• Hegar@fedia.io
    34·
    9 months ago

    Thai is missing both lemongrass and chillies which are like the two main spices I think of with Thai food.

    • ohulancutash@feddit.ukEnglish
      9·
      9 months ago
      • Mustard
      • Horseradish
      • Garlic
      • Rosemary
      • Thyme
      • Parsley
      • Chives
      • Paprika
      • Ginger
      • Nutmeg
      • Cinnamon
      • Curry Powder
      • Bay leaves
  • dubyakay@lemmy.caEnglish
    15·
    9 months ago

    Hungarian:

    • Smoked paprika
    • Sweet paprika
    • Spicy paprika
    • Pepper
    • Salt
    • Fennel
    • Thyme
    • Tarragon
    • Marjoram
    • Dill
    • Lemon balm
  • IndridCold@lemmy.caEnglish
    33·
    9 months ago

    They left out the list for “American”

    • Mayonnaise
    • Corn syrup
    • Guns
    • Jesus
    • Korhaka@sopuli.xyzEnglish
      1·
      9 months ago

      What even counts as UK food? Maybe its harder for me to say because I live here so to me a lot of it is just food. There are probably things I see as normal foods but someone outside the UK may not have heard of it and I am going to be unaware of that.

      Look at regional recipes perhaps? Cornish pasty or haggis. Well both of those have black pepper and that is certainly a very common ingredient here for pretty much anything savoury.

      Garlic is fairly popular, IIRC it was once considered as something for the poors because it grows easily here while the rich would have imported more exotic spices. This would likely influence a lot of recipes that get written down too, and why things like curry are pretty popular.

      • Caveman@lemmy.worldEnglish
        2·
        9 months ago

        There’s a London dish called Eel Jelly that used to popular when the Thames was full of them. I’m genuinely curious about it since I’m not British and I hear all the time “Haha colonialism they don’t even use the spices” so I’m wondering what they actually use in traditional recipes. I’d guess onion, garlic and leek with pepper coming in with the Indian colonisation instead of immigrants.

        • Korhaka@sopuli.xyzEnglish
          1·
          9 months ago

          Not from London but found a few recipes online and it appears to always include: eels, gelatin, onion, black peppercorns, salt, vinegar. Then sometimes: bay leaves, carrots, parsley, lemon juice, cloves, fish stock.

        • merc@sh.itjust.worksEnglish
          2·
          8 months ago

          It’s not Eel Jelly. It’s actually Jellied Eel. The difference is that with a name like “Eel Jelly” it would seem to be a dish made by adding Eel to Jelly. But Jellied Eel is actually eel cooked in such a way that it becomes jellied. Eels are naturally high in collagen, so you don’t need anything special to make them jellied.

          Back in the day that was a bonus because eels were poor people food, and the fact they became jellied resulted in a bit of natural preservation, which was important for poor people’s food in the days before refrigeration.

          As for the spices used, I imagine before colonization it was whatever naturally grows in the UK for the peasants, and whatever grows naturally in Europe for the nobility, who were often tied to or from European noble houses. Here’s an article on some of the things that can be foraged in the UK. I imagine that a lot of the spices that used to be used are no longer used. They were probably replaced with better spices that don’t have a bitter aftertaste, or have a stronger pleasant taste.

  • Jhex@lemmy.worldEnglish
    2·
    9 months ago

    WOW, I have them all right now, and a few extra ones… except Ras El Hanout