Mergulhar

Chermoula é uma marinada norte-africana que consiste em suco de limão, azeite de oliva, coentro, salsa, alho, cominho, páprica, pimenta e sal. O resultado final é uma pasta de textura áspera que é tradicionalmente usada com pratos de peixe ou frutos do mar. Embora seja usada principalmente para dar sabor ao peixe, a chermoula também pode ser usada em carnes e vegetais, como molho para imersão ou como tempero para saladas.

Chermoula

Beetroot chutney is a traditional chutney made with chopped or grated beetroot as the main ingredient. Other ingredients usually include green or red chili peppers, cumin, curry leaves, coriander leaves, garlic, chana dal or bengal gram, urad dal, oil, salt, and lemon juice. There are many beetroot chutney variations made with different additional ingredients such as ginger, peanuts, or tamarind paste. The ingredients are fried until soft, then blended until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice, dosa, or paratha. It is believed that the best beetroot chutneys have flavors that are slightly spicy, sweet, and tangy.

Chukandar ki chutney

Não importa se os indianos estão apreciando frango tandoori ou aloo paratha, nenhuma refeição está completa sem os saborosos chutneys - condimentos nacionais da Índia. Esses temperos caseiros frescos consistem em frutas e vegetais em conserva ou cozidos que são cortados em pedaços pequenos e delicadamente temperados com uma variedade de especiarias, como cominho, cardamomo, tamarindo, gengibre e açafrão. Eles são normalmente servidos em tigelas pequenas e redondas e consumidos junto com o prato principal. O papel do chutney é refrescar o paladar e trazer ainda mais sabores e cores à mesa. A maioria das famílias tem muito orgulho de seus chutneys caseiros, suas casas decoradas com fileiras e fileiras de potes que foram deixados para amadurecer ao sol nos peitoris das janelas. É comum servir mais de um chutney, então uma anfitriã é frequentemente julgada pelo número e variedade de chutneys que ela serve aos seus convidados. O chutney de menta é a variedade mais popular, tradicionalmente comido com samosas e consistindo de folhas de hortelã fresca, cebola, alho e suco de limão. Chutney de coco, outro favorito, consiste em coco ralado, gengibre, folhas de kari, pimentas e alho. Outros tipos de chutney podem ser feitos com manga verde, tomate, cerejas ácidas, coentro, amendoim e maçãs, todos eles com cores vivas, doces, picantes e azedos ao mesmo tempo. Chutney recebeu seu nome de uma versão anglicizada da palavra sânscrita chatni, que literalmente se traduz em lamber bem, e é óbvio para qualquer um que o tenha experimentado que ele faz jus ao seu nome.

Molho picante

Malaysia

Cincalok is a Malaysian condiment consisting of shrimps or krill that have been fermented with salt and cooked rice. The shrimps are typically small in size and left whole, and the condiment is characterized by its pungent smell and a combination of salty and sour flavors. Although it is usually enjoyed as a dipping sauce, served on the side and preferably complemented by a squeeze of lime juice, shallots, and sliced chilies, it can also be used as a cooking ingredient. Cincalok originates from Malaysian Melaka (Malacca), but nowadays it is enjoyed throughout Malaysia as well as other parts of Southeast Asia.

Cincalok

Cranberry chutney is a traditional chutney made with fresh cranberries as main ingredients. Other ingredients usually include green chili peppers, cumin, garlic, ginger, coriander, jaggery, oil, and salt. There are many cranberry chutney variations made with different additional ingredients such as grated coconut or black gram (urad dal). The ingredients are cooked until soft, then blended, and the chutney is usually served as a spread or a dip, but it's also used with most Indian snacks such as idli, dosa, vada, pakora, or samosa. It is believed that the best cranberry chutney has flavors that are sweet, slightly spicy, and tangy.

Cranberry chutney

Coriander chutney is a traditional chutney made with chopped fresh coriander leaves as the main ingredient. Other ingredients usually include ginger, green chili peppers, lemon juice, cumin powder, water, and salt. There are many coriander chutney variations made with different additional ingredients such as yogurt, sugar, and mango powder. The ingredients are blended until smooth or chunky, and the chutney is then usually served as a spread or a dip, but it's also used as an ingredient or condiment to prepare Indian chaat dishes such as bhel puri or sev puri. It is believed that the best coriander chutney has flavors that are spicy and tangy.

