Glossary A

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Anise étoilé is the French term for "star anise". In France, star anise is also called Badiane or Anis étoilé.

Anisette refers to a cordial that is flavored with anise seed

Other definition:
Anisette is refers to a clear and sweet liqueur made with anise seeds.

Anitra is the Italian word for "duck".

Ankake refers to a thick sauce topping made by combining a starch and water mixture infused with vegetable or meat flavorings. Ankake is generally served over rice and noodles.

Ankerstock refers to a typ of spice bread, or gingerbread from Scotland. Ankerstock is known to have been made as early as the1800's. It is typically prepared with rye flour and flavored with dried currants.

Ankimo is a Japanese term for monkfish liver.

Anko is sweet bean paste. It is made of azuki red beans. It is one of the essential ingredient in cooking Japanese sweets and desserts, like Anmitsu.

An Anko-nabe is a Japanese monkfish stew.

Ankola is referring to the market name which is seldom used for arabica coffee that is coming from northern Sumatra.

Anmitsu refers to a Japanese dessert consisting of small cubes of agar agar. Agar agar or agar is a kind of jelly that is made from seaweed and used in cooking. Anmitsu is served with

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Glossary A

Anise étoilé

Anisette

Anitra

Ankake

Ankerstock

Ankimo

Anko

Anko-nabe

Ankola

Anmitsu

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