|
|
|
|
|
|
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.
|
| |