List of spreads

This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it.

Spreads



 * Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean
 * Ajvar – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
 * Amlu – Moroccan spread of argan oil, almonds, and honey
 * Bacon jam
 * Bean dip – sometimes used as a spread
 * Beer jam
 * Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt
 * Biscoff – sweet paste made from Biscoff biscuits
 * Butter
 * Rucava white butter
 * Bretel butter
 * Chocolate butter


 * Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip
 * Cheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preserves
 * Chili con carne
 * Chocolate spread
 * Gianduja
 * Nutella – a popular brand of sweetened hazelnut cocoa spread
 * Nutkao
 * Citadel spread – paste made of peanut butter, oil, sugar, and milk powder
 * Clotted cream
 * Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams include kaya of Indonesia, Malaysia, and Singapore; sangkhaya of Thailand; and matamis sa bao, latik, or kalamay of the Philippines.
 * Cookie butter
 * Cretons – pork spread containing onions and spices, from Quebec
 * Dulce de leche – confection from Latin America prepared by slowly heating sweetened milk
 * Egg butter
 * Electuary (Larwerge) – a honey-thickened juice spread popular in Switzerland, often made with forest fruit such as juniper or pine
 * Féroce – made of avocados, cassava, olive oil, lime juice, salt cod, garlic, chili peppers, hot sauce, and seasonings, from Martinique
 * Filet américain – Belgian variation of Steak tartare
 * Flora
 * Foie gras
 * Guacamole
 * Heinz Sandwich Spread
 * Honey
 * Hummus – a dip of Arab origin, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika
 * Smörgåskaviar – a fish roe spread eaten in Scandinavia and Finland
 * Kartoffelkäse
 * Kaya (jam) – coconut jam, commonly eaten as kaya toast
 * Kyopolou – Bulgarian and Turkish spread made from roasted eggplants and garlic
 * Lard
 * Latik – also known as "coconut caramel", a traditional Filipino sweet syrup made from coconut milk and sugar
 * Liver spread – also known as "lechon sauce", a Filipino spread made from pureed cooked pork or chicken liver with spices, vinegar, and brown sugar
 * Ljutenica – vegetable relish or chutney in Bulgaria, Macedonia, and Serbia
 * Manjar blanco – term used in Spanish-speaking world to a variety of milk-based delicacies
 * Manteca colorá – Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork
 * Maple butter
 * Margarine
 * Marmite
 * Marshmallow creme
 * Mett – a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany and Poland
 * Mint jelly
 * Moambe – also referred to as palm butter or palm cream
 * Mayonnaise
 * Miracle Whip
 * Nut butter
 * Almond butter
 * Cashew butter
 * Hazelnut butter
 * Peanut butter
 * Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter
 * Palm butter – a spread made of palm oil designed to imitate dairy butter
 * Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spices
 * Pâté
 * Chopped liver
 * Liver pâté
 * Pheasant paste
 * Pesto – a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil
 * Peabutter
 * Pimento cheese
 * Pindjur – Bulgarian, Serbian, Bosnian and Macedonian spread which ingredients include red bell peppers, tomatoes, garlic, vegetable oil and salt
 * Plum butter
 * Powidl - a type of fruit spread prepared from the prune plum, that is popular in Central Europe.
 * Magiun of Topoloveni - a Romanian traditional plum butter that does not contain sweeteners or other additives, which has received a Protected Geographical Status from the European Union in 2011.
 * Remoulade – European cold sauce based on mayonnaise
 * Rillettes – French paste made with pork or other meats and sometimes with anchovies, tuna, or salmon
 * Schmaltz – rendered (clarified) chicken or goose fat
 * Sobrassada – typical from the Balearic Isles, made from pork, paprika, salt, and other spices
 * Sunflower butter
 * Tahini – paste made from ground, husked, hulled sesame seeds
 * Tapenade – Provençal spread of puréed or finely chopped olives, capers, and anchovies
 * Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes
 * Tartar sauce
 * Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread
 * Vegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives
 * Zacuscă – vegetable spread popular in Romania and Moldova

Cheeses and cheese spreads
Cheeses used as a spread and cheese spreads include:
 * Almogrote
 * Alouette cheese
 * Beer cheese
 * Benedictine
 * Brie – sometimes used as a spread
 * Catupiry
 * Cheez Whiz
 * Cervelle de canut
 * Cold pack cheese
 * Cottage cheese
 * Cream cheese
 * Creole cream cheese
 * Cup cheese
 * Dairylea
 * Easy Cheese
 * Farmer cheese – sometimes used as a spread
 * Fromage blanc
 * Fromage fort
 * Laughing Cow
 * Liptauer
 * Moretum
 * Obatzda
 * Pimento cheese
 * Port wine cheese
 * Primula cheese spread
 * Pub cheese
 * Requeijão
 * Rushan cheese
 * Tirokafteri
 * Urnebes
 * Prim

Fruit spreads and preserves
Fruit spreads and preserves include:
 * Apple butter – Caramelized, concentrated apple sauce
 * Apricot Jam
 * Bar-le-duc jelly
 * Berry Jam
 * Berries
 * Birnenhonig
 * Cabell d'àngel
 * Chutney
 * Coconut jam
 * Confit
 * Confiture
 * Confiture de lait
 * Conserves
 * Eggplant jam
 * Fruit butter
 * Fruit curd
 * Guava jelly
 * Hagebuttenmark – a fruit preserve made from rose hips, sugar and sometimes red wine
 * Lekvar
 * Lingonberry jam
 * Marmalade
 * Nièr beurre
 * Pepper jelly
 * Powidl – a plum butter prepared without additional sweeteners or gelling agents
 * Quince cheese
 * Sirop de Liège – prepared using evaporated fruit juices
 * Tomato jam
 * Ube halaya – also known as ube jam
 * Yuja-cheong

Yeast extract spreads
Yeast extract spreads include:
 * AussieMite
 * Cenovis
 * Guinness Yeast Extract
 * Marmite
 * Marmite (New Zealand)
 * Oxo
 * Promite
 * Vegemite
 * Vitam-R