Dhaniya ki chutney

Eddoes choka is a Trini dip made with garlic, onions, scotch bonnet peppers, salt, oil, and eddoe &ndash; a type of tuber similar to potatoes. The eddoes are cleaned, boiled, mashed, then combined with other ingredients until smooth. When served, eddoes choka is usually accompanied by a traditional flatbread called sada roti, which is used for dipping.

Eddoes choka

Australia

Fina'denne' é um molho picante saboroso de Guam, geralmente usado como condimento que é servido com carne, arroz e pratos de peixe ou usado como um molho, quando é servido em uma tigela separada. O molho de soja é normalmente o ingrediente principal, junto com vinagre branco, suco de limão, pimentas e cebolas. O nome incomum deste delicioso condimento é, na verdade, uma palavra chamorro para pimenta malagueta.

Fina'denne'

United States

Originário de Salt Lake City, Utah, o molho fry consiste em uma combinação simples de partes iguais de ketchup e maionese ou uma parte de ketchup e duas partes de maionese. O molho tem uma consistência espessa e suave e é caracterizado por sua cor rosa. Originalmente, foi inventado na década de 1950 por Don Carlos Edwards, um chef que o serviu pela primeira vez em seu restaurante chamado Don Carlos' Barbecue em Salt Lake City. Hoje, o molho fry é normalmente usado como um molho para batatas fritas ou como um condimento para hambúrgueres, e algumas pessoas adicionam ingredientes extras ao molho, como alho e vários temperos.

Molho para fritar

Green goddess is an American dressing or a dip made with a combination of anchovy paste or fillets, mayonnaise, sour cream, garlic, parsley, chives, tarragon, and lemon juice. The ingredients are simply blended together until smooth. It is recommended to garnish the concoction with black pepper, if desired. Green goddess dressing is typically served as a salad dressing or as a dip for crudit&eacute;s. It can also be drizzled over seafood and grilled chicken or stirred into pasta or rice. It is believed that the dressing originates from the Palace Hotel in San Francisco, where it was made in 1923 by the hotel&rsquo;s executive chef named Philip Roemer, who prepared it as a tribute to actor George Arliss and his play The Green Goddess.

Green Goddess Dressing

China

Guaiwei é uma mistura única de especiarias de Sichuan que é comumente usada na preparação de molhos ou como tempero para vários pratos de frutos do mar e carne. Seu nome é literalmente traduzido para gosto estranho ou exótico e é extremamente valorizado na culinária de Sichuan, embora seja raro encontrá-lo fora da região. Essencialmente, é uma combinação de tempero mala e molho yuxiang, com adição de açúcar, sementes de gergelim ou óleo, vinagre de arroz, molho de soja e pimenta de Sichuan, resultando em uma complexa camada de sabores picantes, salgados, doces e azedos. O molho é comumente usado na preparação de pratos de frango e refogados, temperando saladas ou como um molho para wontons e pot stickers.

Guaiwei

The basic version of this traditional Polish spread consists of fresh cottage cheese, yogurt, milk, and chives, while some varieties occasionally incorporate radish, onions, or hard-boiled eggs. The seasonings and the texture of gzik are easily adjusted to taste and preference, and even though it can be used as a dip or a sandwich spread, it is traditionally served alongside boiled potatoes.

Gzik

Green chutney or hari chutney is a traditional chutney made with green herbs and vegetables as main ingredients. Apart from coriander leaves, mint leaves, and green chili peppers, the chutney usually contains ginger, garlic, gram dal, cumin, chaat masala, sugar, salt, asafoetida, lemon juice, and water. There are many green chutney variations made with different additional ingredients. The ingredients are blended until smooth, and the chutney is then usually served as a spread or a dip, but it's also used with snacks, chaats, and sandwiches. It is believed that the best green chutney is one of the healthiest Indian chutneys.

