output.csv

Continent,Region,Subregion,Country,Country_code,Category,Product,Original Name,Description,Raw material ontology,Raw material,Reference,Webpage reference
Asia,Southern Asia,,India,356,fermented cereal,"Aakhone, Axone",,"Aakhone, also known as axone, is a traditional fermented soybean dish produced by the Sema Naga community in Nagaland. The process involves soaking and cooking soybean seeds. The cooked beans are then wrapped in fresh leaves of banana, Phrynium pubinerve Blume (Marantaceae family), or Macaranga indica Wight (Euphorbiaceae family). This wrapped mixture is placed above the fireplace and left to ferment for a period of 5–7 days.",soybean,Soybean,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Jyoti Prakash Tamang Naturally fermented ethnic soybean foods of India, Journal of Ethnic Foods, Volume 2, Issue 1, 2015, Pages 8-17, ISSN 2352-6181,
Tamang, J. P. (2015). Naturally fermented ethnic soybean foods of India. Journal of Ethnic Foods, 2(1), 8–17. https://doi.org/10.1016/j.jef.2015.02.003",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,Fermented roots,Abacha,Abacha,"Abacha is otherwise known as African salad. it is made by fermenting peeled, washed and shredded cassava after which other supplementary ingredients such as vegetables, oil, fish, pepper, seasoning can be added",cassava root,cassava root,"Dike, K. S., Okafor, C. P., Ohabughiro, B. N., Maduwuba, M. C., Ezeokoli, O. T., Ayeni, K. I., C. M., & Ezekiel, C. N. (2021). Analysis of bacterial communities of three cassava‐based traditionally fermented Nigerian foods ( abacha , fufu and garri ). In Letters in Applied Microbiology (Vol. 74, Issue 3, pp. 452–461). Oxford University Press (OUP). https://doi.org/10.1111/lam.13621
",https://en.wikipedia.org/wiki/Abacha_(food)
Asia,South-eastern Asia,,"Indonesia,Malaysia,Singapore","360,458,702",fermented vegetables,Acar,,"Acar is a type of pickle made in Indonesia, Malaysia and Singapore. ""In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot, young bamboo shoot, eggplant, chili, and occasionally pineapple and marinated in a sweet and sour solution of sugar and vinegar."" (Surono. 2016)","cucumber, shallot, carrot, bamboo plant, eggplant","cumber, carrot, shallot, bamboo shoots, eggplant, chilli","Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14",
Europe,Eastern Europe,,"Russian Federation,Ukraine","643,804",dairy product,Acidophiline,,"Fermented milk product. This product can be made from whole or skimmed milk and is sweetened. The starter culture of acidophiline consists primarily of Lactobacillus acidophilus and often kefir yeast. Acidophiline has been used to treat colitis, enterocolitis, dysentery and other intestinal diseases. ",cow milk,whole or skimmed cow milk,"Engst, W. (1986). Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. Herausgegeben von F. L. Davies und B. A. LAW. 260 Seiten, 25 Abb., 28 Tab. Elsevier Applied Science Publishers Ltd, London, New York 1984.(Vol. 30, Issue 6, pp. 654–655). Wiley. https://doi.org/10.1002/food.19860300637
",https://en.wikipedia.org/wiki/Acidophiline
Asia,Southern Asia,,India,356,fermented cereal,Adai,,"Adai is a well known South Indian dish composed of rice and split legumes. The process involves thoroughly cleaning ten parts of rice along with three parts each of black gram dhal and red gram dhal. These ingredients are soaked in water for 2–3 hours, coarsely ground, and then left to ferment (2-3 hours in summer and overnight in winter).","rice, lentil","rice, black gram dhal and red gram dhal ","Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Kumari, Pandey, Raj, Gupta, Roy, Attri, B. L., Neopany, B., Moktan, Sunil, C. K., Janveja, C., Angchok, Mueen-Ud-Din, G., Vyas, Kabir, J., Targais, K., Reddy, L. V. A., Palni, L. S., Swain, M. R., … Joshi, V. K. (2016). Cereal-Based Non-Alcoholic indigenous fermented foods. In V. K. Joshi (Ed.), Indigenous Fermented Foods of South Asia (1st ed., pp. 353–429). https://doi.org/10.1201/b19214-13",
Africa,Sub-Saharan Africa,Western Africa,Benin,204,fermented legumes,Afitin,afitin,"Afitin is a condiment made from african locust bean  and used in Benin as a flavoring agent for sauces, soups and other dishes, not only in villages but also in urban areas. It is characterized by a strong odour which is the main criterion used by consumers to appreciate the quality of the condiment.",african locust bean,african locust bean,"AZOKPOTA, P., HOUNHOUIGAN, D., & NAGO, M. (2006). Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. In International Journal of Food Microbiology (Vol. 107, Issue 3, pp. 304–309). Elsevier BV. https://doi.org/10.1016/j.ijfoodmicro.2005.10.026
",https://fr.wikipedia.org/wiki/Afitin
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,alcoholic beverage,Agadagidi,Agadagidi,"Agadagidi, a cloudy effervescent sweet-sour taste typical African traditional alcoholic beverage is made from overripe bananas and plantains through fermentation.","plaintain, banana","plaintain, banana","Sanni, A. I., & Oso, B. A. (1988). The production of Agadagidi — A Nigerian fermented beverage. In Food / Nahrung (Vol. 32, Issue 4, pp. 319–326). Wiley. https://doi.org/10.1002/food.19880320403

Oriola, O., Boboye, B., & Adetuyi, F. (2017). Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi.’ In Microbiology Research Journal International (Vol. 20, Issue 6, pp. 1–9). Sciencedomain International. https://doi.org/10.9734/mrji/2017/32654
",
Africa,Sub-Saharan Africa,Western Africa,"Ghana,Togo,Benin","288,768,204",fermented roots,Agbelima,,"Agbelima is a traditional fermented cassava product, and its production involves the use of a local inoculum known as 'Kudeme.' This inoculum primarily consists of Bacillus species and lactic acid bacteria. The fermentation reduces the toxicity of cassava roots (cyanogenic glucosides), changes the texture and adds aroma to the cassava dough. ",cassava root,Cassava,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Dziedzoave, N., Ellis, W. O., Oldham, J., & Oduro, I. (2000). Optimizing agbelima production: varietal and fermentation effect on product quality. Food Research International, 33(10), 867–873. https://doi.org/10.1016/s0963-9969(00)00106-x,
Amoa-Awua, W. K., Frisvad, J. C., Sefa‐Dedeh, & Jakobsen, M. (1997). The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough. Journal of Applied Microbiology, 83(3), 288–296. https://doi.org/10.1046/j.1365-2672.1997.00227.x, Appoh, F. E., M. (1996). Lactic acid fermentation of cassava dough into agbelima. International Journal of Food Microbiology, 31(1–3), 87–98. https://doi.org/10.1016/0168-1605(96)00967-1",
Asia,South-eastern Asia,,Philippines,608,fermented meat,Agos-os,,Fermented pork and sweet potatoes. Equal parts of cooked chopped pieces of a pig head and steamed and mashed sweet potatoes are mixed and left to ferment in a sealed jar for at least a week. From Visayas,"sweet potato, swine","Sweet potato, ground pig's head","Sanchez, P. C. (2009). Philippine fermented foods. Quezon City, Philippines: University of the Philippines Press.",
"Asia,Europe","Eastern Asia,Central Asia,Eastern Europe",,"Mongolia,Kazakhstan,Kyrgyzstan,Russian Federation","496,398,417,643",dairy product,Airag,,"Airag is a popular beverage from Mongolia, Kazakhstan, Kyrgyzstan and some Central Asian regions of Russia. The traditional Mongolian Airag is made of mares' milk. A lactic acid bacteria fermentation followed by alcoholic fermentation by yeast creates the product with small amounts of carbon dioxide and alcohol. ","horse milk, camel milk",Mare milk or camel milk,"Watanabe, K., Fujimoto, J., Sasamoto, M. et al. Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World J Microbiol Biotechnol 24, 1313–1325 (2008). https://doi.org/10.1007/s11274-007-9604-3",
Africa,Sub-Saharan Africa,Western Africa,Benin,204,fermented cereal,"Akpan, akassa",,"Akpan is a traditional yoghurt-like product from Benin. It is prepared by steeping cereal grains in hot water, wet milling, sieving and fermenting for 24h. The starchy product called ogi is made into a slurry and slightly cooked. The final product is a flowing gruel. It can be sweetened by adding sugar, milk and ice.
","corn, sorghum, cow milk, sugarcane plant
","maize, sorghum, cow milk, sugar","Sacca et al. (2012); Guillon et al. (2015)
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalode, G., Mestres, Jacobs, A., Dlamini, Pallet, D., and& Hounhouigan, D. J. 2012. Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa. Food Chain 2(2). https://doi.org/10.3362/2046-1887.2012.018
Gullón, B., Pereira, M., Hounhouigan, J., Alonso, J. L., and Pintado, M. 2015. Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota. Journal of Functional Foods 19: 545-553. 
https://doi.org/10.1016/j.jff.2015.09.026",https://en.wikipedia.org/wiki/Akpan_(dessert)
Europe,Southern Europe,,Portugal,620,fermented meat,Alheira,,"Dry/semi-dry, sausage. “Alheira” is a traditional fermented meat product typical of the Northern regions (Trás-os-Montes) in Portugal.Alheira is produced from a combination of pork meat, pork lard, poultry, wheat bread and olive oil mixed with salt, garlic and spices. The paste is stuffed in casings made from animal products and is smoked for a maximum of 8 days. Alheira contains mainly lactic acid bacteria and Micrococcaceae.","swine, chicken, wheat, olive, garlic","Pork meat, pork lard, poultry, wheat bread and olive oil mixed with salt, garlic and spices.","Albano, H., Todorov, S. D., Van Reenen, C. A., Hogg, T., Dicks, L. M. T., & Teixeira, P. (2007). Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. International Journal of Food Microbiology, 116(2), 239–247. https://doi.org/10.1016/j.ijfoodmicro.2007.01.011","Wikipedia contributors. (2023, August 27). Alheira. Wikipedia. https://en.wikipedia.org/wiki/Alheira"
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,dairy product,Amabere amaruranu,,"Amambere amaruranu is a fermented sour milk drink made with cow milk, popular among members of Abagusii from the Kisii highlands in Kenya. The raw milk is boiled for 10 minutes, cooled down and poured in a gourd (made of the hollow fruit of Lagenaria) to ferment at ambient temperature. The product is a white, grain-like acidic drink. ",cow milk,,"Nyambane, B., Thari, W. M., Wangoh, J., & Njage, P. M. K. (2014). Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk. In Food Science & Nutrition (Vol. 2, Issue 6, pp. 692–699). Wiley. https://doi.org/10.1002/fsn3.162",
Europe,Southern Europe,,Italy,380,wine,Amarone della Valpolicella,,"Amarone della Valpolicella (DOCG) is a dry red wine from the Veneto region in Italy. Traditionally, the harvested ripe grapes are dried on wooden racks for around 120 days before the wine is produced. ",red grape,grapes,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford","Wikipedia contributors. (2023, March 18). Amarone. Wikipedia. https://en.wikipedia.org/wiki/Amarone"
Africa,Sub-Saharan Africa,Southern Africa,South Africa,710,yogurt,Amasi,,"Amasi is a traditional South African dairy product made at household level from unpasteurised milk. It is made from full cream milk left in the calabash or clay pots which are used to store the milk. The fresh raw milk is left in the cointainer to ferment for 2-3 days. The product is an unsweetened type of curd with a smooth texture like yoghurt. Amasi is traditionally consumed by numerous tribes. It is currently produced commercially as well, by using starter cultures. ",cow milk,milk,"Maleke, M. S., Adefisoye, M. A., Doorsamy, W., & Adebo, O. A. (2021). Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product. In Scientific African (Vol. 12, p. e00795). Elsevier BV. https://doi.org/10.1016/j.sciaf.2021.e00795
","https://en.wikipedia.org/wiki/Amasi#:~:text=Amasi%20is%20traditionally%20prepared%20by,acquires%20a%20sharp%20acidic%20taste."
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,dairy product,Amateregua,,"Amateregwa is a by-product of making Amavuta (Butter) from Urubu (fermented milk). It has a smoother appearance and a thinner consistency compared to butter, but thicker than fresh milk. All categories of people consume it at household level. ",cow milk,raw cow milk,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021 ",
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,dairy product,Amavuta,,"Is a traditional fermented dairy product of Burundi. In the preparation of amavuta in Burundi, ergo (sour milk) is churned in various vessels. During the production of urubu , butter is removed from the soured milk that has been churned. Churning involves rocking the container (gourds or clay pots) back and forth until butter granules form. Frequently, a straw is inserted through the vent into the churn. When small grains of amavuta adhere to the straw surface, the break point is reached. ",cow milk,raw cow milk,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021",
Asia,Eastern Asia,,Japan,392,fermented cereal,Amazake,甘酒,Amazake is a traditional japanese beverage made from rice that is fermented with Aspergillus oryzae and other koji molds. Depending on the recipe it is sweet and more or less alcoholic. ,rice,rice,"Kurahashi, A. (2021). Ingredients, functionality, and safety of the Japanese traditional sweet drink amazake. Journal of Fungi, 7(6), 469.","Wikipedia contributors. (2023u, August 7). Amazake. Wikipedia. https://en.wikipedia.org/wiki/Amazake"
Asia,Western Asia,,Cyprus,196,cheese,Anari,"Greek: αναρή
Turkish: nor",Anari is a Cypriot whey cheese that is a side product from Halloumi cheesemaking. ,"goat milk, sheep milk","goat milk, sheep milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023c, April 27). Anari cheese. Wikipedia. https://en.wikipedia.org/wiki/Anari_cheese"
Asia,Southern Asia,,India,356,fermented cereal,Anarshe,,Anarshe is a sweetened snack made from fermented rice using lactic acid bacteria. It is a popular rice-based breakfast option in India.,rice ,Rice,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Das, Raychaudhuri, U., & Chakraborty, R. (2012). Cereal based functional food of Indian subcontinent: a review. Journal of Food Science and Technology, 49(6), 665–672. https://doi.org/10.1007/s13197-011-0474-1",
Europe,Southern Europe,,Spain,724,fermented meat,Androlla,,"Androlla is a traditional dry-fermented sausage from the Northwest of Spain (Galicia). Low-quality pork is minced, salted and spiced. The mass is left standing for 24h, then it is stuffed into pork rectum tripe units. A smoking-heating process of 8-10 days follows and then drying-ripening for 1-2 months. It is consumed cooked. ",swine,"Pork, spices, salt","Lorenzo, J. M., Michinel, M., López, & Carballo, J. (2000). Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo. In Journal of Food Composition and Analysis (Vol. 13, Issue 5, pp. 809–817). Elsevier BV. https://doi.org/10.1006/jfca.2000.0927",https://en.wikipedia.org/wiki/Androlla
Europe,Western Europe,,France,250,cheese,Angelot,,"Angelot is the historic name of cheeses produced in Normandy during the 13th century. It is a soft cheese made from cow’s milk, produced by allowing slightly acidic milk to curdle. Today there is only one breeder who still raises the Norman cattle whose milk is used to produce this historic cheese. ",cow milk ,cow milk ,"Boisard, P. (2003). Camembert: A National Myth. University of California Press,
Jarrow Monthey, M. (1989). Cheese-History-art: Cheese, A History. Stefan’s Florilegium. http://www.florilegium.org/files/FOOD-DAIRY/Cheese-Histry-art.html ","Angelot - Arca del Gusto - Slow Food Foundation. (2018, December 9). Slow Food Foundation. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/angelot-2/"
Asia,Eastern Asia,,China,156,fermented cereal,Angkak,,"Dry red powder as colorant. Angkak, also known as red mold rice, red yeast rice, or Chinese red rice, is a traditional Chinese medicine created through the solid-state fermentation of cooked non-glutinous rice (Orizae sativa L. Gramineae) with Monascus purpureus, M. ruber, M. anka, and M. pilosus. Throughout history, angkak has been revered as a folk medicine for its beneficial effects on food digestion and blood circulation, as well as its applications in treating muscle bruising and dysentery. ",rice,non-glutinous rice (Orizae sativa L. Gramineae) ,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7, Panda, B. P., Javed, S., & Ali, M. (2010). Production of angkak through co-culture of Monascus purpureus and Monascus ruber. Brazilian Journal of Microbiology, 41(3), 757–764. https://doi.org/10.1590/s1517-83822010000300028 ",Wikipedia contributors. (2023). Red yeast rice. Wikipedia. https://en.wikipedia.org/wiki/Red_yeast_rice 
Asia,"Southern Asia,South-eastern Asia",,"India,Myanmar","356,104",fermented vegetables,Anishi,,"Anishi is a fermented product made from unsalted Colocasia leaves in Nagaland. It holds significance in the local diet and is commonly used as a key ingredient in various dishes. Typically, the preparation of anishi involves natural or spontaneous fermentation.",taro leaves,Colocasia  leaves,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 
JAMIR, B., & DEB, C. R. (2017). NUTRITIONAL AND MICROBIOLOGICAL STUDY OF ANISHI: A TRADITIONAL FERMENTED FOOD PRODUCT OF NAGALAND, INDIA. Journal of Advances in Food Science & Technology, 4(3), 113–121. Retrieved from https://www.ikppress.org/index.php/JAFSAT/article/view/3701","Wikipedia contributors. (2023, June 20). Naga cuisine. Wikipedia. https://en.wikipedia.org/wiki/Naga_cuisine"
Asia,Southern Asia,,"India,Sri Lanka","356,144",fermented cereal,Appam,,"Appam is a well-liked fermented breakfast dish consumed across South India and Sri Lanka. This bowl-shaped thin pancake boasts a combination of crisp edges and a fluffy center. It is crafted from a fermented batter comprising rice flour, coconut milk, and sugar. After the batter has undergone a fermentation process lasting 3-5 hours, it is cooked on a pan and served alongside accompaniments like spicy condiments and curry.","rice, coconut, sugarcane plant, beet","rice flour, coconut milk, sugar","Manickavasagan, A., Kumar, C., Nallusamy, S., & Prathibha, R. (2014). Effect of dates on fermentation of Appam batter. Journal of Pure and Applied Microbiology. 8. 305-311.  https://microbiologyjournal.org/effect-of-dates-on-fermentation-of-appam-batter/#:,
Nampoothiri, K. M., Nair, N. R., & Soumya, M. (2020). Ethnic Fermented Foods and Beverages of Kerala. In J. Tamang (Ed.), Ethnic Fermented Foods and Beverages of India: Science History and Culture (1st ed., pp. 261–286) Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_11","Wikipedia contributors. (2023, October 23). Appam. Wikipedia. https://en.wikipedia.org/wiki/Appam"
Europe,Western Europe,,Switzerland,756,cheese,Appenzeller Käse,,"Appenzeller is a granular cheese, also known as stirred curd cheese and hard cheese aged for at least three months. To obtain the particularly spicy taste, a traditional recipe must be followed which involves rubbing the cheese with a herb brine. Appenzeller cheese has a protected designation of origin (PDO) and is therefore only produced in certain areas of Switzerland.",cow milk,milk,"Bütikofer, U., Meyer, J., Sieber, R., Walther, B., & Wechsler, D. (2008). Occurrence of the Angiotensin-Converting Enzyme–Inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. Journal of Dairy Science, 91(1), 29–38. https://doi.org/10.3168/jds.2007-0413, 
Tourismus, S. (n.d.). Appenzeller® Cheese | Switzerland Tourism. Switzerland Tourism. https://www.myswitzerland.com/en-ch/experiences/food-wine/appenzeller-cheese/","Wikipedia contributors. (2023, October 7). Appenzeller cheese. Wikipedia. https://en.wikipedia.org/wiki/Appenzeller_cheese"
Asia,Southern Asia,,"India,Nepal","356,524",fermented meat,Arjia,,"Arjia is a traditional fermented goat sausage. Its preparation consists in chopping red goat meat and mix it with finger millet and timbur (a local pepper), salt and chilli powder. There is also an addition of water and a small amount of animal blood. The preparation is similar to the one of ""Geema"" but instead to put the mixture into a small goat intestine, it is stuffed into a large goat intestine.","sheep, finger millet seed, sichuan pepper","Large intestine of goat, finger millet, goat meat, timbur, chilli powder","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Burçin Özvural, E., & Vural, H. (2014). Fermented Sausages from Other Meats. In F. Toldrá, Y.H. Hui, I. Astiasarán, J.G. Sebranek & R. Talon (Eds.), Handbook of Fermented Meat and Poultry (pp. 339–343). https://doi.org/10.1002/9781118522653.ch39",
Asia,Western Asia,,Cyprus,196,fermented cereal,Arkatena,,"Arkatena is a traditional bread from Cyprus. It is made from unwashed, cracked chickpeas which are fermented with spices (cinnamon, ginger, cloves, bay leaves).",chickpea,chickpea,"Katsounotou, M., Xenofontos, E., Tsaltas, D. (2023). Traditional Breads from Cyprus. The “Arkatena”. In: Garcia-Vaquero, Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_5",
Asia,"Southern Asia,Eastern Asia",,"India,China,Bhutan","356,156,064",alcoholic beverage,Arrak,,"Arrak is an alcoholic beverage, which is distilled from chyang. ","Barley, millet seed","Barley, millet seed","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520",
Europe,Southern Europe,,Italy,380,cheese,Asiago,,Asiago (PDO) is an alpine cheese from raw cow's milk. It has different textures and characteristics depending on how long it has been aged. ,cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023, October 23). Asiago cheese. Wikipedia. https://en.wikipedia.org/wiki/Asiago_cheese"
Asia,Southern Asia,,India,356,alcoholic beverage,Atingba,,"In the state of Manipur, the residents produce an alcoholic drink known as ""atingba"" using glutinous rice. The fermentation process of atingba involves a starter culture referred to as ""hamei."" The techniques for creating these beverages are maintained as guarded secrets, passed through successive generations",rice,glutinous rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Das, A. J., & Deka, S. C. (2012). Fermented foods and beverages of the North-East India. International Food Research Journal, 19(2), 377–392. http://www.ifrj.upm.edu.my/19%20(02)%202012/(1)IFRJ-2012%20Deka.pdf,
Jeyaram, K., Anhand Singh, T., Romi, W., Ranjita Devi, Mohendro Singh, Dayanidhi, H., Rajmuhon, & Tamang, J. P. (2009). Traditional fermented foods of Manipur. Indian Journal of Traditional Knowledge, 8, 115–121. https://www.researchgate.net/publication/260432069_Traditional_fermented_foods_of_Manipur",
Americas,Latin America and the Caribbean,Central America,Mexico,484,fermented cereal,Atole agrio,,"Atole agrio is a non-alcoholic beverage from Mexico. It is consumed especially in the states of Chiapas, Tabasco, South Veracruz and used for nutritional, ceremonial purposes by the indigenouos and mestizo groups. The processing only includes a few steps. It can either be prepared with a liquid or solid state fermentation. The former is prepared with a dough and then made into a slurry, the latter is directly fermented as a slurry. Fermentation takes a few hours before the product is boiled and served. Atole agrio can be flavoured with sugar, cocoa or cinnamon. ","corn, cinnamon, cocoa bean, sugarcane plant","corn, cinnamon, cocoa bean, sugarcane plant","Väkeväinen, K., Valderrama, A., Espinosa, J., Centurión, D., Rizo, Reyes-Duarte, Díaz-Ruiz, G., von Wright, Elizaquível, P., Esquivel, Simontaival, A.-I., Aznar, R., Wacher, C., & Plumed-Ferrer, C. (2018). Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage. In LWT (Vol. 88, pp. 109–118). Elsevier BV. https://doi.org/10.1016/j.lwt.2017.10.004
",
Africa,Sub-Saharan Africa,Western Africa,Côte d'Ivoire,384,Fermented roots,Attieke,Attiéké,Attiéké is a cassava couscous produced by steaming fermented cassava pulp semolina,cassava root,cassava root,"Coulin, P., Farah, Z., Assanvo, J., Spillmann, H., & Puhan, Z. (2006). Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation. In International Journal of Food Microbiology (Vol. 106, Issue 2, pp. 131–136). Elsevier BV. https://doi.org/10.1016/j.ijfoodmicro.2005.06.012
",https://en.wikipedia.org/wiki/Acheke
Africa,Sub-Saharan Africa,Eastern Africa,Ethiopia,231,cheese,Ayib,Amharic: አይብ,"Ayib is an Ethiopian cottage cheese obtained from soured milk. The sour milk  is obtained by fermenting fresh cow milk in a gourd or a clay pot, which is kept in a warm place for one to two days for spontaneous fermentation. After churning the sour milk, the butter is removed,  the milk is heated, curdled and cooled. ",cow milk,,"Ashenafi, M. (1990). Microbiological quality of ayib, a traditional Ethiopian cottage cheese. In International Journal of Food Microbiology (Vol. 10, Issues 3–4, pp. 263–268). Elsevier BV. https://doi.org/10.1016/0168-1605(90)90074-f
","Wikibooks contributors. (2024, June 6). Ayib (Ethiopian Fresh Cheese). Wikibooks. https://en.wikibooks.org/wiki/Cookbook:Ayib_(Ethiopian_Fresh_Cheese)"
Asia,South-eastern Asia,,Philippines,608,fermented fish,Bagoong monamon,,"Prepared by fermenting salted anchovies, which is not designed, nor customarily used for immediate consumption since it is completely raw.

",anchovy ,Fermented salted anchovies,"Miller CD, Louis L, Yanazawa K. 1948. Foods used by Filipinos in Hawaii. Honolulu (HI); University of Hawaii. 80 p. (Bulletin 98).
",https://en.wikipedia.org/wiki/Bagoong_monamon
Asia,South-eastern Asia,,Philippines,608,fermented fish,Bagoong terong,,Made by salting and fermenting the bonnetmouth fish.,bonnetmouth,"bonnetmouth fish, salt","Aster, K. G. V., Castillo, J. R. B., Cheng, S. R., Trillana, J. P. L., Varlez, Y. M. B., & Mercado, J. M. T. (2023). Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018). Journal of Ethnic Foods, 10(1). https://doi.org/10.1186/s42779-023-00186-3",
Asia,Eastern Asia,,China,156,alcoholic beverage,Baijiu,,"Colorless liquor typically coming in between 35% and 60% alcohol by volume . Each type of baijiu uses a distinct type of Qū (grain culture) for fermentation unique to the distillery for the distinct and characteristic flavor profile. The production process of Chinese Baijiu involves a complex fermentation system with various microorganisms and a variety of raw grains like sorghum, rice, wheat, or millet. Unique fermentation technology is employed to process these grains. Baijiu is typically produced through natural solid-state fermentation, where different microbial species, including yeasts, bacteria, and molds, work simultaneously to  ferment the grains. This contributes to the diverse flavor types and complex characteristics found in this product.","sorghum, rice, wheat, millet seed","sorghum, rice, wheat, or millet","Tu, W., Cao, X., Cheng, J., Li, L., Zhang, T., Wu, Q., Xiang, P., Shen, C., & Li, Q. (2022). Chinese Baijiu: The Perfect Works of Microorganisms. Frontiers in Microbiology, 13. https://doi.org/10.3389/fmicb.2022.919044 ",Wikipedia contributors. (2023). Baijiu. Wikipedia. https://en.wikipedia.org/wiki/Baijiu 
Asia,Eastern Asia,,China,156,fermented meat,Bak kwa,,"Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. The meat preservation and preparation technique originated in China.","swine, cattle","pork, beef or mutton meat","Guay, E. L. (2016). Bak kwa. National Library Board Singapore. https://www.nlb.gov.sg/main/article-detail?cmsuuid=63e14324-c02c-4ef8-a3ce-c24e4640db96",Wikipedia contributors. (2023). Bakkwa. Wikipedia. https://en.wikipedia.org/wiki/Bakkwa 
Asia,South-eastern Asia,,Indonesia,360,fermented fish,Bakasang,,"""‘Bakasang’ is a traditional fermented fish product widely consumed in the eastern parts of Indonesia. It is produced by fermenting  small fish (or the viscera of bigger fishes removed during fish-smoking  processes) which have been preconditioned with salt to about 150- 200 g kg-’ (wet wt). In the  traditional process, the fish is filled into bottles, stoppered and kept in a warm  place (usually near  the source of fire in the house) and allowed to ferment  for about 3-6 weeks."" (Ijong & Ohta. 1995)","fish Sardinella spp., or Stelophorus sp.","small whole sardines (Sardinella spp., or Stelophorus sp.), salt","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Ijong, F. G., & Ohta, Y. (1983). Physicochemical and Microbiological Changes Associated with Bakasang Processing—A Traditional Indonesian Fermented Fish Sauce. Journal of the Science of Food and Agriculture, 71(1), 69–74. https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199605)71:1%3C69::AID-JSFA549%3E3.0.CO;2-W
",
Asia,South-eastern Asia,,Philippines,608,fermented fish,Balao-balao,,"Balao balao (Burong Hipon Tagbilao) is a lactic acid fermented rice-shrimp mixture, generally prepared by blending cooked rice, whole raw shrimp, and solar salt and then allowing the mixture to ferment for several days or weeks, depending on the salt content. The chitinous shell becomes soft, and when the fermented product is cooked, the whole shrimp can be eaten.","shrimp, rice","Shrimp, rice, salt.",National Research Council. (1992). Applications of biotechnology in traditional fermented foods. Washington DC: The National Academies Press. https://nap.nationalacademies.org/catalog/1939/applications-of-biotechnology-in-traditional-fermented-foods,"Wikipedia contributors. (2023, September 22). Balao-balao. Wikipedia. https://en.wikipedia.org/wiki/Balao-balao"
Americas,Latin America and the Caribbean,Central America,Mexico,484,alcoholic beverage,Balché,,"Balché is a traditional sacred beverage originated in the Mayan culture. The drink is made by fermenting bark from several Lonchocarpus species. By boiling the bark first, the bark releases it's color and fragrance without being too bitter. It is dried again and then soaked with water, collected from rivers or cenotes. Honey is added and the mixture is fermented inside a hole of a tree. The hole is sealed with palm or banana leaves for 2-3 days before the beverage is ready. Balche has a sweet taste and pink color. It has a low alcohol content 1-5% but it's associated with psychoactive effects due to alkaloids. ","honey, lonchocarpus","honey, lonchocarpus bark","Ojeda-Linares, C., Álvarez-Ríos, G. D., Figueredo-Urbina, C. J., Islas, L. A., Lappe-Oliveras, P., Nabhan, G. P., Torres-García, I., Vallejo, M., & Casas, A. (2021). Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape. In Foods (Vol. 10, Issue 10, p. 2390). MDPI AG. https://doi.org/10.3390/foods10102390Robledo-Márquez, K., Ramírez, V., González-Córdova, A. F., Ramírez-Rodríguez, Y., García-Ortega, L., & Trujillo, J. (2021). Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects. In Food Research International (Vol. 147, p. 110482). Elsevier BV. https://doi.org/10.1016/j.foodres.2021.110482",https://en.wikipedia.org/wiki/Balch%C3%A9
Europe,Southern Europe,,Italy,380,fermented fruit,Balsamic Vinegar,Aceto Balsamico,"Aceto Balsamico Tradizionale Modena or of Reggio Emilia is a  European Protected Denomination. ""Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure which requires a partial transfer of vinegar from cask to cask with the consequential blending of vinegars of different ages. In addition, water transfer occurs across the wood of the barrels, the result being an increase of solute concentration of the vinegar. "" (Giudici et al. 2009)","red grape, white grape",grape,"Giudici, P., Gullo, M., Solieri, L., & Falcone, P. M. (2009). Chapter 4 Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. In Advances in food and nutrition research (Vol. 58, pp. 137–182). Academic Press. https://doi.org/10.1016/s1043-4526(09)58004-7","Wikipedia contributors. (2023, October 14). Balsamic vinegar. Wikipedia. https://en.wikipedia.org/wiki/Balsamic_vinegar"
Africa,Sub-Saharan Africa,Western Africa,Ghana,288,fermented cereal,Banku,,"It is a starch-based fermented food from Ghana. There are two main types of Banku: one produced only by maize and one produced by a mixture of maize and cassava. The process of production is composed by one day of steeping and milling, followed by three days of fermentation, and ultimately cooking","corn, cassava",Maize or maize and cassava,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7 
Owusu–Ansah, J., De Voort, V., & Bediako-Amoa, B. (1980). Banku: its degree of gelatinization and development of a quick cooking product. Canadian Institute of Food Science and Technology Journal, 13(3), 131–134. https://doi.org/10.1016/s0315-5463(80)73352-7 ",Wikipedia contributors. (2023). Banku (dish). Wikipedia. https://en.wikipedia.org/wiki/Banku_(dish)
Europe,Western Europe,,France,250,cheese,Banon,,"Banon (AOC) is a cheese speciality from Provence in France, where it is made from goat milk and then wrapped in chestnut leaves and aged for 2 weeks to 2 months. ",goat milk,goat milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023, June 26). Banon cheese. Wikipedia. https://en.wikipedia.org/wiki/Banon_cheese"
Africa,Sub-Saharan Africa,Southern Africa,South Africa,710,beer,"Bantu beer, Kaffir beer",,"Bantu beer is a traditional beer from the Bantu people consumed as a drink and food. It is made from kaffircorn and kafficorn meal. The beer differs from the European beer, additional steps such as a lactic acid fermentation gives the Bantu beer its characteristic property. The product is rather thick and has a reddish color. The beer may be described as a highly nourishing alcoholic beverage. ",sorghum,kaffircorn,"Scholtz, A. P., & Vorster, L. M. D. (1967). Kaffircorn Production and the Bantu Beer Industry. In Agrekon (Vol. 6, Issue 2, pp. 6–15). Informa UK Limited. https://doi.org/10.1080/03031853.1967.9525041
Van Der Walt, J. P. (1956). Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beer. In Journal of the Science of Food and Agriculture (Vol. 7, pp. 105–113). Wiley.
https://doi.org/10.1002/jsfa.2740070203
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520",https://en.wikipedia.org/wiki/Millet_beer
Asia,South-eastern Asia,,Philippines,608,alcoholic beverage,Basi,,A regional variety of sugarcane wine juice made in northern luzon.,sugar cane,Sugar cane,"Sanchez, P. C. (2009). Philippine fermented foods. Quezon City, Philippines: University of the Philippines Press.",
Europe,Western Europe,,France,250,cheese,Basque Pyrenees Mountain Cheeses,,"This cheese is made from raw, full-fat sheep’s milk. The milk comes from some specific breeds of sheep: Manex Tête Noire (increasingly rare), Manex Tête Rouge and Basque-Béarnaise. The ripening time is from 80 to 120 days. The paste of this cheese is soft and fatty.",sheep milk,raw sheep milk,"O’Rourke, E., Charbonneau, M., & Poinsot, Y. (2016). High nature value mountain farming systems in Europe: Case studies from the Atlantic Pyrenees, France and the Kerry Uplands, Ireland. Journal of Rural Studies, 46, 47–59. https://doi.org/10.1016/j.jrurstud.2016.05.010 ","Basque Pyrenees Mountain Cheeses - Presìdi Slow Food - Slow Food Foundation. (2020, November 14). Slow Food Foundation. https://www.fondazioneslowfood.com/en/slow-food-presidia/basque-pyrenees-mountain-cheeses/"
Asia,Southern Asia,,India,356,fermented vegetables,"Bastanga, Ekung, Eup, Soijim, Soibum",,"These are traditional fermented foods based on bamboo shoots, that are produced and consumed by various ethnic groups  in Northeast India. ",bamboo plant,Bamboo shoot,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Nongdam, P., & Tikendra, L. (2014). The nutritional facts of bamboo shoots and their usage as important traditional foods of Northeast India. International Scholarly Research Notices, 2014, 679073. https://doi.org/10.1155/2014/679073 ",
Europe,Western Europe,,France,250,cheese,Beaufort,,"Hard cooked cheese, without openings, smeared rind.
Produced in winter or summer, flavors are nuanced by the cows’ diet. “Beaufort” cheese is made from November to May, “Beaufort d’été” in Summer and the “Beaufort chalet d'alpage” is made during the so-called 100-day period, from June to October.",cow milk ,cow milk,"Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology Spectrum, 2(1). https://doi.org/10.1128/microbiolspec.cm-0003-2012
Le Beaufort AOP, le fromage aux mille fleurs. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-beaufort-aop-le-fromage-aux-mille-fleurs",
Asia,Southern Asia,,India,356,fermented legumes,Bekang,,"Bekang is a naturally fermented soybean product originating from Mizoram state in India. The process involves using small, yellow soybeans that are soaked overnight and boiled for 1-2 hours until they're cooked. The cooked soybeans are spread on a bamboo basket lined with leaves. This mixture is then covered with more leaves and a cloth, and left near a fireplace (25-40 °C) to undergo natural fermentation for 3-4 days. ",soybean,Soybean,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Chettri, & Tamang, J. P. (2015). Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India. International Journal of Food Microbiology, 197, 72–76. https://doi.org/10.1016/j.ijfoodmicro.2014.12.021 ",
Asia,South-eastern Asia,,"Malaysia,Brunei Darussalam","458,096",fermented fish,Belacan ,,"Belacan is a fermented shrimp paste from Malaysia and Brunei. The shrimp are cleaned, mixed with sea salt and kept in a plastic sack. Overnight it is fermented at 30-32C° and then spread on bamboo to dry in the sun. The mixture is traditionally pounded with a wooden lesong. ",shrimp,Shrimp,"Kim, Y.-B., Choi, Y.-S., Ku, S.-K., Jang, D.-J., Ibrahim, H. H. binti, & Moon, K. B. (2014). Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste. In Journal of Ethnic Foods (Vol. 1, Issue 1, pp. 19–23). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jef.2014.11.006",
Africa,Sub-Saharan Africa,Western Africa,Burkina Faso,854,fermented cereal,Ben-saalga,,"Weaning food. In Africa, traditional cereal-based fermented foods like ben-saalga are commonly introduced as complementary foods for infants and young children. Ben-saalga is a well-liked fermented gruel prepared from pearl millet (Pennisetum glaucum) and is particularly popular in Burkina Faso for its nutritional benefits.",pearl millet seed,pearl millet (Pennisetum glaucum),"Tou, E. H., Guyot, J., Mouquet‐Rivier, C., Rochette, I., Counil, E., Traore, A. S., & Trèche, S. (2006). Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso. International Journal of Food Microbiology, 106(1), 52–60. https://doi.org/10.1016/j.ijfoodmicro.2005.05.010, 
Tou, Picq, Trèche, S., & Guyot, J. (2007). Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method. LWT - Food Science and Technology, 40(9), 1561–1569. https://doi.org/10.1016/j.lwt.2006.12.001",
Europe,Western Europe,,Germany,276,beer,Berliner Weisse,,"Berliner Weisse is a pale, sour, low-alcohol wheat ale originated in Berlin. It is classified as a ""Schankbier"" and is highly refreshing. Sugar syrup,  woodruff or even Pils can be added when served. Wheat malt content is generally around 30% with the ramainder being Pilsner malt. ","wheat, barley, hops",,"Pavsler, A., & Buiatti, S. (2009). Non-lager Beer. In Beer in Health and Disease Prevention (pp. 17–30). Elsevier. https://doi.org/10.1016/b978-0-12-373891-2.00002-x
",https://de.wikipedia.org/wiki/Berliner_Wei%C3%9Fbier
Asia,Western Asia,,Turkey,792,cheese,Beyaz peynir,,"Beyaz peynir is a very common turkish brined cheese produced from unpasteurized sheep, cow or goat milk. It is similar to Feta. ""Penyir"" is the turkish word for cheese, which has the same root as the Hindi ""paneer"" and originates from the Farsi ""penîr"".","sheep milk, goat milk, cow milk","unpasteurized sheep, cow or goat milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023s, November 3). Beyaz peynir - Wikipedia. https://en.wikipedia.org/wiki/Beyaz_peynir"
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",alcoholic beverage,Bhaati jaanr,,"It is a rice beverage from the Himalaya region of India, Nepal and Bhutan. It is a mild alcoholic beverage with an high content of calories and is consumed as staple beverage in these regions. It is produced from steamed glutinous rice ",Rice,steamed glutinous rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Tamang, & Thapa, S. (2006). Fermentation dynamics during production of bhaati jaanr, a traditional fermented rice beverage of the Eastern Himalayas. Food Biotechnology, 20(3), 251–261. https://doi.org/10.1080/08905430600904476",
Asia,Southern Asia,,India,356,alcoholic beverage,Bhangchang,,"Mingiri, Lohpani and Bhangchang are traditional fermented beverages of the Monpa tribe. They are obtained from fermenting maize, rice or barley to various degrees. ","finger millet seed, corn, barley","finger millet, barley, rice","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Shrivastava, K., Greeshma, A. G., & Srivastava, B. (2012). Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India. Indian Journal of Traditional Knowledge, 11(1), 81–89. http://nopr.niscpr.res.in/handle/123456789/13430",
Asia,Southern Asia,,India,356,fermented cereal,Bhattejaanr,,"Bhattejaanr is a ""sweet and sour alcoholic paste fermented by Hansenula anomala and Mucor rouxianus"" (Das et al. 2015). As inoculum powdered marchaa is used, which is sprinkled over the cooked glutinous rice after spreading it on a bamboo mat. Saccharification takes 1-2 days in a vessel or earthen pot. ",rice,Rice,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Das, Raychaudhuri, U., & Chakraborty, R. (2011). Cereal based functional food of Indian subcontinent: a review. Journal of Food Science and Technology, 49(6), 665–672. https://doi.org/10.1007/s13197-011-0474-1,
Tamang, J. P., Thapa, S., Tamang, N., & Rai, B. (1996). INDIGENOUS FERMENTED FOOD BEVERAGES OF DARJEELING HILLS AND SIKKIM: PROCESS AND PRODUCT CHARACTERIZATION. Journal of Hill Research, 9(2), 401–411. http://dspace.cus.ac.in/jspui/handle/1/1366 ","Wikipedia contributors. (2023, September 22). Tapai. Wikipedia. https://en.wikipedia.org/wiki/Tapai"
Africa,Sub-Saharan Africa,Western Africa,Burkina Faso,854,fermented legumes,Bikalga,,"Condiment. Bikalga is a fermented product made from Hibiscus sabdariffa seeds(karkade, roselle, graines d’oseille) through alkaline fermentation. It is a popular traditional condiment in Burkina Faso and is used to flavor various dishes. Rich in protein (22-30%), lipids, carbohydrates, essential amino acids, and fatty acids, Bikalga serves as a valuable nutritional source in the African diet.",roselle seed,Roselle (Hibiscus sabdariffa),"Ouoba, L., Parkouda, C., Diawara, B., Scotti, & Varnam, A. H. (2007). Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization. Journal of Applied Microbiology, 0(0), 071008041820008 https://doi.org/10.1111/j.1365-2672.2007.03550.x ",
Africa,Sub-Saharan Africa,Southern Africa,South Africa,710,fermented meat,Biltong,,"Biltong is a popular ready-to-eat salted meat product from South Africa. Processing includes meat preparation, salting, spicing and drying. Biltong is produced both on a houshold scale and industry scale. The meat used is beef, ostrich, kudu, springbok, gemsbok and chicken. Traditionally it is wind-dried in the shade during the winter or produced in a drying box with a fan. Over the years the biltong market has grown and wide variations of the product exist. ","cattle, ostrich, kudu, springbok, gemsbok and chicken","beef, ostrich, kudu, springbok, gemsbok and chicken","Jones, M., Arnaud, E., Gouws, P., & Hoffman, L. C. (2017). Processing of South African biltong – A review. In South African Journal of Animal Science (Vol. 47, Issue 6, p. 743). African Journals Online (AJOL). 
https://doi.org/10.4314/sajas.v47i6.2
Petit, T., Caro, Y., Petit, A.-S., Santchurn, S. J., & Collignan, A. (2014). Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. In Meat Science (Vol. 96, Issue 3, pp. 1313–1317). Elsevier BV. https://doi.org/10.1016/j.meatsci.2013.11.003",https://en.wikipedia.org/wiki/Biltong
Europe,Northern Europe,,"United Kingdom of Great Britain and Northern Ireland,Norway,Iceland","826,578,352",alcoholic beverage,Blaand,,"Blaand (or Bland) is an alcoholic beverage made from whey. It is traditional in Scotland, Norway and Iceland.  ",cow milk,whey from cow milk,"Garshol, L. M. (2020). Historical brewing techniques: The lost art of farmhouse brewing. Brewers Publications.
","Wikipedia contributors. (2023g, March 19). Blaand. Wikipedia. https://en.wikipedia.org/wiki/Blaand"
Europe,Western Europe,,France,250,cheese,Bleu d'Auvergne,,"Bleu d'Auvergne (AOC) is a blue-veined cheese similar to Roquefort but made with pasteurized or unpasteurized cow's milk.  The milk comes from the departments of Puy-de-Dôme, Cantal, Aveyron, Corrèze, Haute-Loire, Lot and Lozère in France and is inoculated with Penicillium roqueforti, which gives the cheese its characteristic bitter taste.",cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.,
Ferroukhi, I., Bord, C., Alvarez, S., Fayolle, K., Theil, Lavigne, R., Chassard, & Mardon, J. (2022). Functional changes in Bleu d'Auvergne cheese during ripening. Food Chemistry, 397, 133850. https://doi.org/10.1016/j.foodchem.2022.133850 ","Wikipedia contributors. (2022a, January 24). Bleu d'Auvergne. Wikipedia. https://en.wikipedia.org/wiki/Bleu_d%27Auvergne"
Europe,Western Europe,,France,250,cheese,Bleu de Termignon,,"Bleu de Termignon is a cow’s milk, uncooked pressed cheese, produced by hand at 2300 m above sea level in a handful of mountain chalets, in the heart of the Vanoise natural park. It is made only during the summer mountain grazing, from June to September, starting from the raw milk of the Tarentaise and Abondance cows, who graze on herbs and flowers. This is one of the rare cheeses where the curd is broken and has natural blue veins, in contrast to other blue cheeses, which are injected with spores of penicillium. There are currently less than ten producers  whose herds include no more than 60 animals. This is a little known cheese with a brown-ochre rind.",cow milk ,cow milk,Les fromages d'alpage de la ferme de Chavières. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/les-fromages-dalpage-de-la-ferme-de-chavieres,
Europe,Western Europe,,"Switzerland,Liechtenstein","756,438",cheese,Bloder-Sauer Kaese,Bloder-Sauerkäse,Bloder-Sauerkäse (AOP) is sour skimmed-milk cheese from Canton St. Gallen in Switzerland or Liechtenstein. It is aged for up to 12 days and distinguished by the production area (terroir). ,cow milk ,skimmed cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press

Swiss PDO-PGI Association - Bloder-Sauerkäse AOP. (2022, January 31). Webundso GmbH. https://www.aop-igp.ch/en/bloder-sauerkaese-aop","Sauerkäse, V. B. /. (n.d.). Tradition | Bloderkäse / Sauerkäse. Bloderkäse / Sauerkäse. https://www.sauerkaese.ch/tradition.html"
Africa,Sub-Saharan Africa,Southern Africa,Botswana,072,fermented cereal,Bogobe,,"Fermented sorghum based porridge. To make a stiff porridge, dehulled sorghum meal is first fermented in water with a starter for 24 hours. After fermentation, the resulting slurry is cooked in boiling water for approximately 10-12 minutes.",sorghum,sorghum,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7, Mohapatra, Kumar, T. M., Sumedha, & Sadvatha, R. H. (2017b). Sorghum fermentation for nutritional improvement. Advances in Food Science and Engineering, 1(4). https://doi.org/10.22606/afse.2017.14005 ",Wikipedia contributors. (2023). Bogobe jwa lerotse. Wikipedia. https://en.wikipedia.org/wiki/Bogobe_jwa_lerotse 
Asia,Southern Asia,,India,356,fermented fish,Bordia,,"Bordia is a dried and salted side dish. To produce it, fish are washed and salted and then left to dry in the sun for 4-7 days. The fish are then matured at room temperature for 3-4 months. ",indian potasi,"Pseudeutropius
atherinoides Bloch","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520Narmada, 
Thapa, Pal, J., & Tamang, J. P. (2007). Microbiological profile of dried fish products of Assam. Indian Journal of Fish, 54(1), 121–125. https://api.semanticscholar.org/CorpusID:59448616",
Europe,Eastern Europe,,Romania,642,fermented cereal,Bors,Borș (bran),"A sour liquid obtained by natural fermentation of an aqueous suspension of wheat bran – “tărâţe” means “bran” in Romanian – and corn flour. Borş is traditionally used in Romania (especially in Moldova and, more rarely, in Transylvania) either to prepare a wide range of sour soups, named ciorbă, or to be consumed plain as a drink. Borş is also referred to as “white borş” to distinguish it from the red one (commonly spelled borsh or borsch), obtained from the juice of beetroot in several countries of Central and Eastern Europe.","wheat, barley","wheat / barley
Often a slice of bread is used.","Pasqualone, A., Summo, C., Laddomada, B., Mudura, E., & Coldea, T. E. (2018). Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran. In Food Chemistry (Vol. 265, pp. 242–252). Elsevier BV. https://doi.org/10.1016/j.foodchem.2018.05.095",https://en.wikipedia.org/wiki/Bor%C8%99_(bran)
Africa,Northern Africa,,Egypt,818,beer,Bouza,Bouza,"Bouza is a thick, pale yellow beer with an agreeable taste and producing a sensation of heat. It is prepared from wheat.",wheat,wheat,"Morcos, S. R., Hegazi, S. M., & El‐Damhougy, S. T. (1973). Fermented foods of common use in Egypt. II. The chemical composition of bouza and its ingredients. In Journal of the Science of Food and Agriculture (Vol. 24, Issue 10, pp. 1157–1161). Wiley. https://doi.org/10.1002/jsfa.2740241003

