Discoveries at the Jungle Condiment Month!
Back to feed- Posted: 7/3/2017
- Categories: Discoveries at the Jungle
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!
Hengstenberg Mustard from Germany
Where you can find these: Fairfield Location: Orange 19 // Eastgate Location: Yellow 6
Did you know? As members of Brassica or Sinapis genera, mustard plants are close relatives to a surprising variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage.
Where you can find these: Fairfield Location: French Section // Eastgate Location: Yellow 4
Did you know? Mustard was first recorded as being prepared by wealthy Romans, who mixed wine and mustard seeds and added it to their meals.
