Types of Sauces - Tamarind and Tobasco

Text by: Tanya Munshi
Tamarind sauce

• Will any samosa or kachori be complete without the sweet, spicy and tangy sauce?
• A wonderful blend of tamarind, black pepper, sugar, salt, toasted white cumin seeds this is a delicious sauce.
• It is widely used to flavour dahi wadas as well.

Tabasco sauce

• It’s a red hot spicy sauce with a mild capsicum flavour.
• Popularly used over pizzas, steaks, sizzlers and roast food items.
• Now a colloquial term, ‘Tabasco’ is a brand name used by the McIlhenny Company of Avery Island, Louisiana of the United States.

Types of Sauces> Tomato and Soya

Text by: Tanya Munshi

Tomato sauce

• It is probably one of the most widely used sauces all over.
• It is used both to flavour a dish, such as pasta or used as an accompaniment such as with French fries.
• Tomato sauce can be of several types. For instance, the one’s that are used in India may or may not consist of onions and garlic.

Soya sauce

• A popular ingredient and an accompaniment in Chinese cuisine is the Soya sauce.
• It is a fermented sauce, which contains ingredients from roasted soybeans, roasted grain, salt and water.
• Usually a certain amount of alcohol is also added as a preservative for the sauce.

Types of Sauces> Worcestershire Sauce

Text by: Tanya Munshi

Worcestershire Sauce

Ø It is a fermented flavouring ingredient mainly used for steamed, roasted or grilled food items.

Ø Also known as the Worcester sauce, it can be used to flavour the popular drink Bloody Mary.

Ø This sauce is used to marinade and flavour meats as well.

Ø As per the original recipe of the Lea and Perrins, Midland Road, Worcester, England, its main ingredients are malt vinegar, spirit vinegar, tamarind extract, sugar, salt, anchovies (tiny Mediterranean fish), molasses, onions, garlic etc.

Ø But there are variations to this sauce recipe, where black current and raisins are also used.