Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepper or cayenne pepper, and sometimes wine.[1] It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century.[2] It has been called a British equivalent of Asian fish sauce.[3]
See also[edit]
- Anchovy paste – Fish paste food product using anchovies as a primary ingredient
- Myeolchi-jeot – Korean salted and fermented anchovies
- List of fish sauces
- List of sauces
- British cuisine
References[edit]
- ^ ltd, Cassell (1883). Cassell's dictionary of cookery.
- ^ Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV. Benn Brothers. 1889.
- ^ "Anchovy essence recipes". bbc.co.uk. BBC. Archived from the original on 2022-03-04. Retrieved 2022-03-29.
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}: Missing or empty |title= (help)
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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