Blood jelly has several names depending on its form and preparation. It's not a single, universally accepted term.
Cooked Animal Blood
When referring to cooked, congealed animal blood, often used in Asian cuisine, "blood jelly" is one term used. Other names include:
- Blood cake: This is a common and widely understood term.
- Blood pudding: This term is also used, though it can sometimes refer to puddings containing other ingredients besides blood.
- Huyết (Vietnamese): This is the Vietnamese word for blood cake, further highlighting its prevalence in Vietnamese cuisine.
Examples include Vietnamese huyết, often used in various dishes. Chinese and Korean cuisines also feature similar preparations of blood. The texture of these dishes is described as jelly-like after cooking.
Blood Clots
In a medical context, the term "blood jelly" might describe the appearance of a blood clot. Blood clots are described as jelly-like masses of blood tissue formed by coagulation factors. These are not edible and are a result of blood clotting processes within the body.
This "jelly-like" appearance is due to a protein called fibrin, a key component in blood clot formation. Clinically, however, the term "blood clot" is preferred over "blood jelly."
Other "Blood Jellies"
The term "blood jelly" might also appear in less precise contexts. For example, the description "blood jelly" under the hide of a deer could refer to the congealed blood accumulated after the animal's death. This is a natural process, and its proper descriptive name would be more accurately described by medical terminology and not necessarily categorized as "blood jelly."
