Peanut butter being spread on white bread
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, which may be considered bland without it.
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
Mettbrötchen as served in Germany
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- 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
- Butter[6]
- Rucava white butter
- Bretel butter
- Chocolate butter
- 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
- Chili con carne
- Chocolate spread[7]
- 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 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] – a dip of Arab origin, spread, or savory dish 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
- Marshmallow creme
- Mett – a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany and Poland
- Mint jelly
- Moambe – also referred to as palm butter or palm cream
- Mayonnaise
- Miracle Whip
- 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
- 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
- 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
- Catupiry
- Cheez Whiz
- Cervelle de canut
- Cold pack cheese
- Cottage cheese
- Cream cheese
- Creole cream cheese
- Cup cheese
- Dairylea
- Easy Cheese
- Farmer cheese – sometimes used as a spread
- Fromage blanc[20][21]
- Fromage fort
- Laughing Cow
- Liptauer
- Moretum
- Obatzda
- Pimento cheese
- Port wine cheese
- Primula cheese spread
- Pub cheese
- Requeijão
- Rushan cheese
- Tirokafteri
- Urnebes
- 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 – Caramelized, concentrated apple sauce
- Apricot Jam
- Bar-le-duc jelly
- Berry Jam
- Birnenhonig[22]
- Cabell d'àngel
- Chutney[23]
- Coconut jam
- Confit[24][25]
- Confiture[26]
- Confiture de lait
- Conserves[23]
- Eggplant jam
- Fruit butter
- Fruit curd
- Guava jelly[27]
- 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[28]
- 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
Yeast extract spreads
Marmite spread on toasted bread
Yeast extract spreads include:
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.
- 1 2 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.
- ↑ "Taste Test: We Try Canned Liver Spreads from Reno, Argentina, CDO, and Purefoods". Pepper.ph. Retrieved 11 February 2021.
- ↑ 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.
- 1 2 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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