From zesty chutneys to tangy citrus vinaigrettes, these condiments add a delicious touch to your meals. Get ready to elevate your dining experience with these tantalizing condiments that bring a burst of taste to every bite, starting with the letter C.
1. Creole mayo
Creole mayo is a condiment originating from Louisiana that combines the creamy texture of mayonnaise with the vibrant flavors of Creole seasoning. It is made by infusing traditional mayo with a blend of spices including paprika, garlic powder, onion powder, cayenne pepper, and herbs. Creole mayo adds a distinct and zesty flavor to sandwiches, burgers, po’ boys, and serves as a flavorful dip for fries and vegetables. With its balance of richness and spice, Creole mayo offers a unique twist to traditional mayo, providing a taste of the diverse and vibrant Creole cuisine.
2. Cranberry Sauce
Cranberry sauce is a condiment made from cooked cranberries, sugar, and sometimes other ingredients like orange zest or spices. It is a popular accompaniment to holiday meals, particularly in North America. Cranberries are native to North America, and the sauce is believed to have originated from Native American cuisine. The tartness of the cranberries combined with the sweetness of the sugar creates a balanced and flavorful sauce. Cranberry sauce is often served with roasted turkey or chicken, but it can also be used as a spread on sandwiches, a topping for desserts, or a flavor enhancer in various recipes.
3. Cilantro Sauce
Cilantro sauce, also known as coriander sauce, is a condiment made from fresh cilantro leaves, garlic, lime or lemon juice, and often other ingredients like chili peppers or yogurt. Cilantro sauce has a vibrant green color and a refreshing and herbaceous flavor. It is commonly used in Mexican, Caribbean, and Middle Eastern cuisines. The sauce can be drizzled over tacos, grilled meats, or roasted vegetables to add a zesty and tangy element. Cilantro sauce can also be used as a marinade, a dressing for salads, or a dipping sauce for appetizers. The use of cilantro in sauces dates back centuries, and it is an integral part of many culinary traditions around the world.
4. Chimichurri
Chimichurri is a vibrant and flavorful condiment that originated in Argentina and is popular throughout South America. It is made primarily from fresh parsley, garlic, olive oil, vinegar, and sometimes additional ingredients like oregano or red pepper flakes. The ingredients are finely chopped or blended together to create a sauce with a bright green color and a tangy, herbaceous taste. Chimichurri is traditionally used as a marinade and sauce for grilled meats, particularly beef. It adds a burst of freshness and enhances the flavors of the meat. However, it can also be used as a condiment or dipping sauce for a variety of dishes, including roasted vegetables, seafood, or even as a spread on sandwiches.
5. Cajun Mayo
Cajun mayo is a condiment originating from Louisiana that combines the creamy texture of mayonnaise with the bold flavors of Cajun seasoning. It is made by blending traditional mayonnaise with a mixture of spices such as paprika, cayenne pepper, garlic powder, and onion powder. Cajun mayo adds a tangy and slightly spicy kick to sandwiches, burgers, seafood, and other dishes, enhancing their flavor profiles. It can also be used as a dip for fries or as a spread on crackers or bread. Overall, Cajun mayo is a versatile and delicious condiment that brings together the richness of mayo with the distinctive Cajun flavors, offering a unique and flavorful addition to various culinary creations.
6. Cream Cheese
Cream cheese is a smooth and creamy condiment that is made from cow’s milk and cream. It has a mild and slightly tangy flavor with a rich and velvety texture. Cream cheese is believed to have originated in the United States in the late 19th century and has since become a popular spread and ingredient in both sweet and savory dishes. It is commonly used as a spread on bagels, toast, or crackers, and it serves as a base for many dessert recipes, such as cheesecakes and frostings. Cream cheese can also be incorporated into savory dishes like dips, sauces, or as a filling for stuffed pastries. It is known for its versatility and creamy consistency, making it a beloved condiment in many cuisines worldwide.
