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Blood as food
Fish sauce. Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1][2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Red Boat 50°N Phamily Reserve. Red Boat produces several fish sauces. The original version, which has a nitrogen grade (°N) of 40, [1] and a Phamily Reserve graded at 50°N, which according to Saveur has an intense umami flavor. [7][11][5] At one time they produced a 35°N version. [2] The company also creates custom blends for several chefs.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
In myriad images online, the color of Pink Sauce is all over the place, ranging from pop-of-color fuchsia to something approximating Pepto-Bismol. Which brings us back to that similar-to-beets ...
Oyster sauce - Wikipedia ... Oyster sauce
Iodine aside, table salt, kosher salt, sea salt and Himalayan pink salt are all pretty much the same in terms of nutrition, she adds. Pink salt has trace minerals, but those amounts are miniscule ...
Tomalley - Wikipedia ... Tomalley
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