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condiments

Sauces, dressings, marinades and pastes used as condiment for other dishes.

Garlic

Piquant, strong, distinctive and highly aromatic flavor. Europeans and Western style cooks use it in meat and fish stews, salads, salad dressings, other sauces and with vegetables. An essential ingredient in South Eastern Asia and Indian cooking to flavor all kinds of curries and other spiced dishes; it also has an important place in Japanese and Chinese cuisine.

Thyme

Thyme is one of the aromatic herbs usually in the bouquet garni used to flavor broths, stocks and innumerable dishes. Rhyme has been used probably fom the beginning of history.

Couscous salad

A traditional dish from the north of Africa and Middle East reinvented. This salad is a meal in a dish, and one more option for a packed lunch as it can be served warm or at room temperature.

Cumin

Pungent, fragrant, somewhat bitter flavor, it flavors fish, meat, couscous and vegetables in Middle Eastern cuisine, essential ingredient in most Indian curry powders or in chili powder from Mexico, where it also makes an stellar appearance in sauces, with chicken, pork and enchiladas.

Vinaigrette

The basic vinaigrette is prepared using only vinegar, oil, salt, and pepper. For the variations suggested, prepare first the basic vinaigrette, mixing the other ingredients later.

Coffee

Coffee has a slightly bitter flavor, although full and highly aromatic, when infused as a drink or used in cakes, ice cream, desserts and baking as a flavoring.