Wet jerk seasoning
A Jamaican wet jerk paste of ground allspice, Scotch bonnet pepper, thyme, scallion, garlic, ginger and nutmeg, loosened with soy sauce, oil, vinegar and lime, used to marinate meat, fish or tofu before cooking.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Thalipeeth
A Maharashtrian multigrain flatbread, patted by hand and cooked on a hot griddle. This home version mixes five flours with onion, sesame and spices.
Soy-mirin tare for glazing
A modern tare-style glaze of koikuchi soy sauce, mirin, water, sugar and optional ginger, gently reduced and brushed onto food near the end of cooking.
Elevated risk
Soy–black-vinegar dumpling dip
An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.
Sosaties
Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.
Sinamak
Sinamak is a Philippine spiced vinegar: white, cane or coconut vinegar steeped with chilies, ginger, garlic, onion and peppercorns for days or weeks until it is ready to use as a condiment.
Quick cooked mango-and-mustard sauce inspired by kasundi
A short-cooked green-mango and mustard sauce with chilli, ginger and turmeric. It borrows a flavour direction associated with Bengali kasundi but is an untested, non-fermented fresh sauce, not traditional kasundi or a shelf-stable pickle.
Raw ginger-scallion oil
A raw Cantonese-style condiment of minced scallions, fresh ginger, vegetable oil and salt; it is mixed without heating and serves eight.
Nepalese tomato-sesame timur achar for momo
A roasted tomato dip thickened with toasted sesame and seasoned with dried chilli, cumin and timur. This measured version follows a contemporary published momo achar recipe; it is one documented formula, not a national standard.
Mango chutney
Hard green mango is cooked with vinegar, sugar, raisins, ginger, garlic and chilli in this tested US home-canning recipe.
Refrigerated watermelon-rind preserve inspired by makataan
A measured, refrigerated prototype cooks ordinary watermelon’s white rind in lemon, ginger and sugar syrup. It is inspired by makataan konfyt but does not reproduce the traditional fruit or its lime-water treatment.
Jamaican Scotch Bonnet Pepper Sauce
This Jamaican recipe cooks Scotch bonnet peppers with carrot, cho cho, onion, garlic, ginger, allspice and vinegar, then blends and strains the mixture.
Elevated risk
British teaching-lab ginger beer with baker’s yeast
A one-liter teaching recipe ferments bruised ginger, lemon, sugar and cream of tartar with measured baker’s or ale yeast, then conditions the drink briefly in PET bottles before refrigeration.
Cooked ginger-scallion oil with chilli
A Cantonese condiment of ginger, garlic, scallion and fresh chilli fried slowly in oil and seasoned with soy sauce, sugar, wine and salt, served over roast meats and poached chicken.
Chinese-American sweet-and-sour sauce
A smooth, tomato-based sweet-and-sour sauce of sugar, vinegar, tomato paste and soy sauce, thickened with starch for dipping or coating; it is not the sauce on Hangzhou's sweet-and-sour ribs.
Chakalaka
A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.
A non-fermented seaweed-and-vinegar dressing
A fresh condiment in which crumbled nori softens in lightly sweetened vinegar and water. It is not vinegar fermented from seaweed.
Hwanggwa damjeo (1766 cucumber kimchi with chilli)
Hwanggwa damjeo is a cucumber kimchi from Yu Jung-rim's Jeungbo sallim gyeongje of 1766. Slit cucumbers are packed with chilli powder and garlic, scalded with hot salted water and sealed overnight.
Iburunge with ikivuguto
Iburunge is boiled cassava and kidney beans dressed with strong butter, the Rwandan farm meal Hirata recorded. This home plate uses butter oil and comes with a cold cup of ikivuguto.
Ikivuguto at home
Ikivuguto is Rwanda's thick soured milk. This home version sets pasteurised whole milk with cultured buttermilk overnight at about 21 °C, then chills it for a mild, spoonable drink.
High risk
Saeujeot (Korean salted fermented shrimp)
Korean fermented seafood made by salting whole small shrimp and maturing them in their own brine, used as a seasoning, in kimchi and with pork.
Kimchi
Kimchi is a Korean preserved vegetable food, most often cabbage, salted and seasoned, then fermented by the lactic acid bacteria that arrive with the vegetables. Some studies test added starter cultures, but a home jar is usually spontaneous.
Oi-sobagi
Oi-sobagi is a Korean stuffed cucumber kimchi: salted cucumbers slit and filled with a chive-and-chilli seasoning, eaten fresh or left to ferment.
