A World of Flavour

Growing up on the Alberta prairies I often dreamed of places far off and mysterious. Since there were few opportunities to actually visit those mysterious lands, I would read all about them and then regale my family with a host of foreign facts and figures.

True to her nature, my mom encouraged my imaginary travels and often created food from the land of my current interest. One of the simplest ways she found to incorporate exotic tastes was with condiments. A small spoonful of a special flavour and I was whisked away to experience the colourful culture without ever leaving the prairie.

Get a taste for the exotic by adding any of these special flavours to your burger nights.

Recipes

• Jamaican Mango Papaya Salsa
• Indian Cilantro Chutney
• French Tapenade

What’s in a name?

The word “condiment” entered the English language between the years 1400 and 1450 and was derived from the Latin word condire meaning "to pickle." Today a condiment is considered to be any spice or sauce used in small quantities to enhance the flavour of other foods.

5 categories of condiments

1. Acidic: Foods prepared with vinegar such as capers, pickles, and ketchup.
2. Bitter: Root vegetables such as onion, garlic, dry mustard, and horseradish.
3. Fatty: Vegetable or animal oils, butter, or fat.
4. Saline: Minerals (such as salt) used for flavouring and preserving food.
5. Sweet: Vegetable substances including all forms of sugar.