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The food glossary +++ Popular Articles: 'Snapper', 'Shiitake', 'Sopa Portuguesa'

Salmiakki Koskenkorva

Salmiakki Koskenkorva refers to one of Finland's alcoholic drinks which owes its specific spicy flavor to the salty liquorice, called Turkish Pepper. Salmiakki Koskenkorva was launched in the early 90's and has now become the favorite drink of both the locals and tourists. This ready-to-drink vodka cocktail is served in almost all pubs and nightclubs in Finland. Salmiakki Koskenkorva is commonly called Teenagers' Vodka because it is popular most especially among the teenagers. Salmiakki Koskenkorva is also calle Salmiakkikossu or simply Salmari.

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Sahti

Sahti refers to the most popular Finnish beer made from various grains, such as barley, rye, wheat, and oats. Sahti is traditionally flavored with juniper berries, giving it its specific color and taste. The yeast in the Sahti gives it a distinctive sweet banana-like flavor. This top-fermented ale is traditionally home-brewed in small family-run breweries, but in recent years it also started to be produced on a larger scale with brands such as Lammin, Joutsan and Finlandia Sahti. Annually, beer lovers all over the world gather together at St Urho's Pub in Helsinki for a special Sahti Week to enjoy this Finnish beer.

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Santola Recheada

Santola Recheada refers to stuffed crab in Portuguese.

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Schrobbelear

Schrobbelear is the name of alcoholic bitters in Tilburg. Bitters are obtained by distilling various herbs, spices and seeds in wine brandy. Alcohol bitters, are popular in the Netherlands during the winter season and every town has its own name for their very own bitters.

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Stoofperen

Stoofperen refers to a Dutch dessert of braised pears which is made from a dutch variety of a cooking pear, called Gieser Wildeman. Gieser Wildeman are inedible when raw (very hard, almost like quinces ), but become ruby-red and meltingly soft when cooked for hours in a sugar syrup. To make Stoofperen, cook the pears in the pan with cinnamon stick, a couple of tablespoons of sugar, some water, and a splash of red wine. Stoofperen is traditionally eaten as a side dish to stewed/braised meat, but now eaten as a dessert, too with rice porridge.

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Saucijzenbrood

Saucijzenbrood is the Dutch version of the American "hot dog" , except that Saucijzenbrood is served on a flaky bun and the "hot dog" or sausage is a Dutch Worst.

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