Jars of Sauces Sauces & Condiments


Sauces we define as complex prepared flavorings, usually in liquid or paste form, that have wide usage in many recipes. Condiments we define as sauces that are present on the table for enhancement of many dishes as desired by individual diners. Sauces, purchased or home made, are present in the cuisines of every culture.


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Ingredients




Banana Ketchup / Sauce   -   [Tamis Anghang (Philippine)]
Small Bowl

This product, very popular in the Philippines, is called "Banana Ketchup" there, but in the Unites States it must be labeled "Banana Sauce". In the U.S. "Ketchup" is a standardized formula and nothing that doesn't meet the formula can be called "Ketchup". This was done so manufacturers of ketchup didn't have to reveal its extremely high sugar content (more sugar than ice cream - that's why the kids like it so much).

Banana Ketchup is colored red and put up in ketchup style bottles to make it more acceptable as a lower cost ketchup substitute. The taste and texture are a little different from our ketchup, but not too much. Ingred: banana, water, sugar, vinegar, iodized salt, modified starch, onion, spices, garlic, 0.08% sodium benzoate (E211) as preservative, FD&C Yellow #6 (E110) and FD&C Red #40 (E129) as artificial coloring.   Details and Cooking.

Chili Sauces
Bottles of Chili Sauces Found in Central and South America and the Caribbean, chili peppers were carried throughout the world by the Spanish (specialzing in milder varieties) and Poturguese (specializing in hotter ones). They lend themselves to a number of sauces and condiments beyond counting. This very important category has its own Chili Sauces & Potions page covering some that are particularly important in North America.

Fish Sauces
Bottles of Fish Sauces Fish sauces were as essential to the cuisine of the Roman Empire as they are in Southeast Asia today. They are now increasingly important in North America, not only because of the increasing popularity of Southeast Asian cuisines, but are being incorporated into California cuisine, and other innovative cuisines across the continent. This very important category has its own Fish Sauces page.

Maggi Seasoning   -   [Jugo (Mexico), Maggi Würze (Germany)]
Small Bottle

This important seasoning, was invented in India by Mannat Maggi, with manufacturing moved to Germany in 1897. It has found a worldwide market and you will find it called for in many recipes, especially from Southeast Asia, where it is also a table condiment. Its bottle and trade dress are widely imitated by Asian knock-offs. It is also very popular in Central Europe.

Magi is similar to soy sauce, but formulated to be more of a meat broth analog. It originally contained soy, but soy was dropped around 2000. It is used in soups, stews and sauces, but also in salad dressings and vegetable dressings. The brand is now owned by Nestlé, and is distributed in North America by Nestlé USA.   Details and Cooking.

Shrimp Sauces & Pastes
Bottles of Fish Sauces

While well behind Fish Sauces in penetrating Western cuisines, these sauces are essential for authentic reproduction of the cuisines of coastal China and all of Southest Asia.This very important category has its own Shrimp Sauces / Paste page.

Soy Sauces
Regular and Dark Soy Sauces Techniques for fermenting soybeans to render them non toxic and edible were developed in China. A byproduct of making soybean pastes was developed into Soy Sauce, an ingredient and condiment soon adopted by Korea, Japan and Southeast Asia. It has now become quite prominant in North America as well. This very important category has its own Soy Sauce page.

Yellow Soy Bean Sauce   -   [Nuoc Tuong (Viet)]
Three Types of Yellow Bean Sauce

Sometimes called "Brown Bean Sauce or "Soy Bean Paste", this sauce is made from fermented yellow soy beans. It is a very common ingredient in Thai and Vietnamese cuisine and available in markets serving Southeast Asian communities. The brown one to the left is a reasonable substitute for fish sauce in many vegetarian dishes. This category has its own Yellow Bean Sauce page.

Thai Curry Pastes   -  
Green, Red and Yellow Curry Pastes

Curries are very popular in Thailand, but they differ from Indian Curries in that they are fresh pastes, not made from dried spices. Several of them can be had commercially in North America, but all are better made at home. The Clovegarden site has recipes for each. They are listed here in order of popularity in Thailand.

  • Red Curry Paste vs. Sauces: [Krueng Gaeng Peht (Thai Paste)] Red are the most popular curries in Thailand, and are in hotness midway between green curries and yellow curries.
  • Green Curry Paste:   This is the hottest of the Thai pastes, used for Green Curries, second most popular to Red Curries.
  • Yellow Curry Paste:   The least hot of the Thai curries, yellow curry is a Thai take on Indian curries, but still based on a fresh paste.
  • Panang Curry Paste [Phanaeng, Phanang, Panaeng] from the Malaysian island of Panang, this curry has been enthusiastically adopted by the Thai.
  • Mussamun Curry Paste: [Massaman, "Muslim curry"] either patterned after the rich Mughal cuisine of Hyderabad in India or introduced by a Persian merchant, it is quite different from other Thai curries.
  • Hot Sour Curry Paste: This curry paste is fairly hot, but not sour. It gets its name from the sour soups it is used in.

Tomato Ketchup   -   [Catsup; Kekap (Malay); Ketçap (Turk)]
Dish of Tomato Ketchup

Ketchup is held in high favor by children, because it has more sugar than ice cream - it's sort of tomato flavored candy. By federal law, if your product doesn't have that much sugar it can't be called "ketchup". This was a ploy by the food industry to "standardize" the product so they didn't have to reveal on the label that it was about 1/3 sugar (other ingredients are water, salt, vinegar, spices, and, yes, tomatoes). For details see our Tomato Ketchup page.

Za'atar - Spice Mix
Pile of Zaatar Mix

This is a very important spice mix in the Levant and Middle East. Supposedly, it is based on the herb Za'atar, but most today is made from Thyme, Oregano and Marjoram because the supply of Za'atar is no longer sufficient. Other ingredients are toasted Sesame Seeds, Sumac for sourness, and sometimes salt. Some commercial versions may included toasted wheat flour - not good for Celiacs. Some versions also include savory, cumin, coriander or fennel, and one distinctly Palestinian version includes Caraway seeds. In the region, this mix may be also made with fresh herbs. The photo specimen is from our Lebanese style recipe Za'atar - Herb Mix. See also Details and Cooking.

sauce 170401   -   www.clovegarden.com
©Andrew Grygus - info@clovegarden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted