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Adjika is a hot,
spicy but subtly flavoured paste often used to flavour food in Georgia
and in Abkhazia. It is based on a boiled preparation of hot red peppers,
garlic, and herbs and spices such as coriander, dill, blue fenugreek...
Aioli is a sauce made of garlic and olive oil. Normally egg
is also added for ease of mixing. There are many variations, such as the
addition of mustard. In the Occitan Valleys of Italy it is served with potatoes
boiled with salt and bay laurel...
A balti is a type of fast cooked
curry cooked and served up
in a type of wok made of pressed steel. It is served in many restaurants in the
United Kingdom. Restaurants in Birmingham, UK offered Balti
dishes from the 1980s or earlier...
Berbere is a
spice mixture whose ingredients usually include chile peppers, ginger, cloves,
coriander, allspice, rue berries, and ajwain.It is a key ingredient in the cuisines of Ethiopia and
Bolognese sauce (ragù alla bolognese in Italian, also known
by its French name sauce bolognaise) is a meat-based sauce for pasta originating
in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but
authentic recipes have only a small amount of tomato...
Curry powder, also known as masala powder, is a spice mixture
of widely varying composition developed by the British during the period of
British colonial rule in the Indian subcontinent as a means of approximating the
taste of Indian cuisine at home...
Dou ban jiang is a spicy, salty paste made from fermented
broad beans, soybeans, salt, rice, and various spices. Dou ban jiang exists in
plain and spicy versions, with the latter containing red chili peppers and
called la dou ban jiang (là meaning "hot" or
Dulce de leche in Spanish is a milk-based sauce. Found as
both a syrup and a caramel candy, it is prepared by slowly heating sweetened
milk to create a product that is vaguely similar in taste to caramel. It is also
the basis for the elaboration of many sweets and desserts which form part of the
classics of the Argentinian, Colombian, Paraguayan, Chilean, Peruvian, Uruguayan
and, Brazilian cuisine...
Fish Sauce is a sauce made by
fermenting various types of fish (usually anchovies) and pressing to extract the
Garam masala from Hindi garam ("hot") and
is a basic blend of ground spices common in Indian and other South Asian
cuisines. It is used alone or with other seasonings. The word garam
refers to spice intensity, not heat...
Gochujang is a savory and pungent fermented Korean condiment.
Traditionally, it has been naturally fermented over years in large earthen pots
outdoors, more often on an elevated stone platform, called jangdokdae in
Hoisin sauce, or Haixian Sauce, is a Chinese dipping sauce.
The word Hoisin is a romanization of the Chinese word for seafood as
pronounced in Cantonese. Mandarin-style Hoisin sauce ingredients include water, sugar,
soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, red chili
peppers, and several preservatives and coloring agents...
Jalfrezi (also jhal frezi, zalfrezi, and many alternative
spellings) is a type of Indian
curry in which marinated
pieces of meat or vegetables are fried in oil and spices to produce a dry, thick
sauce. It is cooked with green chillies...
Khmeli suneli (also spelled chmeli suneli, xmeli
or hmeli suneli, from Georgian ხმელი სუნელი, literally "dried spices") is
a traditional Georgian spicy herbs mixture. It is popular in Georgia and entire
Korma is a dish originating in South Asia which can be made with yoghurt,
cream, nut and seed pastes or coconut milk; it is usually considered a type of
curry. Both vegetarian and non-vegetarian kormas exist...
Maple syrup is a sweetener made from the sap of some maple
trees. In cold climate areas, these trees store sugar in their roots before the
winter and the sap which rises in the spring can be tapped and concentrated.
Quebec, Canada, produces most of the world's supply of maple syrup. The United
States is the only other major producer and the leading consumer...
Mole (Spanish for "sauce" or "concoction") is the generic name for several
sauces used in Mexican cuisine, as well as for dishes based on these sauces.
Outside of Mexico, it often refers to a specific sauce which is known in Spanish
by the more specific name mole poblano...
a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla
genovese). The name is the past participle of pestâ ("to pound, to
crush"), in reference to
the sauce's crushed herbs and garlic...
Raita (also spelled raitha) is an
Indian condiment based on yogurt (dahi) and used as a sauce or dip. The
yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne
pepper, and other herbs and spices...
