condiments

Tamarind it imparts a refreshing slightly sour flavor.

The sauce has a salty flavor, not dissimilar to that of beef extract. - Widely used in Oriental and south-east Asian cuisines: as sauces, paste, bean curd or tofu, in all sorts of savory dishes, marinades, also to season dips and accompaniments. Black bean, hoisin, and miso are common soy based sauces for rice, noodles, meat, fish and poultry dishes.

Sesame has a unique flavor, reminiscent of sunflower seeds.  Used in Middle Eastern cuisine, where is added to breads, cakes, used as tahini paste, or as an ingredient in confectionery, as in halva. In Oriental cuisine, sesame seeds are frequently toasted or ground in Chinese, Japanese and Korean cooking, as a condiment.

Salt brings out the flavor of many foods, destroys the bitterness in some others, and acts as a preservative in many cases. Without salt, food lacks and appetizing and varied taste.

Saffron has a pungent, very characteristic flavor, if slightly bitter, and it is highly aromatic. It is used not only as flavoring, but yellow coloring as well.

With their sharp pungent flavor that mellows to slight sweetness when cooked, onions are an essential condiment essential in every cuisine.

Olives, with their characteristic, slightly acidic flavor, are used as appetizers, in salads, pasta sauces,  pizzas, in robust meat and chicken dishes, with vegetables such as eggplant, tomatoes. Olive oil is used in cooking, salad  dressings and sauces.

Mild, delicate flavor. Used in western and oriental cuisines; many  varieties with different flavors in sauces, stuffing, soups. As a  vegetables they are used in Orient with fish, meat and poultry; also as  a side dish in western cuisines. Dried, they are used as seasoning  rather than vegetable.