Spread The Love: 12 Addictive Spreads From Around The World

Food
Spread The Love: 12 Addictive Spreads From Around The World
Slide Nr 1
Spread onto slices of bread, they make for an easy lunch or snack – but they can also be eaten with a spoon straight from the jar, should you be so inclined. We are talking, of course, about spreads. Here, we present 12 iconic spreads from around the world – from cultural icons such as hummus or chocolate-hazelnut spread to lesser-known, equally irresistible ones.

By Irene de Vette

0/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 2
Amlou – Nut butters, from cashew to peanut, are essential in any plant-based or fitness-conscious diet, but amlou is a spread for those more indulgent, leisurely days. Made from ground, roasted almonds mixed with argan oil and liquid honey, amlou comes from southern Morocco, where it is used as a dip for pastries and pancakes. Add a bit less oil if you want to get a more spreadable consistency, and remember to only make it with food-grade or culinary-grade argan oil.

1/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 3
Crema Gianduia – The sweetest of the sweet spreads is, of course, chocolate-hazelnut spread. While Nutella is worshipped around the world – and has its own global holiday, to boot – we recommend trying to get your hands on some artisanal crema gianduia. Where the Italian megabrand packs in tonnes of sugar and fat, the original Piedmont recipe contains much higher ratios of hazelnut and chocolate. Better yet: try making your own.

2/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 4
Speculoospasta – People from the Low Countries have a particular fondness for adding sweet stuff between slices of bread. In fact, many swear by chocolate sprinkles on buttery toast for breakfast. When their favourite cookie, speculaas, appeared in spreadable form under the name ‘Speculoos’, it was an immediate hit in its birthplace of Belgium and the neighbouring Netherlands. It was the creation of Els Scheppers, with which she took first prize in Belgian invention TV programme De Bedenkers. The cookie features cinnamon, pepper, ginger, cloves and nutmeg, and so, too, does the spread. If you can’t find the commercial version, make your own!

3/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 5
Kaya – Coconut jam is widely popular in Southeast Asia. Known as kaya in Singapore, Malaysia, Indonesia and Singapore, similar varieties exist as sangkhaya in Thailand and minatamis na bao in the Philippines. All of these refer to a rich spread made from coconut milk and eggs, sweetened with (palm) sugar and flavoured with pandan leaves. Spread on toast, it transforms into the famous Singaporean breakfast staple ‘kaya toast’, often served with runny eggs and milky, sweet coffee. Here’s a simple recipe.

4/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 6
Maple Butter – You could just drizzle delicious maple syrup on toast, pancakes or French toast, but if you don’t like the soggy effect, try homemade maple butter. Vegan and dairy-free, it’s easy to make, with just one ingredient: maple syrup. You boil, cool and stir the syrup carefully so that the sugar crystallises and you get a soft, spreadable consistency. It might be tricky to score a jar outside of New England or Canada, but we know you can make your own!

5/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 7
Lemon Curd – Move over, jams and marmalades, we’re giving the floor to lemon curd. It’s a classic topping for English scones, pastries and tarts, but try some on a simple slice of toast on a dreary morning. Its zingy-sweet flavour will brighten the grumpiest of moods. Beaten egg yolks form the base of fruit curds, combined with sugar, fruit juice and zest, and while lemon curd is the best-known iteration, you can make it with lime, orange, grapefruit, tangerine, yuzu – you name it! Our plant-based buddies needn’t miss out: here’s a vegan recipe.

6/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 8
Marmite – Let’s move on to the savoury spreads – and savoury this is. Concentrated brewer’s yeast, better known as Marmite, is highly popular as a toast topper in the UK, while Australians tend to prefer Vegemite. The dark, sticky paste with its heady flavour has many friends and many foes, but try it for yourself to see what the fuss is all about. Purists swear by generously buttered toast with a thin layer of Marmite, but you could also add some to your grilled cheese sandwich, veggie stock or mushroom stew for a nice kick of umami.

7/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 9
Hummus – If you ask us, hummus can only refer to the classic chickpea dip. Seriously, we don’t fancy any of those flavoured concoctions sold under the name, and why would anyone? Just the idea of creamy, fluffy chickpea and tahini dip with a drizzle of olive oil on fresh pita bread makes us salivate. If you’re interested in learning more about the fascinating history of the dish, check out this article by chef and food writer Bethany Kehdy, where she also shares her go-to recipe.

8/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 10
Obatzda – If you ever find yourself in a Bavarian Biergarten and you need a snack to soak up some of your generously poured beer, order some Brezn (soft pretzels) and Obatzda. You’ll get a scoop of an orange-pink-coloured cheese spread consisting of two-thirds aged soft cheese, one-third butter, various seasonings (such as paprika powder), and a tiny bit of beer. While the aged cheeses give Obatzda a strong taste, its Austrian/Hungarian counterpart Liptauer is somewhat milder in flavour.

9/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 11
Pimento Cheese – Another must-try for cheese lovers, pimento cheese hails from the American South, where it must be pronounced ‘PUH-minnow’. It contains freshly grated sharp Cheddar cheese or other ‘American cheese’, along with mayonnaise, pimentos (sweet cherry peppers) and numerous regional additions such as horseradish or cayenne pepper. Sometimes referred to as ‘ the pâté of the South’, pimento cheese can be scooped up with crackers or raw vegetables, added to a burger or baked into dips, but it is most often found serving as the sole filling in a pimento cheese sandwich.

10/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 12
Taramasalata – Usually part of a meal of Greek meze, small dishes, taramasalata (or taramosalata) is a deliciously creamy, salty and zesty spread made from fish roe. It’s an emulsion, thickened with soaked bread and flavoured with, depending on the recipe, a bit of onion, garlic or lemon juice. A quick word of warning: this pink stuff is highly addictive, but the calories add up quickly.

11/12
Food
Spread The Love: 12 Addictive Spreads From Around The World.
Slide Nr 13
Zacuscă – We need to include a roasted vegetable spread in this list, and zacuscă is a popular one in Romania and Moldova. It includes roasted eggplant, roasted ‘ogosari’ peppers (which are quite large, sweet and fleshy), tomato paste and sautéed onions. Zacuscă is quite similar to the Serbian ajvar, although this spread doesn’t always contain eggplant. Traditionally, families make a lot at once after harvest (like the guy in the video), but you can start with a small quantity first to see if you’ll want to stock your pantry with 25 cans of the stuff. We bet you will.

12/12
Editor's Choice
So Jelly: Surprising Jams To Make At Home
So you've mastered the art of bread making (or just bread eating) and need something to slather on it? Try your hand at home canning with these superb jams and marmalades

The DNA Of… Dulce de Leche
Dulce de leche is undoubtedly a food of the gods – and one that you can easily make at home. Argentinian chef Natalia Kiako reveals the whole (deceptively simple) process

No Comments

Sorry, the comment form is closed at this time.

15 Stylish Must-Haves For Seasonal Entertaining

From the polished to the playful, and the decorative to the delicious, these tabletop accessories will elevate your next soirée

Savouring New Orleans: The Essentials Dining Guide

Rich in culinary history yet ever-evolving, New Orleans is home to one of the most exciting dining scenes in the US. Here are 10 must-savour spots that prove it

Fall Flavours: 4 Cocktails To Make This Autumn

To prepare these pitch-perfect seasonal cocktail recipes, simply add a dash of good company, mix and enjoy

Tour & Taste: A Foodie's Guide To Italy

What Italy lacks in size, it more than makes up for in showstopping flavour. We guide you through the most unmissable specialities in 4 of the country's top culinary regions

Prep And Chill: 10 No-Heat Lunch Ideas For Busy Days

Retire that tired tuna sandwich: these creative twists on classic cold lunches are super-simple, fridge-friendly and microwave-free – perfect for busy days on the go

Savouring Tokyo: The Essentials Dining Guide

In the Japanese capital, restaurant quality ranges from “incredible” to “life-altering” – and these 10 establishments are serving up the latter

Alcohol-Free Wine 101

Not every bottle of good wine has to come with a buzz. We investigate how high-quality alcohol-free wine is made, and recommend 7 worthy zero-proof wines to try now

Mind Your Manners: Can You Ace This Food Etiquette Quiz?

From formal dining to cultural taboos, take our test to prove you’re no dinner table dunce – no matter where you are in the world

Have Mug, Will Travel: Top 10 Destinations For Coffee Lovers

Escape the daily grind – and learn a thing or two about your favourite brew – at these delicious destinations for coffee-quaffing travellers

Umami Magic: 8 Essential Ingredients For Perfect Japanese Cuisine

These simple yet powerful sauces, condiments and seasonings can help you achieve that elusive umami flavour every time

Exceptional Sips: 4 Unique Summer Cocktails To Try

Stir up something different this season with these flavourful cocktail recipes by top mixologists around the world

The DNA Of: Bouillabaisse

Can’t go to Provence? Bring Provence to your kitchen instead. Marseille-born chef Gérald Passedat shares his top tips for making an authentic bouillabaisse at home

Food

Spread The Love: 12 Addictive Spreads From Around The World

0/12

Food