Gathers the thick, uncooked or lightly cooked pastes, relishes and chutneys built from herbs, nuts, seeds, vegetables or fruit. It includes pesto, chimichurri, chermoula, romesco, tahini, tapenade, muhammara, mojo sauce, amba sauce, tkemali, chutney, tomato chutney and chrain. Within the Condiments, Sauces and Fermented Flavorings subcategory it sits beside the groups Fermented Soy, Bean and Fish Seasonings, Asian Dipping and Cooking Sauces, Chili Sauces and Hot Pastes, Emulsified, Creamy and Gravy Sauces, Tomato-Based and Table Sauces, Vinegar, Mustard and Flavor Enhancers, and each entry is placed in the one group whose description fits it best.