The present invention relates generally to condiment compositions comprisingnon-caloric or low-caloric high-potency sweeteners and methods for makingand using them. In particular, the present invention relates to different condimentcompositions comprising at least one non-caloric or low-caloric natural and/orsynthetic high potency sweetener, at least one sweet taste improving composition,and a condiment base. The present invention also relates to condiment compositionsand methods that can improve the tastes of non-caloric or low-caloric naturaland/or synthetic, high-potency sweeteners by imparting a more sugar-like tasteor characteristic. In particular, the condiment compositions and methods providea more sugar-like temporal profile, including sweetness onset and sweetnesslinger, and/or a more sugar-like flavor profile.
