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List of spreads

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File:Standard reference material peanut butter.jpg 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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{{More citations needed|section|date=August 2021}}

File:Ajvar (10844189665).jpg atop bread]]

File:BreadButterKnife.jpg is often served for spreading on bread with a butter knife.]]

File:Chopped liver.jpg on bread]]

File:Clotted cream (cropped).JPG]]

File:Kartoffelkäse_20220206.jpg atop bread]]

File:Mettbroetchen.jpg

File:Spreewald Impressionen - Flickr - tm-md (13).jpg]]

File:Obatzter-1.jpg]]

File:Tahini.jpg]]

File:Teewurst.jpg]]

File:Vegemiteontoast large.jpg]]

  • Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean
  • Ajvar{{cite book | last=Walsh | first=R. | title=The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes | publisher=Potter/TenSpeed/Harmony | year=2013 | isbn=978-1-60774-427-6 | url=https://books.google.com/books?id=ohPM3F0JOPYC&pg=PA120 | access-date=June 23, 2017 | page=120}} – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
  • Amlu – Moroccan spread of argan oil, almonds, and honey
  • Bacon jam{{cite book | title=Food Processor Perfection: 75 Amazing Ways to Use the Most Powerful Tool in Your Kitchen | publisher=America's Test Kitchen | series=America's Test Kitchen | year=2017 | isbn=978-1-940352-90-9 | url=https://books.google.com/books?id=4HyVDgAAQBAJ&pg=PA33 | access-date=June 23, 2017 | page=33}}
  • Bean dip – sometimes used as a spread{{cite web | title=Simple and Creamy White Bean Dip with Lemon Zest | website=Mother Nature Network | date=October 16, 2014 | url=https://www.mnn.com/food/recipes/stories/simple-and-creamy-white-bean-dip-with-lemon-zest | access-date=June 23, 2017}}{{cite web | last=Ottolenghi | first=Yotam | title=Slam dunk: Yotam Ottolenghi's recipes for dips, pastes and spreads | website=The Guardian | date=July 2, 2016 | url=https://www.theguardian.com/lifeandstyle/2016/jul/02/dips-spreads-recipes-spinach-butterbean-red-pepper-avocado-lentil-yotam-ottolenghi | access-date=June 23, 2017}}
  • Beer jam{{cite web | last=Chubb | first=Christabel | title=Would you try spreadable beer? | website=Telegraph.co.uk | date=August 14, 2015 | url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11803554/Would-you-try-spreadable-beer.html | access-date=June 23, 2017}}
  • Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt
  • Biscoff – sweet paste made from Biscoff biscuits
  • Butter{{cite book | last=Riedl | first=K. | title=A Guide to Wartime Cooking | year=1943 | url=https://books.google.com/books?id=4tLeCwAAQBAJ&pg=PA41-IA2 | access-date=June 23, 2017 | page=30}}

