1.
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
2.
Parsley
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Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. Parsley is widely used in European, Middle Eastern, and American cooking, curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as in western Asia, root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon, garden parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a stem to 75 cm tall with sparser leaves. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex, one of the compounds of the essential oil is apiol. The plant normally dies after seed maturation, Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C, and usually is grown from seed, germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the crop are spaced 10 cm apart. Parsley attracts several species of wildlife, bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds, in cultivation, parsley is subdivided into several cultivar groups, depending on the form of the plant, which is related to its end use. Often these are treated as varieties, but they are cultivated selections. The two main groups of parsley used as herbs are curly leaf and Italian, or flat leaf, of these, a third type, sometimes grown in southern Italy, has thick leaf stems resembling celery. Another type of parsley is grown as a vegetable, the Hamburg root parsley. This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different. Parsley is widely used in Middle Eastern, European, Brazilian and American cooking, curly leaf parsley is used often as a garnish
3.
Garlic
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Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, with a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has used both as a food flavoring and as a traditional medicine. Allium sativum is a bulbous plant and it grows up to 1.2 m in height. Its hardiness is USDA Zone 8 and it is pollinated by bees and other insects. Allium sativum grows in the wild in areas where it has become naturalized, the wild garlic, crow garlic, and field garlic of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale and Allium canadense, known as garlic or wild garlic. So-called elephant garlic is actually a wild leek, and not a true garlic, single clove garlic originated in the Yunnan province of China. A. sativum var. ophioscorodon Döll, called Ophioscorodon, or hard-necked garlic, includes porcelain garlics, rocambole garlic and it is sometimes considered to be a separate species, Allium ophioscorodon G. Don. A. sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, in colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring or early summer. The cloves must be planted deep enough to prevent freeze/thaw, which causes mold or white rot, Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, when selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels. There are different varieties or subspecies of garlic, most notably hardneck garlic, the latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small. Garlic scapes are removed to all the garlics energy into bulb growth. The scapes can be eaten raw or cooked, Garlic plants are usually hardy and not affected by many pests or diseases
4.
Olive oil
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Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and it is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for oil lamps. It is associated with the Mediterranean diet for its health benefits. The olive is one of three core food plants in Mediterranean cuisine, the two are wheat and grapes. Olive trees have grown around the Mediterranean since the 8th millennium BC. Spain is the largest producer of oil, followed by Italy. However, per capita consumption is highest in Greece, followed by Spain, Italy, consumption in North America and northern Europe is far less, but rising steadily. The composition of oil varies with the cultivar, altitude, time of harvest. It consists mainly of acid, with smaller amounts of other fatty acids including linoleic acid. The olive tree is native to the Mediterranean basin, wild olives were collected by Neolithic peoples as early as the 8th millennium BC, the wild olive tree originated in Asia Minor or in ancient Greece. It is not clear when and where trees were first domesticated, in Asia Minor, in the Levant. Archeological evidence shows that olives were turned into oil by 6000 BC and 4500 BC in present-day Palestine. Until 1500 BC, eastern areas of the Mediterranean were most heavily cultivated. Evidence also suggests that olives were being grown in Crete as long ago as 2,500 BC, the cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the islands economy, as it did across the Mediterranean. Recent genetic studies suggest that species used by modern cultivators descend from multiple wild populations, Olive trees and oil production in the Eastern Mediterranean can be traced to archives of the ancient city-state Ebla, which were located on the outskirts of the Syrian city Aleppo. Here some dozen documents dated 2400 BC describe lands of the king and these belonged to a library of clay tablets perfectly preserved by having been baked in the fire that destroyed the palace. A later source is the frequent mentions of oil in the Tanakh, dynastic Egyptians before 2000 BC imported olive oil from Crete, Syria and Canaan and oil was an important item of commerce and wealth
5.
