There is a vast array of condiments that we use in cooking and there are many new ones that need some explanation. So if you have some information on one that you would like to share, here is the place to do it. I will continually update this list till I have them all in here. Please feel free to tell us which ones you love to use.
Instead of salt I often use seaweed flakes:
Dulse is a red color and has a delicious fresh crisp flavor. Get the dried granules to sprinkle on food either during cooking or at the table.
Nori is thin and its oily iridescence reflects the colors of the rainbow.Get it as dried granules that can be sprinkled on food either during cooking or at the table.
Bull Kelp is one of the tastiest seaweeds; it is not like any other kelp I have had. It is fine and tender. Great sprinkled on foods.
Braggs All Purpose Seasoning properly known as:
“B r a g g L i q u i d A m i n o s is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans.
Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.
Bragg’s has a small amount of naturally occurring sodium. No table salt is added. If less sodium is desired use a 6 oz. Bragg’s spray bottle and dilute with 1/3 distilled water or to taste and then either add in or spray on food.” From their site; for more info: http://bragg.com/products/la.html
Soya Sauce or Tamari?
Tamari literally means liquid pressed from soybeans, originally it was the thick brown liquid that pooled in casks of fermenting soybean miso. For centuries this tamari was a rare delicacy reserved for special occasions. Eventually producers learned to brew tamari as a liquid soy sauce that had similar characteristics as the original by-product of miso. This tamari is brewed from whole soybeans, sea salt, water, and koji (Aspergillus hacho). Tamari is wheat free and popular with those who have wheat allergies.
By contrast, commercial soy sauces (even some labeled as shoyu or tamari) are usually made from soybeans that have been defatted with hexane, a petroleum derivative. Common shortcuts are artificial fermentation methods including genetically engineered enzymes. In fact most soy sauce is actually caramel colored water with lots of salt, hydrochloric acid treated soy isolate, and sugar added.
Carefully choose your soy sauce as you would an olive oil or a fine wine. Look for the words traditionally brewed and natural or organic, and make sure the manufacturer backs this up.
One of my favorite condiments that I buy at the health food store is Spike Seasoning which is a special blend of 38 herbs, vegetables and exotic spices, combined with some salt. It is gluten free but not soy free.
Ingredients: salt and sea salt crystals, hydrolyzed vegetable protein, yeast, toasted onion, onion powder, soy flour, orange powder, celery root powder, celery leaf powder, garlic powder, kelp, dill, Indian curry, white pepper, horseradish, lemon and orange peel, savory, mustard flour, red and green bell peppers, parsley, tarragon, safflower, rose hips, mushroom powder, spinach powder, paprika, tomato powder, sweet cayenne pepper, oregano, marjoram, sweet basil, rosemary and thyme