Sauces and condiments in the Tayyibat system: ketchup, mustard, vinegar, mayonnaise

Short answer

Straight answers, condiment by condiment. Ketchup: kept, in moderation. Mustard: kept, in moderation. Sugarcane vinegar: kept. Salt and tahini: kept. Pickled lemon and olives: kept, in moderate quantity. All of these condiments appear in the site's official list of 122 foods. Mayonnaise, soy sauce and harissa: they are not on the system's list. They therefore have no status here, and this article does not rule on them: their status is not deduced from their ingredients. For spices (cumin, paprika, cardamom and the rest), see the article already published: the list of allowed spices.

The table: one condiment, one status

Each condiment in the question, with its status and the condition when there is one.

Seven condiments are kept, four of them with a stated measure: ketchup, mustard, pickled lemon, and olives. "Not on the list" does not mean set aside: it means the list does not name them. The full food list covers all 122 foods of the system, not only the condiments.

Ketchup and mustard: in moderation

Both are kept, and the list attaches only one condition: moderation. It gives no figure for the quantity, so this article does not invent one. To choose them, go for a ketchup with a real tomato base and a Dijon or yellow mustard. Both are accepted, in moderation, for the children's table. You will find the detail on the ketchup and mustard pages.

Vinegar, pickled lemon, olives, salt, tahini

Sugarcane vinegar is the only vinegar named on the list, and it is kept without condition. A simple use: a splash over cooked vegetables or in a sauce. The sugarcane vinegar page covers the essentials. Another vinegar (wine, cider, balsamic) is not named, so this article does not rule on it. Pickled lemon and olives are kept, in moderate quantity. Salt is kept, without condition. Tahini is kept too, with no condition given in the list. With the list alone, you can already season a lot: olive oil (highly recommended, for daily use), sugarcane vinegar, salt, a little pickled lemon or a few olives. None of them asks for a complicated condition: only the pickled lemon and the olives are to be kept to a moderate quantity.

Mayonnaise, soy sauce, harissa: what the list does not say

Mayonnaise, soy sauce and harissa are not named on the list, so the article gives them no status. The system places them neither on the kept side nor on the set-aside side, and we do not turn them into a yes or a no from what they contain: that would be inventing a rule. A practical tip for restaurants: ask for sauces on the side. After that, the decision is yours, made with the facts in hand. For any other ready-made condiment or sauce, the approach is the same: look for its name in the list of 122 foods. If it is not there, it has no status here, and it is better to say so plainly than to guess. If you want to go further, you can receive the free excerpt of the guide: you leave your email address to get it.

Frequently asked questions

Are ketchup and mustard allowed in Tayyibat? Yes, both are kept, in moderation. The list gives no figure for the quantity. To choose them: a ketchup with a real tomato base and a Dijon or yellow mustard. Is mayonnaise allowed in Tayyibat? Mayonnaise is not on the system's list, so this article does not rule on it: neither kept nor set aside. Its status is not deduced from its ingredients. What about soy sauce, harissa, or another vinegar? The same answer for soy sauce and harissa: neither is named on the list. For vinegar, only sugarcane vinegar is named, and it is kept; another vinegar has no line.