"during cooking to add flavor or texture; barbecue sauce, compound butter, teriyaki sauce, soy sauce, and marmite and sour cream are examples. The term ""condiment"" comes from the Latin ""condimentum"", meaning ""spice, seasoning, sauce"" and from the Latin ""condere"", meaning ""preserve, pickle, season"". The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt pepper, using the term interchangeably with ""seasoning"". Others restrict the definition to include only ""prepared food compound[s], containing one or more spices"", which are added to food after the cooking process, such as mustard, ketchup or mint sauce. Cheese is also considered"
"Hasenpfeffer Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. ""Hase"" is German for ""hare"" and ""Pfeffer"" is German for ""pepper"", although the culinary context refers generically to the spices and seasonings in the dish overall, as with the German ginger cookies called pfeffernüsse. Seasonings typically include fresh cracked black pepper or whole peppercorns, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf. In Bavaria and Austria, the cuisines of which have been"
"north of Nürnberg instead of the salsify. But the asparagus is also used in salads or is eaten with the famous Bratwurst. A special side dish or condiment is horseradish which is called ""Kren"" in Bavaria. It is grown mainly in the areas around Erlangen, Forchheim and Höchstadt an der Aisch and Baiersdorf and is commonly used as a condiment in the sauce which is served with Tafelspitz. Typical franconian soups are Bread soup, Semolina dumpling soup (German: ""Griesklöschensuppe""), Pancake soup (""Flädlasuppe""), and Liver dumpling soup (Leberknödelsuppe). Another franconian dish is a kind of steamed Chanterelle (""Saure Pfiffer""). Salads, which"
"have their own variety of or special recipe for ""Grüne Soße"" (Green Sauce), which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt and sliced boiled eggs. It differs in both appearance and taste. Although the area is not known for its sweet recipes, Bethmännchen are popular in Frankfurt at Christmas time, and Haddekuche, a form of hard gingerbread scored like a Geripptes, is a traditional accompaniment to Apfelwein. Schmandkuchen, a flat tray-baked cake consisting of a sponge-mixture bottom topped with a thick layer of sour cream/smetana (called """"Schmand"""" in German) and traditional whipped full-fat"
"to the city of Berlin. The döner kebap as it was first served in Berlin contained only meat, onions and a bit of salad. Over time, it developed into a dish with abundant salad, vegetables, and a selection of sauces to choose from. Even orders placed in the Turkish language in Berlin will ask for the hot sauce using the German word ""scharf"", flagging the hybrid nature of the Berlin style of döner kebap. This variation served with pita bread has influenced the style of döner kebap in Germany and in other nations. A 2007 survey showed that many people"
"eggs or roast beef brisket. It may also be served with cooked fish or roast beef, or as a side dish to barbecue. A local schnitzel specialty, called Frankfurter Schnitzel, is always served with green sauce, along with apple cider (Apfelwein) as a traditional accompanying drink. Green sauce was supposedly Goethe's favourite condiment; a legend that his mother invented it is likely apocryphal. The local importance of the dish is shown by the abundance of green sauce at local markets and by the Green Sauce Monument installed in Frankfurt-Oberrad in 2007. The latter consists of seven small greenhouses with the"
"vinegar. ""Grüne Soße"" is a specialty of the German state of Hesse. Centres of popularity are the cities of Frankfurt am Main (where it is sometimes called """"Grie Soß"""") and Kassel, which lay claim to its origins. The Frankfurt-style is made exclusively from seven fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs. (City of Frankfurt official page) Variants of other local areas, often due to seasonal availability, include dill, shallots, lovage, lemon balm, and even spinach. In more frugal times, daisy leaves,"
"ingredients, kitchen herbs like parsley, lovage or chive may be added, as well as salt, pepper and other spices. As part of the ""Eintopfsonntag"" campaign, from 1933 the Nazi party made a midday Sunday ""eintopf"" obligatory on some days: in particular as part of the Winterhilfe, the first Sunday of the month from October till March was declared ""Eintopfsonntag"". Eintopf Eintopf is a traditional type of German stew which can consist of a great number of ingredients. Technically, the term refers to a way of cooking the ingredients in one pot, not to any specific recipe. Many different regional specialty"
