Ketchup – Condiments are the unsung heroes of the culinary world. Click through the gallery to see if your favorites match our favorites. We start off with ketchup: Just try to name seven things that won't go well with it.
Hummus – Many countries claim to be the original home of hummus. We're happy to eat this blend of chickpeas with tahini, olive oil, lemon juice, salt and garlic anywhere.
Nam jim gai – Nam jim gai is a Thai sweet chili sauce. Come for the syrupy texture, stay for the lingering spice.
Salsa – Nachos make good spoons for eating salsa, a fresh "salad" made with tomatoes, onions, chili, cilantro and lemon juice.
Sesame oil – Made from toasted sesame seeds, this Asian condiment has a robust smell and flavor.
Mustard – Without mustard that dog just ain't hot.
Lingonberry jam – Swedish meatballs = Mmmm. Swedish meatballs + lingonberry jam = Mmmmmmmmmmmm.
Chutneys – Perfect accompaniments to an Indian meal: Tamarind, mint and mango chutneys.
Brown sauce – Brown sauce may have an uninspiring name but there are countless creative ways of using it.
Pesto – Four centuries old and still not going out of fashion: pesto.
Vegemite – The mighty Vegemite: misunderstood by non-Australians since 1922.
Relish – Great name, great condiment. Relish is a sauce usually made from chopped fruit or vegetables.
Miso – A soy sauce byproduct, miso has risen to be a star in its own right. Hokkaido ramen is famous for its miso soup base.
Currywurst sauce – Fried pork sausage cut into slices and drowned in tomato sauce, curry powder and paprika. Germany loves currywurst and so should you.
Tartar sauce – A close cousin of mayonnaise or aioli, tartar sauce adds capers or pickles into the mix. A winner with virtually any fried bar snack.
Worcestershire sauce – To Mr Lea and Mr Perrins, the British chemists who created and bottled Worcestershire Sauce in 19th-century England, we raise a Bloody Mary in your honor.
Sriracha sauce – Mostly served with seafood in Thailand, Sriracha is commonly seen in Vietnamese pho joints.
Oyster sauce – A few drops of oyster sauce will render even the blandest dish desirable.
Soy sauce – If in doubt, add soy sauce.
Wasabi – Great wasabi treads a fine line between pain and pleasure.
Hoisin sauce – It's name means seafood in Cantonese, but hoisin doesn't actually contain seafood. Who cares when it tastes so good with duck or pork?
Harissa – These red peppers are used to make harissa paste, Tunisia's national condiment.
Aioli – Mayonnaise's more cosmopolitan cousin, aioli is made by mixing garlic paste, egg yolk, olive oil and mustard.
Tabasco – So hot right now. Tabasco is one of the most popular spicy sauces in the world.