This invention generally relates to solid condiments comprising a base solid and a dosing liquid and, in particular, is directed to solid condiments which are free flowing, dry to the touch, and provide desirable color, flavor and/or aroma accents to foods, as well as methods for the preparation of the subject condiment compositions. When the base solid comprises salt, the preferred salt base solid component of a condiment of the invention comprises sodium chloride, potassium chloride, MSG and mixtures thereof. When the base solid comprises sugar, the preferred sugar base solid components comprise at least one monosaccharide, disaccharide or nonnutritive sweetener. Preferred dosing liquids for the solid condiments include alcoholic beverages, coffee, tea, chocolate liquid, fruit liquid, berry liquid, vegetable liquid, spice liquid, herb liquid, and mixtures thereof