Glossary A
Deutsch: Abignades / Español: Abignades / Português: Abignades / Français: Abignades / Italiano: Abignades
Abignades (Abegnades) refer to goose or duck tripes cooked with their own blood and Madiran wines. It is one of the specialties of Chalosse of the Landes, in South West France. Abignades are eaten on bread that has been previously fried in goose fat, with slices of lemon. Chalosse which is situated in Aquitaine Region of France celebrates a thriving economy with 55% of the sales market of "Foie Gras" in France and the rest of the world.
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.
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.
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.