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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 – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
  • Amlu – Moroccan spread of argan oil, almonds, and honey
  • Bacon jam
  • Bean dip – sometimes used as a spread
  • Beer jam
  • 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
* Bretel butter
* Rucava white 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
  • Chocolate spread
  • 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
  • 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 – 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
  • Guacamole
  • Heinz Sandwich Spread
  • Honey
  • Hummus – 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
  • SmörgÃ¥skaviar – a fish roe spread eaten in Scandinavia and Finland
  • Kartoffelkäse
  • Kaya (jam) – coconut jam, commonly eaten as kaya toast
  • Kyopolou – 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
  • 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 – 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
  • Almond butter
  • Cashew butter
  • Hazelnut butter
  • Peanut 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
  • Chopped liver
  • Liver pâté
  • Pheasant paste
  • 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 – 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 – vegetable spread popular in Romania and Moldova

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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

Further reading

  • 320 pages.

External links