Condiments

Chili oils, sambals, relishes, chutneys, pickles, table sauces, and concentrated flavor boosters.

Condiments

Nam Prik Ong Recipe

Northern Thai tomato and pork dip with a pounded chilli paste. Nam prik ong is cooked until the tomatoes soften into the pork and…

Read recipe

Condiments

Garlic Herb Butter Recipe

Soft butter worked with parsley, chives, and lemon zest. Finely grated garlic spreads evenly through this butter, while parsley and chives bring a fresh…

Read recipe

Condiments

Pineapple Salsa Recipe

Juicy pineapple with chilli, red onion, and coriander. Fresh pineapple makes a salsa with enough acidity of its own that it often needs only…

Read recipe

Condiments

South Indian Tomato Chutney Recipe

Cooked tomatoes and ginger with a mustard-seed tempering. Cook the tomatoes until their raw edge disappears before blending this chutney.

Read recipe

Condiments

Peruvian Salsa Criolla Recipe

Crisp red onion, ají amarillo, coriander, and lime. This is the Peruvian style of salsa criolla, with fine red-onion slivers and ají amarillo.

Read recipe

Condiments

Kyopolou Recipe

Bulgarian roasted aubergine and pepper spread. Roasted aubergine gives kyopolou its soft body, and sweet peppers bring colour and a smoky sweetness.

Read recipe

Condiments

Hot Honey Butter Recipe

Whipped butter with chilli-infused honey. Infusing the honey first spreads the chilli heat through the butter without leaving a harsh scatter of dry flakes…

Read recipe

Condiments

Pico de Gallo Recipe

Fresh tomato salsa chopped by hand. Pico de gallo depends on ripe tomatoes and a good knife.

Read recipe

Condiments

Peanut Chutney Recipe

Roasted groundnuts with green chilli, cumin, and tamarind. This Andhra-style peanut chutney is built around the flavour of roasted groundnuts.

Read recipe

Brazilian Vinagrete Sauce in a serving bowl.

Condiments

Brazilian Vinagrete Recipe

Chopped tomato, pepper, and onion for the churrasco table. Brazilian vinagrete is a chopped relish: you should see separate pieces of tomato, onion, and…

Read recipe

Condiments

Tandoori Marinade Recipe

Thick yogurt, Kashmiri chilli, and dried fenugreek. A tandoori marinade should cling to the food.

Read recipe

Condiments

Zaalouk Recipe

Moroccan aubergine and tomato, cooked down with cumin. Zaalouk is a cooked Moroccan salad that is often scooped up with bread.

Read recipe

Condiments

Mango Salsa Recipe

Ripe mango, serrano chilli, and a squeeze of lime. Choose a mango that yields slightly when pressed but still holds a neat dice.

Read recipe

Condiments

Mirza Ghasemi Recipe

Smoky aubergine with garlic, tomatoes, and softly set egg. Smoke is the starting point for this northern Iranian dish.

Read recipe

Condiments

Sambal Roa Recipe Manado Smoked Fish Chili Dip

Sambal Roa is a Manado-style Indonesian chili dip made with smoked roa fish, red chilies, shallots, garlic, tomato, lime, and oil.

Read recipe

A rustic bowl of smoky harissa sauce made with red chilies, garlic, spices, and olive oil, served with fresh herbs and toasted bread on the side.

Condiments

How to Make Smoky Harissa for Delicious Dishes

Smoky North African Chili Paste for Grilled Meats, Eggs, Couscous, and Roasted Veggies Harissa is a fiery red chili paste strongly associated with North…

Read recipe

A bowl of dark glossy hoisin sauce on a warm brown background with garlic cloves, sesame seeds, scallions, and a wooden spoon.

Condiments

Hoisin Sauce (Chinese Sweet-Savory Stir-Fry & Dipping Sauce)

Hoisin sauce is a classic Chinese pantry staple—sweet, savory, and deeply umami. It’s used as a glaze, marinade, and dipping sauce, especially for roasted…

Read recipe

A bowl of Korean ssamjang dipping sauce topped with sliced green chili, scallions, and sesame seeds, served on a rustic brown background with garlic, lettuce, green chilies, and a wooden spoon.

Condiments

Ssamjang (Korean Spicy Soybean Dipping Sauce)

This homemade ssamjang recipe mixes doenjang and gochujang with sesame oil, garlic and scallions. Serve the thick Korean dipping sauce with lettuce wraps, grilled…

Read recipe

Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike condiment that makes shawarma, kebabs, and roasted veggies sing.

Condiments

Toum (Lebanese Garlic Sauce)

Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike…

Read recipe

Condiments

Zhoug (Yemeni Cilantro Chili Sauce)

Zhoug (also spelled zhug or skhug) is a bold green chili sauce from Yemen that spread across the Middle East. It’s bright with cilantro, spicy from fresh chilies,…

Read recipe

Condiments

Shatta (Egyptian Chili Sauce)

Shatta is a punchy Egyptian chili sauce that’s fresh, fiery, and citrusy. Made with red chilies, garlic, lemon, and vinegar, it’s a staple table sauce…

Read recipe

Condiments

Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham is Vietnam’s essential dipping sauce—perfectly balancing salty fish sauce, bright lime, gentle sweetness, and a touch of heat. It’s the go-to accompaniment for…

Read recipe

Condiments

Mint-Coriander Chutney (Indian Green Chutney)

Mint-Coriander Chutney is a bright, zesty Indian condiment made with fresh cilantro, mint, green chilies, lemon, and warm spices. It’s the essential green dip for…

Read recipe

Condiments

Aioli (Provençal Garlic Emulsion)

Aioli is a thick, garlicky sauce from Provence traditionally made by emulsifying garlic and olive oil with salt. Modern versions often add egg yolk for…

Read recipe