Glossary V

The food glossary +++ Popular Articles: 'Vegetable', 'Varutharacha', 'Vinegar'

Vefa Bozacisi refers to Turkey's tavern-like Boza outlet where Ottoman culinary tradition of drinking Boza has been protected since 1876 when Vefa Bozacisi was first opened by the current owner’s great grandfather in the Istanbul district of Vefa.

Indian: Semiya
Vermicelli is a traditional type of pasta round in section which is thinner than spaghetti.

Deutsch: Essig
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.

Varerdrikke is a Norwegian word for "beverage".

Vrot is the South African term for "rotten/smelly". Vrot is pronounced "frot".

Vajcia is Slovakian word for "eggs".

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