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Condiments: a Culinary Cornucopia
‘Condiment’ is defined as a substance used to flavor or complement food. From the basics like salt, pepper, mustard, ketchup, and mayonnaise to exotic spice blends, salsas, chutneys, vinaigrettes, and oil infusions, condiments are not only culinary business but big business as well.
According to market research publisher Packaged Facts, Americans spent more than $5 billion last year on condiments. Mexican salsa, ketchup, BBQ sauce, and mustard led the pack, accounting for 77% of condiment sales in 2006. Condiments are definitely big business, with marketing research companies providing consumer research reports that net them anywhere from $400 to $3000 per report.
Consumers Demand Better Condiments
Although the condiments market has remained relatively stagnant over the last few years, some niche premium brands have shown growth, with the consumer’s increased demand for high-quality condiments. Recently, however, consumers have also started looking for low-sodium condiments—almost impossible to find in packaged products.
Fresh Condiments Add to Culinary Delight
As consumers look for healthy food alternatives, chefs are using more fresh herbs and spices to add flavor to their culinary dishes. An extensive knowledge of condiments, particularly fresh herbs and spices, is paramount for tomorrow’s chef. Culinary school courses offer the perfect forum to learn how to maximize flavor using a tasteful variety of condiments. Recognizing this trend, more and more restaurants are planting fresh herb gardens outside their kitchens to satisfy consumer demand.
Condiment Savvy
A culinary school education allows aspiring chefs to develop an intuitive understanding of condiments. You’ll discover which condiments are the perfect choices to spice up your signature dishes. All in all, condiments are a crucial ingredient when preparing for a successful culinary career.
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Source(s):
California Culinary Academy
Get your Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management degree at the acclaimed California Culinary Academy in beautiful San Francisco, CA.
The Art Institutes
Turn your passion into a four-star career. At The Art Institutes, you'll explore traditional, fundamental cooking skills and get hands on training in our student-run restaurants.
Western Culinary Institute
Western Culinary Institute (WCI) offers world-renowned Le Cordon Bleu Programs in the heart of one of the nation's most beautiful and culturally-thriving cities — Portland, OR.
