Hot dog with ketchup and mustard

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NGSS: LS1.D, PS1.A

CCSS: Literacy in Science: 7

TEKS: 6.2D, 7.2D, 8.2D, AP.3G

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Condiment Craze

From ketchup to sriracha, discover the history and science behind popular dips, sauces, and spreads

May 9, 2022
By Jess Romeo

AS YOU READ, THINK ABOUT how condiments help make food tastier.

Whether you’re dipping fries in ketchup, slathering a sandwich with mayo, or squirting mustard on a hot dog, condiments are a great way to add an extra boost of flavor to food. These toppings can span all five basic tastes: bitter, salty, sour, sweet, and umami, or savory.

You might dip fries in ketchup or smear a sandwich with mayo. Maybe you squirt mustard on a hot dog. Condiments are a great way to add an extra boost of flavor to food. These toppings cover all five basic tastes. They can be bitter, salty, sour, sweet, or umami (savory).

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In 2021, 91 percent of people in the U.S. used ketchup—often considered America’s most popular condiment.

SOURCE: SIMMONS NATIONAL CONSUMER SURVEY

Condiments allow people to customize their food to suit their own preferences, says Mackenzie Hannum, a food and taste scientist at the Monell Chemical Senses Center in Philadelphia. So if you like spicy food, you can add a condiment made with chili peppers. These contain capsaicin—a chemical that creates a fiery sensation in your mouth. If you enjoy tangy tastes, you can choose a condiment based on vinegar—an acid, or chemical with a sour flavor.

In the past decade, the variety of condiments available on supermarket shelves has exploded. That’s because people are looking to try new flavors, says Hannum. So now, along with American staples like ketchup, mayo, and mustard, many stores stock condiments from around the world. This includes jam-like chutney from India, garlicky chimichurri from Argentina, gochujang pepper paste from Korea, and smoky North African harissa—just to name a few!

Condiments allow people to customize their food to fit their own preferences, says Mackenzie Hannum. She’s a food and taste scientist at the Monell Chemical Senses Center in Philadelphia. Do you like spicy food? Then add a condiment made with chili peppers. These contain a chemical called capsaicin. It creates a burning sensation in your mouth. Do you enjoy tangy tastes? Choose a condiment based on vinegar. It’s an acid, or chemical with a sour flavor.

Supermarkets are carrying more condiments. The variety has exploded in the past decade. That’s because people are looking to try new flavors, says Hannum. Stores carry American staples like ketchup, mayo, and mustard. But many also stock condiments from around the world. This includes jam-like chutney from India and garlicky chimichurri from Argentina. You might also find gochujang pepper paste from Korea and smoky North African harissa. And that’s just to name a few! 

REGIONAL FAVORITES

This map shows the most popular condiment in different U.S. cities relative to the rest of the country.

This map shows the most popular condiment in different U.S. cities relative to the rest of the country.

JIM MCMAHON/MAPMAN ® (MAPS); SHUTTERSTOCK (MAP CONDIMENT ICONS)

SOURCE: INSTACART

SOURCE: INSTACART

DIG INTO THE DATA: What’s the most-purchased condiment in the city closest to where you live? Is it your favorite? Why or why not?

DIG INTO THE DATA: What’s the most-purchased condiment in the city closest to where you live? Is it your favorite? Why or why not?

REGIONAL FAVORITES

This map shows the most popular condiment in different U.S. cities relative to the rest of the country.

This map shows the most popular condiment in different U.S. cities relative to the rest of the country.

JIM MCMAHON/MAPMAN ® (MAPS); SHUTTERSTOCK (MAP CONDIMENT ICONS)

SOURCE: INSTACART

SOURCE: INSTACART

DIG INTO THE DATA: What’s the most-purchased condiment in the city closest to where you live? Is it your favorite? Why or why not?

DIG INTO THE DATA: What’s the most-purchased condiment in the city closest to where you live? Is it your favorite? Why or why not?

Condiment Origins

The origins of many popular condiments date back thousands of years.

The origins of many popular condiments date back thousands of years.

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7000 B.C.

Hot Sauce

The Aztec people, who lived in what is now Mexico, mixed chili peppers with water to create a spicy hot sauce.

7000 B.C.

Hot Sauce

The Aztec people, who lived in what is now Mexico, mixed chili peppers with water to create a spicy hot sauce.

ISTOCKPHOTO/GETTY IMAGES

300 B.C.

Ketchup

In Southeast Asia, small fish were fermented in salty brine to create kê-tsiap. Europeans and Americans later tried to replicate the recipe with different ingredients, including tomatoes.