Vinegar
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Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria, Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a variety of industrial, medical. Commercial vinegar is produced either by a fast or a slow fermentation processes, in general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria, fast methods add mother of vinegar to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days, the conversion of ethanol and oxygen to acetic acid takes place by the following reaction, CH3CH2OH + O2 → CH3COOH + H2O Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC, apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present and it can be diluted with fruit juice or water or sweetened for consumption. Balsamic vinegar is an aged vinegar produced in the Modena. The original product—Traditional Balsamic Vinegar—is made from the juice, or must. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in casks made variously of oak, mulberry, chestnut, cherry, juniper. Regardless of how it is produced, balsamic vinegar must be made from a grape product, a high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow. It ranges from yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar. Because it contains no sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim, cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars, the other way is through fermentation to produce a local wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid, a white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar to be mixed with cane vinegar to lower the cost
6.
Sauce
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In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves, they add flavor, moisture, Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the sauce used by the Ancient Greeks, while doubanjiang. Sauces need a liquid component, but some sauces may contain more components than liquid. Sauces are an element in cuisines all over the world. Sauces may be used for sweet or savory dishes and they may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be prepared by the cook, especially in restaurants. Sauces for salad are called salad dressing, Sauce made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is called a saucier, sauces used in traditional Japanese cuisine are usually based on shōyu, miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, in modern Japanese cuisine, the word sauce often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce, Japanese horseradish or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu. Some sauces in Chinese cuisine are soy sauce, doubanjiang, hoisin sauce, sweet sauce, chili sauces, oyster sauce. Korean cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish. Indian cuisines use sauces such as tomato-based curry sauces, tamarind sauce, coconut milk-/paste-based sauces, there are substantial regional variations in Indian cuisine, but many sauces use a seasoned mix of onion, ginger and garlic paste as the base of various gravies and sauces. Various cooking oils, ghee and/or cream are also ingredients in Indian sauces. Filipino cuisine typically uses toyomansi as well as different varieties of suka, patis, bagoong and banana ketchup, indonesian cuisine uses typical sauces such as kecap manis, bumbu kacang and tauco, while popular hot and spicy sauces are sambal, dabu-dabu and rica-rica. In traditional British cuisine, gravy is a used on roast dinner
7.
Meat
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Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times, the advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle. This eventually led to their use in production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat and it is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria, most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. The word meat comes from the Old English word mete, which referred to food in general, the term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic and Faroese, which also mean food. The word mete also exists in Old Frisian to denote important food, differentiating it from swiets, paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gatherers depended on the hunting of large animals such as bison. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BC, today, more than 200 sheep-breeds exist. Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BC, modern domesticated cattle fall into the groups Bos taurus and Bos indicus, both descended from the now-extinct aurochs. The breeding of cattle, cattle optimized for meat production as opposed to animals best suited for draught or dairy purposes. Domestic pigs, which are descended from boars, are known to have existed about 2500 BC in modern-day Hungary and in Troy, earlier pottery from Jericho. Pork sausages and hams were of commercial importance in Greco-Roman times. Pigs continue to be bred intensively as they are being optimized to produce meat best suited for meat products. Other animals are or have raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses and other mammals such as reindeer were hunted during the late Paleolithic in western Europe
8.
Green sauce
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The Mexican salsa verde, though also called a green sauce is instead based on tomatillos. The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old, roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that it was introduced in Kassel by the Italian trading families Bolongaro, a possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century. The German variant uses a different mix of herbs, since Mediterranean herbs were not available in Germany at the time. The Italian salsa verde is a cold sauce, and includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil. The ingredients are chopped, formerly by hand, now often in a food processor. In some regions, cubed bread is soaked in vinegar and blended with the other ingredients, in other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French sauce verte au pain was already known in the Renaissance, today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is used instead of vinegar. Grüne Soße or Grüne Sosse is a specialty of the German state of Hesse, centres of popularity are the cities of Frankfurt am Main and Kassel, which lay claim to its origins. Variants of other areas, often due to seasonal availability, include dill, shallots, lovage, lemon balm. In more frugal times, daisy leaves, broad plantain leaves, while both Grüne Soße and mayonnaise have an egg base, there are major differences. In Grüne Soße, the eggs are hard-boiled, then sieved or pureed before being mixed with cream to form the creamy base of the sauce. The fresh chopped herbs are then added, some variations use buttermilk, quark, or yogurt instead of sour cream. In the city of Kassel, a combination of sour cream, the sauce is served cold with peeled boiled potatoes or just with rye bread, as an accompaniment to either hard-boiled eggs or roast beef brisket. It may also be served with cooked fish or roast beef, a local schnitzel specialty, called Frankfurter Schnitzel, is always served with green sauce, along with apple cider as a traditional accompanying drink. Green sauce was supposedly Goethes favourite condiment, a legend that his mother invented it is likely apocryphal, the local importance of the dish is shown by the abundance of green sauce at local markets and by the Green Sauce Monument installed in Frankfurt-Oberrad in 2007
9.
