The Truth About Condiments
Mustard is an ancient food. It was known as part of Hebrew cuisine and was a staple of the Mediterranean civilization, through the Greek and Roman periods.
Its been apart of French cuisine for a long time. Dijon mustard has a very beautiful golden creamy shade. The flavor is intense and complex. Dijon is composed of water, mustard seeds, and vinegar.
Tamari sauce is very similar to soy sauce. They are not the same thing. Both are made from fermented soybeans, but Tamari contains less wheat. Try Tamari sauce! I believe it has a richer flavor. Less saltiness as compared with soy sauce.
Tamari sauce can be used to flavor a multitude of foods. Foods like nuts, shrimp and chicken, etc.
Mayonnaise is used all around the world. Some use it over ketchup on their fries! In the American southwest, it is a base for barbeque sauce, aka white barbeque.
For those who aren’t enthusiastic about mayonnaise, then use Avocados as an alternative. Depending on the oil used to make mayo, the oil can be a good source of vitamin E? Mayo contains a small amount of vitamin A and is rich in protein and minerals.
You must try sriracha sauce mixed with mayonnaise. Salmon or tuna, in combination with sriracha, is exquisite!
Tomato paste reminds me of the vibrant color of red paints used in art. It’s rich and beautiful! Squeeze a bit into a sauce or brush it over pizza dough. Lovely!
Tomato paste, in concentrate, is thick. The sauce is made by cooking plum tomatoes for several hours. Then the sauce is strained to remove the skins and seeds. It’s thick, creamy, and tangy!
Tomatoes are the best source of lycopene and belong to the vitamin A family. The vitamin C in tomatoes produces collagen. The collagen in tomato paste supports skin and ligaments.
Try a tablespoon or so of tomato paste in your favorite dish. It can improve the flavor in most recipes. Try it!
White Miso Paste
White miso paste is from fermented soybeans. Koji is a mold that is used to make sake. Other ingredients are barley, rice, rye, or other grains. Miso gets its complex flavor from fermentation. Fermentation takes a couple of months or even longer! As it ages, the miso paste gets darker and gains a more robust flavor.
Miso contains healthy bacteria, which promotes a healthy gut. It can boost immunity and help alleviate some symptoms of depression and anxiety.
Just a tablespoon of miso paste can add some flavor to ramen or tofu.
Although, fish sauce has an acrid fishy smell. It also has a delicious, savory, and long-lasting flavor. The fish sauce brings complexity to a dip, a marinade, or a salad dressing. It’s also a perfect alternative for soy sauce, Worcestershire sauce, or salt. It can be an acquired taste, though.
Coconut aminos are dark, salty, and aged coconut tree sap. It tastes very similar to soy sauce. It’s unique because it lacks gluten and soy.
The benefits of coconut aminos are it protects your heart and regulates cholesterol, reduces the risk of diabetes, aids in weight loss, strengthens the immune system, and reduces the risk of colon cancer.
One can combine it with fish sauce for the perfect seasoning.