7. Cocktail Sauce
Cocktail sauce is a classic condiment that is commonly served alongside seafood, particularly shrimp or shellfish. It is typically made from a combination of ketchup, horseradish, Worcestershire sauce, lemon juice, and sometimes additional spices or seasonings. The sauce has a tangy and slightly spicy flavor profile that complements the sweetness of the seafood. Cocktail sauce adds a zesty and refreshing element to dishes and provides a contrasting taste to balance the richness of the seafood. It is often used as a dipping sauce for shrimp cocktail, fried seafood, or as a condiment for seafood salads. The exact ingredients and proportions may vary depending on personal preferences and regional variations, but the fundamental combination of tangy ketchup and horseradish creates the signature taste of cocktail sauce.
8. Caramel Sauce
Caramel sauce is a rich and sweet condiment made by heating sugar until it melts and caramelizes. It can be enhanced with additional ingredients like butter, cream, or vanilla extract to enhance its flavor and texture. Caramel sauce is believed to have originated in France and is widely used in desserts and sweet treats. It adds a luscious sweetness and a deep, toasty flavor to dishes like ice cream, cakes, pastries, and even beverages like coffee or hot chocolate. The process of caramelization gives the sauce its distinctive amber color and a delightful aroma. Caramel sauce has become a beloved topping in many cuisines around the world, providing a delectable addition to various desserts.
9. Citrus Vinaigrette
Citrus vinaigrette is a light and refreshing condiment made by combining citrus juice (such as lemon, lime, or orange), vinegar, oil, and seasonings. It is a versatile dressing that complements a wide range of salads and dishes. The tangy and bright flavors of the citrus fruits combined with the acidity of vinegar create a balanced and vibrant taste. Citrus vinaigrette adds a zesty and refreshing element to salads, grilled vegetables, or even as a marinade for meats or seafood. It is a popular choice for those seeking a lighter alternative to heavier dressings, and its origins can be traced to Mediterranean and Middle Eastern cuisines, where citrus fruits are abundant.
10. Coriander Chutney
Coriander chutney, also known as cilantro chutney, is a condiment that originated in the Indian subcontinent. It is made from fresh coriander leaves (cilantro), green chilies, garlic, lemon juice, and spices. These ingredients are blended together to create a vibrant and flavorful sauce. Coriander chutney has a vibrant green color and a fresh, herbaceous taste. It is commonly used in Indian cuisine as a dipping sauce or accompaniment to various snacks, such as samosas, pakoras, or dosas. The tanginess from the lemon juice, combined with the heat from the green chilies and the aromatic flavors of coriander, create a harmonious balance of flavors. Coriander chutney adds a burst of freshness and a hint of spice to dishes, making it a beloved condiment in Indian culinary traditions.
11. Chipotle Mayo
Chipotle mayo is a creamy and smoky condiment made by combining mayonnaise with chipotle peppers or chipotle powder. Chipotle peppers are smoke-dried jalapeño peppers that have a distinctive smoky flavor and a moderate level of heat. The combination of the creamy mayonnaise and the smoky chipotle peppers creates a flavorful and slightly spicy sauce. Chipotle mayo is often used as a condiment or spread in sandwiches, burgers, wraps, or as a dip for fries or chicken tenders. It adds a smoky and tangy kick to dishes, giving them a unique and bold flavor. Chipotle mayo is particularly popular in Mexican and Tex-Mex cuisines, where it adds a delicious element to various dishes.
12. Creole Mustard
Creole mustard is a spicy and tangy condiment that originated in the southern United States, particularly in the Creole cuisine of Louisiana. It is made from a blend of brown and/or yellow mustard seeds, vinegar, water, and various spices such as garlic, paprika, and horseradish. Creole mustard has a robust flavor profile with a pungent kick and a hint of heat. It is often used as a key ingredient in Creole and Cajun dishes, including po’ boys, jambalaya, and gumbo. Creole mustard adds a bold and zesty flavor to sandwiches, dressings, marinades, and other recipes where a tangy and spicy element is desired.
