English: Flank steak / Deutsch: Flankensteak / Español: Arrachera / Português: Arrachera / Français: Arrachera / Italiano: Arrachera /

Arrachera is a flavorful and tender cut of beef commonly used in Mexican cuisine. Also known as "arrachera steak" or "skirt steak," it is highly sought after for its rich taste and versatility in various dishes. This article will explore the definition of Arrachera, provide numerous examples from both international and national culinary contexts, highlight its applications and potential risks, share a popular recipe, delve into its history, and touch upon any relevant legal considerations.

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Annatto, also known as achiote, is a natural food coloring and flavoring derived from the seeds of the achiote tree (Bixa orellana). Widely used in various cuisines around the world, annatto imparts a vibrant orange-red color to foods and adds a mildly earthy and peppery flavor. In this article, we will explore annatto's significance in the culinary world, provide numerous examples of its use in different dishes, discuss any potential risks associated with its consumption, examine its application areas, offer a popular recipe featuring annatto, and, if applicable, touch upon its historical and legal aspects. Finally, we will list some similar ingredients and provide a summary.

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Deutsch: Anis, Indian: Saumph, Saunf

Anise (Pimpinella anisum) is a popular spice and herb used in various culinary traditions around the world. It is known for its distinct sweet and aromatic flavor, often described as similar to licorice or fennel. Anise seeds, the most commonly used part of the plant, are small, brownish-gray seeds that add a unique flavor to a wide range of dishes. In this article, we will explore the culinary significance of anise, its various applications, potential risks associated with its consumption, a brief history, and some legal considerations. Additionally, we will provide a popular recipe that showcases the delightful flavor of anise.

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English: Marinated meat / Deutsch: mariniertes Fleisch / Español: Carne Marinada / Português: Carne Marinada / Français: Viande marinée / Italiano: Carne marinata /

Adobo is a flavorful and widely loved cooking technique and dish that has its roots in Filipino cuisine. This article will explore the concept of Adobo in the food context, provide examples of different types of Adobo, discuss its popularity, and offer a popular Adobo recipe. Additionally, we'll briefly delve into its history, legal basics, and list some similar culinary techniques or dishes.

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Deutsch: Asant / Indian: Kayam

Asafoetida, also known as "hing" or "devil's dung," is a pungent and aromatic resin extracted from the roots of certain plants. It has been used for centuries in cooking and traditional medicine due to its unique flavor and potential health benefits. In this article, we will explore Asafoetida, providing a definition, discussing its culinary significance, offering examples of its use, addressing potential risks, and sharing a popular recipe. Additionally, we will touch upon the historical and legal aspects of this intriguing ingredient.

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Indian: Koova

Arrowroot is a starchy substance derived from the roots of certain tropical plants. In the culinary world, it serves as a valuable thickening agent, with a range of applications in both sweet and savory dishes. This article explores the uses, potential risks, historical background, and legal considerations related to arrowroot. We'll also provide a popular recipe that showcases its thickening abilities and versatility. Additionally, we'll touch upon some similar ingredients that share arrowroot's thickening properties.

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