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Tentative "New Condiment Basics" List - What do you think?

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Tentative "New Condiment Basics" List - What do you think?

gastronomics | Nov 4, 2013 01:38 PM

Thanks so, so much to those of you who have already helped me out weighing in on my previous condiment-related posts! I think I've got a pretty tight list of condiments which I've attempted to organize into 6 main flavor categories, with 2 condiments in each.

What do you think?

1. Since they can't belong to two categories at one, did I place them in the most appropriate category?

2. Are marmite and maggi different enough, you think or would you replace one?

3. Any personal thoughts you'd like to offer on any of these? If you don't object I may quote you in my blog (and link to your site if you'd like). :)

SPICY: Sambal Olek, Harissa
SOUR: Ginger Dressing, Ponzu
SWEET: Balsamic Reduction, Curry Ketchup
SMOKEY: Liquid Smoke, Black Bean Sauce
SAVORY: Marmite, Maggi Sauce
SALTY: Giardiniera, Miso

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