In this chapter we review typical Western seasonings and condiments that can impart umami and koku in cooking. These seasonings and condiments have been used in traditional cuisine without explicitly referring to umami but their potential to umamify plant-rich dishes has been highlighted recently in the context of the green transition (Daverkosen & Mouritsen, 2025; Mouritsen et al., 2025). We start with the classical French sauces and recapitulate the mysterious osmazome described in Sect. 3.5 since it provides an interesting link between sauces and Japanese umami-rich condiments. We then present a table, Table 14.1, with Western seasonings and condiments arranged similarly to Table 4.1 with the Japanese condiments and seasonings described in this book. Finally, we select some of these Western and international items to illustrate their umami potential in terms of their contents of umami compounds.