Arici, M., & Daglioglu, O. (2002). Boza: A lactic acid fermented cereal beverage as a traditional Turkish food. In Food Reviews International (Vol. 18, Issue 1, pp. 39–48). Informa UK Limited. https://doi.org/10.1081/fri-120003416
","https://en.wikipedia.org/wiki/Boza#:~:text=It%20is%20a%20malt%20drink,a%20slightly%20acidic%20sweet%20flavor."
"Asia,Europe","Western Asia,Eastern Europe,Southern Europe",,"Turkey,Bulgaria,Romania,North Macedonia,Serbia","792,100,642,807,688",fermented cereal,Boza,,"Boza is a fermented cereal beverage consumed daily in Turkey, Bulgaria, Albania and Romania. Boza is made of a variety of flour from barley, oats, corn, wheat and/or preferably millet. Cereal is broken down and cooked in a boiler after adding water. The material is cooled, strained, sugar is added and the boza is fermented for 24h at 30°C. To do so, previously fermented boza, sourdough or yoghurt can be used as a starter culture. Boza is usually differentiated from the Egyptian bouza. ","barley, wheat, corn, oat, millet seed, cow milk, sugarcane plant","barley, wheat, corn, oat, millet seed, cow milk, sugarcane plant","Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7
Arici, & Daglioglu, O. (2002). Boza: A lactic acid fermented cereal beverage as a traditional Turkish food. In Food Reviews International (Vol. 18, Issue 1, pp. 39–48). Informa UK Limited. https://doi.org/10.1081/fri-120003416",
Europe,Eastern Europe,,Romania,642,fermented cereal,Braga,millet,"Braga is a non-alcoholic drink with oriental specific, prepared from fermented cereals (especially millet). Some authors consider braga as a Romanian variety of boza. Nowadays, it is only produced in few places in the South-East of the Romania.",millet seed,Millet,"Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. In Food Research International (Vol. 36, Issue 6, pp. 527–543). Elsevier BV. https://doi.org/10.1016/s0963-9969(03)00009-7
",
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,alcoholic beverage,"Braggot, bracket, bragawd",,"Braggot is a mead, considered to be of Welsh origin. It is made by fermenting honey and grains. Originally it is brewed with honey and hops, later with honey and malt with or without hops.","honey, barley, hops","honey, barley, hops","Vidrih, R., Hribar, J. (2016). Mead: The Oldest Alcoholic Beverage. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_26",
Europe,Western Europe,,Austria,040,cheese,Bregenzerwalder Mountain Cheese,"Bregenzerwälder Bergkäse, Vorarlberger Bergkäse ","Bregenzerwälder or Vorarlberger mountain cheese is produced in the Alpine region of Bregenzerwald in Austria’s most western province, Vorarlberg, and is entirely made from whole or partly skimmed raw milk. The evening milk is traditionally stored in holzgepsen (large wooden vats) and remains there overnight without chilling, which keeps the natural raw milk microflora intact. The mountain cheese is then stored and aged under constant care for up to two years. Traditionally the cows from which the milk for this cheese is used are entirely fed with fresh grass or hay. No silage is used. Farmers are encouraged to keep the amount of concentrated feed at an absolute minimum. The most important aspects of traditional Bregenzerwälder mountain cheese production are that the milk storage in wooden containers without chilling overnight keeps the raw milk microflora intact and has a positive effect on the maturation process, making the purchase of bacterial cultures from the lab unnecessary as the required starter cultures for cheese production are used over and over again. ",cow milk ,raw cow milk,"Quijada, N. M., Schmitz-Esser, S., Zwirzitz, B., Guse, C., Strachan, C. R., Wagner, M., Wetzels, S. U., Selberherr, E., & Dzieciol, M. (2020a). Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. Foods, 9(12). https://doi.org/10.3390/FOODS9121851",Wikipedia contributors. (2022). Vorarlberger Bergkäse. Wikipedia. https://en.wikipedia.org/wiki/Vorarlberger_Bergk%C3%A4se
Asia,South-eastern Asia,,Indonesia,360,fermented cereal,Brem,,"""Brem is traditional fermented food or fermented beverage, a non-distilled ethnic alcoholic drink from Indonesia prepared from glutinous rice. It is a dried, starchy, sweet–sour rice extract and is eaten as a snack. There are two types of brem: brem cake (solid), which is yellowish-white, sweet–sour snack usually eaten in Madiun, where it is prepared in blocks of 0.5 × 5 to 7 cm (Fig. 14.12), and in Wonogiri (Fig. 14.13), where it is sweet, very soluble, white, and thin circular blocks of 5 cm diameter, and brem beverage (liquid), which is made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali."" (Surono. 2016)",rice,rice,"Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). https://doi.org/10.1007/978-81-322-2800-4_14","Wikipedia contributors. (2023, March 15). Brem. Wikipedia. https://en.wikipedia.org/wiki/Brem"
Europe,Western Europe,,France,250,cheese,Brie,,"Soft uncooked unpressed cheeses - surface mold. 
Brie, a soft cow's milk cheese with a bloomy rind. The Brie region extends across the valleys of the Marne, Orge, Seine, and the Île-de-France coastline. There exist two distinct types of Brie: Le Brie de Melun and Le Brie de Meaux. Le Brie de Melun (27-28 cm in diameter) is smaller than Le Brie de Meaux. Its creamy yellow paste is adorned with brown or orange spots. On the flip side, Le Brie de Meaux boasts a diameter of 36 to 37 cm. Its paste is lighter than that of Le Brie de Melun, exhibiting a straw-yellow hue. In terms of taste, it is fruitier and milder.",cow milk ,cow milk,"Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology Spectrum, 2(1). https://doi.org/10.1128/microbiolspec.cm-0003-2012
Le Brie de Meaux et le Brie de Melun, les deux fromages AOP de la région parisienne. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-brie-de-meaux-et-le-brie-de-melun-les-deux-fromages-aop-de-la-region-parisienne",
Europe,Southern Europe,,Italy,380,cheese,"Bros, Bross, Brus, Bruss, Bruzzo",,Bruzzo is a pungent sheep's milk cheese made with the addition of grappa in the regions of Piedmont and Liguria.,sheep milk,"sheep milk, grappa","Veronelli, L. (2012). Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle d’Aosta. Tuttle Publishing.","Wikipedia contributors. (2022, August 9). Brös. Wikipedia. https://en.wikipedia.org/wiki/Br%C3%B6s"
Europe,Eastern Europe,,"Slovakia,Romania,Poland","703,642,616",cheese,Bryndza,,"Also known as Brynza, it is a milk cheese made across much of East-Central Europe. Slovak bryndza must contain at least 50% of sheep milk. Sheep (ovčia) bryndza contains 100% sheep cheese. ""Bryndza"" is a natural white, mature, and spreadable cheese, which is crafted from either 100% matured sheep lump cheese or a combination of sheep and cow lump cheese (up to 50% cow lump cheese). Primarily produced in or around the Carpathian Mountains of Slovakia, Romania and southern Poland. ","sheep milk, cow milk ",raw ewes milk,"Kačániová, M., Terentjeva, Kunová, S., Haščík, P., Kowalczewski, P. Ł., & Štefániková, J. (2021). Diversity of microbiota in Slovak summer ewes’ cheese “bryndza.” Open Life Sciences, 16(1), 277–286. https://doi.org/10.1515/BIOL-2021-0038/MACHINEREADABLECITATION/RIS",
Europe,Eastern Europe,,Romania,642,cheese,Brânză de burduf,,"Brânză de Burduf is a traditional cheese from the Bucegi Mountains in Romania. Processing begins by curdling the sheep's milk into a fresh cheese. In the next step the curds are broken into small bits, mixed with salt and packed into ""burduf"", which is traditionally made from sheep skin or stomach. Aging takes place in cylinders made from fir tree bark for 3 weeks - 3 months. ",sheep milk,raw sheep milk,"Zeppa, G. (2016). Bra. In The Oxford companion to cheese (pp. 80-81). Oxford University Press.
https://iris.unito.it/bitstream/2318/1639697/2/503C.pdf",https://en.wikipedia.org/wiki/Br%C3%A2nz%C4%83_de_burduf
Asia,South-eastern Asia,,"Thailand,Malaysia","764,458",fermented fish,Budu,,"Budu is a salty anchovy fish sauce popular in Malaysia and Thailand. It is produced by mixing anchovies with salt and fermenting for 6-12 months in an earthenware jar. The final product is a dark brown liquid, consumed as a dipping sauce and flavor additive.  ",anchovy,"Stolephorus sp. (ikan bilis), salt","Mohd Khairi, I. N. B., Huda, N., Wan Abdullah, W. N., & Al-Kharki, A. F. M. (2014). Protein quality of fish fermented product: budu and rusip. Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 2(2), 17-22.
https://www.researchgate.net/publication/281099355_Protein_Quality_of_Fish_Fermented_Product_Budu_and_Rusip",
Europe,Eastern Europe,,Bulgaria,100,yogurt,Bulgarian yoghurt,Kiselo mlyako,Yogurt made from cow milk and known for its health benefits and microbial community. This yogurt is not strained and is considered one of the most representative fermented foods from Bulgaria.,cow milk,cow milk,"Ivanov, I., Petrov, K., Lozanov, V., Hristov, Wu, Z., Liu, & Petrova, P. (2021). Bioactive compounds produced by the accompanying microflora in Bulgarian yoghurt. Processes, 9(1), 114. https://doi.org/10.3390/pr9010114 ",
Asia,South-eastern Asia,,Philippines,608,fermented fish,Burong Bangus,,"A fermented fish and rice product in which milkfish, Chanos chanos or ""bangus"" in the vernacular, is used. The mixed ingredients are fermented from 7-10 days.",milkfish,"Milkfish, rice, salt, vinegar","Olympia, M. S., Ono, H., Shinmyo, A., & Takano, M. (1992). Lactic acid bacteria in fermented fishery product, “burong bangus.” Journal of Fermentation and Bioengineering, 73(3), 193–197. https://doi.org/10.1016/0922-338x(92)90159-r",
Asia,South-eastern Asia,,Philippines,608,fermented fish,Burong isda,,"Raw fish, fermented in red rice and salt for up to one week. Similar to Japanese narezushi. From central Luzon","freshwater fish, red rice","Freshwater fish, red rice, salt","Olympia, M. S., Fukuda, H., Ono, Kaneko, Y., & Takano, M. (1995). Characterization of starch-hydrolyzing lactic acid bacteria isolated from a fermented fish and rice food, “burong isda”, and its amylolytic enzyme. Journal of Fermentation and Bioengineering, 80(2), 124–130. https://doi.org/10.1016/0922-338x(95)93206-y,
National Research Council. (1992). Applications of biotechnology in traditional fermented foods. Washington DC: The National Academies Press. https://nap.nationalacademies.org/catalog/1939/applications-of-biotechnology-in-traditional-fermented-foods","Wikipedia contributors. (2023, July 30). Burong isda. Wikipedia. https://en.wikipedia.org/wiki/Burong_isda"
Asia,South-eastern Asia,,Philippines,608,fermented meat,Burong kalabi,,Fermented rice-water buffalo mixture. A variant of burong made with ground carabao meat,"water buffalo, rice","Cooked rice, ground carabao meat","Elegado, F. B., Colegio, S. M. T., Lim, V. M. T., Gervasio, A. T. R., Perez, M. T. M., Balolong, M. P., Banaay, C. G. B., & Mendoza, B. C. (2016). Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and Yeasts. In Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 323–340). Springer India. https://doi.org/10.1007/978-81-322-2800-4_13
",
Asia,South-eastern Asia,,Philippines,608,fermented vegetables,Burong mustala (or mustasa),,"Mustard leaves are washed, squeezed and  placed in jars containing rice broth. The leaves are fermented for several days (4-5 days). Acidic, wet, from Luzon","mustard leaves, rice","Mustard leaves, cooked rice","Larcia, L. L. H., Estacio, R. C., & Dalmacio, L. M. M. (2011). Bacterial diversity in Philippine fermented mustard (burong mustasa) as revealed by 16S rRNA gene analysis. Beneficial Microbes, 2(4), 263–271. https://doi.org/10.3920/bm2011.0019",
Asia,South-eastern Asia,,Philippines,608,fermented fish,Burong talangka,,"A fermented mixture of crablets salt fermented for up to a week. The resulting meat and fat are consumed raw by mixing it with rice. Some communities add calamansi, chili, lime, and/or soy sauce during fermentation.",crab,crablets,"Sanchez, P. C. (2008). Philippine fermented foods: Principles and Technology. UP Press.",
Europe,Southern Europe,,Italy,380,cheese,Burrata,Burrata di Andria,"Burrata di Andria (IGP) is described as an offshoot of fresh mozzarella production, where rectangles of stretched curd (pasta filata) is filled with cream and the resulting filled pouches secured with a top knot. ",cow milk ,cow milk ,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, August 27). Burrata. Wikipedia. https://en.wikipedia.org/wiki/Burrata"
Africa,Sub-Saharan Africa,Western Africa,"Nigeria,Benin,Ghana","566,204,288",Alcoholic beverage,Burukutu,Burukutu,"Burukutu is an alcoholic beverage, brewed from the grains of Guinea corn (Sorghum bicolor) and millet (Pennisetum glaucum). It has a sour taste and brown, opaque colour with thin consistency.","corn, millet seed","corn, millet seed","Bala, J. D., Kuta, F. A., Abioye, O. P., Adabara, N. U., Adelere, I. A., Abdulsalam, R., Al-Gheethi, A. A. S., Kaizar, H., & Onovughakpor, C. (2017). Microbiology and quality assessment of ‘burukutu’ a Nigerian fermented alcoholic beverage. In Nigerian Journal of Technological Research (Vol. 12, Issue 1, p. 103). African Journals Online (AJOL). https://doi.org/10.4314/njtr.v12i1.15
",https://en.wikipedia.org/wiki/Burukutu
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,Beer,Busaa,Busaa,Busaa is a fermented opaque maize beer.,corn,,"Mwizerwa, H., Ooko Abong, G., Kuria Mbugua, S., Wandayi Okoth, M., Gacheru, P., Muiru, Obura, B., & Viljoen, B. (2018). Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya. In Current Research in Nutrition and Food Science Journal (Vol. 6, Issue 2, pp. 509–519). Enviro Research Publishers. https://doi.org/10.12944/crnfsj.6.2.25
",
Africa,Sub-Saharan Africa,Eastern Africa,Uganda,800,alcoholic beverage,Bushera,,"Bushera is a common traditional fermented beverage from Sout-western Uganda. Sorghum or millet flour is mixed with boiling water and left to cool. More germinated millet or sorghum flour is added and the mixture is left to ferment for 1-6 days at ambient temperature. Low-income women produce bushera for home consumption or sale, the product can by consumed by children or adults. ","sorghum, millet seed","Sorghum, millet","Muyanja, C. M. B. K., Narvhus, J. A., Treimo, J., & Langsrud, T. (2003). Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. In International Journal of Food Microbiology (Vol. 80, Issue 3, pp. 201–210). Elsevier BV. https://doi.org/10.1016/s0168-1605(02)00148-4
Muyanja, C., Kikafunda, Helgetun, K., T. (2003). Production Methods and Composition of Bushera: A Ugandan Traditional Fermented Cereal Beverage. In African Journal of Food, Agriculture, Nutrition and Development (Vol. 3, Issue 1). African Journals Online (AJOL). https://doi.org/10.4314/ajfand.v3i1.19108",
Europe,Western Europe,,Switzerland,756,fermented meat,Bündnerfleisch,,"Bündnerfleisch is dried beef produced under protected geographical indications and obtained exclusively from the upper thigh of the cow.  After curing, the meat is dried three to six months. During this time, a white noble mold grows on the surface, which enhances the aroma and protects the meat from oxidation. The mold is removed prior to sale.",cattle,beef ,"Produktion - Bündnerfleisch. (2018, August 10). Bündnerfleisch. https://www.buendnerfleisch.swiss/produktion/,","Wikipedia contributors. (2023, July 25). Bündnerfleisch. Wikipedia. https://en.wikipedia.org/wiki/B%C3%BCndnerfleisch,
Association Patrimoine Culinaire Suisse. (2019). Bündnerfleisch (GGA/IGP) / Pulpa. Patrimoine Culinaire Suisse. https://www.patrimoineculinaire.ch/Produits#342 "
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Caboc,,Caboc is a traditional Scottish fresh cheese made from extra cream of cow milk that is naturally curdled without rennet. The hand pressed logs of cheese are rolled in scottish oats and then aged for at least 3 months. It is similar to Crowdie.,"cow milk, oat",cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2022, February 9). Caboc. Wikipedia. https://en.wikipedia.org/wiki/Caboc"
Europe,Southern Europe,,Italy,380,cheese,Caciocavallo,,Caciocavallo is a typical cheese from the south of italy and most commonly made with cow's or sheep's milk. It can be consumed fresh but often is ripe for 2 to 12 months.,"cow milk, sheep milk","cow milk, sheep milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, August 28). Caciocavallo. Wikipedia. https://en.wikipedia.org/wiki/Caciocavallo"
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Caerphilly,,Caerphilly is a traditional hard cheese from Wales (UK). It is produced from cow milk and when it's matured for 3-4 months developed a tick grey mold coat. ,"cow milk, oat",cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023, September 20). Caerphilly cheese. Wikipedia. https://en.wikipedia.org/wiki/Caerphilly_cheese"
Europe,Western Europe,,France,250,cheese,Camembert,,"Camembert is a French cheese with a surface-ripened texture, known for its white or light-grey rind, measuring approximately 3 mm in thickness. This rind develops as a result of the activity of Penicillium camemberti (or P. candidum), which is either sprayed onto the cheese surface or introduced directly into the milk during the cheese-making process. The inclusion of this mold imparts distinct aromas and unique sensory traits to Camembert cheese.",cow milk ,cow milk,"Tomaiuolo, M., Nardelli, V., Mentana, A., Campaniello, Zianni, R., & Iammarino, M. (2023). Untargeted Lipidomics and Chemometric Tools for the Characterization and Discrimination of Irradiated Camembert Cheese Analyzed by UHPLC-Q-Orbitrap-MS. Foods, 12(11). https://doi.org/10.3390/FOODS12112198",
Europe,Western Europe,,France,250,cheese,Cantal,,"Hard uncooked cheeses - washed rind. ""Cantal"" or ""Fourme de Cantal"" AOP is a cheese with a dry rind, exclusively made from cow's milk. It is paste, firm and uncooked, it is pressed twice, with curd grinding between the two pressings and salting.",cow milk ,cow milk,"Le Cantal AOP, fromage des volcans d'Auvergne. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-cantal-aop-fromage-des-volcans-dauvergne",
Europe,Southern Europe,,Italy,380,fermented meat,"Capocollo, Capicola, Coppa",,"Capocollo is a dry-fermented sausage from Italy, made from pork shoulder that is salted for 7-10 days and then air dried for 2-4 weeks.",swine,pork shoulder,"Toldrá, F., & Hui, Y. H. (2014). Dry‐Fermented Sausages and Ripened Meats: An Overview. In F. Toldrá, Y.H. Hui, I. Astiasarán, J. G. Sebranek & R. Talon (Eds.), Handbook of Fermented Meat and Poultry (2nd ed., pp. 3–6). John Wiley & Sons. https://doi.org/10.1002/9781118522653.ch1","Wikipedia contributors. (2023, October 28). Capocollo. Wikipedia. https://en.wikipedia.org/wiki/Capocollo"
Europe,Southern Europe,,Italy,380,cheese,Caprino Fresco,,"Caprino Fresco is soft, fresh cheese made from goat's milk in Italy. The milk is coagulated with rennet and aged 2-5 days.",goat milk,goat milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley","Wikipedia contributors. (2022, January 27). Caprino cheese. Wikipedia. https://en.wikipedia.org/wiki/Caprino_cheese"
Europe,Southern Europe,,Italy,380,cheese,Caprino Stagionato,,Caprino Stagionato is matured goat's cheese in Italy. The milk is coagulated with rennet and the cheese is then aged for 1-6 months. ,goat milk,goat milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley","Wikipedia contributors. (2022, January 27). Caprino cheese. Wikipedia. https://en.wikipedia.org/wiki/Caprino_cheese"
Europe,Western Europe,,France,250,cheese,Carre de l'est,,"Carre de l'est is a semi-soft cheese with surface mold that is typical for the eastern regions of France like Champagne, Ardennes and Lorraine. It is made from cow milk and matured for about 3 weeks. ",cow milk ,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Carre de l'Est - Cheese.com. (n.d.). https://www.cheese.com/carre-de-lest/
Contributeurs aux projets Wikimedia. (2019). Carré de l'Est. fr.wikipedia.org. https://fr.wikipedia.org/wiki/Carr%C3%A9_de_l%27Est"
Europe,Northern Europe,,Ireland,372,cheese,Cashel Blue,,Cashel Blue is a soft blue cheese made from cow milk in Ireland.,cow milk,pasteurized cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Harbutt, J. (2009). World Cheese Book. Dorling Kindersley","Wikipedia contributors. (2023, October 6). J&L Grubb. Wikipedia. https://en.wikipedia.org/wiki/J%26L_Grubb"
Europe,Southern Europe,,Italy,380,cheese,Casu martzu,,"Casu martzu is a traditional sheep’s raw milk cheese from Sardinia. ""The cheese is produced by processing the sheep’s raw milk (at 35 °C), which is then curdled with calf rennet. Once it has been given its shape, it is placed in brine for approximately 24 h. After indicatively 15 days, the cheese is attacked by ‘cheese flies’, the Piophilia casei, which lay their eggs inside the cheese. The larvae feed off the cheese itself for around 2 weeks. The enzymes produced by the larvae favour the cheese’s fermentation and give it its final shape. The resulting cheese contains hundreds of tiny worms delivering a unique flavor to the food product."" (Manunza, 2018) It's sale has been banned since 1962.",sheep milk,raw sheep milk,"Manunza, L. (2018). Casu Marzu: A Gastronomic Genealogy. In A. Halloran, R. Flore, P. Vantomme & N. Roos (Eds.), Edible Insects in Sustainable Food Systems (pp. 139–145). Springer, Cham. https://doi.org/10.1007/978-3-319-74011-9_9 ","Wikipedia contributors. (2023, September 22). Casu martzu. Wikipedia. https://en.wikipedia.org/wiki/Casu_martzu"
Americas,Latin America and the Caribbean,South America,"Peru,Bolivia (Plurinational State of),Chile","604,068,152",fermented meat,Ch'arki,,"Dried, salted meat product made from alpaca or llama. The manufacture of charqui principally consists of salting and sun-drying. In some regions, such as in Puno, the meat is sliced before drying; in others, like Cusco, the meat is dried from whole bone-in carcass pieces.Peru is the world's largest producer with approximately 450 tons produced per year.","alpaca, llama",alpaca or llama meat ,"Shimada, M., & Shimada, I. (1985). Prehistoric llama breeding and herding on the north coast of Peru. American Antiquity, 50(1), 3–26. https://doi.org/10.2307/280631,
Stahl, P. W. (1999). Structural density of domesticated South American camelid skeletal elements and the archaeological investigation of prehistoric Andean Ch’arki. Journal of Archaeological Science, 26(11), 1347–1368. https://doi.org/10.1006/jasc.1998.0389","Wikipedia contributors. (2023, October 16). Jerky. Wikipedia. https://en.wikipedia.org/wiki/Jerky"
Asia,Southern Asia,,India,356,yogurt,Chaas,"Chhaas, Chaach","""Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as Meethi Chaas)"" (wikipedia)","buffalo milk, cow milk",buffalo or cow milk (from dahi),"Ansari, J. M., Colasacco, C., Emmanouil, E., Kohlhepp, S., & Harriott, O. (2019). Strain-level diversity of commercial probiotic isolates of Bacillus, Lactobacillus, and Saccharomyces species illustrated by molecular identification and phenotypic profiling. PLoS ONE, 14(3): e0213841. https://doi.org/10.1371/journal.pone.0213841,
Sreeja, V., Prajapati, J.B. (2020). Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan. In J. Tamang (Ed.), Ethnic Fermented Foods and Beverages of India: Science History and Culture (pp. 157-187).  Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_7","Wikipedia contributors. (2023, June 19). Chaas. Wikipedia. https://en.wikipedia.org/wiki/Chaas"
Asia,Southern Asia,,India,356,fermented cereal,Chakuli pitha,,Chakuli pitha is a rice-based fried pancake traditionally made in the Indian state of Odisha. It is made from fermented rice (Oryza sativa) and black gram dal (Phaseolus mungo). The batter is fermented for approximately 10-12 hours and then poured on a skillet to bake round cakes.,"rice, black gram bean",rice (Oryza sativa) and black gram dal (Phaseolus mungo),"Ghosh, K., Mondal, S. P., & Mondal, K. C. (2020). Ethnic fermented foods and beverages of West Bengal and Odisha. In J. Tamang (Ed.) Ethnic Fermented Foods and Beverages of India: Science History and Culture (pp. 647–685). Springer Singapore. https://doi.org/10.1007/978-981-15-1486-9_23","Wikipedia contributors. (2023, June 19). Chakuli pitha. Wikipedia. https://en.wikipedia.org/wiki/Chakuli_pitha"
Asia,Central Asia,,"Turkmenistan,Uzbekistan,Kazakhstan","795,860,398",dairy product,"Chal, Shuba,Khoormog","Kazakh: шұбат, şūbat
Mongolian: хоормог, khoormog","Shubat is traditional beverage made from camel milk, by using semi-continuous or fed-batch fermentation. In the traditional Shubat preparing process, the fresh and raw camel milk is fermented with a small amount (usually about 50 mL/L) of previously soured milk (qor) in a special skin bag or wooden container for 1–2 days. During the fermentation process, Shubat needs to be mixed at regular intervals. (Zhadyra et al., 2021)",camel milk,camel milk,"Zhadyra, S., Han, X., Anapiyayev, B. B., Tao, F., & Xu, P. (2021). Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods. LWT, 141, 110877. https://doi.org/10.1016/j.lwt.2021.110877",Wikipedia contributors. (2023). Chal. Wikipedia. https://en.wikipedia.org/wiki/Chal 
Europe,Western Europe,,France,250,wine,Champagner,,"Champagne is a tightly regulated sparkling wine from Champagne region crafted using three primary grape varieties: Pinot Noir, Meunier, and Chardonnay. During the final stage of production, the classification of champagne is determined based on the amount of added sugar: ""Brut Nature"" contains no added sugar, ""Extra Brut"" contains between 0 and 6 grams of added sugars, ""Demi-Sec"" and ""Doux"" contain between 6 and 10 grams of added sugars. Blanc de Blancs champagne is exclusively made from the Chardonnay grape variety, a grape with white skin and pulp.",grape,"Pinot noir, Meunier, Chardonnay","Le Champagne, secrets de fabrication. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-champagne-secrets-de-fabrication

Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.","Wikipedia contributors. (2023, November 13). Champagne. Wikipedia. https://en.wikipedia.org/wiki/Champagne"
Asia,Southern Asia,,"India,Nepal","356,524",fermented meat,Chartayshya,,"Chartayshya is a traditional food in the Himalaya region. The goat meat is cut into pieces of 3-5 cm, salted, and matured at room temperature for 15-20 days.",goat,"Chevon, goat meat","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Rai, A. K., Palni, U., & Tamang, J. P. (2009). Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(1), 104–109. http://dspace.cus.ac.in/jspui/bitstream/1/1357/1/IJTK-Meat%202009.pdf,
Oki, K., Kumar, Sato, Watanabe, J. P. (2011). Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiology, 28(7), 1308–1315. https://doi.org/10.1016/j.fm.2011.06.001 ",
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Cheddar,,"Cheddar is a hard cheese made from cow's milk that is aged for 6-24 months. It is one of the world's most famous cheeses, and originates from the Southwest of England. Nowadays it is produced all around the world. ",cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.,
Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023p, October 21). Cheddar cheese. Wikipedia. https://en.wikipedia.org/wiki/Cheddar_cheese"
Asia,Eastern Asia,,China,156,fermented cereal,Chee-fan,,"Chee-fan is a type of Chinese cheese. Soybean curd is pressed into small cubes, salted, and inoculated with Mucor.  After seven days of fermentation the cubes are placed in a vessel with wine and aged  up to 1 year.  ","soybean, wheat",Soybean wheat curd,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543.  https://doi.org/10.1016/s0963-9969(03)00009-7,
Hesseltine, C. W. (1965). A millennium of fungi, food, and fermentation. Mycologia, 57(2), 149–197. https://doi.org/10.1080/00275514.1965.12018201,
Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented legumes,Cheonggukjang,청국장,Cheonggukjang is a traditional fermented soybean paste used in Korea cuisine that is made of both whole and ground soybeans,soybean,Soybeans,"Kim, I. S., Hwang, C. W., Yang, W. S., & Kim, C. H. (2021). Current perspectives on the physiological activities of fermented soybean-derived cheonggukjang. International Journal of Molecular Sciences, 22(11), 5746.","Wikipedia contributors. (2023z, August 19). Cheonggukjang. Wikipedia. https://en.wikipedia.org/wiki/Cheonggukjang"
Europe,Eastern Europe,,Bulgaria,100,cheese,Cherni Vit Green Cheese,,"This cheese is exclusively produced in the village of Cherni Vit, situated in the Teteven municipality, Northern pre-mountain central region of Balkan Mountains, Bulgaria. Its production depends significantly on the local microclimate and the local sheep breed called ""Tetevenska."" This hard cheese has a crust of noble molds and is primarily made from raw ewe milk, occasionally using goat milk as well. This cheese was in grave danger of extinction. The cheese is made from the milk of the local goat breed, known as Teteven. The cheese can be left in the brine for up to two years. https://www.fondazioneslowfood.com/en/slow-food-presidia/tcherni-vit-green-cheese/ ",sheep milk,"raw ewe milk, sometimes goat milk ","Dimov, S., Gyurova, A., Zagorchev, L., Dimitrov, T., Miteva, D., & Peykov, S. (2021). NGS-Based Metagenomic Study of Four Traditional Bulgarian Green Cheeses from Tcherni Vit. LWT, 152, 112278. https://doi.org/10.1016/j.lwt.2021.112278 ",Wikipedia contributors. (2021). Cherni Vit cheese. Wikipedia. https://en.wikipedia.org/wiki/Cherni_Vit_cheese 
Asia,"Southern Asia,Eastern Asia",,"India,Nepal,China","356,524,156",alcoholic beverage,"Chhaang, Chhyang, Lugri","ཆང་, छ्याङ, थो:","Chhang/Lugri is a relative of beer made from barley or rice and traditional starter cultures named ""Phab"". It has its origin in the district of Lahaul and Spiti, India. No additional water is added to the cooked rice/barley resulting in a solid state fermentation. The difference between Chhang and Lugri is the raw material. Rice is used to prepare Chaang, while barley is used for Lugri, which extends the fermentation of Lugri by a week.  ","rice, barley","Rice, Barley","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Thakur, Savitri, & Bhalla, T. C. (2004). Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Indian Journal of Traditional Knowledge, 3, 325–335. http://nopr.niscpr.res.in/handle/123456789/9365 ","Wikipedia contributors. (2005, February 12). Chhaang. Wikipedia. https://en.wikipedia.org/wiki/Chhaang"
Asia,"Southern Asia,Eastern Asia",,"India,Bhutan,Nepal,China","356,064,524,156",cheese,"Chhu, Sheden",,Chhu is a cheese like product produced from the fermentation of yak or cow milk. It is consumed as a curry and also mixed with yak or beef meat.,"cow milk, yak milk",Yak or cow milk,"Dewan, S., & Tamang, J. P. (2006). Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas. Journal of Scientific & Industrial Research, 65, 747–752. https://nopr.niscpr.res.in/bitstream/123456789/30803/1/JSIR%2065(9)%20747-752.pdf,
Soni, & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,",
Asia,"Southern Asia,Eastern Asia",,"India,Bhutan,Nepal,China","356,064,524,156",cheese,Chhurpi,ཆུར་བ།,"Chhurpi is a home made fermented cheese, which can be either soft or hard. It is consumed by local people in many different ways, for example by adding it to soups, using it as a filling for momos or cooking it with vegetables.","yak milk, cow milk",Yak or cow milk,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Panda, Ghosh, K., Ray, M., Nandi, S. K., Parua, Bera, D., Singh, S. N., Dwivedi, & Mondal, K. C. (2016). Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India. Journal of Ethnic Foods, 3(4), 257–262. https://doi.org/10.1016/j.jef.2016.12.004","Wikipedia contributors. (2023, September 16). Chhurpi. Wikipedia. https://en.wikipedia.org/wiki/Chhurpi"
Africa,Sub-Saharan Africa,Eastern Africa,Zambia,894,fermented cereal ,Chibwantu,,"Chibwantu is a popular homemade fermented beverage in Zambia, similar to Munkoyo in processing steps. It involves cooking grits until starch gelatinizes and adding white root extract at specific temperatures to facilitate the hydrolysis of starch into fermentable sugars. The beverage undergoes spontaneous fermentation.",corn,grits and white extract of rhynchosia roots,"Phiri, S. (2022). A Review of Health Benefits of Fermented Munkoyo, Chibwantu Beverages And Medicinal Application of Rhynchosia Roots. HSOA Journal of Food Science & Nutrition, 8(4), 1–7. https://doi.org/10.24966/FSN-1076/100148",
Americas,Latin America and the Caribbean,South America,"Chile,Colombia,Ecuador,Peru,Argentina,Bolivia (Plurinational State of),Venezuela (Bolivarian Republic of)","152,170,218,604,032,068,862",alcoholic beverage,Chicha,,"Chicha is a clear yellowish alcoholic maize beverage that has been consumed by the Andes Indians for centuries. It is produced in the Andes regions but also in Ecuador, Peru, Brazil, Bolivia, Colombia and Argentinia. Fermentation is unique, salivated or germinated maize flour is mixed with water, heated and fermented for a few days. Froth is removed from the chicha before consumption and used as a starter for new batches along with the pots, that are usually not cleaned for better inoculation. ",corn,maize,"Steinkraus, K. (2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. https://doi.org/10.1201/9780203752821
",https://en.wikipedia.org/wiki/Chicha
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,fermented cereal,Chikokivana,,Chikokivana is a 1-day brew from Zimbabwe. Millet malt and maize meal are mixed with a yeast and water. After a 24h fermentation in an earthenware pot or metallic drum the brew is ready to be strained to get the final product. ,"millet seed, corn",Maise and millet,"Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, Issue 1, pp. 1–11). Elsevier BV. https://doi.org/10.1016/s0168-1605(99)00154-3",
Africa,Sub-Saharan Africa,Middle Africa,Congo,178,fermented roots,Chikwangue,,"Chikwangue is produced in Congo, both in rural areas and towns, using retted roots of cassava. Small-scale producing units carry out various operations, including fiber removal, kneading, pre-cooking, mixing, modeling, packaging, and cooking.",cassava root,Cassava,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Importance, interest and main characteristics of chikwangue production units in Brazzaville = Importance, intérêt et principales caractéristiques des ateliers de fabrication de chikwangue à Brazzaville- fdi:010036801- Horizon. (n.d.). https://www.documentation.ird.fr/hor/fdi:010036801",Wikipedia contributors. (2023). Chikwangue. Wikipedia. https://en.wikipedia.org/wiki/Chikwangue 
Asia,"Southern Asia,Eastern Asia",,"India,Bhutan,Nepal,China","356,064,524,156",fermented meat,Chilu,,"Chilu is a stored animal fat product, for which the fatty portions of meat (yak, beef or lamb) are kneaded and pressed in a sheep's stomach. This is then pressed for 5-10 h and left to ferment at ambient temperature for 10-15 days.","cattle, sheep","Beef meat, lamb, sheep's stomach","Rai, A. K., Palni, U., & Tamang, J. P. (2009a). Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(1), 104–109. http://dspace.cus.ac.in/jspui/bitstream/1/1357/1/IJTK-Meat%202009.pdf",
Asia,Eastern Asia,,China,156,fermented vegetables,Chinese pickles,,"Pickle is an immensely popular fermented product in China. It is typically prepared by fermenting various vegetables, such as radish, cabbage, mustard, and cucumber. The process involves immersing the vegetables in a salt solution and fermenting them at temperatures ranging from 18 to 30 ℃ for a duration of 10 to 20 days.","radish, cabbage, mustard seed","Various vegetables or fruits, such as radish, cabbage, mustard and cucumber.","Yu, Y., Xu, Li, L., Chen, S., An, K., Yu, & Xu, Z. (2023). Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. LWT, 180, 114627. https://doi.org/10.1016/j.lwt.2023.114627 ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented cereal,Chongju,종주,Chongju is a korean rice wine which traditionally is made from so called Nururk starter culture. The final alcohol content is ~15 % after filtration. ,rice,Rice,"Rhee, S. J., Lee, C. Y. J., Kim, K. K., & Lee, C. H. (2003). Comparison of the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korea. Food Science and Biotechnology, 12(3), 242-247.",
Europe,Southern Europe,,Spain,724,fermented meat,Chorizo,,"Chorizo is a sausage from Spain with many versions depending on the region. It can be made just from pork or mixed with beef. Spices such as paprika, garlic, red pepper and oregano are used. It is fermented for 1-2 days before it is ripened and dried for 1-3 months. It can be characterized by the cross-section with a strong red color and by an uneven distribution of fat.","swine, cattle, garlic, sweet red bell pepper, oregano","Pork, beef, paprika, garlic, red pepper, oregano","Toldrá, F. (2004). Ethnic meat products, Mediterranean. In Encyclopedia of Meat Sciences (pp. 451–453). Elsevier. https://doi.org/10.1016/b0-12-464970-x/00268-3
",
Asia,Eastern Asia,,China,156,alcoholic beverage,Choujiu,,"Choujiu, a distinctive ancient fermented alcoholic beverage from northwestern China, is a traditional turbid rice wine. It is has a low alcohol content, ranging from 0.5% to 3.5% vol. To produce Choujiu, glutinous rice is transformed into fermented mash through solid-state fermentation using Koji. The process further involves refining the mash with water, emulsifying it, concocting the mixture, and finally pasteurizing the product.",rice,glutinous rice,"Zhang, J., Liu, K., Duan, X., Wang, Ge, W., & Wu, J. (2023). Restoration of Choujiu Koji and evaluation of its brewing performance. LWT, 183, 114933. https://doi.org/10.1016/j.lwt.2023.114933",Wikipedia contributors. (2022). Choujiu. Wikipedia. https://en.wikipedia.org/wiki/Choujiu 
Europe,Western Europe,,Germany,276,fermented cereal,Christstollen,,"Bakers combine wheat flour, yeast, and milk into dough, adding sultanas, candied fruit, almonds, and spices. The hand-shaped loaves are baked in stages and coated with butter and icing sugar. Dresdner Christstollen traditionally has to rest for a few weeks after being baked.","wheat, cow milk","Wheat flour, whole milk",Dresdner Christsollen PGI. (n.d.). Agriculture and Rural Development. https://agriculture.ec.europa.eu/farming/geographical-indications-and-quality-schemes/geographical-indications-food-and-drink/dresdner-christsollen-pgi_en,
Asia,Southern Asia,,India,356,alcoholic beverage,Chulli,,"""Chulli is an alcoholic drink produced in Himachal Pradesh, India. It is a sweet and fruity alcoholic drink made from apples and apricots. It is also known as Ghanti or Kinnauri Ghanti. It is smooth and a very mild drink and can be considered a substitute for vodka. It can be consumed with water or any other cold drink"" (wikipedia)",apricot,Apricot,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520","Wikipedia contributors. (2023, January 31). Chulli. Wikipedia. https://en.wikipedia.org/wiki/Chulli"
Europe,"Western Europe,Southern Europe,Northern Europe",,"France,Spain,Ireland,Slovenia","250,724,372,705",alcoholic beverage,Cider,,"Ciders are created through the fermentation of apple juice, frequently with addition of pear juice. The juice can either be fresh or reconstituted from concentrate. In England, France, and Spain, the majority of cider is crafted from specially cultivated cider apple varieties, categorized as bittersweet, bitter-sharp, sweet, or sharp, based on the varying proportions of tannins and acids. These ciders exhibit greater astringency compared to those produced from culinary or dessert apple juices.",apple,Apple,"Jarvis, B. (2014). Cider (Cyder; hard cider). In Elsevier eBooks (pp. 437–443). https://doi.org/10.1016/b978-0-12-384730-0.00066-5",
Asia,South-eastern Asia,,"Indonesia,Malaysia,Philippines","360,458,608",fermented fish,"Cincalok, Cinkaluc, Bagoong Alamang",,"Cincalok is a fermented shrimp side dish from West Kalimantan, Indonesia. It can also be found in Malaysia and the Philippines. A mixture of small fresh shrimp, salt and sugar is prepared and incubated for 3-7 days. There are 2 types of cincalok, one is more salty and the other one is more sweet. ","shrimp, sugarcane plant","shrimp, salt, sugar","Nofiani, R., & Ardiningsih, P. (2018). Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan. In Jurnal Pengolahan Hasil Perikanan Indonesia (Vol. 21, Issue 2, p. 244). Indonesian Society Fisheries Product Processing. https://doi.org/10.17844/jphpi.v21i2.22851",https://en.wikipedia.org/wiki/Cincalok
Americas,Northern America,,United States of America,840,fermented fish,"Ciss'uq, Ciss'ur",,Ciss'uq or Ciss'ur is herring or capelin that has been fermented by been buried underground for two weeks. It is a traditional dish of the Yup'ik people in Alaska. ,"herring, capelin",herring or capelin,,"Wikipedia contributors. (2023aw, November 15). Yup’ik cuisine. Wikipedia. https://en.wikipedia.org/wiki/Yup%27ik_cuisine"
Europe,Southern Europe,,Italy,380,fermented fish,Colatura di alici,,"""The ‘Colatura di Alici’ is a unique fermented fish sauce traditionally obtained from anchovies (Engraulis encrasicolus) and produced mainly in Cetara and other few places in the Province of Salerno (Campania Region, Italy). This fish sauce is considered as the direct descendant of Garum, a creamy sauce made by the ancient Romans, widely used as a condiment. It was obtained by leaving layers of anchovies or other fish to ferment with aromatic herbs, and covering with sea salts for a long period of time (approximately 3–6 months)."" (Russo et al. 2020)",anchovy,anchovies (Engraulis encrasicolus),"Russo, G. L., Langellotti, A. L., Genovese, A., Martello, & Sacchi, R. (2020). Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce. Journal of the Science of Food and Agriculture, 100(9), 3755–3764. https://doi.org/10.1002/jsfa.10416","Wikipedia contributors. (2023, October 13). Colatura di alici. Wikipedia. https://en.wikipedia.org/wiki/Colatura_di_alici"
Americas,Latin America and the Caribbean,South America,Colombia,170,alcoholic beverage,Colombian Champus,Champús,"Champús is a low-alcoholic beverage in Colombia, as well as in other South American countries like Ecuador and Peru. This cereal-based drink offers a delightful combination of sweet and sour flavors and is consumed by both rural and urban communities. The traditional method of producing Colombian Champús involves boiling corn kernels for an extended period to achieve the desired softness. Once the corn kernels cool down to room temperature, fruits and jaggery syrup (4–6%) are added, along with other ingredients. The final beverage is stored at approximately 12–15 °C and is best consumed within 24–48 hours for optimal taste and freshness.",corn,Maize,"Osorio-Cadavid, E., Chaves‐López, C., Tofalo, R., Paparella, A., & Suzzi, G. (2008). Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage. Food Microbiology, 25(6), 771–777. https://doi.org/10.1016/j.fm.2008.04.014 ",Wikipedia contributors. (2023). Champús. Wikipedia. https://en.wikipedia.org/wiki/Champ%C3%BAs 
Asia,South-eastern Asia,,Viet Nam,704,fermented cereal,Com me,,"Com me is a Vietnamese sour paste made from overcooked rice. Rice is fermented for 7-10 days in containers, then crushed and sieved. Com me is used as a souring agent during cooking. ",rice,Rice,"La Anh, N. (2015). Health-promoting microbes in traditional Vietnamese fermented foods: A review. In Food Science and Human Wellness (Vol. 4, Issue 4, pp. 147–161). Tsinghua University Press. https://doi.org/10.1016/j.fshw.2015.08.004",
Europe,Western Europe,,France,250,cheese,Comte,Comté,"Hard cooked cheese, with openings, smeared rind. Comté is the foremost French PDO cheese in terms of production volume. Spanning altitudes between 200 and 1,500 meters, the Comté PDO region covers three departments within the Jura Massif: Doubs, Jura, and a portion of Ain. Crafting a wheel weighing 40 kg requires 400 liters of milk.",cow milk ,cow milk,"Biodiversité et Comté AOP, Jura. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/biodiversite-et-comte-aop-jura",
Europe,Western Europe,,France,250,dairy product,Creme fraiche,Crème fraîche,"A soured cream containing 30–45% butterfat and having a pH of around 4.5. It is produced from unpasteurized cream with fermentation from Lactobacillus bacteria. In this way cream becomes sour and more compact. Once the desired characteristics are reached, the product is pasteurized.",cow milk ,cow milk,"Meunier-Goddik, L. (2004). Sour Cream and Crème Fraîche. In Y. H. Hui, L. Meunier-Goddik, Å. S. Hansen, J. Josephsen, W. Nip, P. S. Stanfield & F. Toldrá (Eds.), Handbook of Food and Beverage Fermentation Technology (pp. 147–158). Marcel Dekker, Inc.",Wikipedia contributors. (2023). Crème fraîche. Wikipedia. https://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Crowdie,,Crowdie is a traditional fresh Scottish cow milk cheese dating back to the Viking era.,cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023q, October 20). Crowdie. Wikipedia. https://en.wikipedia.org/wiki/Crowdie"
Americas,Latin America and the Caribbean,Central America,El Salvador,222,fermented vegetables,Curtido,,"A type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, and sometimes lime juice",cabbage,cabbage,"Lee, H., Yoon, S., Dang, Y., Kang, M. J., Lee, K. H., Ha, J., & Bae, J. (2022). Ultramicrobacteria in various fermented cabbages. bioRxiv. Cold Spring Harbor Laboratory. https://doi.org/10.1101/2022.01.26.477936 ",Wikipedia contributors. (2023). Curtido. Wikipedia. https://en.wikipedia.org/wiki/Curtido 
Asia,South-eastern Asia,,Indonesia,360,yogurt,Dadih,,"""Dadih (dadiah, in native language) is an Indonesian traditional fermented milk made out of buffalo or cow’s milk produced and consumed by the West Sumatran Minangkabau ethnic group of Indonesia. [...] It is a significant dairy product in the diet resembling yogurt and is similar to dahi of India with a distinctive thicker consistency, smooth texture, and pleasant flavor due to its higher total solid content, higher fat content, and casein content as compared to cow’s milk.""","cow milk, buffalo milk","buffalo milk, Cow milk ","Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). https://doi.org/10.1007/978-81-322-2800-4_14","Wikipedia contributors. (2022, March 29). Dadiah. Wikipedia. https://en.wikipedia.org/wiki/Dadiah"
"Asia,nan","Southern Asia,nan",,"India,Nepal,Sri Lanka,Bangladesh,nan","356,524,144,050,568",yogurt,Dahi,,"Dahi is traditional indian yoghurt made from cow or buffalo milk. ""During traditional methods of dahi preparation, fresh cows milk is boiled in a vessel. After boiling, the milk is cooled to room temperature and a small quantity of previously prepared dahi is added and is left for 1–2 days in summer or for 2–4 days in winter at room temperature for natural fermentation."" (Dewan et al. 2007)","buffalo milk, cow milk, yak milk","Cow milk, yak milk, buffalo milk","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Dewan, & Tamang, J. P. (2007). Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie Van Leeuwenhoek, 92(3), 343–352. https://doi.org/10.1007/s10482-007-9163-5","Wikipedia contributors. (2023, October 22). Curd (South Asia). Wikipedia. https://en.wikipedia.org/wiki/Curd_(India)"
Europe,Northern Europe,,Denmark,208,cheese,Dana Blu,,Dana Blu is part of the blue cheese family. It a semi-soft blue-veined cheese made from cow's milk.  It's maturation lasts 8-12 months and has a creamy and crumbly texture and is semi-soft. ,cow milk,cow milk,,Danablu (Danish Blue) - Cheese.com. (n.d.). https://www.cheese.com/danablu-danish-blue/
Asia,Southern Asia,,India,356,alcoholic beverage,Daru,,Daru is a traditional beverage produced with jaggery. This beverage is particularly produced in rural areas to  entertain guests during festivals and weddings. ,sugarcane plant,Jaggery,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Thakur, Savitri, & Bhalla, T. C. (2004). Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Indian Journal of Traditional Knowledge, 3(3), 325–335. http://nopr.niscpr.res.in/handle/123456789/9365 ",
Africa,Sub-Saharan Africa,Western Africa,Ghana,288,fermented legumes,Dawadawa,,"It is a fermented seed condiment, traditionally produced from African locust bean (Parkia biglobosa). It has important flavoring and nutritious attributes, and is a good source of proteins,  essential amino acids, fatty acids and B vitamins particularly riboflavin. It is very common across West Africa and there are multiple names and variants thereof (Sumbala, Iru etc.)",locust bean,African locust beans (Parkia biglobosa),"Gernah, D., Inyang, C. U., & Ezeora, N. (2007). INCUBATION AND FERMENTATION OF AFRICAN LOCUST BEANS (PARKIA BIGLOBOSA) IN PRODUCTION OF “DAWADAWA.” Journal of Food Processing and Preservation, 31(2), 227–239. https://doi.org/10.1111/j.1745-4549.2007.00109.x",
Asia,South-eastern Asia,,Philippines,608,fermented fish,Dayok,,Fish entrail sauce. A regional variant of patis made with brined fish entrails. from Visayas,yellowfin tuna,"Fish entrails(yellowfin tuna), salt","Banaay, C. B. G,  Balolong, M. P., & Elegado, B. F. (2013). Lactic Acid Bacteria in Philippine Traditional Fermented Foods. In Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes. InTech. https://doi.org/10.5772/50582
","https://en.wikipedia.org/wiki/Dayok#:~:text=Dayok%20is%20a%20Philippine%20condiment,(pangasi)%20and%20various%20herbs."
Africa,Sub-Saharan Africa,Western Africa,"Burkina Faso,Benin,Mali","854,204,466",fermented cereal,Degue,Dégué,"Degue is a fermented porridge consumed in Benin and other West African countries. Originally it is made from millet and milk but other grains like corn and sorghum are used too nowadays. Production involves grinding, modelling with water, steam cooking into gelatinised balls and mixing with dairy products. The demand for Degue is high due to the growth of street food. ","millet seed, sorghum, corn, cow milk","millet, sorghum, corn, cow milk","Abriouel, H., Omar, N. B., López, R. L., Martinez-Caňamero, M., Keleke, S., and Gálvez, A. 2006. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto  poto and dégué. International Journal of Food Microbiology 111: 228-233. https://doi.org/10.1016/j.ijfoodmicro.2006.06.006
Angelov, A. I., Petrova, G., Angelov, A. D., Stefanova, P., Bokossa, I. Y., Tchekessi, C. K. C., Marco, M. L., & Gotcheva, V. (2017). Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue. In The Open Biotechnology Journal (Vol. 11, Issue 1, pp. 94–104). Bentham Science Publishers Ltd. https://doi.org/10.2174/1874070701711010094",
Europe,Western Europe,,France,250,cheese,Demi-sel,,"Fresh cheese - no ripening. This cheese is fresh and salted, containing 40% fat. It weighs approximately 100 grams and is characterized by its square shape. Initially, it was a farmhouse cheese crafted from raw milk within the Bray region. However, as of 2017, the industrial production of this cheese using pasteurized milk has been expanding throughout the entire northwestern region of France.",cow milk ,cow milk,"Hickey, M. C. (2017). Chapter 30 - Legislation in Relation to Cheese. In P. L. H. McSweeney, P. F. Fox, P. D. Cotter & D. W. Everett (Eds.), Cheese: Chemistry, Physics and Microbiology, (4th ed., pp. 757–778). Academic Press. https://doi.org/10.1016/b978-0-12-417012-4.00030-2",Contributeurs aux projets Wikimedia. (2021). Demi-sel (fromage). fr.wikipedia.org. https://fr.wikipedia.org/wiki/Demi-sel_(fromage)
Asia,Southern Asia,,India,356,fermented legumes,Dhokla,,"Dhokla, a traditional fermented food, originates from Gujarat but has gained popularity across India. It is created by soaking bengal gram or chickpea (Cicer arietinum L.) dal and rice (Oryza sativa L.). These soaked ingredients are then ground, and then mixed with salt to a thick batter. The batter is fermented for at least 4 hours and ultimately steamed. ","chickpea, bengal gram, rice",bengal gram or chickpea (Cicer arietinum L.)  and rice (Oryza sativa L.) separately,Ethnic Fermented Foods and Beverages of India: science history and culture. (2020). In Springer eBooks. https://doi.org/10.1007/978-981-15-1486-9,"Wikipedia contributors. (2023, July 16). Dhokla. Wikipedia. https://en.wikipedia.org/wiki/Dhokla"
Europe,Northern Europe,,Ireland,372,cheese,Dilliskus,,Dilliskus is an irish cheese made from raw cow milk and seaweed. ,cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Tastekerry. (2016, June 20). Dingle Peninsula Cheese - Taste Kerry. Taste Kerry. https://tastekerry.ie/dingle-peninsula-cheese/"
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented legumes,Doenjang,된장,Doenjang is a thick paste used as condiment that is made from soybeans and brine and fermented with microorganisms like Bacillus subtilis and Aspergillus oryzae.,soybean,soybean,"Kim, H. G., Hong, J. H., Song, C. K., Shin, H. W., & Kim, K. O. (2010). Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). Journal of Food Science, 75(7), S375-S383.","Wikipedia contributors. (2023bd, November 8). Doenjang. Wikipedia. https://en.wikipedia.org/wiki/Doenjang"
Asia,Southern Asia,,Iran (Islamic Republic of),364,yogurt,Doogh,"دوغ,",Doogh is a iranian savory yogurt-based beverage similar to Turkish ayran.,cow milk,cow milk,"Mohamadi, S., Mofid, V., Zeinali, T., Rahmani, A., Sadighara, P., & Peivasteh-Roudsari, L. (2021). Microbial and chemical characteristics of Doogh (Iranian fermented milk drink). International Journal of Food Science, 2021, 3009795. https://doi.org/10.1155/2021/3009795",
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,fermented cereal,"Doro, Hwahwa, Mhamba, Uthwala",,Doro is a traditional alcoholic drink from Zimbabwe made by bulrush and finger millet malt brewing. Doro is fermented for 5-7 days. After filtration through a coarse cloth filter it is left overnight to mature before consumption. It is served at important social and cultural gatherings. ,"finger millet seed, pearl millet seed","finger millet seed, bulrush","Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, Issue 1, pp. 1–11). Elsevier BV. https://doi.org/10.1016/s0168-1605(99)00154-3",
Asia,Southern Asia,,India,356,fermented cereal,Dosa,,"Dosa is a well-known Indian fermented pancake, created by blending milled rice (Oryza sativa) and dehulled black gram (Phaseolus mungo). The batter is left to spontaneously ferment and then baked in a skillet.","rice, black gram bean",rice and dehulled black gram,"Soni, S. K., Sandhu, D. K., Vilkhu, K., & Kamra, N. (1986). Microbiological studies on Dosa fermentation. Food Microbiology, 3(1), 45–53. https://doi.org/10.1016/s0740-0020(86)80025-9","Wikipedia contributors. (2023, October 25). Dosa (food). Wikipedia. https://en.wikipedia.org/wiki/Dosa_(food)"
Asia,Eastern Asia,,China,156,fermented legumes,Doubanjiang,,"Doubanjiang is a traditional fermented red pepper paste. It is crafted using red pepper (Capsicum annuum), broad bean (Vicia faba), wheat flour, and salt. The traditional manufacturing process involves three phases: (1) fermenting broad beans with salt to create doubanjiang-meju, (2) fermenting red peppers  with salt to produce red pepper moromi, and (3) aging the mixture of doubanjiang-meju and red pepper moromi in a natural environment for over six months.","pepper, broad beans, wheat","red pepper (Capsicum annuum), broad bean (Vicia faba), wheat flour, and salt ","Li, Z., Dong, L., Jeon, J., Kwon, S. Y., Zhao, C., & Baek, H. (2019). Characterization and evaluation of aroma quality in Doubanjiang, a Chinese traditional fermented red pepper paste, using aroma extract dilution analysis and a sensory profile. Molecules, 24(17), 3107. https://doi.org/10.3390/molecules24173107",Wikipedia contributors. (2023). Doubanjiang. Wikipedia. https://en.wikipedia.org/wiki/Doubanjiang 
Asia,Eastern Asia,,China,156,fermented legumes,Douzhi,,Douzhi is made from mung beans and it is a soy milk-like product. It has slightly sour taste with an egg-like smell. It is considered one of  the most famous Chinese traditional foods and also has medical value in Chinese traditional medicine.,mung bean,mung beans (Vigna radiata),"Ding, Y. Z., Zhang, S. Y., Liu, P., Yuan, W., Liang, J. Y., Zhao, Z., & Zhang, Y. D. (2009). Microbiological and biochemical changes during processing of the traditional chinese food douzhi. Food Control, 20(12), 1086–1091. https://doi.org/10.1016/J.FOODCONT.2009.02.005",Wikipedia contributors. (2023). Douzhi. Wikipedia. https://en.wikipedia.org/wiki/Douzhi
Asia,South-eastern Asia,,Viet Nam,704,fermented vegetables,"Dua muoi, Dha muoi",,"Dua muoi is a name for sour fermented fruit or vegetable products in Vietnam. Vegetables are cleaned and dried, soaked in a salty brine and fermented for 1-3 days in containers. Vegetables like mustard leaves, beet and eggplant are used.","mustard leaves, beet, eggplant","Mustard and beet, eggplant","La Anh, N. (2015). Health-promoting microbes in traditional Vietnamese fermented foods: A review. In Food Science and Human Wellness (Vol. 4, Issue 4, pp. 147–161). Tsinghua University Press. https://doi.org/10.1016/j.fshw.2015.08.004",
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",cheese,Dudh churpi,,"To produce Dudh churpi yak, dzo or cow milk (in Bhutan, Sikkim and Darjeeling respectively) are coagulated with acid and heat, and partially defatted. The curd is cooked and then pressed overnight. It is cut and dried with a wood fire for 5-7 days.","cow milk, yak milk, dzo milk","Cow, yak or dzo milk","Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Hossain, S. A., Pal, P. K., Sarkar, P., & Patil, G. R. (1999). Sensory characteristics of dudh churpi in relation to its chemical composition. Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 208, 178–182. https://doi.org/10.1007/s002170050398",
Europe,Northern Europe,,Ireland,372,cheese,Durrus,,Durrus is a washed-rind cheese made from raw cow milk in Ireland.,cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Harbutt, J. (2009). World Cheese Book. Dorling Kindersley","Wikipedia contributors. (2021, July 17). Durrus Farmhouse Cheese. Wikipedia. https://en.wikipedia.org/wiki/Durrus_Farmhouse_Cheese"
Europe,Eastern Europe,,Poland,616,alcoholic beverage,"Dwójniak, Czwórniak, Trójniak, Półtorak",,Dwójniak is a traditional mead from Poland. Polish mead types are classified by the volume ratio of mixed honey and water. The mixture of a 1:1 ratio is called dwójniak (double mead). The mixture of 1:2 is called trójniak (triple mead). The mixture of 1:3 is called czwórniak. Półtorak (1:0.5) is the most noble mead with the highest extract and longest time of fermentation. ,honey,honey,"Czabaj, S., Kawa-Rygielska, J., Kucharska, A., & Kliks, J. (2017). Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity. In Molecules (Vol. 22, Issue 5, p. 803). MDPI AG. https://doi.org/10.3390/molecules22050803
",https://en.wikipedia.org/wiki/Mead_in_Poland#cite_note-FOOTNOTE52016XC0527(01)-1
Europe,Western Europe,,Netherlands,528,cheese,Edam,,"Edam is a popular Dutch semi-soft cheese made from cow cheese. It has a distinctive red wax coating which protects the cheese from surface mold development. It's production is characteristic for the netherlands, as it is pressed in a round wooden press which forms cheeses without sharp corners and edges. ",cow milk,cow milk,"Donnelly, C. (2017). The Oxford companion to cheese. OUP Oxford.

Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023an, November 13). Edam cheese. Wikipedia. https://en.wikipedia.org/wiki/Edam_cheese"
Europe,Southern Europe,,Greece,300,fermented cereal,Eftazyma,,"Eftazyma is a traditional bread from certain greek regions (mostly the islands Crete, Kalymnos, Pserimos and some mainland areas) and similar to the cypriot Arkatena. It is made from ground chickpeas which is fermented, commonly with the addition of some spices like bay leaves.  ",chickpea,chickpea,"Katsounotou, M., Xenofontos, E., Tsaltas, D. (2023). Traditional Breads from Cyprus. The “Arkatena”. In: Garcia-Vaquero, Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_5",
Africa,Northern Africa,,Egypt,818,fermented cereal,Egyptian Kishk,,"Solid, dried balls, dispersed rapidly in water. Kishk is a dried mixture of fermented milk and cereal, popularly consumed  in the region from the eastern Mediterranean to the Indian subcontinent . Egyptian Kishk holds a special place as one of the traditional foods in Upper Egypt. The key components of Kishk include laban zeer combined with boiled, dried, and crushed whole wheat grains. ","cow milk, wheat ",Wheat grains (Burghul) and laban zeer,"Gadallah, M. G. E., & Hassan, M. F. Y. (2019). Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials. Journal of the Saudi Society of Agricultural Sciences, 18(1), 95–101. https://doi.org/10.1016/j.jssas.2017.02.003",
Europe,Western Europe,,"Germany,Austria","276,040",wine,Eiswein,,"Eiswein is wine produced from grapes frozen before harvest, which concentrated the sugar content thereof. At least - 8 °C are required and grapes are generally harvested in November or December. In Germany and Austria Eiswein is a separate classification (""Prädikat""), yet ice wine is also produced in other countries (e.g. Canada, USA, Luxembourg). ",grape,grapes,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.",Wikipedia contributors. (2023). Ice wine. Wikipedia. https://en.wikipedia.org/wiki/Ice_wine
Asia,Southern Asia,,India,356,fermented vegetables,Ekung,,"Ekung is only produced from april to early september, when the young bamboo shoots are plenty. The outer leaf of shoots are removed and the edible parts are cut into small pieces. They are then put into a basket and fermented for 1-3 months.",bamboo plant,Bamboo shoot,"Tamang, B., & Tamang, J. P. (2009). Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources. Indian Journal of Traditional Knowledge, 8(1), 89–95. https://nopr.niscpr.res.in/handle/123456789/2978",
Europe,Western Europe,,Switzerland,756,cheese,Emmental cheese,Emmentaler AOP,"Emmental cheese is a pressed cooked hard cheese with openings and dry rind, also known as stirred curd cheese. Eye formation happens during ripening, when the cheese undergoes a secondary fermentation, mainly driven by propionibacteria. These bacteria are responsible for the characteristic nutty flavor. Originally manufactured in the Emmen valley in Switzerland, it is now produced in many countries.",cow milk,milk,"Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology Spectrum, 2(1). https://doi.org/10.1128/microbiolspec.cm-0003-2012, 
Bütikofer, U., Meyer, J., Sieber, R., Walther, B., & Wechsler, D. (2008). Occurrence of the Angiotensin-Converting Enzyme–Inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. Journal of Dairy Science, 91(1), 29–38. https://doi.org/10.3168/jds.2007-0413, 
Fröhlich-Wyder, & Bachmann, H. P. (2004). Cheeses with propionic acid fermentation. In P. F. Fox, P.L.H. McSweeney, T.M. Cogan & T. P. Guinee (Eds.), Cheese: Chemistry, Physics and Microbiology (3rd ed., Vol. 2, pp. 141–156). https://doi.org/10.1016/s1874-558x(04)80042-3
","Wikipedia contributors. (2023, October 13). Emmental cheese. Wikipedia. https://en.wikipedia.org/wiki/Emmental_cheese"
Asia,Southern Asia,,India,356,fermented cereal,Enduri Pitha,,"A traditional pitha made in the northern and central region Indian state of Odisha. A fermented batter made of rice and black gram is steamed with or without a stuffing made of coconut, jaggery and black pepper.","rice, black gram bean", rice and black gram,"Sarkar, P., Dh, L. K., Dhumal, C., Panigrahi, S. S., & Choudhary, R. (2015). Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods, 2(3), 97–109. https://doi.org/10.1016/j.jef.2015.08.003","Wikipedia contributors. (2023, June 19). Enduri pitha. Wikipedia. https://en.wikipedia.org/wiki/Enduri_pitha"
Asia,Southern Asia,,India,356,alcoholic beverage,Ennog,,Ennog is a traditional beer made from black rice. For the preparation rice is cooked with burn husk and fermented for 4-5 days. ,rice ,black rice,"Nath, N., Ghosh, S., Rahaman, L., Kaipeng, D. L., & Sharma, B. (2019). An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects. Indian Journal of Traditional Knowledge, 18(4), 744–757. http://nopr.niscpr.res.in/handle/123456789/50632",
Europe,Western Europe,,Austria,040,cheese,Ennstaler Steirerkas,,"The ""Ennstaler Steirerkas"" is a sour milk cheese made from raw or pasteurized cow skim milk. The milk is processed without the addition of rennet, using only lactic acid coagulation, into cheese sticks in a truncated cone shape, weighing up to 4 kilograms. ""Ennstaler Steirerkas"" is a crumbly Alpine cheese and skim milk cheese, with a marbled consistency, a typical strong spicy aroma, and a characteristic taste ranging from tangy and robust to sharp. The aroma becomes more intense with age.",cow milk,cow milk,Ennstaler Steirerkas G.U. (n.d.). Ennstaler Steirerkas g.U. https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/kaese/ennstaler_steirerkas.html,"Wikipedia-Autoren. (2011, August 15). Steirerkäse. https://de.wikipedia.org/wiki/Steirerk%C3%A4se"
Europe,Western Europe,,France,250,cheese,Epoisses de Bourgogne ,Époisses de Bourgogne,"Epoisses de Bourgogne (AOC) is a french semi-soft cheese made from cow milk. The cheese is typically hand washed with brine and brandy and which gives the cheese a sticky, orange rind.",cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023, October 7). Époisses. Wikipedia. https://en.wikipedia.org/wiki/%C3%89poisses"
Africa,Sub-Saharan Africa,Eastern Africa,Ethiopia,231,yogurt,Ergo,,"Ergo is a traditional milk product that undergoes spontaneous fermentation, bearing some resemblance to yogurt. It possesses a thick, smooth, and uniform texture, usually presenting as white when carefully prepared. This semi-solid product carries a pleasant aroma and taste. Ergo serves as a primary sour milk product, laying the foundation for the production of other dairy items.  Smallholder farmers across all regions of Ethiopia produce Ergo from raw cow milk, while in lowland regions, relatively smaller quantities are made from goat and camel milk. As the main fermented dairy product, Ergo is widely popular and consumed throughout the country by every member of the family.","cow milk, goat milk, camel milk","raw cow milk, sometimes also raw camel or goat milk","Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, Admasu, M. A., Cione, E., & Aquaro, S. (2016b). Microbiological characteristics and physico-chemical parameters of fermented milk product Ergo-A. . . Food Science and Quality Management, 49. https://core.ac.uk/reader/234684209",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,alcoholic beverage,Ewhaju,이화주,Ewhaju is a traditional korean rice wine.  ,rice,rice,"Kim, J. O., Nam, S. M., & Kim, J. G. (1993). Changes in Chemical Composition of Traditional Ewhaju druing Brewing. 한국조리과학회지, 9(4).",
Asia,"Southern Asia,Eastern Asia",,"India,Bhutan,Nepal,China","356,064,524,156",fermented meat,Faak kargyong,,"""Kargyong is an ethnic sausage-like product prepared from yak, beef and pork meat, and is mostly consumed by the Bhutia, Tibetans, Drupka, Lepcha, and Sherpa in the Himalayas. Three varieties of kargyong are prepared and consumed: yak kargyong (prepared  from yak meat), lang kargyong (prepared from beef), and faak kargyong (prepared from pork). "" (Rai et al 2010)
The minced meat is mixed with garlic, ginger, salt and some water. Then this mixtured is put into the natural casing ""gyuma"". It is sealed and boiled for 20-30 minutes. For the next 10-15 days the cooked sausages are smoked and dried.",swine,Pork meat,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Rai, A. K., Palni, U., & Tamang, P. (2009). Traditional knowledge of the ethnic Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(4), 586–591. http://nopr.niscpr.res.in/handle/123456789/6265","Wikipedia contributors. (2023, October 16). Kargyong. Wikipedia. https://en.wikipedia.org/wiki/Kargyong"
Asia,Southern Asia,,"India,Nepal","356,524",alcoholic beverage,Faapar ko jaanr,,"Faapar ko jaanr is a mild-alcoholic, slightly acidic, beverage. Is a product related to Kodo ko jaanr but produced from buckwheat.",buckwheat seed,buckwheat,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Tamang, Thapa, Tamang, & Rai, B. (1996). INDIGENOUS FERMENTED FOOD BEVERAGES OF DARJEELING HILLS AND SIKKIM: PROCESS AND PRODUCT CHARACTERIZATION. Journal of Hill Research, 9(2), 401–411. http://dspace.cus.ac.in/jspui/handle/1/1366 ",
Americas,Northern America,,United States of America,840,fermented fish,Faaqassaeq,,"Faaqassaeq is fermented hide and flippers from fresh walrus in Alaska, namely the traditional town of Togiak. ",walrus,walrus ,"Fall, J. A., Chythlook, M., Schichnes, J., & Sinnott, R. (1991). Walrus Hunting at Togiak, Bristol Bay, Southwest Alaska. Technical Paper, (212).",
Europe,Western Europe,,France,250,cheese,Faisselle,,"Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. Faisselle is traditionally produced in the centre of France, but because it does not have a PDO, it can be produced anywhere else in the country.  It has no rind and is very soft.","cow milk, sheep milk, goat milk","cow, goat or sheep milk","Dragacci, S., & Frémy, J. M. (1996). Application of immunoaffinity column cleanup to aflatoxin M1 determination and survey in cheese. Journal of Food Protection, 59(9), 1011–1013. https://doi.org/10.4315/0362-028x-59.9.1011,
Gore, E., Mardon, J., Guerinon, D., & Lebecque, A. (2016). Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type. International Journal of Food Sciences and Nutrition, 67(4), 412–421. https://doi.org/10.3109/09637486.2016.1166188","Fromages de France. (2016, March 29). Faisselle: infos, nutrition, saveurs et qualité du fromage. Produits Laitiers De France. https://dairy-products-from-france.com/cheeses/faisselle/
Wikipedia contributors. (2021). Faisselle. Wikipedia. https://en.wikipedia.org/wiki/Faisselle"
Asia,Southern Asia,,India,356,alcoholic beverage,Feni,"Feni, Fenny, Fennim, Fenni","Feni is distilled from the fermented juice of cashew
apples. The first distillation produces a liquor that is called Urrack
which is also consumed as a mild alcoholic beverage. Urrack
mixed with the fermented juice is then distilled for a second time
to produce a stronger liquor called Cazulo. The third distillation
uses a mix of the Cazulo and fermented juice to produce Feni.",cashew apple,Cashew apple,"Rangnekar, Dwijen, Geographical Indications and Localisation: A Case Study of Feni (September 24, 2009). ESRC Report, 2009, Available at SSRN: https://ssrn.com/abstract=1564624",https://en.wikipedia.org/wiki/Feni_(liquor)
Asia,Eastern Asia,,"China,Japan,Korea, Republic of","156,392,410",fermented vegetables,"Fermented Tea, Dark Tea",黑茶,"Dark tea, it is a hot beverage made with the fermented leaves of Camellia sinensis. ""Most dark teas go through the same basic steps, including fixing, rolling, piling fermentation, and drying."" (Lin et al. 2021)",camellia leaves,tea leaves (Camellia sinensis),"Lin, F. J., Wei, X. L., Liu, H. Y., Li, H., Xia, Y., Wu, D. T., ... & Gan, R. Y. (2021). State-of-the-art review of dark tea: From chemistry to health benefits. Trends in Food Science & Technology, 109, 126-138.","Wikipedia contributors. (2023ag, October 12). Fermented tea. Wikipedia. https://en.wikipedia.org/wiki/Fermented_tea"
"Africa,Europe","Northern Africa,Southern Europe,Eastern Europe",,"Egypt,Albania,Bulgaria,Romania,North Macedonia,Serbia,Bosnia and Herzegovina","818,008,100,642,807,688,070",fermented fish,Fesikh,,"fermented, salted and dried gray mullet. Fesikh is a cherished traditional Egyptian delicacy, a salted fermented whole fish product known for its rich nutrition and distinctive flavor. Fermentation is a vital method of preserving fish. Through enzymatic or microbiological activity, fish undergoes degradative changes, with or without the addition of salt. From a nutritional perspective, salted fermented fish provides a valuable source of protein, essential amino acids, vitamins, and minerals.",fish,mullet fish,"Amin, H. F., Ahmed, O., & Attaia, M. A. (2020). Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation. Aquatic Science and Fish Resources (ASFR), 1(0), 17–22. https://doi.org/10.21608/asfr.2020.48180.1009",
Europe,Southern Europe,,Greece,300,cheese,Feta,φέτα,"Feta is a brined cheese made from sheep milk or sheep and goat milk - depending on the region - and traditionally produced with unpasteurized milk.  Since 2002 the name ""Feta"" is a Protected Designation of Origin (PDO) within the EU and can only describe this traditional cheese from mainland Greece and Lesbos. ","goat milk, sheep milk","raw milk* , sheep milk, goat milk","Katsouri, E., Magriplis, Zampelas, A., Nychas, G. E., & Drosinos, E. H. (2020). Nutritional characteristics of pre packaged feta PDO cheese products in Greece: Assessment of dietary intakes and nutritional profiles. Foods, 9(3), 253. https://doi.org/10.3390/foods9030253","Wikipedia contributors. (2023, October 23). Feta. Wikipedia. https://en.wikipedia.org/wiki/Feta"
Europe,Northern Europe,,Sweden,752,dairy product,"Filmjölk, fil, kulturmjölk",,"Filmjölk is a popular fermented milk from Sweden. Standardized milk is deaerted, homogenized, cooled to 17-24°C and inoculated with a starter culture. After fermentation for 17-24h the product is more viscous. It is cooled and packed into retail containers. The drink has a fat content of 3%. It was developed in the 1930s. ",cow milk,milk,"Roginski, H. (2011). Fermented Milks | Nordic Fermented Milks. In J. W. Fuquay (Ed.), Encyclopedia of Dairy Sciences (2nd ed., pp. 496–502). Academic Press.  https://doi.org/10.1016/b978-0-12-374407-4.00184-9,",https://en.wikipedia.org/wiki/Filmj%C3%B6lk
Europe,Western Europe,,Belgium,056,beer,"Flanders brown ale, Oud Bruin",,"Flanders brown ale is a malty, sour Belgian brown ale originated in East Flanders. The beer is long-aged and has a deep malt character, distinguishing it from the red ale. The most common Belgian brown ale is the Goudenband. ","barley, hops",,"Pavsler, A., & Buiatti, S. (2009). Non-lager Beer. In Beer in Health and Disease Prevention (pp. 17–30). Elsevier. https://doi.org/10.1016/b978-0-12-373891-2.00002-x
",https://en.wikipedia.org/wiki/Oud_bruin
Europe,Western Europe,,Belgium,056,beer,Flanders red ale,,"Flanders red ale is a sour, red wine-like Belgian ale originated in West Flanders. The beer is aged up to 2 years in oak barrels containing the resident bacteria for the fermentation process. The Flanders red is more fruity and acetic than the brown ale. The most common Belgian red ale is the Rodenbach. ","barley, corn, hops",,"Pavsler, A., & Buiatti, S. (2009). Non-lager Beer. In Beer in Health and Disease Prevention (pp. 17–30). Elsevier. https://doi.org/10.1016/b978-0-12-373891-2.00002-x
",https://en.wikipedia.org/wiki/Flanders_red_ale
Europe,Western Europe,,France,250,wine,Floc de Gascogne,,"Floc de Gascogne is a liquor wine created through the blending of grape must and young Armagnac brandy. Its name, ""Floc de Gascogne,"" comes from ""flòc"" (which means ""bouquet of flowers"" in Gascon) and ""Gascogne,"" the former name of the Southwestern province in France from where it originates. This beverage originates from an age-old rural recipe (combining 2/3 grape juice and 1/3 Armagnac) and is intended for family consumption.",grape,"grapes: 
White Floc de Gascogne: Colombard, Ugni Blanc, and Gros Manseng.
Rosé Floc de Gascogne: Cabernet Franc, Cabernet Sauvignon, and Merlot.","Athané, A., Bilhère, E., Bon, Morel, G., Lucas, P., Lonvaud‐Funel, & Marrec, C. L. (2008). Characterization of an acquireddps-containing gene island in the lactic acid bacteria Oenococcus oeni. Journal of Applied Microbiology, 105(6), 1866–1875. https://doi.org/10.1111/j.1365-2672.2008.03967.x,","Wikipedia contributors. (2023, July 9). Floc de Gascogne. Wikipedia. https://en.wikipedia.org/wiki/Floc_de_Gascogne"
Europe,Southern Europe,,Italy,380,cheese,Fontina Val D'Aosta ,,Fontina (PDO) is a semi-soft cheese originally from Aosta Valley in Italy.,cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, March 12). Fontina. Wikipedia. https://en.wikipedia.org/wiki/Fontina"
Europe,Western Europe,,France,250,cheese,Fourme d'Ambert,,Fourme D’Ambert (AOC) is a french blue cheese from Auvergne. It is considered one of the oldest cheeses in France.,cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023e, October 7). Fourme d’Ambert. Wikipedia. https://en.wikipedia.org/wiki/Fourme_d%27Ambert"
Europe,Western Europe,,France,250,cheese,Fourme de Montbrison,,Fourme de Montbrison (AOC) is a french blue cheese from Rhône-Alpes. It is similar to Fourme d'Ambert but with a more strong taste and less creamy texture. ,cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023f, October 7). Fourme de Montbrison. Wikipedia. https://en.wikipedia.org/wiki/Fourme_de_Montbrison"
Europe,Southern Europe,,Malta,470,fermented cereal,Ftira,,Ftira is a traditional ring-shaped sourdough bread from Malta. It is registered on the UNESCO’s World Intangible Heritage for Humanity list. ,wheat,wheat,"Buttigieg, N., Magro, C., Muscat, A., Decelis, S., Valdramidis, V. (2023). Malta’s Sourdough Breads. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_11

","Wikipedia contributors. (2023e, January 31). Ftira. Wikipedia. https://en.wikipedia.org/wiki/Ftira"
Asia,Eastern Asia,,China,156,fermented vegetables,Fu-tsai,,"Fu-tsai is a fermented mustard product from the Hakka tribe of Taiwan. Wilted mustard leaves are put into buckets, layers alternating with bay salt. The bucket is sealed and the leaves are fermented for at least 7 days at room temperature. The partly fermented mustard is then cleaned, sun-dried and then fermented for at least 2 days. This step is repeated 2-3 times sun-drying in daytime and fermenting at night. The product is then packed tightly into glass bottles or earthenware pots and further fermented for 3 months. ",mustard leaves,mustard leaves,"Chao, S.-H., Wu, R.-J., Watanabe, K., & Tsai, Y.-C. (2009). Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. In International Journal of Food Microbiology (Vol. 135, Issue 3, pp. 203–210). Elsevier BV. https://doi.org/10.1016/j.ijfoodmicro.2009.07.032
",
Europe,Southern Europe,,Spain,724,fermented meat,Fuet,,Fuet is a fermented sausage made from seasoned minced pork. The mixture is stuffed into a pork casing of 35mm caliber. The product is typical in the Catalan gastronomy.    ,swine,pork,"Martínez Zamora, L., Peñalver, R., Ros, G., & Nieto, G. (2021). Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet.” In Antioxidants (Vol. 10, Issue 2, p. 180). MDPI AG. https://doi.org/10.3390/antiox10020180",https://en.wikipedia.org/wiki/Fuet
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented roots,Fufu,fufu,"Fufu is obtained by cooking fermented cassava tuber into a doughy, mashed potato-like consistency is obatined. It usually eaten as an accompaniment to soups or stews",cassava root,cassava root,"Achi O.K. & Akomas N.S.(2006). Comparative Assessment of Fermentation Techniques in the Processing of Fufu, a Traditional Fermented Cassava Product. In Pakistan Journal of Nutrition (Vol. 5, Issue 3, pp. 224–229). Science Alert. https://doi.org/10.3923/pjn.2006.224.229",https://en.wikipedia.org/wiki/Fufu
Asia,Eastern Asia,,Japan,392,fermented fish,Funazushi,,"Funazushi is a unique, traditional fermented fish from Japan where it is made with boiled rice and carp. It left to spontaneously ferment for at least 6 months. ",crucian carp,crucian carp (Carassius carassius) ,"Tanabe, K., Monguchi, M., Inoue, R., Zamami, Nakanishi, Manabe, A., ... & Shima, J. (2022). Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi). Food Science & Nutrition, 10(11), 4073-4079.",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented cereal,Fura,Fura,"Fura, millet dough ball, is made from millet or sorghum flour, blended with spices, compressed into balls, and boiled for 30 min. While still hot, the cooked dough is worked in the mortar with pestle (with addition of hot water) until a smooth, slightly elastic cohesive lump (fura) is formed. The fura dough is rolled into 25–30 g balls by hand and dusted with raw flour. The fura can be made into porridge by crumbling the fura balls into fermented whole milk (kindirimo) or fermented skimmed milk (nono).","millet seed, sorghum","millet seed, sorghum, sometimes herbs","Owusu-Kwarteng, J., Akabanda, F., Nielsen, D. S., Tano-Debrah, K., Glover, R. L. K., & Jespersen, L. (2012). Identification of lactic acid bacteria isolated during traditional fura processing in Ghana. In Food Microbiology (Vol. 32, Issue 1, pp. 72–78). Elsevier BV. https://doi.org/10.1016/j.fm.2012.04.010
",https://en.wikipedia.org/wiki/Fura_(food)
Asia,Eastern Asia,,China,156,fermented legumes,Furu,,"Furu or sufu is a fermented soybean product that originated in China. This cheese-like product has a spreadable creamy texture and a strong flavor.  Sufu's preparation involves fungal solid-state fermentation of tofu (soybean curd), followed by aging in a brine solution containing salt and alcohol.",soybean,Soybean curd,"Han, B., Rombouts, F., & Nout, M. (2001). A Chinese fermented soybean food. International Journal of Food Microbiology, 65(1–2), 1–10. https://doi.org/10.1016/s0168-1605(00)00523-7 ",
Asia,Southern Asia,,"India,Nepal","356,524",alcoholic beverage,"Gahoon ko jaanr, Gahun ko jaanr",,Gahoon ko jaanr is a mildly alcoholic and slightly acidic beverage produced from wheat. It is related to Kodo ko jaanr.,wheat,Wheat,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Tamang, Thapa, Rai, Yonan, H., Dewan, Tamang, Sharma, R. M., Chettri, Mukhopadhyay, & Pal, B. (2007). Food consumption in Sikkim with special reference to traditional fermented foods and beverages: A. Micro-level Survey. Journal of Hill Research, 20(1).
Tamang, & Rai, B. (1996). INDIGENOUS FERMENTED FOOD BEVERAGES OF DARJEELING HILLS AND SIKKIM: PROCESS AND PRODUCT CHARACTERIZATION. Journal of Hill Research, 9(2), 401–411. http://dspace.cus.ac.in/jspui/handle/1/1366 ",
Europe,Northern Europe,,Norway,578,cheese,Gamalost,,"Gammelost, also spelled Gamalost or Gammalost (translates to ""old cheese""), is a distinctive Norwegian cheese made from skimmed cow's milk and infamous for its strong smell and taste. The cheese that was once the staple of a Norwegian diet as it can be stored at room temperature.",cow milk,skimmed cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023b, August 3). Gamalost. Wikipedia. https://en.wikipedia.org/wiki/Gamalost"
Africa,Sub-Saharan Africa,Western Africa,"Nigeria,Benin","566,204",fermented roots,"Gari, Garri, Galli, Gali",,"Gari is a flour made of the cassava root. To produce gari, cassava is peeled, grated and fermented. Grated pulp is filled into cloths and heavy stones press out the juice. After fermentation the pulp is roasted on a metal pot resulting in a dry powder. The food is popular because of its ready-to-eat form. ",cassava,cassava,"Oguntoyinbo, F. A., & Dodd, C. E. R. (2010). Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production. In Food Control (Vol. 21, Issue 3, pp. 306–312). Elsevier BV. 
https://doi.org/10.1016/j.foodcont.2009.06.010
OKAFOR, N. (1977). Micro‐organisms Associated with Cassava Fermentation for Garri Production. In Journal of Applied Bacteriology (Vol. 42, Issue 2, pp. 279–284). Wiley. https://doi.org/10.1111/j.1365-2672.1977.tb00693.x",https://en.wikipedia.org/wiki/Garri#cite_note-gari-2
Asia,South-eastern Asia,,Indonesia,360,fermented roots,Gatot,, Gatot is fermented dried cassava tubers involving lactic acid bacteria. This product is popular in certain parts of Java.,cassava root,cassava,"Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14",
Asia,Southern Asia,,India,356,dairy product,"Ghee, Gheu",घृत ,"Ghee is clarified butterfat. There are various methods of producing Ghee. In the traditional one, the milk is first heated and then left to sour before the butter is produced. This butter is then cooked to completely remove all moisture. Generally ghee has 96 % minimum milkfat, 0.3 % maximum moisture and 0.3 % maximum free fatty acids","cow milk, buffalo milk","cow, buffalo or mixed milk","Sserunjogi, M., Abrahamsen, R. K., & Narvhus, J. (1998). A review paper: Current Knowledge of ghee and Related Products. International Dairy Journal, 8(8), 677–688. https://doi.org/10.1016/s0958-6946(98)00106-x","Wikipedia contributors. (2023, October 22). Ghee. Wikipedia. https://en.wikipedia.org/wiki/Ghee"
Europe,Western Europe,,Austria,040,cheese,Glundner cheese,Glundner Käse,"Glundner cheese is a traditional cheese specialty in Carinthia, Austria. It is a sour milk cheese made from matured lean curd with salt and caraway seeds, melted in a pan, and then heated. Depending on the method, the cheese texture of the so-called ""Glundner"" ranges from slightly creamy and spreadable to elastic and sliceable.",cow milk,cow milk,Glundner Käse. (n.d.). Glundner Käse. https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/kaese/glundner_kaese.html,"Wikipedia-Autoren. (2005, May 26). Glundner Käse. https://de.wikipedia.org/wiki/Glundner_K%C3%A4se"
Asia,Southern Asia,,India,356,fermented fish,Gnuchi,,"Gnuchi is a dried and smoked fish product that holds significance within the Lepcha community of Sikkim. Various fish species such as Schizothorax richardsonii Gray, Labeo dero Hamilton, Acrossocheilus spp., and Channa sp. are utilized in its production. The process involves placing the fish on a large bamboo tray called ""sarhang"" to remove excess water, gutting them, and mixing with salt and turmeric powder. Subsequently, the fish are strung onto a bamboo strip and smoked above an earthen oven for a period of 7–10 days. Once completed, the gnuchi is ready for consumption.","turmeric root, fish","Fish (Schizothorax richardsonii Gray, 
Labeo dero Hamilton, Acrossocheilus spp., Channa 
sp., etc), salt, turmeric powder ","Das, A. J., & Deka, S. C. (2012). Fermented foods and beverages of the North-East India. International Food Research Journal, 19(2), 377–392. http://www.ifrj.upm.edu.my/19%20(02)%202012/(1)IFRJ-2012%20Deka.pdf",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented legumes,Gochujang,고추장,"Gochujang (also Kochujang) is a fermented red pepper sauce and popular condiment in Korea. It is made from Meju (fermented soybean), rice flour, and red pepper powder.","rice, soybean, korean chili pepper","Meju (fermented soybean), rice flour, and red pepper powder","Kwon, D. Y., Chung, K. R., Yang, H. J., & Jang, D. J. (2015). Gochujang (Korean red pepper paste): a Korean ethnic sauce, its role and history. Journal of Ethnic Foods, 2(1), 29-35.","Wikipedia contributors. (2023bq, November 17). Gochujang. Wikipedia. https://en.wikipedia.org/wiki/Gochujang"
Europe,Southern Europe,,Italy,380,cheese,Gorgonzola,,Gorgonzola (PDO) is a veined blue cheese from Italy. It is made from unskimmed cow's milk and produced as dolce (sweet) or picante (savory).,cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley, 
Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, October 24). Gorgonzola. Wikipedia. https://en.wikipedia.org/wiki/Gorgonzola"
Europe,Northern Europe,,Sweden,752,beer,Gotlandsdricka,,"Gotlandsdricka is a beer, originating from the Swedish island Gotland. It is made using traditional techniques. The wort is made with juniper berries and twigs. Traditionally the top-fermentation is achieved by the baker's yeast, but the brewer's yeast is becoming more common among Gotlandic homebrewers. ","barley, juniper berry, hops","juniper berry, malt, hops","Blain, L. (2021). I think I’ll have myself a (local) beer.
https://lup.lub.lu.se/luur/download?func=downloadFile&recordOId=9062681&fileOId=9062682
",https://en.wikipedia.org/wiki/Gotlandsdricka
Europe,Western Europe,,Netherlands,528,cheese,Gouda,,Gouda is a popular Dutch hard cheese. Wheels can weigh up to 20 kg and are aged 4 weeks to 3 years. ,cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.

Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023l, November 2). Gouda cheese. Wikipedia. https://en.wikipedia.org/wiki/Gouda_cheese"
Africa,Sub-Saharan Africa,Western Africa,Benin,204,alcoholic beverage,Gowe,Gowé ,"Alcoholic drink, cooked slurry. Gowé is the main malted and fermented sorghum-based food commonly consumed in urban areas of Benin.  The fermentation substrate used for gowé production is a malted flour, resulting in a naturally sweet taste and a soft texture. In Benin's cities, gowé, also known as Sifanu, is typically sold as a cooked paste, which can be further diluted at home with cold water and milk, if desired, to create the final beverage.",sorghum,sorghum,"Vieira‐Dalodé, G., Jespersen, L., Hounhouigan, J. D., Møller, P. L., Nago, C., & Jakobsen, M. (2007). Lactic acid bacteria and yeasts associated withgowéproduction from sorghum in Bénin. Journal of Applied Microbiology, 103(2), 342–349. 
 https://doi.org/10.1111/j.1365-2672.2006.03252.x
Greppi A., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., Cocolin L., 2013. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou, four traditional fermented products from Benin, using culture-dependent and -independent methods. International Journal of Food Microbiology 165, 84-88.  
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.005",
Asia,Southern Asia,,"India,Nepal","356,524",fermented vegetables,Goyang,,"Goyang is an acidic soup mainly prepared during the rainy season. It is produced with the leaves of some wild plants called ""magane-saag"". The fermentation takes place at ambient temperature for a month. Fresh Goyang can be conserved for 2-3 months.",magane-saag leaves,"wild plant locally called ‘magane-saag’ (Cardamine macrophylla Willd.),
belonging to the family Brassicaceae","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Tamang, & Tamang, J. P. (2007). Role of lactic acid bacteria and their functional properties in Goyang, a fermented leafy vegetable Product of the Sherpas. Journal of Hill Research, 20(2), 53–61. http://dspace.cus.ac.in/jspui/bitstream/1/5995/1/Goyang.pdf",
Europe,Southern Europe,,Italy,380,cheese,Grana Padano,,Grana Padano (PDO) is an aged cow's milk cheese from Italy. It is produced in Northern Italy since the 12th century and typically ripened for 1-2 years.,cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley, 
Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.","Wikipedia contributors. (2023, August 7). Grana Padano. Wikipedia. https://en.wikipedia.org/wiki/Grana_Padano"
Europe,Southern Europe,,Greece,300,cheese,Graviera Agrafon,Γραβιέρα Αγράφων,"Graviera Agrafon (POD) is produced in the mountainous Agrafa regions and traditionally produced with sheep's milk. Goats milk can be added but must not exceed 30 % of the weight. It is a hard, yellow cheese with rich aroma. ","goat milk, sheep milk",sheep and goat milk,"Donnelly, C. (2017). The Oxford companion to cheese. OUP Oxford.","Wikipedia contributors. (2023, June 9). Graviera. Wikipedia. https://en.wikipedia.org/wiki/Graviera"
Europe,Southern Europe,,Greece,300,cheese,Graviera Kritis,Γραβιέρα Κρήτης,"Graviera Kritis (POD) is produced on Crete and with sheep's milk, or sheep's and goats milk (max 20%). It is aged at least 3 months. ","goat milk, sheep milk",sheep and goat milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,","Wikipedia contributors. (2023, June 9). Graviera. Wikipedia. https://en.wikipedia.org/wiki/Graviera"
Europe,Southern Europe,,Greece,300,cheese,Graviera Naxou,Γραβιέρα Νάξου,Graviera Naxou (POD) is produced on the island of Naxos from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk.,"sheep mill, cow milk, goat milk","cow milk, sheep milk, goat milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,","Wikipedia contributors. (2023, June 9). Graviera. Wikipedia. https://en.wikipedia.org/wiki/Graviera"
Asia,South-eastern Asia,,Indonesia,360,fermented roots,Growol,,"""Growol is a traditional fermented food made from cassava which has sour taste, only found in Yogyakarta area, especially Kulon Progo and the surrounding area. The peeled and sliced cassava was soaked in the water for 4 days, drained, and crushed before being steamed."" (Surono. 2016)",cassava root,cassava,"Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14",
Europe,Western Europe,,Switzerland,756,cheese,Gruyère,Gruyère AOP,"Swiss Gruyère cheese is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland and is sold with the ""Protected Denomination of Origin"" label. Gruyère is made from raw milk from cows that have not been fed with silage to avoid eye formation during ripening. After three months the cheese wheels are transferred to a maturing cellar with controlled conditions, where the cheese matures for another two to 15 months. During this time, the characteristic rancid, sulphurous, and sweet aromas develop. ",cow milk,milk,"Bütikofer, U., Meyer, J., Sieber, R., Walther, B., & Wechsler, D. (2008). Occurrence of the Angiotensin-Converting Enzyme–Inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. Journal of Dairy Science, 91(1), 29–38. https://doi.org/10.3168/jds.2007-0413, 
Karoui, Bosset, J. O., Mazerolles, G., Kulmyrzaev, A., & Dufour, É. (2005). Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation. International Dairy Journal, 15(3), 275–286. https://doi.org/10.1016/j.idairyj.2004.07.006,
Rychlik, M., & Bosset, J. O. (2001). Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants. International Dairy Journal, 11(11–12), 895–901. https://doi.org/10.1016/s0958-6946(01)00108-x ","Wikipedia contributors. (2023, October 23). Gruyère cheese. Wikipedia. https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese,
Swiss PDO-PGI Association. (2021, March 24). Le Gruyère AOP. AOP - IGP. https://www.aop-igp.ch/en/le-gruyere-aop "
Europe,Northern Europe,,Ireland,372,cheese,Gubbeen,,Gubbeen is an irish cheese made with pasteurized cow milk. In 2011 the novel lactic acid bacteria Microbacterium gubbeenense was isolated from this cheese. ,cow milk,pasteurized cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Brennan, N. M., Brown, R., Goodfellow, M., Ward, A. C., Beresford, T. P., Vancanneyt, Cogan, T. M., & Fox, P. F. (2001). Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese. International Journal of Systematic and Evolutionary Microbiology, 51(6), 1969–1976. https://doi.org/10.1099/00207713-51-6-1969","Wikipedia contributors. (2022, July 3). Gubbeen Farmhouse Cheese. Wikipedia. https://en.wikipedia.org/wiki/Gubbeen_Farmhouse_Cheese "
Africa,Sub-Saharan Africa,Western Africa,Senegal,686,fermented fish,Guedj,Guedj,"Guedj is a fermented, highly salted dried fish product, light brown in colour and characterized by strong pungent odour. It is used for both food and condiments added in small quantities to stews and soups for flavouring in cooking.",african sea catfish,african sea catfish,"GALLE FALL, N., SOUK TOUNKARA, L., BACAR DIOP, M., BASSE, A., THIOM THIAW, O., & THONART, P. (2017). Chemical Characteristics and Microbial Quality of Guedj a Traditional Fermented Fish from Senegal. In International Journal of Sciences (Vol. 3, Issue 06, pp. 48–54). Alkhaer Publications. https://doi.org/10.18483/ijsci.1323
",File:Guedj.Salt-curing. Fish.jpg - Wikipedia
Asia,South-eastern Asia,,Philippines,608,fermented fish,Guinamos,,"Guinamos is a fermented shrimp paste from the Philippines. Shrimp is cleaned, partially dried for a day, salted while mixing and pounding, dried for another day and formed into round shapes or cubes.",shrimp,shrimp,"Tahiluddin, A., & Kadak, A. E. (2022). Traditional Fish Processing Techniques Applied in the Philippines and Turkey. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, 8(1), 50-58.
https://dergipark.org.tr/en/download/article-file/2426621",https://en.wikipedia.org/wiki/Bagoong
Asia,Southern Asia,,Nepal,524,fermented vegetables,Gundruk,,"Gundruk is a non-salted leafy vegetable product from Nepal. Mustard leaves, rape leaves, radish leaves, cauliflower leaves and flowers are fermented in an earthen jar, pressed by a wooden ladle and soaked in water. Fermentation takes 5-7 days. The product can be dried and stored. Gundruk has evolved as a mean of preservation after a plentiful harvest. ","mustard leaves, rape leaves, radish leaves, cauliflower leaves, cauliflower flower","mustard leaves, rape leaves, radish leaves, cauliflower leaves, cauliflower flower",s,https://en.wikipedia.org/wiki/Gundruk
Europe,Southern Europe,,Croatia,191,alcoholic beverage,"Gverc, Gvirc, Medovina",,"Gverc is a Croatian type of mead, made of honey and different spices. It is obtained by fermenting diluted honey using a similar process to the production of white wines. It contains between 8-18 % alcohol.",honey,honey,"Papuga, S., Savić, A., & Kisin, Z. (2019). Matematičko modelovanje proizvodnje etanola u toku fermentacije medovine. In GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE (Vol. 8, Issue 14). University of Banja Luka, Faculty of Technology. https://doi.org/10.7251/ghte1814015p",
Europe,Northern Europe,,Iceland,352,fermented fish,Hakarl,Kæstur hákarl ,Hákarl is a fermented fish made from Greenland shark (Somniosus microcephalus). Traditionally the beheaded sharks were buried in sand to ferment for 6 to 12 weeks before being air dried. ,greenland shark,Greenland shark (Somniosus microcephalus),"Osimani, A., Ferrocino, I., Agnolucci, M., Cocolin, L. S., Giovannetti, Cristani, C., Palla, Milanović, V., Roncolini, Sabbatini, R., Garofalo, Clementi, F., Cardinali, Petruzzelli, Gabucci, Tonucci, & Aquilanti, L. (2019). Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish. Food Microbiology, 82, 560–572. https://doi.org/10.1016/j.fm.2019.03.027","Wikipedia contributors. (2023, August 17). Hákarl. Wikipedia. https://en.wikipedia.org/wiki/H%C3%A1karl"
Asia,Western Asia,,Cyprus,196,cheese,Halloumi,,"Halloumi, the traditional cheese of Cyprus, enjoys immense popularity in the Middle East and the Mediterranean regions of Europe. The cheese falls into the category of white brined cheeses, following a basic cheesemaking process. Originally from Cyprus, traditional halloumi is semi-hard to hard, with an elastic texture and no apparent rind. It has a close texture without any holes and can be easily sliced. The color of halloumi varies, appearing white when made from ovine or caprine milk and yellowish when bovine milk is the primary ingredient. ","cow milk, goat milk, sheep milk","sheep, cow and goat milk","Papademas, P., & Robinson, R. K. (1998). Halloumi cheese: the product and its characteristics. International Journal of Dairy Technology, 51(3), 98–103. https://doi.org/10.1111/j.1471-0307.1998.tb02646.x ","Wikipedia contributors. (2023aj, November 6). Halloumi. Wikipedia. https://en.wikipedia.org/wiki/Halloumi"
Asia,Eastern Asia,,Japan,392,fermented cereal,Hamanatto,葛納豆,Hamanatto (or Hama-natto) are black soybeans that are fermented with the mold  Aspergillus oryzae. They are used as a condiment or snack. ,soybean,black soybeans,"Wilson, L. A. (1995). Soy foods. In Practical handbook of soybean processing and utilization (pp. 428-459). AOCS Press.",
Asia,Southern Asia,,India,356,fermented cereal,Handawa,,"Handawa is a fermented and baked staple food in Gujarat. It is made from cereal and pulse flours (like broad beans, moth beans, black gram dals, lentils, and peas). Buttermilk, vegetables and species are added for spontaneous fermentation and let to ","beans, peas, lentils, milk","either split or whole beans, peas, or lentils, buttermilk","Kumari, A., Pandey, Raj, Gupta, Roy, Attri, B. L., Neopany, B., Moktan, Sunil, C. K., Janveja, C., D., Angchok, Mueen-Ud-Din, G., Vyas, Kabir, J., Targais, K., Reddy, L. V. A., Palni, L. S., Swain, M. R., … Joshi, V. K. (2016). Cereal-Based Non-Alcoholic indigenous fermented foods. In V. K. Joshi (Ed.), Indigenous Fermented Foods of South Asia (1st ed., pp. 353–429). https://doi.org/10.1201/b19214-13 ",
Asia,Southern Asia,,India,356,fermented legumes,Hawaijar,,"Hawaijar is a naturally fermented soybean product from the Meitei community in Manipur and other regions. This food is characterized by its alkaline nature, absence of salt, sticky consistency, and a faint ammoniacal aroma, which imparts a mild pungency. It is used as a condiment and source of protein in traditional diets.",soybean,Soybean,"Singh, T. A., Nongthombam, G. D., Gökşen, G., Singh, H. B., Rajauria, & Sarangi, P. K. (2023). Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review. Food Research International, 170, 112983. https://doi.org/10.1016/j.foodres.2023.112983","Wikipedia contributors. (2023, September 25). Manipuri cuisine. Wikipedia. https://en.wikipedia.org/wiki/Manipuri_cuisine"
Asia,Southern Asia,,India,356,fermented fish,Hentak,,"Hentak is a traditional fermented and dried fish condiment that is widely consumed within the indigenous communities of Manipur, located in the North-Eastern region of India.",indian flying barb,Finger sized fish (Esomus danricus),"Aarti, C., Khusro, A., Varghese, R., Arasu, M. V., Agastian, P., Al-Dhabi, N. A., Ilavenil, S., & Choi, K. C. (2017). In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India. LWT, 86, 438–446. https://doi.org/10.1016/j.lwt.2017.07.055","Wikipedia contributors. (2022, February 4). Hentak. Wikipedia. https://en.wikipedia.org/wiki/Hentak"
Europe,Western Europe,,Belgium,056,cheese,Herve,Hervé,Hervé is an aged cheese made from raw or pasteurized cow's milk. It is traditionally aged in humid caves. Herve cheese is a semi-soft cheese with a washed rind.,cow milk ,raw or pasteurized cow milk,"Delcenserie, V., Taminiau, B., Delhalle, L., Nezer, C., Doyen, P., Crevecoeur, S., Roussey, D., Korsak, N., & Daube, G. (2014). Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. Journal of Dairy Science, 97(10), 6046–6056. https://doi.org/10.3168/JDS.2014-8225","Wikipedia contributors. (2023d, September 23). Limburger. Wikipedia. https://en.wikipedia.org/wiki/Limburger"
Asia,Southern Asia,,India,356,fermented vegetables,Hirring,,"Hirring is a fermented bamboo shoot delicacy from Arunachal Pradesh. Bamboo shoots are either sliced into 2–3 pieces lengthwise or flattened by gentle crushing, and then carefully placed into bamboo baskets lined with leaves. These baskets are then placed into a pit and covered with leaves. The fermentation process takes 1–3 months. Hirring is consumed as a curry and is commonly available in local markets.",bamboo plant,Bamboo shoot tips,"Behera, P., & Balaji, S. (2021). Health benefits of fermented bamboo shoots: the Twenty-First Century Green Gold of Northeast India. Applied Biochemistry and Biotechnology, 193(6), 1800–1812. https://doi.org/10.1007/s12010-021-03506-y",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented fish,Hongeo,黑山島,Hongeo (spmetimes also called hongeo-jeot) is fermented skate from Korea that is used as seasoning or condiment. It has a pungent smell and distinct flavour that distinguishes it from other jeotgal products.,skate fish,skate fish,"Koo, O. K., Lee, S. J., Chung, K. R., Jang, D. J., Yang, H. J., & Kwon, D. Y. (2016). Korean traditional fermented fish products: jeotgal. Journal of Ethnic Foods, 3(2), 107–116. https://doi.org/10.1016/j.jef.2016.06.004",
Asia,Eastern Asia,,China,156,alcoholic beverage,Huangjiu,,"brewed by mixing boiled grains including rice, glutinous rice or millet with Qū as starter culture, followed by saccharification and fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%","rice, millet seed","rice, glutinous rice, millet","Tian, S., Zeng, W., Fang, F., Zhou, J., & Du, G. (2022). The microbiome of Chinese rice wine (Huangjiu). Current Research in Food Science, 5, 325–335. https://doi.org/10.1016/j.crfs.2022.01.007 ",
Africa,Northern Africa,,Sudan,729,fermented cereal,Hulu mur,,"Hulu mur is a non-alcoholic drink from Sudan. A dough is made, fermented, baked and cut into small sheets. The sheets are soaked in water and the resulting drink can be sweetened with sugar. During Ramadan the drink is consumed in most parts of Sudan. ",sorghum,sorghum bicolor ,"Agab, M. A. (1985). Fermented food products ‘Hulu Mur’ drink made from Sorghum bicolor. In Food Microbiology (Vol. 2, Issue 2, pp. 147–155). Elsevier BV. 
https://doi.org/10.1016/s0740-0020(85)80007-1",
Africa,Northern Africa,,Sudan,729,fermented cereal,Hussuwa,,Hussuwa is a traditional dough-like fermented food from Sudan. The malt cointaining food is made from sorghum bicolor. The product is sweet-sour and can either be found in a solid or liquid state depending on the area. Processing includes lactic-acid fermentation up to 2 months with continuous warming burried under the home fireplace.,sorghum,sorghum bicolor and millet,"Yousif, N. M. K., Huch, M., Schuster, T., Cho, G.-S., Dirar, H. A., Holzapfel, W. H., & Franz, C. M. A. P. (2010). Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food. In Food Microbiology (Vol. 27, Issue 6, pp. 757–768). Elsevier BV. 
https://doi.org/10.1016/j.fm.2010.03.012",
Americas,Northern America,,Canada,124,wine,Icewine,,"Icewine is wine produced from frozen grapes (temperatures must have reached -8 °C / 18 °F), which results in a more concentrated and sweeter juice (at least 35 °Brix). It is a canadian trademark (VQA) and strict standards apply to its production. ""Ice wine"" is produced in Germany, Austria, Luxembourg as well as some parts of the USA (Michigan, Oregon) and should not be confused with the Canadian ""Icewine"". 

