1.
Bixa orellana
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Achiote is a shrub or small tree originating from the tropical region of the Americas. North, Central and South American natives originally used the seeds to make red paint and lipstick. For this reason, the achiote is sometimes called the lipstick tree, the tree is best known as the source of annatto, a natural orange-red condiment obtained from the waxy arils that cover its seeds. The ground seeds are used in traditional dishes in Central and South America, Mexico. Annatto and its extracts are used as an industrial food coloring to add yellow or orange color to many products such as butter, cheese, sausages, cakes. The species name was given by Linnaeus after the Spanish conquistador Francisco de Orellana, the name achiote derives from the Nahuatl word for the shrub, āchiotl. It may also be referred to as aploppas, or by its original Tupi name uruku, urucu or urucum, bixa orellana is a tall shrub to small evergreen tree 6–10 m high. It bears clusters of 5 cm bright white to pink flowers, resembling single wild roses, the fruits are in clusters, spiky looking red-brown seed pods covered in soft spines. Each pod contains many seeds covered with a thin waxy blood-red aril, when fully mature, the pod dries, hardens, and splits open, exposing the seeds. The color of the coating is due mainly to the carotenoid pigments bixin and norbixin. Bixa orellana originated in South America but it has spread to parts of the world. It is grown easily and quickly in frost-free regions, from sub-tropical to tropical climates and it prefers year-round moisture, good drainage, and moderately fertile soil in full sun or partial shade. It can be propagated from seed and cuttings, cutting-grown plants flower at a younger age than seedlings. The main commercial producers are countries in South America, Central America, the Caribbean, Africa, and also India and Sri Lanka, where it was introduced by the Spanish in the 17th century. Production statistics are not usually available, and would not provide a guide to international trade since many of the producing countries use significant quantities domestically. Annual world production of dried annatto seed at the beginning of the 21st century was estimated at about 10,000 tons, Peru is the largest exporter of annatto seed, annually about 4,000 tons, Brazil the largest producer with about 5,000 tons. Kenya exports annually about 1,500 tons annatto seed and extracts and is the second-largest exporter, after Peru, côte dIvoire and Angola are also exporters. Annatto oil is rich in tocotrienols, beta-carotene, essential oil, saturated and unsaturated fatty acids, flavonoids, the seeds are collected from wild-growing bushes or from plantations in Latin America, Africa, and Asia
2.
Condiment
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A condiment is a spice, sauce, or, preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time, many condiments are available packaged in single-serving packets, like mustard or ketchup, particularly when supplied with take-out or fast-food meals. They are usually applied by the diner, but are added prior to serving, for example, in a sandwich made with ketchup. Some condiments are used during cooking to add flavor or texture to the food, barbecue sauce, compound butter, teriyaki sauce, soy sauce, and marmite are examples. The term condiment comes from the Latin condimentum, meaning spice, seasoning, sauce and from the Latin condere, meaning preserve, pickle, the exact definition of what is and is not a condiment varies. Some definitions include spice and herbs, including salt and pepper, others restrict the definition to including only prepared food compound, containing one or more spices, which are added to food after the cooking process, such as mustard, ketchup or mint sauce. Cheese is also considered a condiment in some European countries, Condiments were known in Ancient Rome, Ancient India, Ancient Greece and Ancient China. The Romans made the condiments garum and liquamen by crushing the meat of fish and fermenting it in salt. Apicius, a based on 4th and 5th century cuisine. The condiment market refers to the marketing and consumer purchase of condiments, in the United States, condiment market was valued at USD5.6 billion in 2010 and is estimated to grow to USD7 billion by 2015. The condiment market is the second largest in specialty foods behind that of cheese, farrell, K. T. Spices, Condiments and Seasonings. The Oxford companion to American food and drink
3.
