Kitchen sauce photo (38 Photos)

A dish of Georgian cuisine, a sauce characteristic of Georgia, prepared on the basis of nuts and fruits, as well as tomatoes and paprika.

Liquid seasoning for a main dish and/or side dish.

Abkhazian and Georgian hot seasoning.

A sauce based on red pepper or some other type of pepper that has a fiery taste, usually caused by capsaicins.

Italian sauce based on basil, pine seeds, parmesan cheese and olive oil.

The most common herbs in Georgian cuisine: basil, mint leaves, wild garlic, cilantro, tarragon, parsley, tarragon, dill seeds, savory, coriander, clove flowers, ground cinnamon.

Various parts of plants that have a specific, more or less stable aroma and taste, traditionally added to food in small doses, mainly to improve the taste of products, as well as to prevent their rapid spoilage.

A sauce whose main component is garlic.

Teriyaki is a traditional Japanese method of frying using a sweet sauce common in Japanese cuisine.

Vegetable sauce based on tomatoes.

Georgian sauce is mainly used with fish, meat, poultry, potato and pasta side dishes.

A tomato-based sauce originating in the Catalan province of Tarragona.

Found in various forms throughout Turkey and the former Ottoman Empire, cacik is a refreshing sauce made from strained or diluted yogurt mixed with finely chopped cucumbers and minced garlic.

A classic French sauce named after the French region of Bordeaux, which is famous for its wine.

Cold sauce based on mayonnaise and green onions.

Seasoning from Northern Iran, in particular from the Gilan province and the Mazandaran province.