Condiments Spread Flavor

Latin American flavors

Another region producing many diverse and currently popular condiments is Latin America—from Mexico through Central and South America and the Caribbean.

Salsa is usually first on many people’s list as a typical Latin America condiment, and it tops the list in American households, as well. Versions can range anywhere from the tomato-sauce-based, thick salsas commonly found at many restaurants and supermarkets to delicious, well balanced salsa verde made with tomatillos and serrano chile. Not only does each Latin American region have its own versions and methods for making salsa, but the people who live there still make their own, leading to an amazing number of variations. Mango salsa, which also includes tomatoes, cilantro, lime juice and cumin, complements fish, chicken, pork or even vegetarian dishes with its bold, zesty flavors.

Mexico provides another group of condiments used for tacos that require no cooking: cilantro, onion and lime wedges. Almost all taquerías serve tacos made fresh and topped with chopped cilantro, diced onion (rinsed) and a squeeze of fresh lime juice to help balance the commonly used fatty cuts of meat—a combination that could make a nice relish-type condiment. Rinsing the onions takes away some of their sharp flavor, but extenuates the crunchy texture.

The Caribbean islands are home to one of the most-famous of all condiments, a traditional seasoning called jerk. Jerk can refer to the method in which the meat is rubbed with seasoning and grilled over an open fire. However, it is also the flavor from the jerk seasoning. A mix of allspice, pepper, Scotch bonnet pepper, thyme, salt and sometimes cinnamon can be used not only as a traditional seasoning for protein before grilling, but also sprinkled over sautéed fish or added to a salad vinaigrette to contribute a Caribbean flavor to almost anything.

In Argentina we find one of the fastest-growing condiments in terms of popularity, chimichurri sauce—a mixture of herbs like parsley and oregano, garlic, vinegar, and oil that is used in different forms. It can function as a meat marinade but is most commonly used as a condiment to top grilled meats, poultry and vegetables, and chorizo sandwiches. Adding garlic, oil and herbs to grilled meats produces a heightened umami flavor combination.

Investigating flavor

It is critical to pay attention to flavor from concept through commercialization to ensure quality, consistent flavors and desirable outcome. Balance (bitter, umami, nutrition, fat), acidity, sweetness, intended flavor and texture, color, and saltiness should factor into the design process and throughout manufacturing. One can argue that, of these, the three most important components affecting flavor are salt, acidity and sweetness.

Umami is closely associated with monosodium glutamate and nucleotides. The taste of “deliciousness” can be expanded to include other ingredients that add a savory likeness and contain high concentrations of protein and enhancement: Yeast extract, hydrolyzed vegetable protein, soy sauce, mushroom extract, parmesan cheese, whey and fermented fish sauces all enhance the flavors of a condiment. The correct use level is important—you do not want any one ingredient to be polarizing.

Certain flavor systems or “tricks of the trade,” such as layering different types of flavors—like combinations of distinct top notes, Maillard reaction flavors and compound flavors—are used in flavor houses to maximize flavor impact. A chef may use the same type of process. The scientific approach is based on analysis of flavors and their molecular structure, while the approach of a creative chef is based on flavor and the effects on a particular application. Both disciplines seek the same end result—adding different types of flavors to foods for maximum impact:

Top notes—a mixture of chemicals focused on the aroma of the product you are trying to reproduce;

Reaction or process flavors—based on the Maillard reaction, flavors formed by cooking proteins with carbohydrates;

Compounded flavors—the art of building flavors complemented by flavor chemist knowledge.

A condiment can make or break a dish. And innovative spins on traditional, accepted condiments—as well as interpretations of ethnic versions—can create new levels of interest, perhaps creating a new taste sensation. After all, “it is all about flavor.”

Charlie Baggs is executive chef and president, and Newman Miller is corporate chef, of Charlie Baggs, Inc., Chicago, a foodservice consulting company, and both are members of the Research Chefs Association. For more information on Charlie Baggs, Inc., visit the company website at charliebaggsinc.com or call the Innovation Center at 773/880-9108.