Condiments That Start With A

From the peppery and herbaceous notes of Arugula pesto to the creamy and zesty Avocado salsa, these condiments that start with the letter “A” bring a burst of freshness, richness, and vibrancy to any dish they accompany.

1. Aioli

Aioli is a rich and creamy condiment originating from the Mediterranean region. It is commonly associated with Provence, France, and Catalonia, Spain. This savory sauce is made by emulsifying garlic and olive oil, resulting in a thick, mayonnaise-like consistency. Traditional aioli recipes call for pounding garlic with a mortar and pestle and gradually adding olive oil to create a smooth and luscious texture. However, modern variations often incorporate additional ingredients such as egg yolks, lemon juice, or Dijon mustard to enhance the flavor. Aioli is a versatile condiment that complements a wide range of dishes, including roasted vegetables, grilled meats, sandwiches, and seafood.

2. Ajvar

Ajvar is a delectable condiment hailing from the Balkan region, particularly Serbia and Macedonia. This vibrant red sauce is primarily made from roasted red bell peppers, eggplant, garlic, and olive oil. The vegetables are charred, peeled, and then blended together to create a smooth and chunky consistency. Ajvar boasts a robust and smoky flavor with a hint of sweetness from the roasted peppers. It can be enjoyed as a spread on bread, a topping for grilled meats, or as a dip for vegetables and crackers. Ajvar has gained popularity beyond its origin and is now appreciated as a flavorful accompaniment in many parts of the world.

3. Apple butter

Apple butter is a velvety and sweet condiment that has its roots in early American history. It was developed as a method to preserve apples during colonial times and has since become a beloved spread. Despite its name, apple butter does not contain any dairy. Instead, it is made by slow-cooking apples with sugar, spices (such as cinnamon and cloves), and sometimes a touch of lemon juice. The mixture is simmered until the apples break down and caramelize, resulting in a thick, smooth, and luscious texture. Apple butter boasts a rich and comforting flavor, reminiscent of spiced apple pie filling. It is commonly enjoyed on toast, biscuits, pancakes, and used as a filling in pastries. While both apple butter and applesauce are made from apples, applesauce has a smooth and pureed consistency, while apple butter has a thicker and more concentrated texture. Apple butter is cooked for a longer time to caramelize the apples and intensify the flavors. It also has a richer, sweeter, and more complex taste compared to the milder flavor of applesauce.

4. Applesauce

Applesauce is a delightful condiment that originated in Europe, particularly in countries like Germany and England. It is made by cooking and puréeing apples until they reach a smooth and velvety consistency. Often, a touch of sugar, cinnamon, or other spices is added to enhance the flavor. Applesauce can be enjoyed warm or cold and is known for its sweet and slightly tangy taste. It is a versatile condiment that can be eaten on its own as a snack or used as a topping for pancakes, yogurt, oatmeal, or pork dishes. It is also commonly used as a substitute for oil or butter in baking recipes, adding moisture and natural sweetness to baked goods.

5. Apricot jam

Apricot jam is a delightful fruity condiment that has its origins in Asia, specifically in the regions of China and Central Asia. Apricots, which are small, orange-colored fruits with a tangy and sweet flavor, are the primary ingredient in this jam. The fruits are cooked down with sugar and sometimes lemon juice to create a thick and spreadable consistency. Apricot jam is cherished for its bright and vibrant flavor, combining the sweetness of ripe apricots with a hint of tartness. It is commonly used as a topping for toast, scones, or biscuits, and can also be incorporated into pastries, cakes, and cookies for added fruity goodness.

6. Arugula pesto

Arugula pesto is a zesty and herbaceous condiment that has its roots in Italy, particularly in Liguria, where the classic Genovese pesto originated. Unlike traditional pesto made with basil, arugula pesto showcases the peppery and slightly bitter flavors of arugula leaves. Other ingredients typically include garlic, pine nuts, Parmesan cheese, and olive oil. These ingredients are blended together to create a vibrant green paste that bursts with fresh and aromatic flavors. Arugula pesto can be used as a sauce for pasta, a spread for sandwiches, a topping for pizzas, or a dip for vegetables. Its distinctive taste adds a unique twist to classic pesto dishes.

