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Achiote
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The rust-colored, smoky-flavored seed of the annatto tree. |
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Aioli
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A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise. |
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Angelica
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Licorice flavored stalks from these plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs. |
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Arugula
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Arugula is a a salad green with peppery somewhat bitter overtones. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. |
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Assiette
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French for "assortment," as in cheeses. |
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