History of Thai sauce

Our Thai sauce is a bit sweet with pepper and garlic. It is noramlly used as a seasoning for fish and seafood, and sometimes will be served alongside garlic with meat and vegetable dishes.



Thai Sweet chili sauce (or sweet chili sauce), known as nam chim kai in Thailand, is a popular chili sauce condiment in Thai, Malaysian, and Western cuisine. It is commonly made with red Chile peppers (often 'Fresno Chili', Thai or red Jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredients such as fruit or refined sugar. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls.

History of Olivier Sauce

Olivier Sauce, which is a mixture of mayonnaise, pickles, carrots, vegetables, and spices, is perfect for Olivier Salad; it improves the color and taste of the salad and simplifies the preparation. This sauce is also delicious and exciting when used alone with cooked potatoes.


This sauce comes from a popular Olivier salad which is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, although this term can connote vinegret instead. A variation called Stolichny salad exists, and is also popular in Russian cuisine.

History of Ranch Dressing

Our ranch dressing can be used as a salad dressing or as a dip with raw vegetables like broccoli, cauliflower, carrots, and celery. This product is made from dairy, salt, garlic, and vegetable products.



In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served it to customers. It became popular, and they began selling it in packages for customers to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide.

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, , herbs. Ranch dressing has been the best-selling salad dressing in the United States since 1992. Ranch dressing is common in the United States as a dipping sauce for broccoli, carrots and celery as well as a dip for chips and "bar foods" such as french fries and chicken wings.

History of Thousand Island Sauce

Thousand Island Dressing is one of reputable salad dressings, which Mahram has been producing for over half of a century.


1000 Island dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada.Within that region, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner.

When University of Wisconsin sociologist Michael Bell and his graduate students attempted to determine the origin of Thousand Island dressing in 2010, they discovered the existence of a third origins story in which the original recipe was based upon French dressing.

History of French Dressing

French dressing is one of the oldest most famous dressing . This dressing has all ingredients you need to make any kind of salad for a variety of tastes.



French dressing is one of the four mother sauces. In the nineteenth century Marie-Antoine Carême wrote the recipe in his cooking notes. Marie-Antoine Carême was one of the first chefs to develop organized basic instructions for making different sauces. Later, French names were applied to each of Tomat, Béchamel, Velouté and Espagnole sauces.

In the twentieth century, the recipe for this sauce was changed again by adding new elements, such as mayonnaise. Pepper, paprika, chopped onions, vinegar, ketchup or mayonnaise are the variable components in this sauce. French sauce, unlike the other sauces in its family, has a spicy taste and it is often used for salad rather than sandwiches.

History of Mayo Mustard

We use mayonnaise in this mustard to decrease the spiciness. This product is the perfect seasoning for a variety of meat products and salads.



The Romans were probably the first to experiment with the preparation of mustard as a condiment. A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late 4th or early 5th century. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard-making by the 13th century.

History of Sandwich Sauce

Sandwich sauce is a different seasoning for your sandwiches. The combination of mushrooms, onions, and spices quickly turns this product into a must-have on your grocery list.

Sandwich sauce is mostly used for cold sandwiches and is not common as salad dressing. This sauce is usually made with vinegar, mayonnaise, tomato and olive oils, but its history shows us that it has evolved with many ingredients depending on its country of manufacture.

History of Cocktail Sauce

Our cocktail sauce is great seasoning for seafoods, and its delicious flavor is also suitable for use with fries, a variety of salads, sandwiches, and other cold foods.



Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of dishes referred to as seafood cocktails or as a condiment with other seafoods. The sauce, and the dish after which it is named, were invented by the British cook Fanny Cradock. Prawn cocktail, the dish where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. That was the root of the name.

History of Mayo Chilli

Mayo-Chilli is a staple for customers who love spicy seasoning. In this product, the fat of the mayonnaise has been reduced; this product can be used with both hot and cold foods.



The first trace of the word 'mayonnaise' is in a jelly recipe found in 1806. However, this recipe included no egg, which is the main ingredient in mayonnaise. One story on the origin of Mayonnaise, repeated in countless secondary sources, holds that the condiment was born in 1756 after French forces under the command of Duke de Richelieu laid siege to Port Mahon, on the Mediterranean island of Minorca, now a part of Spain, in the first European battle of the Seven Years’ War. The Duke’s chef didn’t manage to find the cream he needed for a righteous victory sauce, on that island. So he invented an egg and oil dressing dubbed mahonnaise after its place of birth. It has been over 50 years since mayonnaise came to Iran. Its ingredients have been adapted to Iranian taste, and it remains one of the most popular dressings to date.