Food coloring
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Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, Food coloring is used both in commercial food production and in domestic cooking. Food colorants are used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects. People associate certain colors with certain flavors, and the color of food can influence the flavor in anything from candy to wine. During the Middle Ages, the economy in the European countries was based on agriculture, under feudalism, aesthetic aspects were not considered, at least not by the vast majority of the generally very poor population. This situation changed with urbanization at the beginning of the Modern Age, one of the very first food laws, created in Augsburg, Germany, in 1531, concerned spices or colorants and required saffron counterfeiters to be burned. With the onset of the revolution, people became dependent on foods produced by others. These new urban dwellers demanded food at low cost, analytical chemistry was still primitive and regulations few. Copper arsenite was used to recolor used tea leaves for resale and it also caused two deaths when used to color a dessert in 1860. Again his tea if mixed or green, he would not escape without the administration of a little Prussian blue. Many color additives had never tested for toxicity or other adverse effects. Historical records show that injuries, even deaths, resulted from tainted colorants, in 1851, about 200 people were poisoned in England,17 of them fatally, directly as a result of eating adulterated lozenges. Originally, these were dubbed coal-tar colors because the materials were obtained from bituminous coal. Many synthesized dyes were easier and less costly to produce and were superior in coloring properties when compared to naturally derived alternatives, some synthetic food colorants are diazo dyes. Diazo dyes are prepared by coupling of a compound with a second aromatic hydrocarbons. The resulting compounds contain conjugated systems that absorb light in the visible parts of the spectrum. The attractiveness of the synthetic dyes is that their color, lipophilicity, the color of the dyes can be controlled by selecting the number of azo-groups and various substituents. Yellow shades are often achieved by using acetoacetanilide, Red colors are often azo compounds
4.
Mexico
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Mexico, officially the United Mexican States, is a federal republic in the southern half of North America. It is bordered to the north by the United States, to the south and west by the Pacific Ocean, to the southeast by Guatemala, Belize, and the Caribbean Sea, and to the east by the Gulf of Mexico. Covering almost two million square kilometers, Mexico is the sixth largest country in the Americas by total area, Mexico is a federation comprising 31 states and a federal district that is also its capital and most populous city. Other metropolises include Guadalajara, Monterrey, Puebla, Toluca, Tijuana, pre-Columbian Mexico was home to many advanced Mesoamerican civilizations, such as the Olmec, Toltec, Teotihuacan, Zapotec, Maya and Aztec before first contact with Europeans. In 1521, the Spanish Empire conquered and colonized the territory from its base in Mexico-Tenochtitlan, Three centuries later, this territory became Mexico following recognition in 1821 after the colonys Mexican War of Independence. The tumultuous post-independence period was characterized by instability and many political changes. The Mexican–American War led to the cession of the extensive northern borderlands, one-third of its territory. The Pastry War, the Franco-Mexican War, a civil war, the dictatorship was overthrown in the Mexican Revolution of 1910, which culminated with the promulgation of the 1917 Constitution and the emergence of the countrys current political system. Mexico has the fifteenth largest nominal GDP and the eleventh largest by purchasing power parity, the Mexican economy is strongly linked to those of its North American Free Trade Agreement partners, especially the United States. Mexico was the first Latin American member of the Organisation for Economic Co-operation and Development and it is classified as an upper-middle income country by the World Bank and a newly industrialized country by several analysts. By 2050, Mexico could become the fifth or seventh largest economy. The country is considered both a power and middle power, and is often identified as an emerging global power. Due to its culture and history, Mexico ranks first in the Americas. Mexico is a country, ranking fourth in the world by biodiversity. In 2015 it was the 9th most visited country in the world, Mexico is a member of the United Nations, the World Trade Organization, the G8+5, the G20, the Uniting for Consensus and the Pacific Alliance. Mēxihco is the Nahuatl term for the heartland of the Aztec Empire, namely, the Valley of Mexico, and its people, the Mexica and this became the future State of Mexico as a division of New Spain prior to independence. It is generally considered to be a toponym for the valley became the primary ethnonym for the Aztec Triple Alliance as a result. After New Spain won independence from Spain, representatives decided to name the new country after its capital and this was founded in 1524 on top of the ancient Mexica capital of Mexico-Tenochtitlan
5.
