Condiment use dates back to ancient times. Salt was first used to preserve food for extended periods of time and then enhance the flavor. It is still an integral part of Canning and Pickling. Mustard, derived from the pungent plant of the same name, saw great popularity in Europe during the middle ages. It began as just a course powder mixed with water. It evolved into a much hotter version when the grind became smoother. This early ancestor could be one of the inspirations for many types of hot mustard such as the incendiary Jolokia10 Mustard and Bertman’s Original Ball Park Mustard.
Any discussion of condiments, mustards and ketchups wouldn’t be complete without a brief examination of Ketchup and Horseradish. Ketchup began as a pickled Chinese fish sauce in the 17thcentury. Tomatoes were not added until the early 18th century and that version is what the popular seller was in the 19thcentury. Currently, ketchup in it myriad forms, remains a permanent fixture in a majority of U.S households.
Horseradish is a must for anyone serving beef or other oily foods like salmon or mackerel. Its powerful distinctive, powerful flavors seen in various forms from horseradish granules to Spice Blends are untainted by preparation and leave an indelible mark in any recipe they are paired with.
Condiments, mustards, and ketchups are enduring residents in spice racks, refrigerators and cupboards across the globe. The next time you run out don’t book a world tour! Find everything you need right here at American Spice Co.
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