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Classically a condiment was used to add more flavour to food; oils, vinegars, pickles, sauces, herbs & spices each add a note which enhances simple dishes of meat, fruit or vegetables. Perhaps the most common condiment used worldwide would be salt, a white crystalline substance made up of the elements sodium and chlorine (Na + Cl) which gives seawater its characteristic taste. Pepper (piper nigrum), freshly grated or in powder form, is often paired with salt at the dinner table. It imparts a hot, spicy taste which stimulates the digestive juices.