Brazil
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Brazil, officially the Federative Republic of Brazil, is the largest country in both South America and Latin America. As the worlds fifth-largest country by area and population, it is the largest country to have Portuguese as an official language. Its Amazon River basin includes a vast tropical forest, home to wildlife, a variety of ecological systems. This unique environmental heritage makes Brazil one of 17 megadiverse countries, Brazil was inhabited by numerous tribal nations prior to the landing in 1500 of explorer Pedro Álvares Cabral, who claimed the area for the Portuguese Empire. Brazil remained a Portuguese colony until 1808, when the capital of the empire was transferred from Lisbon to Rio de Janeiro, in 1815, the colony was elevated to the rank of kingdom upon the formation of the United Kingdom of Portugal, Brazil and the Algarves. Independence was achieved in 1822 with the creation of the Empire of Brazil, a state governed under a constitutional monarchy. The ratification of the first constitution in 1824 led to the formation of a bicameral legislature, the country became a presidential republic in 1889 following a military coup détat. An authoritarian military junta came to power in 1964 and ruled until 1985, Brazils current constitution, formulated in 1988, defines it as a democratic federal republic. The federation is composed of the union of the Federal District, the 26 states, Brazils economy is the worlds ninth-largest by nominal GDP and seventh-largest by GDP as of 2015. A member of the BRICS group, Brazil until 2010 had one of the worlds fastest growing economies, with its economic reforms giving the country new international recognition. Brazils national development bank plays an important role for the economic growth. Brazil is a member of the United Nations, the G20, BRICS, Unasul, Mercosul, Organization of American States, Organization of Ibero-American States, CPLP. Brazil is a power in Latin America and a middle power in international affairs. One of the worlds major breadbaskets, Brazil has been the largest producer of coffee for the last 150 years and it is likely that the word Brazil comes from the Portuguese word for brazilwood, a tree that once grew plentifully along the Brazilian coast. In Portuguese, brazilwood is called pau-brasil, with the word brasil commonly given the etymology red like an ember, formed from Latin brasa and the suffix -il. As brazilwood produces a red dye, it was highly valued by the European cloth industry and was the earliest commercially exploited product from Brazil. The popular appellation eclipsed and eventually supplanted the official Portuguese name, early sailors sometimes also called it the Land of Parrots. In the Guarani language, a language of Paraguay, Brazil is called Pindorama
6.
Nutmeg
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Nutmeg is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, a tree indigenous to the Banda Islands in the Moluccas of Indonesia. The first harvest of nutmeg trees takes place 7–9 years after planting, Nutmeg is usually used in powdered form. This is the tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are produced from the trees, including essential oils, extracted oleoresins. The common or fragrant nutmeg, Myristica fragrans, is native to the Banda Islands in the Moluccas, other species used to adulterate the spice include Papuan nutmeg M. argentea from New Guinea, and M. malabarica from India. In the 17th-century work Hortus Botanicus Malabaricus, Hendrik van Rheede records that Indians learned the usage of nutmeg from the Indonesians through ancient trade routes, Nutmeg trees are dioecious plants which are propagated sexually and asexually, the latter being the standard. Sexual propagation by seedling yields 50% male seedlings, which are unproductive, epicotyl grafting, approach grafting, and patch budding have proved successful, with epicotyl grafting being the most widely adopted standard. Air-layering, or marcotting, is an alternative though not preferred method because of its low success rate, Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. In Indonesian cuisine, nutmeg is used in dishes, mainly in many spicy soups, such as some variant of soto, konro, oxtail soup, sup iga, bakso. It is also used in gravy for meat dishes, such as beef stew, ribs with tomato, to European derived dishes such as bistik, rolade. Sliced nutmeg fruit flesh could be made as manisan, either wet, in Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended or boiled to make iced nutmeg juice, in Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. It is also added in quantities as a medicine for infants. It may also be used in quantities in garam masala. Ground nutmeg is also smoked in India, in Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes. In traditional European cuisine, nutmeg and mace are used especially in dishes and in processed meat products, they are also used in soups, sauces
7.
