What is the most common seasoning used on Pretzels?
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Pretzel A pretzel (   ) (German: "Breze(l)" ) (   ) is a type of baked bread product made from dough most commonly shaped into a twisted knot. Pretzels originated in Europe, possibly among monks in the Early Middle Ages. The traditional pretzel shape is a distinctive nonsymmetrical form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way ("a pretzel loop"). In the 2010s, pretzels come in a range of different shapes. Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional "skin" and flavor through the Maillard reaction; other seasonings include sugars, chocolate, glazes, seeds, or nuts. There are several varieties of pretzels, including soft pretzels, which must be eaten shortly after preparation and hard-baked pretzels, which have a long shelf life.
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Salt Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean has about 35 g of solids per litre, a salinity of 3.5%.
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Garlic salt Garlic salt is a seasoned salt used as food seasoning made of a mixture of dried ground garlic and table salt with an anti-caking agent (e.g. calcium silicate). In its most basic form it is made by combining 3 parts salt and 1 part garlic powder by volume, or 6 parts salt and 1 part garlic powder by weight.
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Gomashio Gomashio (hiragana: ごま塩; also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, "goma") and salt (塩, "shio"). It is often used in Japanese cuisine, such as a topping for "sekihan". It is also sometimes sprinkled over plain rice or "onigiri". Some commercially sold gomashio also has sugar mixed in with the salt.
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Honey roasted peanuts Honey roasted peanuts are a popular salt, sugar and honey flavored peanut snack, offered as a product line by several prominent nut companies such as Planters and KingNut.
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Rookworst Rookworst (] ; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Rookworst is a traditional ingredient in stamppot. Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain. Typical Dutch rookworst is made with pork, but in recent years, turkey based rookworst is available in most Dutch supermarkets.
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Acorn noodle soup Acorn noodle soup, called dotoriguksu (도토리국수 ; "acorn noodle") in Korean, is Korean noodles made from acorn flour or starch, salt, and a combination of grain-based flour (usually buckwheat or wheat).
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Malt Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required for modifying the grain's starches into various types of sugar, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the malting process is stopped one gets a preferred starch enzyme ratio and partly converted starch into fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.
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Potato filling Potato filling is a Pennsylvania Dutch recipe, which combines mashed potatoes and bread. Other ingredients used in its preparation may include butter, onion, parsley, eggs, milk, salt and pepper. Once all the ingredients are combined, it is typically cooked like a casserole for around an hour.
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Corn cookie A corn cookie (or maize cookie) is a type of cookie prepared with corn products. In the United States, it is a type of sugar cookie. Rather than wheat flour, which is commonly used in the preparation of cookies, the corn cookie takes its color and flavor from corn products such as cornmeal.
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List of Oreo varieties The most popular cookie in the United States, based on sales, is the Oreo. For most of its history, owner Nabisco (originally National Biscuit Company) only made the basic version of this cookie. But in recent years, increasingly since 2010, it has expanded to a great many varieties, both domestically and globally.
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Aniseed twist The aniseed twist is often mistaken for cough candy. An aniseed twist is a red or occasionally orange, aniseed-flavoured boiled sweet common in the United Kingdom. Cough Candy (also rendered Koff Candy) is a clove-flavoured boiled sweet. Confectioners who make aniseed twists include Bonds of London and Trebor. The relative piquancy of the sweet's aniseed flavour varies considerably among confectioners.
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Crawfish Monica Crawfish Monica is a Louisiana food tradition. Ingredients include pasta (often rotini), crawfish tail meat, onion, garlic, creole seasoning, cream, wine, salt, pepper, and butter. The dish was created by chef Pierre Hilzim who is the head of Kajun Kettle Foods. He named it after his wife Monica Davidson. Parsley can be used as a garnish. Shrimp, crabmeat and oysters can be substituted for crawfish.
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Artificial butter flavoring Artificial butter flavoring may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic flavor. Because of this, manufacturers of margarines or similar oil-based products typically add diacetyl, acetylpropionyl and acetoin (along with beta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.
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Karashi Karashi (芥子, 辛子, からし, or カラシ ) is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. "Karashi" is made from the crushed seeds of "Brassica juncea" and is usually sold in either powder or paste form. "Karashi" in powder form is prepared by mixing with lukewarm water to a paste and leaving it covered for a few minutes.
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Muisjes Muisjes (] ; translated "little mice") are a traditional Dutch sandwich topping. While customary on bread, their most typical use is on "beschuit", or rusk. Muisjes are made of aniseeds with a sugared and colored outer layer. Muisjes, meaning "little mice" in Dutch, are named because the anise seed sprinkles are shaped like little mice, with the stem of the anise seed resembling a tail. They are made by one company only, De Ruijter.
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White chocolate White chocolate does not contain non-fat cocoa solids, the primary nutritional constituent of chocolate liquor—chocolate in its raw, unsweetened form. During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate. But, unlike those other chocolate types, the cocoa solids are not recombined. As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine, while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine. Often, the cocoa butter is deodorized to remove its strong flavor. If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 C .
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Chili pepper paste Chili pepper paste or simply Chilli paste usually refers to a paste where the main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. In Korean cuisine, red pepper paste is used to create red pepper sauce, which is a common seasoning in the cuisine.
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Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways". The name "Cincinnati chili" is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.
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Hozon Hozon (保存) is the trademark for a brand name seasoning developed by David Chang, LLC, and marketed by Momofuku. It is made from fermented nuts, grains, or seeds. Its name comes from the Japanese word meaning "preserve."
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Oatmeal Crisp Oatmeal Crisp is a cereal brand from General Mills. It consists of flattened oatmeal flakes glazed with a sugary coating. There were six types: Raisin, Almond, Triple Berry, Apple Brown Sugar, Maple Nut, and Vanilla Yogurt. Only the Raisin, Triple Berry, Almond and Maple Nut types are still in production.
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Cabell d'àngel Cabell d'àngel (] , ] ) or Cabello de ángel (English: "angel's hair") is a transparent threaded jam made from Siam pumpkin ("Cucurbita ficifolia") pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured.