List of spreads

This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavour or texture of the food.

Spreads

  • Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean
  • Ajvar[1] – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
  • Amlu – Moroccan spread of argan oil, almonds, and honey
  • Bacon jam[2]
  • Bean dip – sometimes used as a spread[3][4]
  • Beer jam[5]
  • Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt
  • Biscoff – sweet paste made from Biscoff biscuits
  • Bovril - salty meat extract paste
  • Butter[6]
  • Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip
  • Cheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preserves
  • Chocolate spread[7]
    • Gianduja
    • Nocilla — a spread similar to Nutella sold in Spain and Portugal
    • Nutella – a popular brand of sweetened hazelnut cocoa spread
    • Nutkao
  • Citadel spread – paste made of peanut butter, oil, sugar, and milk powder
  • Clotted cream[8]
  • Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams include kaya of Indonesia, Malaysia, and Singapore; sangkhaya of Thailand; and matamis sa bao, latik, or kalamay of the Philippines.
  • Cookie butter
  • Cretons – pork spread containing onions and spices, from Quebec
  • Dulce de leche – confection from Latin America prepared by slowly heating sweetened milk
  • Egg butter
  • Electuary (Larwerge) – a honey-thickened juice spread popular in Switzerland, often made with forest fruit such as juniper or pine
  • Féroce[9] – made of avocadoes, cassava, olive oil, lime juice, salt cod, garlic, chili peppers, hot sauce, and seasonings, from Martinique
  • Filet américain – Belgian variation of steak tartare
  • Flora
  • Foie gras[10]
  • Guacamole
  • Heinz Sandwich Spread[11]
  • Honey[12]
  • Hummus[13] – a spread of Middle Eastern origin made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika
  • Smörgåskaviar – a fish roe spread eaten in Scandinavia and Finland
  • Kartoffelkäse
  • Kaya (jam) – coconut jam, commonly eaten as kaya toast
  • Kyopolou[14] – Bulgarian and Turkish spread made from roasted eggplants and garlic
  • Lard
  • Latik – also known as "coconut caramel", a traditional Filipino sweet syrup made from coconut milk and sugar
  • Liver spread – also known as "lechon sauce", a Filipino spread made from pureed cooked pork or chicken liver with spices, vinegar, and brown sugar[15]
  • Ljutenica – vegetable relish or chutney in Bulgaria, Macedonia, and Serbia
  • Manjar blanco – term used in Spanish-speaking world to a variety of milk-based delicacies
  • Manteca colorá[16] – Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork
  • Maple butter
  • Margarine
  • Marmite – British spread made from yeast extract
  • Marshmallow creme
  • Mett – minced raw pork seasoned with salt and black pepper, popular in Germany and Poland
  • Mint jelly
  • Moambe – also referred to as palm butter or palm cream
  • Mayonnaise
  • Miracle Whip
  • 'Nduja – a spicy, spreadable pork sausage or salumi from Calabria, Italy
  • Nut butter
  • Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter
  • Palm butter – a spread made of palm oil designed to imitate dairy butter
  • Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spices
  • Pâté[17]
  • Pesto – a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil
  • Peabutter
  • Pimento cheese
  • Pindjur[14] – Bulgarian, Serbian, Bosnian and Macedonian spread which ingredients include red bell peppers, tomatoes, garlic, vegetable oil and salt
  • Plum butter
    • Powidl - a type of fruit spread prepared from the prune plum, that is popular in Central Europe.
    • Magiun of Topoloveni - a Romanian traditional plum butter that does not contain sweeteners or other additives, which has received a Protected Geographical Status from the European Union in 2011.
  • Remoulade – European cold sauce based on mayonnaise
  • Rillettes – French paste made with pork or other meats and sometimes with anchovies, tuna, or salmon
  • Schmaltz – rendered (clarified) chicken or goose fat
  • Sobrassada – typical from the Balearic Isles, made from pork, paprika, salt, and other spices
  • Sunflower butter
  • Tahini – paste made from ground, husked, hulled sesame seeds
  • Tapenade – Provençal spread of puréed or finely chopped olives, capers, and anchovies
  • Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes
  • Tartar sauce
  • Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread
  • Vegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives
  • Zacuscă[19] – vegetable spread popular in Romania and Moldova


Cheeses and cheese spreads

Cheeses used as a spread and cheese spreads include:

Fruit spreads and preserves

Fruit spreads and preserves include:

Yeast extract spreads

Yeast extract spreads include:

See also

References

  1. ^ Walsh, R. (2013). The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes. Potter/TenSpeed/Harmony. p. 120. ISBN 978-1-60774-427-6. Retrieved June 23, 2017.
  2. ^ Food Processor Perfection: 75 Amazing Ways to Use the Most Powerful Tool in Your Kitchen. America's Test Kitchen. America's Test Kitchen. 2017. p. 33. ISBN 978-1-940352-90-9. Retrieved June 23, 2017.
  3. ^ "Simple and Creamy White Bean Dip with Lemon Zest". Mother Nature Network. October 16, 2014. Retrieved June 23, 2017.
  4. ^ Ottolenghi, Yotam (July 2, 2016). "Slam dunk: Yotam Ottolenghi's recipes for dips, pastes and spreads". The Guardian. Retrieved June 23, 2017.
  5. ^ Chubb, Christabel (August 14, 2015). "Would you try spreadable beer?". Telegraph.co.uk. Retrieved June 23, 2017.
  6. ^ Riedl, K. (1943). A Guide to Wartime Cooking. p. 30. Retrieved June 23, 2017.
  7. ^ Ranken, M.D.; Baker, C.G.J.; Kill, R.C. (1997). Food Industries Manual. Springer. p. 402. ISBN 978-0-7514-0404-3. Retrieved June 23, 2017.
  8. ^ McGee, H. (2007). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 30. ISBN 978-1-4165-5637-4. Retrieved June 23, 2017.
  9. ^ Lukins, S. (2012). Sheila Lukins All Around the World Cookbook. Workman Publishing Company. p. 62. ISBN 978-0-7611-7201-7.
  10. ^ International Cooking Library. International Publishing Company. 1913. p. 26. Retrieved June 23, 2017.
  11. ^ Druggists' Circular. Druggists Circular. 1937. p. 71. Retrieved June 23, 2017.
  12. ^ "Honey! What's making a buzz?". Trinuneindia News Service. May 27, 2017. Retrieved June 23, 2017.
  13. ^ Levy, F. (2003). Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible. HarperCollins. p. 34. ISBN 978-0-06-009361-7. Retrieved June 23, 2017.
  14. ^ a b The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet Publications. 2014. p. 194. ISBN 978-1-74360-421-2. Retrieved June 23, 2017.
  15. ^ "Taste Test: We Try Canned Liver Spreads from Reno, Argentina, CDO, and Purefoods". Pepper.ph. 23 October 2017. Retrieved 11 February 2021.
  16. ^ Weiss, J.; Andrés, J.; Rawlinson, N.; Mora, S. (2014). Charcutería: The Soul of Spain. Agate Publishing. p. 362. ISBN 978-1-57284-737-8. Retrieved June 23, 2017. "Like any fatty spread, Manteca Colorá is best served with some grilled bread and pickles or alongside a nice, acidic salad."
  17. ^ Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. p. 535. ISBN 978-0-544-17738-3. Retrieved June 23, 2017.
  18. ^ Siegel, H. (2015). Totally Bagel Cookbook. Potter/TenSpeed/Harmony. p. 45. ISBN 978-1-60774-903-5. Retrieved June 23, 2017.
  19. ^ Mallows, L.; Abraham, R. (2012). Transylvania. Bradt Guides (in Polish). Bradt Travel Guides. p. 89. ISBN 978-1-84162-419-8. Retrieved June 23, 2017.
  20. ^ New York Magazine. New York Media. October 1990. p. 75. Retrieved June 23, 2017.
  21. ^ Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables. Chronicle Books LLC. p. 80. ISBN 978-1-4521-3554-0. Retrieved June 23, 2017.
  22. ^ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 520. ISBN 978-0-19-931362-4. Retrieved June 23, 2017.
  23. ^ a b Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying. Better Homes and Gardens Cooking Series. Houghton Mifflin Harcourt. 2015. p. 51. ISBN 978-0-544-45433-0. Retrieved June 23, 2017.
  24. ^ Vegetables Please: The More Vegetables, Less Meat Cookbook. DK Publishing. 2013. p. 302. ISBN 978-1-4654-1627-8. Retrieved June 23, 2017.
  25. ^ Lahey, J.; Flaste, R. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton. p. 176. ISBN 978-0-393-06630-2. Retrieved June 23, 2017.
  26. ^ Barrow, C. (2014). Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving. W. W. Norton. p. 55. ISBN 978-0-393-24586-8. Retrieved June 23, 2017.
  27. ^ Bulletin. Florida Department of Agriculture. 1934. p. 27. Retrieved June 23, 2017.
  28. ^ Herbst, S.T.; Herbst, R. (2007). The New Food Lover's Companion: More Than 6,700 A-to-Z Entries Describe Foods, Cooking Techniques, Herbs, Spices, Desserts, Wines, and the Ingredients for Pleasurable Dining. Barron's cooking guide. Barron's Educational Series, Incorporated. ISBN 978-0-7641-3577-4. Retrieved June 23, 2017.

Further reading

  • Media related to Spreads at Wikimedia Commons
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