Dried pumpkin pieces and powder
Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.
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
Filtered to
Recipes
High risk
Yukola (Nivkh dried salmon)
Pacific salmon opened along the backbone and hung on elevated wooden frameworks to air-dry, the winter provision at the centre of Nivkh household fishing on Sakhalin and the Lower Amur.
High risk
Moroccan kaddid
Moroccan kaddid is a traditional salted, dried meat. The measured batch here is from a 2023 Tunisian experiment and is included only as a non-instructional comparison.
High risk
Speck
A documentary account of one modern home-video demonstration of Speck-style cured pork. It preserves the food and regional context without presenting the unvalidated cure, smoking and drying sequence as instructions.
High risk
Stockfish
Cod hung on open racks in cold northern air until most of its water has gone, leaving a hard, light, unsalted fish that keeps and travels and must be soaked for days before cooking.
High risk
Tambadiang
Tambadiang is a Senegalese preparation of small whole fish that is pickled or salted and then dried. Sources differ on fish and process details; no single validated recipe or safety endpoint is established.
High risk
Se'i (Timorese smoked meat)
Smoked meat of Timor and Rote in eastern Indonesia: salted strips of beef or pork cooked over kosambi-wood embers under fresh kosambi leaves, served warm with rice, sambal lu'at and greens.
Elevated risk
Vanessa's wild berry pemmican
A contemporary recipe published with Valerie Segrest’s permission among recipes from Muckleshoot Nation, combining jerky, dried berries, raw nuts or seeds, and nut butter.
Tipak
Tipak is a Kapingamarangi breadfruit product: cooked breadfruit mashed, spread into sheets, sun-dried, rolled and wrapped in pandanus leaves as provisions for later.
Elevated risk
Kusaya
Izu Islands fish cured by repeated immersion in a maintained microbial brine, then dried. The reused brine, not drying alone, is what defines the product.
Gunditjmara smoked eel
Short-finned eels, kooyang, smoked for a sustained period in the hollows of large trees at Budj Bim in south-western Victoria, a combined heat, smoke and drying method of the Gunditjmara people.
Fanesca
Ecuadorian Holy Week soup of tender grains and pulses, squash, milk and salted fish, thickened with peanut paste and served with contrasting garnishes.
High risk
Presunto de Barroso
Smoked dry-cured pork ham of the Barroso highlands of northern Portugal: hand-salted, sometimes coated with olive oil and paprika, then smoked slowly over oak or broom in the cold mountain air.
Braided biltong loaf
Yeasted bread wrapped around biltong, tomato pesto, Cheddar and feta, split lengthwise into a braid and baked; served with chilli-biltong butter.
Arbroath smokie
Arbroath smokies are whole haddock dry-salted, paired by the tail and hot-smoked in a protected coastal area. Their recorded history links Auchmithie and Arbroath, though the exact origin is unsettled.
Elevated risk
Braaiwors
South Africa's regulated grilling-sausage class, looser than boerewors: a minimum of 40% meat, vegetable protein and mechanically recovered meat allowed, and sold raw.
Elevated risk
Sukuti
Sukuti is Nepali dried meat, most often buffalo, cut into thin strips, seasoned with spices, dried over smoke or in the sun, and later fried or roasted before eating.
High risk
Solar-tent dried usipa, utaka and ndunduma
Small Lake Malawi fish, usipa, utaka and ndunduma, dried on racks inside UV-treated polythene solar tents. Tested in Malawi as a drier, less lossy alternative to open sun drying on racks.
High risk
Jerky
A documentary account of dried meat strips and their historical uses. It does not provide an operational home method for making shelf-stable jerky at home.
High risk
Prosciutto di Parma
Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.
High risk
Pastrami
Pastrami is beef brined, rubbed with spices, smoked and steamed, the New York Jewish deli meat served hot and hand-carved on rye. Its origin is argued between competing accounts.
High risk
Pemmican
Pemmican is dried meat mixed with rendered animal fat, sometimes with berries. Sources link it to Indigenous North American food traditions and later fur-trade provisioning. This documentary entry gives no home preparation or storage method.