Carotenoid
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Carotenoids, also called tetraterpenoids, are organic pigments that are produced by plants and algae, as well as several bacteria and fungi. Carotenoids can be produced from fats and other basic organic metabolic building blocks by all these organisms, the only animals known to produce carotenoids are aphids and spider mites, which acquired the ability and genes from fungi. Carotenoids from the diet are stored in the fatty tissues of animals, there are over 600 known carotenoids, they are split into two classes, xanthophylls and carotenes. All are derivatives of tetraterpenes, meaning that they are produced from 8 isoprene molecules, in general, carotenoids absorb wavelengths ranging from 400-550 nanometers. This causes the compounds to be colored yellow, orange. Carotenoids are the dominant pigment in autumn leaf coloration of about 15-30% of tree species, carotenoids serve two key roles in plants and algae, they absorb light energy for use in photosynthesis, and they protect chlorophyll from photodamage. Carotenoids that contain unsubstituted beta-ionone rings have vitamin A activity, CRT is the gene cluster responsible for the biosynthesis of carotenoids. Carotenoids belong to the category of tetraterpenoids, structurally, carotenoids take the form of a polyene hydrocarbon chain which is sometimes terminated by rings, and may or may not have additional oxygen atoms attached. Carotenoids with molecules containing oxygen, such as lutein and zeaxanthin, are known as xanthophylls, the unoxygenated carotenoids such as α-carotene, β-carotene, and lycopene, are known as carotenes. Carotenes typically contain only carbon and hydrogen, and are in the subclass of unsaturated hydrocarbons, probably the most well-known carotenoid is the one that gives this second group its name, carotene, found in carrots and are responsible for their bright orange color. Dried carrots have the highest amount of carotene of any food per 100 gram serving, vietnamese Gac fruit contains the highest known concentration of the carotenoid lycopene. Their color, ranging from yellow through bright orange to deep red, is directly linked to their structure. Xanthophylls are often yellow, hence their class name, the double carbon-carbon bonds interact with each other in a process called conjugation, which allows electrons in the molecule to move freely across these areas of the molecule. As the number of conjugated double bonds increases, electrons associated with conjugated systems have more room to move and this causes the range of energies of light absorbed by the molecule to decrease. As more frequencies of light are absorbed from the end of the visible spectrum. Carotenoids are usually due to the presence of long unsaturated aliphatic chains as in some fatty acids. The physiological absorption of these fat-soluble vitamins in humans and other organisms depends directly on the presence of fats, carotenoids are a common and often ornamental feature in animals. For example, the color of flamingos and salmon
8.
Pigment
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A pigment is a material that changes the color of reflected or transmitted light as the result of wavelength-selective absorption. This physical process differs from fluorescence, phosphorescence, and other forms of luminescence, many materials selectively absorb certain wavelengths of light. Materials that humans have chosen and developed for use as pigments usually have properties that make them ideal for coloring other materials. A pigment must have a high tinting strength relative to the materials it colors and it must be stable in solid form at ambient temperatures. For industrial applications, as well as in the arts, permanence, pigments that are not permanent are called fugitive. Fugitive pigments fade over time, or with exposure to light, pigments are used for coloring paint, ink, plastic, fabric, cosmetics, food, and other materials. Most pigments used in manufacturing and the arts are dry colorants. This powder is added to a binder, a neutral or colorless material that suspends the pigment. A distinction is made between a pigment, which is insoluble in its vehicle, and a dye, which either is itself a liquid or is soluble in its vehicle. A colorant can act as either a pigment or a dye depending on the vehicle involved, in some cases, a pigment can be manufactured from a dye by precipitating a soluble dye with a metallic salt. The resulting pigment is called a lake pigment, the term biological pigment is used for all colored substances independent of their solubility. In 2006, around 7.4 million tons of inorganic, organic, asia has the highest rate on a quantity basis followed by Europe and North America. By 2020, revenues will have risen to approx, the global demand on pigments was roughly US$20.5 billion in 2009, around 1. 5-2% up from the previous year. It is predicted to increase in a growth rate in the coming years. The worldwide sales are said to increase up to US$24.5 billion in 2015, pigments appear the colors they are because they selectively reflect and absorb certain wavelengths of visible light. White light is an equal mixture of the entire spectrum of visible light with a wavelength in a range from about 375 or 400 nanometers to about 760 or 780 nm. When this light encounters a pigment, parts of the spectrum are absorbed by the molecules or ions of the pigment, in organic pigments such as diazo or phthalocyanine compounds the light is absorbed by the conjugated systems of double bonds in the molecule. Some of the inorganic pigments such as vermilion or cadmium yellow absorb light by transferring an electron from the ion to the positive ion
9.
