UK chooses spicy sauce as best condiment
It means that traditional favourites like tomato sauce have missed out on the top spot.
No meal, no matter how glamorous or insignificant, is complete without being smothered by condiments. Be it fish and chips drowned in vinegar or burgers coated with thick layers of barbecue sauce, food is never satisfied without a spread of enjoyment. I even put mustard on my breakfast cereal.
In order to advance as a society we must continue to innovate, and the results from a newly released survey show that the UK’s use of condiments has taken a stark change of direction.
Despite the queen of all sauces since memories began having been the dominating ketchup, there is now a new victor in town: sriracha.
Flavoured with chilies, garlic, vinegar, sugar and salt, the sauce is believed to originate from Thailand. Despite its seemingly inevitable success at being a bastion of bad breath, sriracha only scores 1,000-2,500 on the Scoville scale for measuring the intensity of chili peppers, achieving a rating of “mildly pungent”. I won’t be putting any in my milkshakes anytime soon, though.
The investigation – carried out by website Exante using internet search data – found that the humble tomato sauce has been kicked into second place, followed by wasabi in third, mayonnaise fourth and chimichurri fifth. The list continued with Worcestershire sauce, piri-piri, brown sauce, harissa and sour cream.
With plenty of time spent indoors over the past few months, it seems that people have been dedicating time to create their own food dressings, rather than simply relying on store-bought produce. Salsa achieved the most recognition among the survey’s results, followed by mayo.
Interestingly, the survey suggested that a north-south divide between traditional and contemporary condiments may exist. The results hypothesised that classics such as mayonnaise, ketchup and Worcestershire sauce dominate the north of the country, whereas southern areas are more intrigued by hot sauces. They have the weather to match, I suppose.