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Relish (Condiments) — Ingredient · Foodgeist
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Ingredient
Relish
Cooked, pickled, or chopped vegetable or fruit used as a condiment
Condiments
About
A relish is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.
Aroma profile
Derived from this ingredient’s flavor compounds
0×24
odor_active×11
odorless×10
1×5
2×4
fatty×4
rancid×4
3×3
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Ketchup2 axes agreeused together in recipesshares flavor compounds
Mustard2 axes agreeused together in recipesshares flavor compounds
Vinegar2 axes agreeused together in recipesshares flavor compounds
Eggs2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Salmonella typhimurium DT170→ was potentially transmitted through →cross-contaminated relishes and dressings
“Investigators of food poisoning outbreaks linked to takeaway food should consider cross-contaminated relishes and dressings as well as undercooked meat as potential vehicles of infection”
Salmonella typhimurium DT170→ was associated with →kebab meat and yoghurt relish
“A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P = 0.002), doner kebabs (odds ratio 7.9, 95 % confidence interval 1.5-20.5, P = 0.02) and kebabs with yoghurt based relish (odds ratio undefined, P = 0.009)”
Salmonella typhimurium DT170→ was not associated with →kebabs with mayonnaise-based relish
“but not with eating kebabs with mayonnaise-based relish (odds ratio 2.4, 95 % confidence interval 0.4-13.9, P = 0.53)”
What science says
safety threshold
“Investigators of food poisoning outbreaks linked to takeaway food should consider cross-contaminated relishes and dressings as well as undercooked meat as potential vehicles of infection”
Salmonella typhimurium DT170→was potentially transmitted through→cross-contaminated relishes and dressings
“A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P = 0.002), doner kebabs (odds ratio 7.9, 95 % confidence interval 1.5-20.5, P = 0.02) and kebabs with yoghurt based relish (odds ratio undefined, P = 0.009)”
Salmonella typhimurium DT170→was associated with→kebab meat and yoghurt relish