"when the bread was removed and the residual heat of the oven could be used for baking cakes. It is striking that the text points to the yellow coloring effect of saffron. None of the other six mentioned ingredients provides an obvious rhyme word for the German standard ""gelb"" which means yellow. Therefore, the traditional lyric writes ""gehl"" (also known as ""gel"") to provide a plausible approximate rhyme to ""Mehl"" which means meal or flour. There are Upper German dialects, such as the Northeast Bairische which soften the plosive -b to a -w, so it was eventually not heard or"
"(""with music"")—a dressing of vinegar, onions and often a bit of caraway—the ""music"" referring to the flatulence brought about by the raw onions. Another dish traditional to Frankfurt is the green sauce (""Grüne Soße"" or locally ""Grie Soß"")—a mixture of herbs, eggs, oil and vinegar—which can be served with boiled eggs, potatoes or meat. Outside the Rhine-Main area, the north Hesse town of Kassel has its Ahle Wurst, an air-dried or smoked sausage; Speckkuchen, a bacon quiche; Weckewerk, a brawn sausage; and its Duckefett - a sauce of bacon, onions and cream. Moreover, Kassel and Northern Hesse are known to"
"dumplings (including ""Klöße"" as the term in the north or ""Knödel"" as the term in the south) and in southern Germany potato noodles, including ""Schupfnudeln"", which are similar to Italian ""gnocchi"". Salads, also modern variations, as well as vegetarian dishes become more and more popular in Germany. With the exception of mustard for sausages, German dishes are rarely hot and spicy; the most popular herbs are traditionally parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries, nutmeg, and caraway. Cardamom, anise seed, and cinnamon are often used in sweet cakes or beverages associated with Christmas time, and"
"These are usually cooked until soft but not mushy, resulting on average in a less homogenous consistency than an English-type stew or a gumbo, somewhat between those and the Japanese ""nabemono"". There are thicker German stews like Hasenpfeffer or Labskaus; these would not usually be considered an ""Eintopf"", though the technical difference is minor (longer cooking times and fewer vegetables). Most commonly, ingredients include pork, beef or chicken along with a variety of vegetables such as carrots, peas, beans, lentil, potatoes, cauliflower, kale, celery, onions, asparagus, or garlic. Fish is also sometimes used. To bring out the flavor of these"
"Israel and Yemen, Jews prepare a special version of ""semneh"" (סאמנה) which is smoked with aromatic herbs inside of a gourd in order to impart deeper flavour and aid in preservation. Smen Smen (from also called ""sman"", ""semn"", ""semneh"", or ""sminn"") is salted fermented butter, an important cooking ingredient widely used in Moroccan, Algerian and Tunisian cuisine and most common in other North African and Middle Eastern cuisines. It is produced using the butter made from the milk of sheep, goats or a combination of the two. The butter is brought to boiling point for about 15 minutes, then skimmed,"
"chicken soup is made with chicken broth, vegetables, such as carrots, spices and herbs and small noodles. For the broth, a large hen, called a ""Suppenhuhn"" (lit.: ""soup hen""), may be boiled, and pieces of it—especially from the boiled breast—can later be added to the soup. In southern Germany homemade chicken soup typically consists of chicken broth, to which spices and semolina dumplings or ""Spätzle"" noodles are added. Another dish made with chicken broth, pieces of chicken, boiled vegetables, and spices is known as ""Hühnereintopf"", meaning ""chicken stew"". Alternatively, homemade noodles may be added to the chicken broth, without vegetables,"
"Each snuff manufacturer usually has a variety of unique recipes and blends, as well as special recipes for individual customers. Common flavours also include coffee, chocolate, bordeaux, honey, vanilla, cherry, orange, apricot, plum, camphor, cinnamon, rose and spearmint. Modern flavours include Bourbon, Cola and whisky. Traditional classic German snuff blends are the pungent and sharp ""Schmalzler"" and ""Brasil"" blends. Snuff comes in a range of texture and moistness, from very fine to coarse, and from toast (very dry) to very moist. Often drier snuffs are ground more finely. There is also a range of tobacco-free snuffs, such as Pöschl's Weiss"
"Sauerbraten Sauerbraten (German: ""sour roast"" from ""sauer"" for ""sour"" or ""pickled"" and ""Braten"" for ""roast meat"") is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it,"
"Genfo Genfo (, ""gänəfo""; , ""ga'atə"") is a stiff porridge-like substance that is normally formed into bite-size ball, dipped into a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (""Carthamus tinctorius"") and flax (""Linum usitatissimum"") during Lent or Ramadan, where it is consumed. Genfo is made with barley or wheat flour. To cook genfo, the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of ""niter kibbeh"" and ""berbere"". This spicy combination is tempered with"