Ras el hanout (Arabic: رأس الحانوت) is a popular blend of
herbs and spices that is used across the Middle East and North Africa. The name
means "head of the shop" in Arabic, and refers to a mixture of the best spices a
seller has to offer...
Rogan josh is an aromatic curry dish hailing from Kashmir and
is quite popular in India, Pakistan, Singapore and United Kingdom. Rogan (روغن)
means oil in Persian, while josh (جوش) means heat, hot, boiling, or passionate.
Rogan josh thus means cooked in oil at intense heat...
Salsa may refer to any type of sauce. In American English, it usually refers to
the spicy, often tomato based, hot sauces typical of Hispanic cuisine,
particularly those used as dips. In British English, the word typically refers
to salsa cruda...
A Sambal is a chilli based sauce which is
normally used as a condiment. Sambals are popular in Indonesia,
Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as
in the Netherlands and in Suriname through Indonesian influence...
Satsivi is a Georgian sauce
made of walnuts and served cold either as a dipping sauce for bread, or
sauce for boiled or fried game or fish. Traditionally, satsivi is made
of walnuts, water, garlic, combination of dried herbs, vinegar, cayenne
pepper, and salt to taste...
Shacha sauce (also spelled sa cha sauce) or paste is a
Chinese condiment primarily used in Fujian, Chiuchow, and Taiwanese cuisines. It
is made from soybean oil, garlic, shallots, chilis, brill fish, and dried
shrimp. It has a savory and slightly spicy taste...
Sìchuān málà, more commonly referred to as
mala sauce, is a popular Chinese oily spicy sauce which originated
in the Sichuan Province of central China. It has become one of the most
common seasonings in Chinese cuisine...
Sofrito in Spanish language, soffritto in Italian,
in Catalan or refogado in Portuguese are similar sauces made with tomato
and onion which have been cut in very small pieces and slowly (at least a
quarter of an hour, but more usually half an hour) cooked in olive oil...
Ssamjang is a thick, spicy paste used with food wrapped in a
leaf in Korean cuisine. The sauce is made of doenjang
(a traditional Korean fermented soybean paste),
(Korean chili paste), sesame oil,
onion, garlic, green onions, and optionally brown sugar...
Tabasco sauce is a mass-produced brand of hot sauce made from
tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt, and aged
in white oak barrels for three years. It has a hot, spicy flavor and is popular
in many parts of the world...
Tartare sauce (or Tartar sauce;
US spelling) is a thick white sauce made from mayonnaise and finely
chopped pickled cucumber, capers, onions (or chives), and fresh parsley.
Chopped hard-boiled eggs, olives, and horseradish are sometimes added...
Teriyaki is a cooking technique used in Japanese
cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare
in Japanese). Teriyaki is served in most modern Japanese cuisines...
Thai curry refers to dishes in Thai cuisine that are made
with various types of
curry paste; the term can also refer to the pastes
themselves. Thai curry is made from curry paste, coconut milk or water, meat,
vegetables or fruit and herbs...
Tkemali (Georgian: ტყემალი) is the Georgian name for
the cherry plum, as well as a sauce made of cherry plums. Tkemali is
made from both red and green varieties of plum. The flavor of the sauce
varies between sweet and pungently tart. To lower the tartness level,
occasionally sweeter types of plums are added during preparation...
Tzatziki, tzadziki, or tsatsiki is a Greek meze
or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of
strained yoghurt with cucumbers, a good amount of garlic, salt, usually olive
oil, pepper, sometimes dill...
Welsh rarebit, Welsh rabbit, or infrequently rarebit, is a
savoury sauce made from melted cheese and various other ingredients and served
hot over toasted bread...
Worcestershire sauce, or Worcester Sauce is a
fermented liquid condiment flavouring used especially with grilled or barbecued
meats. It is also used in cocktails and drinks. First made at 68 Broad Street, Worcester, England, by two dispensing chemists,
John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was
commercialised in 1837...
Xató is a typical Catalan dish. Xató is a sauce made with
almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora
pepper. Xató is often served with an endive salad prepared with anchovy, tuna
Zha cai (literally "pressed vegetable") is a type of pickled
mustard plant stem originating from Sichuan, China. In English, it is commonly known as
Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable...