Sauces
Narsharab
Narşərab
Azerbaijan
Pomegranate juice boiled down to a dark, syrupy, sharply sour sauce, poured over grilled fish and sturgeon.
Original eatfuls sticker artwork
What it is
A closer look at Narsharab.
Pomegranate juice boiled down to a dark, syrupy, sharply sour sauce, poured over grilled fish and sturgeon.
What to look for
Know it when you find it.
Real narsharab is thick, near-black and unsweetened. The thin bright-red bottles are diluted with sugar.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Narsharab.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Аджика
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Afghanistan
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چتنی
Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
Antiguan Pepper Sauce
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Dominican Republic
Agrio de Naranja
A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.
Timor-Leste
Timorese Chili Paste
Ai-manas
The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
Aioli
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
Ají de Piña
A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.