A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment； a process for the deep-freezing of a substantially fluid condiment is also described, which involves dividing a substantially fluid condiment into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than - 150°C, obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep- freezing step at a temperature comprised between -30°C and -90°C, which leads to condiment deep-frozen granules； and subjecting the deep-frozen granules thus obtained to a refining step, wherein at least a part of said plurality of deep-frozen granules is reduced in size thus obtaining a plurality of deep-frozen granules having an average weight of 6.0 g or less, preferably between 1.0 and 5.0 g, and which are essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, preferably between 3 and 15 mm； the process is carried out within a system comprising a dosing device to dose the condiment drop-wise, a first deep-freezing section downstream of the dosing device, comprising a liquid bath, at a temperature of - 150° or lower, wherein the drops are fed and wherefrom a condiment in the form of partially deep-frozen granules is discharged； a second deep-freezing section, operating at a temperature comprised between -30°C and -90°C, wherein the granule deep-freezing is completed, a refining device (5) arranged downstream of said second deep-f
