In the beginning there was ketchup...
Ketchup has reigned supreme for nearly 200 years. At its peak, it was found in 97% of U.S. households.
But global influences have perked up our palates. There’s a big world of flavor out there.
Fusion-hybrids are popping up, like Polish Kimchee and Indian Lime Pickle Mayonnaise, but first you should acquaint yourself with the traditional ethnic ingredients that create the intriguing, distinctive flavors of a cuisine. These are the additions that can give a dish its je ne sais quoi; the singular mix of flavors that immediately tells you it’s not from around here.
Clear out some space in the pantry and push aside the ketchup bottle in your refrigerator. It’s time to make room in your kitchen and your cooking repertoire for these six condiments.
Sriracha, oh how I love thee. You don’t really belong here because you are a true hybrid; an American-made culinary mutt. Squeezed on vegetables, drizzled over noodles, mixed into dressings, dips, and sauces; a moderately spicy chili base with a healthy garlic kick, Sriracha is a condiment chameleon. It transcends cuisines and national boundaries meshing equally well with dishes from Asia, Latin America, and the American South. It rivals ketchup as a tabletop catch-all.
Fish sauce requires a leap of faith. Comprised largely from fermented anchovies, on its own it is potent and smelly. Use it judiciously as a dipping sauce or an ingredient in curries, casseroles, and stir fries. The flavor is pure magic.
Chimichurri sauce can be green or red(with added tomatoes or peppers). It’s primarily a blend of parsley, garlic, olive oil, vinegar, and pepper flakes, with different spices added to suit the dish. It’s used as a marinade and as a sauce, mostly with grilled meats. It’s popular throughout South and Central America; especially in Argentina where they know a thing or two about grilling meats.
Doesn’t this look familiar? Canned tahini has been found on supermarket shelves in the kosher aisle forever. A creamy paste made from sesame seeds, tahini is most closely associated with the Middle East, where it is a familiar ingredient in hummus, falafel, and eggplant dishes. Tahini has the consistency of peanut butter but with a milder taste, and adds nutty richness as a sandwich spread, salad dressing, and dessert ingredient.
Harissa is a chili sauce that appears on every North African table; sometimes in every course at every meal in all kinds of dishes. To my taste, a little goes a long way: a dab added to stews, sandwich spreads, soups, and sauces adds a distinctively tart, fiery finish. It is available in cans and jars, but for me, the little tube, as shown, is plenty.
Cook Moroccan food without preserved lemon and it just doesn’t taste Moroccan. These are lemons that have been essentially pickled in their own juices along with salt and some spices like cloves, coriander, pepper, and cinnamon. Maybe it doesn’t sound like much, but whatever the preserved lemons are added to take on complexity and a kind of exoticness.