Glossary A

The food glossary +++ 'Aboyeur', 'Aduppu', 'Aratilis /Arateles'
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.

Ají de Gallina refers to a classic Peruvian dish of creamy stew of chicken and Peruvian Chili.

Abattoir is a French term, adopted in English, for a "slaughter house". Napoleon instituted the public abattoir system in Paris in 1807 which was brought to completion in 1818.

Anthocyanin refers to the pigment found in both red grapes and beets that gives them their red color. Anthocyanin is the same element that is responsible for most of the color in red, purple, and blue fruits and flowers. When foods containing Anthocyanin are combined with a substance that is too alkaline, the color will change from red to purple and begin to fade. Adding an acid will prevent this and will even reverse the effect after it has occurred, changing the purple color back to red.

Avocado Hass refers to a variety of Avocado which is one of the most popular varieties. It is smallish with a pebbly skin, which ripens to a purple/black color. It containes a small stone and has dense, nutty, fibre-flee flesh. It keeps well.

Avocado Reed refers to a variety of Avocado with a large, round fruit with a loose peel . Avocado Reed retains a firm texture even when ripe and is therefore ideal for salads, but not a good choice for mashing into dips or Guacamole. The Reed Avocado has slightly rough, medium-thick skin that is dark green with green flecks on it. It peels easily. The flesh is yellow. The stone inside is large. The fruit is large and almost oval. It is a Guatemalan type avocado. Slightly nutty flavour. The flesh is resistant to browning when cut open. Stores well on the tree. Grown in Israel, California (on a minor scale), and New Zealand.