7. Avocado oil

Avocado oil is a highly prized condiment that has its origins in Central and South America, where avocados have been cultivated for centuries. The oil is extracted from the fleshy pulp of ripe avocados through a process of pressing or centrifugation. Avocado oil is known for its mild and buttery flavor, often described as nutty and slightly fruity. It has a high smoke point, making it suitable for various cooking methods, including sautéing, frying, and grilling. Apart from its culinary uses, avocado oil is also valued for its health benefits, as it is rich in monounsaturated fats and vitamin E. It can be used as a dressing for salads, a drizzle for roasted vegetables, or a substitute for other cooking oils in recipes.

8. Avocado salsa

Avocado salsa, also known as guasacaca and Venezuelan guacamole, is a flavorful condiment that combines the creamy texture of avocados with the freshness of salsa ingredients. While the exact origin of avocado salsa is difficult to trace, it is commonly associated with Mexican and Tex-Mex cuisine, where avocados are abundant. This vibrant salsa typically includes diced avocados, tomatoes, onions, jalapeños or other chili peppers, cilantro, lime juice, and seasonings like salt and pepper. The ingredients are combined to create a chunky and refreshing salsa with a creamy twist. Avocado salsa is often enjoyed as a dip with tortilla chips, a topping for tacos and grilled meats, or a flavorful accompaniment to Mexican-inspired dishes.

9. Avocado spread

Avocado spread, also known as avocado butter or avocado mash, is a creamy and versatile condiment made from ripe avocados. The origin of avocado spread is closely tied to the rise in popularity of avocados as a healthy and delicious ingredient. To make the spread, ripe avocados are mashed or blended until smooth, sometimes with the addition of lime juice, garlic, salt, and other seasonings. The result is a luscious and buttery spread with a mild and nutty flavor. Avocado spread can be used as a substitute for traditional spreads like butter or mayonnaise, adding richness and creaminess to sandwiches, toast, wraps, and burgers. It is also a popular ingredient in plant-based recipes as a creamy and nutritious alternative.

10. Avocado mayo

Avocado mayo is a creamy and flavorful condiment that combines the smoothness of mayonnaise with the richness of avocados. While the exact origin of avocado mayo is unclear, it is often associated with the growing popularity of avocados in modern cuisine. This unique mayo variation typically involves blending ripe avocados with mayonnaise, lemon juice or vinegar, garlic, and seasonings. The result is a velvety and tangy spread with a subtle avocado taste. Avocado mayo can be used as a sandwich spread, a dip for fries or vegetables, or a dressing for salads. It offers a healthier alternative to traditional mayonnaise by incorporating the nutritional benefits of avocados.

11. Artichoke dip

Artichoke dip is a creamy and flavorful condiment that is popular in many cuisines, particularly in Mediterranean and American cuisine. While the exact origin of artichoke dip is uncertain, it is believed to have emerged in the United States, where artichokes are widely cultivated. The dip is typically made by combining cooked and chopped artichoke hearts with ingredients such as cream cheese, mayonnaise, Parmesan cheese, garlic, and various seasonings. The mixture is then baked or chilled until it reaches a creamy and dip-like consistency. Artichoke dip is commonly served warm with bread, crackers, or vegetables as an appetizer or party snack. Its rich and savory flavors make it a crowd-pleasing choice for gatherings and social events.

12. Artichoke pesto

Artichoke pesto is a delicious and aromatic condiment that offers a unique twist on traditional pesto sauces. The exact origin of artichoke pesto is unclear, but it is often associated with Italian and Mediterranean cuisine, where artichokes are widely used. This pesto variation combines artichoke hearts with ingredients like garlic, basil or parsley, Parmesan cheese, pine nuts or walnuts, and olive oil. These ingredients are blended together to create a thick and flavorful paste. Artichoke pesto can be used as a spread on sandwiches, a sauce for pasta, a topping for pizzas, or a dip for bread and vegetables. It showcases the delicate and earthy flavors of artichokes, adding a delightful twist to pesto-based dishes.

