultivated since ancient times. It’s been used in traditional medicine, and it falls under the umbrella of cruciferous vegetables, which include turnips, mustards, kale, and many others. If you’ve ever picked up a horseradish root, you’ll find that it doesn’t project any kind of smell until you cut it up or peel it. Beware when doing so, because it gives the same effect as chopping up an onion. If you can do it outdoors or somewhere with good ventilation, otherwise you’ll be shedding a few tears by the time you’re done. Horseradish sauce as we know it today can be made with vinegar, garlic, sugar, and other ingredients that either tone down or complement the heat and flavor it gives. In the UK, you’ll find this condiment on the side of a Sunday roast, while in Denmark, it’s mixed with cream to create a sandwich spread. It’s even part of some religious practices in the Jewish and Christian traditions during Passover and Eastertide. It is also sometimes used as a replacement for Wasabi in some cases since it has almost the same flavor profile that complements Japanese dishes well. 

69. Khrenovina sauce - Not too dissimilar from horseradish, Khrenovina is a Siberian tomato sauce that also contains horseradish. It’s made with minimal ingredients and is usually served cold along with the main dishes. It can also be used as a dip for fritters or as a spread on white bread. It can also be added to salads and goes well with grilled food. Unlike the other variations of sauces that include horseradish, this particular sauce does not use vinegar. Instead, it’s made with just tomatoes, horseradish, and garlic, with some salt and sugar added to taste. It’s simple, easy to make, and can have a long shelf life when stored properly. 

70. Chakalaka - This relish that comes from South Africa is usually served with bread, curries, pap (a maize porridge), and stews. It is usually tangy and spicy, and is made with a mix of vegetables. There are many variations of this relish. Different recipes use different vegetables, but here are some of the common options: tomatoes, carrots, bell peppers, beans, cabbage, and butternut squash. When it comes to the flavor and spices, there are onions, garlic, curry paste or powder, chili flakes or fresh chilis, ginger, and of course salt and pepper to taste. Although it comes with stews and curries, it can also be served as a side dish, as a cold salad, and it also goes well with grilled meats during barbecues. 

71. Duqqa - Duqqa, also known as dukkah or dukka, is a spice blend used in Egyptian and Middle Eastern cuisine. Unlike the other condiments we’ve seen in this series, this one uses nuts, which seems unique when compared to the others. It’s made with a blend of hazelnuts, herbs, and spices such as coriander, cumin, caraway, mint, marjoram, and sesame. Other nuts or seeds may be used, such as pine nuts, pumpkin seeds, and sunflower seeds, depending on the recipe. When it comes to texture, it is also unique since it is coarse or chunky. The ingredients are pounded in a mortar and pestle until it has a granular texture. As you can guess, it is very aromatic and can be used in many different ways. You can use it as a dry rub for meats and fish, a garnish for salads, soups, or other main dishes, and it can also be used as a dip. A traditional way to eat this is to dip some bread into olive oil, then dip it into the duqqa. 

72. Atchara - You can often find this Filipino pickled dish on the side of grilled meats and other Filipino main dishes. It is made with unripe green papaya, carrots, bell peppers, onion, ginger, and garlic in a vinegar and sugar brine. It adds a slight zing and sweetness to a dish, which is nice when paired with fatty meat or deep-fried food. This pickled side dish also has some history to it. The word atchara comes from the Indian word ‘achar’ that came about when the country had Indian traders.