Chinese soy sauce (or soya sauce in British English) is a liquid condiment traditionally used in Chinese cooking. Soybeans, toasted grain, brine, and moulds like Aspergillus oryzae and Aspergillus sojae are the typical ingredients. The general consensus is that it is a very dominant and flavorful spice. Soy sauce as we know it now originated in China during the Western Han era, around 2,200 years ago. Since then, it has spread around the world and become a staple flavouring in East and South-East Asian cuisine.