Food Lens

Condiments

48 condiments explained — what each is, how to buy and store it, its nutrition, and safe swaps.

Soy sauce Salty, savory, fermented, malty, and umami-rich.
Mayonnaise Creamy, tangy, rich, lightly sweet, and savory.
Fish sauce Salty, savory, briny, fermented, and deeply umami.
Sesame oil Nutty, roasty, rich, slightly bitter, and highly aromatic when toasted.
Dijon mustard Sharp, tangy, pungent, savory, and lightly spicy.
Ketchup Sweet and tangy with a ripe tomato backbone, mild vinegar brightness, and a hint of warming spice.
Oyster sauce Deeply savory and slightly sweet with a caramel-like richness, mild brininess, and a thick, glossy texture.
Rice vinegar Mild, slightly sweet, softly acidic, and clean — gentler than white wine or apple cider vinegar.
Vinegar Sharp, tangy, and acidic — the specific flavor ranges from fruity (apple cider) to complex (balsamic) to neutral (white distilled).
Apple cider vinegar Gently tangy and fruity with a mild apple sweetness and a softer, rounder acidity than white or wine vinegars.
Worcestershire sauce Savory, tangy, sweet, molasses-dark, and deeply umami with layered complexity from long fermentation.
Red wine vinegar Bright, tangy, and fruity with a mild grape richness and a clean, acidic finish.
Capers Intensely briny and tangy with a delicate floral bitterness and a firm, satisfying pop when bitten.
Gochujang Complex sweet-spicy heat with deep fermented umami, a jammy chili richness, and a slow, satisfying warmth that lingers.
Tahini Rich, deeply nutty, and creamy with a pleasant bitter edge from the sesame; smooth and slightly oily; flavor deepens and becomes earthier when toasted sesame tahini is used.
Balsamic vinegar Sweet, tangy, and complex with layered notes of dark fruit, caramel, and warm wood — deeper and mellower the older it is.
Curry paste Intensely aromatic and complex, with layers of heat, citrus (lemongrass), earthiness (galangal), and spice that vary by type. Raw paste is sharp and pungent; bloomed in fat it becomes rounded and deep.
Hot sauce Tangy, sharp, and vinegar-bright with a chili warmth that ranges from moderate to face-flushing depending on the variety.
Hoisin sauce Rich, sweet, and savory with a fermented soybean depth, garlic warmth, and a lingering spiced molasses finish.
Mustard Sharp, pungent heat (which fades quickly with cooking); bright vinegar-forward acidity; umami depth from the mustard seeds themselves
Salsa Bright, tangy, and tomatoey with variable heat; fresh salsas are vivid and vegetal, cooked salsas are deeper and richer, smoky varieties carry a distinct charred edge.
Salad dressing Varies widely by style, from tangy and thin to creamy and rich.
Pickles Tangy, briny, and garlicky with a satisfying crunch; dill pickles are sharp and savory; bread-and-butter pickles are sweetly tangy; cornichons are intensely sour and sharp.
Tonkatsu sauce Sweet, tangy, and fruity with a savory depth from vegetables and spices; similar to HP sauce but sweeter and thicker.
BBQ sauce Bold and complex — sweet from sugar or molasses, tangy from vinegar or tomatoes, smoky from paprika or liquid smoke, with varying levels of heat and savory depth from Worcestershire and spices.
Olives Savory, salty, and richly umami with a meaty, fleshy texture and a characteristic pleasant bitterness. Green olives tend to be firmer, more vegetal, and sharper; black and ripe olives are milder, fruitier, and more oily. Marinated olives carry additional layers of herbs, citrus, and spice from their brine.
Banana ketchup Sweet, tangy, lightly fruity, and gently spiced, with a smoother sweetness than tomato ketchup.
Shrimp paste Intensely savory, salty, and pungent with a deep fermented funk that mellows dramatically when cooked, leaving behind rich umami depth.
Alfredo sauce Rich, buttery, and cheesy, with a smooth, thick texture.
Buffalo sauce Tangy and buttery with a building cayenne heat.
Caesar dressing Rich and creamy with a sharp garlicky, tangy, umami-forward flavor from anchovy and parmesan.
Chutney Sweet, tangy, and spiced, with a thick, jammy texture.
Cocktail sauce Sweet and tomato-based with a sharp horseradish kick.
Enchilada sauce Savory and mildly spiced, with a deep chili or tangy tomatillo base.
Gravy Savory and rich, with flavor depending heavily on the meat drippings or stock it's made from.
Honey mustard Sweet and tangy, milder and rounder than straight mustard.
Italian dressing Tangy and herby, with a light oil base and a garlicky, oregano-forward finish.
Jam Sweet and fruity with the specific character of whatever fruit it's made from.
Miso paste Deeply savory and umami-rich, ranging from mild and slightly sweet in white miso to salty and intense in darker varieties.
Pasta sauce Savory and tomato-forward, ranging from bright and acidic to rich and slow-simmered depending on the style.
Pesto Herby and garlicky with rich, nutty cheese notes.
Ranch dressing Creamy and tangy, with a savory herb and garlic finish.
Relish Tangy and either sweet or sharply sour depending on style, with a crunchy, finely chopped texture.
Steak sauce Tangy, savory, and slightly sweet with a deep, dark color and a peppery finish.
Sweet chili sauce Sweet and sticky first, with a mild, trailing chili heat.
Tamari Deep, savory, and less sharp than regular soy sauce, with a rounder, slightly sweeter finish.
Tartar sauce Creamy and tangy with a briny, pickled edge from the relish or capers mixed into the mayonnaise base.
Teriyaki sauce Sweet, salty, and glossy, with a savory soy backbone and a light caramelized note when cooked.

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