Toyomansi-style soy-calamansi dip
Toyomansi is a Filipino table dip of soy sauce and calamansi juice, served with grilled or fried foods; this version adds sliced chilli and optional sugar.
Zabaglione
A warm foam of egg yolks, sugar and sweet wine, whisked over gentle heat in a double boiler until light, served at once with fruit or biscuits.
Vinaigrette
A dressing of edible oil whisked with a mild acid, usually vinegar or lemon juice, seasoned with salt, herbs and mustard, used on salads and as a marinade.
High risk
Ventricina, starter-cultured
A documentary account of a modern ventricina-style salami source and its Abruzzese context. This page provides no preparation directions or validated home process.
Elevated risk
Teff injera, 24-hour home method
A modern home adaptation of Ethiopian injera using a 24-hour fermentation window. This method balances traditional souring with accessible ingredients like baking powder or starter cultures to achieve the characteristic porous texture.
Taiwanese Sesame Shao Bing
A Taichung family recipe uses a hot-and-cool water dough, vegetable-oil roux, repeated folds and sesame seeds for crisp, layered shaobing.
Tahitian mahi (breadfruit paste)
Tahitian mahi is a breadfruit paste wrapped in Cordyline leaves and kept in an earth-covered pit for several months, a scarcity food of French Polynesia. The heritage account gives no validated method.
Stirred yogurt
This plain yogurt is heated, cultured warm and stirred smooth after chilling. A Canadian home method uses fresh plain yogurt to start the lactic fermentation.
Elevated risk
Spanish-style blue cheese
A moist blue cheese inspired by Cantabrian styles, made with pasteurized milk, a lactic starter and Penicillium roqueforti, then ripened in two stages.
Sourdough starter with a whole-wheat first feed
A flour-and-water starter begins with whole-wheat flour, then receives regular all-purpose flour feeds. Once established, this living culture can raise bread dough.
Sour cream
Sour cream is light cream thickened and soured by a lactic starter. This Canadian method uses homogenized cream and lets the gel form in its storage container.
High risk
Soppressata di Calabria, starter-cultured
Calabrian soppressata is a flattened pork salami seasoned with pepper and wine. This entry documents a modern starter-cultured adaptation, not household instructions; the process lacks matched pathogen-reduction validation.
Sauce vierge
A raw French sauce of olive oil, lemon, chopped tomato and basil, with the herbs infused in the oil, served with fish, shellfish and vegetables.
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.
Yongchun aged vinegar
Dark Fujian rice vinegar: glutinous rice and red Monascus koji make a red rice wine, liquid acetification turns it to vinegar, and it ages at least three years.
Whey vinegar
Vinegar made by fermenting the lactose of cheese whey to alcohol with a Kluyveromyces yeast and then to acetic acid; sold in Switzerland as Lactavinaigre from the 1950s.
Vinagre de Montilla-Moriles
Protected Andalusian wine vinegar made by acetifying certified Montilla-Moriles wine, dry or sweetened with Pedro Ximénez or Moscatel must, and often aged in oak by solera or añada.
Viking Age butter
Cream agitated until its fat globules join into a solid mass and release buttermilk, the dairy fat a northern household could concentrate, salt and keep when milk itself would not last.
Viking Age bread (Birka and Knivberga finds)
A small, dense cake of ground barley mixed with liquid and cooked against a hot surface, the form a low-gluten northern cereal takes when a household turns stored grain into bread.
Umezu (ume pickling liquid)
The very salty, sour liquid drawn out of Japanese ume fruit by salt during umeboshi making: acidity from the fruit's citric and malic acid, not from acetic fermentation; white, or red with shiso.
Tungrymbai
A Khasi and Jaintia fermented soybean food from Meghalaya: cooked beans ferment naturally in leaf-lined baskets above a fire, giving a sticky, pungent, savoury mass.
Tofuyo
An Okinawan fermented tofu: dried tofu cubes matured in rice koji, awamori and salt, traditionally with red Monascus koji, until the curd turns smooth and intensely savoury.
Elevated risk
Tej (Ethiopian honey wine)
An Ethiopian honey wine made here as a controlled laboratory formulation with honey, water, a mixed bacterial-and-yeast starter, and gesho.
Tempoyak (fermented durian paste)
Durian flesh is mashed with salt and fermented in a covered container as a Malay condiment or cooking ingredient.
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.
High risk
Prahok
Cambodian fermented freshwater fish paste, central to Khmer cuisine. This entry documents source-specific production accounts and study conditions; it does not give a validated household process.
Moretum
Moretum was a pounded herb and cheese spread of ancient Rome, eaten with bread and named for the mortar in which it was made.