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'''Belachan''' (pronunciation: /bɛləˈtʃɑːn/) is a fermented shrimp paste that is a common ingredient in Southeast Asian cuisine. [[Belachan]] is made from tiny shrimp that have been fermented and ground into a paste. The paste is then sun-dried and cut into blocks fo

...unciation: /bəˈlaʊ bəˈlaʊ/) is a traditional [[Filipino cuisine|Filipino]] fermented rice which includes [[shrimp]] as a primary ingredient. The term "Balao-bal * [[Bagoong]]: A Filipino condiment made from fermented fish or shrimp.

...nd spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The flavor prof * [[Meju]]: A type of fermented soybean product used in Korean cuisine, it is a key ingredient in Gochujang

'''Budu''' (/ˈbuːduː/) is a type of [[fermented fish]] sauce widely consumed in [[Malaysia]]. It is a traditional condiment * [[Fish sauce]]: A general term for sauces made from fermented fish, of which budu is a type.

'''Shrimp paste''' or '''shrimp sauce''' is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and So Shrimp paste is made from fermented ground shrimp mixed with salt. It is used as a flavoring and is an essentia

== List of Condiments == === List of Condiments ===

...ɑːˈɡuːŋ/) is a traditional [[Filipino cuisine|Filipino]] condiment made of fermented fish or shrimp. The term "bagoong" is derived from the [[Tagalog language|T ...made from fermented shrimp, and '''[[Bagoong isda]]''', which is made from fermented fish. Each variety has its own unique flavor profile and is used in differe

Hoisin sauce is made from a mixture of [[fermented soybean paste]], [[honey]] or [[sweet potato]], [[vinegar]], [[garlic]], [[ * [[Soy sauce]]: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergil

...imchi]]: A staple in Korean cuisine, a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. * [[Sauerkraut]]: Finely cut raw cabbage that has been fermented by various lactic acid bacteria.

...' (pronunciation: /ˈwʊstərʃɪr/), also known as '''Worcester sauce''', is a fermented liquid condiment of complex mixture, with a strong, distinctive flavor. * [[Soy sauce]]: A condiment made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergil

...liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [[Category:Condiments]]

* [[Rice vinegar]]: Made from fermented rice or rice wine. [[Category:Condiments]]

...d "ketchup" is derived from the Chinese word "kê-tsiap", a sauce made from fermented fish. It made its way to Europe via traders and changed over time to includ [[Category:Condiments]]

* [[Worcestershire sauce]]: A fermented liquid condiment created in the city of Worcester in Worcestershire, Englan [[Category:Condiments]]

* [[Fish sauce]]: A sauce made from fermented fish, often used in Southeast Asian cuisines. [[Category:Condiments]]

...'' ({{IPA|sɔɪ sɔːs}}) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergil [[Category:Condiments]]

...sausage, served in the slit of a partially sliced bun. It may also include condiments and garnishes such as mustard, ketchup, onions, mayonnaise, relish, sauerkr * [[Sauerkraut]]: Finely cut raw cabbage that has been fermented by various lactic acid bacteria.

* '''[[Soy sauce]]''' - A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergil * [[List of condiments]]