",grape,grapes,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.",Wikipedia contributors. (2023). Ice wine. Wikipedia. https://en.wikipedia.org/wiki/Ice_wine
Europe,Southern Europe,,Spain,724,cheese,Idiazabal,,Idiazabal (PDO) is a traditional Basque cheese made from ewe's milk from the indigenous Latxa breed. ,sheep milk,sheep milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.","Wikipedia contributors. (2022c, November 17). Idiazabal cheese. Wikipedia. https://en.wikipedia.org/wiki/Idiazabal_cheese"
Asia,Southern Asia,,"India,Sri Lanka","356,144",fermented cereal,Idli,,Steamed cake which is prepared by steaming a fermented black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) batter.,"rice, black gram bean",Rice grits and black gram,"REDDY, N. R., SATHE, S. K., PIERSON, M. D., & SALUNKHE, D. K. (1982). IDLI, AN INDIAN FERMENTED FOOD: A REVIEW. In Journal of Food Quality (Vol. 5, Issue 2, pp. 89–101). Wiley. https://doi.org/10.1111/j.1745-4557.1982.tb00736.x",https://en.wikipedia.org/wiki/Idli
Americas,Northern America,,Greenland,304,fermented fish,Igunaq,ᐃᒍᓇᖅ,"Igunaq is a traditional Inuit food preparation method involving the aging of marine mammals, primarily walrus skin, fat, meat, and other parts. The animals are caught in the summer and parts are buried in the ground. There they ferment over autumn and freeze over winter, and are ready for consumption in the next year. The knowledge of processing and aging marine mammals was traditionally passed down through generations. ",walrus,marine mammals (particularly walrus),"Martinez-Levasseur, L. M., Simard, M., Furgal, C., Burness, G., Bertrand, P., Suppa, S., Avard, E., & Lemire, M. (2020). Towards a better understanding of the benefits and risks of country food consumption using the case of walruses in Nunavik (Northern Quebec, Canada). Science of the Total Environment, 719, 137307. https://doi.org/10.1016/j.scitotenv.2020.137307
Håseth, T. T., Þorkelsson, Puolanne, & Sidhu, M. S. (2014). Nordic Products. Handbook of Fermented Meat and Poultry, 371–376. https://doi.org/10.1002/9781118522653.ch43 

","Wikipedia contributors. (2023, January 18). Igunaq. Wikipedia. https://en.wikipedia.org/wiki/Igunaq"
Asia,Eastern Asia,,Japan,392,fermented fish,Ika no shiokara,イカの塩辛,"""Salted and fermented product of aquatic organisms and their organs, called “shiokara” in Japanese, are traditional seafoods in Japan. It is typically made from squid mantle muscle together with its visceral part, liver, by treatment with NaCl. This product is called “ika-shiokara”, where “ika” means squid in Japanese."" (Ouchi et al. 2017)",squid,"Squid, salt","Ouchi, D., Mizusawa, N., Takahashi, Y., Yasumoto, K., Jimbo, M., Nagaoka, A., ... & Watabe, S. (2017). The microbial community and free amino acid composition in salted and fermented squid products.","Wikipedia contributors. (2023v, August 9). Shiokara. Wikipedia. https://en.wikipedia.org/wiki/Shiokara"
Asia,South-eastern Asia,,Indonesia,360,fermented fish,Ikan Peda,,"""Ikan peda (Fig. 14.17) is a wet fermented fish made from mackerel (Scomber kanagurta) or Kembung fish (Rastrelliger neglectus) mixed with 20–30 % salt fermented in two steps. In the primary fermentation, the eviscerated fish are fermented with high salt concentration (25 %, w/w) in a vessel and in sealed container for 3 days. The fish are then washed, drained, and piled in wooden boxes, putting banana leaves between the fish; then they are sprinkled with 30 % salt, covered with banana leaves, and fermented for another 1 week or longer, and an aroma characteristic of ikan peda is developed. Then the ikan peda is dried in the air."" (Surono. 2016)",fish,"Mackerel (Scomber kanagurta), Kembung fish (Rastrelliger neglectus)","Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14",
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,fermented roots,Ikivunde,,"Cassava based fermented product tipical from Burundi. The processing steps for making ikvunde, a white flour from bitter cassava involve peeling, washing, cutting, and soaking the cassava roots in an earthenware vessel for 5 days until they become soft or abundant froth appears on the water surface. The fermented roots are then removed and sun-dried on mats, racks, or roofs for 3 days to 1 week. After drying, the cassava pieces are pounded and sieved to produce the white flour. ",cassava root,cassava roots,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021 ",
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,fermented cereal,Ilambazi lokubilisa,,"Illambazi lokubilisa is a thin sour porridge similar to mutwiwa from Zimbabwe. To produce it, maize meal is mixed with water and fermented in a vessel for 2-4 days. It acts bacteriocitical to pathogens and is therefore recommended as weaning food.",corn,Maize meal,"Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, Issue 1, pp. 1–11). Elsevier BV. 
https://doi.org/10.1016/s0168-1605(99)00154-3",https://sn.wikipedia.org/wiki/Doro
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,fermented roots,Imikembe,,"Cassava based fermented product typical from Burundi. Cassava roots undergo a series of steps for the preparation of Imikembe. First, they are peeled, washed, and boiled in a pot until fully cooked. Once cooked, the cassava is disintegrated to remove any fibers. After this step, the cassava is left to ferment for a week, with a water change done every two days. The final product is then ready to be consumed and is commonly enjoyed with beans and various legumes.",cassava roots,cassava roots,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021 ",
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,alcoholic beverage,Impeke,,"Sorghum beer. Impeke is a traditional food made from sorghum (Sorghum vulgare) and is primarily consumed by people in the Mugamba region, located from the center to the south of Burundi. For the production processes of this beer malting and brewing are followed.",sorghum,sorghum (sorghum vulgare),"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021 ",
Africa,Sub-Saharan Africa,Eastern Africa,"Ethiopia,Eritrea,Somalia","231,232,706",fermented cereal,Injera,,"Acidic, sourdough, leavened, pancake-like bread. Injera (Ethiopian bread), resembles a pancake and is typically made from teff. This thin bread is prepared using teff flour, water, and a starter obtained from previously fermented mix, undergoing successive fermentations. Injera holds a significant place as a traditional and widespread staple food consumed throughout Ethiopia and Eritrea, and in some parts of Somalia . ",teff grain,Teff flour,"Neela, S., Fanta, S.W. (2020). Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments. Journal of Ethnic Foods, 7(1). https://doi.org/10.1186/s42779-020-00069-x ",
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,fermented roots,Inyange,,"Cassava based fermented product. Cassava roots are peeled, washed, and cut into pieces before being sun-dried for a day. Then, they are piled together, covered with plantain leaves or straw, and left to ferment for five days. The fermentation process is indicated by the appearance of moulds on the surface. After fermenting, the moulds are scraped off, and the cassava pieces are sun-dried again. After that they are pounded until slightly dark colored flour is obtained. ",cassava root,cassava roots,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021 ",
Asia,Southern Asia,,India,356,fermented vegetables,"Inziangsang, Inziangdui",,"Inziangsang is a fermented leafy vegetable product of Nagaland and Manipur, located in North-East India. Produced from mustard leaves, this preparation bears a strong resemblance to gundruk, another fermented vegetable product.",mustard leaves,Mustard leaves,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Tamang, J. P., Tamang, B., Schillinger, U., Franz, C. M. a. P., Gores, M., & Holzapfel, W. H. (2005). Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. International Journal of Food Microbiology, 105(3), 347–356. https://doi.org/10.1016/j.ijfoodmicro.2005.04.024",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented legumes,Iru,,"It is a fermented seed condiment, traditionally produced from African locust bean (Parkia biglobosa). It has important flavoring and nutritious attributes, and is a good source of proteins,  essential amino acids, fatty acids and B vitamins particularly riboflavin. It is very common across West Africa and there are multiple names and variants thereof (Known in Benin as Afitin, iru and sonru; in Niger as Dawadawa; Burkina Faso as Soumbala; in Senegal and Mali as Netetou.)",locust bean,African locust beans (Parkia biglobosa),"Azokpota, P., Hounhouigan, D. J., & Nago, M. C. (2006). Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. International Journal of Food Microbiology, 107(3), 304–309. https://doi.org/10.1016/j.ijfoodmicro.2005.10.026",Wikipedia contributors. (2023). Iru (food). Wikipedia. https://en.wikipedia.org/wiki/Iru_(food)
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,alcoholic beverage,Isongo,,"Brewed banana juice. It is a traditional beverage crafted from the juice of unique banana varieties. It is predominantly enjoyed in about 75% of Burundi, where banana cultivation plays a vital role in the agricultural sector. Compared to Urawa, a very similar product, the juice obtained at the end of the process is not diluted with water, which lead to an higher content of alcohol.",cavendish banana,"bananas (Ikisubi, Ibitsirye and Mugomozi)","Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021 ",
"Asia,Africa,Oceania","Southern Asia,Northern Africa,Sub-Saharan Africa,Western Asia,Melanesia","nan,Eastern Africa","Afghanistan,Algeria,Mauritius,Azerbaijan,Bangladesh,Egypt,Ethiopia,Fiji,India,Iran (Islamic Republic of),Iraq,Nepal,Pakistan,Sri Lanka,Syrian Arab Republic,Tunisia,Turkey","004,012,480,031,050,818,231,242,356,364,368,524,586,144,760,788,792",fermented cereal,Jalebi,"Hindi: जलेबी, Urdu: جلیبی‎, Egyptian: مشبك, Iran: زولبیا, Nepal: जेरी etc.","Jalebi are crispy, sweet and deep-fried snacks. Typically a batter is made from wheat flour, black gram, dahi, ghee and water. This is then fermented for 6-8 h and then deep fried in oil. Finally they are drenched in sugar syrup. Jalebi are known under many different names and produced in various countries and regions, where the ingredients and production can vary accordingly.  ","wheat, black gram bean, cow milk","wheat (Triticum aestivum) flour, black gram (Vigna mungo), amount of dahi (curd) and gee (butter) ","Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Tamang, J. P., Cotter, P. D., Endo, Han, N. S., Kort, R., Liu, Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Shangpliang, H. N. J., & Tamang, J. P. (2023). Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India. Food Research International, 172, 113130. https://doi.org/10.1016/j.foodres.2023.113130","Wikipedia contributors. (2023, October 27). Jalebi. Wikipedia. https://en.wikipedia.org/wiki/Jalebi"
Americas,Latin America and the Caribbean,South America,Brazil,076,fermented cereal,Jamin-bang,,"Bread, cake-like. The Kaingang Indians of Brazil produce a fermented maize product using a traditional method. Maize is soaked in water, ground into a pulp, and then left to ferment for 3-6 days. The fermented mixture is shaped into flat cakes and baked. ",corn,maize,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7, Campbell-Platt, G. (1987). Fermented foods of the world: A Dictionary and Guide. Butterworth-Heinemann. ",
Asia,Southern Asia,,India,356,fermented meat,"Jamma, Geema",,"Geema (also known as jamma) is a  fermented goat sausages originating from the Kumaun Himalayas. For geema preparation, red goat meat is finely chopped and combined with ground finger millet (Eleusine coracana), locally referred to as timbur (Zanthoxylum sp.), chili powder, and salt. A modest quantity of fresh animal blood and water is also integrated. Following a 15–20 minute boiling process, the product undergoes a drying and smoking phase spanning 15–20 days.","sheep, finger millet seed","red goat meat, finger millet","Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Burçin Özvural, E., & Vural, H. (2014). Fermented Sausages from Other Meats. In F. Toldrá, Y.H. Hui, I. Astiasarán, J.G. Sebranek & R. Talon (Eds.), Handbook of Fermented Meat and Poultry (pp. 339–343). https://doi.org/10.1002/9781118522653.ch39",
Asia,Southern Asia,,"India,Nepal","356,524",alcoholic beverage,"Jao ko jaanr, Jaun ko jaanr",,Jao ko jaanr is a mildly alcoholic and slightly acidic beverage produced from barley. ,barley,Barley,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Tamang, Thapa, Rai, Yonan, H., Dewan, Tamang, Sharma, R. M., Chettri, Mukhopadhyay, & Pal, B. (2007). Food consumption in Sikkim with special reference to traditional fermented foods and beverages: A. Micro-level Survey. Journal of Hill Research, 20(1).,
Tamang, & Rai, B. (1996). INDIGENOUS FERMENTED FOOD BEVERAGES OF DARJEELING HILLS AND SIKKIM: PROCESS AND PRODUCT CHARACTERIZATION. Journal of Hill Research, 9(2), 401–411. http://dspace.cus.ac.in/jspui/handle/1/1366 ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented fish,Jeotgal,젓갈,"Jeotgal describes traditional korean fermented fish products made from the meat and/or intestines of various types of fish or shellfish after adding  ∼20–30% w/w salt. Depending on the fish, salt concentration and temperature, the maturation period varies. There are numerous different types of Jeotgal, that vary by region or ingredients. Some examples for Jeotgal are ""saeujeot (紫蝦醢, shrimp jeot), taegu-aljeot (卵醢, cod roe jeot), dwaejikogijeot (醓醢, pork jeot), dalpaengijeot (蝸醢, snail jeot), kajamisikhae (食醢, flatfish shikhae), jogijeot (黃魚醢, yellow corvina jeot), and songeo-aljeot (松魚醢, trout roe jeot)"" (Koo et al. 2016).","fish, crustecean","fish, shellfish","Koo, O. K., Lee, S. J., Chung, K. R., Jang, D. J., Yang, H. J., & Kwon, D. Y. (2016). Korean traditional fermented fish products: jeotgal. Journal of Ethnic Foods, 3(2), 107–116. https://doi.org/10.1016/j.jef.2016.06.004","Wikipedia contributors. (2023an, October 15). Jeotgal. Wikipedia. https://en.wikipedia.org/wiki/Jeotgal"
Asia,South-eastern Asia,,Malaysia,458,fermented vegetables,Jeruk,,"Jeruk is a fermented type of pickle from Malaysia. The vegetables and fruits used are too pungent or sour to be consumed fresh in the surplus seasons so they are fermented. Typical vegetables are onion, cucumber, gherkins, ginger, leek, bamboo shoots and other vegetables depending on the season. Fruits are typically young and immature e.g. pineapple, kendong, papaya and mango. Processing includes cutting, soaking in brine and fermenting for weeks or months at room temperature. Especially in low-income rural groups Jeruk is consumed. ","onion, ginger, cucumber, leek, bamboo plant, pineapple, papaya, mango, june plum","onion, ginger, cucumber, leek, bamboo plant, chilli, pineapple, papaya, mango, kendong","Ajibola, O. O., Thomas, R., & Bakare, B. F. (2023). Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. In Food Science and Human Wellness (Vol. 12, Issue 5, pp. 1493–1509). Tsinghua University Press. https://doi.org/10.1016/j.fshw.2023.02.011
",
Asia,Eastern Asia,,China,156,fermented vegetables,Jiang-gua,,"Jiang-gua is a popular fermented cucumber product from Taiwan. Cucumbers are washed, cut, salted and covered in a bucket for 4-5h. The water is drained and the cucumbers are mixed with vinegar and sugar. Fermentation continues for 1 day at 6-10°C or longer. The product can be used as seasoning and is found in almost every market in Taiwan.","cucumber, sugarcane plant","Cucumber, sugarcane plant","Chen, Y., Wu, H., Lo, Lin, W., Hsu, C., P., & Yanagida, F. (2012). Isolation and characterisation of lactic acid bacteria from jiang‐gua (fermented cucumbers), a traditional fermented food in Taiwan. In Journal of the Science of Food and Agriculture (Vol. 92, Issue 10, pp. 2069–2075). Wiley. https://doi.org/10.1002/jsfa.5583",
Asia,Eastern Asia,,China,156,fermented vegetables,Jiang-sun,,"Jiang-sun is a fermented bamboo shoot product from Taiwan. Bamboo shoots are defoliated, cut, mixed with salt, sugar and fermented soybeans (dochi). The mixture is fermented for 3-4 weeks. It is used as a seasoning for fish, pork, chicken and other foods. ","soybean, bamboo plant, sugarcane plant","fermented soybean, bamboo shoots, salt, sugar","Chen, Y., Wu, H., Liu, C., Chen, & Yanagida, F. (2010). Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan. In Journal of the Science of Food and Agriculture (Vol. 90, Issue 12, pp. 1977–1982). Wiley. https://doi.org/10.1002/jsfa.4034",
Asia,Southern Asia,,India,356,alcoholic beverage,Jou,,"Jou holds a significant role in the socio-cultural community  of the Boros . In earlier times, over 50 plant species were employed to create Amao, the key ingredient for brewing Jou. However, in recent times, only a few plant species that are readily accessible in their surroundings are utilized. This traditional beverage is produced through the fermentation of cooked rice (jumai) using a locally crafted yeast starter culture known as Amao. When glutinous rice is not used, the resulting product is called matta.
",rice,glutinous Rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Basumatary, T.K., Terangpi, Brahma, C.K., Boro, H., Narzary, Medhi, & Bose, S. (2014). Jou: the traditional drink of the Boro tribe of Assam and North East India. Journal of Scientific and Innovative Research. http://www.jsirjournal.com/Vol3_Issue2_20.pdf",
Europe,Northern Europe,,Finland,246,cheese,Juustoleipä,,Juustoleipä ('cheese bread') is a finnish fresh cheese that was traditionally made from reindeer or cow milk. The curd was pressed and the resulting platters toasted on an open fire. ,"cow milk, caribou milk","cow milk, reindeer milk","Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023m, October 18). Bread cheese. Wikipedia. https://en.wikipedia.org/wiki/Bread_cheese"
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,alcoholic beverage,"Kachasu, Tototo, Nipa",,"Kachasu is fermented into a highly intoxicating distilled alcoholic spirit. It is usually made from maize meal. Bulrush, finger millet meal and various fruits can be used instead. Sugar and yeast are added into a pot of cooked slurry. It is sealed with clay and fermented for 4-7 days. The brew is then distilled over a small fire into bottles. It contains between 9-41% alcohol. ","corn, finger millet seed, pearl millet seed","Maize, finger millet seed, bulrush, various fruits","Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, Issue 1, pp. 1–11). Elsevier BV. 
https://doi.org/10.1016/s0168-1605(99)00154-3",https://en.wikipedia.org/wiki/Kachasu
Europe,Northern Europe,,Iceland,352,fermented fish,Kaest skata,Kæst skata,Kæst skata is an Icelandic winter specialty consisting of fermented skate. Skate fish is typically buried in sand and left to ferment for 6 months - a process which gives the fish its recognizable smell of ammonia,skate fish,fish (skate fish),"Steingrímsdóttir, L., Þorkelsson, G., & Eythórsdóttir, E. (2018). Food, nutrition, and health in Iceland. In V. Andersen, E. Bar & G. Wirtanen (Eds.), Nutritional and Health Aspects of Food in Nordic Countries (1st ed., pp. 145–177). Academic Press. https://doi.org/10.1016/b978-0-12-809416-7.00006-8","Wikipedia-Autoren. (2004, December 24). Kæst skata. https://de.wikipedia.org/wiki/K%C3%A6st_skata"
Asia,Southern Asia,,India,356,cheese,"Kalari, Kradi",,"Kalari or Kradi is a traditional cheese of the Himalayan region. Produced from buffalo buttermilk, this fresh cheese undergoes a fermentation process driven by the naturally in the milk occurring microorganisms.",buffalo milk,buffalo buttermilk,"Mushtaq, M., Gani, A., & Masoodi, F. A. (2019). Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties. LWT, 104, 53–60. https://doi.org/10.1016/j.lwt.2019.01.024",
Oceania,Australia and New Zealand,,New Zealand,554,fermented cereal,Kanga Kopiro,,"Kanga Kopiro is a fermented maize product from the Maori. Corn is put into sacks or muslin bags, which are suspended in running fresh water. They can be placed in a tin or drum alternatively. The corn ferments  for 2-3 months. Then it is washed and ground with a mincer or mortar. The ground paste can be dried and used for baking, cooked as a porridge or dessert. ",corn,Maize,"Whyte, R., Hudson, J. A., Hasell, S., Gray, M., & O’Reilly, R. (2001). Traditional Maori food preparation methods and food safety. In International Journal of Food Microbiology (Vol. 69, Issue 3, pp. 183–190). Elsevier BV. https://doi.org/10.1016/s0168-1605(01)00547-5
",
Oceania,Australia and New Zealand,,New Zealand,554,fermented cereal,Kanga Kopuwai,,"Kanga-Kopuwai is a maize gruel from the Maori. It is prepared by fermenting whole maize cobs under water for 3 months. The kernels are removed, grinded into a paste and boiled to get the final product.",corn,Maize,"Bender, D. A., & Bender, A. E. (2000). Benders’ dictionary of nutrition and food technology. In Acta Alimentaria (Vol. 29, Issue 4, pp. 393–394). Akademiai Kiado Zrt. https://doi.org/10.1556/aalim.29.2000.4.10
https://www.sciencedirect.com/book/9781845690519/benders-dictionary-of-nutrition-and-food-technology
",
Asia,Southern Asia,,India,356,fermented cereal,Kanji,കഞ്ഞി,"Kanji is a beer-like beverage that is popular in northern India. Its preparation involves purple or sometimes orange variants of carrots (Daucus carota L. var. sativa DC.) and beets (Beta vulgaris L.). Spices are added, followed by inoculation with a small portion from a preceding batch of Kanji. It's important to note that this product differs from the south Indian kanji, which is prepared in a two-step process involving torani, a rice ferment, as the inoculum for the carrot mixture.","beet, carrot",orange variants of carrots (Daucus carota L. var. sativa DC.) and beets (Beta vulgaris L.),"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Batra, L. R., & Millner, P. D. (1974). Some Asian Fermented Foods and Beverages, And Associated Fungi. Mycologia, 66(6), 942–950. https://doi.org/10.1080/00275514.1974.12019699 ","Wikipedia contributors. (2023, September 4). Kanji (food). Wikipedia. https://en.wikipedia.org/wiki/Kanji_(food)"
Europe,Western Europe,,Netherlands,528,cheese,Kanterkaas,,Kanterkaas (PDO) is a traditional Gouda-style dutch cheese that is made with cumin. It originates from Friesland and  Westerkwartier is matured for 4-12 months. It's equivalent but with added cloves is Nagelkaas. ,cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023, April 3). Kanterkaas. Wikipedia. https://en.wikipedia.org/wiki/Kanterkaas"
Asia,South-eastern Asia,,Thailand,764,fermented fish,Kapi,,"Kapi is a traditional fermented shrimp paste from Thailand. Shrimp or krill are mixed with salt in a 5:1 ratio (shrimp:salt, w/w), sun-dried, ground and fermented in an earthen jar for 3-6 months. The product is consumed as a condiment and is a crucial ingredient for the Southeast Asian region.","shrimp, krill","shrimp, krill","Faithong, N., Benjakul, S. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation. J Food Sci Technol 51, 2463–2471 (2014). https://doi.org/10.1007/s13197-012-0762-4",
Asia,Southern Asia,,India,356,fermented fish,Karati,,"Karati is a dried and salted side dish. To produce it, fish are washed and salted and then left to dry in the sun for 4-7 days. The fish are then matured at room temperature for 3-4 months. ",indian river shad,"Fish (Gudusia chapra Hamilton), salt","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Thapa, Pal, J., & Tamang, J. P. (2007). Microbiological profile of dried fish products of Assam. Indian Journal of Fish, 54(1), 121–125. https://api.semanticscholar.org/CorpusID:59448616",
Europe,"Southern Europe,Eastern Europe",,"Albania,Bulgaria,North Macedonia,Serbia,Romania,Russian Federation","008,100,807,688,642,643",cheese,Kashkaval,,"This is the eastern European version of caciocavallo cheese, done prevalently in Albania, Bulgaria, North Macedonia, Serbia, and Romania but also Russia. Kashkaval cheese is a semi-hard cheese that was originally made from sheep's milk. However, nowadays, it is produced from a variety of milks, including cows, goats, buffalo, or a combination of these, which can be either raw or pasteurized. Kashkaval cheese falls under the category of pasta filata cheeses, where the curd undergoes a hot bath during the production process.","sheep milk, cow milk, buffalo milk, goat milk","originally sheep's milk, today also cow, goat, buffalo or a combination of those milk","El-Kholy, A. M., Abou El-Nour, ; A M, Khalil, R. A. M., El-Safty, ; M S, & Mokbel, S. M. (2020). Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties. Ismailia Journal of Dairy Science & Technology, 7(1), 45–53. https://doi.org/10.21608/IJDS.2020.156301",
Europe,Southern Europe,,Greece,300,cheese,Kasseri,"Kaşar, κασέρι, kaşar","Kasseri, a classic semi hard Greek-Turkish cheese, is crafted from unpasteurized sheep milk, often with a limited addition of up to 20% goat milk. This cheese has a resilient and springy texture. It typically is matured for at least 4 and up to 12 months. This cheese has been produced in Greece since the 19th century.","goat milk, sheep milk",unpasteurized goat's and sheep's milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley","Kasseri - Cheese.com. (n.d.). https://www.cheese.com/kasseri/
Wikipedia contributors. (2023, September 27). Kasseri - Wikipedia. https://en.wikipedia.org/wiki/Kasseri "
Asia,Eastern Asia,,Japan,392,fermented fish,Katsuobushi,鰹節,"Katsuobushi (or also called Bonito flakes) are made from cooked, smoked and then mold-fermented skipjack tuna. The resulting hard filets are shaved into fine flakes which are used for seasoning. ",skipjack tuna,skipjack tuna ,"Takenaka, S., Nakabayashi, R., Ogawa, C., Kimura, Y., Yokota, & Doi, M. (2020). Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi. International journal of food microbiology, 327, 108654.","Wikipedia contributors. (2023ad, October 1). Katsuobushi. Wikipedia. https://en.wikipedia.org/wiki/Katsuobushi"
Africa,Northern Africa,,Sudan,729,fermented legumes,Kawal,,"Kawal is a sudanese food condiment made by alkaline fermentation of the senna obtusifolia leaves. Techniques for processing include pounding, fermentation and drying. After the rainy season the plant is harvested and pounded into a paste. The paste is put into a jar, buried, and placed in a shady place for fermentation for 15 days. Additionally it can be molded into balls and dried in the sun. ",cassia leaves,leaves of legume (Cassiasp.) senna obtusifolia leaves,"Waongo, B., Pupin, M., Duban, Chataigne, G., Zongo, O., Cisse, H., Savadogo, A., & Leclere, V. (2023). Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides. In Scientific African (Vol. 20, p. e01714). Elsevier BV. 
https://doi.org/10.1016/j.sciaf.2023.e01714
",https://en.wikipedia.org/wiki/Kawal_(food)
"Asia,Europe","Southern Asia,Western Asia,Southern Europe,Central Asia",,"Iran (Islamic Republic of),Iraq,Georgia,Turkey,Greece,Lebanon,North Macedonia,Serbia,Syrian Arab Republic,Montenegro,Bosnia and Herzegovina,Afghanistan,Azerbaijan,Kazakhstan,Pakistan","364,368,268,792,300,422,807,688,760,499,070,004,031,398,586",dairy product,"Kaymak, Kajmak, Kaimak, Gemagh, Geymar",Persian: سَرشیر Saršir; Arabic: قشطة Qeshta or قيمر Geymar; Kurdish: Qeymax,"Kaymak is a creamy, fermented dairy product made from cows or buffalo milk. To make it, raw milk is cooked and the resulting higher fat milk left to mildly ferment.  ","cow milk, buffalo milk","cow milk, buffalo milk","Çakmakçı, S., & Hayaloğlu, A. A. (2011). Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product. International Journal of Dairy Technology, 64(3), 444–450. https://doi.org/10.1111/j.1471-0307.2011.00687.x","Wikipedia contributors. (2023, September 27). Kaymak - Wikipedia. https://en.wikipedia.org/wiki/Kaymak"
Asia,South-eastern Asia,,Indonesia,360,fermented cereal,Kecap,,"""Kecap is an Indonesian soy sauce and usually traditionally made by small-scale producers, with little or no innovation in the process since ancient times. Black soybeans are boiled to undergo spontaneous solid-state fermentation (SSF) before being subjected to brine fermentation. After the brine is filtered, the filtrate is boiled together with caramel and spices, yielding the final product, kecap. [...] There are two types of kecap, sweetened soy sauce (kecap manis) and salty soy sauce (kecap asin)."" (Surono. 2016)",soybean,soybeans,"Surono, I.S. (2016). Ethnic Fermented Foods and Beverages of Indonesia. In: J. Tamang (Ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_14","Wikipedia contributors. (2023, October 24). Soy sauce. Wikipedia. https://en.wikipedia.org/wiki/Soy_sauce"
"Europe,Asia","Southern Europe,Western Asia",,"Greece,Cyprus","300,196",cheese,Kefalotyri,"κεφαλοτύρι, talar peyniri",Kefalotyri is a traditional hard and salty Greek cheese that has been made since the Byzantine era. It is produced from sheep or goat milk or mixtures of them. Cow milk may also be used. ,"goat milk, sheep milk, cow milk","sheep, goat or cow milk","Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023, March 15). Kefalotyri. Wikipedia. https://en.wikipedia.org/wiki/Kefalotyri"
Europe,Eastern Europe,,Russian Federation,643,dairy product,Kefir,"kephir, kefyr, kiaphur, kefer, kepi, knapon, kippi","Kefir is a fermented milk product having slight acidic taste, natural carbonation, and aroma. The major difference between kefir and other traditional fermented milk originate due to presence of variable microflora that resides in a closed matrix system of kefir grains. Kefir grains can be characterized as small cauliflower florets or cooked rice, having a length of 10–30 mm, irregularly shaped, white to yellowish in color, lobed, having firm texture and slimy appearance. It can be made from sheep, cow, and goat milk.","cow milk, goat milk, sheep milk","Goat, sheep, cow","Ahmed, Z., Wang, Y., Ahmad, A., Khan, S. T., Nisa, M., H., & Afreen, A. (2013). Kefir and Health: A Contemporary Perspective. In Critical Reviews in Food Science and Nutrition (Vol. 53, Issue 5, pp. 422–434). Informa UK Limited. https://doi.org/10.1080/10408398.2010.540360
",https://en.wikipedia.org/wiki/Kefir
"Africa,Americas","Sub-Saharan Africa,Latin America and the Caribbean","Western Africa,South America,Caribbean","Ghana,Côte d'Ivoire,Togo,Benin,Guyana,Jamaica","288,384,768,204,328,388",fermented cereal,Kenkey,,"Kenkey is a traditional fermented maize dish in Ghana, but also eaten in other regions. Its production involves fermenting maize into a sour meal, then cooking it. The essential stages of kenkey production involves steeping and milling maize kernels, which are mixed with water and left to naturally ferment into a sourdough mixture. This dough is partially cooked into a gelatinous paste, encased in dried plantain leaves or maize husks, and finally cooked. It is also known as kɔmi, otim, kooboo or dorkunu. ",corn,Maize,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Yeboah, C. O.-., Awua, W. a.-., Saalia, F., Bennett, B., Annan, T., Dawson, E. S., & Anyebuno, G. (2018). Application of a value chain approach to understanding white kenkey production, vending and consumption practices in three districts of Ghana. African Journal of Food, Agriculture, Nutrition and Development. https://doi.org/10.18697/ajfand.82.17090 ",Wikipedia contributors. (2023). Kenkey. Wikipedia. https://en.wikipedia.org/wiki/Kenkey
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",fermented vegetables,Khalpi,,"To make Khalpi, matured cucumbers are sliced, sun-dried for 2 days, and placed in a bamboo vessel called 'dhungroo' for 4–7 days for fermentation (at room temperature). Khalpi is consumed as a pickle after seasoning with mustard oil, salt, and powdered chilies.",cucumber,Cucumber  (Cucumis sativus L.) ,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520","Wikipedia contributors. (2023, October 15). List of Nepalese dishes. Wikipedia. https://en.wikipedia.org/wiki/List_of_Nepalese_dishes"
Asia,Southern Asia,,India,356,fermented cereal,Khaman,,"Khaman, resembling dhokla, is exclusively produced from bengal gram flour. It holds an important place as traditional product  of Gujarat. Khaman is a soft,  yellow and spongy  achieved through fermentation (acid leavening). It has  a distinct spicy flavor. The fermentation process of khaman notably involves leavening and acidification of the batter. It's important to note that khaman's storage quality is limited, necessitating its preparation and consumption within one day.",bengal gram,Bengal gram,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Shrestha, R., Mehta, M., & Shah, G. (2017). Isolation and characterization of Khaman fermenting microorganisms. Trends in Bioscience, 10(8), 1574–1576. https://www.researchgate.net/publication/315208879_Isolation_and_Characterization_of_Khaman_Fermenting_Microorganisms","Wikipedia contributors. (2023, September 27). Khaman. Wikipedia. https://en.wikipedia.org/wiki/Khaman"
Asia,South-eastern Asia,,Thailand,764,fermented cereal,"Khanom jeen, Khanom chin ",,"Khanom jeen is a traditional rice noodle consumed in Thailand. Broken rice grains are fermented for a few days, wet milled and left to precipitate as rice flour. Excess water is removed with a weight. Before kneading and extruding the noodles the rice flour is pre-cooked. The noodles are boiled, cooled in tap water and dried on racks. ",rice,rice,"Keatkrai, J., & Jirapakkul, W. (2010). In ScienceAsia (Vol. 36, Issue 1, p. 46). Science Society of Thailand. https://doi.org/10.2306/scienceasia1513-1874.2010.36.046
",https://en.wikipedia.org/wiki/Khanom_chin
Asia,South-eastern Asia,,Thailand,764,fermented cereal,"Khao-maak, Khaomak",,"Khao-Maak is an alcoholic semi-solid rice cake from Thailand. It is made from glutinous rice inoculated with a starter (Loog-Paeng), then wrapped in banana leaves or lotus leaves. The rice is soaked, steamed, drained, ground and left to ferment for 72h at room temperature. The product is served cold as a dessert with an alcoholic taste.",rice,Rice,"Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3",
Asia,"Southern Asia,Eastern Asia",,"India,Bhutan,Nepal,China","356,064,524,156",fermented meat,Kheuri,,"To make Kheuri, pieces of beef meat and fat are mixed with salt and pressed in a sheep's stomach. This is then pressed for 5-10 h and traditionally kept in the kitchen at ambient temperature to ferment for up to 2 months. 
","cattle, sheep","Beef meat, sheep's stomach","Rai, A. K., Palni, U., & Tamang, J. P. (2009a). Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(1), 104–109. http://dspace.cus.ac.in/jspui/bitstream/1/1357/1/IJTK-Meat%202009.pdf",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented cereal,Kichudok,,Kichudok is a steamed cake made from fermented rice flour and is a traditional Korean dish. ,rice,rice,"Mishra, S., Aravind, S. M., Charpe, P., Ajlouni, Ranadheera, C. S., & Chakkaravarthi, S. (2022). Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. Food Bioscience, 102082.
",
Africa,Sub-Saharan Africa,Western Africa,"Nigeria,Niger","566,562",fermented meat,Kilishi,kilishi,"Kilishi is a spicy Nigerian beef jerky. It is a popular snack from Northern Nigeria and made from cow, sheep or goat meat. It is produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is commonly eaten with pap (akamu), cassava flakes (garri), and other accompaniments.","cattle, sheep, goat","cattle, sheep, or goat meat","Inusa, S. K., & Muhammad, B. F. (2021). Evaluation of sensory properties of Kilishi prepared from fermented cattle and camel beef in Semi-arid Nigeria. In Nigerian Journal of Animal Production (Vol. 48, Issue 5, pp. 113–123). Nigerian Society for Animal Production (NSAP). https://doi.org/10.51791/njap.v48i5.3191
",https://en.wikipedia.org/wiki/Kilishi
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented vegetables,Kimchi,김치,"""Kimchi is the most important traditional fermented food in Korea and one of the most widely consumed in other East Asian countries like Japan and China. [...] Although Chinese cabbage is more often reported as the major ingredient, as many as 30 different types of vegetables, including radish, young Oriental radish, ponytail radish, and cucumber may be used as well."" (Patra et al. 2016)",cabbage,chinese cabbage and many other types of vegetables are used,"Patra, J. K., Das, G., Paramithiotis, S., & Shin, H. S. (2016). Kimchi and other widely consumed traditional fermented foods of Korea: a review. Frontiers in microbiology, 7, 1493.","Wikipedia contributors. (2023ce, December 11). Kimchi. Wikipedia. https://en.wikipedia.org/wiki/Kimchi"
Oceania,Australia and New Zealand,,New Zealand,554,fermented fish,Kina,,"Kina is fermented sea urchin from the Maori. Sea urchins are harvested and prepared in two ways. In the first way the Kina are collected during spring, placed in container of water and stored up to 3 weeks. They are then eaten immediately. In the second method Kina are collected, placed in a hole underground, covered with plastic sheet and left for 3-4 months. They are then packed into Poha ""kits"" and either re-buried or eaten. Kina are consumed as a drink after adding fresh water. ",sea urchin,Sea urchin,"Hudson, J. A., Hasell, S., Whyte, R., & Monson, S. (2001). Preliminary microbiological investigation of the preparation of two traditional Maori foods (Kina and Tiroi). In Journal of Applied Microbiology (Vol. 91, Issue 5, pp. 814–821). Oxford University Press (OUP). https://doi.org/10.1046/j.1365-2672.2001.01437.x
",
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",fermented legumes,Kinema,किनेमा,"Kinema is a traditional fermented food made from soybeans. Therefore the soybeans are cleaned, washed, soaked and drained from excess water. Then the seeds can easily been dehulled. These seeds are put either in an earthen oven or a bamboo basket to ferment for 1-3 days until the desired ammonia flavor has developed.",soybean,Soybean,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Sarkar, P., Tamang, Cook, & Owens, J. (1994). Kinema — a traditional soybean fermented food: proximate composition and microflora. Food Microbiology, 11(1), 47–55. https://doi.org/10.1006/fmic.1994.1007","Wikipedia contributors. (2023ae, November 11). Kinema. Wikipedia. https://en.wikipedia.org/wiki/Kinema"
Africa,Northern Africa,,Egypt,818,alcoholic beverage,Kishk,Kishk,"Kishk is a fermented wheat-milk mixture.  The main ingredients of Kishk are laban zeer with boiled, dried and crushed whole wheat grains","wheat, cow milk","wheat, cow milk","Gadallah, M. G. E., & Hassan, M. F. Y. (2019). Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials. In Journal of the Saudi Society of Agricultural Sciences (Vol. 18, Issue 1, pp. 95–101). Elsevier BV. https://doi.org/10.1016/j.jssas.2017.02.003
",https://en.wikipedia.org/wiki/Kashk
Europe,Southern Europe,,Slovenia,705,dairy product,Kislo mleko,,"Kislo mleko is a naturally fermented milk product. Kislo mleko is a slovenian term, meaning ""soured milk"".",cow milk,raw cow milk,,"Krajnc, N., & Krajnc, N. (2023). Kako pripraviti domače kislo mleko? Naša Super Hrana. https://www.nasasuperhrana.si/clanek/kislo-mleko/, NPSelection. (2020, October 28). Fermented Milk Products From All Over  the World • Kislo mleko. natprosel. https://www.yogurtathome.com/single-post/2020/04/14/fermented-milk-products-from-all-over-the-world-e2-80-a2-kislo-mleko "
Africa,"Northern Africa,Sub-Saharan Africa","nan,Middle Africa,Eastern Africa","Sudan,Chad,South Sudan,Uganda,Kenya","729,148,728,800,404",fermented cereal,"Kisra, Kissra",,"Kisra is a pancake-like flat bread made of sorghum flour. It has been a staple food for a long time in Sudan. The dough is baked shortly on a hot steal plate. This process is called ""aowasa"" and is unique to Sudan. ",sorghum,sorghum,"Ibnouf, F. O. (2012). The Value of Women’s Indigenous Knowledge in Food Processing and Preservation for Achieving Household Food Security in Rural Sudan. In Journal of Food Research (Vol. 1, Issue 1). Canadian Center of Science and Education.
https://doi.org/10.5539/jfr.v1n1p238",https://en.wikipedia.org/wiki/Kisra
Americas,Northern America,,Greenland,304,fermented meat,Kiviak,,"Kiviak (kiviaq), a traditional Inuit dish from Greenland, involves fermenting small auks, a type of seabird, within a seal skin. Up to 500 auks are stuffed into the seal skin with beaks and feathers, sealed with seal fat, and hidden among stones for about three months. This fermentation process yields a distinctive flavor. The resulting kiviak is consumed during the Arctic winter, often on special occasions like birthdays and weddings. ","auk, seal","little auk (Alle Alle), bird","Fox-Turnbull, W., & Reinsfield, E. (2021). Technology across boundaries: preserve or perish. International Journal of Technology and Design Education, 32, 2385–2401. https://doi.org/10.1007/s10798-021-09700-7","Wikipedia contributors. (2023, June 17). Kiviak. Wikipedia. https://en.wikipedia.org/wiki/Kiviak"
Africa,Sub-Saharan Africa,Eastern Africa,"Tanzania, United Republic of",834,fermented roots,Kivunde,,"Kivunde is a traditional fermented cassava product from Tanzania. Cassava roots are washed, boiled and then fermented up to a week. The final product has a smooth texture and fruity aroma. ",cassava,cassava,"Flibert, G., Abel, T., & Aly, S. (2016). African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review. In International Journal of Current Microbiology and Applied Sciences (Vol. 5, Issue 10, pp. 664–687). Excellent Publishers. 
https://doi.org/10.20546/ijcmas.2016.510.074
",
Asia,"Southern Asia,Eastern Asia",,"India,Nepal,Bhutan,China","356,524,064,156",alcoholic beverage,Kodo ko jaanr,,"Kodo ko jaanr is an alcoholic beverage made from fermented finger millet.  The seeds of finger millet are washed and cooked. It is then cooled down, packed, covered and kept for 2-3 days for the saccharification. Fermentation process depends on the season: 2-3 days in summer and 5-7 days in winter. The final product has a sweet flavor and is mild alcoholic.",finger millet seed,Finger millet,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Thapa, & Tamang, J. P. (2004). Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas. Food Microbiology, 21(5), 617–622. https://doi.org/10.1016/j.fm.2004.01.004,
Thapa, J. P. (2006). Microbiological and physio-chemical changes during fermentation of Kodo ko Jaanr, a traditional alcoholic beverage of the Darjeeling Hills and Sikkim. Indian Journal of Microbiology, 46(4), 333–341. http://dspace.cus.ac.in/jspui/handle/1/1353 ",
Africa,Sub-Saharan Africa,Western Africa,"Ghana,Nigeria","288,566",fermented cereal,Koko ,,"Koko is a millet porridge, and a fermented food staple in Ghana and Nigeria. It's commonly enjoyed as a midday meal or a snack. The millet grains are first steeped and then left to ferment. Sugar, milk and groundnuts are typically added before consumption. ",millet seed,millet seed,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 
Nout, M., Kok, B. C., Vela, E., Nche, P., & Rombouts, F. (1995). Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana. Food Research International, 28(6), 599–604. https://doi.org/10.1016/0963-9969(95)00059-3 
Lei, V., & Jakobsen, M. (2004). Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of Applied Microbiology, 96(2), 384–397. $https://doi.org/10.1046/j.1365-2672.2004.02162.x ",Wikipedia contributors. (2023). Koko (millet porridge). Wikipedia. https://en.wikipedia.org/wiki/Koko_(millet_porridge)
Africa,Sub-Saharan Africa,Western Africa,Ghana,288,fermented cereal,Koko sour water,,The liquid top-layer of the fermented koko porridge is called koko sour water and consumed as a refreshing drink. It's assumed to have a lot of viable lactic acid bacteria which have beneficial effects according to the local population.,corn,,"Lei, V., and Jakobsen, M. 2004. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of applied microbiology 96(2): 384-397. https://doi.org/10.1046/j.1365-2672.2004.02162.x",
Europe,Southern Europe,,Greece,300,cheese,Kopanisti,Κοπανιστή,"Kopanisti (PDO) is a cheese greek salty and aromatic cheese produced with sheep, cow or goat milk or a mixture of these. It has been produced for more than 300 years mainly in the island Cycladic of Mykonos in the Aegean sea. It owes its particular spicy flavor to the by-products of the growth of microorganisms (molds and yeasts) and in some cases it is called the ""Greek Roquefort"". A characteristic of Kopanisti is the inoculation of fresh curd with 1 percent ripe cheese (called ""Mana""). ","sheep milk, goat milk, cow milk","cow, sheep, goat milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,","Wikipedia contributors. (2023, March 12). Kopanisti - Wikipedia. https://en.wikipedia.org/wiki/Kopanisti"
"Europe,Asia","Eastern Europe,Eastern Asia",,"Russian Federation,China,Mongolia","643,156,496",dairy product,Koumiss,"koumiss, kumiss","A fermented milk product prepared from mare's milk.  It is eaten both as a food and an alcoholic beverage. Conventionally, fermentation of Koumiss occurs in wood pits or animal skins where it is often beaten with a wooden stick, and stored at room temperature (about 20ᵒC) for 1–3 days . Koumiss is generally produced during the short milking time of year, generally from July to October till the summertime.",horse milk,Mare's milk,"Afzaal, M., Saeed, F., Anjum, Waris, N., Husaain, Ikram, A., Ateeq, H., Muhammad Anjum, & Suleria, H. (2021). Nutritional and ethnomedicinal scenario of koumiss: A concurrent review. In Food Science & Nutrition (Vol. 9, Issue 11, pp. 6421–6428). Wiley. https://doi.org/10.1002/fsn3.2595
","https://en.wikipedia.org/wiki/Kumis#:~:text=Kumis%20is%20made%20by%20fermenting,carbonated%20and%20mildly%20alcoholic%20drink."
Asia,South-eastern Asia,,Thailand,764,alcoholic beverage,Krachae,,"Krachae is an ethnic alcoholic drink from Thailand. A variety of rice is inoculated with a starter after the rice is washed, soaked and cooked. The mixture is fermented in an earthenware jar for 2 days at 30-35°C. Water is added and the mixture is fermented again for 3-4 days, then filtered. The result is a yellowish-white nondistilled alcohol. ",rice,Rice,"Tamang, J. (2010). Diversity of Fermented Beverages and Alcoholic Drinks. In Fermented Foods and Beverages of the World (pp. 85–125). CRC Press. https://doi.org/10.1201/ebk1420094954-c3
",
Europe,Western Europe,,Austria,040,alcoholic beverage,Krautinger,,"Krautinger is a traditional turnip schnaps from the Wildschönau Valley in Tirol, Austria. The process of making Krautinger involves pressing turnips to extract juice, which is then reduced in kettles and fermented using either pure yeast cultures nowadays or a traditional mixture called ""Gmachtl"" in the past. After fermentation, the liquid is distilled twice, and the resulting Krautinger has a unique and intense vegetable-like flavor.",turnip,Turnip (Brassica rapa ssp. Rapa),Wildschönauer Krautinger. (n.d.). Wildschönauer Krautinger. https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/getraenke/krautinger.html,"Wikipedia-Autoren. (2005, June 6). Krautinger. https://de.wikipedia.org/wiki/Krautinger"
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,yogurt,Kule Naoto,,Kule naoto is a fermented milk product of the Maasai community in Kenya. It is part of the daily diet of the Maasai. Using old practices the unpasteurised whole milk of the zebu cows is processed to make a product similar to yoghurt. The product is fermented for at least 5 days.,cow milk,zebu cow milk,"Mathara, J. M., Schillinger, U., Kutima, P. M., Mbugua, S. K., & Holzapfel, W. H. (2004). Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya. In International Journal of Food Microbiology (Vol. 94, Issue 3, pp. 269–278). Elsevier BV. https://doi.org/10.1016/j.ijfoodmicro.2004.01.008",
Asia,"Eastern Asia,Central Asia",,"Mongolia,China,Kazakhstan","496,156,398",dairy product,Kumis ,,"Fermented mare's milk product. 
Kumis, also known as koumiss, is an alcoholic beverage derived from fermented mare's milk and has its origins with the nomads of central Asia. The fermentation process converts lactose making kumis a suitable option for lactose intolerant individuals. Traditional kumis is made by combining fermented milk with fresh raw mares' milk, and the fermentation is achieved within 3 to 8 hours, facilitated by a mix of indigenous yeasts and lactic acid bacteria.",horse,"mare's milk, today commercial koumiss is made from cow milk","Abdel-Salam, A. M., Al-Dekheil, A., Babkr, Farahna, M., & Mousa, H. M. (2010). High fiber probiotic fermented mare’s milk reduces the toxic effects of mercury in rats. North American Journal of Medical Sciences, 569–575. https://doi.org/10.4297/najms.2010.2569 ","Wikipedia contributors. (2023, October 6). Kumis - Wikipedia. https://en.wikipedia.org/wiki/Kumis"
Africa,Sub-Saharan Africa,Middle Africa,Cameroon,120,Fermented roots,Kumkum,Kumkum,Fermneted cassava flour,cassava root,cassava root,"Okafor, N. (1977). Micro‐organisms Associated with Cassava Fermentation for Garri Production. In Journal of Applied Bacteriology (Vol. 42, Issue 2, pp. 279–284). Wiley. https://doi.org/10.1111/j.1365-2672.1977.tb00693.x
",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented cereal,Kunun-zaki,Kunun-zaki,"Kunun-zaki is a non-alcoholic, noncarbonated beverage produced by a fermentation process involving the steeping of millet grains and wetmilling. Large portion of boiling water is added and mixed, then left overnight to ferment. The drink is then sieved and ready to be consumed.",millet seed,millet seed,"Ezekiel, C. N., Ayeni, K. I., Ezeokoli, O. T., Sulyok, M., van Wyk, D. A. B., Oyedele, O. A., Akinyemi, O. M., Chibuzor-Onyema, I. E., Adeleke, R. A., Nwangburuka, C. C., Hajšlová, J., Elliott, C. T., & Krska, R. (2019). High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage. In Frontiers in Microbiology (Vol. 9). Frontiers Media SA. https://doi.org/10.3389/fmicb.2018.03282
",https://en.wikipedia.org/wiki/Kunu
Asia,Southern Asia,,India,356,fermented cereal,Kurdi,,"Kurdi, a traditional fermented cereal in India, undergoes a process involving the soaking, fermentation, and crushing of wheat grains. Subsequently, the grains are thermally gelatinized, manually extruded, and dried to produce solid, fried crisp, and salty noodles
",wheat,Wheat,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7, 
Surve, V. D., Kadam, P. G., Mhaske, S. T., & Annapure, U. S. (2014). Studies in rheological properties of wheat batter prepared from wheat grains fermented at different temperatures used to prepare Kurdi - a traditional Indian food. International Food Research Journal, 21(5), 1877–1885. https://www.cabdirect.org/abstracts/20143326006.html ",
Asia,Eastern Asia,,Japan,392,fermented fish,Kusaya,"臭い締め, くさや",Kusaya is a traditional salted and fermented fish dish from the Izu Islands in Japan. It has a characteristic pungent smell and was described as similar to swedish surströmming. ,mackerel fish,mackerel fish,"Satomi, M., Kimura, B., Takahashi, G., & Fujii, T. (1997). Microbial diversity in Kusaya gravy. Fisheries science, 63(6), 1019-1023.","Wikipedia contributors. (2023o, June 1). Kusaya. Wikipedia. https://en.wikipedia.org/wiki/Kusaya"
Europe,"Northern Europe,Eastern Europe",,"Estonia,Russian Federation,Poland","233,643,616",fermented cereal,Kvass,,"Kvass is a traditional non-alcoholic cereal beverage common in Eastern European countries, and it is traditionally made using rye and barley malt, rye flour, and stale rye bread. There are two primary techniques for making kvass: one involves using stale sourdough bread, while the other utilizes malt as the main raw material. The end product of kvass contains carbohydrates, proteins, and amino acids, as well as lactic and acetic acids, and vitamins derived from the raw materials or produced during the microbial fermentation process. Kvass is considered non-alcoholic, but it might still have up to about 1% alcohol after the fermentation process. ","rye, barley","rye and barley malt, rye flour, stale rye bread","Dlusskaya, E., Jänsch, A., Schwab, C., & Gänzle, M. G. (2008). Microbial and chemical analysis of a kvass fermentation. European Food Research and Technology, 227, 261–266. https://doi.org/10.1007/s00217-007-0719-4 ",
Europe,Northern Europe,,Sweden,752,cheese,Källarlagrad Getost,,"Källarlagrad Getost is a cellar ripened cheese made from raw goat's milk in Jämtland, Sweden. ",goat milk,goat milk,"Eriksson, C., & Bull, J. (2017). Place-making with goats and microbes: The more-than-human geographies of local cheese in Jämtland, Sweden. Journal of Rural Studies, 50, 209–217. https://doi.org/10.1016/j.jrurstud.2017.01.010",
Africa,Northern Africa,,Egypt,818,yogurt,Laban rayeb,,"Acid fermented milk, yoghurt-like. Laban Rayeb  is a highly nutritious and therapeutic fermented milk consumed by people of different ages in Egypt. Egyptian farmers produce this type of fermented milk by placing fresh milk in an earthenware pot called ""Matared"" and leaving it undisturbed in a warm environment. Over time, the cream rises to the top, and the lower partially skimmed milk coagulates. After removing the cream to make butter, the remaining curd is what we know as ""Laban Rayeb."" This curd can be consumed as fermented milk or further processed into a soft acid cheese known as Karish",cow milk ,Cow milk,"Sayed, M. (2012). LABAN RAYEB AND YOGHURT: SENSORY, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES. Assiut Veterinary Medical Journal, 58(132), 1–26. https://doi.org/10.21608/avmj.2012.171844 ",Wikipedia contributors. (2023). Laban rayeb. Wikipedia. https://en.wikipedia.org/wiki/Laban_rayeb 
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,dairy product,Lacto,,Lacto is a fermented milk which is produced on an industrial scale in Zimbabwe. Standardized and pasteurized milk is inoculated with 1.2% mesophilic culture. It is immediately packaged into sachets that ferment for 18 hours. ,cow milk,milk,"Feresu, S. (1992). Fermented milk products in Zimbabwe. Applications of biotechnology to traditional fermented foods, 80-85.
https://www.ncbi.nlm.nih.gov/books/NBK234698/",
Africa,Sub-Saharan Africa,Western Africa,"Benin,Ghana,Nigeria","204,288,566",fermented roots,Lafun,,"""Lafun is a fermented cassava food product produced by peeling and cutting fresh cassava roots into pieces followed by soaking in water for 2–5 days. During this period, a submerged acid
fermentation takes place leading to acidification and softening of the roots which is sun-dried and milled into flour. The flour is used to cook a stiff porridge or paste usually consumed with tomato or vegetable soups. ""
",cassava root,cassava root,"Padonou, S. W., Nielsen, D. S., Hounhouigan, J. D., Thorsen, L., Nago, M. C., & Jakobsen, M. (2009). The microbiota of Lafun, an African traditional cassava food product. International journal of food microbiology, 133(1-2), 22-30. 
10.1016/j.ijfoodmicro.2009.04.019
Padonou, & Nago, M. C. (2009). Physical, chemical and microbiological characteristics of lafun produced in beninn. African Journal of Biotechnology, 8(14).
",https://en.wikipedia.org/wiki/Amala_(food)
Europe,Western Europe,,France,250,cheese,Laguiole,,"Hard uncooked cheeses - washed rind . ""This is a semi-hard, uncooked pressed cheese, made from raw whole milk of Simmental and Aubrac cows. The milk for Laguiole cheese is obtained from cows that are fed exclusively on grass during the summer and hay during the winter. After coagulation, curd removal, draining, and molding, the cheese is aged for a minimum of 120 days and up to over 2 years in the caves.""",cow milk,cow milk,"Le Laguiole AOP, patrimoine culinaire de l'Aubrac. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-laguiole-aop-patrimoine-culinaire-de-laubrac",
Asia,South-eastern Asia,,Myanmar,104,fermented vegetables,Lahpet,လက်ဖက်,"Lahpet (also laphet, laphat, lephet, leppet, or letpet) are traditional fermented tea leaves in Myanmar.",camellia leaves,Camellia sinensis,"Han, T., & Aye, K. N. (2015). The legend of laphet: A Myanmar fermented tea leaf. Journal of Ethnic Foods, 2(4), 173-178.","Wikipedia contributors. (2023ai, October 19). Lahpet. Wikipedia. https://en.wikipedia.org/wiki/Lahpet"
Asia,South-eastern Asia,,Philippines,608,fermented fruit,Lambanog,,A coconut-based liquor made from distillation of coconut wine or tuba. Produced in the whole Philippines.,coconut palm sap,Coconut sap,"Sanchez, P. C. (2009). Philippine fermented foods. Quezon City, Philippines: University of the Philippines Press.
álak. (2015). In V. Almario (Ed.), Sagisag Kultura (Vol 1). Manila: National Commission for Culture and the Arts. Retrieved from https://philippineculturaleducation.com.ph/alak/",https://en.wikipedia.org/wiki/Lambanog
Europe,Western Europe,,Belgium,056,beer,Lambic beer,,Lambic beers are traditionally spontaneously fermented and considered one of the oldest known beers. They produced by mixed fermentations which can last up to 3 years. Lambic beers are typically brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself. ,"barley, wheat",barley malt and wheat,"Bongaerts, D., De Roos, J., & De Vuyst, L. (2021). Technological and environmental features determine the uniqueness of the Lambic beer microbiota and production process. Applied and Environmental Microbiology, 87(18). https://doi.org/10.1128/aem.00612-21,
Spitaels, F., Wieme, A. D., Snauwaert, I., De Vuyst, L., & Vandamme, P. (2017). Microbial ecology of traditional beer fermentations. Brewing microbiology: current research, omics and microbial ecology, 179-196.",Wikipedia contributors. (2023). Lambic. Wikipedia. https://en.wikipedia.org/wiki/Lambic
Asia,South-eastern Asia,,Philippines,608,fermented roots,Landang,,Cebuano tapioca balls. A local version of tapioca balls made predominantly in Cebu. Used as an ingredient in coconut-milk based stews (Binignit). The buli palm is felled. The hard core is chopped into fragments that should be dried perfectly and hand crushed into powder form thereby turning it into flour..From Visayas,"buli palm stem, cassava root",Cassava or buli palm flour,"Sanchez, P. C. (2009). Philippine fermented foods. Quezon City, Philippines: University of the Philippines Press.",https://en.wikipedia.org/wiki/Landang
Asia,"Southern Asia,Eastern Asia",,"India,Bhutan,Nepal,China","356,064,524,156",fermented meat,Lang kargyong,,"""Kargyong is an ethnic sausage-like product prepared from yak, beef and pork meat, and is mostly consumed by the Bhutia, Tibetans, Drupka, Lepcha, and Sherpa in the Himalayas. Three varieties of kargyong are prepared and consumed: yak kargyong (prepared  from yak meat), lang kargyong (prepared from beef), and faak kargyong (prepared from pork). "" (Rai et al 2010)
The minced meat is mixed with garlic, ginger, salt and some water. Then this mixtured is put into the natural casing ""gyuma"". It is sealed and boiled for 20-30 minutes. For the next 10-15 days the cooked sausages are smoked and dried.",cattle,Beef meat,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Rai, A. K., Palni, U., & Tamang, P. (2009). Traditional knowledge of the ethnic Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(4), 586–591. http://nopr.niscpr.res.in/handle/123456789/6265","Wikipedia contributors. (2023, October 16). Kargyong. Wikipedia. https://en.wikipedia.org/wiki/Kargyong"
Europe,Western Europe,,France,250,cheese,Langres ,,"Langres (AOC) is a french semi-soft cheese with a characteristic orange coloured rind, that is made from cow milk. ",cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2021b, April 19). Langres cheese. Wikipedia. https://en.wikipedia.org/wiki/Langres_cheese"
Africa,Sub-Saharan Africa,Western Africa,Benin,204,fermented fish,Lanhouin,,"Spontaneously fermented fish-based condiment very popular in Benin. 
It is mostly used as a taste and flavour enhancer in many types of dishes",cassava fish,cassava fish,"Janvier Melegnonfan Kindossi, Victor Bienvenu Anihouvi, Générose Vieira_x0002_Dalodé, Noël Houédougbé Akissoé, Jean Paul Chacornac, Sabine Leroy, Régine Talon & Djidjoho, Joseph Hounhouigan (2021) Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus_x0001_tritor) into Lanhouin, Journal of Aquatic Food Product
 Technology, 30:5, 549-560, DOI: 10.1080/10498850.2021.1900966",
Asia,"Eastern Asia,South-eastern Asia",,"China,Indonesia","156,360",fermented cereal,Lao-chao,,"Paste, soft, juicy, glutinous consumed as such or combined with eggs or seafood. Lao-chao is a traditional Chinese fermented rice product that is prepared in households. Typically, glutinous rice, known for its sticky texture, is used to make lao-chao. The preparation process involves steaming the rice, allowing it to cool, and then combining it with a small quantity of commercial starter. The mixture is gently packed into a covered bowl and left to ferment at room temperature for 2 to 3 days. During this time, the rice undergoes a transformation, becoming tender, sweet, and developing a slight alcoholic taste.",rice,glutinous rice,"Wang, H. L., & Hesseltine, C. W. (1970). Sufu and lao-chao. Journal of Agricultural and Food Chemistry, 18(4), 572–575. https://doi.org/10.1021/jf60170a046 ",
Asia,Southern Asia,,India,356,fermented fish,Lashim,,"Lashim is a dried and salted side dish. To produce it, fish are washed and salted and then left to dry in the sun for 4-7 days. The fish are then matured at room temperature for 3-4 months. ",reba carp,Cirrhinus reba Hamilton,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Thapa, N., Pal, J., & Tamang, J. P. (2007). Microbiological profile of dried fish products of Assam. Indian Journal of Fish, 54(1), 121–125. https://api.semanticscholar.org/CorpusID:59448616",
Asia,Southern Asia,,India,356,yogurt,Lassi,,"Lassi is made from dahi, the Indian equivalent of Western yogurt. It is one of the most popular fermented milk product in India. Usually it is produced by churning the curd, adding water and optionally spices. ","buffalo milk, cow milk",buffalo or cow milk (from dahi),"Sarkar, S. (2008). Innovations in Indian Fermented Milk Products — A Review. Food Biotechnology, 22(1), 78–97. https://doi.org/10.1080/08905430701864025,
Soma, M., Pinaki, R. R., Pijush, G. K., & Chaitali, C. (2018). Total phenolic content (TPC) and quality of herbal lassi fortified with Turmeric (Curcuma longa) extract. Asian Journal of Dairy and Food Research, 37(4). https://doi.org/10.18805/ajdfr.dr-1391","Wikipedia contributors. (2023, October 6). Lassi. Wikipedia. https://en.wikipedia.org/wiki/Lassi"
"Africa,Asia","Northern Africa,Western Asia",,"Tunisia,Syrian Arab Republic,Jordan,Palestine, State of,Israel,Cyprus,Lebanon,Morocco","788,760,400,275,376,196,422,504",dairy product,"Leben, lben, laban, liben",,Leben is a traditional fermented milk consumed in Tunisia and other Arab countries. Traditionally raw cow milk is fermented spontanously at room temperature for 18h into curdled milk. The milk is then churned in a leather bag (Checoua) to make leben. It is a drink commonly consumed at lunch or other meals.,cow milk,milk,"Olfa Samet-Bali. (2012). Characterisation of typical Tunisian fermented milk: Leben. In African Journal of Microbiology Research (Vol. 6, Issue 9). Academic Journals. https://doi.org/10.5897/ajmr12.065",https://en.wikipedia.org/wiki/Leben_(milk_product)
Europe,Western Europe,,Germany,276,fermented cereal,Lebkuchen,,"Lebkuchen have been produced in German speaking countries since the middle ages. In the traditional production process, the honey-sweetened dough is stored in a cool location for several weeks undergoes a natural fermentation process through the present lactic acid bacteria. ","honey, rye","honey, rye","Göttlich, M., Brown, J.A., Brandt, M.J. (2023). Traditional Breads from Germany. In: Garcia-Vaquero, Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_6