13. Crema
Crema is a smooth and creamy condiment that is commonly used in Mexican and Central American cuisines. It is similar to sour cream but has a slightly thinner consistency and a milder taste. Crema is made from heavy cream that is fermented and soured, resulting in a tangy and slightly acidic flavor. It is often used as a topping or garnish for various dishes such as tacos, enchiladas, tostadas, and soups. Crema adds a cool and creamy element that balances the spiciness and richness of the dishes. It can also be mixed with other ingredients like lime juice, herbs, or spices to create flavored variations. Crema is an essential component of many traditional Mexican recipes and is enjoyed for its smooth texture and versatile nature.
14. Cumin Yogurt
Cumin yogurt is a condiment that combines the creamy and tangy qualities of yogurt with the warm and earthy flavors of cumin. It is a common condiment in Middle Eastern and Indian cuisines. Cumin, a popular spice known for its aromatic and slightly nutty taste, is mixed with yogurt to create a flavorful and refreshing sauce. Cumin yogurt is often used as a dressing for salads, a cooling accompaniment to spicy dishes, or a dip for appetizers like kebabs or falafel. The combination of the tangy yogurt and the smoky undertones of cumin creates a harmonious blend of flavors. Cumin yogurt is a versatile condiment that adds a distinctive taste to a variety of dishes and is appreciated for its cooling and digestive properties.
15. Ca Cuong
Ca cuong is a unique and aromatic condiment that originates from Vietnamese cuisine, particularly in the Hai Phong region. It is derived from the essence of a type of beetle called the “belostomatid beetle” or “giant water bug.” The glands of this beetle contain a strong and pungent liquid that is collected and used as a condiment. Ca cuong is highly concentrated and has an intense aroma with hints of citrus and vanilla. It is used sparingly and added to dishes like soups, sauces, or stir-fries to impart a distinct and exotic flavor. Ca cuong is known for its potency and is considered a delicacy in Vietnamese cuisine, adding a unique and memorable taste to certain traditional dishes.
16. Caruru
Caruru is a traditional Brazilian condiment that originated in the northeastern region of the country, particularly in the state of Bahia. It is a flavorful and aromatic dish made from okra, shrimp, dried shrimp, onions, garlic, palm oil, and a variety of spices. The ingredients are cooked together to create a thick and rich stew-like consistency. Caruru is known for its complex flavors, combining the earthiness of the okra, the savory taste of shrimp, and the aromatic spices. It is often served as a side dish or accompaniment to main courses like acarajé (deep-fried black-eyed pea dough) or grilled meats. Caruru is a popular component of Bahian cuisine, which is heavily influenced by African flavors and culinary traditions.
17. Chakalaka
Chakalaka is a spicy and flavorful relish that originated in South Africa. It is a versatile condiment made from a mixture of vegetables such as onions, tomatoes, carrots, bell peppers, and often beans or lentils. The vegetables are cooked together with spices like curry powder, chili peppers, and ginger to create a vibrant and zesty relish. Chakalaka is known for its bold and spicy taste, which adds a kick to various dishes. It is often served as a side dish with grilled meats, sausages, or as a topping for stews and curries. Chakalaka is a popular condiment in South African cuisine, and its origins can be traced back to the townships where it was created as a flavorful accompaniment to braai (barbecue) meals.
18. Chamba Chukh
Chamba Chukh is a spicy condiment that hails from the Indian state of Himachal Pradesh, which is located in the northern part of the country. It is a chili-based paste made from a variety of local chili peppers, garlic, ginger, and other spices. The ingredients are ground together to create a fiery and aromatic paste with a distinct flavor. Chamba Chukh is known for its intense heat and robust taste, making it a staple in Himachal Pradesh cuisine. It is typically used as a dipping sauce or as a flavor enhancer for various dishes, including momos (steamed dumplings), noodles, or stir-fried vegetables. Chamba Chukh adds a fiery kick and a burst of flavor to meals, reflecting the region’s love for spicy and vibrant foods.
