|
List Of Food Pastes
This is a list of notable food pastes. A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are curry pastes, fish pastes, some fruit preserves, legume pastes and nut pastes. Purées, however, are food pastes made from already cooked ingredients, as in the case of cauliflower purée, or raw, as in the case of apple purée. Food pastes Fish and seafood * Fish paste – prepared from fish parts through fermentation :* Anchovy paste ::* Gentleman's Relish :* '' Muria'' – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; it would have been rich in protein, amino acids, minerals and B vitamins. :* :* :* :* * Shrimp paste – made from fermented ground shrimp, either from fresh shrimp or dried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Paste
Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curry, curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in Dip (food), dip for fish or vegetables. History Shrimp paste originated in continental Southeast Asia, probably among the Cham people, Cham and Mon people, from where it spread southwards to insular Southeast Asia. In Java, fermented shrimp paste (''trasi'' or ''terasi''), as mentioned in two ancient Sundanese language, Sundanese scriptures, ''Car ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahini
Tahini () (, or in Iraq: (rashi-راشي)) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, the Balkans, South Asia, Central Asia, and amongst Ashkenazi Jews as well as parts of Russia and North Africa. Sesame paste, used in some East Asian cuisines, may differ only slightly from tahini. Etymology ''Tahini'' is of Semitic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English ''tahina'' and Hebrew ''ṭḥina'' . It is derived from the root , which as a verb means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hummus
Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria. Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables. Etymology and spelling The word ''hummus'' is 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language ( ), corresponding to the Syriac language, Syriac word for chickpe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legume
Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit – a simple fruit, simple Dry fruits, dry fruit that develops from a simple carpel and usually Dehiscence (botany) , dehisces (opens along a seam) on two sides. Most legumes have Symbiosis , symbiotic nitrogen fixation , nitrogen-fixing bacteria, Rhizobia, in structures called root nodules. Some of the fixed nitrogen becomes available to later crops, so legumes play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and Pea , green ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goiabada
Goiabada (; from ''Portuguese'' goiaba, guava) is a conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make quince cheese. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale. Variations Very similar to ''goiabada'' is the closely related Colombian '' bocadillo'', also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean, and ''dulce de guayaba'', ''barra de guayaba'', ''pasta de guayaba'', ''bocadillo'' or ''guayabate'' in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manioc
''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple food, staple; more than 500 million pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angolan Cuisine
Angolan cuisine has many dishes popular among nationals and foreigners, including ''funge'' (which is made from cassava or corn flour), '':pt:Mufete, mufete'' (grilled fish, plantain, sweet potato, cassava, and ''garri, gari''), '':pt:calulu, calulu'', ''Moambe chicken, moamba de galinha'', ''moamba de ginguba'', '':pt:Quizaca, kissaca'', and ''Adansonia#Fruit_2, mukua'' sorbet. History Angolan cuisine in its modern shape is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil. Ingredients Staple food, Staple ingredients include beans and rice, pork and Chicken (food), chicken, various sauces, and vegetables such as tomatoes and onions. Spices such as garlic are also frequently seen.Adebayo Oyebade, ''Culture and Customs of Angola'' (2007). Greenwood, p. 109. ''Funge'', a type of porridge made with cassava, is a staple dish. There are many influences from Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Date (fruit)
''Phoenix dactylifera'', commonly known as the date palm, is a flowering-plant species in the palm family Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle East, the Horn of Africa, Australia, South Asia, and the desert regions of Southern California in the United States. It is naturalized in many tropical and subtropical regions worldwide. ''P. dactylifera'' is the type species of genus '' Phoenix'', which contains 12–19 species of wild date palms. Date palms reach up to 60–110 feet in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100years of age when maintained properly. Date fruits (dates) are oval-cylindrical, long, and about in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61–68percent sugar by mass when dried, dates are consumed as sweet snack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Ghanoush
Baba ghanoush ( , , ;"baba ghanouj" (US) and ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted , olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally roasted, baked or [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Paste On Spoon
The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from and was domesticated in western South America. It was introduced to the Old World by the Spanish in the Columbian exchange in the 16th century. Tomato plants are vines, largely Annual plant, annual and vulnerable to frost, though sometimes living longer in greenhouses. The flowers are able to self-fertilise. Modern varieties have been bred to ripen uniformly red, in a process that has impaired the fruit's sweetness and flavor. There are thousands of cultivars, varying in size, color, shape, and flavor. Tomatoes are attacked by many insect pests and nematodes, and are subject to diseases caused by viruses and by mildew and blight fungi. The tomato has a strong savoury umami flavor, and is an important ingredient in cuisines around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