","Bäcker-Innung Nürnberg Stadt und Land Körperschaft des öffentlichen Rechts - Geschichte. (n.d.). https://baecker-innung-nuernberg.de/Geschichte,
Wikipedia. (2003). Lebkuchen. de.wikipedia.org. https://de.wikipedia.org/wiki/Lebkuchen"
Europe,Northern Europe,,Lithuania,440,cheese,Liliputas,,"Liliputas (PGI) is a semi-hard, naturally ripened cheese made from pasteurized cow's milk in the village of Belvederis in Lithuania. ",cow milk,pasteurized cow milk,"Publications Office of the European Union. (2015, February 24). CELEX1, Commission Implementing Regulation (EU) 2015/293 of 24 February 2015 entering a name in the register of protected designations of origin and protected geographical indications (Liliputas (PGI)). Publications Office of the EU. https://op.europa.eu/en/publication-detail/-/publication/8f8b6164-bcbb-11e4-bbe1-01aa75ed71a1","Contributors to Wikimedia projects. (2023, March 11). Liliputas (sūris). https://lt.wikipedia.org/wiki/Liliputas_(s%C5%ABris)"
Asia,Southern Asia,,India,356,alcoholic beverage,Lohpani,,"Mingiri, Lohpani and Bhangchang are traditional fermented beverages of the Monpa tribe. They are obtained from fermenting maize, rice or barley to various degrees. ","corn, rice, barley","Maize, rice, barley","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Shrivastava, K., Greeshma, A. G., & Srivastava, B. (2012). Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India. Indian Journal of Traditional Knowledge, 11(1), 81–89. http://nopr.niscpr.res.in/handle/123456789/13430",
Europe,Southern Europe,,Spain,724,fermented meat,Lomo embuchado,,"Lomo embuchado is a dry-cured meat product from Spain. Two principlal stages are used to make the product, salting and dry-maturation. In contrast to shoulder or dry-cured ham, the loin used has a shorter salting stage of about 3 days. A mixture of spices is added including, paprika, garlic, black and white pepper, oregano and nutmeg. ","swine, garlic, sweet red bell pepper, black peppercorn, white peppercorn, oregano, nutmeg",pork loin,"Pérez-Alvarez, J. A., Sayas-Barberá, M. E., Fernández-López, J., & Aranda-Catalá, V. (1999). Physicochemical characteristics of Spanish-type dry-cured sausage. In Food Research International (Vol. 32, Issue 9, pp. 599–607). Elsevier BV. https://doi.org/10.1016/s0963-9969(99)00104-0
Perez‐Alvarez, Sanchez‐Rodríguez, E., Fernandez‐Lopez, Gago‐Gago, M. A., Ruíz‐Peluffo, C., Rosini, M., Pagan‐Moreno, M. J., Lopez‐Santovena, F., & Aranda‐Catalá, V. (1997). Chemical And Color Characteristics Of “Lomo Embuchado” During Salting Seasoning. In Journal Of Muscle Foods (Vol. 8, Issue 4, Pp. 395–411). Wiley. Https://doi.org/10.1111/J.1745-4573.1997.Tb00728.X",https://es.wikipedia.org/wiki/Lomo_embuchado
Asia,"Western Asia,Southern Asia",,"Turkey,Iran (Islamic Republic of)","792,364",cheese,Lor,,Lor is the name for a traditional iranian as well as turkish cheese produced from leftover whey.,"sheep milk, cow milk, buffalo milk","sheep milk, cow milk, buffalo milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
",
Asia,Southern Asia,,India,356,fermented vegetables,Lung-siej,,"Lung-siej is a traditional bamboo based fermented food from Meghalaya. The young bamboo shoots are selected and peeled. After that they are sliced, washed and cut into pieces. These are then pressed into a bamboo container, which renders it air tight and fermented for 1-2 months.",bamboo plant,Bamboo shoot (Dendrocalamus hamiltonii),"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Tamang, B., & Tamang, J. P. (2009). Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources. Indian Journal of Traditional Knowledge, 8(1), 89–95. http://nopr.niscpr.res.in/handle/123456789/2978,
Behera, P., & Balaji, S. (2021b). Health benefits of fermented bamboo shoots: the Twenty-First Century Green Gold of Northeast India. Applied Biochemistry and Biotechnology, 193, 1800–1812. https://doi.org/10.1007/s12010-021-03506-y",
Asia,Eastern Asia,,China,156,alcoholic beverage,Lychee wine,,"full-bodied Chinese dessert wine made of 100% lychee fruit. This wine has a golden color and rich, sweet taste. Lychee belongs to the Sapindaceae family and is a plant native to southern China, where it holds the esteemed status of being the national fruit.",lychee,lychees fruits (Litchi chinensis Sonn),"Alves, J. A., De Oliveira Lima, L. C., Nunes, C. A., Dias, D. R., & Schwan, R. F. (2011). Chemical, Physical-Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines. Journal of Food Science, 76(5), S330–S336. https://doi.org/10.1111/j.1750-3841.2011.02188.x ",Wikipedia contributors. (2023). Lychee wine. Wikipedia. https://en.wikipedia.org/wiki/Lychee_wine 
Africa,Sub-Saharan Africa,Western Africa,Burkina Faso,854,fermented legumes,Maari,Maari,"Maari is a spontaneously fermented food condiment made from baobab tree seeds. They constitute an important part of the diet, as a nutritious protein-rich supplement to various soups and sauces.",african baobab seed,african baobab seed,"Parkouda C, Nielsen DS, Azokpota P, Ouoba LI, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B, Jakobsen M. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Crit Rev Microbiol. 2009;35(2):139-56. doi: 10.1080/10408410902793056. PMID: 19514912.
",
Africa,Sub-Saharan Africa,Eastern Africa,Zambia,894,dairy product,Mabisi,,"Mabisi is a common non-alcoholic beverage found in the rural areas of Zambia. Raw milk is placed in a closed container, e.g. a calabash, a plastic, or a metal bucket, and spontaneously fermented at ambient temperature for 48h.",cow milk,,"Chileshe, J., van den Heuvel, Handema, R., Zwaan, B. J., Talsma, E. F., & Schoustra, S. (2020). Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo. In Nutrients (Vol. 12, Issue 6, p. 1628). MDPI AG. https://doi.org/10.3390/nu12061628",
Europe,Southern Europe,,Portugal,620,wine,Madeira,,"Fortified wine made on the Portuguese Madeira Islands, unique winemaking process which involves oxidizing the wine through heat and ageing.",grape,grapes,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.",
Africa,Sub-Saharan Africa,Southern Africa,South Africa,710,fermented cereal,Mahewu,"Mageu (Setswana spelling), Mahewu (Shona/Chewa/Nyanja spelling), Mahleu (Sesotho spelling), Magau (xau-Namibia) (Khoikhoi spelling), Madleke (Tsonga spelling), maHewu, amaRhewu (Xhosa spelling) or amaHewu (Zulu and Northern Ndebele spelling)",This is a sour maize meal similar to ogi. It is prepared by boiling water and adding one part of mash of mealie maize to 9 parts of boiled water. The suspension is cooked for 10 minutes and allowed to cool to 50°C and then transferred to a fermentation vessel. Some wheat flour (about 5% of the maize meal used) is added; this is the source of inoculum. Fermentation takes place in a warm sunny place within 24 hours,corn,corn,"Pswarayi, F., & Gänzle, M. G. (2019). Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage. In E. G. Dudley (Ed.), Applied and Environmental Microbiology (Vol. 85, Issue 11). American Society for Microbiology. https://doi.org/10.1128/aem.03130-18
",https://en.wikipedia.org/wiki/Mageu
Africa,Sub-Saharan Africa,"Southern Africa,Eastern Africa","South Africa,Zimbabwe","710,716",fermented cereal,"Mahewu, Mageu ",,"Mahewu is a non-alcoholic fermented porridge from southern Africa. Traditionally a mixture of maize flour, wheat flour, grain malt or cassava is used. During the preparation inocula such as sorghum malt, millet malt, wheat or maize malt are used. It is mostly consumed as a morning meal, refreshing drink and is espespecially important for many low-income and undernourished people. ","corn, wheat, sorghum, cassava, finger millet seed","maize, wheat flour, grain malt, cassava, finger millet seed, sorghum","Daji, G. A., Green, E., & Adebo, O. A. (2023). Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula. In Fermentation (Vol. 9, Issue 1, p. 58). MDPI AG. 
https://doi.org/10.3390/fermentation9010058
Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, pp. 1–11). Elsevier BV. 
https://doi.org/10.1016/s0168-1605(99)00154-3",https://en.wikipedia.org/wiki/Mageu
Europe,Southern Europe,,Spain,724,cheese,Mahon,Mahón ,Mahón (DOC) is a hard cheese from the balearic island of Menorca. It is made from cow's milk and aged for 20 days up to 5 months. This type of cheese has been traded around the Mediterranean since the 13th century. ,cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023, January 30). Mahón cheese. Wikipedia. https://en.wikipedia.org/wiki/Mah%C3%B3n_cheese"
Asia,Southern Asia,,"India,Nepal","356,524",alcoholic beverage,Makai ko jaanr,,"Makai ko jaanr is a mildly alcoholic, sweet-sour beverage fermented from maize. Bigger grinded granules of dried maize seeds are used to prepare this beverage. After washing of the granules powdered marchaa is added as inoculum.  ",corn,Maize,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,  
Tamang, Thapa, Tamang, & Rai, B. (1996). INDIGENOUS FERMENTED FOOD BEVERAGES OF DARJEELING HILLS AND SIKKIM: PROCESS AND PRODUCT CHARACTERIZATION. Journal of Hill Research, 9(2), 401–411. http://dspace.cus.ac.in/jspui/handle/1/1366 ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,alcoholic beverage,"Makgeolli, Takju, Nongju","막걸리, 탁주, 농주","Makgeolli is a Korean rice wine made from the fermentation of rice with a starter called nuruk. By grinding barley, wheat and rice with water, the starter nuruk is prepared. After soaking and steaming glutinous rice it is mixed with nuruk and additional yeast to initiate fermentation. After 7 days of fermentation the product is filtered and ready to be consumed. ","rice, wheat, barley","Rice, wheat, barley ","Wong, B., Muchangi, K., Quach, E., Chen, T., Owens, A., Otter, D., Phillips, M., & Kam, R. (2023). Characterisation of Korean rice wine (makgeolli) prepared by different processing methods. In Current Research in Food Science (Vol. 6, p. 100420). Elsevier BV. https://doi.org/10.1016/j.crfs.2022.100420
",https://en.wikipedia.org/wiki/Makgeolli
Europe,Southern Europe,,Spain,724,cheese,Manchego,,"Manchego is a traditional spanish hard cheese. It is named after the dry plateau ""La Mancha"", south of Madrid. Manchego is made from ewe's milk and aged for 6-18 months.",sheep milk,ewe's milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.,
Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023b, May 9). Manchego. Wikipedia. https://en.wikipedia.org/wiki/Manchego"
Asia,South-eastern Asia,,Indonesia,360,fermented fruit,Mandai,,"""Mandai is a fermented product made from cempedak (Artocarpus champeden) or jackfruit (Artocarpus heterophyllus) inner peel in brine solution, a traditional fermented food of native people in the province of Central, South, and East Kalimantan. Dami, inner part of peel, is the non edible part of the fruit. The dami is cleaned and soaked in a 5–15 % brine solution for 2 weeks. Fermented mandai is seasoned and consumed as a side dish of rice.""  (Surono. 2016)",jackfruit,"Cempedak (Artocarpus champeden), jackfruit (Artocarpus heterophyllus)","Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14",
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,fermented cereal,Mangisi,,"Mangisi is a sweet-sour non-alcoholic drink from Zimbabwe. The processing is passed on from generation to generation in the family. It includes malting of finger millet, milling and cooking. After cooking, the product is called ""masvusvu"". It is then sieved, diluted and left to ferment for around 8 hours in an earthenware pot to get mangisi. ",finger millet seed,finger millet,"Zvauya, R., Mygochi, T., & Parawira, W. (1997). In Plant Foods for Human Nutrition (Vol. 51, Issue 1, pp. 43–51). Springer Science and Business Media LLC. https://doi.org/10.1023/a:1007972428849
",
Europe,Southern Europe,,Greece,300,cheese,"Manouri, Anthotyros, Mizithra","Greek: μανούρι, μυζήθρα","Manouri, Anthotyros and Mizithra are greek whey cheeses made from goat or sheep milk.","goat milk, sheep milk","goat milk, sheep milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023b, January 21). Mizithra. Wikipedia. https://en.wikipedia.org/wiki/Mizithra,
Wikipedia contributors. (2023c, March 19). Manouri. Wikipedia. https://en.wikipedia.org/wiki/Manouri"
Asia,Eastern Asia,,China,156,fermented cereal,Mantou,,"Steamed cake. Mantou, the Chinese steamed bread, is a traditional wheat product that undergoes yeast fermentation and steaming. It is widely consumed as one of the most popular staple foods in the Chinese diet. Mantou is  nutritionally rich and also has a high moisture content. ",wheat,Wheat,"Hu, X., Sheng, Liu, L., Ma, Z., Li, & Zhao, W. (2015). Food system advances towards more nutritious and sustainable mantou production in China. PubMed, 24(2), 199–205. https://doi.org/10.6133/apjcn.2015.24.2.21 ",Wikipedia contributors. (2023). Mantou. Wikipedia. https://en.wikipedia.org/wiki/Mantou 
Europe,Southern Europe,,Italy,380,wine,Marsala,,"Marsala (PDO) is an either dry or sweet fortified wine from the surroundings of Marsala in Sicily, Italy.",white grape,white grape,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford","Wikipedia contributors. (2023, July 7). Marsala wine. Wikipedia. https://en.wikipedia.org/wiki/Marsala_wine"
Europe,Southern Europe,,Italy,380,cheese,Mascarpone,,Mascarpone is an italian cream cheese. It is made by heating cream and subsequent natural acidification.,cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023, September 13). Mascarpone. Wikipedia. https://en.wikipedia.org/wiki/Mascarpone"
Asia,Southern Asia,,"Nepal,India","524,356",fermented legumes,"Maseura, Masyaura",,"Maseura is a hollow cone-shaped legume product from the Himalaya regions of Sikkim. Black gram seeds, blacklentils or rice-beans are cleaned, washend, soaked, dehulled and ground into a thick paste. A sticky paste is made, formed into small balls or cones. The paste is fermented on a bamboo mat for 2-3 days and sundried for 3-5 days. It is especially important for the Newar communities. ","black gram bean, black lentil, rice bean","Black gram bean, black lentil, rice-bean","Chettri, R., & Tamang, J. P. (2008). Microbiological evaluation of maseura, an ethnic fermented legume-based condiment of Sikkim.
https://www.researchgate.net/publication/296775292_Microbiological_Evaluation_of_Maseura_an_Ethnic_Fermented_Legume-Based_Condiment_of_Sikkim",
Europe,Western Europe,,France,250,wine,Maury,,"Maury is a famous ""vin doux naturel"" based substantially on Grenache Noir, Carignan, Mourvèdre and Syrah. They are created by adding fortifying spirits, such as brandy, to the wine in mid-fermentation. This halts the activities of the wine yeast leaving the wine with ""natural"" residual sugars.
",red grape,"Grenache Noir, Carignan, Mourvèdre and Syrah","Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.",Wikipedia contributors. (2023). Maury AOC. Wikipedia. https://en.wikipedia.org/wiki/Maury_AOC
Africa,Sub-Saharan Africa,Western Africa,Benin,204,fermented cereal,Mawè,,"It is a traditional fermented cereal based product of Benin. It is a dehulled fermented maize
dough and Intermediate product used to prepare beverages and porridges.",corn,maize,"Greppi, A., Rantisou, K., Padonou, W., Hounhouigan, J. D., Jespersen, L., Jakobsen, M., & Cocolin, L. S. (2013). Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin. International Journal of Food Microbiology, 165(2), 200–207. https://doi.org/10.1016/j.ijfoodmicro.2013.05.004 Greppi A., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., Cocolin L., 2013. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou, four traditional fermented products from Benin, using culture-dependent and -independent methods. International Journal of Food Microbiology 165, 84-88. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.005  ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,dairy product,Maziwa lala,,"Maziwa lala, a natural fermented milk from East Africa, is prepared through the following process: a gourd is first washed with hot water and then rubbed with the burnt end of chopped sticks, allowing the charcoal to scatter inside. After removing the charcoal pieces, raw or boiled milk is poured into the gourd and left to ferment for 2-7 days at room temperature.",cow milk,cow milk,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032, 
Nakamura, T., Sugai, M., Ozawa, A., Ariga, H., Koaze, Kiiyukia, C., Arai, I., & Urashima, T. (1999). Microbiological Properties of Maziwa lala, A Kenyan Traditional Fermented Milk of Maasai Community in Kenya. Milk Science, 48(1), 9-14. https://www.jstage.jst.go.jp/article/milk/48/1/48_9/_pdf/-char/ja",
Africa,Sub-Saharan Africa,Eastern Africa,"Tanzania, United Republic of",834,beer,Mbege,,Mbege is a banana beer and the most popular indigenous drink in northeastern Tanzania. Fermented porridges made of ripened banana and millet are cooked and brewed. Then they are mixed and fermented again before consumption. Mbege plays an important role in the economy of the region. ,"millet seed, banana","millet, banana","Kubo, R., & Kilasara, M. (2016). Brewing Technique of Mbege, a Banana Beer Produced in Northeastern Tanzania. In Beverages (Vol. 2, Issue 3, p. 21). MDPI AG. 
https://doi.org/10.3390/beverages2030021
",https://en.wikipedia.org/wiki/Mbege
Asia,Eastern Asia,,China,156,fermented vegetables,Meigan cai,,"A fermented brassica product. Pickled and dried mustard (PDM), also known as Meigan cai in China, is a popular fermented vegetable product extensively consumed in southern China, especially in the Yangtze River Delta Megalopolis ","mustard seed, cabbage","chinese mustard, cabbage","Shen, Q., Wang, M., Tian, J., Hu, L., Ren, S., Chen, Ye, X., & Liu, D. (2018). Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly. Food Science and Nutrition, 6(4), 747–756. https://doi.org/10.1002/fsn3.612 ",Wikipedia contributors. (2023). Meigan cai. Wikipedia. https://en.wikipedia.org/wiki/Meigan_cai
Asia,Eastern Asia,,China,156,fermented legumes,Meitauza,,"Liquid. Meitauza is another well-regarded traditional Chinese fermented food, prepared from the fermentation of okara (soy pulp). It has gained popularity among Chinese people as a health food, mainly because of its rich dietary fiber content. The manufacturing process of Meitauza shares similarities with Chinese douchi, with the main difference lying in the raw materials used. ",soybean,Okara (Soybean),"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, Yu, Z., Fan, J., Cheng, Y., & Li, L. (2008). Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2. Food Control, 19(7), 654–661. https://doi.org/10.1016/j.foodcont.2007.07.009 ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented legumes,Meju,메주,"Meju are fermented soybeans, which are air-dried and form an important ingredient in traditional korean cuisine. ",soy bean,soy bean,"Kim, D. H., Kim, S. H., Kwon, S. W., Lee, J. K., & Hong, S. B. (2013). Mycoflora of soybeans used for meju fermentation. Mycobiology, 41(2), 100-107.
","Wikipedia contributors. (2023s, July 6). Meju. Wikipedia. https://en.wikipedia.org/wiki/Meju"
Africa,Northern Africa,,Sudan,729,beer,"Merissa, Merisa, Marissa",,Merissa is an alcoholic beer from Sudan. The beer is brewed by complex processing and fermentation of the sorghum grains. It is commonly prepared for the family and home brewed. ,sorghum,sorghum,"Dirar, H. A. (1978). A Microbial Study of Sudanese Merissa Brewing. In Journal of Food Science (Vol. 43, Issue 6, pp. 1683–1686). Wiley. 
https://doi.org/10.1111/j.1365-2621.1978.tb07388.x",https://en.wikipedia.org/wiki/Merisa
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",fermented vegetables,Mesu,,Mesu is a traditional product from fermented bamboo shoots. The preparation of Mesu consists of taking the young bamboo shoot and peeling off the outer coat. The inner part is washed and cut into pieces which are then fermented in an airtight container. This fermentation can last between 1 month an 2 years.,bamboo plant,Bamboo shoot,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Karki, T. B., Ojha, P., & Panta, O. P. (2016). Ethnic fermented foods of Nepal. In J. Tamang (Ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 91–117). Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_4",
Europe,Western Europe,,Germany,276,fermented meat,Mettwurst,,"Mettwurst is typically made from pork and beef meat and formed to long, thin sausages. Their casings are made from either pork or cow intestines. Meat content and preparation is highly variable by region. Typically, the meat is cooled to freezing point and cut down to various degrees (“Feine” and “Grobe” Mettwurst). The sausages are matured for up to one week, where lactic acid bacteria reduce the pH of the product. The typical red color is obtained by adding nitrite curing salt and pepper. ","swine, cattle",pork and beef meat,"Koch, H., & Fuchs, M. (2009). Die Fabrikation feiner Fleisch- und Wurstwaren.

CVUA Stuttgart | “Mettwurst” im Blickpunkt. . . (n.d.). https://www.ua-bw.de/pub/beitrag.asp?subid=1&Thema_ID=2&ID=287&Pdf=No

",Wikipedia. (2004). Mettwurst. de.wikipedia.org. https://de.wikipedia.org/wiki/Mettwurst
Asia,South-eastern Asia,,Thailand,764,fermented vegetables,Miang,เมี่ยง,"Miang are traditional, naturally fermented wild tea leaves (Camellia sinensis var assamica). The pickled leaves are consumed as a snack or after a meal. ",camellia leaves,Camellia sinensis var assamica leaves,"Bouphun, T., Wei, X., Dan, W., Zhao, R., & Qi, Z. (2018). Dynamic changes in chemical constituents during processing of Miang (Thai fermented tea leaf) in various degree of tea leaf maturity. Int. J. Food Eng, 4, 178-185.",
Europe,Northern Europe,,Lithuania,440,alcoholic beverage,Midus,,"Midus is a Lithuanian mead made by fermenting honey and berry juice. Lithuanian ancestors were making mead a thousand years ago. The tradition of mead making in Lithuania has declined over time. A watery solution of honey is simmered with spices like thyme, cinnamon, lemon, cherries, hops, linden blossoms and juniper berries. The solution is strained and fermented with yeast. Traditionally wild berry juice can be added. ","honey, hops, thyme, sweet cherry, lemon, cinnamon, juniper berry, linden blossom","honey, hops, thyme, cherry, linden blossom, juniper berries, wild berry juice, lemon","Kublickas, R. (2016). Midus: A Traditional Lithuanian Mead. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_27",https://en.wikipedia.org/wiki/Midus
Europe,Western Europe,,Germany,276,cheese,Milbenkase,Milbenkäse,"Milbekäse is a German speciality cheese. It is made by flavoring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. The digestive juices of the mites diffuse into the cheese.",,milk,"Brückner, A., Heethoff, M. Scent of a mite: origin and chemical characterization of the lemon-like flavor of mite-ripened cheeses. Exp Appl Acarol 69, 249–261 (2016). https://doi.org/10.1007/s10493-016-0040-7

","Manufaktur - Würchwitzer Milbenkäse: Der lebendigste Käse der Welt. (2021, August 3). Würchwitzer Milbenkäse: Der Lebendigste Käse Der Welt. https://www.milbenkaese.de/manufaktur/

Wikipedia. (2023a). Milbenkäse. Wikipedia. https://en.wikipedia.org/wiki/Milbenk%C3%A4se"
Europe,Northern Europe,,Ireland,372,cheese,Milleens,,Milleens is a traditional irish washed-rind cheese made from cow milk.  ,cow milk,pasteurized cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,
Harbutt, J. (2009). World Cheese Book. Dorling Kindersley","Wikipedia contributors. (2023cm, October 16). Milleens. Wikipedia. https://en.wikipedia.org/wiki/Milleens"
Europe,Western Europe,,France,250,cheese,Mimolette (Boule de Lille),,"Produced by Losfeld in Lille, it is a semi-hard cow’s milk cheese similar to Edam. The name ‘Mimolette’ is derived from the French word `molle`, which means soft. In France, it is also known as as `Boule de Lille` after the city of origin and `vieux Hollande`.  The characteristic holes on the surface are produced by cheese mites which are regularly reapplied. ",cow milk ,pasteurized cow milk,"Michelson, P. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith.
Harbutt, J. (2009). World Cheese Book. National Geographic Books.
",STUDIO DE LÀ. (n.d.). Mimolette (ou Boule de Lille). Le Guide Du Fromage. https://www.leguidedufromage.com/mimolette-ou-boule-de-lille-io272.html
Asia,Eastern Asia,,China,156,fermented cereal,Minchin,,"Solid as condiment. Gluten-rich wheat is utilized for this process. The moist raw gluten is placed in a sealed jar and left to ferment for a period of 2 to 3 weeks. Following fermentation, the product is then salted.",wheat,Wheat gluten,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7 ","MN Editors. (2022, November 27). Oriental Fermented Foods  Microbiology Note – Online Biology Notes. ttps://microbiologynote.com/oriental-fermented-foods/, Ashwathi, P. (2016, November 28). Types of Oriental Foods | Microbiology. Biology Discussion. https://www.biologydiscussion.com/food-microbiology/types-of-oriental-foods-microbiology/66114"
Asia,Southern Asia,,India,356,alcoholic beverage,Mingiri,,"Mingiri, Lohpani and Bhangchang are traditional fermented beverages of the Monpa tribe. They are obtained from fermenting maize, rice or barley to various degrees. ","corn, rice, barley","Maize, rice, barley","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Shrivastava, K., Greeshma, A. G., & Srivastava, B. (2012). Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India. Indian Journal of Traditional Knowledge, 11(1), 81–89. http://nopr.niscpr.res.in/handle/123456789/13430",
Asia,Eastern Asia,,Japan,392,fermented cereal,Mirin,"味醂, みりん",Mirin in a japanese rice wine that is used for seasoning. ,rice,rice,"Oyashiki, H., Uchida, M., Obayashi, A., & Oka, S. (1989). Evaluation of koji prepared with various molds for mirin-making. Journal of Fermentation and Bioengineering, 67(3), 163-168.","Wikipedia contributors. (2022j, December 18). Mirin. Wikipedia. https://en.wikipedia.org/wiki/Mirin"
Asia,Eastern Asia,,"Japan,China","392,156",fermented legumes,Miso,"みそ, 味噌","Miso is a traditional seasoning paste in Japan that is made from yeast and koji (the mold Aspergillus oryzae) fermented soybeans. There are many types of Miso, some of which include other ingredients like barley, rice or buckwheat.",soybean,soybean,"Allwood, J. G., Wakeling, L. T., & Bean, D. C. (2021). Fermentation and the microbial community of Japanese koji and miso: A review. Journal of Food Science, 86(6), 2194-2207.","Wikipedia contributors. (2023bt, November 26). Miso. Wikipedia. https://en.wikipedia.org/wiki/Miso"
Asia,Southern Asia,,"India,Bangladesh","356,050",yogurt,"Misti dahi, Mishti doi, Lal dahi, Payodhi",মিষ্টি দই,"It is the sweetened version of dahi, which is an indian traditional fermented milk product. Misti dahi contains an high content of fat and sugar and  is similar to the caramel colored sweetened yogurt. ","cow milk, buffalo milk, goat milk","cow milk, sometimes buffalo or goat milk","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520
Panjagari, N. R., & Pal, D. (2012). Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi. Journal of Food Science and Technology, 51(11), 3124–3133. https://doi.org/10.1007/s13197-012-0849-y","Wikipedia contributors. (2023, May 22). Mishti doi. Wikipedia. https://en.wikipedia.org/wiki/Mishti_doi"
Asia,Southern Asia,,"Nepal,India,Bhutan","524,356,064",dairy product,"Mohi, Kachhu",,Mohi is yak buttermilk from the Eastern Himalayas. When processing dahi (curd) a liquid residue is left behind called mohi. It is consumed as a cooling beverage during hot days and to overcome tiredness.,yak milk,yak milk,"Rai, R., Shangpliang, H. N. J., & Tamang, J. P. (2016). Naturally fermented milk products of the Eastern Himalayas. In Journal of Ethnic Foods (Vol. 3, Issue 4, pp. 270–275). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jef.2016.11.006
",
Europe,Western Europe,,France,250,wine,Monbazillac,,"Monbazillac (AOC) is a white sweet wine from France. Due to climate, the grapes are often affected by Botrytis cinerea, also known as ""noble rot"", making the grapes raisined. It is similar to Sauternes but Monbazillac wines mostly have a higher proportion of Muscadelle in the blend.",white grape,"grapes (sémillon, sauvignon blanc, muscadelle)","Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.","Wikipedia contributors. (2022, February 17). Monbazillac AOC. Wikipedia. https://en.wikipedia.org/wiki/Monbazillac_AOC"
Europe,Western Europe,,Austria,040,cheese ,Montafoner Suure Kees,,Montafoner Suure Kees is a cheese made of soured-milk and has its origins in the Vorarlberger Montafon. It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese. The characteristics of this cheese are reached thanks to the quality of the milk and is related to the locally diversity of plants and herbs present in this region.,cow milk ,cow milk,Montafoner Sura Kees. (n.d.). Montafoner Sura Kees. https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/kaese/montafoner_sura_kees.html,"Wikipedia-Autoren. (2005, October 7). Montafoner Sauerkäse. https://de.wikipedia.org/wiki/Montafoner_Sauerk%C3%A4se"
Europe,Southern Europe,,Italy,380,cheese,Montasio,,Montasio (PDO) is a traditional alpine semi-hard italian cheese made from cow's milk. It is sold at different aging stages and characteristics vary accordingly. ,cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, March 22). Montasio. Wikipedia. https://en.wikipedia.org/wiki/Montasio"
Americas,Northern America,,United States of America,840,cheese,Monterey Jack,,"Monterey Jack, also known as Monterey Sonoma Jack or simply Jack, is a US american semi soft cow cheese. The cheese is aged for at least 5 weeks or up to 1 year. ",cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023b, August 13). Monterey Jack. Wikipedia. https://en.wikipedia.org/wiki/Monterey_Jack"
Asia,Western Asia,,"Armenia,Turkey","051,792",cheese,"Motal Paniri, Panire Khiki, Panire Pousti",,Motal Paniri (depending on the region also called Panire Khiki or Panire Pousti) is a traditional Iranian cheese. It can be produced from cow's or ewe's milk and is considered one of the oldest cheeses in the world. Traditionally it is produced by raw milk and no starter culture is added. The ripening takes place in a sheepskin bag. Motal cheese has a semi-hard texture and a creamy color.,"sheep milk, cow milk",raw sheep milk and raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,

Rezaei, A., Alirezalu, K., Damirchi, S. A., Hesari, J., Papademas, P., Domínguez, R., Lorenzo, J. M., & Yaghoubi, M. (2020). Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional motal cheese. Fermentation, 6(4), 95. https://doi.org/10.3390/FERMENTATION6040095",
Europe,Southern Europe,,Italy,380,cheese,Mozzarella di Bufala,,Mozzarella di Bufala (PDO) is produced in Campagna from buffalo milk since the 18th century.,buffalo milk,buffalo milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023, April 24). Buffalo mozzarella. Wikipedia. https://en.wikipedia.org/wiki/Buffalo_mozzarella"
Africa,Sub-Saharan Africa,"Eastern Africa,Middle Africa","Zambia,Congo","894,178",fermented cereal,Munkoyo,,"Munkoyo is a traditional non-alcoholic fermented food commonly consumed in both rural and urban areas of Zambia and Congo. It is made from maize flour mixed with water, boiled, and then fermented with Rhynchosia roots to enhance the fermentation process, resulting in a popular beverage that is a staple part of the local diet.",corn,maize flour and rhynchosia roots,"Phiri, S., Schoustra, S. E., Van Den Heuvel, J., Smid, E. J., Shindano, & Linnemann, A. (2019). Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds. PLOS ONE, 14(10), e0223501. https://doi.org/10.1371/JOURNAL.PONE.0223501 , Chileshe, Handema, R., Zwaan, B. J., Talsma, E. F., & Schoustra, S. E. (2020). Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo. Nutrients, 12(6), 1628. https://doi.org/10.3390/NU12061628",Wikipedia contributors. (2022). Munkoyo. Wikipedia. https://en.wikipedia.org/wiki/Munkoyo
Europe,Western Europe,,France,250,cheese,Munster,,"Soft uncooked unpressed cheeses - washed rind. ""It's a soft cheese with a washed rind, made from the milk of cows that graze in predominantly grassy regions. The climate has nurtured an age-old skill of maturing the acidified curd in humid conditions, fostering the growth of red cultures that lend the cheese its color and potent aroma, contrasting with its mild paste. Its taste is directly influenced by the richness of aromas from the Vosges meadows' milk.",cow milk ,cow milk,Le Munster-Géromé AOP. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-munster-gerome-aop,
Europe,Southern Europe,,Italy,380,cheese,Murazzano,,Murazzano (PDO) is a sheep's milk cheese from traditionally produced in the region of Cuneo in Italy. ,sheep milk,sheep milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","contributori di Wikipedia. (2020, March 19). Murazzano (formaggio). Wikipedia. https://it.wikipedia.org/wiki/Murazzano_(formaggio)"
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,dairy product,Mursik,,Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. Milk is fermented in a gourd which has prior been coated with charcoal dust. This process adds to the flavor and reduces the porosity of the gourd. Some Kalenjin groups add a bit of bull blood to the gourd.,cow milk,"cow milk, bull blood","Nieminen, M. T., Novak-Frazer, L., Collins, R., Dawsey, S. P., S. M., Abnet, C. C., White, R. E., Freedman, N. D., Mwachiro, M., Bowyer, P., Salaspuro, & Rautemaa, R. (2013). Alcohol and Acetaldehyde in African Fermented Milk Mursik—A Possible Etiologic Factor for High Incidence of Esophageal Cancer in Western Kenya. In Cancer Epidemiology, Biomarkers & Prevention (Vol. 22, Issue 1, pp. 69–75). American Association for Cancer Research (AACR). https://doi.org/10.1158/1055-9965.epi-12-0908",https://en.wikipedia.org/wiki/Mursik
Africa,Sub-Saharan Africa,Western Africa,Benin,204,fermented cereal,Mutchayan,,"Mutchayan is a porridge from Benin. It requires the pulp from the baobab fruit to make it. Cereal (maize, sorghum or millet) is sundried, milled and sieved. The flour is cooked with water, mixed with the boabab pulp drink and fermented in a jar for at least one day.  
It can either be consumed as a drink or as a dish with sauces. ","corn, sorghum, millet seed, baobab fruit","maize, sorghum, millet, baobab pulp","Chadare, D. P. Gayet , P. Azokpota , M. J. R. Nout , A. R. Linnemann , J. D. Hounhouigan & M. A. J. S. van Boekel (2010) Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, Properties, and Consumption, Ecology of Food and Nutrition, 49:4, 279-297. https://doi.org/10.1080/03670244.2010.491051
Gbaguidi AM, Chadare FJ, Madodé YE, Akogou FUG, Assogbadjo AE, Akissoé NH (2022) Characteristics of baobab pulpbased foods from urban areas of Benin. Sciences and Technologies for Sustainable Agriculture. 2022, 2(1): 36-45. https://www.stsa.una.bj/index.php/st/article/view/38
",
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,fermented cereal,"Mutwiwa, Mudzvurwa",,"Mutwiwa is a sour maize meal from Zimbabwe. Dried grains are sprinkled with water, pounded and sun-dried. The dehulled grains are cleaned and soaked in water to ferment. The maize is then either wet milled or dried and hammer-milled into maize meal. Mutwiwa can then be used to prepare a porridge or sadza. ",corn,Maize,"Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, Issue 1, pp. 1–11). Elsevier BV. https://doi.org/10.1016/s0168-1605(99)00154-3",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented fish,Myeolchi-jeot,멸치젓,Myeolchi-jeot is a salted seafood product from Korea. Salt and anchovy are mixed for fermentation. It is used as a side dish or dipping sauce but can also be part of making kimchi. ,anchovy,"anchovy, salt","Park, S., Sung, J., Choi, H.-Y., Jeong, H.-G., Kim, J.-C., & Jang, M. (2023). Changes in the physicochemical properties and metabolites of Myeolchi-jeot (salted-fermented anchovy) based on fermentation time. In LWT (Vol. 177, p. 114456). Elsevier BV. https://doi.org/10.1016/j.lwt.2023.114456",https://en.wikipedia.org/wiki/Myeolchi-jeot#cite_note-NIKL-1
Asia,Southern Asia,,"India,Pakistan,Afghanistan,Iran (Islamic Republic of)","356,586,004,364",fermented cereal,"Naan, Nan, Noon","Persian: نان, Urdu: نان, Kurdish: نان, Pashto: ډوډی, Uyghur: نان, Hindi: नान, Bengali: নান","Naan is a traditional leavened flat-bread produced in many different regions. It is made from refined wheat flour (maida) and prepared from fermented dough containing curd, milk and egg. Other ingredients used are salt, baking soda, hydrogenated oil (vanaspati), sugar and milk. The flat bread is baked in a traditional oven and accompanied of hot food. ","wheat, cow milk, sugarcane plant, chicken egg, oil palm fruit","Wheat, salt, sugar, milk, curd, baking soda, hydrogenated oil, egg, vanaspati oil (palm oil), oil palm fruit","Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7 
Parimala, K. R., & Sudha, M. L. (2014). Wheat-Based Traditional Flat Breads of India. In Critical Reviews in Food Science and Nutrition (Vol. 55, Issue 1, pp. 67–81). Informa UK Limited. https://doi.org/10.1080/10408398.2011.647121","Wikipedia contributors. (2023, October 27). Naan. Wikipedia. https://en.wikipedia.org/wiki/Naan"
Europe,Western Europe,,Netherlands,528,cheese,Nagelkaas,,Nagelkaas is a traditional Gouda-style dutch cheese from the  Frisian Islands that is made with cumin and cloves. It is similar to Kanterkaas. ,"cow milk, clove, cumin","cow milk, cloves, cumin","Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2022, January 23). Friesian Clove. Wikipedia. https://en.wikipedia.org/wiki/Friesian_Clove"
Asia,South-eastern Asia,,Thailand,764,alcoholic beverage,"Nam-Khao, Sa-To, Sato","น้ําขาว, สาโท","Nam-Khao and Sa-To are traditional alcoholic beverages from Thailand. The fermentation process is similar to the one from Khao-Maak except water is added for the second fermentation, which takes another 4-14 days. The non filtered product is called Sa-To and the filtered product is Nam-Khao. It has two colors, white or red depending if white rice or black rice is used.","rice, black rice","Rice, black rice","Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3",
Asia,South-eastern Asia,,"Thailand,Lao People's Democratic Republic","764,418",fermented fish,Nam-pla,"น้ําปลา
","Nam pla is a fish sauce condiment widely consumed in Southeast Asia. Small fish of the Sardinella or Stolephorus species are mixed with salt into a salty brine and packed into cubical concrete vats. The mixture is fermented up to 12 months. The first grade fluid is filtered and bottled, re-extraction with brine can produce a lower grade fish sauce. The liquid is brown and has a meaty, cheesy aroma. ","herring, anchovy","Solephorus sp., Ristelliger sp. Cirrhinus sp., water, salt","Thongthai, C., Suntinanalert, P. (1991). Halophiles in Thai Fish Sauce (Nam Pla). In: Rodriguez-Valera, F. (eds) General and Applied Aspects of Halophilic Microorganisms. NATO ASI Series, vol 201. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3730-4_46",
Asia,Southern Asia,,India,356,alcoholic beverage,Nareli,,"Is a palm wine produced in India. It is a sweet, milky,  effervescent fermented coconut palm alcoholic beverage. ",coconut palm sap,Coconut palm,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Villarreal-Morales, Montañez-Saenz, J., Aguilar-González, C. N., & Rodrı́guez-Herrera, R. (2018). Metagenomics of traditional beverages. In A. M. Holban & A. Mihai Grumezescu (Eds.) Handbook of Food Bioengineering, Advances in Biotechnology for Food Industry (pp. 301–326). Academic Press. https://doi.org/10.1016/b978-0-12-811443-8.00011-6",
Asia,Eastern Asia,,Japan,392,fermented fish,Narezushi,熟れ寿司,"Narezushi is described of the predecessor or modern sushi and is salted and fermented fish, which is combined with cooked rice and fermented at ambient temperature for more than 4 weeks. ","mackerel fish, rice","Sea water fish (mainly mackerel), cooked rice, salt","Kiyohara, M., Koyanagi, T., Matsui, H., Yamamoto, K., Take, Katsuyama, Y., ... & Kumagai, H. (2012). Changes in microbiota population during fermentation of narezushi as revealed by pyrosequencing analysis. Bioscience, biotechnology, and biochemistry, 76(1), 48-52.","Wikipedia contributors. (2023bn, November 18). History of sushi. Wikipedia. https://en.wikipedia.org/wiki/History_of_sushi"
Africa,Northern Africa,,Sudan,729,fermented cereal,Nasha,,"Nasha is a fermented sorghum drink from Sudan. Traditionally nasha is consumed by either the sick, the fasting or the nursing mother. ",sorghum,sorghum,"Elkhalifa, O. (2007). Fermented sorghum foods of Sudan - A review. In Journal of Food Science and Technolgy (Vol. 44, pp.347). https://www.researchgate.net/publication/233831529_Fermented_sorghum_foods_of_Sudan_-_A_review",
Asia,South-eastern Asia,,Philippines,608,fermented fruit,Nata de coco,,Coconut gel. A jelly-like dessert made from fermented coconut water,coconut,coconut,"Sanchez, P. C. (2008). Philippine fermented foods: Principles and Technology. UP Press.","Wikipedia contributors. (2023, September 8). Nata de coco. Wikipedia. https://en.wikipedia.org/wiki/Nata_de_coco#:~:text=Nata%20de%20coco%2C%20also%20marketed,Type"
Asia,South-eastern Asia,,Philippines,608,fermented fruit,Nata de pina,Nata de piña,A jelly-like dessert made from fermented pineapple juice,pineapple,pineapple,"Sanchez, P. C. (2008). Philippine fermented foods: Principles and Technology. UP Press.","Wikipedia contributors. (2023, October 25). Nata de piña. Wikipedia. https://en.wikipedia.org/wiki/Nata_de_pi%C3%B1a"
Asia,Eastern Asia,,Japan,392,fermented legumes,Nattō,"納豆, なっとう","Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It has a sticky texture, distinctive pungent aroma, and a unique flavor often served as a breakfast food or condiment.",soybean,Soybeans,"Hosoi, T., & Kiuchi, K. (2003). Natto–a food made by fermenting cooked soybeans with Bacillus subtilis (natto). Handbook of fermented functional foods, 20034675, 227-250.","Wikipedia contributors. (2023bq, November 26). Nattō. Wikipedia. https://en.wikipedia.org/wiki/Natt%C5%8D"
Asia,South-eastern Asia,,Thailand,764,fermented vegetables,Naw-mai-dong,,"Naw-mai-dong is a fermented bamboo shoot product popular in the northern region of Thailand. Bamboo shoots are sliced thinnly, pickled in bottles with water rinsed from rice crops. Salt may be added. Fermentation takes at least 3 days. The production takes place in the early rainy season when bamboo shoots are abundant. ",bamboo plant,Bamboo shoots,"Kanpiengjai, A., Nuntikaew, P., Wongsanittayarak, J., Leangnim, N., & Khanongnuch, C. (2022). Isolation of Efficient Xylooligosaccharides-Fermenting Probiotic Lactic Acid Bacteria from Ethnic Pickled Bamboo Shoot Products. In Biology (Vol. 11, Issue 5, p. 638). MDPI AG. https://doi.org/10.3390/biology11050638",
Asia,Southern Asia,,India,356,alcoholic beverage,Nchiangne,,Nchiangne is an alcoholic beverage made from rice in the indian region Nagaland. Germinated sprouted-rice grains (Khekhrii) are fermented and used as amylolytic/alcoholic starters to produce the distilled liquor. ,red rice,Red rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520",
Asia,South-eastern Asia,,Viet Nam,704,fermented meat,Nem chua,,"Nem chua is a meat product from the Vietnamese cuisine. Lean ground pork is mixed with boiled pig skin strings. The paste is shaped into cubes, sometimes garlic is added. The cubes are wrapped with banana leaves and fermented for 2-4 days at ambient temperature. Nem chua is consumed without any further cooking or heating. ","swine, garlic","pork, garlic","Nguyen, D. T. L., Van Hoorde, K., Cnockaert, M., De Brandt, E., De Bruyne, Le, B. T., & Vandamme, P. (2013). A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. In Food Research International (Vol. 50, Issue 1, pp. 232–240). Elsevier BV. https://doi.org/10.1016/j.foodres.2012.09.029",https://en.wikipedia.org/wiki/Nem_chua
Asia,South-eastern Asia,,Myanmar,104,fermented fish,Ngapi,,Ngapi is a traditional fermented fish paste from Myanmar. Different types of ngapi exist using both shrimp and fish for fermentation. Processing involves fermentation in wooden tubs for 4-5 months.,"fish, shrimp","fish, shrimp","Kobayashi, T., Taguchi, C., Kida, K. et al. Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi . World J Microbiol Biotechnol 32, 166 (2016). https://doi.org/10.1007/s11274-016-2127-z
Aung, W., Naylin, N., Zheng, Z., Watanabe, Y., & Hashinaga, F. (2004). Antioxidant and Antibacterial Activities of Bacteria from Ngapi, a Burmese Salted and Fermented Shrimp Paste. In Biocontrol Science (Vol. 9, Issue 4, pp. 117–122). The Society for Antibacterial and Antifungal Agents, Japan. https://doi.org/10.4265/bio.9.117
",
Asia,Southern Asia,,India,356,fermented fish,Ngari,,"Ngari is a traditional non-salted fermented fish product from Manipur. It holds significant cultural value and is consumed daily by the local people. The processing involves washing sun-dried whole fishes in bamboo baskets, draining excess water, and pressing them. This pressing releases oil from the fish heads, which initiates fermentation. The fish are then tightly packed in oil-coated earthen pots, sealed with a paste made from fish powder, and covered with materials like polythene, leaves, or newspapers. The sealed pots are left to ferment for 4 to 12 months at room temperature. ",pool barb,"Fish (Puntius sophore), salt","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Singh, A. S., Singh, A. A., & Devi, M. S. (2012). Ngari - a traditional fish product of Manipur, India. Infofish International, 2012(1). https://www.researchgate.net/publication/230642003_Ngari_-_a_traditional_fish_product_of_Manipur_India",
Asia,South-eastern Asia,,"Thailand,Lao People's Democratic Republic","764,418",fermented meat,"Nham, Naem, Musom",,"Nham is a fermented pork product from Thailand. Minced pork, cooked pork rind, cooked rice, garlic, salt and chili are mixed, tightly packed in banana leaves or plastic casing. The mixture is fermented at room temperature for 3-5days. It is consumed raw as an appetizer dish. ","swine, rice, garlic, bird pepper","pork, rice, garlic, bird pepper","Santiyanont, P., Chantarasakha, K., Tepkasikul, Srimarut, Y., Mhuantong, W., Tangphatsornruang, S., Zo, Y.-G., & Chokesajjawatee, N. (2019). Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham. In Food Research International (Vol. 119, pp. 110–118). Elsevier BV. https://doi.org/10.1016/j.foodres.2019.01.060
Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3",https://en.wikipedia.org/wiki/Naem_(food)
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,yogurt,Nono,nono,Nono is a spontaneously fermented yoghurt-like milk product consumed as a staple food commodity in parts of the Sub-Saharan West Africa. It is usually consumed along with 'Fura' as 'Fura da Nono' in Nigeria,cow milk,cow milk,"Fagbemigun, O., Cho, G.-S., Rösch, N., Brinks, E., Schrader, K., Bockelmann, W., Oguntoyinbo, F. A., & Franz, C. M. A. P. (2021). Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono. In Microorganisms (Vol. 9, Issue 3, p. 640). MDPI AG. https://doi.org/10.3390/microorganisms9030640
",
Europe,Western Europe,,Germany,276,fermented meat,Northern Hesse Ahle Wurscht,Nordhessische Ahle Wurscht,"Ahle Wurscht is a raw sausage, produces in various sizes and traditionally from Northern Hesse. It typically is produced with mature pork and lard in wintertime and then made into sausages with pigs intestines. The ageing process depends on the size of the Wurscht, and can vary between 2 and 9 months. The only accepted additives are salt and saltpetre.",swine,pork meat,"Lücke, F., & Vogeley, I. (2012). Traditional ‘air-dried’ fermented sausages from Central Germany. Food Microbiology, 29(2), 242–246. https://doi.org/10.1016/j.fm.2011.06.019
","Förderverein Nordhessische Ahle Wurscht. (2010, March 17). english - Nordhessische Ahle Wurscht. Nordhessische Ahle Wurscht. https://nordhessische-ahle-wurscht.de/international/english/"
Africa,Sub-Saharan Africa,Western Africa,"Ghana,Nigeria,Burkina Faso","288,566,854",yogurt,Nunu,,"Nunu is a naturally fermented milk product similar to yoghurt, originating from Ghana and extending to other West African regions like Nigeria and Burkina Faso. Distinct from various other African fermented milk items derived from goats, sheep, or camels, Nunu exclusively is produced from cow's milk. Traditionally, the fresh milk is collected and left to ferment at room temperature for a day or two. Nunu has a yoghurt-like flavor profile with a tangy acidity. Similar to numerous spontaneously fermented foods across Africa, Nunu's production primarily occurs within households, and its fermentation process is spontaneous.",cow milk,Raw cow milk,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Akabanda, F., Owusu‐Kwarteng, J., Tano‐Debrah, K., Parkouda, C., & Jespersen, L. (2014). The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana. International Journal of Food Science, 2014, 1–11. https://doi.org/10.1155/2014/721067",
Asia,South-eastern Asia,,Viet Nam,704,fermented fish,Nuoc mam,,"Nuoc mam is a traditional fish sauce from Vietnam. Fish (anchovies) and salt are mixed in a wooden, ceramic or cement vessel and matured. The extract is drained, pomaced and filtered to get the final product. Traditional fermentation varies between 12-18 months.",anchovy,anchovy most common,"La Anh, N. (2015). Health-promoting microbes in traditional Vietnamese fermented foods: A review. In Food Science and Human Wellness (Vol. 4, Issue 4, pp. 147–161). Tsinghua University Press. https://doi.org/10.1016/j.fshw.2015.08.004",
Africa,Sub-Saharan Africa,Eastern Africa,Uganda,800,fermented cereal,"Obushera, Obusera",,"Obushera is a refreshing drink from Uganda, to some extent used as a weaning food. It can either be made with malted or unmalted millet and sorghum. Fermentation takes around 1-4 days. There are different varieties of Obushera, some of them can also be alcoholic. ","millet seed, sorghum",millet and sorghum,"Mukisa, I. M., Porcellato, D., Byaruhanga, Y. B., Muyanja, C. M. B. K., Rudi, K., Langsrud, T., & Narvhus, J. A. (2012). The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. In International Journal of Food Microbiology (Vol. 160, Issue 1, pp. 1–10). Elsevier BV. 
https://doi.org/10.1016/j.ijfoodmicro.2012.09.023
",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented legumes,Ofowoh,Ofowoh,"owoh is a dark brown, semi-moist solid condiment with a pungent smell. The mash may be ground in a mortar and rolled into balls. It is a traditionally fermented high-protein food from cotton seeds (Gossypium hirsutum).",cotton seed,cotton seeds (Gossypium hirsutum),"Sanni, A. I., & Ogbonna, D. N. (1991). The production ofowoh — a Nigerian fermented seasoning agent from cotton seed (Gossypium hirsutum L.). In Food Microbiology (Vol. 8, Issue 3, pp. 223–229). Elsevier BV. https://doi.org/10.1016/0740-0020(91)90054-6",
Africa,Sub-Saharan Africa,Western Africa,"Benin,Togo,Ghana,Nigeria","204,768,288,566",fermented cereal,Ogi,,"Fermented slurry obtained by steeping the cereal in water, following by wet-milling, wet-sieving, decanting and fermentation for 1–3 days. The slurry is used for the preparation of porridge, beverage and cooked paste.","corn, sorghum, millet seed","corn, sorghum, millet seed","Nago, M. C., Hounhouigan, J. D., Akissoe, N., Zanou, E., & Mestres, C. (1998). Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects. International journal of food science & technology, 33(3), 307-315.
https://doi.org/10.1046/j.1365-2621.1998.00169.x
Sanya, A. C., Madode, Y. E., Schoustra, S. E., Smid, E. J., & Linnemann, A. R. (2023). Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin. Food Research International, 170, 113038.             
https://doi.org/10.1016/j.foodres.2023.113038
National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods. Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. Washington (DC): National Academies Press (US); 1992. PMID: 25121339.",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented legumes,"Ogiri, Ogili",Ogiri,Ogiri generally refers to oily pastes made from fermented oil seeds in West Africa; they are used as soup condiments and are generally strong-smelling,watermelon seed,watermelon seed,"Odunfa, S. A. (1981). Microbiology and amino acid composition of Ogiri — a food condiment from fermented melon seeds. In Food / Nahrung (Vol. 25, Issue 9, pp. 811–816). Wiley. https://doi.org/10.1002/food.19810250903",https://en.wikipedia.org/wiki/Ogiri
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,alcoholic beverage,Ogogoro,"Ogogoro,Akpeteshie",Ogogoro is a distilled alcoholic beverage made from the sap of the Raffia palm. It contains between 30 – 60% of alcohol.,raffia palm sap,raffia palm sap,"OLASUPO, N. A., & OBAYORI, O. S. (2003). UTILIZATION OF PALM WINE (ELAEIS GUINEENSIS) FOR THE IMPROVED PRODUCTION OF NIGERIAN INDIGENOUS ALCOHOLIC DRINK - OGOGORO. In Journal of Food Processing and Preservation (Vol. 27, Issue 5, pp. 365–372). Hindawi Limited. https://doi.org/10.1111/j.1745-4549.2003.tb00523.x
",https://artsandculture.google.com/story/the-magic-of-making-ogogoro-from-palm-wine-pan-atlantic-university/WgWRE5EMQ7sTKw?hl=en
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented vegetables,Oiji,,Oiji are fermented pickled cucumbers from Korea. During the summertime many households soak the cucumber in a salty solution to get a crunchy texture and acidic taste. Oiji making has been a tradition in Korea since the 17th century.  ,cucumber,"Cucumber, salt, water","Park, S. H., Park, W. S., & Kim, M. R. (2004). Quality characteristics of commercial Oiji, Korean cucumber pickle. Korean Journal of Food Science and Technology, 36(3), 385-392. 
https://koreascience.kr/article/JAKO200404637341381.pdf",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented legumes,Okpehe,Okpehe,"Fermented soup condiment, Okpehe is characterized by a strong smell, it is also mashed and sticky browned. It is generously applied to soups as a flavor enhancer and consumed as a food supplement eaten mixed with other foods like tapioca, boiled yam, boiled maize, fish and meat.",african mesquite bean,Prosopsis africana,"Oguntoyinbo, F. A., Huch, M., Cho, G.-S., Schillinger, U., Holzapfel, W. H., Sanni, A. I., & Franz, C. M. A. P. (2010). Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria. In Journal of Food Protection (Vol. 73, Issue 5, pp. 870–878). Elsevier BV. https://doi.org/10.4315/0362-028x-73.5.870

