Soy sauce in the context of "Garum"

A condiment is a preparation that is added to food, typically after cooking, to enhance the flavor, to complement the dish, or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce; those added before serving, such as mayonnaise in a sandwich; and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients.

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples like rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in the Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture in the 7th century during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century.

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed.

Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used in Western cuisines.

Chili oil or chile oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines, such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine, where it is used as an ingredient in cooked dishes, as well as as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong. A closely related condiment in Chinese cuisine is chili crisp, which contains edible chunks of food and chilis in oil.

Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included, such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils, such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.

Nattō (納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of the 3,827 respondents found the taste pleasant, and others who may not find the taste pleasant still eat the food out of habit.