:* 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
  • Chocolate spread{{cite book | last1=Ranken | first1=M.D. | last2=Baker | first2=C.G.J. | last3=Kill | first3=R.C. | title=Food Industries Manual | publisher=Springer | year=1997 | isbn=978-0-7514-0404-3 | url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA402 | access-date=June 23, 2017 | page=402}}
  • Gianduja
  • Nutella – a popular brand of sweetened hazelnut cocoa spread
  • Nutkao
  • Citadel spread – paste made of peanut butter, oil, sugar, and milk powder
  • Clotted cream{{cite book | last=McGee | first=H. | title=On Food and Cooking: The Science and Lore of the Kitchen | publisher=Scribner | year=2007 | isbn=978-1-4165-5637-4 | url=https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA30 | access-date=June 23, 2017 | page=30}}
  • 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{{cite book | last=Lukins | first=S. | title=Sheila Lukins All Around the World Cookbook | publisher=Workman Publishing Company | year=2012 | isbn=978-0-7611-7201-7 | url=https://books.google.com/books?id=KAox8qTr2UoC&pg=PA62 | page=62}} – 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{{cite book | title=International Cooking Library | publisher=International Publishing Company | series=International Cooking Library | issue=v. 1–5 | year=1913 | url=https://books.google.com/books?id=ljkyAQAAMAAJ&pg=RA2-PA26 | access-date=June 23, 2017 | page=26}}
  • Guacamole
  • Heinz Sandwich Spread{{cite book | title=Druggists' Circular | publisher=Druggists Circular | issue=v. 81 | year=1937 | url=https://books.google.com/books?id=-owgAQAAMAAJ | access-date=June 23, 2017|page=71}}
  • Honey{{cite web | title=Honey! What's making a buzz? | website=Trinuneindia News Service | date=May 27, 2017 | url=http://www.tribuneindia.com/news/trends/honey-what-s-making-a-buzz/413131.html | access-date=June 23, 2017}}
  • Hummus{{cite book | last=Levy | first=F. | title=Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible | publisher=HarperCollins | year=2003 | isbn=978-0-06-009361-7 | url=https://archive.org/details/feastfrommideast00levy | url-access=registration | access-date=June 23, 2017 | page=[https://archive.org/details/feastfrommideast00levy/page/34 34]}} – 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 – 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{{cite web |title=Taste Test: We Try Canned Liver Spreads from Reno, Argentina, CDO, and Purefoods |url=https://pepper.ph/taste-test-try-canned-liver-spreads-reno-argentina-cdo-purefoods/ |website=Pepper.ph |access-date=11 February 2021}}
  • 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{{cite book | last1=Weiss | first1=J. | last2=Andrés | first2=J. | last3=Rawlinson | first3=N. | last4=Mora | first4=S. | title=Charcutería: The Soul of Spain | publisher=Agate Publishing | year=2014 | isbn=978-1-57284-737-8 | url=https://books.google.com/books?id=FCoZAwAAQBAJ&pg=PA362 | access-date=June 23, 2017 | page=362}} "Like any fatty spread, Manteca Colorá is best served with some grilled bread and pickles or alongside a nice, acidic salad." – 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
  • '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{{cite book | last1=Meyer | first1=A.L. | last2=Vann | first2=J.M. | title=The Appetizer Atlas: A World of Small Bites | publisher=Houghton Mifflin Harcourt | year=2008 | isbn=978-0-544-17738-3 | url=https://books.google.com/books?id=qUOcpdtYIFwC&pg=PA535 | access-date=June 23, 2017 | page=535}}
  • Chopped liver{{cite book | last=Siegel | first=H. | title=Totally Bagel Cookbook | publisher=Potter/TenSpeed/Harmony | year=2015 | isbn=978-1-60774-903-5 | url=https://books.google.com/books?id=Pd3vCAAAQBAJ&pg=PT45 | access-date=June 23, 2017 | page=45}}
  • 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{{cite book | title=The World's Best Spicy Food: Where to Find it & How to Make it | publisher=Lonely Planet Publications | year=2014 | isbn=978-1-74360-421-2 | url=https://books.google.com/books?id=E7gDCgAAQBAJ&pg=PA194 | access-date=June 23, 2017 | page=194}} – 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{{cite book | last1=Mallows | first1=L. | last2=Abraham | first2=R. | title=Transylvania | publisher=Bradt Travel Guides | series=Bradt Guides | year=2012 | isbn=978-1-84162-419-8 | url=https://books.google.com/books?id=Yt1M3egMbWMC&pg=PA89 | language=pl | access-date=June 23, 2017 | page=89}} – vegetable spread popular in Romania and Moldova


File:Bacon jam.JPG|Bacon jam atop bread

File:Cashew butter.jpg|Cashew butter being ground

File:Manteca colorá - Mercado de Cádiz.jpg|Manteca colorá

File:Maple butter.jpg|Maple butter

File:PeanutButter.jpg|Peanut butter in a jar

File:Rillettes en pot.jpg|Rillettes

File:Cuillere de tapenade.jpg|Tapenade

=Cheeses and cheese spreads=

File:Almogrote2.jpg]]

File:Benedictine (condiment).JPG used as a dip]]

File:NCI cream cheese bagel.jpg]]

Cheeses used as a spread and cheese spreads include:

=Fruit spreads and preserves=

File:Rinse appelstroop on spoon.jpg), a Dutch syrup specialty made from apple and sugar beet juice.]]

