Contents

List of spreads

This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as breadorcrackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it.

Spreads[edit]

This section needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources in this section. Unsourced material may be challenged and removed. Find sources: "List of spreads" – news · newspapers · books · scholar · JSTOR (August 2021) (Learn how and when to remove this message)

• 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
• 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
• Chili con carne
• 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 kayaofIndonesia, Malaysia, and Singapore; sangkhayaofThailand; 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 dip of Arab origin, spread, or savory dish 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
• 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[edit]

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
• Farmer cheese – sometimes used as a spread
• Fromage blanc^[20][21]
• Fromage fort
• Laughing Cow
• Liptauer
• Moretum
• Obatzda
• Pimento cheese
• Port wine cheese
• Primula cheese spread
• Pub cheese
• Requeijão
• Rushan cheese
• Tirokafteri
• Urnebes
• Prim

Fruit spreads and preserves[edit]

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[edit]

Yeast extract spreads include:

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

See also[edit]

• 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[edit]

Further reading[edit]

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

External links[edit]

• Media related to Spreads at Wikimedia Commons