Functions Of Condiments

Each type of condiment contains unique ingredients that distinguish it from other ingredients. This common characteristic of condiments is also the primary reason for their flavoring properties.
These special ingredients in condiments can remove the fishy or odor of the main ingredients, enhance the flavor of dishes, change the appearance of dishes, and enhance their color. They can also stimulate appetite, sterilize, and aid digestion.
For example, condiments like MSG, soy sauce, and sauces all contain amino acids, which enhance the umami flavor of food. Coriander, Sichuan peppercorns, soy sauce, and sauces all have an aromatic aroma. Onions, ginger, and garlic contain special capsaicinoids, which stimulate appetite and aid digestion. Wine, vinegar, and ginger can remove fishy or greasy flavors. Condiments also contain essential nutrients. For example, soy sauce and salt contain minerals such as sodium chloride, which are essential for the human body. Vinegar and MSG contain various types of proteins, amino acids, and sugars. Furthermore, some condiments have medicinal properties that enhance human physiological functions.