Condiment Condiment A condiment or table sauce is a spice, sauce, or preparation (such as onions) that is added to food to impart a specific flavor, to enhance the flavor, or, in some cultures, to complement the dish. The term originally described pickled or preserved foods, but its meaning has changed over time. Many condiments, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast-food meals. The diner usually applies them, but they are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used
Murri (condiment) to the first, and boiled until thickened. Murrī mixed with milk was known as "kamakh". Murri (condiment) Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine. There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others