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A sweet and tangy sauce, typically made from tomatoes, sugar, and vinegar, with various seasonings and spices.

Made from the seeds of the mustard plant, this condiment can range from mild to spicy and originates from India.

A North African chili pepper paste typically made with roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers, as well as spices and herbs like garlic paste, coriander, saffron, rose, or caraway.

A variety of sauces used in Mexican cuisine, typically tomato-based, often including onions, chilies, and cilantro.

An Italian sauce originating from Genoa and made from basil, garlic, pine nuts, coarse salt, parmesan cheese, and olive oil.

A traditional Mexican sauce, made of a variety of ingredients, including chilies, spices, chocolate, and nuts.

A Middle Eastern condiment made from toasted ground hulled sesame seeds, used to enrich the flavor and texture of many dishes.

Originating from the Mediterranean coasts of Spain, France, and Italy, aioli is a sauce made from garlic, salt, and olive oil; in many regions it includes egg yolks and lemon juice.

An American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly pepper, paprika, and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion.

A condiment originating from the Indian subcontinent, made from a mix of fruits or vegetables with herbs, and is highly spiced.

A rich and creamy white sauce made from butter, heavy cream, and Parmesan cheese, traditionally served with fettuccine pasta. This sauce originated in Rome, Italy.

A condiment invented in France that is usually aioli- or mayonnaise-based with additions like herbs, pickles, capers, and anchovies.

A dark, concentrated, and intensely flavored vinegar originating from Italy, made wholly or partially from grape must.

A thick, fragrant sauce commonly used in Chinese cuisine, it is made from a combination of soybeans, garlic, chili peppers, and various spices.

A savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from red chili powder, glutinous rice, fermented soybeans, and salt.

A dark, salty sauce made by fermenting soybeans, originating from China.

A traditional Mexican dip primarily made from mashed avocados, and often including tomato, onion, garlic, lemon or lime juice, and coriander.

A cooking sauce used in Japanese cuisine made from soy sauce, sake or mirin, and sugar. It has a shiny glaze and is used to marinate or baste grilled or broiled meats.

A Levantine spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt, and garlic.

A liquid condiment made from fish or krill that have been coated in salt and fermented, it originated in Southeast Asia.

A spicy Southeast Asian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

A brown sauce with a malt vinegar base, blended with fruit and spices. It was named after London's Houses of Parliament and originated in the United Kingdom.

A thick, creamy dressing made from oil, egg yolks, and either vinegar or lemon juice, originated in France.

A type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, originally from Thailand.

A sauce of Greek origin made of strained yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs like dill, mint, parsley, thyme.

An Argentine green sauce used for grilled meat, made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar.

A fermented liquid condiment created in the city of Worcester in Worcestershire, England, during the first half of the 19th century. Its ingredients may include vinegar, molasses, anchovies, garlic, tamarind extract, chili pepper extract, sugar, and spices.

An emulsion of egg yolk, butter, white wine vinegar, and herbs, including tarragon and chervil, originating in France.

A variant of mustard that is typically hotter than yellow mustard, often used in Chinese cuisine, made from mustard powder mixed with water, causing a chemical reaction that produces heat.