Glossary A

The food glossary +++ 'Aboyeur', 'Aduppu', 'Aratilis /Arateles'
Aji Limo (Capsicum chinense) refers to a variet of chili/chile; an extremely hot South American chili/chile that is related to the Habanero. It has a beautiful lantern shaped pod with a deep red colour. Hotness Scale is 9 Moreoverm Aji Limo is a very small, elongated hot pepper indigenous to Peru and Bolivia, where it is called Aribibi. It comes in red and green varieties and is used mainly for making Salsas .

Aji Amarillo is also known as Aji Mirasol (Capsicum baccatum) which refers to a deep yellowish red chile, 3 - 5 inches long with a distinctive berry like flavour. Aji Amarillo is used to make stews, escabeche , salsas , yellow mole and other sauces . It can also be used as a condiment. Hotness Scale is 7

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.

Aktori is a special sort of cake made in the dry Lahaul and Spiti district in the state of Himachal Pradesh. Aktori cake is made from buckwheat leaves mixed with wheat flour.

Albahaca is the Spanish word for "Basil", a kind of aromatic plant used to season and flavor dishes. Albahaca is pronounced "ahl-bah-ah-kah"

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.