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 flavor or texture of the food, which may be considered bland without it. Spread food products are prepared in a paste, syrup, or liquid style, often from ground foods such as fruits or nuts. Butter and butter products are commonly used as a spread on various foods, such as bread, toast, or crackers.
Pâté spread atop bread
Spreads
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Ajvar atop bread
Butter is often served for spreading on bread with a butter knife.
Chopped liver on bread
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Kartoffelkäse atop bread
- 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
- Butter[6]
- Chatni — 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]
- Citadel spread — paste made of peanut butter, oil, sugar and milk powder
- Clotted cream[8]
- Cookie butter
- Dulce de Leche — confection from Latin America prepared by slowly heating sweetened milk
- Cretons — pork spread containing onions and spices from Quebec
- 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 avocados, 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]
- 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
- 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 [15] — Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork
- Maple butter
- Margarine
- Marshmallow creme
- Mint jelly
- Moambe – also referred to as palm butter, or palm cream
- Mayonnaise
- Miracle Whip
- Nut butter
- Nutella
- 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[16]
- Pesto
- Peabutter
- Pimento cheese
- Pindjur[14] — Bulgarian, Serbian, Bosnian and Macedonian spread which ingredients include red bell peppers, tomatoes, garlic, vegetable oil and salt
- 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
- Sunflower butter
- Tahini – paste made from ground, husk 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
- Zacuscă[18] — vegetable spread popular in Romania and Moldova
- Various spreads
Bacon jam atop bread
Cashew butter being ground
Peanut butter in a jar
Cheeses and cheese spreads
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Benedictine used as a dip
Cheeses used as a spread and cheese spreads include:
- Almogrote
- Alouette cheese
- Beer cheese
- Benedictine
- Brie – sometimes used as a spread
- Cheez Whiz
- Hall's Beer Cheese
- Cervelle de canut
- Cold pack cheese
- Cream cheese
- Creole cream cheese
- Cup cheese
- Catupiry
- Dairylea
- Easy Cheese
- Farmer cheese – sometimes used as a spread
- Fromage blanc[19][20]
- Fromage fort
- Laughing Cow
- Liptauer
- Moretum
- Obatzda
- Pimento cheese
- Port wine cheese
- Pub cheese
- Requeijão
- Rushan cheese
- Tirokafteri
- Prim
Fruit spreads and preserves
A spoonful of “rinse appelstroop” (sweet and sour apple butter), a Dutch syrup specialty made from apple and sugar beet juice.
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Fruit spreads and preserves include:
- Apple butter
- Apricot Jam
- Bar-le-duc jelly
- Berry Jam
- Birnenhonig[21]
- Cabell d'àngel
- Chutney[22]
- Coconut jam
- Confit[23][24]
- Confiture [25]
- Confiture de lait
- Conserves[22]
- Eggplant jam
- Fruit butter
- Fruit curd
- Guava jelly[26]
- Hagebuttenmark – a fruit preserve made from rose hips, sugar and sometimes red wine
- Lekvar
- Lingonberry jam
- Marmalade
- Nièr beurre
- Pepper jelly
- Powidl – a plum butter prepared without additional sweeteners or gelling agents
- Quince cheese[27]
- Sirop de Liège – prepared using evaporated fruit juices
- Tomato jam
- Ube halaya – also known as Ube jam
- Yuja-cheong
- Fruit spreads and preserves
Close-up view of a coconut jam
Pancakes with lingonberry jam
Homemade English marmalade
A jar of nièr beurre.jpg.webp)
Red pepper jelly
Powidl plum butter
See also
- Fondue
- List of butter dishes
- List of condiments
- List of dips
- List of food pastes
- List of syrups
- Spoon sweets – sweet preserves, served in a spoon as a gesture of hospitality in Greece, the Balkans, parts of the Middle East, and Russia
- Yogurt
References
- 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.
- 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.
- "Simple and Creamy White Bean Dip with Lemon Zest". Mother Nature Network. October 16, 2014. Retrieved June 23, 2017.
- Ottolenghi, Yotam (July 2, 2016). "Slam dunk: Yotam Ottolenghi's recipes for dips, pastes and spreads". The Guardian. Retrieved June 23, 2017.
- Chubb, Christabel (August 14, 2015). "Would you try spreadable beer?". Telegraph.co.uk. Retrieved June 23, 2017.
- Riedl, K. (1943). A Guide to Wartime Cooking:. p. 30. Retrieved June 23, 2017.
- 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.
- 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.
- Lukins, S. (2012). Sheila Lukins All Around the World Cookbook. Workman Publishing Company. p. 62. ISBN 978-0-7611-7201-7.
- International Cooking Library. International Cooking Library. International Publishing Company. 1913. p. 26. Retrieved June 23, 2017.
- Druggists' Circular. Druggists Circular. 1937. p. 71. Retrieved June 23, 2017.
- "Honey! What's making a buzz?". Trinuneindia News Service. May 27, 2017. Retrieved June 23, 2017.
- 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.
- 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.
- 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."
- 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.
- Siegel, H. (2015). Totally Bagel Cookbook. Potter/TenSpeed/Harmony. p. 45. ISBN 978-1-60774-903-5. Retrieved June 23, 2017.
- 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.
- New York Magazine. New York Media. October 1990. p. 75. Retrieved June 23, 2017.
- 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.
- 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.
- 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.
- Vegetables Please: The More Vegetables, Less Meat Cookbook. DK Publishing. 2013. p. 302. ISBN 978-1-4654-1627-8. Retrieved June 23, 2017.
- 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.
- 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.
- Bulletin. Bulletin. Florida Department of Agriculture. 1934. p. 27. Retrieved June 23, 2017.
- 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
- Krampner, Jon (2013). Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food. Columbia University Press. 320 pages.
External links
Media related to Spreads at Wikimedia Commons
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