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 In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a