Relish

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Three types of relishes are used here to accompany Nshima (in the top right), a cornmeal product in African cuisine

A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs, and is a food item typically used as a condiment, in particular to enhance a staple.[1] Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.[2][3] In North America, the word "relish" is frequently used to describe a single variety of finely-chopped pickled cucumber relish, such as pickle, dill and sweet relishes. Such relishes are commonly used as a condiment, and pickle relish is an important ingredient in many varieties of the U.S. version of tartar sauce.[4][5]

Overview[edit]

Kyopolou (Кьопоолу), a relish from the Balkans made from red bell peppers, eggplant and garlic

Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces.[6][7] Herbs may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices.[8] Relish can consist of a single type of vegetable or fruit, or a combination of these. These fruits or vegetables might be coarsely or finely chopped, and the texture of relish can vary depending on the style of slicing used for its solid ingredients,[1] but generally a relish is not as smooth as a sauce-type condiment, such as ketchup. The overall taste sensation might be sweet, savory, mild or hot, but it typically has a strong flavor that complements or adds to the primary food item with which it is served.[1][9]

History[edit]

The English word "chutney" originated in India.[10] Relish probably came about from the need to preserve vegetables in the winter, and it may have originated in India.[citation needed]

Varieties[edit]

This is a list of notable relishes.

In the United States[edit]

Pickle relish, prepared with the addition of cilantro

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Pickle relish is one of the most commonly used spreads in the U.S.[25] Two variants of this are hamburger relish (pickle relish in a ketchup base or sauce) and hot dog relish (pickle relish in a mustard base or sauce).[2] Another readily available commercial relish in the U.S. is corn (maize) relish.[26] Heinz, Vlasic, and Claussen are well known in the U.S. as producers of pickled cucumbers and pickle relishes.[9][27][28][29] Chicago-style relish is a sweet pickle relish that is a standard ingredient on the Chicago-style hot dog.[30]

Gallery[edit]

See also[edit]

References[edit]

  1. ^ a b c Jeanroy, A.; Ward, K. (2009). Canning and Preserving For Dummies. --For dummies. John Wiley & Sons. p. 94. ISBN 978-0-470-50455-0. Retrieved November 3, 2017.
  2. ^ a b Hui, Y.H.; Ghazala, S.; Graham, D.M.; Murrell, K.D.; Nip, W.K. (2003). Handbook of Vegetable Preservation and Processing. Food Science and Technology. CRC Press. p. 234. ISBN 978-0-203-91291-1. Retrieved November 3, 2017.
  3. ^ Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. EBSCO ebook academic collection. ABC-CLIO. p. 433. ISBN 978-1-61069-233-5. Retrieved November 3, 2017.
  4. ^ Wolke, Robert L. (2002). What Einstein Told His Cook. New York: W. W. Norton & Company. p. 102. ISBN 978-0-393-32942-1.
  5. ^ Demoelt, D. (2009). The Rodale Whole Foods Cookbook. Rodale. p. 602. ISBN 978-1-60529-232-8. Retrieved November 3, 2017.
  6. ^ Ramineni, S.; Kawana, M. (2012). Entice With Spice: Easy Indian Recipes for Busy People. Tuttle Publishing. p. 100. ISBN 978-1-4629-0527-0. Retrieved November 3, 2017.
  7. ^ Miloradovich, M. (1950). Cooking with Herbs and Spices. Dover Publications. p. 220. ISBN 978-0-486-26177-5. Retrieved November 3, 2017.
  8. ^ a b Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
  9. ^ a b c d Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 120. ISBN 978-0-7864-5332-0. Retrieved November 3, 2017.
  10. ^ Civitello, L. (2007). Cuisine and Culture: A History of Food and People. John Wiley & Sons. p. 22. ISBN 978-0-471-74172-5. Retrieved November 3, 2017.
  11. ^ Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN 978-1-4629-1302-2. Retrieved November 3, 2017.
  12. ^ Rubin, N.; Temkin, N. (2005). Chic Jozi: The Jo'burg Pocketbook. Penguin Random House South Africa. p. 84. ISBN 978-1-86872-942-5. Retrieved November 3, 2017.
  13. ^ Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 73. ISBN 978-0-7864-5332-0. Retrieved November 3, 2017.
  14. ^ Rodgers, R.; Williams, C.; Thomas, M. (2005). Sauces, Salsas & Relishes. Williams Sonoma mastering (in Spanish). Free Press. p. 124. ISBN 978-0-7432-6737-3. Retrieved November 3, 2017.
  15. ^ a b Holland, M. (2015). The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin Publishing Group. p. pt221. ISBN 978-0-698-19406-9. Retrieved November 3, 2017.
  16. ^ Trust, National (June 17, 2007). Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide). Warrington: National Trust Books (Anova Books). pp. 12–13. ISBN 1-905400-55-1. Retrieved October 5, 2008.
  17. ^ K-FOOD: Combining Flavor, Health, and Nature. Korean Culture. South Korean Culture and Information Service. 2015. p. 42. ISBN 978-89-7375-599-8. Retrieved November 3, 2017.
  18. ^ Vongerichten, M. (2011). The Kimchi Chronicles: Korean Cooking for an American Kitchen. Rodale. p. 86. ISBN 978-1-60961-128-6. Retrieved November 3, 2017.
  19. ^ Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 354. ISBN 978-1-59884-955-4. Retrieved 2017-11-05.
  20. ^ Steele, L. (1989). The Book of Sandwiches. Book Of... Series. HP Books. p. 100. ISBN 978-0-89586-789-6. Retrieved November 3, 2017.
  21. ^ Small, E. (2009). Top 100 Food Plants. NRC Research Press. p. 346. ISBN 978-0-660-19858-3. Retrieved November 3, 2017.
  22. ^ Sally Pasley (August 31, 2011. "Piccalilli". The Boston Globe.
  23. ^ Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 286. ISBN 978-0-313-37627-6. Retrieved November 3, 2017.
  24. ^ Karmel, E. (2009). Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill. Wiley. p. 156. ISBN 978-0-470-18648-0. Retrieved November 5, 2017.
  25. ^ Morgan, J. (2007). Culinary Creation. Taylor & Francis. p. 156. ISBN 978-1-136-41271-4. Retrieved November 3, 2017.
  26. ^ Sutherland, J.; Varm, A.H. (1987). Colour Atlas of Food Quality Control. A Wolfe science book. Taylor & Francis. p. 131. ISBN 978-0-7234-0815-4. Retrieved November 3, 2017.
  27. ^ Grey House Publishing, Inc (2000). Food and Beverage Market Place 2000-2001: Companies & Divisions, Brand Names, Key Executives, Mail Order Catalogs, Information Resources. Grey House Publishing. p. 1569. ISBN 978-1-891482-47-2. Retrieved November 3, 2017.
  28. ^ Yannios, T. (1998). The Food Report Card: 12,000 Favorite Foods--including Brand-name Products--graded A, B, C, Or D for Nutritional Value. Macmillan. p. 92. ISBN 978-0-02-038965-1. Retrieved November 3, 2017.
  29. ^ Gold, Amanda (June 18, 2008). "Taster's Choice: Claussen wins raves in relish challenge". San Francisco Chronicle. Retrieved November 3, 2017.
  30. ^ Mercuri, B. (2007). The Great American Hot Dog Book: Recipes and Side Dishes from Across America. Gibbs Smith. p. 92. ISBN 978-1-4236-0022-0. Retrieved November 3, 2017.

Further reading[edit]

External links[edit]