Elevated risk
Walnut ketchup
A dark liquid seasoning made from young green walnuts steeped in salt and vinegar, then boiled with spices, shallots and anchovies. It belongs to the British ketchups of the 1700s and 1800s.
Recipes
1504 records with their sources, across 11 categories.
All condiments8
Fermented, enzyme-ripened and mixed seasonings3
Vegetable lactic2
Acid and oil pickles1
Garum and fish sauces1
Legume, seed and plant-protein ferments1
Fermented, enzyme-ripened and mixed seasonings3Vegetable lactic2Acid and oil pickles1Garum and fish sauces1Legume, seed and plant-protein ferments1Filtered to
Recipes
High risk
Murrī
A dark, salty fermented condiment of the medieval Arabic kitchen, made from fermented barley and flour, which seasoned dishes where later cooks would use soy sauce, salt or sumac.
Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.