Peanut butter spread on white breadThis is alist of spreads . Aspread is a food that is literally spread, generally with a knife, onto food items such asbread orcrackers . Spreads are added to food to enhance the flavour or texture of the food.
Ajvar atop breadButter is often served for spreading on bread with abutter knife .Chopped liver on breadClotted cream Kartoffelkäse Mettbrötchen as served in GermanyLiverwurst Obatzda Tahini Teewurst Vegemite on toast Aioli – sauce made of garlic, salt, and olive oil of the northwest MediterraneanAjvar [ 1] Amlu – Moroccan spread of argan oil, almonds, and honeyBacon 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 saltBiscoff – sweet paste made from Biscoff biscuitsBovril - salty meat extract pasteButter [ 6] Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dipCheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preservesChocolate spread [ 7] Citadel spread – paste made of peanut butter, oil, sugar, and milk powderClotted cream [ 8] Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams includekaya ofIndonesia ,Malaysia , andSingapore ;sangkhaya ofThailand ; andmatamis sa bao ,latik , orkalamay of thePhilippines .Cookie butter Cretons – pork spread containing onions and spices, from QuebecDulce de leche – confection from Latin America prepared by slowly heating sweetened milkEgg butter Electuary (Larwerge) – a honey-thickened juice spread popular in Switzerland, often made with forest fruit such as juniper or pineFéroce [ 9] Filet américain – Belgian variation of steak tartareFlora Foie gras [ 10] Guacamole Heinz Sandwich Spread [ 11] Honey [ 12] Hummus [ 13] Smörgåskaviar – a fish roe spread eaten in Scandinavia and FinlandKartoffelkäse Kaya (jam) – coconut jam, commonly eaten askaya toast Kyopolou [ 14] Lard Latik – also known as "coconut caramel", a traditional Filipino sweet syrup made from coconut milk and sugarLiver 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 SerbiaManjar blanco – term used in Spanish-speaking world to a variety of milk-based delicaciesManteca colorá [ 16] Maple butter Margarine Marmite – British spread made from yeast extractMarshmallow creme Mett – minced raw pork seasoned with salt and black pepper, popular in Germany and PolandMint jelly Moambe – also referred to as palm butter or palm creamMayonnaise Miracle Whip 'Nduja – a spicy, spreadable pork sausage orsalumi fromCalabria ,Italy Nut butter Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butterPalm butter – a spread made ofpalm oil designed to imitate dairy butter Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spicesPâté [ 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 oilPeabutter Pimento cheese Pindjur [ 14] 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 aProtected Geographical Status from the European Union in 2011.Remoulade – European cold sauce based on mayonnaiseRillettes – French paste made with pork or other meats and sometimes with anchovies, tuna, or salmonSchmaltz – rendered (clarified) chicken or goose fatSobrassada – typical from theBalearic Isles , made from pork, paprika, salt, and other spicesSunflower butter Tahini – paste made from ground, husked, hulled sesame seedsTapenade – Provençal spread of puréed or finely chopped olives, capers, and anchoviesTaramasalata – Greekmeze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoesTartar 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 spreadVegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additivesZacuscă [ 19]
Cheeses and cheese spreads [ edit ] Almogrote Benedictine used as a dipAbagel and cream cheese Cheeses used as a spread andcheese spreads include:
Fruit spreads and preserves [ edit ] A spoonful of "rinse appelstroop" (sweet and sourapple butter ), a Dutch syrup specialty made from apple and sugar beet juice. Yuja-cheong Fruit spreads andpreserves include:
Fruit spreads and preserves Yeast extract spreads [ edit ] Marmite spread on toasted breadYeast extract spreads include:
^ Walsh, R. (2013).The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes ISBN 978-1-60774-427-6 . RetrievedJune 23, 2017 . ^ Food Processor Perfection: 75 Amazing Ways to Use the Most Powerful Tool in Your Kitchen ISBN 978-1-940352-90-9 . RetrievedJune 23, 2017 .^ "Simple and Creamy White Bean Dip with Lemon Zest" .Mother Nature Network . October 16, 2014. RetrievedJune 23, 2017 .^ Ottolenghi, Yotam (July 2, 2016)."Slam dunk: Yotam Ottolenghi's recipes for dips, pastes and spreads" .The Guardian . RetrievedJune 23, 2017 . ^ Chubb, Christabel (August 14, 2015)."Would you try spreadable beer?" .Telegraph.co.uk . RetrievedJune 23, 2017 . ^ Riedl, K. (1943).A Guide to Wartime Cooking . RetrievedJune 23, 2017 . ^ Ranken, M.D.; Baker, C.G.J.; Kill, R.C. (1997).Food Industries Manual ISBN 978-0-7514-0404-3 . RetrievedJune 23, 2017 . ^ McGee, H. (2007).On Food and Cooking: The Science and Lore of the Kitchen ISBN 978-1-4165-5637-4 . RetrievedJune 23, 2017 . ^ Lukins, S. (2012).Sheila Lukins All Around the World Cookbook ISBN 978-0-7611-7201-7 ^ International Cooking Library . RetrievedJune 23, 2017 .^ Druggists' Circular . RetrievedJune 23, 2017 .^ "Honey! What's making a buzz?" .Trinuneindia News Service . May 27, 2017. RetrievedJune 23, 2017 .^ Levy, F. (2003).Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible 34 .ISBN 978-0-06-009361-7 . RetrievedJune 23, 2017 . ^a b The World's Best Spicy Food: Where to Find it & How to Make it ISBN 978-1-74360-421-2 . RetrievedJune 23, 2017 .^ "Taste Test: We Try Canned Liver Spreads from Reno, Argentina, CDO, and Purefoods" .Pepper.ph . Retrieved11 February 2021 .^ Weiss, J.; Andrés, J.; Rawlinson, N.; Mora, S. (2014).Charcutería: The Soul of Spain ISBN 978-1-57284-737-8 . RetrievedJune 23, 2017 . ^ Meyer, A.L.; Vann, J.M. (2008).The Appetizer Atlas: A World of Small Bites ISBN 978-0-544-17738-3 . RetrievedJune 23, 2017 . ^ Siegel, H. (2015).Totally Bagel Cookbook ISBN 978-1-60774-903-5 . RetrievedJune 23, 2017 . ^ Mallows, L.; Abraham, R. (2012).Transylvania ISBN 978-1-84162-419-8 . RetrievedJune 23, 2017 . ^ New York Magazine . RetrievedJune 23, 2017 .^ Hastings, C.; De Leo, J.; Wright, C.A. (2014).The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables ISBN 978-1-4521-3554-0 . RetrievedJune 23, 2017 . ^ Goldstein, D.; Mintz, S. (2015).The Oxford Companion to Sugar and Sweets ISBN 978-0-19-931362-4 . RetrievedJune 23, 2017 . ^a b Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying ISBN 978-0-544-45433-0 . RetrievedJune 23, 2017 .^ Vegetables Please: The More Vegetables, Less Meat Cookbook ISBN 978-1-4654-1627-8 . RetrievedJune 23, 2017 .^ Lahey, J.; Flaste, R. (2009).My Bread: The Revolutionary No-Work, No-Knead Method ISBN 978-0-393-06630-2 . RetrievedJune 23, 2017 . ^ Barrow, C. (2014).Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving ISBN 978-0-393-24586-8 . RetrievedJune 23, 2017 . ^ Bulletin . RetrievedJune 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 ISBN 978-0-7641-3577-4 . RetrievedJune 23, 2017 . Spreads at Wikimedia Commons
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