Glossary A

The food glossary +++ 'Aboyeur', 'About Us', 'Arroz Caldo'
Atjar refers to South Africa's exotic pickles and preserves prepared from tropical fruits and vegetables which may be packed with brine, syrups or oils and seasoned with varying subtle or hot combinations of East Indian spices.

Ajipa refers to Andean Tuber, one of the tubers eaten in Peru. Ajipa is similar to Jacon, but much more firmer. They are used fresh, similar to Jicama.

Aracacha refers to an Andean Tuber used in Peru for cooking. It looks like a fat white carrot as they are related to the carrot and celery family. The taste is good for making soups and stocks.

Appetissants is the French word for "Appetisers", such as the famous one which is caviar, olives, smoked fish, aspics, pate, and a range of many others depending on the country.

Aselila refers to Georgia's Egg Salad which is made from hard -boiled eggs mixed with butter, shelled chopped walnuts, minced fresh dill , salt and Adzhika . Minced cilantro or scallions can also be used to flavor the salad in place of dill.

Al Sadiyah/Sadiyah refers to Arabic golden fish and rice dish, with fragrant spices such as cardamom, cinnamon, cloves and coriander . Coastal areas in Saudi Arabia are famous for seafood and rice dishes. Al-Sayadiah is an example of such a dish which consists of fish cooked with rice, onions and spices. Sadiyah is also one of Yemen's popular dishes.