300 B.C.

Ketchup

In Southeast Asia, small fish were fermented in salty brine to create kê-tsiap. Europeans and Americans later tried to replicate the recipe with different ingredients, including tomatoes.

SHUTTERSTOCK.COM

200 B.C.

Soy Sauce

A popular condiment in ancient China was a thick, fermented soybean paste known as jiang. Straining the liquid from this paste would eventually create soy sauce.

200 B.C.

Soy Sauce

A popular condiment in ancient China was a thick, fermented soybean paste known as jiang. Straining the liquid from this paste would eventually create soy sauce.

SHUTTERSTOCK.COM

50 A.D.

Mustard

The Romans were the first to use ground-up seeds of the mustard plant as a condiment. They mixed the powder with the skins and seeds of grapes to use as a sauce or spread.

50 A.D.

Mustard

The Romans were the first to use ground-up seeds of the mustard plant as a condiment. They mixed the powder with the skins and seeds of grapes to use as a sauce or spread.

DIG INTO THE DATA: How many years passed between the invention of ketchup and the first use of mustard?

DIG INTO THE DATA: How many years passed between the invention of ketchup and the first use of mustard?

Condiment Origins

The origins of many popular condiments date back thousands of years.

The origins of many popular condiments date back thousands of years.

SHUTTERSTOCK.COM

7000 B.C.

Hot Sauce

The Aztec people, who lived in what is now Mexico, mixed chili peppers with water to create a spicy hot sauce.

7000 B.C.

Hot Sauce

The Aztec people, who lived in what is now Mexico, mixed chili peppers with water to create a spicy hot sauce.

ISTOCKPHOTO/GETTY IMAGES

300 B.C.

Ketchup

In Southeast Asia, small fish were fermented in salty brine to create kê-tsiap. Europeans and Americans later tried to replicate the recipe with different ingredients, including tomatoes.

300 B.C.

Ketchup

In Southeast Asia, small fish were fermented in salty brine to create kê-tsiap. Europeans and Americans later tried to replicate the recipe with different ingredients, including tomatoes.

SHUTTERSTOCK.COM

200 B.C.

Soy Sauce

A popular condiment in ancient China was a thick, fermented soybean paste known as jiang. Straining the liquid from this paste would eventually create soy sauce.

200 B.C.

Soy Sauce

A popular condiment in ancient China was a thick, fermented soybean paste known as jiang. Straining the liquid from this paste would eventually create soy sauce.

SHUTTERSTOCK.COM

50 A.D.

Mustard

The Romans were the first to use ground-up seeds of the mustard plant as a condiment. They mixed the powder with the skins and seeds of grapes to use as a sauce or spread.

50 A.D.

Mustard

The Romans were the first to use ground-up seeds of the mustard plant as a condiment. They mixed the powder with the skins and seeds of grapes to use as a sauce or spread.

DIG INTO THE DATA: How many years passed between the invention of ketchup and the first use of mustard?

DIG INTO THE DATA: How many years passed between the invention of ketchup and the first use of mustard?

GLOBAL FLAVORS

Nearly every part of the world has its own traditional condiment that complements local foods and tastes.

Nearly every part of the world has its own traditional condiment that complements local foods and tastes.

JIM MCMAHON/MAPMAN ®

Sweden and Norway: Lingonberry Jam

Made from berries that grow wild in forests across Norway and Sweden, this sweet jam is served with potato pancakes, cabbage rolls, and meatballs.

Sweden and Norway: Lingonberry Jam

Made from berries that grow wild in forests across Norway and Sweden, this sweet jam is served with potato pancakes, cabbage rolls, and meatballs.

Mediterranean and the Middle East: Tahini

Made from ground sesame seeds, this nutty paste can be used as a dip for bread and vegetables.

Mediterranean and the Middle East: Tahini

Made from ground sesame seeds, this nutty paste can be used as a dip for bread and vegetables.

Japan: Wasabi

Grinding the roots of the wasabi plant creates a spicy green paste often served with sushi. Most “wasabi” sold in the U.S. is actually a less expensive mixture of horseradish, mustard, and green food coloring.

Japan: Wasabi

Grinding the roots of the wasabi plant creates a spicy green paste often served with sushi. Most “wasabi” sold in the U.S. is actually a less expensive mixture of horseradish, mustard, and green food coloring.