High risk
Ngaphak
Ngaphak is fish split, flattened and roasted and smoked over an open flame on a wire net or woven bamboo mesh, as practised by fish processors around Loktak Lake in Manipur, India.
Muqmad (oodkac)
Odka, also called muqmad, is Somali meat that is dried, cut small, fried and kept under fat. It is a dried-meat preserve whose keeping depends on the whole sequence.
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.
Elevated risk
Maple-beer wet-cured bacon
A refrigerated pork-belly brine combines beer and maple syrup with salt, garlic powder and measured Cure #1.
High risk
Leirou
Leirou is fish smoked in a prepared kiln or room by processors around Loktak Lake in Manipur, India, a method the local survey keeps apart from open-flame ngaphak.
High risk
Koobi
Koobi is Ghanaian salted and dried tilapia. Sources differ on the brief ripening stage and drying period, and do not establish a single validated household process. This entry records documented variants and their limits.
Elevated risk
Kilishi
Kilishi is a Hausa-land dried meat from northern Nigeria and southern Niger: thin slices of beef or other meat, dried, coated in a spiced groundnut paste and dried again.
Elevated risk
Hot-smoked salmon
Salmon fillets salted or dry-brined, rested, then cooked and flavoured in a smoker. The method is a cooking process, and the endpoint decides its safety.
High risk
Gravad lax
Salmon is cured with salt, sugar, pepper, dill and lemon zest under refrigeration.
Elevated risk
Cusic-style dry-cured bacon
Pork belly receives a measured salt-and-sugar cure with coffee and spices, then is refrigerated before cooking or hot smoking.
Alina's Oondhingu
Alina Magano Johannes’s Oondhingu is a family dish from Onyaanya, Oshikoto, in northern Namibia: softened dried beef fried with vegetables and served with pap.
Biltong pâté
A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.
Elevated risk
Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
Bêche-de-mer (trepang)
Sea cucumber cleaned, boiled and dried, sometimes with smoke, into a long-keeping trade product; Makassan processing in Arnhem Land is documented from at least the eighteenth century.
Dried salted cod
Cod split, salted and dried on flakes until hard, a long-keeping fish that must be desalted and rehydrated before use; the salting and the extensive drying together make it portable where light salting or partial drying does not.
Elevated risk
Sun-dried mushrooms
Sun-dried mushrooms are mushrooms spread in open sunlight and left to lose their water to solar heat and moving air, a method recorded in Nigeria, Tanzania, Mexico and among Algerian desert truffle gatherers.
High risk
Biltong
Strips of whole-muscle beef or game seasoned with salt, vinegar, roasted coriander and pepper and air-dried without cooking, sold anywhere from soft and moist to hard and very salty.
High risk
Alaska salmon roe caviar
Salmon roe is separated from skeins and treated in two salt-water stages using a University of Alaska Extension formula.
Elevated risk
Alpaca charqui
Alpaca charqui is Andean dried meat, made from camelid meat exposed to hot sun by day and frost by night at high altitude, the ancestor of the modern word jerky.
Elevated risk
Poached stockfish with mustard butter
Rehydrated air-dried Norwegian cod simmered until it flakes, served with boiled potatoes and carrots under a wholegrain-mustard butter whisked from the fish's own poaching liquid.
High risk
Suovas
Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.
Pastırma
Dry-cured beef salted, air-dried and often coated with a spice paste called çemen before it is sold whole or sliced; a Turkish cured meat whose preservation rests on salting and drying.
High risk
Droëwors
South Africa's dried sausage: seasoned minced meat in narrow casings, dried until it can be eaten without cooking, which makes it a far more demanding product than fresh boerewors.
Charque
Beef salted heavily and dried into a strongly preserved ingredient that is desalted before it is cooked in stews; a Brazilian form of salt-dried meat that keeps far longer than the lightly salted carne-de-sol.
Carne-de-sol
Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.
Elevated risk
Kitoza
A documentary account of Malagasy salted meat strips, commonly dried, smoked or both; it does not provide a validated home-preservation recipe.
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
Mushroom powder
Mushroom powder is dried mushroom tissue ground to a fine powder and added to gravies and sauces. Victorian cooks made it from fresh cultivated mushrooms when fresh ones were not to hand.