Spreiding

Despite its name, apple butter actually does not contain any butter. It is a thick and runny fruit spread made with cooked apples, sugar, and flavorings such as cloves, cinnamon, and nutmeg. In the past, apple butter was made by cooking peeled and sliced apples in large copper kettles while constantly stirring the concoction so that it doesn't burn. Nowadays, apple butter is celebrated in October, when numerous American towns have apple butter festivals.

Apple Butter

Birnenhonig is a Swiss syrup made from pears. It is often compared with the famous Belgian spread known as sirop de Li&egrave;ge. In order to prepare birnenhonig, the pears are first boiled, then pressed to extract the juices. The liquid juices are cooked for a long time, resulting in a sweet and creamy product that can be used either as an ingredient in desserts or a delicious spread when paired with bread.

Birnenhonig

France

Cervelle de canut is a fresh cream cheese spread that is often seasoned with vinegar, salt, pepper, olive oil, garlic, and chopped fresh herbs. The spread originates from the French city of Lyon and it is the city's specialty. Regarding the name of the dish, it is literally translated to silk weaver's brains. However, it is 100% vegetarian, as the dish was named after canuts &ndash; the silk weavers of Lyon in the 19th century. Since the weavers were mostly poor and couldn't afford real brains, they invented their own dish, a spread which was often placed on a piece of bread or a potato.

Cervelle de canut

India

Chapda chutney or red ant chutney is a traditional chutney originating from Chhattisgarh, although it&rsquo;s also popular in Odisha and Jharkhand. The chutney is made with a combination of crushed and dried red ants and their eggs, coriander, garlic, ginger, tomatoes, hot peppers, sugar, and salt. The ingredients are mashed into a smooth paste that&rsquo;s sometimes cooked with chopped onions in hot oil. Once prepared, the chutney is traditionally sold in local markets wrapped in sal leaves. The flavors of this chutney are very spicy and hot. Interestingly, the method of collecting these ants is a painful one, as male ants attack and bite the harvesters while trying to protect the egg-laying female ants.

Chapda Chutney

Mexico

Chintextle is a Mexican smoked chili paste originating from the region of Oaxaca. It is made with pastilla chilis, dried shrimps, avocado leaves, garlic, vinegar, oil, and salt. Originally, chilis were milled in a volcanic rock grinder (called metate) along with other ingredients. Nowadays, pastilla chilis are roasted, then blended with other ingredients, while vinegar and oil are gradually added until a spreadable paste is formed. There are many variations of chintextle, so almonds, black beans, pumpkin seeds, and pecans can be added to further enrich the already intense flavor. Since it is very nutritious, Oaxacan peasants used to take it to work, where they would spread it on tlayudas (large tortillas). Chintextle can also be used as a semi-dry rub for meat and fish dishes.

Chintextle

Italy

Crema del Gerrei is a specialty from the Sardinian region of Gerrei. To prepare this delicious spread, a mixture of grated pecorino Sardo, milk, yeast, salt, and grappa is combined into a paste, placed into jars, then topped with extra virgin olive oil, used both as a flavor enhancer and a preserving agent. Fresh aromatic herbs or peperoncini are often added to the olive oil in order to additionally boost the flavor. Crema del Gerrei is best enjoyed spread on toasted bread or on another local delicacy, the thin and crunchy pane carasau.

Crema del Gerrei

Germany

Griebenschmalz is a traditional spread that consists of rendered pork fat (schmalz) and cracklings (grieben). The crunchiness of the pork cracklings perfectly complements the smooth and creamy texture of the lard, and the spread is often flavored with apples, onions, and spices such as marjoram, thyme, bay leaves, allspice, salt, and pepper. Griebenschmalz is typically spread on a slice of sourdough or rye bread or atop a pretzel bun. It is often topped with caramelized onions and served with pickled gherkins and a glass of beer on the side. Usually associated with the region of Bavaria, this German specialty is commonly available in beer pubs, beer gardens, and numerous traditional restaurants in the country.

Griebenschmalz

Hard sauce is a traditional accompaniment to plum pudding. Although it has the word sauce in its name, this concoction is actually more of a spread, made by beating sugar, butter, and flavorings such as brandy, rum, or whisky. The sugar can be brown, powdered, or granulated, and vanilla is sometimes added to the flavorings if desired. Once prepared, the mixture is well-chilled until it hardens, and it's then served with plum pudding. Hard sauce is often placed into a decorative mold before it's chilled, and it's then unmolded before serving. In England, hard sauce is also known as brandy butter.

Hard sauce

Karrysild is a traditional spread originating from Denmark. This curried herring spread is usually made with a combination of marinated herrings, curry powder, mayonnaise, and cr&egrave;me fra&icirc;che or sour cream. The mayonnaise and cr&egrave;me fra&icirc;che are mixed together with curry powder, pickling liquid, salt, and pepper. The herring is folded into the mixture, and it's then typically spread over sliced rye bread and topped with mustard. It's recommended to accompany the spread with boiled eggs and sliced onions on the side.

Karrysild

Luckelesk&auml;s is a traditional spread originating from Swabia. The spread is made with a combination of quark, sour cream, chives, dill, caraway, salt, and pepper. The ingredients are simply mixed together, seasoned with salt and pepper, and then served within a few hours of the preparation. It's recommended to serve luckelesk&auml;s with hot pretzels or fresh homemade bread. This simple spread is a part of the Vesper &ndash; mid-morning or mid-afternoon workers' snack in Swabia.

Luckeleskäs

Greece

This fragrant Greek spread employs fresh parsley as its star ingredient. Maidanosalata comes in numerous versions, but next to parsley it usually consists of bread, garlic, onions, lemon juice, vinegar, and spices. Hailing from the island of Syros, the spread is typically paired with pita bread or slices of crispy, country-style bread, but it also makes a great accompaniment to roasted or grilled meat.

