List of spreads

Peanut butter 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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.

Ajvar atop bread

Butter is often served for spreading on bread with a butter knife.

Chopped liver on bread

Clotted cream

Kartoffelkäse atop bread

Mettbrötchen as served in Germany

Liverwurst

Obatzda

Tahini

Teewurst

Vegemite on toast

• Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean
• Ajvar ^[1] – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
• Amlu – Moroccan spread of argan oil, almonds, and honey
• Bacon 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 salt
• Biscoff – sweet paste made from Biscoff biscuits
• Bovril - salty meat extract paste
• Butter ^[6]

• 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 ^[7]
  • 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 ^[8]
• 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 ^[9] – 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 ^[10]
• Guacamole
• Heinz Sandwich Spread ^[11]
• Honey ^[12]
• Hummus ^[13] – 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 ^[14] – 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 ^[15]
• 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 ^[16] – 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 ^[17]
  • Chopped liver ^[18]
  • 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 ^[14] – 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 ^[19] – vegetable spread popular in Romania and Moldova

• Various spreads
• 
  Bacon jam atop bread
• 
  Cashew butter being ground
• 
  Manteca colorá
• 
  Maple butter
• 
  Peanut butter in a jar
• 
  Rillettes
• 
  Tapenade

Cheeses and cheese spreads

Almogrote

Benedictine used as a dip

A bagel and cream cheese

Cheeses used as a spread and cheese spreads include:

• Almogrote
• Alouette cheese
• Beer cheese
• Benedictine
• Brie – sometimes used as a spread
• Catupiry
• Cheez Whiz
• Cervelle de canut
• Cold pack cheese
• Cottage cheese
• Cream cheese
• Creole cream cheese
• Cup cheese
• Dairylea
• Easy Cheese
• Eden
• Farmer cheese – sometimes used as a spread
• Fromage blanc ^{[20] [21]}
• Fromage fort
• Kraft Singles
• Laughing Cow
• Liptauer
• Magnolia
• Moretum
• Obatzda
• Pimento cheese
• Port wine cheese
• Prim
• Primula cheese spread
• Pub cheese
• Requeijão
• Rushan cheese
• Tirokafteri
• Urnebes
• Velveeta

Fruit spreads and preserves

A spoonful of "rinse appelstroop" (sweet and sour apple butter), a Dutch syrup specialty made from apple and sugar beet juice.

Yuja-cheong

Fruit spreads and preserves include:

• Apple butter – Caramelized, concentrated apple sauce
• Apricot Jam
• Bar-le-duc jelly
• Berry Jam
  • Berries
• Birnenhonig ^[22]
• Cabell d'àngel
• Chutney ^[23]
• Coconut jam
• Confit ^{[24] [25]}
• Confiture ^[26]
• Confiture de lait
• Conserves ^[23]
• Eggplant jam
• Fruit butter
• Fruit curd
• Guava jelly ^[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 ^[28]
• Sirop de Liège – prepared using evaporated fruit juices
• Tomato jam
• Ube halaya – also known as ube jam
• Yuja-cheong

• Fruit spreads and preserves
• 
  Close-up view of a coconut jam
• 
  Pancakes with lingonberry jam
• 
  Homemade English marmalade
• 
  A jar of nièr beurre
• 
  Red pepper jelly
• 
  Powidl plum butter
• 
  Quince cheese
• 
  Strawberry jam

Yeast extract spreads

Marmite spread on toasted bread

Yeast extract spreads include:

• AussieMite
• Cenovis
• Guinness Yeast Extract
• Marmite
• Marmite (New Zealand)
• Oxo
• Promite
• Vegemite
• Vitam-R

See also

• Food portal
• Lists portal

• Fondue
• List of butter dishes
• List of condiments
• List of dips
• List of food pastes
• List of syrups
• Spoon sweets – sweet preserves, served in a spoon as a gesture of hospitality in Greece, the Balkans, parts of the Middle East, and Russia
• Yogurt