"dishes which are ‘ssötsuur’ (sweet-sour). Many typical dishes feature this ‘broken-sööt-taste’ due to their preparation such as Holsteiner Sauerfleisch or Rübenmalheur. This impression mainly emerges from the association of tangy meat dishes with sweet side dishes such as in the famous stew Birnen, Bohnen und Speck. In this stew the sweetness of pears is combined with the hearty and rich bacon broth. In some dishes this taste combination is accomplished by stewing meat for a long time together with vegetables and is then being served e.g. with caramelized potatoes or some sugar to add and adjust sweetness after the cooking"
"or home-made) or which use pepper. Birnen, Bohnen und Speck Birnen, Bohnen und Speck (""pears, beans and bacon"") is a North German dish which is especially popular in the states of Schleswig-Holstein, Lower Saxony, Mecklenburg-Vorpommern and Hamburg. It also goes under the names of Bohnen, Birnen und Speck and, locally, the Low German names of ""Grööner Hein"" and ""Grönen Heini"". The ingredients required mean that the dish is mainly eaten in the months of August and September. The dish is a type of stew, in which—as the name indicates—the main ingredients are pears, beans and bacon. In North German country"
"a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) ""holy trinity"" is a combination of onions, celery, and bell peppers. Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; the ratio for bones to mirepoix for stock is 10:1. When making a white stock, or ""fond blanc"", parsnips are used instead of carrots to maintain the pale color. ""Suppengrün"" means soup greens in German, and the Dutch equivalent is ""soepgroente"". Soup greens usually come in a bundle and consists of a leek, a carrot, and a piece of celeriac."
"Götterspeise Götterspeise (literally: ""food of the gods"") is the German name for a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, it is similar or identical to jelly or jello and other gelatin desserts. Other German names include ""Wackelpudding"" or ""Wackelpeter"", green ""Götterspeise"" is also known as ""Froschsülze"". ""Götterspeise"" is usually eaten with whipped cream or vanilla sauce. The best-known flavours are the following: The green ""Götterspeise"" is not coloured with woodruff, the latter only gives the dessert its characteristic aroma. Because the coumarin contained in woodruff is toxic, only artificial woodruff flavouring is used"
"saltwater. A traditional combination is to mix them with Sauerkraut and bacon and fry the whole mixture in a pan. This is called ""Krautschupfnudeln"" (lit. meaning cabbage Schupfnudeln) and is particularly famous on wine feasts, carnival, and Kermesse. But they may also be served with sweet accompaniments. Either pan-fried or only cooked they are commonly eaten with melted butter, cinnamon sugar, apple sauce or fruit preserves. Pancakes are also called ""„Flädle“"" and are usually very thin and fried in oil. Besides being eaten as a whole with hearty or sweet accompaniments they are often cut in stripes and used as"
"Steckrübeneintopf Steckrübeneintopf () is a German dish that, today, is especially common in North Germany. It generally consists of a stew made from swede, carrots and potatoes in varying proportions and diverse, usually smoked or pickled, types of meat or sausage. Occasionally special cooking pears used as well. The stew may be seasoned and refined with salt, pepper, mustard, horseradish, celery, leeks or parsley, etc., according to taste. On many farms this dish was prepared almost daily, alongside roast potatoes. Often it alternated with a second, daily-changing meal. For this reason, especially in the region of Stade, it is still"
"laurel, juniper and pepper. The sour taste is achieved by adding vinegar and/or wine. In Austria a similar dish is known as Flecksuppe (tripe soup). Saure Kutteln Saure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. It's often eaten with bread or with home fries. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat. Nowadays it is rather seen as a culinary experience than a daily dish. ""Saure Kutteln"" means ""sour tripes"". The dish consists"
"with the Munich based Develey Senf & Feinkost GmbH, with each company acquiring shares of the other. Distribution was taken over completely by Develey, and by the end of 2001, Löwensenf had become a subsidiary of Develey and continues to make mustard in Düsseldorf-Lichtenbroich. On February 17, 2014, the word ""Düsseldorf"" was removed from the company name, now shortened to simply ""Löwensenf GmbH."" Löwensenf Löwensenf GmbH is a German mustard company founded in Metz in 1903, currently a subsidiary of Develey Senf & Feinkost GmbH (). After the World War I the company relocated to Düsseldorf where it operates today."
