In the culinary world, the spotlight usually falls on the main dish - the steak, the roast, the perfectly seared fish. There’s a growing truth whispered among Chefs and devout food lovers alike: sometimes, it’s the condiment that steals the show.
These sidekicks, packed with personality, can transform an otherwise ordinary plate into a moment of pure taste revelation. When done right, the heat on the side doesn’t just complement - it outshines.
A great main dish is like a well-dressed canvas. The flavours are balanced, the textures appealing, but there’s always room for something more dynamic to enter the scene. That’s where the condiment - be it salsa, chutney, hot sauce, or relish - steps in.
It doesn’t aim to replace the main, but to elevate it, bringing an element of surprise and excitement. A burger is satisfying on its own, but add a jalapeño aioli with a whisper of smoked paprika and suddenly each bite is layered and complex.
A plate of roast lamb can be lovely, yet when paired with a sharp, minty chimichurri, the freshness cuts through the richness, creating balance and brightness.
Heat for heat’s sake can be overwhelming, masking rather than enhancing the dish, but when spice is used with intention it becomes transformative. Harissa, a North African blend of chillies, garlic and spices, is a masterclass in this balance.
Swirled into hummus or spread under grilled vegetables, it delivers warmth, depth and a subtle smokiness that lingers in the mind. Chilli crisp, popular in Chinese cooking, offers not only heat but crunch, umami and fragrance thanks to fried garlic, shallots and crushed chillies.
A spoonful over eggs, noodles, or even ice cream often becomes the part of the meal you remember most vividly.
Across the globe, cultures have perfected condiments that change the entire character of a meal. In Mexico, salsa verde with its tomatillos, jalapeños and cilantro brings a burst of brightness to grilled meat.
In Indonesia, sambal blends chillies with shrimp paste and lime for an intense, tangy hit that wakes up even the simplest rice dish. Portugal’s piri piri sauce adds lemony fire to chicken and seafood, while in the Balkans, ajvar - made from roasted red peppers and eggplant - delivers a smoky sweetness that’s irresistible on bread or alongside meat.
These condiments not only add flavour but tell the story of their culinary heritage, offering a way to travel the globe without leaving the table.
Part of the magic lies in texture. Creamy against crispy, chunky against smooth, these juxtapositions keep each bite interesting. A crunchy pickled relish beside tender, braised pork belly creates a lively balance of acidity and richness.
