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.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
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
Fermented, 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 classified1Filtered 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.
Australian vegetable relishes (green tomato relish)
Australian green tomato pickles and relishes vary. This partial version follows ABC Western Victoria’s 2018 pickle recipe, not Beerenberg’s commercial formula. Sources document examples from 1944 onward, not a single origin.
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.
Mostarda
Mostarda is a northern Italian condiment of candied fruit in a mustard-flavoured syrup, served with boiled meats and cheeses.
Molho de pimenta
A Brazilian table sauce made from hot peppers, most often dedo-de-moça, cooked briefly with onion, garlic and vinegar and then blended smooth. Household versions differ widely.
Mole verde
Mole verde is a green mole from Mexico and Oaxaca, built on tomatillos or green tomatoes, fresh herbs such as epazote and hoja santa, and ground pumpkin seeds or masa, with no need to toast dried chiles.
Mole negro
Mole negro is the darkest and most elaborate of Oaxaca's seven moles: dried chiles and seeds are toasted and charred, ground with nuts, spices, bread and chocolate, then fried and simmered into a thick black sauce.
Mole coloradito
Mole coloradito is one of Oaxaca's seven moles: a brick-red sauce built on ancho chiles and tomato, thickened with ground seeds and nuts and sweetened with fruit, served in a lighter, thinner form than mole negro.
Mole amarillo
Mole amarillo, also called amarillito, is a yellow to orange Oaxacan mole built on cooked chile purée, thickened with corn masa and flavoured with herbs such as hoja santa, with no chocolate or dense nut mixture.
Elevated risk
Mojo criollo (Cuban citrus-garlic sauce)
Mojo criollo is a Cuban sauce of garlic and sour orange juice with oil and herbs, used to marinate roast pork and as a dip.
Miso mustard
Karashi-su-miso is a smooth Japanese sauce of sweet miso, rice vinegar and hot mustard, stirred together for vegetables, seafood or poached fish.
Mirin
Hon-mirin is a Japanese rice seasoning made by saccharifying glutinous rice with rice koji in shochu, then pressing and usually heating the mash.
Muhammara
A Syrian red pepper and walnut dip usually linked to Aleppo, thickened with breadcrumbs and sharpened with pomegranate molasses, with Aleppo pepper and cumin.
Merkén
Merkén is the Mapuche seasoning of dried, smoked and ground ají cacho de cabra chile, sometimes with toasted coriander seed and salt, made in the Maule and La Araucanía regions of Chile.
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.
Marinara and arrabbiata tomato sauce
Marinara is a quick Italian-American tomato sauce; arrabbiata is a distinct Roman tomato sauce with red chilli. They share a simple cooked tomato-and-garlic base but are not the same sauce.
Manado raw chilli and tomato relish
Dabu-dabu is a raw North Sulawesi relish of chopped chillies, shallot, scallion and tomato, dressed with salt and lime juice or coconut oil.
Mamidikaya kobbari pachadi (Andhra raw mango and coconut chutney)
A coarse, sour Andhra chutney of raw mango and fresh coconut ground with browned urad dal and hot chillies, finished with a mustard tempering and eaten with hot rice.
Lunu miris (Sri Lankan chilli and onion sambol)
Lunu miris is Sri Lanka's pounded onion and chilli sambol: chilli flakes and red onion crushed with salt and lime, often with Maldive fish, eaten in small amounts with hoppers, pol roti and kiribath.
Lunu miris (DailyLife.lk source batch)
A Sri Lankan lunu miris made by pounding onion and chilli flakes with lime; Maldive fish is optional.
Louisiana fermented pepper sauce
Documentary account of Louisiana pepper sauces, using TABASCO's published barrel-aged commercial process as one specific example; the source does not provide a validated home recipe.
Llajua (Bolivian Tomato and Locoto Sauce)
A fresh Bolivian table sauce of tomato, locoto chilli and herbs, following the La Paz municipal formula. Regional preparations vary.
Lao-style roasted tomato jeow
Roasted tomatoes, shallots, garlic and chillies are pounded into a coarse Lao-style dip, then seasoned with fish sauce, optional lime and coriander.
Korean-style sweet-sour mustard dressing
A fresh sweet-sour mustard dressing for cold cucumber and pear or a freshly prepared salad. Its gram-based proportions are original and are not copied from Maangchi’s gyeoja-naengchae recipe.
