How are condiments categorized in the food industry?

Condiments are classified by usage (tabletop vs. cooking), texture (liquid, paste, or solid), and origin, with regional differences shaping categorization: in North America, table condiments like ketchup, mustard, and mayonnaise are distinct from cooking sauces, while in Southeast Asia, condiments often double as marinades (e.g., fish sauce). In Europe, savory spreads like tapenade are grouped with condiments, whereas in Latin America, spicy salsas and moles form a separate subcategory. Despite variations, the broad classification hinges on their role as flavor enhancers, with liquid and paste forms comprising over 70% of global condiment sales due to ease of use.