19. Chashni
Chashni, also known as sugar syrup, is a sweet condiment that is commonly used in Indian cuisine and other South Asian culinary traditions. It is made by dissolving sugar in water and simmering it until it reaches a syrupy consistency. Chashni can be flavored with ingredients like cardamom, saffron, or rosewater to add fragrance and additional depth of flavor. It is used in various Indian sweets and desserts, such as gulab jamun, jalebi, or imarti. Chashni is poured over these delicacies, allowing them to absorb the syrup and become moist and sweet. It adds a delightful sweetness and a glossy sheen to the desserts. Chashni is an integral part of Indian confectionery, and its origin can be traced back to the rich culinary heritage of the Indian subcontinent.
20. Crab Dip
Crab dip is a creamy and indulgent condiment that features the delicate flavor of crab meat. It is made by combining cooked and flaked crab meat with ingredients like cream cheese, sour cream, mayonnaise, and seasonings. The exact recipe for crab dip can vary, but it often includes flavors such as Old Bay seasoning, Worcestershire sauce, garlic, and lemon juice. The origins of crab dip can be traced to coastal regions where crab fishing is prominent, such as the Chesapeake Bay area in the United States. Crab dip is known for its rich and savory taste, with the crab meat providing a sweet and briny note. It is commonly served warm or chilled, and it pairs well with crackers, bread, or vegetables. Crab dip is a popular appetizer or party dish, showcasing the delicious flavors of fresh crab in a creamy and satisfying form.
21. Chermoula
Chermoula is a flavorful and aromatic condiment that is commonly used in North African and Moroccan cuisines. It is a sauce or marinade made from a combination of herbs, spices, and other ingredients. The exact recipe for chermoula can vary, but it typically includes ingredients such as cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil. These ingredients are blended together to create a vibrant and fragrant sauce with a complex flavor profile. Chermoula is often used as a marinade for seafood, such as fish or shrimp, and as a flavor enhancer for grilled meats and vegetables. It adds a burst of freshness, tanginess, and aromatic notes to dishes, reflecting the vibrant and diverse flavors of North African cuisine.
22. Chicago Relish
Chicago-style relish is a unique and iconic condiment that is closely associated with the city of Chicago in the United States. It is a sweet and tangy relish made primarily from finely chopped cucumbers, onions, and bell peppers. The vegetables are pickled in a brine with vinegar, sugar, and various spices to create a distinct flavor profile. Chicago-style relish is known for its vibrant green color and its slightly crunchy texture. It is a popular topping for hot dogs and sausages, particularly in the Chicago-style hot dog, which is traditionally served with mustard, onion, tomato, pickle, sport peppers, celery salt, and a generous amount of relish. The relish adds a tangy and sweet component to the hot dog, enhancing its flavor and providing a delightful contrast of textures. Chicago-style relish has become an integral part of Chicago’s culinary identity and is enjoyed by locals and visitors alike.
23. Chili Sauce and Paste
Chili sauce and paste are condiments made from chili peppers that are widely used in various cuisines around the world. The origin of chili sauce and paste can be traced back to different regions, including Asia, the Americas, and Africa, where chili peppers are native. These condiments are typically made by blending or grinding chili peppers with other ingredients such as vinegar, garlic, salt, and spices. The resulting sauce or paste is known for its spicy and sometimes tangy flavor profile. It can range from mild to extremely hot, depending on the type and quantity of chili peppers used. Chili sauce and paste are commonly used as a dipping sauce, marinade, or ingredient in dishes like stir-fries, curries, and soups. They add heat, depth of flavor, and a distinctive kick to the recipes they are incorporated into.
24. Chimol
Chimol, also known as pico de gallo, is a fresh and vibrant condiment that originates from Central America, particularly in countries like El Salvador and Honduras. It is a salsa-like mixture made from diced tomatoes, onions, cilantro, lime juice, and sometimes green peppers or chili peppers. Chimol is known for its bright colors and refreshing flavors. The combination of the ingredients creates a balance of tanginess from the lime juice, freshness from the cilantro, and a subtle kick from the chili peppers. It is commonly used as a topping or side dish for various Central American dishes, including grilled meats, tacos, or pupusas. Chimol adds a burst of flavor and a crisp texture, enhancing the overall dining experience with its vibrant and zesty characteristics.