References

1. Walsh, R. (2013). The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes. Potter/TenSpeed/Harmony. p. 120. ISBN   978-1-60774-427-6 . Retrieved June 23, 2017.
2. Food Processor Perfection: 75 Amazing Ways to Use the Most Powerful Tool in Your Kitchen. America's Test Kitchen. America's Test Kitchen. 2017. p. 33. ISBN   978-1-940352-90-9 . Retrieved June 23, 2017.
3. "Simple and Creamy White Bean Dip with Lemon Zest". Mother Nature Network. October 16, 2014. Retrieved June 23, 2017.
4. Ottolenghi, Yotam (July 2, 2016). "Slam dunk: Yotam Ottolenghi's recipes for dips, pastes and spreads". The Guardian. Retrieved June 23, 2017.
5. Chubb, Christabel (August 14, 2015). "Would you try spreadable beer?". Telegraph.co.uk. Retrieved June 23, 2017.
6. Riedl, K. (1943). A Guide to Wartime Cooking. p. 30. Retrieved June 23, 2017.
7. Ranken, M.D.; Baker, C.G.J.; Kill, R.C. (1997). Food Industries Manual. Springer. p. 402. ISBN   978-0-7514-0404-3 . Retrieved June 23, 2017.
8. McGee, H. (2007). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 30. ISBN   978-1-4165-5637-4 . Retrieved June 23, 2017.
9. Lukins, S. (2012). Sheila Lukins All Around the World Cookbook. Workman Publishing Company. p. 62. ISBN   978-0-7611-7201-7.
10. International Cooking Library. International Cooking Library. International Publishing Company. 1913. p. 26. Retrieved June 23, 2017.
11. Druggists' Circular. Druggists Circular. 1937. p. 71. Retrieved June 23, 2017.
12. "Honey! What's making a buzz?". Trinuneindia News Service. May 27, 2017. Retrieved June 23, 2017.
13. Levy, F. (2003). Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible . HarperCollins. p.  34. ISBN   978-0-06-009361-7 . Retrieved June 23, 2017.
14. The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet Publications. 2014. p. 194. ISBN   978-1-74360-421-2 . Retrieved June 23, 2017.
15. "Taste Test: We Try Canned Liver Spreads from Reno, Argentina, CDO, and Purefoods". Pepper.ph. Retrieved 11 February 2021.
16. Weiss, J.; Andrés, J.; Rawlinson, N.; Mora, S. (2014). Charcutería: The Soul of Spain. Agate Publishing. p. 362. ISBN   978-1-57284-737-8 . Retrieved June 23, 2017. "Like any fatty spread, Manteca Colorá is best served with some grilled bread and pickles or alongside a nice, acidic salad."
17. Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. p. 535. ISBN   978-0-544-17738-3 . Retrieved June 23, 2017.
18. Siegel, H. (2015). Totally Bagel Cookbook. Potter/TenSpeed/Harmony. p. 45. ISBN   978-1-60774-903-5 . Retrieved June 23, 2017.
19. Mallows, L.; Abraham, R. (2012). Transylvania. Bradt Guides (in Polish). Bradt Travel Guides. p. 89. ISBN   978-1-84162-419-8 . Retrieved June 23, 2017.
20. New York Magazine. New York Media. October 1990. p. 75. Retrieved June 23, 2017.
21. Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables. Chronicle Books LLC. p. 80. ISBN   978-1-4521-3554-0 . Retrieved June 23, 2017.
22. Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 520. ISBN   978-0-19-931362-4 . Retrieved June 23, 2017.
23. Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying. Better Homes and Gardens Cooking Series. Houghton Mifflin Harcourt. 2015. p. 51. ISBN   978-0-544-45433-0 . Retrieved June 23, 2017.
24. Vegetables Please: The More Vegetables, Less Meat Cookbook. DK Publishing. 2013. p. 302. ISBN   978-1-4654-1627-8 . Retrieved June 23, 2017.
25. Lahey, J.; Flaste, R. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton. p. 176. ISBN   978-0-393-06630-2 . Retrieved June 23, 2017.
26. Barrow, C. (2014). Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving. W. W. Norton. p. 55. ISBN   978-0-393-24586-8 . Retrieved June 23, 2017.
27. Bulletin. Bulletin. Florida Department of Agriculture. 1934. p. 27. Retrieved June 23, 2017.
28. 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 . Barron's cooking guide. Barron's Educational Series, Incorporated. ISBN   978-0-7641-3577-4 . Retrieved June 23, 2017.

Further reading

• Krampner, Jon (2013). Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food. Columbia University Press. 320 pages.

External links

• Media related to Spreads at Wikimedia Commons