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Condiments



Think of condiments and you probably jump to the classics: ketchup, mustard and mayo. But the world of condiments reaches much further than what you typically put on a hot dog. Consider options like sambal oelek, a tangy, coarse chile sauce; neonata, an Italian spread made from infant fish; ssämjang, a spicy Korean paste; or ajvar, a garlicky Serbian red pepper relish. The culinary world has come up with many ways to instantly add heat, tanginess, sweetness and more to any food. F&W's guide to condiments takes you on a global taste journey with recipes from every corner of the world—and an ever-expanding list of new favorites.

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Cannabis-Infused Olive Oil

Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, decarbing meant heating the buds in a low oven for two to three hours, a process that can destroy flavor. Decarbing using sous vide, on the other hand, preserves the floral and fragrant flavors known as terpenes. After decarbing, you'll gently infuse the cannabis in olive oil, creating an aromatic ingredient you'll be able to use in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake. You'll need an immersion stick circulator, cannabis grinder, vacuum-sealable bag, and avacuum sealer for this recipe. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Gochujang Sauce

Gochujang, the gently spiced and deeply savory Korean chile paste, is already delicious on its own, but it’s also wonderful when simmered with garlic, ginger, and sesame oil to make a saucy condiment you’ll want to drizzle over everything. Enjoy it over bibimbap, use it as a marinade for steak, or use it to top grain bowls or even congee.
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More Condiments

Dhan Dar

Simmered until tender and pressed through a strainer for a velvety-smooth texture, this turmeric-tinted dal is deliberately plain. In Parsi cuisine, it is sometimes used to thicken other dishes or served accompanied by sides like Prawn Patio. When served spooned over white rice, the butter and sugar are essential seasonings. Unsoaked pigeon peas may be prepared through step 2 in a pressure cooker.

Parsi Green Chutney

This versatile sweet-hot-tangy Parsi condiment seasons and brightens every dish on the table both during cooking and as a tableside garnish. Raw walnuts lend a strong nutty flavor and rich texture to the chutney, no toasting required.