These are agents used to enhance the flavor of a food, to alter or
supply a distinctive flavor when none exists, and to change the
appearance of foods by giving color (such as paprika or curry powder).
Condiments may include many varying types of materials: spices such as
pepper, mustard, ginger, and nutmeg; herbs such as basil, marjoram,
tarragon, and parsley; seeds such as poppy, anise, and dill; chemicals
such as sodium chloride and monosodium glutamate: and sauces made from
cooking wines, vinegars, and relishes. Properties of most condiments
are distinct because of their volatile characteristics or the substances
of definite chemical composition therein.
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