Garlic sauce in various cuisines. Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil. Sunflower oil is almost always used. Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices.
Pumpkin Spice Latte couldn't keep up initially... we had to expedite inventory to the stores." The product went on sale in all U.S. Starbucks stores the following year. The company said that Pumpkin Spice Latte was Starbucks' most popular seasonal beverage, with more than 200 million sold between its 2003 introduction and 2015. The beverage started a trend of pumpkin spice products, such as candles and air fresheners, as well as for foods as diverse as donuts, breakfast cereals, cough drops, and pasta sauce. In August 2015, Starbucks changed the recipe to include pumpkin and remove artificial colors. The ingredients announced included a