Hari chutney

Canada

O molho de mel e endro consiste em mel, maionese e endro seco — um ingrediente exclusivo de Manitoba. Foi criado por acidente, quando o dono de um restaurante de Winnipeg o inventou por engano ao tentar copiar o molho de outro restaurante. O molho foi um grande sucesso e continuou sendo um item básico de Winnipeg. É normalmente usado como molho para frango empanado e batata-doce frita, embora algumas pessoas o usem com salmão, cenouras assadas e até mesmo com espaguete.

Mel endro

Tamarind chutney or imli chutney is a traditional chutney made with tamarind as the main ingredient. Other ingredients usually include jaggery, coriander, cumin, red chili peppers, ginger, salt, and water. There are many tamarind chutney variations made with different additional ingredients such as dates (khajoor) or garam masala spices. The ingredients are cooked until soft, then blended until smooth, and the chutney is usually served as a spread or a dip, but it's also used with most Indian chaats and snacks such as idli, dosa, vada, pakora, or samosa. It is believed that the best tamarind chutney has flavors that are sweet and tangy.

Imli ki chutney

India

Injipuli is a traditional chutney originating from Kerala. It&rsquo;s made with a combination of tamarind balls soaked in water, mustard seeds, ginger, powdered jaggery, oil, fenugreek powder (methi), green and red chili peppers, curry leaves, and chili powder. The mustard seeds are tempered and mixed with ginger, chili peppers, and curry leaves, then fried. The chili powder and tamarind pulp are added to the pan and boiled until thick. The jaggery is stirred in, and the chutney is then mixed well and left to cool. In Kerala, injipuli chutney is traditionally served at feasts and celebrations.

Injipuli

Ispanakhis pkhali is a traditional dip. It is prepared with a combination of spinach, walnuts, garlic, scallions, cilantro, fenugreek, and red wine vinegar. The ingredients are combined into a homogeneous mixture that's refrigerated before serving. The mixture can then be served on a platter or shaped into smaller, individual balls. It is recommended to garnish this specialty with pomegranate seeds or whole nuts and serve them with mchadi or khachapuri.

Ispanakhis pkhali

Laos

A favorite of both Lao natives and visitors alike, jaew bong is a spicy variety of a traditional dipping sauce (jaew) that accompanies most Lao dishes. This particular variety is the signature relish of the former royal capital of the Kingdom of Laos (pre-1975) - Luang Prabang. The city itself is also referred to as the culinary capital of the country, as the best native chefs were hired to cook for the king. Jaew bong has an intensely sweet, aromatic, and spicy flavor profile that can be adjusted for heat, depending on the recipe and personal preference. The traditional ingredients are dried red chili peppers, garlic, shallots, galangal, coriander leaves, and dried water-buffalo skin. Nowadays, the recipes often also include dried shrimp, palm sugar, and fish sauce. It is typically used in small quantities and paired with relatively bland-tasting dishes such as sticky rice and steamed vegetables.

Jaew bong

Jarkhlis pkhali is a traditional dip or spread originating from Georgia. It is usually made with a combination of beetroot, walnuts, garlic, coriander, chili powder, vinegar, salt, and pepper. The walnuts and garlic are ground into a smooth paste, and it's then mixed with the coriander, vinegar, chili powder, and boiled grated beetroot. The mixture is brought together into a thick and smooth paste that's served on platters and often garnished with dill and coriander. Jarkhlis pkhali is served cold or at room temperature.

Jarkhlis pkhali

Cucumber chutney is a traditional chutney made with cucumbers as the main ingredients. Other ingredients usually include grated coconut, cumin seeds, red chili peppers, gram dal, jaggery, coriander leaves, gram dal, mustard, oil, curry leaves, and salt. There are many cucumber chutney variations made with different additional ingredients such as lemon juice, garlic, and black pepper. The ingredients are blended until coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice or street food snacks. It is believed that the best cucumber chutney has flavors that are spicy and tangy. Over time, cucumber chutney ventured to the Caribbean from India, and it's often used as a topping for doubles, a staple of Trini street food consisting of two fried flatbreads filled with curried chickpeas.