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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] Chopped ...
Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine, [2] or sometimes oleo (particularly in the Deep South).
Pissalat – French condiment made from anchovies; Prahok – Cambodian salted and fermented fish paste; Shrimp paste – made from fermented ground shrimp, either from fresh shrimp or dried ones, with the addition of salt. Prepared shrimp paste often has oil, sugar, garlic, chili, and other spices added. Saeu-jeot
Hilbet is a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans with garlic, ginger and spices. [20] Hummus is made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic. [21] Red bean paste; Ssamjang is a Korean, sesame and bean based paste used as a sauce on meat.
Flora is a brand of spread produced by Flora Food Group (except in southern Africa where it is produced by Siqalo Foods, a subsidiary of Remgro).The original manufacturer Unilever came up with the brand after being asked by medical professionals to develop a healthier alternative to traditional margarines, lard and butter.
Vegemite (/ ˈ v ɛ dʒ i m aɪ t / VEJ-ee-myte) [1] [2] is a thick, dark brown [3] Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne , Victoria , for the Fred Walker Company in 1922 and was first sold in stores on 25 October 1923.
Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or peanut oil. Electric blenders or food processors can be used as labour-saving alternatives to the stone grinding technique.
Vegemite – an Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives; Vegeta – a condiment which is a mixture primarily of salt with flavour enhancers, spices and various vegetables; Vitam-R - a German yeast spread; Brand name condiments