 Sopaipillas with and without chancaca sauce | |
| Type | Dessert topping |
|---|---|
| Place of origin | Bolivia, Chile, and Peru |
| Main ingredients | Sugar, honey; usually zest of orange |
Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones.
Chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup. [1]
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.
Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold Aspergillus oryzae, which also includes miso, soy sauce, and sake.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar.
Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (115 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondant icing and hard caramels.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas.
A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word Xopaipa was used to mean bread soaked in oil. The word is derived in turn from the Germanic word suppa, which meant bread soaked in liquid.
Panela or rapadura is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia and Peru, piloncillo in Mexico. The name piloncillo means little loaf, because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. Panela is also known as rapadura in Portuguese. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars.
Barley malt syrup is an unrefined sweetener, processed by extraction from sprouted, malted, barley.
Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier. Its main uses are in food and confectionery, and the manufacture of rum and other forms of alcohol. The largest producer and consumer of muscovado is India.
Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand, West Bengal and Madhya Pradesh.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Kopytka are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines. They are similar to Italian gnocchi.
Barbecue sauce is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Candi sugar is a Belgian sugar product commonly used in brewing beer. It is particularly associated with stronger Belgian style ales such as dubbel and tripel. Chemically, it is an unrefined sugar beet derived sugar which has been subjected to Maillard reaction and caramelization. A common misconception is to consider this is the same as invert sugar, while actual candi sugar is subjected to multiple complex chemical reactions during the Maillard process.
Coconut sugar is a palm sugar produced from the sap of the flower bud stem of the coconut palm.
Anarsa or Hilsa is an Indian rice-based biscuit. It is commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery, rice, poppy seed and ghee.
Kuromitsu is a Japanese sugar syrup. It is similar to molasses, but thinner and milder.
Ginger dressing is an American salad dressing made with East Asian ingredients and intended to evoke East Asian cuisine. It is made with seasoned rice vinegar, minced garlic, minced onion, ginger, vegetable oil, scallions, sesame seeds, soy sauce, peppers, honey or corn syrup, and water.
Cumberland rum nicky is a sweet shortcrust pastry tart or pie, commonly filled with dates and stem ginger, flavoured with rum, and sweetened with brown sugar. Rum nickies are associated with the historic county of Cumberland in northwest England, and the ingredients used in their manufacture reflect the county's former significance as a major import and trading centre for products of the UK's Caribbean colonies. As with many traditional foodstuffs, the precise list of ingredients can vary between different cooks and recipes, with currants and cinnamon being common additions or substitutions.
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