Sauces and Condiments: the Most Typical Specialties

Wasabi sauce.

‘Wasabi’ is one of the most famous specialties from Japan, consisting of a soft, green paste, more or less bright. It boasts very ancient origins and is used to accompany some of the most typical dishes from the land of the rising sun: above all, sushi. (Read more)

Japan – Section: Sauces and condiments

Genoese Basil PDO.

Basil is a plant native to India, whose value was well known since the days of the Romans and Egyptians. The one produced in Genoa and, more generally, in the Italian Region of Liguria, is particularly appreciated for its quality: the result of the unique characteristics of the territory. It’s no coincidence that it’s the ideal ingredient for the preparation of one of the local specialties: Pesto. (coming soon)

Italy – Section: Sauces and condiments

‘Chimichurri’: Asado sauce.

‘Chimichurri’ is one of the most traditional Argentine sauces, prepared with olive oil, red wine vinegar, garlic, and many spices. It’s widely considered the ideal condiment for Asado, the famous South American meat specialty (Read more)

The degree of spiciness of the various types of chili peppers is generally measured using the ‘Scoville scale’, created in the early 1900s by the American chemist Wilbur Scoville. The heat sensation, more or less intense, that is felt when eating this fruit, does not correspond to a real increase in temperature but is due to the interaction between a substance, the ‘Capsaicin’, and the receptors located inside the mouth. The record for the hottest chili pepper in 2020, is held by the scary ‘Carolina Reaper’.