With consumers journeying the world through their taste buds, the universe of spices and condiments has expanded and there is an increased demand for new flavors, spice and heat. People are going beyond the bland, traditional flavors and increasingly settling for customization. An increase in the disposable income and the influence of global trend on Indian foodscape are fueling the growth and demand for products like mayonnaise, salad dressings, and exotic flavored sauces. These developments have fuelled a growing appetite for novel cuisines, cultural mash-ups and experimentation and exploration of new dishes.
Spices, seasonings, sauces and condiments marry ingredients, provide punch and flavour and can bring a dish to life, so they are vital for chefs and menus. “Spices, sauces and condiments aggrandize and intensify the flavor of the main ingredients apart from acting as a catalyst for balancing the fl avors. Ordinary black pepper, for example, can balance out the heat beautifully when it’s wood-smoked. A dish is prepared with a variety of components, and spices and condiments add to the grandeur of flavors,” says Divya Bose, Chef trainer and Lecturer, IHM Pusa, New Delhi.
While staple herbs, spices and condiments such as rosemary, coriander and ketchup remain firm favorites, the growing popularity for trend-driven ingredients has seen more and more chefs making room for Pan-Asian, Mediterranean, Middle Eas