Glossary A
Avocado Leaf (Avocado leaves - plural) refers to a leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico. The leaves of the the Mexican Avocado species has usually an anise scent. It is used in meat dishes, soups and stews, providing a somewhat bitter flavor with an anise tasting overtone. Some studies have been undertaken to determine if various species of avocado leaves are toxic and how harmful they may be for consumption. Although it appears as if the toxic agent is present in a species of the Guatemalan Avocado, the leaves of other varieties continue to be used as seasonings, apparently with the belief that the amount used is so small that it is not harmful for consumption. Avocado leaves are also used as a garnish for appetizers, salads and other food dishes.
Ajiaco refers to a thick soup/a stew with three (3) types of potato, chicken, and corn, that is served with capers, cream, and avocado.Ajiaco is also known as the national dish of Cuba. It is one of the Cuban foods which mostly served during special occassions and holidays.
Moreover, Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious which features several of the most typical root vegetables used in traditional Cuban cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch.
Agurksalat refers to Norway's salad made of of salt-wilted cucumbers prepared by thinly slicing the fresh cucumbers and allowing them to stand after being liberally salted. The salting wilts the cucumber slices and helps to draw away any bitterness. Also, the thin slices of cucumber may be marinated in a sweet and sour mixture of vinegar, water, and sugar, and with onion slices and fresh dill.