swap_horiz Ugba Alternatives

1

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.0 Excellent

2

Sherry Vinegar

Sherry vinegar is a gourmet wine vinegar produced in the Jerez region of Andalusia, Spain, where its production is prote...

Spanish Aged Condiment Andalusia

8.9 Great

3

Crème fraîche

Crème fraîche is a French cultured dairy product with a fat content of approximately 30%, made by allowing cream to ferm...

French Rich Cultured Dairy

8.6 Great

4

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

5

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.5 Great

6

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

7

Preserved lemon

Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons...

North African Citrus Condiment Vegetable

8.3 Great

8

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

9

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.3 Great

10

Pao Cai

Pao cai is a Chinese preparation of vegetables preserved through fermentation in a seasoned brine, with Sichuan pao cai...

Spicy Condiment Sichuan Lacto Fermented

8.3 Great

11

Tabasco sauce

Tabasco sauce is a brand of hot sauce made by the McIlhenny Company of Avery Island, Louisiana. First produced in 1868 b...

American Spicy Fermented Condiment

8.2 Great

12

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.1 Great

13

Garum

Garum was a fermented fish sauce that served as a fundamental ingredient in the cuisine of ancient Rome and throughout t...

Historical Fermented Fish Condiment Fish

8.1 Great

14

Hoisin sauce

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking....

Chinese Sweet Umami Condiment

8.1 Great

15

Sriracha

Sriracha is a type of hot chili sauce named after the coastal city of Si Racha in Thailand, where it was traditionally s...

Condiment Tangy Hot Sauce Fermented Chili

8.1 Great

16

Sour cream

Sour cream is a North American and Eastern European fermented cream product with roughly 20% fat content, produced by cu...

European Cultured Dairy Condiment

8.0 Great

17

Attieke

Attiéké is a couscous-like fermented cassava dish originating in Côte d'Ivoire, recognized by UNESCO as part of the inta...

Vegetable West African Ivorian Fermented Cassava

7.9 Good

18

Terasi

Terasi is an Indonesian fermented shrimp paste made from finely ground shrimp mixed with salt and fermented over several...

Fermented Indonesian Condiment Fish

7.9 Good

19

Dawadawa

Dawadawa is a traditional West and Central African condiment produced by fermenting the seeds of the African locust bean...

Fermented Condiment West African Soy

7.2 Good

20

Ogiri

Ogiri is a group of strongly flavored fermented seed condiments used in West African cooking, particularly in Nigeria. D...

Condiment West African Pungent Legume

6.9 Fair