File:Yujacha (yuja tea).jpg]]

Fruit spreads and preserves include:

  • Apple butter – Caramelized, concentrated apple sauce
  • Apricot Jam
  • Bar-le-duc jelly
  • Berry Jam
  • Berries
  • Birnenhonig{{cite book | last1=Goldstein | first1=D. | last2=Mintz | first2=S. | title=The Oxford Companion to Sugar and Sweets | publisher=Oxford University Press | year=2015 | isbn=978-0-19-931362-4 | url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT520 | access-date=June 23, 2017 | page=520}}
  • Cabell d'àngel
  • Chutney{{cite book | title=Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying | publisher=Houghton Mifflin Harcourt | series=Better Homes and Gardens Cooking Series | year=2015 | isbn=978-0-544-45433-0 | url=https://books.google.com/books?id=QjjuBwAAQBAJ&pg=PA51 | access-date=June 23, 2017 | page=51}}
  • Coconut jam
  • Confit{{cite book | title=Vegetables Please: The More Vegetables, Less Meat Cookbook | publisher=DK Publishing | year=2013 | isbn=978-1-4654-1627-8 | url=https://books.google.com/books?id=LtvXHy-hrSIC&pg=PA302 | access-date=June 23, 2017 | page=302}}{{cite book | last1=Lahey | first1=J. | last2=Flaste | first2=R. | title=My Bread: The Revolutionary No-Work, No-Knead Method | publisher=W. W. Norton | year=2009 | isbn=978-0-393-06630-2 | url=https://books.google.com/books?id=_QKDwx5iBBoC&pg=PA176 | access-date=June 23, 2017 | page=176}}
  • Confiture{{cite book | last=Barrow | first=C. | title=Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving | publisher=W. W. Norton | year=2014 | isbn=978-0-393-24586-8 | url=https://books.google.com/books?id=fRF0AwAAQBAJ&pg=PT55 | access-date=June 23, 2017 | page=55}}
  • Confiture de lait
  • Conserves
  • Eggplant jam
  • Fruit butter
  • Fruit curd
  • Guava jelly{{cite book | title=Bulletin | publisher=Florida Department of Agriculture | series=Bulletin | issue=nos. 71–90 | year=1934 | url=https://books.google.com/books?id=8kYnAQAAIAAJ | access-date=June 23, 2017 | page=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{{cite book | last1=Herbst | first1=S.T. | last2=Herbst | first2=R. | title=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 | publisher=Barron's Educational Series, Incorporated | series=Barron's cooking guide | year=2007 | isbn=978-0-7641-3577-4 | url=https://archive.org/details/newfoodloverscom0000herb | url-access=registration | access-date=June 23, 2017}}
  • Sirop de Liège – prepared using evaporated fruit juices
  • Tomato jam
  • Ube halaya – also known as ube jam
  • Yuja-cheong

File:Yosrisekaya1.jpg|Close-up view of a coconut jam

File:Pannkaka.jpg|Pancakes with lingonberry jam

File:Homemade marmalade, England.jpg|Homemade English marmalade

File:Nièr beurre Faîs'sie d'cidre 2007.jpg|A jar of nièr beurre

File:Red Pepper Jelly (1962318754).jpg|Red pepper jelly

File:Powidl1.png|Powidl plum butter

File:Dulce de membrillo.jpg|Quince cheese

File:Strawberry jam on a dish.JPG|Strawberry jam

=Yeast extract spreads=

File:Marmite thick spread toasted bread.jpg spread on toasted bread]]

Yeast extract spreads include:

See also

{{Portal|Food|Lists}}

References

{{reflist|30em}}

Further reading

  • {{cite book|last=Krampner|first=Jon|title=Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food|year=2013|publisher=Columbia University Press|url=https://books.google.com/books?id=fk8_QJvLRmsC}} 320 pages.

External links

  • {{commons category-inline|Spreads}}

{{Butter}}

{{Lists of prepared foods}}

Category:Butter

Spreads

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