"boiling water. The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves. Some recipes also call for caraway, cloves, garlic, marjoram, mustard seeds, nutmeg, paprika and thyme. The tart flavor of sauerkraut may be enhanced by adding some dry red wine or beet sour (fermented beetroot juice that is also a traditional ingredient of borscht), which may impart a reddish hue to the stew. ' is often slightly sweetened with sugar, honey, raisins, prunes or plum butter known in Polish as "". Traditionally, ' is stewed in a cauldron over an open fire or in"
"resulting in a finished dish that is tender, soft, and juicy. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Sauerbraten is regarded as one of the national dishes of Germany. It is one of the best-known German dishes, and is frequently found on the menus of German-style restaurants outside Germany. Several regional variations on the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. In a few parts of Germany potato pancakes (either ""Kartoffelpuffer"" or ""Reibekuchen"") are served with sauerbraten; many German-style restaurants in the US do this. Sauerbraten is traditionally served"
"Lebkuchen Lebkuchen (), or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread. The etymology of ""Leb-"" in the term ""Lebkuchen"" is uncertain. Proposed derivations include: from the Latin ""libum"" (flat bread), from the Germanic word ""Laib"" (loaf), and from the Germanic word ""lebbe"" (very sweet). Another likely possibility is that it comes from the old term ""Leb-Honig"", the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with ""Leben"" (life), ""Leib"" (body), or ""Leibspeise"" (favorite food). ""Kuchen"" means 'cake'. The forerunner of today's ""Lebkuchen"""
"name is probably the yellow circles of molten chicken fat floating on its surface. Today, chicken soup is widely referred to (not just among Jews) in jest as ""Jewish penicillin,"" and hailed as a cure for the common cold. There are a number of sour soups in the borscht category. One is ""kraut"" or cabbage borscht, made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar, and sometimes tomatoes. Beet borsht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving, and each bowl topped with a dollop"
"with lemon. The Danish ""hønsekødssuppe"" is traditionally cooked using large hens specifically reserved for soup, known as ""suppehøner"" (""soup-hens""). Vegetables like celeriac, carrots, onions and leek are usually added and typical flavourings are thyme, laurels and white pepper. The soup may be served with small white dumplings and meatballs. As part of traditional housekeeping, the cooked meat is reserved for other dishes such as ""høns i asparges"" (""hens in asparagus"") or ""hønsesalat"" (""hens-salad""). The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic. In Germany"
"with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated. Several sources"
"variety of flavor profiles. Several smaller companies and specialty producers manufacture steak sauce, as well, and most major grocery store chains offer private-label brands. These sauces typically mimic the slightly sweet flavor of A1 or Lea & Perrins. Heinz 57 steak sauce, produced by H. J. Heinz Company, is unlike other steak sauces in that it has a distinctive dark orange-yellow color and tastes more like ketchup spiced with mustard seed. Heinz once advertised the product as tasting ""like ketchup with a kick"". Steak sauce Steak sauce is a dark brown sauce commonly served as a condiment for beef, in"
"or take-out restaurants. The Hanover Fair was initially colloquially known as the ""Fischbrötchen fair"" due to the fish buns served there as a snack. Fischbrötchen A Fischbrötchen () (lit. ""fish bun"") is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused herring. Other varieties use Brathering, rollmops, European sprat, salmon, smoked Atlantic mackerel, other fried fish"