Akpi, U. K., Zaini, N. A. M., Nnamchi, C. I., Ugwuanyi, J. O., Wan-Mohtar, W. A. A. Q. I., & Wan Mohd Noor, W. S. A. (2023). Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment. In Advances in Microbiology (Vol. 13, Issue 08, pp. 373–385). Scientific Research Publishing, Inc. https://doi.org/10.4236/aim.2023.138024",
"Americas,Europe","Northern America,Southern Europe,Latin America and the Caribbean","nan,South America","United States of America,Spain,Portugal,Peru,Chile,Italy,Greece","840,724,620,604,152,380,300",fermented fruit,Olives,,"The fruits of the olive tree (Olea europaea) in their raw form are very bitter and therefore commonly fermented. This curing process is highly variable with region and style of production. It can take only a few days or up to a few months, and typically relies on the naturally present microflora. ",olive,Olive,"Bonatsou, S., Tassou, C. C., Panagou, E. Ζ., & Nychas, G. E. (2017). Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms, 5(2), 30. https://doi.org/10.3390/microorganisms5020030","Wikipedia contributors. (2023az, November 30). Olive. Wikipedia. https://en.wikipedia.org/wiki/Olive"
Europe,Eastern Europe,,Czechia,203,cheese,Olomouc cheese,Olomoucké syrečky,"It is a ripened soft cheese made in Loštice, Moravia, Czech Republic, which is very easy to recognize by its strong scent, distinctive pungent taste and yellowish color. It is named after the city of Olomouc where it was originally sold. It is made from skimmed cow's milk without adding rennet, colorings, flavorings and stabilizers, and contains only 0.6% of fat.",cow milk ,raw cow milk,"Standarová, E., Vorlová, L., Kordiovská, P., Janštová, B., Dračková, M., & Borkovcová, I. (2010). Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions. Acta Veterinaria Brno, 79(1), 147–156. https://doi.org/10.2754/avb201079010147 ",Wikipedia contributors. (2023). Olomoucké tvarůžky. Wikipedia. https://en.wikipedia.org/wiki/Olomouck%C3%A9_tvar%C5%AF%C5%BEky 
Asia,South-eastern Asia,,Indonesia,360,fermented legumes,Oncom,Aksara Sunda: ᮇᮔ᮪ᮎᮧᮙ᮪; IPA: ɔnˈtʃɔm,"Oncom is a staple food in West Java in Indonesia and is usually made from by-products rom the production of other foods, e.g. the soy cake from tofu production, peanut press cake or coconut press cake after oil extraction. There are two types: Oncom Hitam (Black Oncom) and Oncom Merah (Orange Oncom), which differ in the type of mold growing on the surface.","peanut, coconut, soybean, cassava","peanut press cake, coconut press cake, soy cake, tapioca flour","Sastraatmadja, D., Lomita, F., & Kasai, T. (2002). Production of High-Quality Oncom, a Traditional Indonesian Fermented Food, by the Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum. Journal of the Graduate School of Agriculture, 70(2), 111-127. https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/13163/1/70%282%29_p111-127.pdf ","Wikipedia contributors. (2023, September 27). Oncom. Wikipedia. https://en.wikipedia.org/wiki/Oncom"
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,alcoholic beverage,Oti-oka,oti-oka,"Oti-oka is an indigenous alcoholic beverage made from sorghum and pearl millet with a good flavor, sweet, slightly sour with a brownish- opaque color, a pleasant taste on the third day of fermentation","sorghum, pearl millet seed","sorghum, pearl millet seed","Temitope, O.S., & Taiyese, O.B. (2012). Quality assessment of 'oti-oka' like beverage produced from pearl millet.",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,alcoholic beverage,Otika,,"Otika is a Nigerian alcoholic beverage made from sorghum. Sorghum grains are mixed with water and malted in fresh banana leaves for 3 days. The germinated grains are dried for 2 days and milled. Wort is extraced by cooking for 7 hours, cooled and fermented for 3 days in an earthenware pot. The beverage is brownish-opaque with a sweet sour taste. It is commonly made in the southwestern region of Nigeria for traditions and hospitality. ",sorghum,Sorghum,"Oriola, O. B., Boboye, B. E., & Adetuyi, F. C. (2017). Bacterial and Fungal Communities Associated with the Production of A Nigerian Fermented Beverage,"" Otika"". Jordan Journal of Biological Sciences, 10(2).
https://www.researchgate.net/publication/317767129_Bacterial_and_fungal_communities_associated_with_the_production_of_a_Nigerian_fermented_beverage_Otika",
Asia,South-eastern Asia,,Thailand,764,alcoholic beverage,Ou,อุ,"Ou is a rice wine from Thailand. Polished rice is washed, steeped, mixed with rice husk, steamed, cooled, mixed with the starter ""Loog-paeng"", packed in a clay jar and fermented for over a week. It is served by putting a straw into the jar and not pouring. ",rice,Rice,"Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3",
Europe,Southern Europe,,Croatia,191,cheese,Pag Island Cheese,Paški Sir,"It is made exclusively on the tiny island of Pag with milk from the indigenous breed of sheep known as the Paška Ovca. Paški Sir received a Protected Designation of Origin (DOP) in 2019.  The production process involves using both raw and pasteurized milk, with or without dairy cultures. Animal rennet is utilized as a natural coagulant, providing essential proteolytic enzymes for cheese-making. In modern dairy production, a combination of ""ki-mozin"" and pepsin is commonly used for milk coagulation in cheese and dairy product manufacturing.",sheep milk,sheep milk,"Oštarić, F., Antunac, N., Prpić, Z., & Mikulec, N. (2015). Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir). Mljekarstvo, 101–110. https://doi.org/10.15567/mljekarstvo.2015.0204 ",
Asia,South-eastern Asia,,Thailand,764,fermented vegetables,Pak-gard-dong,,"Pak-Gard-Dong is a fermented mustard leaf product from Thailand. The leaves are washed, wilted and mixed with salt before fermentation for 12h. Then excess water is drained and a solution of sugars (3%) is added. Further fermentation for 3-5 days occurs. ",mustard leaves,mustard leaves,"Di Cagno, R., Coda, De Angelis, M., & Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. In Food Microbiology (Vol. 33, Issue 1, pp. 1–10). Elsevier BV. https://doi.org/10.1016/j.fm.2012.09.003",
Asia,South-eastern Asia,,Thailand,764,fermented vegetables,Pak-sian-dong,,Pak-sian-dong is a Thai fermented vegetable made from fermented spider plant leaves. ,spiderplant leaves,spiderplant leaves,"Amatachaya, A., Siramolpiwat, S., Kraisorn, M., & Yasiri, A. (2023). Gamma-aminobutyric Acid (GABA) Producing Probiotic Lactiplantibacillus Pentosus Isolated from Fermented Spider Plant (Pak Sian Dong) in Thailand. In Journal of Pure and Applied Microbiology (Vol. 17, Issue 1, pp. 354–361). Journal of Pure and Applied Microbiology. https://doi.org/10.22207/jpam.17.1.25",
Europe,Southern Europe,,Italy,380,fermented cereal,Pan di Sorc,,"""The ancient Pan di Sorc, today a Slow Food Presidium, takes its name from the corn flour present (sorc), combined with rye flour, wheat, dried figs, raisins and fennel seeds. It’s about bread that is a little sweet and a little spicy, widespread above all in the Gemonese area."" (Selvolini et al. 2023)","rye, wheat, fig","rye, wheat, fig","Selvolini, G., Marrazza, G. (2023). Traditional Italian Bread. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_9","contributori di Wikipedia. (2023, August 30). Pan di sorc. Wikipedia. https://it.wikipedia.org/wiki/Pan_di_sorc"
Europe,Southern Europe,,Italy,380,fermented cereal,Pane di Laterza,,"Pane di Laterza (PAT) is a traditional sourdough bread from Laterza in Apulia. It is made with durum wheat semolina flour, water, and salt and baked in stone ovens. ",wheat,durum wheat semolina flour,"Melini, V., Melini, F. & Acquistucci, R. Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”. Eur Food Res Technol 247, 193–200 (2021). https://doi.org/10.1007/s00217-020-03617-6","Wikipedia contributors. (2023e, March 17). Pane di Laterza. Wikipedia. https://en.wikipedia.org/wiki/Pane_di_Laterza"
Europe,Southern Europe,,Italy,380,fermented cereal,Pane di Matera,,Pane di Matera  (PGI) is a traditional sourdough bread from Matera in Basilicata. The ancient production process is relies on sourdough started by fermenting fruits and exclusively uses durum wheat semolina.,wheat,durum wheat semolina flour,"Selvolini, G., Marrazza, G. (2023). Traditional Italian Bread. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_9","Wikipedia contributors. (2023aq, November 11). Matera. Wikipedia. https://en.wikipedia.org/wiki/Matera"
"Asia,nan","Southern Asia,nan",,"India,Nepal,nan,Bangladesh","356,524,568,050",cheese,Paneer,,"Paneer (panir) is a fresh cheese made from acid-coagulated full fat milk. It originates from an area that today encomasses Iran, India and Pakistan.","buffalo milk, cow milk",Buffalo or cow milk,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 

Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023, October 13). Paneer. Wikipedia. https://en.wikipedia.org/wiki/Paneer"
Asia,South-eastern Asia,,Philippines,608,fermented cereal,Pangasi,,A regional rice wine variant made in the southern part of the Philippines. From Mindanao,rice,Rice,"Sanchez, P. C. (2008). Philippine fermented foods: Principles and Technology. UP Press.",https://en.wikipedia.org/wiki/Pangasi
Asia,Eastern Asia,,China,156,fermented vegetables,Pao cai,,"Pao cai is a traditional fermented vegetable product crafted from brine-salted cabbage in China. It holds symbolic significance in Chinese culture . Pao cai boasts a diverse array of vitamins, minerals, and dietary fiber, in addition to being abundant in beneficial microorganisms, including bacteria such as Lactobacillus, Pediococcus, and Leuconostoc, as well as fungi.",cabbage,Cabbage,"Wang, Z., & Shao, Y. (2018). Effects of microbial diversity on nitrite concentration in pao cai , a naturally fermented cabbage product from China. Food Microbiology, 72, 185–192. https://doi.org/10.1016/j.fm.2017.12.003 ",Wikipedia contributors. (2023). Pao cai. Wikipedia. https://en.wikipedia.org/wiki/Pao_cai 
Asia,Southern Asia,,"India,Pakistan,Bangladesh","356,586,050",fermented cereal,"Papadam, Papadum, Papad",,"Papadam is a typically made with flour from black gram, but sometimes also from lentils, chickpeas, rice, or potatoes. The flour is mixed with salt, spices and water and the dough is rolled to a circular shape of even thickness. These are then baked or fried.",black gram bean,Black gram (Phaseolus mungo),"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Kumari, Pandey, Raj, Gupta, Roy, Attri, B. L., Neopany, B., Moktan, Sunil, C. K., Janveja, C., Angchok, Mueen-Ud-Din, G., Vyas, Kabir, J., Targais, K., Reddy, L. V. A., Palni, L. S., Swain, M. R., … Joshi, V. K. (2016). Cereal-Based Non-Alcoholic indigenous fermented foods. In V. K. Joshi (Ed.), Indigenous Fermented Foods of South Asia (1st ed., pp. 353–429). https://doi.org/10.1201/b19214-13
","Wikipedia contributors. (2023, September 30). Papadam. Wikipedia. https://en.wikipedia.org/wiki/Papadam"
Europe,Western Europe,,Belgium,056,cheese,Pas de Rouge,,"Pas de Rouge is a reddish washed rind cheese made from raw cow milk. It is ripened for 6-8 weeks and has a buttery texture, with small, scattered holes. It is produced in Ghent.",cow milk,raw cow milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","TasteAtlas. (2020, March 12). Pas de Rouge | Local Cheese From Ghent. Belgium | TasteAtlas. TasteAtlas. https://www.tasteatlas.com/pas-de-rouge, Onze kazen – Het Hinkelspel. (n.d.). https://hethinkelspel.be/eigen-makelij/#goud"
Asia,Western Asia,,"Turkey,Iraq","792,368",fermented meat,Pastirma,,"Pastirma is a popular dry-cured meat product in Turkey. It is made from whole muscle from beef and water buffalo carcasses. Meat strips are rubbed with salt and a curing mixture (nitrates). The meat strips are dried several times, pressed together with heavy stones and covered in a paste called ""çemen"". The paste is made of ground fenugreek flour, garlic, red pepper and water. The meat is dried again to get the final product.","cattle, water buffalo, sweet red bell pepper, garlic, fenugreek seed","beef, buffalo carcasses, red pepper, garlic, fenugreek flour","Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. In Meat Science (Vol. 95, Issue 4, pp. 912–918). Elsevier BV. https://doi.org/10.1016/j.meatsci.2013.03.021",https://en.wikipedia.org/wiki/Pastirma
Asia,South-eastern Asia,,"Philippines,Indonesia","608,360",fermented fish,Patis,,"Fish sauce. The resulting liquid from a salt-based fermentation of fish. In the Philippines, patis is usually the liquid by-product in salted fish paste (bagoong) production.","anchovy, bonnetmouth","Saltwater small fish (usually anchovy), Fish entrails(yellowfin tuna), salt","Elegado, F. B., Colegio, S. M. T., Lim, V. M. T., Gervasio, A. T. R., Perez, M. T. M., Balolong, M. P., Banaay, C. G. B., & Mendoza, B. C. (2016). Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and Yeasts. In Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 323–340). Springer India. https://doi.org/10.1007/978-81-322-2800-4_13",
Europe,Southern Europe,,Italy,380,cheese,Pecorino Romano,,"Pecorino Romano (PDO) is a rennet-coagulated cheese from sheep's milk. It's flavor can fluctuate with the seasons. The name is derived from the italian word for sheep (pecora) and the name for the countryside around Rome, where this cheese has been produced since antiquity. ",sheep milk,pasteurized ewe milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, October 13). Pecorino romano. Wikipedia. https://en.wikipedia.org/wiki/Pecorino_Romano"
Europe,Southern Europe,,Italy,380,cheese,Pecorino Sardo,,Pecorino Sardo (PDO) is a hard cheese from the the Italian island of Sardinia. It is produced in one of two styles: dolce (sweet) or maturo (mature). ,sheep milk,raw sheep milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, October 13). Pecorino sardo. Wikipedia. https://en.wikipedia.org/wiki/Pecorino_sardo"
Europe,Southern Europe,,Italy,380,cheese,Pecorino Siciliano,,Pecorino Siciliano (PDO) is a hard cheese from the the Italian island of Sicily produced from raw sheep's milk. ,sheep milk,raw sheep milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, October 13). Pecorino siciliano. Wikipedia. https://en.wikipedia.org/wiki/Pecorino_siciliano"
Europe,Southern Europe,,Italy,380,cheese,Pecorino Toscano,,Pecorino Toscano (PDO) is an italian hard cheese made from sheep's milk. ,sheep milk,raw sheep milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2023, October 13). Pecorino toscano. Wikipedia. https://en.wikipedia.org/wiki/Pecorino_toscano"
Asia,South-eastern Asia,,Indonesia,360,fermented fish,Pedah,,Pedah is a fermented mackerel product from Indonesia. The fish is salted and while still wet packed in baskets which allow slow dehydration during the maturation (2-3 months). ,mackerel fish,mackerel,"Putro, S. (1993). Fish fermentation technology in Indonesia. In C. Lee, K. H. Steinkraus & P. J. A. Reilly (Eds.), Fish Fermentation Technology (pp. 107-128). United Nations University Press.  https://books.google.ch/books?hl=de&lr=&id=Gt_QnYUQbWcC&oi=fnd&pg=PA107&dq=Pedah+indonesia&ots=XOsTobjKSf&sig=RUyFkEMUiMGxbZTXZOUxEjt82aQ&redir_esc=y#v=onepage&q=Pedah%20indonesia&f=false,",
Asia,South-eastern Asia,,Myanmar,104,fermented cereal,Pepok,,"Pepok is a soybean fermented food from northern Myanmar. The beans are soaked overnight in water, boiled and wrapped in leaves. Fermentation takes 2-4 days and the beans are mashed up with salt. The mixture is rolled out into disks and sun dried. It can be used as a seasoning or consumed directly after roasting.",soybean,Soybean,"Nagai, T., & Tamang, J. P. (2010). Fermented legumes: Soybean and non-soybean products. Fermented Foods and Beverages of the World, J. Tamang & K. Kailasapathy,(Eds.), 191-224.
https://www.taylorfrancis.com/chapters/edit/10.1201/EBK1420094954-10/fermented-legumes-soybean-non-soybean-products-toshirou-nagai-jyoti-prakash-tamang",
Americas,Northern America,,United States of America,840,fermented meat,Pepperoni,,"Dried meat, smoked, sausage. In the United States, pepperoni is a type of raw sausage produced from a mixture of beef and pork, or sometimes from pork alone. During its production, pepperoni undergoes a weight loss of approximately 30%, resulting in a water-to-protein ratio of less than 1.6:1. The fermentation process is primarily driven by fast-acidifying starter cultures, and citric acid is often used to achieve the desired speed of acidification.","swine, cattle",Pork meat or beef and pork meat,"Feiner, G. (2016a). Typical Fermented Non-Heat Treated Salami Products Made Around the World. In Salami (pp. 177–184). Academic Press. https://doi.org/10.1016/b978-0-12-809598-0.00008-1",Wikipedia contributors. (2003). Pepperoni. Wikipedia. https://en.wikipedia.org/wiki/Pepperoni
Asia,Southern Asia,,India,356,fermented cereal,Peruyaan,,"Peruyaan is a soybean product from Indian Apatani tribes in Arunachal Pradesh. Traditional preparation involves washing and cooking the beans for 2-3 hours until soft. They are fermented in a bamboo basket, covered with ginger leaves and kept above the fireplace to ferment for 3-5 days. If it is sticky enough it is ready for consumption. Usually it is served as a side dish with rice.",soybean,soybean,"Tamang, J. P. (2015). Naturally fermented ethnic soybean foods of India. In Journal of Ethnic Foods (Vol. 2, Issue 1, pp. 8–17). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jef.2015.02.003
",
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",dairy product,"Pheuja, Suja",,"Pheuja is a refreshing beverage very popular in north-eastern India, Bhutan and Nepal and is made by the addition of salt and fermented yak butter to tea. The final product has a salty flavor and a buttery aroma. ",yak milk,"Tea leaves, yak butter, salt","Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Jha, P. K., Le‐Bail, A., Rawson, Parua, Mohapatra, P. K. D., & Mondal, K. C. (2019). Indigenous fermented Beverages of the Indian Subcontinent: processing methods, nutritional, and nutraceutical potential. In Food Bioactives (1st ed.). Apple Academic Press. https://doi.org/10.1201/9780429242793-13",
Asia,"Southern Asia,Eastern Asia",,"India,Nepal,China","356,524,156",dairy product,Philu,,"""Philu is a typical indigenous cream-like milk product obtained from cows milk or yaks milk, and is mostly eaten as a cooked-paste delicacy with boiled rice by the Sikkimese. During philu preparation, fresh milk (cow’s or yak’s), collected in cylindrical bamboo vessels or in wooden vessels, is slowly swirled around the walls of the vessels by rotating for 5–10 min. A creamy mass of milk sticks to the walls of the vessels, milk is poured off and the empty vessel is then kept upside down to drain out the remaining liquid. This process is repeated daily for 6–7 days until a thick, white creamy layer is formed on the vessel walls and the creeper surface. This soft mass called philu, is scraped off and stored in a dry place for consumption."" (Dewan et al. 2007)","cow milk, yak milk","Cow milk, yak milk","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Dewan, & Tamang, J. P. (2007). Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie Van Leeuwenhoek, 92(3), 343–352. https://doi.org/10.1007/s10482-007-9163-5",
Asia,Southern Asia,,India,356,dairy product,Phrung,,"Phrung is produced from yak milk. It is characterized as mild-acidic,  a hard mass, and similar to chhurpi.",yak milk,Yak milk,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032,
Rai, R., Shangpliang, H. N. J., & Tamang, J. P. (2016). Naturally fermented milk products of the Eastern Himalayas. Journal of Ethnic Foods, 3(4), 270–275. https://doi.org/10.1016/j.jef.2016.11.006",
Europe,Western Europe,,France,250,cheese,Picodon,,"Traditional French cheese that comes in several varieties, each of them protected with AOC.  The production of Picodon PDO cheese follows specific regulations, with goats grazing daily and being fed non-GMO food. The cheese comes in two versions: young Picodon which is aged for twelve days, while others can be aged for up to two or three years. The cheese's flavors are closely tied to the local terrain and are tasted daily due to their changing nature.",goat milk,raw goat milk,Les Picodons AOP des chèvres de Corbières. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/les-picodons-aop-des-chevres-de-corbieres,
Europe,Northern Europe,,Finland,246,dairy product,Piima,Piimä,It is a type of soured milk. Piimä is a drinkable fermented dairy product made by fermenting milk. It has a tangy taste and a thicker consistency compared to regular milk. Regularly commercially produced with starter cultures.  ,cow milk ,cow milk,"Narvhus, J., & Abrahamsen, R. K. (2023). Traditional and modern Nordic fermented milk products: A review. International Dairy Journal, 142, 105641. https://doi.org/10.1016/j.idairyj.2023.105641 ","Wikipedia-projektin osanottajat. (2023, September 29). Piimä. https://fi.wikipedia.org/wiki/Piim%C3%A4 "
Americas,Latin America and the Caribbean,Caribbean,Haiti,332,fermented vegetables,Pikliz,,"Pikliz is a ""spicy fermented meal garnishment that is widely popular among Haitian dishes. [...] Pikliz is a condiment made from shredded cabbage and carrot mixed with an extensive amount of peppers (piment) and spices, all immersed in vinegar or lemon juice."" (Louis-Jean et al. 2021)","bell pepper, cabbage ","bell pepper, cabbage ","Louis-Jean, J., Sanon, D., Louis-Jean, K. et al. Valorization of pikliz: a spicy meal garnishment in Haitian cuisine. J. Ethn. Food 8, 1 (2021). https://doi.org/10.1186/s42779-021-00077-5","Wikipedia contributors. (2023c, January 28). Pikliz. Wikipedia. https://en.wikipedia.org/wiki/Pikliz"
Africa,Sub-Saharan Africa,Western Africa,"Nigeria,Ghana","566,288",beer,Pito,Pito,Pito is a type of beer made from fermented millet or sorghum with taste varying from slightly sweet to very sour.,"millet seed, sorghum","millet seed, sorghum","Zaukuu, J. Z., Oduro, I., & Ellis, W. O. (2016). Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana. In Journal of the Institute of Brewing (Vol. 122, Issue 4, pp. 736–744). The Institute of Brewing & Distilling. https://doi.org/10.1002/jib.373
",https://en.wikipedia.org/wiki/Pito_(beer)
Asia,South-eastern Asia,,Thailand,764,fermented fish,Pla-paeng-daeng,ปลาแป้งแดง,"Pla-paeng-daeng is a reddish fermented fish product of southern Thailand. Marine fish are scaled, gutted, mixed with salt and left overnight. Then the fish are washed, excess water is drained and the fish are stuffed with red rice. The mixture is then fermented for 4-5 days.  ","herring, red rice","nemotolosa nasus (gizzard shad, herring family),  red rice","Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3
Kingkaew, E., Konno, H., Hosaka, Y., Phongsopitanun, W., & Tanasupawat, S. (2023). Characterization of Lactic Acid Bacteria from Fermented Fish (<i>pla-paeng-daeng</i>) and Their Cholesterol-lowering and Immunomodulatory Effects. In Microbes and Environments (Vol. 38, Issue 1, p. n/a). Japanese Society of Microbial Ecology. https://doi.org/10.1264/jsme2.me22044",
Asia,South-eastern Asia,,Thailand,764,fermented fish,Pla-ra,,"Pla-ra is a freshwater fish product from Thailand, consumed as a side dish. Fresh water fish such as gourami, snakehead, catfish and tilapia are often used. The fish are scaled, mixed with salt and packed tightly in containers along with a salty brine and ground roasted rice. The product is fermented for at least 6 months before consumption. ","giant gourami, tilapia, snakehead, walking catfish, rice","gourami, snakehead, catfish, tilapia, rice","Patimakorn Pasuwan. (2020). Microbiological evaluation of Thai fermented fish (pla-ra) production contact surfaces. Asia-Pacific Journal of Science and Technology, 25, 1–9. https://doi.org/10.14456/APST.2020.36
",
Asia,South-eastern Asia,,Thailand,764,fermented fish,"Pla-som, Pla-khao-sug",,"Pla-som is a fermented fish product from Thailand. Fresh water fish are scaled, beheaded and eviscerated. Salt is added, the fish are left overnight. Cooked rice, minced garlic are added and packed into a jar for a 5-12 day fermentation. The final product is known for its sour taste.","silver barb, rice, garlic","freshwater fish, java barb (puntius gonionotus), rice, garlic","Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3",
Africa,Sub-Saharan Africa,Western Africa,Côte d'Ivoire,384,Fermented roots,Placali,Placali,"Placali, a fermented cassava paste, is prepared from manioc paste (starch obtained by grinding with a mortar and pestle), diluted in a little water to the consistency of a thick mush, filtered, rested, rid of its water and gradually thickened by slow cooking until a transparent paste is obtained.",cassava root,cassava root,"Koko, C., Konan, A., Tetchi, F., Assidjo, E., & Amani, G. (2012). Quality of fermented cassava flour processed into <em>placali</em> In International Journal of Biological and Chemical Sciences (Vol. 6, Issue 1). African Journals Online (AJOL). https://doi.org/10.4314/ijbcs.v6i1.36
",https://fr.wikipedia.org/wiki/Placali
Americas,Northern America,,United States of America,840,fermented vegetables,Poi,,"Poi or Popoi is a traditional staple food in the Polynesian diet even though it is mostly associated to Hawaii. In the traditional native Hawaiian diet, poi is made by first steaming taro corms which are then peeled, mashed, and mixed with a small amount of water to form a smooth paste. Raw taro corms are generally not edible due to their high oxalate content that can cause intense burning sensations in the mouth and throat, but heating reduces oxalate levels and increases palatability. Poi produced from cooked corms is thick and starchy.",taro root,taro corms,,"Wikipedia contributors. (2023, October 11). Poi (food). Wikipedia. https://en.wikipedia.org/wiki/Poi_(food)"
Asia,Southern Asia,,Nepal,524,alcoholic beverage,Poko,,"Poko is a traditional rice based alcoholic beverage from the rural people in central Nepal. Traditional preparation involves grinding of soaked rice and inoculation with ""murcha"" powder. Starter cakes are prepared, covered and placed on a straw covered bamboo floor to ferment for 1-3 days. Poko is characterized by its creamy color, sweet sour taste and soft texture with a mildly alcohol flavour. Especially in Kathmandu the product is consumed during festivals, celebrations and special offerings. People believe that poko promotes good health and stamina.  ",rice,Rice,"Shrestha, H., & Rati, E. R. (2003). Defined Microbial Starter Formulation for the Production of Poko—A Traditional Fermented Food Product of Nepal. Food Biotechnology, 17(1), 15–25. https://doi.org/10.1081/FBT-120019981
Dahal, N. R., Karki, T. B., Swamylingappa, B., Li, Q., & Gu, G. (2005). Traditional Foods and Beverages of Nepal—A Review. Food Reviews International, 21(1), 1–25. https://doi.org/10.1081/FRI-200040579",
Europe,Western Europe,,France,250,cheese,Poligny Saint Pierre,,"It is made exclusively from unpasteurised milk, in Indre, central France. Pouligny Saint Pierre is crafted from raw, whole goat's milk and is notable for its distinctive pyramid shape. Its name is derived from a village located in Berry, surrounded by small farms within the Brenne Natural Regional Park.  It requires a minimum of seven days of maturation.",goat milk,raw goat milk,"Zin El.Din, M. M., El Sokkary, E. S., Abd El Kader, Y. I., & El Sadeek, M. (2007). STUDIES ON FRENCH SOFT GOAT’S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE. Journal of Food and Dairy Sciences, 32(8), 6497–6508. https://doi.org/10.21608/jfds.2007.204656 ","Fromages de France. (2016, March 29). Pouligny-Saint-Pierre: infos, nutrition, saveurs et qualité du fromage. Produits Laitiers De France. https://dairy-products-from-france.com/cheeses/pouligny-saint-pierre/"
Asia,South-eastern Asia,,Myanmar,104,fermented legumes,"Pon ye gyi, poonyigyi",,Poonyigyi is a traditional fermented side dish from Myanmar. It is made from fermented horse-gram beans. It is characterized by its reddish brown colour and viscous texture. ,horse gram bean,horse gram beans,"Aye, M. M., Aung, N. N., & Ni, K. T. (2019). Study on characteristics of processed poonyigyi from horse gram beans.
https://www.maas.edu.mm/Research/Admin/pdf/41.%20Daw%20%20Moe%20Moe%20Aye%20(645-660).pdf",https://en.wikipedia.org/wiki/Pon_ye_gyi
Asia,Southern Asia,,India,356,alcoholic beverage,Pona,,"This rice-based liquor holds plays an important role in many various traditional events. It is produced by cooking rice, which is then sun-dried until fully dehydrated. After this, a homemade yeast starter culture is combined with the rice and left to ferment in sealed containers for about a week. Subsequently, water is added and the slurry is filtered before consumption",rice,Rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Shrivastava, K., Pramanik, Sharma, B. J., & AG, G. (2020). Ethnic fermented foods and beverages of Arunachal Pradesh. In J. Tamang (Ed.) Ethnic Fermented Foods and Beverages of India: Science History and Culture. (pp. 41–84). Springer Singapore. https://doi.org/10.1007/978-981-15-1486-9_2",
Europe,Western Europe,,France,250,cheese,Pont-l'Évêque,,"Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, squared in shape. The milk should only come from Pont-l'Évêque village and the affinage lasts at least two weeks after production, though most are left for over six weeks.
The cheese has been made in Normandy since at least the 12th century.",cow milk,cow milk,"Dumont, J. P., Degas, C., & Adda, J. (1976). L'arôme du Pont l'Evêque. Mise en évidence de constituants volatils quantitativement mineurs. Lait, 56(553–554), 177–180. https://doi.org/10.1051/lait:1976553-55411",Wikipedia contributors. (2023). Pont-l’Évêque cheese. Wikipedia. https://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque_cheese
Asia,Southern Asia,,India,356,alcoholic beverage,Poro Apong,,The Poro Apong stands out as a well-known homemade alcoholic rice beverage specifically associated with the Mising tribe of upper Assam. This traditional drink is crafted through the fermentation process involving cooked rice (Oryza sativa) combined with the ash obtained from burned rice husk and straw.,rice,Rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Kardong, D., Deori, K., Sood, Yadav, Bora, T. C., & Gogoi, B. K. (2012). Evaluation of Nutritional and Biochemical aspects of Po:ro apong (Saimod)-A home made alcoholic rice beverage of Mising tribe of Assam, India. Indian Journal of Traditional Knowledge, 11(3), 499–504. https://nopr.niscpr.res.in/bitstream/123456789/14392/1/IJTK%2011%283%29%20499-504.pdf",
Europe,Western Europe,,France,250,cheese,Port Salut,,"Port Salut is a typical example of a washed rind cheese with an orange rind. It originates from Pays de la Loire, France, and is also known as Port du Salut. Port Salut is produced from pasteurized cow's milk.",cow milk ,pasteurized cow milk,"Donnelly, C. (2017). The Oxford companion to cheese. OUP Oxford.",Port-Salut - Cheese.com. (n.d.). https://www.cheese.com/port-salut/
Africa,Sub-Saharan Africa,Middle Africa,Congo,178,fermented cereal,Poto poto,,"Slurry, fermented maize rough. The production process involves the following steps: dried corn kernels are soaked in tap water. After that, the solution is drained and ground into a wet flour. Defibration is carried out using water, and the product is allowed to settle for 15 hours. Following this, it is strained using burlap, resulting in the production of Poto-poto.",corn,Maize (zea mays),"Kayath, C. A., Nguimbi, E., Tchimbakala, J. G., Mamonékéné, V., Lebonguy, A. A., & Ahombo, G. (2016). Towards the understanding of fermented food biotechnology in Congo Brazzaville. Advance Journal of Food Science and Technology, 12(11), 593–602. https://doi.org/10.19026/ajfst.12.3317 ",
Americas,Latin America and the Caribbean,Central America,Mexico,484,fermented cereal,Pozol,,"Pozol is a fermented maize dough consumed in southeastern Mexico, Guatemala, by Indians and Mestizos.  White maize is shelled and the corn is cooked in limewater. The grains are cleaned, ground and shaped into balls, wrapped in banana leaves and fermented for 2-7 days. The dough is mixed with water and drunk daily as a refreshing drink.",white corn,"Maize, limewater","Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7
Ben Omar, N., & Ampe, F. (2000). Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol. In Applied and Environmental Microbiology (Vol. 66, Issue 9, pp. 3664–3673). American Society for Microbiology. https://doi.org/10.1128/aem.66.9.3664-3673.2000",https://en.wikipedia.org/wiki/Pozol
Asia,South-eastern Asia,,Cambodia,116,fermented fish,Prahok,,"Salted and fermented fish paste used as a condiment. Prohok has been a crucial component of Cambodian diets traditionally, playing a vital role in the nutrition and food security of rural families. Prohok is known to be an essential source of fatty acids, vitamins, and minerals.",riel fish,riel (traditionally),"LeGrand, K., Buntong, B., & Young, G. M. (2020b). Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia. Journal of Ethnic Foods, 7(1). https://doi.org/10.1186/s42779-019-0027-1 ",Wikipedia contributors. (2023). Prahok. Wikipedia. https://en.wikipedia.org/wiki/Prahok 
Europe,Southern Europe,,Italy,380,fermented meat,Prosciutto di Faeto,,"Prosciutto di Faeto is a traditional ham from Faeto in Puglia. The swines are reared in the wild where they eat roots and berries. The processing is divided into salting, washing and drying, sugnatura and maturation for 12-14 months. It is characterized best by it's final structure and trimming.  ",swine,swine,"Didonna, A., Colonna, M. A., Renna, M., Signore, & Santamaria, P. (2022). Atlante Dei Prodotti Agroalimentari Tradizionali di Puglia.
https://www.patpuglia.it/book/atlante_PAT_Puglia_2022.pdf","https://it.wikipedia.org/wiki/Prosciutto_di_Faeto
"
Europe,Southern Europe,,Italy,380,cheese,Provolone Valpadana,,"Provolone Valpadana (PDO) is a semi hard pasta filata cheese from Emilia-Romagna, Lombardy, Veneto or Trento in Italy. It is produced as ""Dolce"" (sweet, buttery, milky flavor) or ""Piccante"" (pungent, salty, dense). ",cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,

Harbutt, J. (2009). World Cheese Book. National Geographic Books.",
Europe,Southern Europe,,Italy,380,cheese,Provolone del Monaco,,"Provolone del Monaco (PDO) is a melon- or pear-shaped, semi-hard cheese made from raw cow’s milk around Naples, Italy. It is aged for at least 1-2 months but up to 2 years in caves. ",cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,

Harbutt, J. (2009). World Cheese Book. National Geographic Books.",
Americas,Latin America and the Caribbean,Central America,Mexico,484,fermented vegetables,Pulque,,"Pulque is a traditional alcoholic drink from Mexico. It is made of fresh agave sap ""aguamiel"" extracted from the plants grown in the Central Mexican Plateu. The product is a milky white, viscous and slightly acidic beverage. The production of pulque starts with the ""aguamiel"" extraction and seed preparation, which is the inoculum for the fermentation. The agave sap is filtered and poured into a vet with the seed. Depending on the season and maturity of the sap fermentation time varies between 3h - 6h but can also be extended up to 12 days. The history of pulque dates back to pre-Hispanic times. Pulque was a very important, religious resource in the Mesoamerican and Aztec history.",agave sap,Agave sap,"Escalante, A., López Soto, D. R., Velázquez Gutiérrez, J. E., Giles-Gómez, M., Bolívar, F., & López-Munguía, A. (2016). Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects. In Frontiers in Microbiology (Vol. 7). Frontiers Media SA. https://doi.org/10.3389/fmicb.2016.01026
",https://en.wikipedia.org/wiki/Pulque
Asia,South-eastern Asia,,Philippines,608,fermented cereal,Puto,,Steamed rice cake. Puto is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as galapong. The mixture is then steamed.,rice,"Rice, sugar","Sanchez, P. C. (2008). Philippine fermented foods: Principles and Technology. UP Press.,
Kelly, W. J., Asmundson, R. V., Harrison, G., & Huang, C. M. (1995). Differentiation of dextran-producing Leuconostoc strains from fermented rice cake (puto) using pulsed-field gel electrophoresis. International Journal of Food Microbiology, 26(3), 345–352. https://doi.org/10.1016/0168-1605(94)00146-w ","Wikipedia contributors. (2023, September 27). Puto (food). Wikipedia. https://en.wikipedia.org/wiki/Puto_(food)"
Europe,Southern Europe,,Portugal,620,cheese,Queijo Serra da Estrela,,"Queijo Serra da Estrela PDO cheese is produced through coagulation of raw ewe’s milk from Bordaleira Serra da Estrela and/or Churra Mondegueira ewes. The milk is first heated to a temperature between 28 and 32 °C and then clotted using flowers from Cynara cardunculus L. Clotting is usually completed in 45–60 min. Of note, the minimum ripening time for the popular buttery-type Queijo Serra da Estrela PDO cheese is 30 days. ","sheep milk, artichoke flower","raw ewe’s milk from Bordaleira Serra da Estrela and/or Churra Mondegueira ewes, Cynara cardunculus L flowers","Rampanti, G., Ferrocino, I., Harasym, J., Foligni, R., Cardinali, F., Orkusz, A., Milanović, V., Franciosa, Garofalo, C., Mannozzi, Mozzon, M., Osimani, & Aquilanti, L. (2022). Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome. In Foods (Vol. 12, Issue 1, p. 169). MDPI AG. https://doi.org/10.3390/foods12010169
",https://en.wikipedia.org/wiki/Serra_da_Estrela_cheese
Americas,Latin America and the Caribbean,South America,Brazil,076,cheese,Queijo minas,,"Type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais. In the production process, raw cow milk is used along with commercial rennet and ""pingo"". Pingo is obtained from the whey collected after pressing the cheeses from the previous day and serves as a natural starter culture with a high abundance of native microorganisms. ",cow milk,raw cow milk,"De Souza, T. P., Evangelista, S. R., Passamani, F. R. F., Bertechini, R., De Abreu, L. R., & Batista, L. R. (2021). Mycobiota of Minas artisanal cheese: Safety and quality. International Dairy Journal, 120, 105085. https://doi.org/10.1016/j.idairyj.2021.105085 ",Wikipedia contributors. (2023). Minas cheese. Wikipedia. https://en.wikipedia.org/wiki/Minas_cheese 
Europe,Southern Europe,,Spain,724,cheese,Queso Tetilla,,"Queso Tetilla (PDO) is a cow's milk cheese, produced in Galicia. It's name is derived from the traditional peaked, conical form, which resembles a human breast. ",cow milk,cow milk,D.O.P. Queso Tetilla/Queixo Tetilla. (n.d.). https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/dop-igp/queso_lacteo/DOP_queso_tetilla.aspx,"Wikipedia contributors. (2023d, August 2). Tetilla cheese. Wikipedia. https://en.wikipedia.org/wiki/Tetilla_cheese"
Americas,Latin America and the Caribbean,Central America,Mexico,484,cheese,Queso anejo,Queso añejo,"Queso añejo meaning ""aged cheese"" is a mexican aged cheese, traditionally made from skimmed goat's milk. It commonly is rolled in paprika powder and nowadays more likely made with goat's and cow's milk. ","goat milk, cow milk",skimmed goat or cow and goat milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2022b, October 16). Añejo cheese. Wikipedia. https://en.wikipedia.org/wiki/A%C3%B1ejo_cheese"
Europe,Northern Europe,,Norway,578,fermented fish,Rakfisk,,"Rakfisk is fermented fish for which the gutted fish is dry salted and layered, preferably under pressure, in tight containers. A few producers may add a small amount of sugar and/or a LAB-based starter culture together with the salt. Spontaneous brining occurs quickly after dry salting. Alternatively, premade brine is used by some producers for salting. In both cases, the fish is submerged in the salt brine during the storage/maturation period. The containers are stored at low temperatures (3–8 °C) for 3–12 months, during which a fermentation/ripening takes place.",trout,trout,"Bjerke, G. A., Rudi, K., Avershina, E., Moen, B., Blom, H., & Axelsson, L. (2019). Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods, 8(2), 72. https://doi.org/10.3390/foods8020072","Wikipedia contributors. (2023, May 16). Rakfisk. Wikipedia. https://en.wikipedia.org/wiki/Rakfisk"
Asia,Southern Asia,,"India,Nepal","356,524",alcoholic beverage,Raksi,,"Raksi is a popular household distilled alcoholic liquor and is produced by the fermentation of various raw materials, such has rice, millet, wheat but also barley, buckwheat, potato, roots of cassava, petals of Rhododendron, the rhizome of ginger and leaves of Viscum articulatum Burm. f. (Harchur). ","rice, finger millet seed, wheat, barley, buckwheat seed, cassava root, ginger, rhododendron leaves,  leafless mistletoe leaves, potato","various cereals: rice, millet, wheat, barley, buckwheat, potato, roots of cassava, petals of Rhododendron, the rhizome of ginger and leaves of Viscum articulatum Burm. f. (Harchur)","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, 
Bhattacharjee, Sharma, Lala, M., Gupta, P., Ghosh, C., & Sen, A. (2023). Efficacy of ‘Harchur raksi’, a traditional fermented beverage of high altitude Darjeeling hills as an anti-inflammatory and antiviral remedy. Vegetos. https://doi.org/10.1007/s42535-023-00681-7","Wikipedia contributors. (2023h, June 3). Raksi. Wikipedia. https://en.wikipedia.org/wiki/Raksi"
Europe,Western Europe,,France,250,cheese,Reblochon,,Reblochon des Savoie (AOC) is a french semi-soft cheese made from cow milk. It has a velvety rind that ranges in color from yellow to orange. The dense and smooth interior has an ivory color. Reblochon is aged for 4-12 weeks. ,cow milk ,unpasteurized cow milk,"Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology Spectrum, 2(1). https://doi.org/10.1128/microbiolspec.cm-0003-2012",Reblochon AOC - Cheese.com. (n.d.). https://www.cheese.com/reblochon/
Americas,Latin America and the Caribbean,"South America,Central America","Brazil,Mexico,Uruguay","076,484,858",cheese,Requeson,"Requesón, Requeijão","Requesón or Requeijão is a skimmed cow milk whey cheese from Latin America. It is very similar to ricotta cheese, however less sweet and more humid. ","cow milk, sheep milk, goat milk","cow milk, sheep milk, goat milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023t, October 23). Requeijão. Wikipedia. https://en.wikipedia.org/wiki/Requeij%C3%A3o"
Europe,Southern Europe,,Italy,380,cheese,Ricotta,,"Ricotta cheese is made from leftover sweet whey. There are multiple different types of Ricotta, such as Ricotta di Bufala Campana (PDO), Ricotta Romana (PDO), Ricotta Affumicata (smoked ricotta) or Ricotta Infornata (baked and dried ricotta).  ","cow milk, sheep milk, buffalo milk",milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,

Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023h, October 21). Ricotta. Wikipedia. https://en.wikipedia.org/wiki/Ricotta"
Europe,Western Europe,,France,250,cheese,Roquefort,,Roquefort is a french blue cheese made from ewe's milk that is aged for 3 months. The fungus Penicillium roqueforti causes the characteristic blue mold and the temperature and humidity in the caves play an important role in its formation. ,sheep milk,sheep milk,"Le Roquefort AOP, le fromage emblématique de l'Aveyron. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-roquefort-aop-le-fromage-emblematique-de-laveyron ","Wikipedia contributors. (2023x, October 20). Roquefort. Wikipedia. https://en.wikipedia.org/wiki/Roquefort"
Asia,Southern Asia,,India,356,alcoholic beverage,Ruhi,,"Ruhi is an alcoholic beverage made from rice and produced mainly in the Nagaland region, India",rice ,Rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520
Nout, M. J. R., & Aidoo, K. E. (2002). Asian fungal fermented food. In H. D. Osiewacz (Ed.), Industrial Applications. The Mycota (Vol. 10, pp. 23–47). Springer, Berlin. https://doi.org/10.1007/978-3-662-10378-4_2",
Europe,Northern Europe,,Estonia,233,fermented cereal,Rukkileib,,Rukkileib is a traditional estonian black rye bread made with sourdough.,rye,rye,"Sarand, I. et al. (2023). Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania). In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_2","Wikipedia contributors. (2023au, November 17). Estonian cuisine. Wikipedia. https://en.wikipedia.org/wiki/Estonian_cuisine"
Asia,South-eastern Asia,,Viet Nam,704,alcoholic beverage,Ruou can,Rượu cần,"Ruou can is an alcoholic beverage produced in mountainous districts, such as Da Lat, Buon Me Thuot and Dac Lac. The product is fermented from rice, cassava or maize, with or without distillation.","rice, corn, cassava","Rice, maize, cassava","Dung, N. T. P., Rombouts, F. M., & Nout, M. J. R. (2007). Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men). In LWT - Food Science and Technology (Vol. 40, Issue 1, pp. 130–135). Elsevier BV. https://doi.org/10.1016/j.lwt.2005.08.004",https://en.wikipedia.org/wiki/R%C6%B0%E1%BB%A3u_c%E1%BA%A7n
Asia,South-eastern Asia,,Viet Nam,704,alcoholic beverage,Ruou nep than,,"Ruou nep than is a purple rice wine made from purple glutinous rice without further distillation. A powdered starch-based starter is mixed with steamed purple rice and incubated. The moulded mass is mixed with water, fermented and filtered to get the final product. Ruou nep than is particularly common in the Mekong Delta of the South. ",black rice,glutinous purple rice (black rice),"Dung, N. T. P., Rombouts, F. M., & Nout, M. J. R. (2007). Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men). In LWT - Food Science and Technology (Vol. 40, Issue 1, pp. 130–135). Elsevier BV. https://doi.org/10.1016/j.lwt.2005.08.004",
Europe,Eastern Europe,,"Russian Federation,Belarus,Ukraine","643,112,804",dairy product,Ryazhenka,"Russian: ряженка
Belarusian: ражанка
Ukrainian: ряжанка","Ryazhenka (or ryazhanka) is a traditional fermented cow milk beverage from Ukraine, Belarus and Russia and typically fermented only for a few hours.",cow milk,Cow milk,"Moiseenko, K. V., Glazunova, O. A., Savinova, O. S., Ajibade, B. O., Ijabadeniyi, & Fedorova, T. V. (2021). Analytical characterization of the widely consumed commercialized fermented beverages from Russia (kefir and ryazhenka) and South Africa (amasi and mahewu): Potential functional properties and profiles of volatile organic compounds. Foods, 10(12), 3082.","Wikipedia contributors. (2023an, November 1). Ryazhenka. Wikipedia. https://en.wikipedia.org/wiki/Ryazhenka"
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented fish,"Saeu-jeot, Saewoojeot",새우젓,Seau-jeot is a type of jeotgal (salted seafood) made by tiny shrimp fermentation. It is the most representative and best-selling jeotgal in Korea. To ensure a safe product saeu-jeot is processed at a high salt concentration and temperatures between 0 °C - 10 °C.  Fermentation takes around 4-5 months. ,shrimp,"tiny shrimp, salt","Lee, S. H., Jung, J. Y., & Jeon, C. O. (2014). Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation. In Food Microbiology (Vol. 38, pp. 16–25). Elsevier BV. 
https://doi.org/10.1016/j.fm.2013.08.004
Kim, Y.-B., Choi, Y.-S., Ku, S.-K., Jang, D.-J., Ibrahim, H. H. binti, & Moon, K. B. (2014). Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste. In Journal of Ethnic Foods (Vol. 1, Issue 1, pp. 19–23). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jef.2014.11.006",https://en.wikipedia.org/wiki/Saeu-jeot
Africa,Sub-Saharan Africa,Western Africa,Benin,204,fermented cereal,Sagagnega,Sagagnèga,"Sagagnega is a porridge from Benin. Maize, sorghum or millet are soaked, dry milled and shaped into a dough. The dough is then diluted and fermented for 24h. According to farmers the porridge can fight fatigue. The porridge is diluted several times and keeps the workers hydrated. ","corn, millet seed, sorghum","maize, millet, sorghum","Karimou, R., H. Sina, B. Boya, H.A. Salami and C. N’tcha et al., 2023. Capitalization of endogenous technologies for processing cereals-based fermented porridges in Northern Benin. Am. J. Food Technol., 18: 37-44.  http://dx.doi.org/10.3923/ajft.2023.37.44",
Europe,Northern Europe,,Finland,246,beer,Sahti,,"Type of farmhouse ale made from malted and unmalted grains including barley and rye. 
Unlike other beer styles, sahti beers do not necessarily include hops as an essential ingredient, and they tend to be more sweet than bitter. Sahti wort is prepared using malted barley combined with malted or unmalted rye grains (typically comprising about 10% of the grain bill) and sometimes wheat or oats are also used. The process of malting and mashing for sahti production has traditionally taken place in domestic saunas, which provide some temperature control and the necessary facilities for boiling water. Another unique aspect of sahti brewing is that the wort is not boiled, making it susceptible to microbial contamination, which to some extent hinders its commercialization.","barley, rye, wheat, oat",malted barley along with malted or unmalted grains of rye (typically ~10% of the grain bill) and sometimes also wheat or oats,"Ekberg, J., Gibson, B., Joensuu, Krogerus, K., Magalhães, F., Mikkelson, A., Seppänen‐Laakso, T., & Wilpola, A. (2015). Physicochemical characterization of sahti, an ‘ancient’ beer style indigenous to Finland. Journal of the Institute of Brewing, 121(4), 464–473. https://doi.org/10.1002/jib.246",Wikipedia contributors. (2023). Sahti. Wikipedia. https://en.wikipedia.org/wiki/Sahti
Asia,South-eastern Asia,,Thailand,764,fermented meat,"Sai-krok-Isan, Sai-krok-prieo","ไส้กรอกอีสาน, ไส้กรอกเปรี้ยว","Sai-krok-prieo is a sausage from Thailand similar to nham. Ground pork is mixed with rice, pork rind, lard, garlic, sugar, salt and spices. The mixture is packed into a pig's intestine and fermented for 2-3 days. The product is usually grilled before serving. ","swine, rice, garlic, sugarcane plant","Pork, rice","Yongsmith, B., Malaphan, W. (2016). Traditional Fermented Foods in Thailand. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_3",
Europe,Western Europe,,France,250,cheese,Saint-Nectaire,,"Soft and semi soft uncooked pressed cheeses - surface mold. Slightly white, brown, or grey. With only 1,800 km², the Saint-Nectaire designated area is one of the smallest in Europe. It spans across the departments of Puy-de-Dôme and Cantal.
The Saint-Nectaire PDO cheese is made exclusively from cow's milk produced within the designated area using traditional methods. The cows graze for at least 160 days a year on the lands of Mont Dore.",cow milk,cow milk,"Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology Spectrum, 2(1). https://doi.org/10.1128/microbiolspec.cm-0003-2012
Le Saint-Nectaire AOP, fromage crémeux d'Auvergne. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/le-saint-nectaire-aop-fromage-cremeux-dauvergne ",
Europe,Western Europe,,France,250,cheese,Saint-Paulin,,"Soft & semi soft uncooked pressed cheeses - washed rind. It has creamy, firm texture and yellow-orange color. The cheese  ripens completely in 4-5 weeks.",cow milk ,pasteurized cow milk,"Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology Spectrum, 2(1). https://doi.org/10.1128/microbiolspec.cm-0003-2012",Saint-Paulin - Cheese.com. (n.d.). https://www.cheese.com/saint-paulin/
Europe,Western Europe,,France,250,cheese,Sainte-Maure de Touraine,,"Sainte-Maure de Touraine (AOC) is an unpasteurized cheese made from full fat goat's milk. It is white and soft under a greyish moldy rind. It has a straw through its centre, marked by the AOC seal and a number indicating the producer. Originally, the straw was used to hold the cheese together. Sainte-Maure de Touraine is made with traditional methods, unlike the industrial version ""Sainte-Maure"". ",goat milk,raw goat milk,Les fromages de chèvre de la région Centre-Val de Loire. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/les-fromages-de-chevre-de-la-region-centre-val-de-loire,
Asia,Eastern Asia,,Japan,392,alcoholic beverage,"Sake, Seishu",酒,"Sake or Seishu is a traditional japanese alcoholic beverage made from fermented rice. Sake is of great cultural importance in Japan and has been produced for hundreds, if not thousands of years. ",rice,rice,"Yoshizawa, K. (1999). Sake: production and flavor. Food reviews international, 15(1), 83-107.","Wikipedia contributors. (2023bp, December 5). Sake. Wikipedia. https://en.wikipedia.org/wiki/Sake"
Europe,Southern Europe,,Italy,380,fermented meat,Salame Felino,,"Salame Felino is a typical dry-fermented sausage from the small village Felino near Parma. The production includes mincing, mixing, stuffing, drying and maturation. The flavour is delicate and sweet. Unlinke common pork products the process includes a limited quantity of salt. ",swine,swine,"Lorenzo, J. M., Domínguez, R., Pateiro, M., & Munekata, P. E. (2022). Production of Traditional Mediterranean Meat Products. Springer.
https://doi.org/10.1007/978-1-0716-2103-5",
Europe,Southern Europe,,Spain,724,fermented meat,Salchichón,,"Salchichón is a traditional dry-cured sausage from Spain. The production has three stages: mixing ingredients, fermentation and dry-ripening. The mixture consists of chopped pork or beef, lard, salt and traditionally just black pepper. ","swine, cattle, black peppercorn","pork or beef, lard, black pepper","Fernández-López, J., Sendra, E., Sayas-Barberá, Navarro, C., & Pérez-Alvarez, J. A. (2008). Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber. In Meat Science (Vol. 80, Issue 2, pp. 410–417). Elsevier BV. https://doi.org/10.1016/j.meatsci.2008.01.010","https://en.wikipedia.org/wiki/Salchich%C3%B3n#:~:text=Salchich%C3%B3n%20is%20a%20Spanish%20summer,ox%2C%20veal%2C%20or%20horse."
Europe,Northern Europe,,Latvia,428,fermented cereal,Salinata,Salinātā,"Salinātā (TSG) is a type of rupjmaize, traditional latvian dark rye bread, for which part of the rye flour is scalded with hot water. Typically the bread is made with caraway seeds and inoculated with back-slopping from earlier batches.","rye, caraway seeds","rye, caraway seeds","Sarand, I. et al. (2023). Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania). In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_2","Wikipedia contributors. (2023j, May 4). Rupjmaize. Wikipedia. https://en.wikipedia.org/wiki/Rupjmaize"
Europe,Western Europe,,Germany,276,fermented vegetables,Sauerkraut,,"Sauerkraut is the prominent fermented vegetable in Europe, produced with a malolactic fermentation of fresh white cabbage (Brassica oleracea L. var. capitata) which is salted with 2–3 % (w/w) sodium chloride. In traditional productions the cabbage is left to spontaneously ferment, while for industrial production bacterial starter cultures are added. Sauerkraut has a long shelf life and a distinctive sour flavor, both of which is due to the lactic acid which is produced in the fermentation.",cabbage,cabbage ((Brassica oleracea L. var. capitata)),"Hang, Y. D. (2003). Sauerkraut. In Y. H. Hui, S. Ghazala, D. M. Graham, K. D. Murrell & W. Nip (Eds.), Handbook of Vegetable Preservation and Processing (1st ed., pp. 261–268). CRC Press. https://doi.org/10.1201/9780203912911,
Rabie, M. A., Siliha, H., El-Saidy, S., El-Badawy, A. A., & Malcata, F. X. (2011). Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria. Food Chemistry, 129(4), 1778–1782. https://doi.org/10.1016/j.foodchem.2011.05.106,
",Wikipedia contributors. (2023). Sauerkraut. Wikipedia. https://en.wikipedia.org/wiki/Sauerkraut
Europe,Western Europe,,France,250,wine,Sauternes,,"Sauternes is a famous french sweet white wine. Due to climate, the grapes are often affected by Botrytis cinerea, also known as ""noble rot"", making the grapes raisined. The final alcohol volume concentration is at least 12.5 %. The grape varieties Sémillon, Sauvignon blanc, and Muscadelle are used to produce these wine.",white grape,"grapes (sémillon, sauvignon blanc, muscadelle)","Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.","Wikipedia contributors. (2023a, January 13). Sauternes (wine). Wikipedia. https://en.wikipedia.org/wiki/Sauternes_(wine)"
Asia,South-eastern Asia,,Indonesia,360,fermented vegetables,Sayur asin,,"""Sayur asin is an ethnic, fermented mustard cabbage leaf (Brassica juncea var. rugosa) product from Indonesia. Mustard cabbage leaves are sorted, washed, withered, wilted, and rubbed or squeezed with 2.5–5 % salt. Liquid from boiled rice (air tajin) is added to provide fermentable carbohydrate to assure that sufficient acid is produced during fermentation."" (Surono. 2016)",cabbage,"mustard cabbage leaves, salt, rice water","Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). https://doi.org/10.1007/978-81-322-2800-4_14",
Europe,Western Europe,,Switzerland,756,cheese,Schabziger,,"Schabziger is an sour skimmed-milk cheese from the Glarus region in Switzerland. Unlike other cheeses of this type, Schabziger is hard and dry cone-shaped cheese that is primarily used in grated-form to flavour dishes. ",cow milk,skimmed cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.","Wikipedia contributors. (2023b, August 1). Schabziger. Wikipedia. https://en.wikipedia.org/wiki/Schabziger"
Europe,Western Europe,,Austria,040,wine,Schilfwein,,"Schilfwein (Reed wines) are traditionally produced in Austria from fully ripe and sugar-rich white or red grapes. The grapes are dried on reed mats or hung on strings for at least three months before pressing, undergoing a natural drying process. The resulting reed wines are robust, long-lasting, and can have an alcohol content of up to 14% by volume. ",grape,white or red grapes,"Strohwein, Schilfwein. (n.d.). Strohwein, Schilfwein. https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/getraenke/strohwein_schilfwein.html

Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.
",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,beer,Sekete,,"Sekete is a beer common in southwestern Nigeria. The beverage is prepared by soaking maize grains in water for 2 days, malting them for 3 days in baskets with moistured banana leaves, rinsing them and malting again for 3-4 days. The grains are ground, then put into earthenware pots, covered and fermented for 2-3 days. The resulting wort is filterend, boiled  and cooled for an hour to get the final dark-brown drink. ",corn,Maize,"Sanni, A. I. (1989). Chemical studies on sekete beer. In Food Chemistry (Vol. 33, Issue 3, pp. 187–191). Elsevier BV. https://doi.org/10.1016/0308-8146(89)90012-5
",
Europe,Western Europe,,France,250,cheese,Selles-sur-Cher,,"Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France (AOC). Traditionally, cheese makers used ashes. Today, it's vegetable charcoal. A total of 1,145 tons were sold in 2021.",goat milk,goat milk,Les fromages de chèvre de la région Centre-Val de Loire. (n.d.). Ministère De L'Agriculture Et De La Souveraineté Alimentaire. https://agriculture.gouv.fr/les-fromages-de-chevre-de-la-region-centre-val-de-loire,
Asia,Southern Asia,,"India,Nepal","356,524",fermented cereal,Selroti,सेल रोटी,"Selroti is a ring-shaped, deep fried bread made from fermented rice flour. Rice flour is mixed with wheat flour, cream or butter and spices (typically cardamom and cloves) to make the batter. This is then fermented and deep fried.","rice, wheat, cow milk",Rice-wheat flour-milk,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Yonzan, H., & Tamang, J. P. (2010). Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the Himalayas. Food Biotechnology, 24(3), 227–247. https://doi.org/10.1080/08905436.2010.507133","Wikipedia contributors. (2023, May 31). Sel roti. Wikipedia. https://en.wikipedia.org/wiki/Sel_roti"
Europe,Southern Europe,,Portugal,620,cheese,Serpa,,"Serpa is an artisanal ripened Portuguese cheese granted the Protected Designation of Origin (PDO) label, with six industries making cheese under this designation, although there are also many producers in the area that make it without following the PDO regulation. It is produced within the Alentejo province (south of Portugal) from raw ewes' milk, using an aqueous infusion of the dried flowers from Cynara cardunculus L. as rennet and without the addition of a starter culture. ","sheep milk, artichoke flower","raw ewe milk, although the native sheep breed for Serpa production is Merino, other breeds can be used, either alone or in combination.  Dried flowers from Cynara cardunculus L","Gonçalves Dos Santos, M. T. P., Benito, M. J., Córdoba, M. de G., Alvarenga, N., & Ruiz-Moyano Seco de Herrera, S. (2017). Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches. In International Journal of Food Microbiology (Vol. 262, pp. 63–70). Elsevier BV. https://doi.org/10.1016/j.ijfoodmicro.2017.09.013
",
Asia,Western Asia,,Turkey,792,acid beverage,"Shalgam, Turnip water",Şalgam,"Shalgam is a sour beverage popular in Turkey, particularly in Adana, Mersin and Hatay. Bulgur flour, sourdough, salt and water are mixed and kneaded into a dough. The dough undergoes a first fermentation after which black carrots and sliced turnips are added to the tank. The second fermentation is carried out for 3-10 days before the red sour beverage is consumed. ","black carrot, turnip, wheat","black carrot, turnips, bulgur flour, sourdough","Hui, Y. H., & Evranuz, E. Ö. (Eds.). (2012). Handbook of Plant-Based Fermented Food and Beverage Technology. CRC Press. https://doi.org/10.1201/b12055
",https://en.wikipedia.org/wiki/Turnip_water
Asia,Eastern Asia,,China,156,alcoholic beverage,Shaoxing-jiu,,"Alcoholic clear beverage. It is made from glutinous rice and wheat qu, with brewing techniques contributing to its desirability. Shaoxing-jiu can be classified into two types based on brewing techniques: traditional Shaoxing-jiu and mechanical Shaoxing-jiu. Shaoxing-jiu originated from Jianhu Lake in Shaoxing city, Zhejiang Province, China.","rice, wheat",glutinous rice and wheat qu,"Yu, H., Xie, J., T., Chen, C., Ai, L., & Tian, H. (2021). Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches. Journal of Food Measurement and Characterization, 15(2), 1877–1888. https://doi.org/10.1007/s11694-020-00769-7https://doi.org/10.1007/s11694-020-00769-7 ",Wikipedia contributors. (2023). Shaoxing wine. Wikipedia. https://en.wikipedia.org/wiki/Shaoxing_wine 
Europe,Southern Europe,,Spain,724,wine,Sherry,Jerez,"Sherry (DOP) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. ""Sherry is the English corruption of the word Jerez, while Xérès is its French counterpart and also the French name for sherry. The words Jerez-Xérès-Sherry appear on all bottles of sherry [...]"" (Robinson, 2006)",grape,grapes,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.","Wikipedia contributors. (2023b, October 8). Sherry. Wikipedia. https://en.wikipedia.org/wiki/Sherry"
Asia,Southern Asia,,"India,Bangladesh","356,050",fermented fish,Shidal,,Shidal is an unsalted fermented fish which is matured  for 3-5 months at ambient temperature. Before it gets fermented the fish is sun dried. The shape of the fish remains almost unchanged after fermentation and has a very strong flavor.,gangetic hairfin anchovy,Puntius spp. and phasa fish (Setipinna phasa) also known as gangetic hairfin anchovy.,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Majumdar, R. K., Roy, D., Bejjanki, S. K., & Bhaskar, N. (2015). Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. Journal of Food Science and Technology, 53(1), 401–410. https://doi.org/10.1007/s13197-015-1944-7",
Asia,Eastern Asia,,Japan,392,fermented fish,Shottsuru,塩魚汁,Shottsuru is a traditional japanese fish sauce from the Akita region. It is typically made from sailfin sandfish (Arctoscopus japonicus). ,sailfin sandfish,sailfin sandfish,"Sanceda, N. G., Kurata, T., & Arakawa, N. (1986). Study on the volatile compounds of fish sauces-Shottsuru, nampla and noucman. Agricultural and Biological Chemistry, 50(5), 1201-1208.","Wikipedia contributors. (2019, December 29). Shottsuru. Wikipedia. https://en.wikipedia.org/wiki/Shottsuru"
Asia,Southern Asia,,India,356,dairy product,Shrikhand,,"Shrikhand, an Indian-origin dairy product, is a fermented and sweetened milk product. It has semi-solid texture. ","cow milk, buffalo milk",Cow or buffalo milk,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Jaybhay, V. B., Kamble, D. K., & Jadhav, S. R. (n.d.). Studies on physico-chemical quality of Shrikhand sold in Kolhapur city. Journal of Pharmacognosy and Phytochemistry, 8(6), 2436–2438. https://www.phytojournal.com/archives/2019/vol8issue6/PartAN/8-6-466-755.pdf ","Wikipedia contributors. (2023, September 5). Shrikhand. Wikipedia. https://en.wikipedia.org/wiki/Shrikhand"
Asia,Eastern Asia,,Japan,392,alcoholic beverage,Shōchū,焼酎,"Shōchū is a traditional Japanese distilled liquor made from starch products (e.g. rice, millet, sweet potatoes) that are fermented with yeasts and molds (koji). ","barley, rice, millet, sweet potato","barley, rice, millet seed, sweet potato","Hayashi, K., Kajiwara, Y., Futagami, T., Goto, M., & Takashita, H. (2021). Making traditional Japanese distilled liquor, shochu and awamori, and the contribution of white and black koji fungi. Journal of Fungi, 7(7), 517.","Wikipedia contributors. (2023bq, November 23). Shōchū. Wikipedia. https://en.wikipedia.org/wiki/Sh%C5%8Dch%C5%AB"
Americas,Latin America and the Caribbean,South America,Ecuador,218,fermented cereal,Sierra rice,,"Brownish-yellow dry rice. 
""Sierra rice"" is specifically used in the preparation of ""dry rice"", very important  in all meals. The process involves cooking the rice kernels until they separate evenly. Since fermentation pre cooks the rice at temperatures ranging from 50 to 80 degrees C., ""Sierra rice"" requires less cooking time, especially in the Andean altitudes where water boils below 100 degrees C.",rice ,Rice,"Herzfeld, H.C. Rice fermentation in ecuador. Econ Bot 11, 267–270 (1957). https://doi.org/10.1007/BF02860446 ",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,fermented fish,Sikhae,식해,"Sikhae is fermented fish or clam meat in a mixture of salt and rice. Occasionally millet is used instead of rice. Malt is used as a starter. Common marine meats are hairtail fish, pollock, flounder, sandfish and clams.  ","rice, millet seed, barley, pollock, flounder, sailfin sandfish, clam, cutlassfish, corvina","rice, millet seed, pollock, flounder, sailfin sandfish, clam, hairtail fish, barley","Yi, C. H. (1993). Fish fermentation technology. United Nations University Press.
https://books.google.ch/books?hl=de&lr=&id=Gt_QnYUQbWcC&oi=fnd&pg=PA1&dq=Lee,+C.+H.+(1989).+Fish+fermentation+technology+sikhae&ots=XPkSjblKQj&sig=Buh84flxPgme6-pW-kKhpGdZxOk&redir_esc=y#v=onepage&q&f=false",https://en.wikipedia.org/wiki/Sikhae
Europe,Northern Europe,,Finland,246,alcoholic beverage,Sima,,Sima is a homemade alcoholic beverage in Finland that is made by simply fermenting sugar water.,beet,sugar,"Baschali, A., Tsakalidou, E., Kyriacou, Karavasiloglou, N., & Matalas, A. (2017). Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group. Nutrition Research Reviews, 30(1), 1-24. doi:10.1017/S0954422416000202","Wikipedia contributors. (2023at, November 7). Kilju. Wikipedia. https://en.wikipedia.org/wiki/Kilju"
Asia,Southern Asia,,"India,Nepal","356,524",alcoholic beverage,Simal tarul ko jaanr,,"Simal tarul ko jaanr is a mild-alcoholic, sweet-sour beverage. Is a product related to Kodo ko jaanr but produced from cassava and not finger millet.",cassava root,Cassava tuber,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Tamang, Thapa, Tamang, & Rai, B. (1996). INDIGENOUS FERMENTED FOOD BEVERAGES OF DARJEELING HILLS AND SIKKIM: PROCESS AND PRODUCT CHARACTERIZATION. Journal of Hill Research, 9(2), 401–411. http://dspace.cus.ac.in/jspui/handle/1/1366 ",
Asia,Southern Asia,,India,356,alcoholic beverage,Sing sing,,Sing sing is an alcoholic beverage made from barley,barley,Barley,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520",
Asia,Southern Asia,,"India,Bhutan,Nepal","356,064,524",fermented vegetables,Sinki, सिन्की,Sinki are fermented radish tap roots. The radish tap-roots are fermented in a pit for 22-30 days and ultimately sun dried for 2-3 days.,radish,radish,"Sajjad, N., Rasool, A., Fazili, A. B. A., & Bhat, E. A. (2020). FERMENTATION OF FRUITS AND VEGETABLES. Plant Archives, 20(2), 1338–1342. http://www.plantarchives.org/SPL%20ISSUE%2020-2/214__1338-1342_.pdf","Wikipedia contributors. (2023, September 1). Sinki (food). Wikipedia. https://en.wikipedia.org/wiki/Sinki_(food)"
Asia,Southern Asia,,Nepal,524,fermented vegetables,Sinnamani,,Sinnamani is a fermented vegetable product from Nepal. Whole radish stems are fermented to get a pickle in a fresh and soft stage. Sinnamani has been culturally and historically important for the Nepalese diet. ,radish,Radish,"Dahal, N. R., Karki, T. B., Swamylingappa, B., Li, Q., & Gu, G. (2005). Traditional Foods and Beverages of Nepal—A Review. Food Reviews International, 21(1), 1–25. https://doi.org/10.1081/FRI-200040579",
Europe,Eastern Europe,,Bulgaria,100,cheese,Sirene,бяло саламурено сирене,"Sirene is a bulgarian white cheese similar to Feta. Traditionally it was made from goat's milk but is now mostly produced from cow's or sheep's milk, or a combination thereof. It has a tender, wet, and crumbly texture, with a lemony flavor. Sirene is popular not only in Bulgaria but also in Macedonia, Romania, Albania, and Greece.","goat milk, sheep milk, cow milk","traditionally goat milk, today sheep and cow's milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,","Sirene - Cheese.com. (n.d.). https://www.cheese.com/sirene/

TasteAtlas. (2016, November 26). Sirene | Local Cheese From Bulgaria, Southeastern Europe | TasteAtlas. Tasteatlas. https://www.tasteatlas.com/sirene

Wikipedia contributors. (2023). Sirene. Wikipedia. https://en.wikipedia.org/wiki/Sirene "
Europe,Northern Europe,,Iceland,352,yogurt,Skyr,,"Skyr has been part of the Icelandic diet since the time of the Vikings (medieval period), and its popularity is now expanding globally due to its distinctive texture and flavor. This yogurt variety requires up to four times the amount of milk used in regular yogurt production. It undergoes ultrafiltration, resulting in a softer texture and higher protein content. Traditional skyr yogurt has a  white color, smooth consistency, and subtly acidic taste.",cow milk,cow milk,"Steingrímsdóttir, L., Þorkelsson, G., & Eythórsdóttir, E. (2018). Food, nutrition, and health in Iceland. In Elsevier eBooks (pp. 145–177). https://doi.org/10.1016/b978-0-12-809416-7.00006-8","Wikipedia contributors. (2023, September 29). Skyr. Wikipedia. https://en.wikipedia.org/wiki/Skyr"
Europe,Eastern Europe,,"Russian Federation,Ukraine","643,804",dairy product,Smetana,смета́на,"Sour cream, also known as ""smetana,"" is a traditional dairy product in Slavic cuisine. It is produced by manually stirring cream and allowing it to ferment using the back-slopping method. The sour cream achieves its unique taste and thickness during the final maturation in cold conditions. The fat content can vary from 10% to 30%",cow milk,cow milk,"Kochetkova, T. V., Grabarnik, I. P., Klyukina, A. A., Zayulina, K. S., Elizarov, I. M., Shestakova, O. O., Gavirova, L. A., Malysheva, A. D., Shcherbakova, P. A., Бархутова, Д. Д., Карначук, О. В., Shestakov, A. I., Elcheninov, A. G., & Kublanov, I. V. (2022). Microbial Communities of Artisanal Fermented Milk Products from Russia. Microorganisms, 10(11), 2140. https://doi.org/10.3390/microorganisms10112140 ",Wikipedia contributors. (2023). Smetana (dairy product). Wikipedia. https://en.wikipedia.org/wiki/Smetana_(dairy_product) 
Asia,Southern Asia,,India,356,fermented vegetables,Soidon,,"Soidon, an acidic fermented bamboo shoot delicacy from Manipur, is produced using the tender shoot tips of Schizostachyum capitatum Munro (known locally as Naat). The production is based on an ancient method of indigenous fermentation employing a traditional liquid starter known as ""soidon mahi."" Distinguishing it from other fermented bamboo shoot items, soidon can be produced throughout the year due to its raw material availability. In local cuisine, soidon is used as a curry named ""Eronba,"" where it's blended with potatoes, green chilies, salt, and fermented fish.",bamboo plant,Bamboo shoot tips,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Jeyaram, K., Romi, W., Singh, T. A., Devi, A. R., & Devi, S. S. (2010). Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India. International journal of food microbiology, 143(1-2), 1–8. https://doi.org/10.1016/j.ijfoodmicro.2010.07.008",
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,alcoholic beverage,Soju,소주,"Soju is a popular distilled liquor from Korea. Traditionally it is made in a pot still of fermented rice mashes (and other starchy sources). Atmospheric distillation is used to enhance the bitter taste and grain flavor. Currently, modern vacuum distillation is used more and a lot of volatile compounds are preserved this way. ","rice, barley, wheat, sorghum, corn","Rice, barley, wheat, sorghum, corn","Hong, J.-M., Kim, T.-W., & Lee, S.-J. (2020). Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS. In Foods (Vol. 9, Issue 9, p. 1330). MDPI AG. 
https://doi.org/10.3390/foods9091330
Choi, H.-U., S.-J. (2022). Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis. In Molecules (Vol. 27, Issue 8, p. 2429). MDPI AG. https://doi.org/10.3390/molecules27082429",https://en.wikipedia.org/wiki/Soju
Asia,Southern Asia,,India,356,dairy product,Somar,,"Somar is a fermented milk (cow/yak) product of Sikkim, India. It is a soft paste with a strong flavor and a brownish color. It is produced by cooking buttermilk, then sieving it (sherkam). Sherkam is then fermented for 10-15 days to obtain the final product called somar.","yak milk, cow milk",Yak or cow milk,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Tamang, Tamang, Thapa, Dewan, Yonzan, H., Rai, A. K., Chettri, Chakrabarty, J., & Kharel, N. (2012). Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India. Indian Journal of Traditional Knowledge, 11(1), 7–25. https://nopr.niscpr.res.in/handle/123456789/13415",
Africa,Sub-Saharan Africa,Western Africa,Burkina Faso,854,fermented legumes,Soumbala,,"Alkaline, sticky. Soumbala is a popular African fermented food seasoning made from African locust bean (Parkia biglobosa) seeds through alkaline fermentation. It is widely produced in various West African countries. Due to its protein and fat content, Soumbala has been used as a cost-effective meat substitute for low-income communities. In Burkina Faso, the traditional process of making Soumbala involves several steps: boiling the seeds for 24-40 hours, dehulling, a second parboiling for 1-3 hours, fermentation for 48-72 hours at 25-30°C, followed by air drying and molding the mixture into different-sized balls.",african locust bean,Locust bean (Parkia biglobosa),"Elysée, S. Y., Aminata, C., & Donnen, P. (2018). Can blended flour recipes made of locally available and cheap ingredients be used for adequate complementary feeding of infants in rural settings in Burkina Faso. African Journal of Food, Agriculture, Nutrition and Development, 18(01), 13171–13185. https://doi.org/10.18697/ajfand.81.16625 ",Wikipedia contributors. (2023). Sumbala. Wikipedia. https://en.wikipedia.org/wiki/Sumbala 
Europe,"Southern Europe,Eastern Europe",,"Bosnia and Herzegovina,Croatia,Serbia,North Macedonia,Bulgaria","070,191,688,807,100",fermented vegetables,Sour cabbage,,"Vegetable preserve similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass.",cabbage,cabbage,"Cvetkovic, B., Bardić, Z., Jokanović, M., & Mastilović, J. (2008). Technological quality of biofermented white cabbage, cultivar futoški. Food Processing, Quality and Safety, 35(2), 93–97, 
Petäjä, E., Myllyniemi, P., & Petäjä, P. (2000). Use of inoculated lactic acid bacteria in fermenting sour cabbage. Agricultural and Food Science, 9(1), 37–48. https://doi.org/10.23986/afsci.5651,",Wikipedia contributors. (2023). Whole sour cabbage. Wikipedia. https://en.wikipedia.org/wiki/Whole_sour_cabbage
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,fermented cereal,Sowans,"sùghan, subhan",Sowans (or also called virpa) is a scottish dish made using the starch remaining on the inner husks of oats after milling (for oatmeal). The husks are allowed to soak in water and ferment for a few days.,oat,oats,"Fenton, A. (1974). Sowens in Scotland. Folk Life, 12(1), 41-47.","Wikipedia contributors. (2023f, February 3). Sowans. Wikipedia. https://en.wikipedia.org/wiki/Sowans"
Europe,"Western Europe,Eastern Europe",,"Germany,Poland","276,616",wine,Spaetlese,Spätlese,"Spätlese is a late harvest wine, for which the berries are picked at least 7 days after the normal harvest date leading to more ripe berries with a higher sugar content. Since the mid 20th century it has become a particularly popular style of wine production to bring out the terroir character of Riesling in Germany.",grape,grapes ,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford",Wikipedia contributors. (2023). Spätlese. Wikipedia. https://en.wikipedia.org/wiki/Sp%C3%A4tlese
Europe,"Southern Europe,Western Europe",,"Italy,Austria","380,040",fermented meat,Speck,,"Speck from Tyrol is a smoked, dry-cured pig leg. Tiroler Speck - from Tyrol in Austria and South Tyrol in Italy - is protected geographic designation and has PGI status. To create speck, pork meat is immersed in a solution with curing salts for about 3 to 4 weeks. Subsequently, the meat is cold-smoked periodically with wood smoke for 6 to 8 weeks. Following this, the speck is matured in well-ventilated chambers at 10-15 °C for an average of 3-6 months. Traditionally this spontaneous fermentation relies on the ingegenous mycobiota and no starter cultures are used.",swine,pork meat ,"Peintner, U., Geiger, J., & Pöder, R. (2000). The Mycobiota of Speck, a Traditional Tyrolean Smoked and Cured Ham. In Journal of Food Protection (Vol. 63, Issue 10, pp. 1399–1403). Elsevier BV. https://doi.org/10.4315/0362-028x-63.10.1399
","Wikipedia contributors. (2022f, August 20). Tyrolean Speck. Wikipedia. https://en.wikipedia.org/wiki/Tyrolean_Speck"
Europe,Northern Europe,,Ireland,372,cheese,St. Tola,,St. Tola is an Irish goat cheese. The milk is unpasteurized and the cheese can be characterized as light with subtle flavors of sweet peat and the sea.,goat milk,,"Michelson, P. (2010). Cheese: exploring taste and tradition. Gibbs Smith.
https://books.google.ch/books?hl=en&lr=&id=oD1Z9v4mwdYC&oi=fnd&pg=PT7&dq=stinking+bishop+cheese&ots=_t_mvLvmAz&sig=16NDtlVDgg3X4yTlT7THlggxS_4&redir_esc=y#v=onepage&q=stinking%20bishop%20cheese&f=false",
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Stichelton,,"Stichelton is a cow milk blue cheese from Cuckney in Nottinghamshire in England. Stichelton is the original name for the village Stilton, but unlike Stilton cheese is made with raw milk. ",cow milk,raw cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.,
Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023b, April 22). Stichelton. Wikipedia. https://en.wikipedia.org/wiki/Stichelton"
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Stilton,,"Stilton (PDO) is a well known blue-veined cheese made from cow milk in the English counties of Nottinghamshire, Leicestershire and Derbyshire. It is typically aged for 9-14 weeks. Since World War II Stilton is no longer made with raw milk.",cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.,
Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023x, November 9). Stilton cheese. Wikipedia. https://en.wikipedia.org/wiki/Stilton_cheese"
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Stinking Bishop,,"The stinking bishop is a pungent cheese from Gloucester in the UK. Milk from gloucester cows is curdled, then milled, salted and washed in perry (hard pear cider). Curds are ladled directly into molds to increase the moisture content. The cheeses are taken out of the mold, salted and wrapped in a bark collar. ",cow milk,gloucester cow milk,"Michelson, P. (2010). Cheese: exploring taste and tradition. Gibbs Smith.
https://books.google.ch/books?hl=en&lr=&id=oD1Z9v4mwdYC&oi=fnd&pg=PT7&dq=stinking+bishop+cheese&ots=_t_mvLvmAz&sig=16NDtlVDgg3X4yTlT7THlggxS_4&redir_esc=y#v=onepage&q=stinking%20bishop%20cheese&f=false",https://en.wikipedia.org/wiki/Stinking_Bishop_(cheese)
Asia,Eastern Asia,,China,156,fermented legumes,Stinky tofu,,"Stinky tofu is a Chinese form of fermented tofu that has a strong odor. Stinky tofu is made from soybeans that are rich in protein which are converted into amino acids during the fermentation process. Additionally, it contains vitamin B12. The preparation of stinky tofu involves soaking regular tofu in a specially fermented brine for varying periods, ranging from several hours to several days. This fermentation process imparts the tofu with its distinct and flavorful characteristics. To create the fermented brine, a mixture of tempeh, shiitake mushrooms, amaranth, bamboo shoots, and other edible plants is combined with water and left to naturally ferment for several months to even up to 3 years.",soybean,soybean,"Tian, H., Zou, L., Li, Chen, C., Yu, Ma, X., Huang, J., Lou, & Yuan, H. (2023). Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage. Foods, 12(7), 1410. https://doi.org/10.3390/foods12071410 ",
Asia,Eastern Asia,,China,156,fermented vegetables,Suan-cai,,"Suan Cai (also called suan tsai and Chinese sauerkraut; lit. 'sour vegetable') is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard. Suan-cai is a popular fermented vegetable in China, very similar to Jiangshui. These two fermented vegetables are distinct from each other in terms of their production processes and resulting characteristics, such as acidity, taste, and flavor.  The anaerobic fermentation process prevents the vegetables from rotting in low-salt saline solutions.",cabbage,major raw material is napa cabbage,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 , Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520, Z., Li, J., Wei, Huang, T., Xiao, Y., Peng, Xie, M., & Xiong, T. (2019). Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA. International Journal of Food Microbiology, 306, 108271. https://doi.org/10.1016/j.ijfoodmicro.2019.108271 ",Wikipedia contributors. (2023). Suan cai. Wikipedia. https://en.wikipedia.org/wiki/Suan_cai 
Asia,Eastern Asia,,China,156,fermented vegetables,Suancha,酸茶,"Suancha are a pickled tea leaves produced by the Bulangzu people in  Yunnan, China. The tea leaves are tightly packed in bamboo tubes and then buried to ferment.",camellia leaves,camellia leaves,"Wei, L., Lu, F., Shao, W., & Yuan, W. (2019). Changes of sensory quality and main components during fermentation of Suancha. Food Research and Development, 40(14), 69-74.
",
Asia,Western Asia,,Turkey,792,fermented meat,Sucuk,,"Sucuk is a dry-fermented sausage from Turkey. It can be made from beef, water buffalo or/and mutton meat. Prepared batters with salt and spices are stuffed into bovine intestines. Spices such as black and red pepper, cumin, allspice and garlic are used. Fermentation varies between 6-20 days followed up by a few days of drying. Traditionally the product doesn't include a smoke or heat treatment but heat treated sucuk have been introduced to the market. ","cattle, sheep, water buffalo, black peppercorn, cumin, sweet red bell pepper, garlic, allspice","Chopped meat, pork or beef, curing salts and various spices","Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. In Meat Science (Vol. 95, Issue 4, pp. 912–918). Elsevier BV. https://doi.org/10.1016/j.meatsci.2013.03.021
",
Asia,Southern Asia,,India,356,fermented fish,Suka ko maacha,,"Suka ko maacha is prepared using hill river fish like ""dothay asala"" (Schizothorax richardsonii Gray) and ""chuchay asala"" (Schizothorax progastus McClelland). The process involves collecting the fish in bamboo baskets from rivers or streams, followed by gutting, washing, and seasoning with salt and turmeric powder. The degutted fish are then strung on bamboo and suspended over an earthen oven in the kitchen for a span of 7–10 days . This product can be stored for 4–6 months and is commonly enjoyed as a curry dish.




","common snowtrout, dinnawah snowtrout, turmeric root","river fish dothay asala (Schizothorax richardsonii Gray) and chuchay asala (Schizothorax progastus McClelland), salt, turmeric powder","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Thapa, N. (2016). Ethnic fermented and preserved fish products of India and Nepal. Journal of Ethnic Foods, 3(1), 69–77. https://doi.org/10.1016/j.jef.2016.02.003",
Asia,Southern Asia,,India,356,fermented meat,Suka ko masu,,"Suka ko masu is a dried and smoked meat product. It is prepared by cutting the red meat of goat or buffalo into a stripe up to 25-30 cm and turmeric powder, mustard oil and salt. These meat stripes are hung above the oven and smoked for 7-10 days. After the drying phase, this meat can be stored at room temperature for several weeks.","sheep, cattle, mustard seed, turmeric root","Goat, buffalo meat, turmeric powder, mustard oil, salt","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Rai, A. K., Palni, U., & Tamang, J. P. (2009). Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge, 8(1), 104–109. http://dspace.cus.ac.in/jspui/bitstream/1/1357/1/IJTK-Meat%202009.pdf",
Asia,Southern Asia,,"India,Nepal","356,524",fermented meat,Sukakomasu,,"Sukakomasu is a traditionally fermented animal product from Manipur, which is produced from dried or smoked buffalo or chevon meat.","sheep, cattle",Buffalo or chevon meat,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 ,
Kadirvel, G., Banerjee, B. B., Meitei, Doley, Sen, A., & Muthukumar, M. (2018). Market potential and opportunities for commercialization of traditional meat products in North East Hill Region of India. Veterinary World, 11(2), 118–124. https://doi.org/10.14202/vetworld.2018.118-124",
Asia,Southern Asia,,India,356,fermented fish,Sukuti,,"To make Sukuti, fish (Harpodon nehereus Hamilton) is collected, cleaned, salt-rubbed, and sun-dried over a span of 7–8 days. The dried fish is then preserved for approximately 3–4 months. It is commonly consumed as pickles, curries, and soups.",bombay duck fish,Fish (Harpodon nehereus),"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Khadka, D. B., & Lama, J. P. (2020). Traditional fermented food of Nepal and their nutritional and nutraceutical potential. In J. Prakash, V. Waisundara & V. Prakash (Eds.), In Nutritional & Health Aspect-Traditional&Ethnic Food, Nutritional and Health Aspects of Food in South Asian Countries, (pp. 165–194). Academic Press. https://doi.org/10.1016/b978-0-12-820011-7.00022-8",
Asia,Western Asia,,Georgia,268,cheese,Sulguni,"Georgian: სულგუნი, სულუგუნი
Svan: სჷლგინ, ლჷჯმარე 
Mingrelian: სელეგინ","Sulguni (also Suluguni, Selgin, Lejmare, Selegin)) is a Georgian pasta filata cheese produced from raw cow's milk and/or buffalo milk from the Svaneti and Samegrelo regions. The cheese has a tangy, salty taste, along with an elastic texture and a dimpled surface.","buffalo milk, cow milk",raw buffalo and cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.","Sulguni - Cheese.com. (n.d.). https://www.cheese.com/sulguni/

Wikipedia. (2023). Sulguni. Wikipedia. https://en.wikipedia.org/wiki/Sulguni"
Africa,Sub-Saharan Africa,Western Africa,"Mali,Burkina Faso","466,854",fermented legumes,"Sumbala, Soumbala",,"It is a fermented seed condiment, traditionally produced from 'néré (African locust bean, Parkia biglobosa). It has important flavoring and nutritious attributes, and is a good source of proteins,  essential amino acids, fatty acids and B vitamins particularly riboflavin. It is very common across West Africa and there are multiple names and variants thereof (Dawadawa, Iru etc.)",locust bean,African locust beans (Parkia biglobosa),"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Dabire, Y., Mogmeng, I., Somda, M. K., Ugwuanyi, J. O., Ezeogu, L. I., Dicko, M. H., & Traore, A. S. (2020). Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso. African Journal of Food Science, 14(2), 38–52. https://doi.org/10.5897/ajfs2019.1891",Wikipedia contributors. (2023). Sumbala. Wikipedia. https://en.wikipedia.org/wiki/Sumbala
Asia,Eastern Asia,,Japan,392,fermented vegetables,Sunki,,"Sunki is a traditional food from Kiso-gun, where it is made by lactic acid fermentation of red turnips stems and/or leaves.  ",turnip,Turnip,Sunki|Information on Registered GIs・Search for GI Product|Information website on Japan Geographical Indication products. (n.d.). Information Website on Japan Geographical Indication Products. https://pd.jgic.jp/en/register/entry/34.html,
Asia,Southern Asia,,India,356,alcoholic beverage,Sura,,"""Sura is a millet-based fermented beverage prepared from kodra/kached (Eleusine coracana) and is mostly produced in Lug valley of Kullu district. Sura is high in ethanol content having about 15% of ethanol . This millet has long shelf life and is popular as the “famine grain.” No specific inoculum is used for the preparation of sura. Natural microflora carries out the fermentation and starch-hydrolyzing activities during its production."" (Kanwar & Bhushan, 2020)",finger millet seed,Finger millet,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Kanwar, S. S., & Bhushan, K. (2020). Ethnic fermented Foods and beverages of Himachal Pradesh. In J. Tamang (Ed.) Ethnic Fermented Foods and Beverages of India: Science History and Culture. (pp. 189–208). Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_8","Wikipedia contributors. (2023, February 6). Sura (alcoholic drink). Wikipedia. https://en.wikipedia.org/wiki/Sura_(alcoholic_drink)"
Europe,Northern Europe,,Sweden,752,fermented fish,Surströmming,,"Surströmming is a fermented fish product from Sweden. To produce it, Baltic herring  is salted for 1-2days in a salty solution and continuously stirred for the first 4h. Then the fish is deheaded and gutted, put into barrels with a weaker brine (17% salt). The barrels are sealed, rotated occasionally for the first days and then stored at 15-18°C for 3-4 weeks. After the fermentation the fish are canned with the brine of the barrels. In some regions of Sweden surströmming used to be a staple food.",herring,baltic herring,"Skåra, T., Axelsson, L., Stefánsson, G., Ekstrand, B., & Hagen, H. (2015). Fermented and ripened fish products in the northern European countries. In Journal of Ethnic Foods (Vol. 2, Issue 1, pp. 18–24). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jef.2015.02.004
",https://en.wikipedia.org/wiki/Surstr%C3%B6mming
Europe,Northern Europe,,Sweden,752,cheese,Svecia,,Svecia (PGI) is a swedish semi-hard cheese made from pasteurized cow milk.,cow milk,cow milk,"Eriksson, C., & Bull, J. (2017). Place-making with goats and microbes: The more-than-human geographies of local cheese in Jämtland, Sweden. Journal of Rural Studies, 50, 209–217. https://doi.org/10.1016/j.jrurstud.2017.01.010","Wikipedia contributors. (2023c, July 31). Svecia. Wikipedia. https://en.wikipedia.org/wiki/Svecia"
Asia,Eastern Asia,,"Japan,Korea, Republic of","392,410",fermented vegetables,"Takuan, Takuan-zuke, Danmuji","Japanese: 沢庵, 沢庵漬け
Korean: 단무지",Takuan is traditional sun-dried and subsequently salt-matured (pickled) daikon radish. ,radish roots,radish roots,"Kumakura, K., Kato, R., Kobayashi, T., Sekiguchi, A., Kimura, N., Takahashi, H., ... & Matsuoka, H. (2017). Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke). Food chemistry, 231, 33-41.","Wikipedia contributors. (2023r, July 3). Takuan. Wikipedia. https://en.wikipedia.org/wiki/Takuan"
Europe,Southern Europe,,Italy,380,cheese,Taleggio,,"Taleggio (PDO) is a creamy semi-soft, washed-rind  Italian cheese. It is named after Val Taleggio in Northern Italy and originally made by farmers to preserve excess milk when the cow herd came down from alpine pastures.",cow milk,cow milk (pasteurized and raw),"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press,

Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2022b, December 10). Taleggio cheese. Wikipedia. https://en.wikipedia.org/wiki/Taleggio_cheese"
Asia,Western Asia,,Turkey,792,fermented cereal,Tandir Ekmegi,Tandır Ekmeği,"Tandır Ekmeği is traditional turkish flatbread baked in a clay oven. There are different types of Tandır bread, e.g.  Lavaş, Taptapa or Çöçe. ",wheat,wheat,"Meral, R., Kose, Y.E., Ocak, E., Ozogul, F. (2023). Traditional Turkish Bread, the “Tandır Ekmeği”. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_17","Wikipedia contributors. (2023ax, November 19). Tandoor bread. Wikipedia. https://en.wikipedia.org/wiki/Tandoor_bread"
Asia,Southern Asia,,India,356,fermented cereal,Taotjo,,"Taotjo is a condiment primarily popular in eastern India, made through the fermentation of roasted wheat meal using Aspergillus oryzae.","wheat, rice, soybean",Roasted wheat meal or glutinous rice and soybeans,"Das, A., Raychaudhuri, U., & Chakraborty, R. (2011). Cereal based functional food of Indian subcontinent: a review. Journal of Food Science and Technology, 49(6), 665–672. https://doi.org/10.1007/s13197-011-0474-1 ",
Asia,South-eastern Asia,,"Malaysia,Indonesia","458,360",alcoholic beverage,Tapai,,"Tapai (also tapay or tape), is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it.",rice,rice,"Surono, I.S. (2016). Ethnic Fermented Foods and Beverages of Indonesia. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_14",
Asia,South-eastern Asia,,Philippines,608,fermented cereal,Tapuy,,"Sour sweet alcoholic drink. A regional boiled rice wine made in the Cordillera region in north-central Luzon. It is an important part of the culture and livelihood of the indigenous groups of the Cordillera. Tapuy is drunk at weddings, harvest ceremonies, and other occasions.",rice,Rice,"Sanchez, P. C., Juliano, B. O., Laude, V. T., & Perez, C. M. (1988). Non Waxy rice for tapuy (rice wine) production. Cereal Chemistry, 65(3), 240–243.",
Asia,Eastern Asia,,Mongolia,496,yogurt,Tarag,,"Tarag is a yogurt-like Mongolian fermented product made from yak, cow or goat milk. The milk is heated and fermented in a traditional container like a wooden barrel or cow's skin bag.   ","cow milk, goat milk, yak milk","cow milk, goat milk, yak milk","Oki, K., Dugersuren, J., Demberel, S., & Watanabe, K. (2014). Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia. In Bioscience of Microbiota, Food and Health (Vol. 33, Issue 2, pp. 53–64). BMFH Press. https://doi.org/10.12938/bmfh.33.53
Watanabe, Fujimoto, Sasamoto, M. et al. Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World J Microbiol Biotechnol 24, 1313–1325 (2008). https://doi.org/10.1007/s11274-007-9604-3
",
Asia,Western Asia,,Turkey,792,fermented cereal,Tarhana,,"Tarhana is a traditional fermented cereal food with its origin in Turkey. Wheat flour, yoghurt, onion, tomato, paprika, salt, yeast and spices are mixed into a dough. The dough is fermented for 1-5 days at 30-35°C and then sun-dried. Tarhana is generally consumed as soup and is considered healthy for children and elderly. ","wheat, cow milk, tomato, sweet red bell pepper, sweet green bell pepper, tarhana herb, mint, thyme","wheat, cow milk, tomato, sweet red bell pepper, sweet green bell pepper, tarhana herb, mint and thyme","Ozdemir, S., Gocmen, D., & Yildirim Kumral, A. (2007). A Traditional Turkish Fermented Cereal Food: Tarhana. In Food Reviews International (Vol. 23, Issue 2, pp. 107–121). Informa UK Limited. https://doi.org/10.1080/87559120701224923
","https://en.wikipedia.org/wiki/Tarhana#:~:text=Tarhana%20(%2Ftar'hana%2F,water%2C%20stock%2C%20or%20milk."
Asia,Southern Asia,,India,356,alcoholic beverage,Tari,,Tari is an Indian type of palm wine and produced from the sap of palm trees.  It is a refreshing drink and is particularly consumed during festivals and celebrations. The alcoholic–lactic–acetic acid fermentation can take up to 24 h.,date palm sap,Palmyra and date palm (Phoenix dactylifera),"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Hossain, M., & Kabir, Y. (2016). Ethnic fermented Foods and Beverages of Bangladesh. In J. Tamang (Ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia. (pp. 73–89). Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_3",
Asia,"South-eastern Asia,Eastern Asia",,"Indonesia,China","360,156",fermented legumes,Tauco,,"""Tauco is a yellow-colored saline paste, Indonesian style miso, made from fermented yellow soybeans and a yellow-colored saline paste with a meat-like flavor and used in Chinese and Indonesian cuisines as flavoring agent. [...] To make tauco, the soybeans are soaked in fresh water, the hulls are removed, and the seeds are boiled and spread on bamboo trays to cool. Rice or glutinous rice flour is roasted until golden brown, then mixed with the seeds, and set aside for 3–5 days to ferment between hibiscus (waroe) leaves on flat trays, involving mold in the fermentation by Rz. oligosporus, Rz. oryzae, and A. oryzae followed by brine (20 %) fermentation for 20–30 days involving Lb. delbrueckii and Hansenula sp. After the second phase of fermentation is completed, the brine is drained; palm sugar (25 %) is added and the mixture is cooked and stored for 24 h or placed directly into bottles."" (Surono. 2016)",soybean,soybeans,"Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). https://doi.org/10.1007/978-81-322-2800-4_14",
Africa,Sub-Saharan Africa,Western Africa,Benin,204,alcoholic beverage,Tchoukoutou,,"This is an opaque sorghum beer. These kind of beers are popular alcoholic beverages in Africa. Often there is a spontaneous and not controlled fermentation, and typically the fermentation state is still active when the product is consumed. These beer are slightly sour, have a low content of alcohol and an hugh dry matter.",sorghum,red sorghum,"Kayodé, A., Vieira‐Dalodé, G., Linnemann, Kotchoni, S. O., Hounhouigan, A. J. D., Van Boekel, M., & Nout, M. (2011). Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin. African Journal of Microbiology Research, 5(18), 2737–2742. https://doi.org/10.5897/ajmr11.546, Greppi, Rantisou, K., Padonou, W., J. D., Jespersen, L., Jakobsen, & Cocolin, L. S. (2013). Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin. International Journal of Food Microbiology, 165(2), 200–207. https://doi.org/10.1016/j.ijfoodmicro.2013.05.004 13.        Greppi A., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., Cocolin L., 2013. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou, four traditional fermented products from Benin, using culture-dependent and -independent methods. International Journal of Food Microbiology 165, 84-88. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.005 ",
Europe,"Western Europe,Eastern Europe",,"Germany,Poland","276,616",fermented meat,Teewurst,Rügenwalder Teewurst,"Teewurst is a German spreadable raw (fermented) sausage made with pork and bacon (beef), which originating in Pomerania (Poland). The meat are minced and matured in mostly artificial casings. The sausages then mature for 7 to 10 days and are cold smoked.","swine, cattle",pork and beef meat,"Green, A. (2005). Field guide to meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books",Wikipedia contributors. (2023). Teewurst. Wikipedia. https://en.wikipedia.org/wiki/Teewurst
Africa,Sub-Saharan Africa,Eastern Africa,Ethiopia,231,alcoholic beverage,Tej,Tej,"Tej, otherwise called the drink of the kings,  is a honey wine, like mead, that is brewed and consumed in Ethiopia and Eritrea. It is made from honey, water and a medicinal shrub called Rhamnus prinoides or gesho and flavoured with variety of spices. The fermentation period can take up to two months and it has an alcohol content generally ranging from 7 to 11%.",honey,honey,"Berhanu, M., Desalegn, A., Birri, D. J., Ashenafi, & Tigu, F. (2023). Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia. In Heliyon (Vol. 9, Issue 6, p. e16911). Elsevier BV. https://doi.org/10.1016/j.heliyon.2023.e16911
",https://en.wikipedia.org/wiki/Tej
Africa,Sub-Saharan Africa,Eastern Africa,"Ethiopia,Eritrea","231,232",alcoholic beverage,Tej ,"ጠጅ, ሜስ","Tej (or Daadhi) is an alcoholic beverage made from honey in Ethiopia and Eritrea. Most Tej is homebrewed from honey sweetened water, which is left to ferment between 1 and 3 week.",honey,honey,"Fentie, E. G., Jeong, M., Emire, S. A., Demsash, H. D., Kim, M. C., Lim, K., & Shin, J. H. (2022). Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej. Scientific Reports, 12(1), 13431.
","Wikipedia contributors. (2023bf, November 14). Tej. Wikipedia. https://en.wikipedia.org/wiki/Tej"
Americas,Latin America and the Caribbean,Central America,Mexico,484,fermented fruit,Tejate,,"Tejate is a non-alcoholic, traditional beverage made from maize and cacao in Oaxaca, Mexico. ","corn, cocoa bean","corn, cocoa bean","Sotelo, A., Soleri, D., Wacher, C., Sánchez-Chinchillas, & Argote, R. M. (2012). Chemical and nutritional composition of tejate, a traditional maize and cacao beverage from the Central Valleys of Oaxaca, Mexico. Plant foods for human nutrition, 67, 148-155.","Wikipedia contributors. (2023ar, November 6). Tejate. Wikipedia. https://en.wikipedia.org/wiki/Tejate"
Europe,Eastern Europe,,Romania,642,cheese,Telemea,,"Telemea (PDO) is a white cheese matured in brine from Romania, which is traditionally made of sheep's milk.",cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023l, October 23). Telemea. Wikipedia. https://en.wikipedia.org/wiki/Telemea"
Africa,Sub-Saharan Africa,Eastern Africa,Ethiopia,231,beer,Tella ,,"Tella (Talla, Siwa in tigrigna) is a traditional fermented beer-like beverage from Ethiopia, crafted using various cereals and a herb known locally as gesho (Rhamnus prinoides). Similar to commercial beer, Tella is made with malted barley and other grains, with gesho serving as a traditional hop. Tella is a low-alcohol beverage, typically containing alcohol within the range of 2 to ~4.0% or g/100 mL, making it nutritionally valuable in rural communities as a low-alcohol, high pro-(primarily lactic acid bacteria), and prebiotic dietary fiber drink with turbid suspensions.","barley, wheat, corn, millet seed, teff grain, gesho leaves","raw grain barley (Hordeum vulgare), barley malt, barley, wheat, maize, millet, sorghum, teff and other cereals. Leaves and steams of gesho (R. prinoides)","Birhanu, A. M., Teferra, T. F., & Lema, T. B. (2021). Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition. International Journal of Food Science, 2021, 1–10. https://doi.org/10.1155/2021/7083638, Tekle, B., Jabasingh, S. A., Fantaw, D., Gebreslassie, T., Rao, S. R. M., Baraki, H., & Gebregziabher, K. (2019). An insight into the Ethiopian traditional alcoholic beverage: Tella processing, fermentation kinetics, microbial profiling and nutrient analysis. LWT, 107, 9–15. https://doi.org/10.1016/j.lwt.2019.02.080 ",Wikipedia contributors. (2023). Tella. Wikipedia. https://en.wikipedia.org/wiki/Tella
Asia,South-eastern Asia,,Indonesia,360,fermented legumes,Tempeh,,"Tempeh is a traditional soy product originally from Indonesia which is a ""compact, white, cake-formed product, prepared from dehulled boiled soybeans through solid state fermentation with Rhizopus spp."" (Ahnan‐Winarno et al. 2021)",soybeans,soybeans,"Ahnan-Winarno, A. D., Cordeiro, L., Winarno, F., Gibbons, J. G., & Xiao, H. (2021). Tempeh: A semi centennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1717–1767. https://doi.org/10.1111/1541-4337.12710","Wikipedia contributors. (2023, September 26). Tempeh. Wikipedia. https://en.wikipedia.org/wiki/Tempeh"
Asia,South-eastern Asia,,"Indonesia,Malaysia","360,458",fermented fruit,Tempoyak,تمڤويق,"""Tempoyak is a traditional condiment made from the flesh or raw pulp (aril) of the durian fruit (Durio zibethinus), a kind of tropical fruit, naturally fermented at room temperature in a tightly closed container and normally prepared from excess, poor-quality or overripe fruits."" (Surono. 2016)",durian,Durian,"Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14","Wikipedia contributors. (2023, September 4). Tempoyak. Wikipedia. https://en.wikipedia.org/wiki/Tempoyak"
Americas,Northern America,,United States of America,840,fermented fish,Tepa,,"Tepa (stinkheads) are King salmon heads, which are wrapped in gras and buried to ferment. They are a specialty of the Yupiaq people in Alaska. ",salmon,salmon heads,"Kawagley, A.O., Norris-Tull, D. and Norris-Tull, R.A. (1998), The indigenous worldview of Yupiaq culture: Its scientific nature and relevance to the practice and teaching of science. J. Res. Sci. Teach., 35: 133-144. https://doi.org/10.1002/(SICI)1098-2736(199802)35:2<133::AID-TEA4>3.0.CO;2-T","Wikipedia contributors. (2023aw, November 15). Yup’ik cuisine. Wikipedia. https://en.wikipedia.org/wiki/Yup%27ik_cuisine"
Asia,South-eastern Asia,,Indonesia,360,fermented fish,Terasi,ꦠꦿꦱꦶ,"""Terasi is an indigenous fermented food in Indonesia, salted fish or shrimp, mixed with 2–5 % salt, dried repeatedly, ground into a fine paste, and allowed to ferment naturally for a period of several weeks until the desired flavor has developed, followed by sun-drying for 1–3 days. It has a flavor reminiscence of ripe cheese."" (Surono. 2016)","fish, shrimp","fish, shrimp","Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14","Wikipedia contributors. (2023, September 22). Shrimp paste. Wikipedia. https://en.wikipedia.org/wiki/Shrimp_paste#Terasi"
Americas,Latin America and the Caribbean,Central America,Mexico,484,alcoholic beverage,Tesgüino,,"Tesgüino is an alcoholic beverage made traditionally by indigenous groups of Northwest Mexico such as the Tarahumara (Rarámuri) and Tepehuanos. It is prepared using germinated maize grains, which are mashed and boiled in water with infusions of a variety of plants. Once boiled, the mixture is placed in clay pots and left to ferment for several days. It is consumed regularly and especially during celebrations and gatherings called ""tesgüinadas"". ",corn,Maize,"Herrera, T., & Ulloa, M. (1973). Saccharomyces cerevisiae, una levadura fermentadora del tesgüino de los indios tarahumaras. Scientia Fungorum, (7), 33-38.
https://scientiafungorum.org.mx/index.php/micologia/article/view/427/587",https://en.wikipedia.org/wiki/Tesg%C3%BCino
Asia,Southern Asia,,India,356,alcoholic beverage,Themsing,,For the preparation of Themsing millet or barley are cooked to become soft. Then the grains are cooled down and the starter culture as well as a pinch of ash or charcoal is added. Ultimately luke warm water is added. ,"finger millet seed, barley","Finger millet, barley","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Shrivastava, K., Greeshma, A. G., & Srivastava, B. (2012). Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India. Indian Journal of Traditional Knowledge, 11(1), 81–89. http://nopr.niscpr.res.in/handle/123456789/13430,",
Europe,Northern Europe,,Iceland,352,fermented meat,Thorramatur,Súrsaðir hrútspungar,Súrsaðir hrútspungar is a traditional Icelandic dish made from the testicles of rams. The testicles are boiled and then pressed into blocks before being preserved using lactic acid. This unique culinary practice stems from the historical utilization of every edible part of the animals raised for their wool and milk. ,sheep,Ram testicles ,"Wicklund, T. (2016). Utilization of Different Raw Materials from Sheep and Lamb in Norway. In K. Kristbergsson & J. Oliveira (Eds.), Traditional Foods (1st ed., pp. 265-270). Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_19","Wikipedia contributors. (2022, September 15). Þorramatur. Wikipedia. https://en.wikipedia.org/wiki/%C3%9Eorramatur"
Asia,South-eastern Asia,,Thailand,764,fermented legumes,Thua nao,,"Thua nao is an alkaline fermented food popular in northern Thailand. Soybeans are cleaned, washed and soaked in water overnight. Then they are boiled, transferred to a basket line, wrapped with banana leaves and fermented for 2-3 days. Most commonly the product is cooked by steaming or roasting. Thua nao is considered a low-cost meat substitute. ",soybean,Soybean,"Chukeatirote, E. (2015). Thua nao: Thai fermented soybean. In Journal of Ethnic Foods (Vol. 2, Issue 3, pp. 115–118). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jef.2015.08.004
","https://en.wikipedia.org/wiki/Thua_nao#:~:text=In%20the%20fermentation%20process%2C%20soybeans,enabling%20spontaneous%20fermentation%20to%20occur."
Asia,Southern Asia,,Bangladesh,050,fermented cereal,Thumba,,"Liquid drink. In West Bengal, millet fermentation is carried out by boiling the seeds. Once cooked, the millet is inoculated with yeast. The fermentation process takes approximately 10 days and is done in sections of bamboo, with frequent turning of the millet. Once fermentation is complete, the liquid on top is separated, and after cooling, it is ready to be consumed.",millet seed,Millet,"Wang, H. L., & Hesseltine, C. W. (1986). Glossary of Indigenous Fermented Foods. In Mycologia Memoir, Indigenous Fermented Food of Non-Western Origin (Vol. 11). J. Cramer. https://vdocuments.mx/chapter-18-glossary-of-indigenous-fermented-foods.html ",
Asia,Eastern Asia,,China,156,fermented legumes,Tianmianjiang,甜麵醬," Tianmianjiang  is commonly known as sweet bean sauce It is a brownish/black past with a savory/sweet flavor. It has a thick and smooth texture.  The fermentation starter is made from dried or stale mantou (a steamed bread), wrapped in a variety of muskmelon known as miangua and then bound and hung in a cool, dark place until completely dried. ","wheat, soybean","soybean, wheat flour",Wikipedia contributors. (2023l). Tianmian sauce. Wikipedia. https://en.wikipedia.org/wiki/Tianmian_sauce,Wikipedia contributors. (2023). Tianmian sauce. Wikipedia. https://en.wikipedia.org/wiki/Tianmian_sauce 
Europe,Western Europe,,Switzerland,756,cheese,Tilsiter,,"Tilsiter cheese is a semi-hard smear-ripened cheese produced in the eastern part of Switzerland. The three most common types of Tilsiter are classified according to their fat content, their ripening time, and the use of  thermized/raw or pasteurized milk.",cow milk,milk,"Bütikofer, U., Meyer, J., Sieber, R., Walther, B., & Wechsler, D. (2008). Occurrence of the Angiotensin-Converting Enzyme–Inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. Journal of Dairy Science, 91(1), 29–38. https://doi.org/10.3168/jds.2007-0413,
Fuchsmann, P., Stern, M. T., Brügger, Y., & Breme, K. (2015). Olfactometry profiles and quantitation of volatile sulfur compounds of Swiss tilsit cheeses. Journal of Agricultural and Food Chemistry, 63(34), 7511–7521. https://doi.org/10.1021/acs.jafc.5b02536,
","Wikipedia contributors. (2023, June 19). Tilsit cheese. Wikipedia. https://en.wikipedia.org/wiki/Tilsit_cheese"
Asia,South-eastern Asia,,Philippines,608,fermented fish,Tinabal,,"Fermented whole fish. Salted, lightly fermented, whole, large fish. Tinabal differs from bagoong by its usage of larger fish species (10-20 cm length), descaling and degutting prior to fermentation, a shorter fermentation time (weeks instead of months), and its consumption as a whole product (i.e., no mashing step). From Visayas.",parrot fish,"Parrot fish (tinabal molmol), salt","ORTIZO, R. G. G., NUNAL, S. N., NILLOS, M. G., & YAP, E. E. (2020). Antioxidative Activities and Lactic Acid Bacteria Composition of Fermented Frigate Tuna Auxis thazard (Lacepéde, 1800) at Different Salt-fish Ratios. In Asian Fisheries Science (Vol. 33, Issue 1). Asian Fisheries Society. https://doi.org/10.33997/j.afs.2020.33.1.002
",
Africa,Sub-Saharan Africa,Southern Africa,Botswana,072,fermented cereal,Ting,,"Ting is a culturally significant fermented sorghum product consumed in Southern Africa, particularly in Botswana. It is utilized to create porridges with varying consistencies and is traditionally made at the household level.",sorghum,sorghum,"Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787.https://doi.org/10.1108/bfj-01-2014-0032, Kewuyemi, Y. O., Njobeh, P. B., Kayitesi, E., Adebiyi, J. A., Oyedeji, A. B., Adefisoye, M. A., & Adebo, O. A. (2020). Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. Journal of Cereal Science, 95, 103042. https://doi.org/10.1016/j.jcs.2020.103042, Sekwati-Monang, B., & Gänzle, M. G. (2011). Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana. International Journal of Food Microbiology, 150(2–3), 115–121. https://doi.org/10.1016/j.ijfoodmicro.2011.07.021 ",
Oceania,Australia and New Zealand,,New Zealand,554,fermented fish,"Tiroi, Toroi",,"Tiroi is a preserved mussel and vegetable product from the Maori. Method 1 involves boiling puha, adding chopped steamed mussels and preserving in jars. Retained puha juice is added and the product is stored under cool conditions. In method 2 salt is added to the cooked puha, just the puha is preserved and served with freshly chopped mussels. In method 3, puha and mussels are boiled together for 20 min and fermented in a container. ","green mussel, sowthistle leaves","green mussel, puha","Hudson, J. A., Hasell, S., Whyte, R., & Monson, S. (2001). Preliminary microbiological investigation of the preparation of two traditional Maori foods (Kina and Tiroi). In Journal of Applied Microbiology (Vol. 91, Issue 5, pp. 814–821). Oxford University Press (OUP). https://doi.org/10.1046/j.1365-2672.2001.01437.x
",
Europe,"Western Europe,Southern Europe",,"Austria,Italy","040,380",cheese ,Tiroler Graukase,Tiroler Graukäse,"Tiroler Graukäse (PDO; Tyrolean Grey Cheese) is acid-curd cheese made in from skimmed cow milk in Tyrol, Austria as well as South Tyrol, Italy. It is strongly flavoured and has a pungent smell. ",cow milk ,cow milk,"Tiroler Graukäse G.U. (n.d.). Tiroler Graukäse g.U. https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/kaese/tiroler_graukaese.htmll
Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2021, October 2). Tyrolean grey cheese. Wikipedia. https://en.wikipedia.org/wiki/Tyrolean_grey_cheese"
Oceania,Australia and New Zealand,,New Zealand,554,fermented meat,Titi,,"Titi is a fermented bird product from the Maori. In the first method, birds are prepared, packed into kelp ""kits"" or plastic containers, covered with muttonbird oil, sealed, stored  and boiled before consumption. The second method involves cooking the birds in their own fat, fermenting and storing up to a year in cool conditions. In the third method the birds are boned, cooked and stored for 2-3 months in a cool place. ",muttonbird,muttonbird or sooty shearwater,"Whyte, R., Hudson, J. A., Hasell, S., Gray, M., & O’Reilly, R. (2001). Traditional Maori food preparation methods and food safety. In International Journal of Food Microbiology (Vol. 69, Issue 3, pp. 183–190). Elsevier BV. https://doi.org/10.1016/s0168-1605(01)00547-5
",
Africa,Sub-Saharan Africa,Eastern Africa,Zimbabwe,716,fermented cereal,Tobwa,,Tobwa is a non-alcoholic cereal beverage. It is made from left over sadza (maize porridge) by mashing it with water to make a slurry. The mixture is left to ferment overnight. It is a pure lactic acid fermentation. Many people whose religion prohibits malted beverages drink Tobwa. ,corn,Maize,"Gadaga, T. (1999). A review of traditional fermented foods and beverages of Zimbabwe. In International Journal of Food Microbiology (Vol. 53, Issue 1, pp. 1–11). Elsevier BV. https://doi.org/10.1016/s0168-1605(99)00154-3",
Americas,Latin America and the Caribbean,South America,Peru,604,fermented roots,Tocosh,,Traditional Quechua food prepared from fermented potato pulp. It is often prepared for celebration events and has a strong odor and flavor.  Fermentation is achieved by wrapping either potato pulp or maize in straw and pressing it with stones which is then placed in a stream of water. It is used as a traditional medicine for several diseases.,"potato, corn",potato or maiz,"Vegas, M. H. S., Tenorio‐Mucha, J., Jayo, A. T., Ponce, R. a. L., & Pinillos, S. C. (2015). Efecto antioxidante y citoprotector del tocosh de Solanum tuberosum ‘papa’ en la mucosa gástrica de animales de experimentación. Anales De La Facultad De Medicina. https://doi.org/10.15381/anales.v76i1.11070","Wikipedia contributors. (2023, October 7). Tocosh. Wikipedia. https://en.wikipedia.org/wiki/Tocosh#cite_note-0"
Africa,Sub-Saharan Africa,Eastern Africa,"Tanzania, United Republic of",834,fermented cereal,Togwa,,"Togwa is a non alcoholic drink commonly produced in Tanzanian homes. Production includes milling or pounding sorghum, mazie or millet grains, making a watery slurry, addition of malted flour (millet or sorghum) and fermentation at ambient temperature for 9-24h. It is used as a weaning food or diluted for a refrishing drink.","corn, millet seed, sorghum ","maize, millet, sorghum","Mugula, J. K., Nnko, S. A. M., Narvhus, J. A., & Sørhaug, T. (2003). Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. In International Journal of Food Microbiology (Vol. 80, Issue 3, pp. 187–199). Elsevier BV. https://doi.org/10.1016/s0168-1605(02)00141-1
",
Europe,Eastern Europe,,Hungary,348,wine,"Tokaji, Tokaj",,"Tokaj is a wine region in Hungary, famous for producing dessert wines from noble rot (Botrytis cinerea) infected grapes (Vitis vinifera). ",grape,grapes,"Robinson, J., & Harding, J. (2015). The Oxford companion to wine. Oxford University Press.","Wikipedia contributors. (2023, September 27). Tokaji. Wikipedia. https://en.wikipedia.org/wiki/Tokaji"
Europe,Western Europe,,France,250,cheese,Tomme de Savoie,,"Tomme de Savoie describes semi-soft cheeses from Savoie. Tomme de Savoie are produced using raw, skimmed cow's milk and are matured for 1-2 months. It is the oldest cheese from the Savoie region, and the mountain climate it said to contribute to the cheeses unique qualities and variations over the seasons and locations.",cow milk,raw cow milk,IGP Tomme de Savoie. (2023). Fromages De Savoie. https://www.fromagesdesavoie.fr/igp-tomme-de-savoie/,"Wikipedia contributors. (2023ah, October 26). Tomme de Savoie. Wikipedia. https://en.wikipedia.org/wiki/Tomme_de_Savoie"
Asia,Southern Asia,,India,356,fermented cereal,Torani,,"""Torani is a non-alcoholic probiotic beverage. [...] To make torani, cooked rice is soaked overnight in a clay pot for fermentation. After fermentation, the soaked water is drained and mixed with some curd and seasoned with heated oil, crackled mustard seeds and curry leaves."" (Mishra & Panda, 2022)",rice,Rice,"Mishra, G., Panda, B.K. (2022). Cereal Based Fermented Foods and Non-alcohol Beverages. In: S. Punia Bangar & A. Kumar Siroha (Eds.) Functional Cereals and Cereal Foods. Springer, Cham. https://doi.org/10.1007/978-3-031-05611-6_8",
Europe,Southern Europe,,Spain,724,cheese,Torta del Cesar,,"Torta del Cesar (PDO) is a traditional Spanish cheese from Extremadura, which is made from fresh raw sheep's milk. The cheese is ripened only 8 weeks, resulting in a dry rind but very soft interior. ",sheep milk,raw sheep milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.,
Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2021, April 14). Torta del Casar. Wikipedia. https://en.wikipedia.org/wiki/Torta_del_Casar"
Europe,Southern Europe,,Greece,300,fermented cereal,Trahana,,"Trahana is based on a fermented mixture of grain and yoghurt or fermented milk, and found in the cuisines of Southeast Europe and the Middle East. It is predominantly produced using wheat flour and a curd obtained through lactic acid fermentation of cow, sheep, or goat milk. The traditional methods of preparation follow two primary approaches. In the first method, raw milk spontaneously ferments, and the resulting curd rises and separates from the liquid. The whey volume after separation is typically about 1/2 to 3/5 of the initial milk volume. This curd is then combined with an equal amount of wheat flour and can optionally undergo additional fermentation. If no further fermentation is carried out, the mixture is shaped into pieces, placed on trays, and dried in the sunlight. There are multiple different variations of the name, depending on the language and the region where it is produced. ","sheep milk, goat milk, cow milk, wheat","sheep, goat, cow milk, wheat flour","Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–1787. https://doi.org/10.1108/bfj-01-2014-0032 
Lazos, E. S., Aggelousis, G., & Bratakos, M. S. (1993). The fermentation of trahanas: a milk-wheat flour combination. Plant Foods for Human Nutrition, 44(1), 45–62. https://doi.org/10.1007/bf01088482 ","Wikipedia contributors. (2023, July 1). Tarhana - Wikipedia. https://en.wikipedia.org/wiki/Tarhana"
Europe,Western Europe,,"Germany,Austria","276,040",wine,Trockenbeerenauslese,,"Austrian and German law define Trockenbeerenauslese as speciality dessert wine produced from must with particularly high sugar content (Germany: 150 to 154 °Oechsle, Austria:  30 degrees KMW or 154 °Oechsle). The grapes shrivel on the vine and are typically under the influence of noble rot. This requires distinct climate conditions and many vintages do not yield Trockenbeerenauslese. Additionally the processing is highly labour intensive which makes it a very expensive product.",grape,grapes ,"Robinson, J. (2006). The Oxford companion to wine. OUP Oxford",Wikipedia contributors. (2023). Trockenbeerenauslese. Wikipedia. https://en.wikipedia.org/wiki/Trockenbeerenauslese
Asia,Eastern Asia,,Japan,392,fermented vegetables,Tsukemono,漬物,"Tsukemono (""pickled things"") are pickled vegetables in Japan. They can be made from various vegetables (cabbage, turnip, cucumber etc.) and with different pickling aids e.g. salt, brine, rice bran.","radish, cabbage, cucumber",Various vegetables,"Mouritsen, O. G. (2018). Tsukemono–crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature. International Journal of Food Design, 3(2), 103-124.","Wikipedia contributors. (2023av, October 26). Tsukemono. Wikipedia. https://en.wikipedia.org/wiki/Tsukemono"
Asia,Southern Asia,,India,356,fermented vegetables,Tuaithur,,"""Tuaithur is an ethnic fermented bamboo shoot product. Tender shoot of bamboo are collected, outer hard casings are removed, and inner portion is cut into pieces, washed thoroughly, drained well and pressed tightly in cylindrical vessels made of bamboo. Water coming out from the bamboo shoot is decanted continuously for 2-3 days. A little amount of water is added; vessel is made air tight and fermented under natural anaerobic condition for 6-7 days."" (Tamang et al. 2012)",bamboo plant,Bamboo shoot,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Tamang, Tamang, Thapa, Dewan, Yonzan, H., Rai, A. K., Chettri, Chakrabarty, J., & Kharel, N. (2012). Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India. Indian Journal of Traditional Knowledge, 11(1), 7–25. https://nopr.niscpr.res.in/handle/123456789/13415",
"Asia,Americas,Africa","South-eastern Asia,Latin America and the Caribbean,Sub-Saharan Africa","nan,Central America,Western Africa","Philippines,Mexico,Côte d'Ivoire,Nigeria","608,484,384,566",alcoholic beverage,Tuba,Tubâ or Palm wine,"Palm wine is a traditional beverage made using the sap collected from palm trees. The differences among palm wine beverages arise from the production process, the coconut tree species and the plant part where the sap is collected.",coconut palm sap,Palm sap,"Astudillo-Melgar, F., Ochoa-Leyva, A., Utrilla, J., & Huerta-Beristain, G. (2019). Bacterial diversity and population dynamics during the fermentation of palm wine from Guerrero Mexico. Frontiers in Microbiology, 10. https://doi.org/10.3389/fmicb.2019.00531

Djeni, T.N., Kouame, K.H., Ake, F.D.M. et al. Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire. Sci Rep 10, 1715 (2020). https://doi.org/10.1038/s41598-020-58587-2
","Wikipedia contributors. (2023, September 22). TubÂ. Wikipedia. https://en.wikipedia.org/wiki/Tub%C3%A1"
Asia,Southern Asia,,India,356,fermented legumes,Tungrymbai,,"Tungrymbai is a naturally fermented soybean food eaten as a side-dish in Meghalaya state of India. During its preparation, local varieties of soybean seeds are washed, soaked for about 4–6 h, the outer skin is removed by rubbing gently between the palms and is cooked (1–2 h) until all the water is absorbed and the soybeans can be pressed easily. The cooked beans are allowed to cool, and are packed with leaves of Clinogyne dichotoma or Phrynium pubinerve lined in the bamboo basket and covered by a thick cloth or jute bag. The covered basket is kept near the fireplace (25–40 °C) for natural fermentation for 3–5 days to get a sticky product.",soybean,Soybeans,"Chettri, R., & Tamang, J. P. (2015). Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India. International Journal of Food Microbiology, 197, 72–76. https://doi.org/10.1016/j.ijfoodmicro.2014.12.021","Wikipedia contributors. (2023, January 31). Tungrymbai. Wikipedia. https://en.wikipedia.org/wiki/Tungrymbai"
Asia,Southern Asia,,India,356,fermented fish,Tungtap,,"""Tungtap is a fermented fish paste, commonly consumed by the Khasia tribes of Meghalaya in North East state of India. Dry fish (Danio spp.) is mixed with salt, kept in an earthen pot and fermented for 4–7 days. It is consumed as a pickle."" (Thapa et al. 2004) ",indian flying barb,Fish (Indian flying barb),"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Thapa, Pal, J., & Tamang, J. P. (2004). Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India. World Journal of Microbiology & Biotechnology, 20(6), 599–607. https://doi.org/10.1023/b:wibi.0000043171.91027.7e","Wikipedia contributors. (2023, March 20). Tungtap. Wikipedia. https://en.wikipedia.org/wiki/Tungtap"
Asia,South-eastern Asia,,Viet Nam,704,fermented legumes,"Tuong, Tương",,"Tuong is a popular fermented soybean paste from Vietnam. Rice is incubated with a fungus and acts as a starter. Soybean is roasted, ground, soaked for 7-9 days and fermented with the rice starter for 7-9 days. Mashing and post fermentation processes follow to get the final product. ","soybean, rice","soybean, rice","La Anh, N. (2015). Health-promoting microbes in traditional Vietnamese fermented foods: A review. In Food Science and Human Wellness (Vol. 4, Issue 4, pp. 147–161). Tsinghua University Press. https://doi.org/10.1016/j.fshw.2015.08.004",https://en.wikipedia.org/wiki/T%C6%B0%C6%A1ng
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,fermented roots,Ubuswage,,"Ubuswage is a fermented cassava paste from the South of Burundi. The roots are peeled, washed, boiled in a pot, and defibered. They are then left to soak in water to ferment for 2 weeks (changing water after 2 days). After the fermentation process, the water is discharged, and the cassava is boiled once more with fresh water. It is finally pounded into a paste, formed into a ball and wrapped in plantain leaves.",cassava,,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. In Food Research International (Vol. 42, Issues 5–6, pp. 588–594). Elsevier BV. https://doi.org/10.1016/j.foodres.2009.02.021
",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented legumes,Ugba,Ugba,Ugba is a protein-rich food that is obtained by solid state fermentation of seeds of African oil bean. It serves both as a delicacy and a food flavoring agent,african oil bean,african oil bean,"Olasupo, N. A., Okorie, C. P., & Oguntoyinbo, F. A. (2016). The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment. In Frontiers in Microbiology (Vol. 7). Frontiers Media SA. https://doi.org/10.3389/fmicb.2016.01153
",
Africa,Sub-Saharan Africa,Eastern Africa,"Kenya,Uganda,Tanzania, United Republic of","404,800,834",fermented cereal,Uji,,"Uji is a thin porridge from East Africa. It is consumed by weaning age children and by adults as a refreshing drink.  It can be made from different combinations of maize, sorghum, finger millet and cassava. ","corn, sorghum, finger millet seed, cassava","corn, sorghum, millet, cassava","Onyango, C., Henle, T., Hofmann, & Bley, T. (2004). Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion. In LWT - Food Science and Technology (Vol. 37, Issue 4, pp. 401–407). Elsevier BV. https://doi.org/10.1016/j.lwt.2003.10.010",
Africa,Sub-Saharan Africa,Eastern Africa,"Tanzania, United Republic of",834,alcoholic beverage,Ulanzi,,"Ulanzi is a traditional Tanzanian alcoholic beverage. It is made from bamboo sap which is harvested from young bamboo shoots. The young shoots are cut off and the stem portion is bruised in the morning and evening. The exudates are collected in a container called ""Mbeta"" and fermented.",bamboo sap,,"Bangu, N., Chove, B., Sawala, G., Mgombela, J., & Waduma, J. (2006). A Technical NoteA Short Note on Processing of Bamboo Juice. Tanzania journal of agricultural sciences, 7(2).
https://www.ajol.info/index.php/tjags/article/view/109652/99407",
Europe,"Southern Europe,Eastern Europe",,"Albania,Romania,North Macedonia,Moldova, Republic of,Bulgaria,Serbia,Hungary,Ukraine","008,642,807,498,100,688,348,804",cheese,"Urdha, Urda, Vurda, Orda, Izvara, Zsendice","Romanian: Urdă
Albanian: urdha 
Serbian: вурда / vurda
Bulgarian: урда, извара
 Macedonian: урда, изварка
Ukrainian: вурда
Hungarian: orda, zsendice","Urdă is a ricotta like whey cheese from Romania and is popular across Southeast Europe. It can be made with cow, sheep, or goat milk. ","cow milk, sheep milk, goat milk","cow milk, sheep milk, goat milk","Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press.
","Wikipedia contributors. (2023d, September 20). Urdă. Wikipedia. https://en.wikipedia.org/wiki/Urd%C4%83"
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,dairy product,Urubu,,Tcherni Vit Green Cheese,cow milk,raw cow milk,"Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021",
Asia,South-eastern Asia,,Indonesia,360,fermented meat,Urutan,,"""Urutan is a Balinese traditional fermented sausage, which is made of chopped lean pork and fat which are mixed with spices (garlic, turmeric, aromatic ginger, chili, and pepper), sugar, and salt. The mixture is filled into cleaned pig intestine and fermented spontaneously and then sun-dried for 2–5 days."" (Surono. 2016)",swine,lean and fat pork meat and spices,"Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In J. Tamang (Ed.) Ethnic Fermented Foods and Alcoholic Beverages of Asia (pp. 341–382). Springer India. https://doi.org/10.1007/978-81-322-2800-4_14",
Africa,Sub-Saharan Africa,Eastern Africa,Burundi,108,alcoholic beverage,Urwarwa,,"Brewed banana juice. It is a traditional beverage crafted from the juice of unique banana varieties. It is predominantly enjoyed in about 75% of Burundi, where banana cultivation plays a vital role in the agricultural sector. Compared to Isongo, a very similar product, the juice obtained at the end of the process is diluted with water, which leads to a lower content of alcohol.",cavendish banana,"bananas (Ikisubi, Ibitsirye and Mugomozi)","Aloys, N., & Angeline, N. (2009). Traditional fermented foods and beverages in Burundi. Food Research International, 42(5–6), 588–594. https://doi.org/10.1016/j.foodres.2009.02.021",
Europe,Western Europe,,Switzerland,756,cheese,Vacherin Fribourgeois ,Vacherin Fribourgeois AOP,"Vacherin Fribourgeois is a semi-hard swiss cheese produced exclusively in the canton of Fribourg with a Protected Denomination of Origin. Thermized or raw milk from cows primarily fed raw feed is used. The maturing time in the cellar on spruce boards takes nine to 25 weeks, resulting in different varieties with different intense flavors. ",cow milk,milk,"Walther, B., Guggisberg, D., Schmidt, R., Portmann, Risse, M., Badertscher, & Chollet, M. (2021). Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland. International Dairy Journal, 112, 104853. https://doi.org/10.1016/j.idairyj.2020.104853,
Bütikofer, U., Meyer, J., Sieber, Walther, & Wechsler, D. (2008). Occurrence of the Angiotensin-Converting Enzyme–Inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin. Journal of Dairy Science, 91(1), 29–38. https://doi.org/10.3168/jds.2007-0413 ","Wikipedia contributors. (2023, November 5). Vacherin Fribourgeois. Wikipedia. https://en.wikipedia.org/wiki/Vacherin_Fribourgeois, 
Swiss PDO-PGI Association. (2021, November 25). Vacherin Fribourgeois AOP. AOP - IGP. https://www.aop-igp.ch/en/vacherin-fribourgeois-aop "
Europe,Western Europe,,"Switzerland,France","756,250",cheese,Vacherin Mont-d'Or,,"Vacherin Mont-d'Or (AOC) is a soft, rich, and seasonal cheese made from cow's milk in Switzerland or France, usually in villages of the Jura region. The cheese is only produced in the months of August till March from cows that have not been fed fermented fodder. During ripening the cheese is wrapped in a spruce bark and transferred to a spruce wood box for sale. ",cow milk,milk,"Harbutt, J. (2009). World Cheese Book. Dorling Kindersley ","Wikipedia contributors. (2023, October 21). Vacherin Mont d’Or. Wikipedia. https://en.wikipedia.org/wiki/Vacherin_Mont_d%27Or,
Swiss PDO-PGI Association. (2021, June 2). Vacherin Mont-d'Or AOP. AOP - IGP. https://www.aop-igp.ch/en/vacherin-mont-dor-aop "
Asia,Southern Asia,,India,356,fermented legumes,Vada,"wada, vade, vadai, bara","""Vada  is a doughnut-type fried product made by soaking dahls (dehusked split halves), ground to a thick batter which is latter shaped to a circular shape and finally deep fat fried. The freshly prepared vada is relished for its crisp exterior and soft spongy interior portion."" (Genevieve Koilparambil & Bhattacharya. 2014)",lentil,Usally black lentils,"Blandino, A., Al-Aseeri, M., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543. https://doi.org/10.1016/s0963-9969(03)00009-7,
Koilparambil, S. G., & Bhattacharya, S. (2014). Fermentation of black gram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack. International Journal of Food Science & Technology, 49(10), 2214–2222. https://doi.org/10.1111/ijfs.12534","Wikipedia contributors. (2023, October 25). Vada (food). Wikipedia. https://en.wikipedia.org/wiki/Vada_(food)"
Europe,Western Europe,,France,250,cheese,Valencay,Valençay,"Valencay is a goat cheese native to France. It is a pyramid shaped, short-term ripened home-made cheese made from whole raw goat's milk. Valencay is produced in the province of Berry. ",goat milk,goat milk,"Hosono, A., & Sawada, M. (1995). Chemical and bacteriological properties of"""" Valencay"""", a soft goat's milk cheese. Animal Science and Technology, 66(5), 422-429.
https://www.jstage.jst.go.jp/article/chikusan1924/66/5/66_5_422/_pdf""https://www.jstage.jst.go.jp/article/chikusan1924/66/5/66_5_422/_pdf",
Europe,Southern Europe,,Italy,380,cheese,Valle D'Aosta Fromadzo,,Valle D'Aosta Fromadzo (PDO) is a cow-milk cheese from Aosta Valley in Italy. ,cow milk,cow milk,"Donnelly, C. W. (2016). The Oxford companion to cheese. Oxford University Press","Wikipedia contributors. (2021, April 12). Valle d'Aosta Fromadzo. Wikipedia. https://en.wikipedia.org/wiki/Valle_d%27Aosta_Fromadzo"
Europe,Northern Europe,,"Finland,Sweden","246,752",yogurt,Viili,,"Viili is a traditional Finnish fermented milk product that is often classified as a yogurt. The traditional form of viili is thick and stringy, unlike store-bought, creamy varieties. Although viili is nowadays mostly associated with Finland, it most likely originated in Sweden, where it is known as filbunke. 
To produce viili, milk is inoculated with a starter and left to incubate at around 20 °C for 16–24 hours. The viili starter contains slime-forming mesophilic lactic acid bacteria . This slime contributes to the ropy texture of viili, and the bacteria secrete extracellular polysaccharides (EPSs) that create the slime.",cow milk ,cow milk,"Roginski, H. (2011). Fermented Milks | Nordic Fermented Milks. In J. W. Fuquay (Ed.), Encyclopedia of Dairy Sciences (2nd ed., pp. 496–502). Academic Press. https://doi.org/10.1016/b978-0-12-374407-4.00184-9,
Yamane, T., Handa, S., Imai, M., Harada, N., Sakamoto, Ishida, Nakagaki, & Nakano, Y. (2021). Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and Muribaculum members in the mouse gut. Food Chemistry: Molecular Sciences, 3, 100042. https://doi.org/10.1016/j.fochms.2021.100042",Wikipedia contributors. (2021). Viili. Wikipedia. https://en.wikipedia.org/wiki/Viili
Europe,Southern Europe,,Italy,380,wine,Vin Santo,,"Vin Santo (""holy wine"") is an italian dessert wine from traditional, local white grape varieties. The harvested grapes are dried on straw mats for months to achieve a desired sugar level  and the resulting wine aged in oak barrels. ",white grape,"white grape (Trebbiano, Malvasia)","Robinson, J. (2006). The Oxford companion to wine. OUP Oxford.","Wikipedia contributors. (2023a, August 25). Vin Santo. Wikipedia. https://en.wikipedia.org/wiki/Vin_Santo"
Europe,Northern Europe,,Sweden,752,cheese,Västerbotten,,Västerbotten is a hard cheese from the Västerbottenregion in northern Sweden. It is made from cow's milk and aged for over a year.,cow milk,cow milk,"Ardö, Y. (2004). Semi Hard Scandinavian cheeses made with mesophilic DL-starter. In Handbook of food and beverage fermentation technology (pp. 345-360). CRC Press.
","Wikipedia contributors. (2023i, September 16). Västerbotten cheese. Wikipedia. https://en.wikipedia.org/wiki/V%C3%A4sterbotten_cheese"
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,cheese,Wara,wara,Wara is delectable cheese curds made primarily from fresh cow milk. It is traditionally made by heating fresh cow milk and coagulating it with Sodom apple or pawpaw leaves.,"cow milk, pawpaw leaf, sodom apple leaf","cow milk, pawpaw leaf, sodom apple leaf","Adetunji, V. O., Alonge, D. O., Singh, R. K., & Chen, J. (2008). Production of wara, a West African soft cheese using lemon juice as a coagulant. In LWT - Food Science and Technology (Vol. 41, Issue 2, pp. 331–336). Elsevier BV. https://doi.org/10.1016/j.lwt.2007.02.012",
Europe,Eastern Europe,,Hungary,348,fermented meat,Winter salami,Szegedi téliszalámi,"Szegedi téliszalámi (PDO) has a long tradition in Hungary and is made from Mangalitsa pork and spices. The salami undergoes a cold air curing and gradual smoking process. As it dries, a distinctive noble mold develops on its casing.",swine,Mangalitsa pork,"Leistner, L. (1995). Stable and safe fermented sausages world-wide. In G. Campbell-Platt & P. E. Cook (Eds.), Fermented meats (1st ed., pp. 160–175). Springer Science+Business Media Dordrecht. https://doi.org/10.1007/978-1-4615-2163-1,
Vignolo, G., Fontana, C., & Fadda, S. (2010). Semi Dry and Dry Fermented Sausages. In F. Toldrá (Ed.), Handbook of Meat Processing (pp. 379–398). Wiley-Blackwell.","Wikipedia contributors. (2023, September 14). Winter salami. Wikipedia. https://en.wikipedia.org/wiki/Winter_salami"
Asia,Southern Asia,,India,356,fermented meat,Yak Kargyong,,"""Kargyong is an ethnic sausage-like product prepared from yak, beef and pork meat, and is mostly consumed by the Bhutia, Tibetans, Drupka, Lepcha, and Sherpa in the Himalayas. Three varieties of kargyong are prepared and consumed: yak kargyong (prepared  from yak meat), lang kargyong (prepared from beef), and faak kargyong (prepared from pork). "" (Rai et al 2010)
The minced meat is mixed with garlic, ginger, salt and some water. Then this mixtured is put into the natural casing ""gyuma"". It is sealed and boiled for 20-30 minutes. For the next 10-15 days the cooked sausages are smoked and dried.",cattle,yak meat,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Rai, A. K., Tamang, & Palni, U. (2010). Nutritional value of Lesser-Known ethnic meat products of the Himalayas. Journal of Hill Research, 23, 22–25. http://dspace.cus.ac.in/jspui/handle/1/3633","Wikipedia contributors. (2023, October 16). Kargyong. Wikipedia. https://en.wikipedia.org/wiki/Kargyong"
Africa,Sub-Saharan Africa,Eastern Africa,Kenya,404,alcoholic beverage,Yakju,,"Yakju is a traditional alcoholic beverage from Korea with rice as the primary ingredient. Rice, water and nuruk are mixed. Nuruk is the starter made of grains. It is usually fermented between 20-25°C. It is characterized by an intrinsic clean flavor. ","rice, wheat, barley, corn","Rice, wheat, barley, maize","Park, J.-B., Choi, J.-S., Park, H.-W., Lee, S.-B., & Park, H.-D. (2021). Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju. In Fermentation (Vol. 7, Issue 4, p. 260). MDPI AG. https://doi.org/10.3390/fermentation7040260
Heo, J., Kwak, H. S., Kim, M., J.-H., Baek, H. H., Shin, H., Y., S., & Kim, S. S. (2020). Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers. In Foods (Vol. 9, Issue 6, p. 722). MDPI AG. https://doi.org/10.3390/foods9060722",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,Fermented roots,Yam flour,elubo-isu,"Obtained by fermenting, drying and milling yam into powdered form which is reconstituted by stirring in boiling water to form a paste (amala-isu) and eaten with flavoured soups and stews",yam root,yam root,"Achi, O., Akubor, P. Microbiological characterization of yam fermentation for ‘Elubo’ (yam flour) production. World Journal of Microbiology and Biotechnology 16, 3–7 (2000). https://doi.org/10.1023/A:1008980912708

",
Asia,Eastern Asia,,China,156,fermented legumes,Yandou,,"Made from boiled soybeans without the addition of any starter microbes. Yandou, which translates to ""salty soybeans"" in Chinese, stands as a cherished traditional snack among the locals in China's southern Jiangsu province. ",soybean,Soybean,"Qin, H., Yang, Zhang, Q., Gao, S., & Zheng, L. (2013). Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China. Food Control, 31(1), 22–27. https://doi.org/10.1016/j.foodcont.2012.10.004",
Europe,Northern Europe,,United Kingdom of Great Britain and Northern Ireland,826,cheese,Yarg Cornish Cheese,,Yarg Cornish Cheese is a semi-hard cow cheese from Truro in Cornwall (UK) thar is tightly wrapped in nettle leaves and then matured for 6-12 weeks. ,cow milk,cow milk,"Harbutt, J. (2009). World Cheese Book. National Geographic Books.","Wikipedia contributors. (2023, October 1). Cornish Yarg. Wikipedia. https://en.wikipedia.org/wiki/Cornish_Yarg"
Asia,Eastern Asia,,China,156,fermented vegetables,Yongfeng chili sauce,永丰辣酱,"Fermented hot sauce from Hunan. Yongfeng chili sauce is made of cayenne pepper, polished glutinous rice, wheat, soybeans, and salt. It is prepared by boiling, grinding, mixing, fermenting, and aging, and produces a dark red, spicy sauce.  In China it is recognized Geographical Indication Product.","cayenne pepper, rice, wheat, soybean","Cayenne pepper, polished glutinous rice, wheat, soybeans, and salt","Yin, H., Chen, M., Li, P., Wang, R., Xie, S., Jiang, L., & Liu, Y. (2022). Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste. International Journal of Food Science & Technology, 57, 5553–5565. https://doi.org/10.1111/ijfs.15906 ","Wikipedia contributors. (2023). Yongfeng chili sauce. Wikipedia. https://en.wikipedia.org/wiki/Yongfeng_chili_sauce#:~:text=Yongfeng%20chili%20sauce%20is%20made,a%20dark%20red%2C%20spicy%20sauce. "
Asia,Southern Asia,,India,356,alcoholic beverage,Yu,,"Yu is produced from Manipuri rice, which is washed and cooked into an earthen pot. Then the rice is spread and cooled, and subsequently mixed with Hamei for fermentation. During the fermentation there are three taste stages: alkaline, sweet and bitter. The sweet and bitter ones are filtered, and Antigba-yu is obtained. Yu is produced by the further distillation of Antigba-yu.",rice,"Rice varieties of Manipur (Moirang-phou, Kumbiphou, K D-phou, ...)","Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Singh, P. K., & Singh, K. I. (2006). Traditional alcoholic beverage, Yu of Meitei communities of Manipur. Indian Journal of Traditional Knowledge, 5(2), 184–190. https://nopr.niscpr.res.in/bitstream/123456789/6834/1/IJTK%205(2)%20(2006)%20184-190.pdf",
Asia,Eastern Asia,,China,156,fermented vegetables,Zha cai,,"Variety of pickled mustard plant stem originating from Chongqing, China. Its production involves spontaneous fermentation, primarily relying on the activities of indigenous microorganisms. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechuan vegetable, or Chinese pickled vegetable.",mustard tuber,mustard tuber (Zha cai),"Zhang, C., Zhang, J., & Liu, D. (2021). Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China. International Journal of Food Microbiology, 347, 109199. https://doi.org/10.1016/j.ijfoodmicro.2021.109199 ",Wikipedia contributors. (2023). Zha cai. Wikipedia. https://en.wikipedia.org/wiki/Zha_cai 
Europe,Eastern Europe,,"Slovakia,Czechia,Poland","703,203,616",dairy product,Zincica,"Žinčica (in Slovakia), Žinčice (in the Czech Republic), Żentyca (in Poland)","A drink made of sheep milk whey as a by-product in the process of making bryndza cheese. This is a by-product occurring during the production of ewes’ lump cheese; whey from ewes’ milk is heated to 90–95 °C with continuous shaking. At this temperature, the proteins in the whey start coagulating and they locate on the surface of the whey. After the coagulation finishes, the proteins are skimmed from the surface and cooled to acidifying temperature (50 °C). After some further shaking, the vessel is kept covered up until next day to acidify the product at least to pH 5.2. High-quality “žinčica” has to be lightly acid, and sufficiently cooled, and it should have a delicious lactic acid taste similar to that of ewes’ milk. ",sheep milk,sheep milk whey,"Lauková, A., Kandričáková, Bino, E. et al. Some safety aspects of enterococci isolated from Slovak lactic acid dairy product “žinčica”. Folia Microbiol 65, 79–85 (2020). https://doi.org/10.1007/s12223-019-00703-5

",https://en.wikipedia.org/wiki/%C5%BDin%C4%8Dica
Asia,Southern Asia,,India,356,alcoholic beverage,Zu,,"For the production of the alcoholic beverage Zu rice is milled, then water is added and cooked. After the mixtures has cooled down, the starter Ragi is added to initiate the fermentation process, which lasts 18-30 h. After that the ""rice beer"" is decanted to remove unwanted solid residue.",rice,Rice,"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Campbell-Platt, G. (1987). Fermented foods of the world: A Dictionary and Guide. Butterworth-Heinemann.",
Asia,Southern Asia,,India,356,alcoholic beverage,"Zutho, Zhuchu",,"Zutho is an alcoholic beer produced from rice. Its preparation is divided into two main parts: the malt preparation in which the unhulled rice grains are soaked into water for 2-3 h to germinate, then dried and milled to powder. And the preparation of Zutho, in which the powder of malt and polished rice grain powder are mixed together and allowed to ferment. The first stock in its pure form is called ""Thutshe"" and after it is diluted with water, which is then called ""Zutho"".",rice,Rice (oryza sativa L.),"Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S., Mayo, B., Westerik, N., & Hutkins, R. W. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184–217. https://doi.org/10.1111/1541-4337.12520,
Deb, C. R., & Jamir, B. (2020). Ethnic fermented food products of Nagaland, India. Journal of Food Chemistry & Nanotechnology, 6(1), 18–27. https://doi.org/10.17756/jfcn.2020-079","Wikipedia contributors. (2023, June 20). Zutho. Wikipedia. https://en.wikipedia.org/wiki/Zutho"
Africa,Sub-Saharan Africa,Eastern Africa,Ethiopia,231,fermented vegetables,kocho,,"Produced from Enset or false banana (Ensete ventricosum (Welw.) Cheesman) which is a significant staple food crop utilized by approximately 20% of the Ethiopian population. Kocho is produced from the inner, non-pigmented portion of the enset trunk, pseudostem, and corm. This acidic starchy food undergoes spontaneous fermentation.",ensete,Ensete,"Birmeta, G., Bakeeva, A., & Passoth, V. (2018). Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum). Antonie Van Leeuwenhoek, 112(4), 651–659. https://doi.org/10.1007/s10482-018-1192-8",
Africa,Sub-Saharan Africa,Western Africa,Nigeria,566,fermented cereal,masa,masa,"Masa is a traditional fermented snack, produced from rice or maize. Masa is round in shape with brown colour and smooth surfaces.","rice, corn","rice, corn","Sanni, A., & Adesulu, A.T. (2013). Microbiological and physico-chemical changes during fermentation of maize for masa production. African Journal of Microbiology Research, 7, 4355-4362.",