FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments382Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1
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Recipes

19 recipes

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Photograph of Wet jerk seasoning.

Wet jerk seasoning

A Jamaican wet jerk paste of ground allspice, Scotch bonnet pepper, thyme, scallion, garlic, ginger and nutmeg, loosened with soy sauce, oil, vinegar and lime, used to marinate meat, fish or tofu before cooking.

Jamaica
· Condiments
Photograph of Pilpelchuma (chilli-garlic paste).

Pilpelchuma (chilli-garlic paste)

A chilli and garlic paste from the Libyan Jewish community, built on steamed dried peppers, garlic and cumin, now a common condiment in Israel.

Libya · Traditional method
Condiments
Photograph of Pepián recado.

Pepián recado

The roasted chile, seed and vegetable sauce that thickens and colours Guatemalan pepián stew.

Guatemala · Traditional method
Condiments
Fresh dried-chilli harissa-style paste, thick and flecked in a shallow ceramic bowl with dried chiles, garlic, lemon and whole spices.
Elevated risk

Dried-chilli harissa-style paste

A fresh chilli paste made from rehydrated dried red peppers, garlic, olive oil, lemon and warm spices; this small-batch formula adapts the harissa family rather than reproducing a tested Tunisian method.

Tunisia · Modern adaptation
· Condiments
Coarse toasted podi in a bowl beside a small serving of the spice powder mixed with gingelly oil, with steamed idli at the edge.

Podi (dry spice powder mixed with oil)

A South Indian dry chutney powder has many regional and household forms. This record follows one published gunpowder podi recipe, served with ghee or gingelly oil; it is not a single standard formula.

South India · Modern adaptation
· Condiments
A dry furikake blend of toasted white and black sesame, bonito flakes and nori beside a bowl of rice seasoned with the same blend.

Furikake

A dry Japanese rice seasoning of sesame, bonito, nori, sugar and salt. This documented home blend is one specific formula within a varied category with several early product histories.

Modern adaptation
· Condiments
Photograph of Picada.

Picada

Picada is a Catalan pounded paste of toasted almonds, dry bread, garlic and saffron, stirred into a dish near the end of cooking to thicken and flavour it.

Catalonia
Condiments
Photograph of Megrelian ajika.

Megrelian ajika

A documented Megrelian red pepper, garlic and herb paste with salt and ground spices. This preparation is mixed, not fermented; its source gives no validated preservation method or shelf life.

Samegrelo · Traditional method
· Condiments
Fresh Japanese karashi mustard paste in a small ceramic bowl.

Karashi (Japanese hot mustard paste)

Karashi is Japan's hot mustard: powder stirred with a little water into a stiff paste, covered for a few minutes so the heat develops, and served in small dabs with oden, natto and fried food.

Japan
· Condiments
Coarse red Tunisian harissa paste in a blue-and-white bowl with dried chillies beside it.
Elevated risk

Harissa

A Tunisian hot chilli paste from Cap Bon and Nabeul: red peppers pounded with garlic, caraway, coriander, cumin and olive oil, with many household and commercial variants.

Cap Bon
Condiments
Goan recheado masala, a thick deep red-orange chilli and spice paste, shown in a plain white bowl.

Goan recheado masala

Recheado is a red Goan spice paste of Kashmiri chillies, garlic and spices ground in vinegar, best known as the stuffing for fried fish such as mackerel.

Goa
· Condiments
Fresh Caribbean green seasoning in a white ceramic bowl with a spoon and herbs.

Caribbean green seasoning

A fresh herb and aromatic paste of chadon beni (culantro), thyme, chives, celery, onion, garlic and peppers, blended with vinegar and water and used as the base for Trinidadian cooking.

Trinidad and Tobago
· Condiments
A modern illustrative reconstruction of Hypotrimma: a thick cheese condiment with herbs, pine nuts, raisins and dates in a stoneware bowl.

Hypotrimma

Hypotrimma was a Roman condiment in Apicius's cookery book, a mixture of ground pepper, herbs, nuts, dried fruit, cheese, honey and fish sauce.

Rome
Condiments
Coarse gomashio made from toasted tan and black sesame seeds with sea salt in a small pale ceramic bowl, with a ridged mortar and wooden pestle behind it.

Gomashio

Toasted sesame seeds and sea salt are ground together into a coarse seasoning for rice. This small pan-roasted batch keeps most of the seed texture.

Japan · Modern method
· Condiments
Dense brick-red Yucatecan achiote paste in a warm ivory ceramic bowl, with annatto seeds, garlic and citrus outside.

Achiote paste

A Yucatecan recado rojo is a brick-red seasoning paste built on annatto seed, garlic and sour orange. This measured home version shows one route into a much wider family of market and household recados.

Yaxunah
· Condiments
Photograph of Smoked salt.

Smoked salt

Flaky or coarse sea salt takes on hickory smoke in a pellet grill. A shallow tray lets the smoke reach the crystals before they cool for airtight storage.

Modern method
· Condiments
Coarse citrus-zest salt with yellow, orange, and green peel flecks in a plain ceramic bowl

Citrus salt

Citrus zest is rubbed into coarse or flake salt and dried on a tray. This peel-based seasoning preserves the chosen citrus aroma without adding juice.

Modern method
· Condiments
Illustrative bowl of coarse herb salt with garlic and green herb flecks.

Fragrant herb salt

Fresh garlic and pungent herbs are chopped with kosher salt, then dried in the warmth of a switched-off oven. The blend keeps the selected herbs together in one seasoning.

Modern method
· Condiments