Kobbari mamidikaya pachhadi (Gayatri Vantillu batch)
A Telugu coconut and raw mango pachhadi with a separately fried spice mixture.
Elevated risk
Kharoli
A strong Assamese condiment of mustard seed mixed with khar, an alkaline banana-ash filtrate, wrapped in leaves and fermented in bamboo over a fire or in a kitchen pot.
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.
Kahudi
Kahudi is an Assamese mustard-seed condiment fermented with sour Thekera fruit into a strong mash; household methods and study results differ, and no validated home schedule exists.
Jiangyou (Chinese soy sauce)
Jiangyou is the Chinese soy sauce family, an umbrella term for light, dark and seasoned sauces made by two main process families: high-salt liquid-state and low-salt solid-state brewing.
Jeow bong
Jeow bong is a Lao paste of dried chilli, shallot, garlic and galangal cooked with buffalo or cow skin, a Luang Prabang specialty eaten with sticky rice and grilled meat.
Elevated risk
Hollandaise sauce
Hollandaise is a warm emulsion of egg yolk and butter finished with lemon juice, one of the French mother sauces, and the base for Bearnaise and other derived sauces.
Hawaiian chili pepper water
Hawaiian chili pepper water, or wai nīoi, is a thin condiment of small chillies steeped in salted water with vinegar and garlic. Hawaiian families use it as a table hot sauce.
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.
Elevated risk
Indonesian peanut sauce
A cooked peanut sauce of ground roasted peanuts, aromatics, shrimp paste and coconut cream, as made for gado-gado; pecel and Malaysian satay sauces are close relatives with different formulas.
Habanero table salsa
A hot, fruity chile sauce of the Yucatán, built on habanero peppers and often charred with garlic. It sits on the table as a condiment, and the recipes vary widely.
Guajillo chile salsa
A Mexican sauce in which dried guajillo chiles, toasted and softened in hot water, supply most of the flavour. It is a family of dried-chile salsas, not a tomato sauce with chile added.
Gravy and roasting juice sauce
A savoury sauce made from the juices a roast releases in the tin, reduced with stock and thickened, or thickened with flour or starch.
Gooseberry sauce
Gooseberry sauce is a soft, tart sauce of cooked green gooseberries, sharpened with wine or vinegar and lightly sweetened, traditionally served with mackerel.
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.
Fresh yuzu-chilli-salt paste
A fresh, uncooked yuzu and green chilli paste inspired by Kyushu’s yuzu kosho, made here as an untested small-batch seasoning rather than a preservation formula.
Fresh chermoula
Fresh chermoula is a chopped-herb Moroccan-style sauce of coriander, parsley, garlic, lemon, olive oil and warm spices, made here as an explicitly untested development formula.
Fish-sauce-based nuoc cham
Nuoc cham is a Vietnamese fish-sauce dipping sauce. This untested development ratio starts with water, lime and sugar, then adds fish sauce, garlic and chilli.
Fina'denne'
Fina'denne' is the all-purpose Chamorro dipping sauce of Guam, made in soy, citrus, vinegar or fish-brine versions with hot peppers. It is spooned over meat and rice or served in a small dish.
Espagnole sauce
Espagnole is a brown mother sauce built on a dark roux, brown veal or beef stock and tomato, the base from which demi-glace and many brown sauces are made.
Dinanche
Dinanche, or donne' dinanche, is a Chamorro hot pepper paste of crushed chillies that Guam cooks use on its own or stir into fina'denne'. Its versions range from pepper alone to ones with eggplant, miso or coconut milk.
Demi-glace
Demi-glace is a rich brown sauce of French cookery, classically made by reducing equal parts espagnole sauce and brown stock by half. It is used on its own or as a base for other sauces.
Cumberland sauce
Cumberland sauce is a British condiment of redcurrant jelly, mustard, blanched orange peel and port, traditionally served cold with ham, game and cold meats.
Cranberry sauce
Cranberry sauce is a sauce of cranberries cooked in sugar syrup until the berries burst and thicken, served with roast turkey, pork, chicken and ham.
Cooked sriracha-style garlic-chilli sauce
Ripe red chillies, garlic, labelled 5% vinegar, sugar, water and salt are blended, simmered and blended smooth into a cooked chilli sauce.