25. Chrain
Chrain is a traditional condiment that is popular in Eastern European cuisine, particularly in Jewish cuisine and regions like Russia, Poland, and Ukraine. It is a horseradish-based sauce or relish made from grated horseradish root, vinegar, and sometimes beetroot for color and sweetness. The horseradish gives chrain its pungent and spicy flavor, while the vinegar adds acidity and tanginess. Chrain is typically served as a condiment alongside dishes such as gefilte fish, smoked fish, or roasted meats. It provides a sharp and fiery contrast to the richness of the main dishes. Chrain is appreciated for its strong flavor and its ability to cleanse the palate, making it a staple in many traditional Eastern European meals.
26. Capers
Capers are a unique and pungent condiment that consists of the small flower buds of the caper bush, Capparis spinosa. These buds are typically picked and then dried or pickled in brine or vinegar. Capers have a distinct flavor that is salty, tangy, and slightly floral. They are commonly used in Mediterranean and Italian cuisines, particularly in dishes like pasta, salads, and sauces. Capers add a burst of flavor and a touch of acidity to various recipes. These condiments have a long history and are believed to have originated in the Mediterranean region.
27. Chutney
Chutney is a condiment that originated in the Indian subcontinent, and it has since gained popularity worldwide. It is made by combining various fruits or vegetables with spices, vinegar, sugar, and sometimes additional ingredients like ginger, garlic, or chili peppers. The mixture is cooked down until it reaches a thick and jam-like consistency. Chutneys come in a wide range of flavors, from sweet and tangy to spicy and savory. They are often served as a side dish or accompaniment to enhance the flavors of curries, rice dishes, grilled meats, and bread. Chutneys can vary greatly in their ingredients and regional variations, making them a versatile and diverse condiment.
28. Clam Dip
Clam dip is a savory condiment that is commonly enjoyed as a dip for chips, crackers, or vegetables. It is made from a combination of minced clams, cream cheese or sour cream, mayonnaise, and various seasonings. The origin of clam dip can be traced back to the coastal regions of the United States, particularly in areas known for their seafood, such as New England. Clam dip is known for its creamy texture and rich seafood flavor. The minced clams provide a briny and slightly sweet taste, while the cream cheese or sour cream adds a smooth and tangy element. It is often seasoned with ingredients like garlic, Worcestershire sauce, or lemon juice to enhance the flavors. Clam dip is a popular choice for parties, gatherings, or as an appetizer, offering a delightful combination of flavors reminiscent of the sea.
29. Cream
Cream is a versatile and widely used ingredient in cooking and a common condiment in various forms. It is obtained from the fatty component of milk and can be derived from different animal sources, such as cows or goats. Cream is often categorized into different types based on its fat content, including heavy cream, light cream, and whipping cream. In its liquid form, cream is used as an ingredient in sauces, soups, and desserts to add richness, smoothness, and a velvety texture. When whipped, cream becomes a fluffy and airy topping that is commonly used to garnish cakes, pies, hot beverages, or enjoyed on its own. Cream is a staple in many culinary traditions around the world, and its origin can be traced back to the domestication of animals for dairy production. It is appreciated for its ability to add a luscious and creamy touch to a wide range of dishes, making it a beloved condiment in both sweet and savory applications.
30. Curtido
Curtido is a traditional Salvadoran condiment that is similar to sauerkraut or coleslaw. It is a fermented cabbage salad that is commonly served as a side dish or topping for various Central American dishes. The origin of curtido can be traced back to El Salvador and other countries in the region, where it is a staple in the local cuisine. Curtido is typically made by combining shredded cabbage, carrots, onions, and sometimes other vegetables like bell peppers or radishes. The vegetables are mixed with a brine made from vinegar, water, and salt, and left to ferment for a period of time, allowing the flavors to develop and the vegetables to soften. The result is a tangy, slightly sour, and crunchy condiment that complements the richness of dishes such as pupusas, tamales, or grilled meats. Curtido adds a refreshing and acidic element to the palate, making it a popular and flavorful addition to many Salvadoran meals.