Tomato
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The tomato is the edible fruit of Solanum lycopersicum, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae. The species originated in Central and South America, the Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato originates. Numerous varieties of tomato are widely grown in temperate climates across the world, with greenhouses allowing its production throughout the year, the plants typically grow to 1–3 meters in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its habitat, and grown as an annual in temperate climates. An average common tomato weighs approximately 100 grams and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in dishes, sauces, salads. While tomatoes are botanically fruits, they are considered culinary vegetables. The word tomato comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl and it first appeared in print in 1595. The native Mexican tomatillo is tomate, meaning fat water or fat thing), when Aztecs started to cultivate the Andean fruit, bigger and red, they called the new species xitomatl. It first appeared in print in 1595, the scientific species epithet lycopersicum means wolf peach, and comes from German werewolf myths. The Italian word, pomodoro was borrowed into Polish, and via Russian, the usual pronunciations of tomato are /təˈmeɪtoʊ/ and /təˈmɑːtoʊ/. The words dual pronunciations were immortalized in Ira and George Gershwins 1937 song Lets Call the Whole Thing Off and have become a symbol for nitpicking pronunciation disputes. In this capacity, it has become an American and British slang term. Or Its all the same to me, botanically, a tomato is a fruit, a berry, consisting of the ovary, together with its seeds, of a flowering plant. However, the tomato has a lower sugar content than other edible fruits. Typically served as part of a salad or main course of a meal, rather than at dessert, it is, in the US, considered a culinary vegetable. One exception is that tomatoes are treated as a fruit in home canning practices, they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require. Tomatoes are not the food source with this ambiguity, bell peppers, cucumbers, green beans, eggplants, avocados
10.
Bell pepper
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The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, bell peppers are sometimes grouped with less pungent pepper varieties as sweet peppers. The whitish ribs and seeds inside bell peppers may be consumed, peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, today, China is the worlds largest pepper producer, followed by Mexico and Indonesia. Ideal growing conditions for peppers include warm soil, ideally 21 to 29 °C. Bell peppers are sensitive to an abundance of moisture and extreme temperatures, the misleading name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. The most commonly used name of the plant family, chile, is of Mexican origin. Botanically speaking, bell peppers are fruit, although they are considered vegetables in culinary contexts. The lack of capsaicin in bell peppers is due to a form of a gene that eliminates capsaicin and, consequently. This recessive gene is overwritten in the Mexibelle pepper, a variety of bell pepper that produces small amounts of capsaicin. Sweet pepper cultivars produce non pungent capsaicinoids, with many physiological effects similar to the more pungent sister compound capsaican, the terms bell pepper, pepper, and capsicum are often used for any of the large bell shaped fruits, regardless of their color. In British and Canadian English, the fruit is referred to as a pepper, or additionally by color, whereas in the United States and Malaysia. In parts of the U. S. Midwest, bell peppers are called mangoes, Canadian English uses both bell pepper and pepper interchangeably. In some languages, the term paprika, which has its roots in the word for pepper, is used for both the spice and the fruit – sometimes referred to by their color, the bell pepper is called パプリカ or ピーマン in Japan. In Switzerland, the fruit is called peperone, which is the Italian name of the fruit. In France, it is called poivron, with the root as poivre or piment. In South Korea, the word 피망 refers to bell peppers. In Sri Lanka, the used as a vegetable is called maalu miris
11.
