3. Condiments In General

3.1 The Classification of Condiments

Class	Examples
Aromatic	vanilla, cinnamon, clove, parsley, bayleaf, rosemary, caraway seeds, cumin seeds and most herbs.
Acrid or Peppery	black and white pepper, cayenne, chilies, curry, allspice, ginger.
Allylic or Alliaceous	garlic, onion, mustard, horseradish, chives, leeks.
Acid	vinegar (white, cider or wine), capers, gherkins.
Animal	caviar, anchovies, beef boullion.
Mineral	salt (earth, sea, or chemical), and all salt-based seasonings (miso, soy, tamari, etc.)

There are many other food items that are also used as condiments by themselves, such as relishes, mayonnaise, pickles, chutneys, spreads, dips, etc. All of these contain a high percentage of the above-listed condiments and should be strictly avoided by any person desiring good health.

3.2 The Best Condiment

The best seasoning is a hearty appetite.