Pilot-whale blubber
Faroese spik is the under-skin blubber of the long-finned pilot whale, eaten salted alongside dried fish or whale meat and sometimes spread on bread. It is a distinct fat tissue, not meat, sheep tallow or rendered whale oil.
Ingredients
1086 articles on substrates, cultures and additives.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
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Seal blubber
Seal blubber is the fat beneath a seal’s skin, used as food and oil. Greenlandic iginneq is a named fermented blubber food, distinct from aged seal meat.
Sheep fat
Sheep fat is edible adipose tissue from sheep, including back and tail depots. A South African zebra-droëwors experiment compared several fat levels; its findings are specific to that formulation.
Toasted sesame oil
Dark, strongly scented oil pressed from roasted sesame seed, used as a last-minute seasoning in East Asian sauces, dips and dressings rather than as a frying oil.
Coconut oil
Fat pressed or separated from the kernel of a mature coconut: solid below about 25 °C, mostly saturated and half lauric acid, sold virgin, refined or hydrogenated.
Extra-virgin olive oil
Extra-virgin olive oil is mechanically extracted olive-fruit oil meeting chemical and sensory standards. Its fruit aromas, bitterness and pungency vary by cultivar, harvest and handling.
Butter
Butter is a milk-fat emulsion made by churning cream. It enriches dough or finishes bread; melted, cool and room-temperature butter serve different recipe roles.
Olive oil
Oil extracted from olive fruit serves as cooking fat, flavouring and, in some cheese methods, an exterior treatment. Grade, cultivar, processing and storage shape its character.
Pork back fat
Unrendered subcutaneous pork fat provides distinct pale pieces, texture and lipid flavor precursors in sausage, and differs from belly, leaf fat and rendered lard.
Vegetable oil
A broad kitchen label for edible oils pressed or extracted from many plant sources, each with its own flavor, composition and handling needs.
Mustard oil
Mustard oil is an aromatic pressed seed oil used to cook and season foods such as Nepali achar. Its seed and pressing method vary with the product.