Argentine cuisine
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Argentine annual consumption of beef has averaged 100 kg per capita, approaching 180 kg per capita during the 19th century, consumption averaged 67.7 kg in 2007. Beyond asado, no other dish more genuinely matches the national identity, nevertheless, the countrys vast area, and its cultural diversity, have led to a local cuisine of various dishes. Argentine people have a reputation for their love of eating, social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is viewed as a symbol of friendship, warmth. Sunday family lunch is considered the most significant meal of the week, another feature of Argentine cuisine is the preparation of homemade food such as french fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honor someone. The tradition of preparing food is passed down from generation to generation. Argentine restaurants include a variety of cuisines, prices. Large cities tend to host everything from high-end international cuisine, to bodegones, less stylish restaurants, native Americans lived in Argentina thousands of years before the European explorers arrived. Members of an Indian tribe in the part of Argentina were farmers who grew squash, melons. Spanish settlers came to Argentina in 1536, most of the immigrants were from Italy and Spain. The Italians introduced pizza, as well as a variety of dishes, including spaghetti. British, German, Jewish, and other immigrants settled in Argentina, all bringing their styles of cooking. The British brought tea, starting the tradition of teatime, all of these cultures influenced the dishes of Argentina. Most regions of Argentina are known for their beef-oriented diet, in Argentina the Spanish term, Carne, which means meat, is assumed to be beef in Argentina. In other Spanish-speaking countries—such as Spain—the term is qualified with the type of animal, such as carne de vaca, carne de cordero. Grilled meat from the asado is a staple, with steak, the term asado itself refers to long strips of flank-cut beef ribs. Popular items such as Chorizo, morcilla, chinchulines, mollejas, in Patagonia, however, lamb and chivito are eaten more frequently than beef. Whole lambs and goats are cooked over an open fire in a technique known as asado a la estaca
12.
Uruguayan cuisine
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Uruguayan cuisine is a fusion of Indigenous Charruan cuisine and the cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from such as Germany. The food is similar to Argentine cuisine. The base of the diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig. Uruguayan gastronomy came from immigration, and surprisingly did not come from the Amerindians, the preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying. Meanwhile, wheat and fruit comes mostly fried, comfited and sometimes baked, although Uruguay has exuberant flora and fauna, with the exception of yerba mate, the rest of it is mostly still unused. Uruguayan food always comes with fresh bread, bizcochos and tortas fritas are a must for drinking with mate, the dried leaves and twigs of the yerba mate plant are placed in a small cup. Hot water is poured into a gourd at near-boiling point so as to not burn the herb. The drink is sipped through a metal or cane straw, known as a bombilla, wine is also a common drink. Other spirits consumed in Uruguay are caña, grappa, lemon-infused grappa, grappamiel is very popular in rural areas, and is often consumed in the cold autumn and winter mornings to warm up the body. Regional fruits as butia and pitanga are commonly used for flavoring caña, bushmeat comes from mulitas and carpinchos Popular sweets are membrillo quince jam and dulce de leche made from carmelized milk. A sweet paste, dulce de leche, is used to fill cookies, cakes, pancakes, milhojas, the alfajores are shortbread cookies sandwiched together with dulce de leche or a fruit paste. Dulce de leche is used also in flan con dulce de leche, Spanish influences are very abundant, desserts like churros, flan, ensaimadas, and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, all of the guisos and traditional pucheros are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod, calamari, and octopus, originate from the Basque and Galician regions, Germanic influence has influenced Uruguayan cuisine as well, particularly sweet dishes. The pastries known as bizcochos are Germanic in origin, croissants, known as medialunas, are the most popular of these, Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, in addition, dishes like chucrut have also made it into mainstream Uruguayan dish. Although the pasta can be served with a lot of sauces, Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms
