Condiments allow people to customize their food to suit their own preferences, says Mackenzie Hannum, a food and taste scientist at the Monell Chemical Senses Center in Philadelphia. So if you like spicy food, you can add a condiment made with chili peppers. These contain capsaicin—a chemical that creates a fiery sensation in your mouth. If you enjoy tangy tastes, you can choose a condiment based on vinegar—an acid, or chemical with a sour flavor.
In the past decade, the variety of condiments available on supermarket shelves has exploded. That’s because people are looking to try new flavors, says Hannum. So now, along with American staples like ketchup, mayo, and mustard, many stores stock condiments from around the world. This includes jam-like chutney from India, garlicky chimichurri from Argentina, gochujang pepper paste from Korea, and smoky North African harissa—just to name a few!