[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ admin_label=”Intro + Post Nav” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Post Nav” _builder_version=”4.25.1″ _module_preset=”default” link_font=”||||on|||RGBA(33,41,69,0.2)|” link_text_color=”#212945″ background_color=”#F4F4F6″ custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”]<\/p>\n
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Tomato sauce and mayonnaise. These are most likely the first condiments that pop into your mind when you hear the term. While these are undeniably essential on a plate of chips, they also blanket the whole wide world of condiments into a single category: soulless, generic products designed to go with junk food. The purpose of this article is to get you to think about condiments in a new light.<\/p>\n
The broad definition of a condiment is “a prepared ingredient added to food, typically after cooking, to enhance flavour, or compliment a dish”. The term comes from a mash up of two Latin words, condimentum<\/em> (meaning spice, seasoning or sauce) and condire (to preserve, pickle or season).<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Intro cont.” module_id=”trends-gildas” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.25.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n This hints at the wide range of options that fall under this banner, including everything from the classics to specialties such as chimichurri, fermented<\/a> hot honey, Egyptian dukkah, and so much more.<\/p>\n I like to think of condiments as a trick up the sleeve that elevates a meal from average to exceptional. And the best part is that doing so is generally very low effort, as condiments tend to be pre-made.<\/p>\n Let\u2019s divide condiments into categories, or profiles.<\/p>\n Consider the excellent book<\/a> Salt, Fat, Acid, Heat<\/em> by Samin Nosrat. I like to use this as a guide to assess what could add intrigue or the finishing touches to a dish. The only change is that in my version, heat equals chilli. I also add three more to the list: umami, texture and temperature.<\/p>\n So, when tasting a perhaps slightly bland dish, don\u2019t panic! Think about these seven categories to determine what you could add to make it shine. Whatever it is you\u2019re cooking, I\u2019m willing to bet that there\u2019s an ideal condiment to level it up.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Salt” module_id=”Salt” _builder_version=”4.25.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.25.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n Maldon salt is an essential pantry staple. Designed as a finishing salt (i.e. a condiment), this fine and flaky salt is perfect for sprinkling over a completed dish if it just needs a little something.<\/p>\n I\u2019d strongly recommend swapping your salt grinder for a little pinch pot of Maldon.<\/p>\n<\/blockquote>\n Seasoning with your fingers also adds a sensory experience to the meal. Another option to consider is using fish sauce, anchovies or soy sauce as a salt substitute. A dash of fish sauce in a Thai curry, or some chopped anchovies in a tomato pasta do wonders.<\/p>\n <\/p>\n <\/p>\n A post shared by Maldon Salt (@maldonsalt)<\/a><\/p>\n<\/div>\n<\/blockquote>\nSalt<\/h3>\n
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