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condiment(kŏn′dĭ-mĕnt) [L. condire, to pickle]
Aromatic: vanilla, cinnamon, cloves, chervil, parsley, bay leaf. Acrid or peppery: pepper, ginger, tabasco, all-spice. Alliaceous or allylic: onion, mustard, horseradish. Acid: vinegar, capers, gherkins, citron. Animal origin: caviar, anchovies. Miscellaneous: salt, sugar, truffles.
In general, with the exception of sugar, condiments have little nutritional value. They are appetizers, stimulating the secretion of saliva and intestinal juices.