Pectin
Category
Condiments, spices and additives
Seasonal period:
All year
Natural jellifying substance, made of carbohydrates, present in many vegetables, especially in the juices of certain fruits such as lemons, gooseberries, blackberries, oranges and apples. It is extracted industrially from remains of dehydrated apples.
Pectin is a gelling agent in the elaboration of jams and jellies.
Recipes
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Type of dish
- Beers
- Cocktails
- Burguers
- Juices, milkshakes and beverages
- Pizzas, patty
- Shellfish
- Pasta
- Dessert
- Sándwich
- Legumes
- Breakfasts and brunch
- Salads
- Pastries
- Ice creams and sorbets
- Finger foods
- Bread and pastries
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Birds
- Vegetables
- Soups and creams
- Rices
- Cheeses
- Appetizers and canapes
- Coffee, chocolate and infusion
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed