Turun sinappi is a traditional mustard. The production of this mustard started in Turku in 1926, hence the name. It consists of finely ground mustard that's dark yellow in color, along with a variety of spices. There are four main types of the mustard – väkevä (strong), mieto (mild), tulinen (fiery), and linnan sinappi (mustard of the castle), with väkevä being the most popular type in the country.
In the early 2000s, the brand was bought by Unilever, but in 2014, the production of turun sinappi was moved back to Finland. The mustard is usually served as an accompaniment to sausages.
Gentleman's Relish is a traditional (and commercially branded) English anchovy paste that's produced by Elsenham Quality Foods, based in Elsenham in Hertfordshire, but it was originally invented by John Osborn in 1828. Traditionally sold in tiny crocks, the paste is made with a combination of anchovies, butter, spices, and herbs.
The recipe is is still a secret. Gentleman's Relish is usually enjoyed thinly scraped on buttered toast, either on its own or with slivered cucumber. Wine and tea make great pairings. The condiment can also be added to eggs or salad dressings, and it's a traditional component of Scotch woodcock.
Mel de cana, which translates as sugarcane honey, is, in fact, Madeiran sugarcane molasses produced by filtering, boiling, and then evaporating the extracted cane juice called garapa. The production of sugarcane in Madeira dates back to the 15 century, and over the centuries, different products besides sugar were produced here, such as alcohol and molasses.
Mel de cana is rich in different vitamins and elements. It is used in the production of many local specialties, namely biscuits, bread, and cakes, the most famous being the bolo de mel cake.
MAIN INGREDIENTS
Glyko triantafyllo Agrou is a concentrated syrup made from rose petals of the Rosa Damascena variety which is cultivated in Agros (a small village in the region of Pitsilia) for more than a hundred years. Other ingredients used in the production of this syrup are sugar, water and a small amount of lemon juice.
Mrs. Niki Agatheokleous, who inherited her mother’s recipe, began producing this aromatic syrup in 1985. The roses used in the production are carefully harvested around May by hand before being directly transferred to the production plant in order to retain moisture, essential oils, and aromas.
Bostongurka is a Swedish relish made with pickled gherkins, onions, red bell peppers, and spices such as mustard seeds. The relish was invented by a Swedish company named Felix, basing it on a Hungarian recipe. Originally, Bostongurka was prepared as a way to use up end pieces of leftover pickled gherkins.
Nowadays, it is typically paired with various sausages, especially with falukorv – a sausage made with pork, potato starch flour, and various spices. Despite the name, Bostongurka has no connections with the city of Boston.
Bavarian horseradish, also known in the Bavarian language area as Kren, is the root of the horseradish plant, which is used as a vegetable or spice. It has a snow-white, woody flesh and a unique aroma. In its raw state, the root is odorless, however if cut or rubbed, it releases a strong, biting scent that easily brings tears to the eyes.
Bavarian Horseradish has a high content of vitamin C, essential oils, and antibiotic substances. It is prepared using traditional recipes with vinegar, oil, and spices. Bavarian horseradish is a flavorful condiment for both fish and meat dishes, and it is an essential ingredient of the famous Tafelspitz.
English mustard is a traditional mustard variety originating from England. This type of mustard is characterized by its bright yellow color and thick texture. Although it’s often enjoyed as a condiment that’s used with cold or hot meat dishes, English mustard is most commonly used as a flavoring or cooking ingredient due to its strong flavor.
There are many bottled versions containing this mix of yellow and brown mustard seeds, but there’s also the powdered form which is mixed with cold water before use to unleash its full range of heat and flavors. For a milder flavor, mix it with milk instead of water.
Paška sol is a unique type of sea salt harvested on the Croatian island of Pag. The area has a long tradition of organized salt production, and nowadays salty pools cover an area of over 2 million square meters. Paška sol naturally contains all the minerals found in the sea, and it is available on the market in form of fine sea salt, coarse sea salt, and cvijet soli, or flower of salt, especially renowned for its rich, creamy, and slightly sweet taste.
Orgeat is a French-style almond syrup that is best known for its use in tropical cocktails. It is made with ground blanched almonds, water, and sugar, while the flavorings often include rose or orange blossom water. Although it is nowadays always prepared with almonds, it was initially made with orzo, or sometimes with a combination of orzo and almonds.
Orgeat is usually opaque and has a distinctive milky, opal color. Though it is mostly used as a cocktail ingredient, it also works well mixed with non-alcoholic drinks such as coffee or shakes. Similar beverages can be found in other cultures and regions.
Worcestershire sauce is a pungent, savory sauce made from anchovies that have been fermented in vinegar, with the addition of flavorings such as garlic, chili, salt, sugar, and onions. The sauce was invented in Worcester by John Wheeley Lea and William Perrins, two chemists who were once visited by Lord Sandys, Governor of Bengal.
He asked Lea and Perrins to make him a concoction based on a recipe he found in India. The duo made the sauce and didn't like it, so they stored it in their cellar, only to be amazed by the flavor after successive tastings. The exact recipe has never been published and remains a secret up to this day.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “23 Worst Rated European Condiments” list until April 19, 2025, 2,951 ratings were recorded, of which 2,177 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.