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
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