CONDIMENTS

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Much like a life companion, condiments are added to dishes to enhance the flavour, impart a flavour or in some cultures, to complement the dish.
Most people get confused when trying to distinguish the difference between condiments and spices. Spices are dried seeds, root, bark or other vegetable matter, used to add flavour and colour to a dish. Condiments are added to a dish to add or complement its flavour but they are often prepared mixes (like mustard or soy sauce), although the broad definition can include spices (e.g. pepper).

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Asian Food Sauces

Asian food sauces are complex in nature and perfectly compliment the dish at hand.  Sauces like these are created with authentic ingredients and traditional recipes.

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Chilli Sauce

When it comes to hot sauces there is no such thing as "too hot". Tabasco is the oldest surviving brand being in existence since 1868

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Cinnamon

Cinnamon is made from the inner bark of cinnamon trees. Can be used on savoury or sweet foods. Cinnamon is one of the oldest known spices

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Cocoa Powder

Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. The beans are cracked, ground into a paste made of cocoa solids suspended in cocoa butter.

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Coconut Products

Desiccated coconut is usually grated coconut that lacks a lot of liquid content, if any due to it being dried. Often comes in the form of a coarse powder, flakes or shreds.

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Fish Sauce

Fish sauce is a staple in modern Asian cuisine, in its purest form, it is made from fish (usually anchovies) and salt and then fermented for months.

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Oyster Sauce

Oyster sauce describes several sauces traditionally made from oysters. High-quality oyster sauce is naturally dark and does not need caramel to darken it.

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Sesame Oil

Sesame oil comes from sesame seeds. Sesame has a few health benefits, including improved skin health and heart healthy due to its high zinc content.

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Soy Sauce

Soy sauce is a liquid made from Soy Beans or a combination of soy beans and wheat. Vary from light amber to dark brown. Soy sauce fermentation involves yeasts, moulds and bacteria.

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Thai curry paste

An aromatic mixture of freshly ground herbs and spices. Not a dry spice powder as many Indian curries, but is usually found as a wet paste.

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white pepper whole

The berry is picked when fully ripe, the outer layer of shrunken skin is removed, leaving dried greyish kernel. White pepper is milder than black pepper.


When it comes to Chinese food, one of the most important aspects in determining taste is the sauce. The sauce transforms any meat, seafood, noodle or rice from plain to fantastic. In Chinese food culture, there are 4 main sauce flavours: sweet, savoury, sour, and spicy.

Plum sauce is used in Chinese cuisine as a dip for deep fried dishes, as well as dishes such as roast duck. Made from sweet plums or other fruit such as peaches, along with sugar, vinegar, salt, ginger and chilli peppers.

Hoisin sauce was traditionally used in southern Chinese cooking. Used for stir-fry and dipping primarily. Now it is a staple ingredient for all types of cooking. Used as base for glazes and marinades.

Sukiyaki is used primarily in Japanese dishes made with a blend of soy sauce, sweet mirin rice wine and cooking sake for a rich, deep and savoury flavour, known as ‘umami’ in Japanese.