FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments321Fermented, enzyme-ripened and mixed seasonings286Fruit preserves10Adjacent and excluded7Legume, seed and plant-protein ferments6Acid and oil pickles3Dairy ferments2Garum and fish sauces2Smoked salted and dried foods2Cheese1Not yet classified1Vegetable lactic1
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Recipes

10 recipes

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Pure amber maple syrup pouring into a wooden spoon beside a jar of finished syrup.

Maple syrup (batch method)

Maple sap of about two percent sugar boiled down in a shallow pan until it reaches syrup density, the sugar concentration the standard defines, then filtered hot and packed hot.

Minnesota · Traditional method
Condiments
Photograph of Zacusca.
Elevated risk

Zacusca

Zacusca is a Romanian and Moldovan spread of roasted eggplant and sweet peppers cooked down with onion, tomato and oil, made in quantity in autumn and kept in jars for winter.

Romania
· Condiments
Photograph of Pomegranate molasses.

Pomegranate molasses

A thick, sour condiment made by reducing pomegranate juice over heat until it is concentrated, used across the Middle East, the South Caucasus and the Balkans in dressings, stews and grilled dishes.

West Asia, the South Caucasus, Anatolia, the Balkans and the Levant
· Condiments
Photograph of Must murri.

Must murri

Must murri was a medieval Andalusi and North African seasoning of baked wheat dough, grape must and aromatics, cooked slowly in an oven.

Al-Andalus and North Africa
Condiments
Photograph of Mostarda di Cremona / Mantova / Voghera.

Mostarda di Cremona / Mantova / Voghera

A northern Italian condiment of candied fruit in syrup, flavoured with mustard. Its earliest documented link to Cremona is an 1604 printed recipe, which dates the record, not the invention.


Condiments
Photograph of Mostarda.

Mostarda

Mostarda is a northern Italian condiment of candied fruit in a mustard-flavoured syrup, served with boiled meats and cheeses.

Lombardy
Condiments
Pakistani-style mango achar: firm green mango pieces coated in red chilli, turmeric, fenugreek and fennel, glossy with mustard oil in a ceramic bowl.
Elevated risk

Pakistani mango pickle

This Pakistani pickle coats firm green mango with chilli, turmeric, fenugreek, fennel and mustard oil. Its published sun-exposure schedule records a household method, but does not validate shelf-stable storage.

Pakistan · Traditional method
· Condiments
Glossy amber ginger murabba pieces in syrup in a ceramic bowl, with fresh ginger slices beside it.

Adrak / ginger murabba

Adrak murabba preserves young ginger in sugar syrup, a sweet South Asian preparation recorded in Indian cookery and food-processing sources.

India · Historical attestation
· Condiments
Chunky red-orange pinđur in an earthenware bowl beside rustic bread.

Pinđur (pindjur)

A Balkan relish of roasted red peppers and tomatoes, often with aubergine and garlic, cooked down into a spread for the winter store.

North Macedonia
Condiments
A glossy dark garnet spoonful of Hatay pomegranate sour above a glass bowl, with fresh pomegranates beside it.
Elevated risk

Hatay pomegranate sour (nar ekşisi)

The registered Hatay method presses pomegranate arils and slowly concentrates the strained juice. Its 100 kg source batch and experienced-producer endpoint are retained; no home-scale time or shelf-life is inferred.

Hatay Province · Traditional method
· Condiments