Saucy Delights: 13 Condiments from Across the Globe

Salt, pepper, ketchup, mustard—what else does a dining table need? Well, according to the rest of the world, quite a lot. Broaden your culinary palate and discover these irresistible sauces, spices, and condiments that have earned their rightful place at the table.

Pickapeppa Sauce

First introduced in 1921, Jamaica’s sweet and tangy hot sauce is the perfect way to add a kick to Bloody Marys and Jerk Chicken. But packing all that island flavor into one small bottle is no easy feat. Chefs carefully simmer tomatoes, onions, cane vinegar, mangos, raisins, and peppers with spices, then age the concoction in oak barrels. The result? A sauce so beloved that fans like Naomi Campbell carry tiny bottles of it everywhere they go.

Fish Sauce

Making fish sauce—a modern take on the Roman condiment garum—is quite straightforward: simply press anchovies and combine with salt, water, and some spices. However, what this condiment brings to dishes is another story. Its power lies in enhancing that rich, mouth-coating umami flavor, making it a go-to for Southeast Asians, who use it on everything from fish and shrimp to pork and chicken.

Vegemite

In the United States, Vegemite is mostly known as a quirky reference in Aussie pop culture. But what does it actually taste like? The spread has a savory, malty flavor and a consistency thick like peanut butter. It’s also quite salty, making it perfect for toast! (Or at least that’s what Australians would have us believe.) Vegemite was invented by the Fred Walker Company in 1923, and its precise recipe remains a secret—though brewer’s yeast, leftover from beer production, is a key ingredient.

Malt Vinegar

While ketchup is the go-to dip for French fries in the U.S., other sauces and condiments have found their way into the global scene: mayo, BBQ sauce, tartar sauce, and even gravy. But in England, when it comes to pairing with fish and chips, malt vinegar reigns supreme. Sweeter than most vinegars—thanks to its rich, malty finish—malt vinegar is even making its way to the U.S., with fast food spots like Five Guys offering it as an alternative to ketchup.

Chutney

In India, chutneys accompany everything from breakfast dishes to bar snacks, with hundreds of varieties available. These condiments can be made from fruits or vegetables and combined with spices to create sweet, tangy, or spicy flavors. It's common to serve three or four chutneys with a single meal, but don't be intimidated. For beginners, a great option to try is the sweet mango chutney. And don’t be afraid to slather it on—'chutney' comes from the Hindi word 'chatni,' meaning 'to lick.'

Ajvar

Popular across the Balkans and Eastern Europe, this garlicky, spicy roasted pepper condiment (which may also include eggplant) is incredibly versatile. It serves as a dip for bread and meats, and can even be used as a salad dressing. While the sauce is entirely vegetarian, it's commonly believed that the name 'ajvar' comes from the Turkish word for 'caviar.'

Lizano

In Costa Rica, it's common to find a bottle of Lizano on most tables, ready to be poured over dishes. Created in the 1920s, this thin, veggie-based brown sauce has a unique balance of sweetness and spiciness, thanks to the addition of cumin and black pepper. It's particularly delicious on egg sandwiches and with rice and beans.

Tahini

This tasty paste made from ground and hulled sesame seeds is best known for its role as a key ingredient in hummus. However, tahini is ready to shine on its own: It’s commonly served as a breakfast item or veggie dip in the Middle East and the Mediterranean, and it can even be used in marinades and sandwiches.

Banana Ketchup

While bananas and ketchup are beloved individually, in the Philippines, their combination creates a truly unique condiment. Banana ketchup was first created in the 1930s by Maria Y. Orosa, a food technologist in the Philippines, and it began being mass-produced during World War II. It’s sweeter and spicier than the Heinz ketchup you might have on hand, and it’s used in a different way: It’s not only a great marinade but also features prominently in dishes like Filipino-style spaghetti.

Brown Sauce

People across the UK and Ireland swear by brown sauce, especially when paired with potatoes and beef. Well-known brands of brown sauce include A1 Sauce, Daddies, and HP Sauce. The condiment earned the nickname 'Wilson’s Gravy' after the wife of former Prime Minister Harold Wilson joked that her husband’s 'only flaw' was his tendency to drown his food in it. According to Prospect magazine, 'Wilson’s love of brown sauce was a signal to working-class Britain that he was one of them—reflecting his humble beginnings in Yorkshire and the accent he still carried as proof.'

Harissa

This garlicky chili paste serves as an excellent alternative to most hot sauces, but it also shines in stews, curries, and pairs beautifully with grilled meats. Often referred to as 'Tunisia’s main condiment,' harissa is a staple throughout the Middle East. According to NPR, in Libya, where spicy food is famous for clearing sinuses, harissa plays a key role in that fiery experience.

Maggi Sauce

Maggi Sauce, a beloved condiment in Vietnam, was created by a Swiss farmer in the 1880s. The label promises that it can add a savory, meaty taste to anything from soups to salads, and that’s exactly what people do. Fans rave about how it can turn a simple bowl of pasta with garlic or a plain fried egg into an unforgettable dish. But if you're in Vietnam, be sure to pronounce it like the locals: 'MAH-ji,' not 'Maggie.'

Sriracha

Sriracha originates from the Thai town of Si Racha. It is commonly believed to have been created by Thanom Chakkapak in the 1940s, though her granddaughter claims her family had been making this hot sauce long before then. She credits her great-great grandmother with the creation, and her great-great grandfather with the idea: 'He wanted to create a sauce that would pair with all Thai foods… rich and unlike any other sauce.' This sauce eventually became known as Sriraja Panich, which is still available today. Meanwhile, the original fans began putting their own twist on the sauce, including David Tran, whose Huy Fong Foods Inc. produces the widely recognized 'rooster sauce' sriracha popular in the U.S.