FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments12Fermented, enzyme-ripened and mixed seasonings9Adjacent and excluded2Smoked salted and dried foods1
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Recipes

9 recipes

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Illustrative finished Awaji moshio Premium, fine pale beige seaweed-salt granules in a plain ceramic dish.

Awaji moshio

Awaji moshio is a modern Japanese seaweed salt made by TaDa PHILOSOPHY from Awaji Island seawater and seaweed. Its premium process concentrates brine, extracts seaweed flavor, then crystallizes, separates, dries and grades the salt.

Awaji Island
· Condiments
A small ivory dish of dry, coarse wine-infused finishing salt, tinted rose-red to burgundy.

Wine-infused salt

Wine-infused salt is coarse food salt carrying wine colour and aroma after a wine-and-salt mixture is reduced and dried. This version follows a Missouri Wines method at a one-to-three salt-to-wine ratio.

Missouri · Modern method
Condiments
A modest bowl of fine pale Asin sa buy-o salt crystals, shown without packaging.

Asin sa buy-o

Asin sa buy-o is a fine sea salt made in Panayunan, Botolan, and packed in a woven nipa pouch called a buy-o. Salt-bearing coastal earth is leached with seawater, and the brine is boiled to crystals.

Botolan · Traditional method
· Condiments
Illustrative still life of one reported pale, porous Nzoia River reed salt block on a banana leaf; colour and texture are not standardized.
Elevated risk

Nzoia River reed salt

Nzoia River reed salt is a Bukusu seasoning made by leaching and evaporating the ash of mature muchua reeds. Its sources document a local method, but provide neither a measured formula nor verified mineral composition.

Nabuyole, Webuye, Bungoma County · Traditional method
· Condiments
Photograph of Shatta.
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Shatta

Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.

Palestine
· Condiments
Pale beige Amabito no Moshio seaweed salt in a ceramic dish beside dried hondawara.

Amabito no Moshio

Amabito no Moshio is a modern, pale beige Japanese seaweed salt made from Seto Inland Sea water and hondawara seaweed. Its documented factory method concentrates filtered brine in kettles, then separates and dries the salt.

Kamikamagari Island
· 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
Illustrative reconstruction of Yanyanku as ground dried fermented roselle seeds; the exact experimental batch appearance is not documented.

Yanyanku

A traditional Beninese inoculum made from fermented roselle, cotton or baobab seeds, rich in bacterial spores, added to cooked African locust beans to speed up fermentation and soften them into sonru.

Benin · Traditional method
· Condiments