Tartar sauce garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks
Papaya the unripe green fruits and young leaves are boiled for use as part of "lalab" salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. In Thai cuisine, papaya is used to make Thai salads such as "som tam" and Thai curries such as "kaeng som" when still not fully ripe. In Brazil, the unripe fruits are often used to make sweets or preserves. Both green papaya fruit and the plant's latex are rich in papain, a protease used for tenderizing meat and other proteins, as practiced currently by indigenous