Glossary A

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Aromate is a French word for any aromatic herb, vegetable or flavouring.

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted fat or juices over it periodically during cooking.

Asperges (Asparagus officinalis) is a French word for asparagus.

Assaisonner is a French term which means to season, to flavor, to dress, all referring to food.

Arroz con pollo chapina refers to a chicken-rice dish flavoured with onion, garlic, tomatoes, peppers and seasonal vegetables.

Alu chole is a Hindi term for a vegetarian dish using chickpeas, potatoes and tamarind
  1. Appalam
  2. Aloo ka paratha
  3. Amuse bouche
  4. Anatra al porto