Australia: Vegemite

This thick, dark-brown spread made from yeast adds a salty, savory taste to toasted bread.

Australia: Vegemite

This thick, dark-brown spread made from yeast adds a salty, savory taste to toasted bread.

SOURCES: VEGEMITE.COM, THE WASHINGTON POST, TASTE ATLAS

SOURCES: VEGEMITE.COM, THE WASHINGTON POST, TASTE ATLAS

DIG INTO THE DATA: What factors do you think influence the condiments eaten in different parts of the world?

DIG INTO THE DATA: What factors do you think influence the condiments eaten in different parts of the world?

GLOBAL FLAVORS

Nearly every part of the world has its own traditional condiment that complements local foods and tastes.

Nearly every part of the world has its own traditional condiment that complements local foods and tastes.

JIM MCMAHON/MAPMAN ®

Sweden and Norway: Lingonberry Jam

Made from berries that grow wild in forests across Norway and Sweden, this sweet jam is served with potato pancakes, cabbage rolls, and meatballs.

Sweden and Norway: Lingonberry Jam

Made from berries that grow wild in forests across Norway and Sweden, this sweet jam is served with potato pancakes, cabbage rolls, and meatballs.

Mediterranean and the Middle East: Tahini

Made from ground sesame seeds, this nutty paste can be used as a dip for bread and vegetables.

Mediterranean and the Middle East: Tahini

Made from ground sesame seeds, this nutty paste can be used as a dip for bread and vegetables.

Japan: Wasabi

Grinding the roots of the wasabi plant creates a spicy green paste often served with sushi. Most “wasabi” sold in the U.S. is actually a less expensive mixture of horseradish, mustard, and green food coloring.

Japan: Wasabi

Grinding the roots of the wasabi plant creates a spicy green paste often served with sushi. Most “wasabi” sold in the U.S. is actually a less expensive mixture of horseradish, mustard, and green food coloring.

Australia: Vegemite

This thick, dark-brown spread made from yeast adds a salty, savory taste to toasted bread.

Australia: Vegemite

This thick, dark-brown spread made from yeast adds a salty, savory taste to toasted bread.

SOURCES: VEGEMITE.COM, THE WASHINGTON POST, TASTE ATLAS

SOURCES: VEGEMITE.COM, THE WASHINGTON POST, TASTE ATLAS

DIG INTO THE DATA: What factors do you think influence the condiments eaten in different parts of the world?

DIG INTO THE DATA: What factors do you think influence the condiments eaten in different parts of the world?

Hot Commodity

According to a recent survey, 74 percent of Americans eat hot sauce with their food. This graph shows some of the foods they like to top with hot sauce.

According to a recent survey, 74 percent of Americans eat hot sauce with their food. This graph shows some of the foods they like to top with hot sauce.

ISTOCKPHOTO/GETTY IMAGES

SOURCE: INSTACART

SOURCE: INSTACART

DIG INTO THE DATA: Which foods did more than half of those polled report topping with hot sauce?

DIG INTO THE DATA: Which foods did more than half of those polled report topping with hot sauce?

Hot Commodity

According to a recent survey, 74 percent of Americans eat hot sauce with their food. This graph shows some of the foods they like to top with hot sauce.

According to a recent survey, 74 percent of Americans eat hot sauce with their food. This graph shows some of the foods they like to top with hot sauce.

ISTOCKPHOTO/GETTY IMAGES

SOURCE: INSTACART

SOURCE: INSTACART

DIG INTO THE DATA: Which foods did more than half of those polled report topping with hot sauce?

DIG INTO THE DATA: Which foods did more than half of those polled report topping with hot sauce?

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What other condiments have you tried? Pick one and do research to learn more about its history and how it is commonly used. Create your own colorful infographic sharing its history, ingredients, and other interesting statistics or information about that condiment. Share your infographic with a classmate or your teacher.

What other condiments have you tried? Pick one and do research to learn more about its history and how it is commonly used. Create your own colorful infographic sharing its history, ingredients, and other interesting statistics or information about that condiment. Share your infographic with a classmate or your teacher.

What other condiments have you tried? Pick one and do research to learn more about its history and how it is commonly used. Create your own colorful infographic sharing its history, ingredients, and other interesting statistics or information about that condiment. Share your infographic with a classmate or your teacher.

What other condiments have you tried? Pick one and do research to learn more about its history and how it is commonly used. Create your own colorful infographic sharing its history, ingredients, and other interesting statistics or information about that condiment. Share your infographic with a classmate or your teacher.

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