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.
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.
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.
This is a very important Chinese sauce, also much used in Thailand,
Vietnam and Cambodia. It was invented accidentally by Lee Kum Sheung in
Guangdong in 1888. He founded the Lee Kum Kee company to market it.
Today it is made by many companies in Asia and elsewhere, in an
extremely wide range of qualities, some having very little association
with actual oysters. See Details and
Cooking for details and recommendations.
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 /
Yellow Soy Bean Sauce -
[Nuoc Tuong (Viet)]
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
Thai 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.
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.
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.