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Glossary R

The food glossary +++ Popular Articles: 'Repollo', 'Repolyo', 'Releve'

Ras malai

Ras malai is referring to an Indian cheese dumplings cooked in cream and served cold.

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Rasam

Rasam refers to the sour, spicy and tangy clear/thin soup from Kerala, India using basic ingredients, among which is the Tamarind (Tamarind Paste) which gives Rasam its sour taste. Tomatoes and Lemon are also used to make Rasam taste sour. Other ingredients and spices used for making Rasam are onions, ginger, garlic, turmeric powder, mustard seeds, pepper, red chilies and a bit of Jaggery. Other versions make use of Cumin, Coriander and of course the Curry Leaves which seems to be a must in all the dishes from Kerala.

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Rasca

Rasca is Slovakian word for "caraway"

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Rascasse

Rascasse refers to a type of scorpion fish which achieved glory in Provence for its starring role in the region's famed saffron-scented bouillabaisse.

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Rascasse brune

Rascasse brune a Frenmch term for black scorpion fish.

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Rascasse du Nord

Rascasse du Nord a French term meaning redfish.

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Rascasse rouge

Rascasse rouge a French term which means red scorpion fish.

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Rasher

Rasher refers to a slice of meat, often referring to bacon. It is also deifned as a serving of thinly sliced bacon.

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Rasher of Bacon

Rasher of Bacon refers to the three (3) thinly slices of Bacon

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Rasogolla

Rasogolla refers to the undisputed king of Indian sweets.

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