13. Aioli mustard

Aioli mustard is a zesty and tangy condiment that brings together the flavors of aioli and mustard. While the specific origin of aioli mustard is difficult to trace, it is often associated with Mediterranean cuisine, where both aioli and mustard are prominent. Aioli, as mentioned earlier, is a Mediterranean garlic and olive oil sauce, while mustard is a popular condiment that originated in ancient Rome. Aioli mustard combines these two elements, typically by blending or mixing together mayonnaise, garlic, olive oil, mustard, lemon juice or vinegar, and various seasonings. The result is a creamy and bold mustard with the distinct flavors of garlic and aioli. Aioli mustard can be used as a spread on sandwiches or burgers, a dip for pretzels or sausages, or a condiment to accompany grilled meats or sausages. Its combination of aioli and mustard flavors adds a delightful complexity to various dishes.

14. Anchovy paste

Anchovy paste is a pungent and concentrated condiment derived from small, oily fish called anchovies. The origin of this potent paste can be traced back to ancient Rome, where it was used to enhance the umami flavor in various dishes. To create anchovy paste, anchovies are filleted, cured in salt, and then mashed into a smooth consistency. The result is a thick and intensely flavored paste that is briny, salty, and slightly fishy. Despite its strong taste, anchovy paste is highly versatile and can be used sparingly to add depth and complexity to sauces, dressings, marinades, and even pizza toppings.

15. Ajika

Ajika is a fiery and flavorful condiment that has its origins in the Caucasian region, particularly in Georgia and Abkhazia. This spicy paste is traditionally made by blending or grinding together a variety of ingredients, including hot chili peppers, garlic, herbs such as coriander and fenugreek, salt, and sometimes vinegar. The result is a vibrant and intensely spicy condiment with complex flavors. Ajika is known for its versatility and is often used as a spicy seasoning for grilled meats, fish, or vegetables. It can also be mixed into sauces, soups, or stews to add heat and depth of flavor. Ajika has gained popularity beyond its origin and is now appreciated in various culinary traditions for its bold and fiery character.

16. Al ajillo

Al ajillo, meaning “in garlic” in Spanish, is a savory and aromatic condiment that originated in Spain. This versatile sauce is primarily made by cooking garlic in olive oil until it becomes fragrant and slightly golden. Additional ingredients like paprika, parsley, chili flakes, or white wine may be added to enhance the flavors. Al ajillo sauce is known for its rich garlic taste with a hint of smokiness and mild spiciness. It is commonly used as a sauce or flavoring for seafood dishes such as shrimp, clams, or fish, where it adds depth and a distinctive Spanish touch. Al ajillo is also popular as a dipping sauce for bread or as a condiment to enhance the flavors of roasted or grilled meats.

17. Amba

Amba, also known as anba, is a tangy and savory condiment that originated in the Middle East and India, particularly in Iraq, India and Israel. This unique sauce is made from pickled mangoes that have been fermented and spiced with a blend of herbs and spices such as fenugreek, turmeric, mustard seeds, and chili. The mangoes are typically pickled in a mixture of salt, vinegar, and spices to achieve a tangy and pungent flavor profile. Amba is known for its bright yellow color and its distinctively sour, fruity, and spicy taste. It is commonly used as a topping or accompaniment for various Middle Eastern dishes, including falafel, shawarma, and grilled meats. Amba adds a burst of tanginess and complexity to the dishes it accompanies, making it a beloved condiment in the region.



Jane is a passionate food lover and home cook with a knack for creating delicious and innovative dishes in the kitchen. Whether she's whipping up a batch of her famous chocolate chip cookies or experimenting with a new recipe, Jane's enthusiasm for food is contagious and sure to inspire others to get creative in the kitchen.
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