Discoveries at the Jungle Condiment Month: Jufran Banana Sauce from The Philippines and Ziyad Tahini from the Middle East

The term condiment comes from the Latin condimentum, meaning “spice, seasoning, sauce” and from the Latin condere, meaning “preserve, pickle, season.” Condiments were known in Ancient Rome, Ancient India, Ancient Greece, and Ancient China. There is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable. The Romans made the condiments garum and liquamen by crushing the meat of various fish and fermenting it in salt, leading to a flourishing condiment industry. Apicius, a cookbook based on 4th and 5th century cuisine, contains a section based solely on condiments.

We have come a long way in terms of condiments since then. Even the original fish sauces, tahini, vinegars, and mustards are still around, we just put our own modern twists on them. This month, we are featuring condiments from all corners of the world. Some pay homage to the early days, while others are decidedly more modern. Come in and spice up your dishes with condiments from the Jungle!

Jufran Banana Sauce from The Philippines

This sauce is very popular in the Philippines and is made from mashed banana, sugar, vinegar, and spices. It is similar to ketchup and was first made during World War II when there was a tomato shortage, but there were plenty of bananas. In Filipino households they use this on many assorted dishes – omelettes (torta), hot dogs, hamburgers, fries, fish, charcoal-grilled pork barbecue and chicken skewers, and other meats.

Where you can find these: Fairfield Location: Orange 6  // Eastgate Location: Pink 9

This sesame seed paste is an ingredient in many Mediterranean recipes including tabouli, hummus, and more! Tahini is a paste made from crushed/pureed sesame seeds. Many people use it in dips for vegetables, on salads, or on sandwiches.

Where you can find these: Fairfield Location: Yellow 8 // Eastgate Location: Pink 5