Maidanosalata

In the late 19th century a scientist named Justus von Liebig discovered that brewer&rsquo;s yeast could be concentrated, conserved, and eaten. Officially, the production of this sticky, thick spread started in 1902, when the Marmite Food Company was founded in Burton-on-Trent, Staffordshire. The product was originally sold packed in earthenware pots and in the 1920s they were replaced with glass jars that are still used today. In 1908, the New Zealand company Sanitarium Health and Wellbeing bought the rights to sell Marmite, but they slightly altered its taste by adding caramel and sugar. Today a well-known international food item, Marmite is mainly consumed as a spread on various baked products or as an accompaniment to cheese or Asian congee. In New Zealand, a firm favorite is a sandwich that combines bread, Marmite, and potato chips. The Australian counterpart to the British Marmite is called Vegemite - its color is darker and the texture is thicker than Marmite.

Marmite

This creamy spread is made with sour cream and a combination of powdered milk and buttermilk. It is enjoyed throughout the Czech Republic and Slovakia. The spread is traditionally flavored with various herbs, ham, peppers, or garlic. Although it was originally known as pomaz&aacute;nkov&eacute; m&aacute;slo, meaning butter spread, under the recent European Union regulation the term was forbidden since the product does not contain the minimum milk fat content of 39%. In compliance with the law, both the Czech Republic and Slovakia have decided to name the spread m&aacute;slov&aacute; pomaz&aacute;nka and smotanov&aacute; n&aacute;tierka, respectively.

Máslová pomazánka

United Kingdom

Ni&egrave;r beurre or black butter is a traditional farm-house delicacy from the island of Jersey. In order to prepare it, peeled and cored apples are slowly cooked over an open gas flame with licorice, cider, black treacle, brown sugar, and a variety of spices. The concoction should be stirred continuously, and after several hours, it is blended until smooth and potted. This spreadable delicacy can be served for breakfast, as a snack accompaniment, as a condiment, or used on its own as an ingredient in savory or sweet dishes. It was originally prepared as a way of using up any surplus of apples and cider, but due to the fact that the production is very labor-intensive and apple growing and cider making are diminished, Jersey black butter is nearly at risk of being forgotten.

Nièr beurre

Palestine

Qizha is a rare Palestinian paste that's thick in consistency and ink black in color. It's a specialty of the city of Nablus. Popularly called black tahini, it's made from ground nigella seeds. The seeds are soaked in water, roasted in the oven, dried in the sun, then ground into a paste, which is often mixed with honey or date syrup. The flavor is intense and bitter with slightly sweet notes and a minty, oniony aftertaste. Qizha is most commonly used in desserts, especially in siniyyat al-qizha, a small diamond-shaped treat that's adorned with almonds on top. Interestingly, the old people in Palestine often eat a spoon of qizha every day in order not to get sick.

Qizha

Rengosalata is a traditional smoked herring spread. It's usually made with a combination of herring fillets (or herring roe), scallions, red wine vinegar, potatoes, olive oil, lemon juice, and dill. The herring fillets are pur&eacute;ed with the vinegar and scallions. The potatoes are mashed and mixed with the herring pur&eacute;e and some lemon juice. The mixture is typically stirred with a wooden spoon and a bit of oil is drizzled into the mixture before it's covered and left in the fridge to chill for at least a few hours or overnight. Rengosalata is garnished with dill sprigs before serving. The spread is often enjoyed on Clean Monday, the Greek Orthodox first day of Lent.

Rengosalata

Rillettes de Tours is a spread made from pork meat that has been slowly cooked in a pot of pork fat. It is made in the French area of the city of Tours. Rillettes is sold all over the charcuteries in France, where the locals affectionately call it 'pig jam', usually presented in a pot or a jar, where it can be covered with a layer of fat to preserve the product. The meat can be flavored with white wine during the cooking process, and the result is a golden yellow to brown paste with a rough, coarse texture and a browned-meat taste, like the essence of roast pork. Serve it on toasted bread with cornichon pickles to cut the rich taste of this French delicacy, and pair it with a glass of cold white wine.

Rillettes de Tours

Rum butter is a traditional delicacy originating from Cumbria. Invented in the late 18th century, rum butter is usually made with a combination of soft unsalted butter, dark brown sugar, nutmeg, dark rum, and warm water. The ingredients are beaten together, and once the concoction becomes creamy, it&rsquo;s left in the refrigerator to chill before consumption. Rum butter is typically used on crackers, scones, toast, oatcakes, bread, and crumpets. It can be served with Christmas pudding, mince pies, and sweet tarts as well. For a great experience, you can also drizzle some warmed rum butter over ice cream.

Rum butter

Sillikaviaari is a traditional spread originating from Finland. The spread is usually made with a combination of marinated herring, hard-boiled eggs, onions, dill, sour cream, mustard, and capers. The herrings are patted dry and chopped into small cubes. The pieces are then placed into a bowl and mixed with minced onions, dill, sour cream, mustard and capers until well blended. It's recommended to use mild and slightly sweet mustard when making this spread. Once prepared, sillikaviaari is typically served with crackers or rye bread, but it can also be used as a topping for boiled new potatoes.

Sillikaviaari

This classic Swedish spread is prepared with marinated cod roe that is combined with salt, sugar, tomato paste, and (optionally) dill or chives. Although the combination is somewhat of an acquired taste, the paste is an essential ingredient in Swedish cuisine. It is usually spread on toast, flatbreads, and sandwiches, and works exceptionally well with boiled eggs. Sm&ouml;rg&aring;skaviar is mainly factory-produced and comes in both smoked and non-smoked versions, while the best-selling brand is called Kalles.