Condiment during cooking to add flavor or texture; barbecue sauce, compound butter, teriyaki sauce, soy sauce, and marmite and sour cream are examples. The term "condiment" comes from the Latin "condimentum", meaning "spice, seasoning, sauce" and from the Latin "condere", meaning "preserve, pickle, season". The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt pepper, using the term interchangeably with "seasoning". Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce. Cheese is also considered
Cooking weights and measures world, which has a 15 mL metric tablespoon. In Europe, older recipes frequently refer to "pounds" (e.g. "Pfund" in German, "pond" in Dutch, "livre" in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). Dutch recipes may also use the "ons", which is 100 g. With the advent of accurate electronic scales it has become more common to weigh liquids for use in recipes, avoiding the need for accurate volumetric utensils. The most common liquids used in cooking are water and milk, milk weighing approximately the same as water in