Lard
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Lard is pig fat in both its rendered and unrendered forms. It is obtained from any part of the pig where there is a proportion of adipose tissue. It can be rendered by steaming it or boiling it in water and then separating the insoluble fat from the water and it is a semi-soft white fat with a high saturated fatty acid content and no transfats, and refined lard is usually sold as paper-wrapped blocks. Lard is commonly used in cuisines around the world as a cooking fat or shortening. It is an ingredient in various dishes such as sausages, pates and fillings. Its use in contemporary cuisine has diminished with the increased popularity of vegetable oils. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken, Lard can be obtained from any part of the pig where there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the visceral fat deposit surrounding the kidneys. Leaf lard has little pork flavor, making it ideal for use in baked goods, the next-highest grade is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. Lard may be rendered by either of two processes, wet or dry, in dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water. The two processes yield somewhat differing products, wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has a lower smoke point, rendered lard produces an unpleasant smell when mixed with oxygen. Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high-, Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving, Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants such as BHT. These treatments make it consistent and prevent spoilage. Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, a by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings. Lard consists mainly of fats, which in the language of chemistry are known as triglycerides and these triglycerides are composed of three fatty acids and the distribution of fatty acids varies from oil to oil. In general lard is similar to tallow in its composition, pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value
10.
Butter
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Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter, most frequently made from cows milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat, Butter is a water-in-oil emulsion resulting from an inversion of the cream, in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, the density of butter is 911 g/L. It generally has a yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process. The word butter derives from the Latin butyrum, which is the latinisation of the Greek βούτυρον and this may have been a construction meaning cow-cheese, from βοῦς, ox, cow + τυρός, cheese. Nevertheless, the earliest attested form of the stem, turos, is the Mycenaean Greek tu-ro. The root word persists in the name butyric acid, a found in rancid butter. In general use, the term refers to the spread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed and nut products such as peanut butter and it is often applied to spread fruit products such as apple butter. Fats such as butter and shea butter that remain solid at room temperature are also known as butters. Unhomogenized milk and cream contain butterfat in microscopic globules and these globules are surrounded by membranes made of phospholipids and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three forms, free butterfat, butterfat crystals, and undamaged fat globules
11.
Custard
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Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs, most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods, sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière. Custard preparation is an operation, because a temperature increase of 3–6 °C leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C, a water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Mixtures of milk and eggs thickened by heat have long been part of European cuisine, examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled. In modern times, the custard is sometimes applied to starch-thickened preparations like blancmange. While custard may refer to a variety of thickened dishes. Crème pâtissière is a key ingredient in many French desserts including mille-feuille and it is also used in Italian pastry and sometimes in Boston cream pie. Although egg thickens the custard, the effect is minimal, with the majority of thickening resulting from starch, corn flour or flour thicken at 100 °C and as such many recipes instruct the pastry cream to be boiled. Once cooled, the amount of starch in pastry cream sets the cream, when gelatin is added, it is known as crème anglaise collée. When starch is used alone as a thickener, the result is a blancmange, in the United Kingdom, custard has various traditional recipes some thickened principally with cornflour rather than the egg component, others involving regular flour, see custard powder. After the custard has thickened, it may be mixed with other ingredients, mixed with beaten egg whites and gelatin, it is chiboust cream, mixed with whipped cream. Beating in softened butter produces German buttercream or crème mousseline, a quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients, Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German it is known as Eierstich and is used as a garnish in German Wedding Soup, chawanmushi is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish, Custard may also be used as a top layer in gratins, such as the South African bobotie and many Balkan versions of moussaka
12.
Cake
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Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with preserves or dessert sauces, iced with buttercream or other icings. Cake is often served as a dish on ceremonial occasions, such as weddings, anniversaries. There are countless cake recipes, some are bread-like, some are rich and elaborate, the term cake has a long history. The word itself is of Viking origin, from the Old Norse word kaka, the ancient Greeks called cake πλακοῦς, which was derived from the word for flat, πλακόεις. It was baked using flour mixed with eggs, milk, nuts and they also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term, placenta were baked on a pastry base or inside a pastry case The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goats milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, latin poet Ovid refers his and his brothers birthday party and cake in his first book of exile, Tristia. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, during the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, in so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the boom, other American companies developed this idea further, marketing cake mix on the principle of convenience. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting, in order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem, frosting. Ever since, cake in a box has become a staple of supermarkets, Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. Although clear examples of the difference between cake and bread are easy to find, the classification has always been elusive. For example, banana bread may be considered either a quick bread or a cake. Butter cakes are made from creamed butter, sugar, eggs and they rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, baking powder is in many butter cakes, such as Victoria sponge
