If Korea has kimchi, China has pao cai and Germany has sauerkraut, the Philippines has the atchara. Often served with grilled dishes like pork barbecue, this pickled condiment is made of julienned green papaya, carrots, onions and garlic, pickled in a vinegar-salt-sugar mixture. Atchara (also spelled atsara or achara) is believed to have originated from acar, a vegetable pickle and the local version of Indian achar that is popular in Indonesia, Malaysia, Singapore and Brunei. Indian achar is made of vegetables brined in vinegar, oils and Indian spices.

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Filipina food technologist, pharmaceutical chemist and war heroine María Orosa invented banana ketchup during the Second World War, at a time when there was a shortage of tomatoes, which were the main ingredient of ketchup. It could be recalled that the Americans fought together with the Filipinos during the war, and Americans are very fond of tomato ketchup.

Orosa made a version using banana, sugar, vinegar and spices, dyed red to make it look like tomato ketchup. It was in 1942 when Magdalo V Francisco started producing banana ketchup commercially, thus the birth of the brand Mafran. In 1960, Universal Food Corporation (UFC), another producer of banana ketchup, was formed. Today, this classic Filipino condiment is exported to countries where there is a substantial Filipino migrant population. 

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Like anywhere else in the world, the Philippines has many variations of vinegar depending on the region or town it originated. From the simplest sukang Paombong (named of the town in Bulacan where it came from) to the more complex sinamak (Iloilo version of coconut vinegar infused with garlic, ginger and chillies) and pinakurat (spiced coconut sap vinegar from Iligan City), there is a wide array to choose from, depending on the sourness and spiciness level that you prefer. It is paired with practically any dish—be it fried or grilled—and is also one of the major ingredients of the classic Filipino dish, adobo. 

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While not unique to the Philippines, bagoong is another condiment that has morphed into different versions throughout the country. The most popular is the bagoong alamang, which is made of fermented krill or shrimp paste. When sauteed with onions, garlic, tomatoes and sometimes fatty bits of pork (also known as bagoong gisado), this pungent condiment pairs well with many Filipino dishes including kare-kare. Bagoong isda (fish bagoong) on the other hand is made of fermented fish and is popular in Luzon and some parts of Visayas. In southern Visayas and Mindanao, a version of fish bagoong made with anchovies called guinamos is the go-to. 

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An all-around sauce made of ground liver and breadcrumbs, lechon sauce or sarsa is a versatile condiment that's not only for lechon or roast pork, but also for other grilled or fried dishes. Some even like it on its own drizzled on top of steaming hot rice. A popular brand is Mang Tomas, which was brought to existence by Tomas de los Reyes, a meat vendor and owner of the first-ever lechon store in La Loma, Quezon City back in the Fifties.

While the industry boomed and many followed suit, ironically, it was not a battle of who has the best lechon; rather, it was a battle of who has the best sarsa or sauce. It is in this battle that de los Reyes won. Labelled after his first name, the Mang Tomas sarsa has become a staple all-around sauce in many Filipino dining tables even up to this day.

See also: Where to eat the best lechon in the Philippines according to top chefs

Dark, light, brewed and a lot more—soy sauce is perhaps one of the most famous condiments shared by many Asian countries. In the Philippines, the most common is the dark version, which diners usually mix with chillies, onions and calamansi, thus the name toyomansi (toyo or soy sauce with calamansi). It is usually paired with grilled foods, dim sum and practically any dish that needs that salty-sour kick. 

Read more: 11 Must-try Filipino dishes: sinigang, laing, kare-kare, and more

A pantry staple in East and Southeast Asia, fish sauce (locally called patis) is a salty liquid condiment derived from fish or krill that have undergone a long fermentation process. Packed with umami, this humble condiment has been embraced by cooks around the world. In the Philippines, it is often enjoyed as is or mixed with a souring agent like calamansi, batuan, sampaloc or vinegar. It is also used for marinades or as substitute to salt in some dishes. 

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