Tag: Condiment history

Records show balsamic vinegar production dating back to the Middle Ages in Italy's Emilia-Romagna region, but does its Italian heritage make the product as a whole authentically Mediterranean? The truth is nuanced, as traditional balsamic vinegar holds a unique and revered place within Italian and Mediterranean culinary traditions.

Believe it or not, from 1834 to around 1850, ketchup was indeed sold as a medicine, not a condiment, and was believed to cure a variety of ailments. This strange chapter in food history was led by an Ohio physician who touted its curative properties, a far cry from the beloved burger topping we know today.

Over 170 years since its creation, the unique taste of Worcestershire sauce continues to mystify many cooks and food enthusiasts. The secret to its iconic and complex flavor profile lies in an unexpected, hidden ingredient: anchovies.

While most people consider ketchup and mustard essential, a 2024 survey showed that more than 60% of hot dog enthusiasts add relish to their bun. So, what is relish in hot dogs, and what makes it such a popular and enduring topping? It's a preserved condiment made from finely chopped vegetables, offering a tangy and sweet crunch that perfectly complements the savory sausage.

In the 1830s, an American physician promoted tomato ketchup as a cure for ailments like indigestion and diarrhea. This historical medicinal use of ketchup led to the bizarre craze of 'tomato pills,' a far cry from its modern role as a simple condiment.

Historically, Dijon mustard was made with verjuice, but today, most recipes use a combination of white wine and vinegar, which is what is the liquid in Dijon mustard. This unique liquid blend, when combined with brown or black mustard seeds, contributes to its signature sharp and complex flavor profile.