Using AsafoetidaAsafoetida is native to Iran. The spice is made from the dried resin like gum that comes from within the stem. When made into a ghee the smell and flavor will resemble sauteed onion or garlic.
Using Aleppo PepperAleppo Pepper is named after where it comes from Aleppo, Syria, which is one of the oldest cities in history. This pepper is somewhat fruity and cumin like in flavor with moderate spice level.
Using Akee (Ackee)A tropical fruit, shaped like a pear, that is served throughout the Caribbean. The fruit has a bright red flesh that surrounds white creamy inner meat containing 3 large black seeds. Akee is the national fruit of Jamaica and is traditionally served with salt fish in countries like Jamaica. It was introduced to Jamaica in the 18th century from Africa. This fruit is also known as achee and ackee.
Using Ancho Pepper (Dried Polano Pepper)The flavor of ancho peppers are some what sweet and raisin like, Mildly spicy. These are the sweetest of the dried chilies.
Using Amchur (Amchoor)Amchur is made from unripe sun dried mangoes, which come in whole or powdered form. This spice is used in many Indian cuisines. Amchur is similar to lemons in flavor, but a bit milder, it adds a tart, sour taste to dishes.
Using AjowanA member of the same plant family as cumin and caraway. It smells a lot like thyme. It has a much stronger but similar taste to thyme or caraway.
Using ApricotsApricots are a small light orange colored fruit, with a velvety skin. High in beta carotene, vitamin A, vitamin C and fiber. These fruits are in the same family as peaches. Apricots are not very juicy in nature yet they are sweet with a hint of tartness.
Using Anise ExtractThis is a concentrated liquid of extracted anise seed. Anise extract produces the same flavor and smell as anise seed. This can be used as a substitute for anise seed in many baked items especially when you want smooth texture.
Using Anise SeedAnise seed has licorice like components, sweet and aromatic. Not to be confused with star anise.
Brownulated SugarBrownulated sugar is free-flowing sugar with a medium molasses flavor. It is less moist than "regular" brown sugar.
Whar is Airelle?A French term for an alcoholic beverage that is distilled from fermented cranberries used for a brandy or liqueur.
What is Affumicato?An Italian term used to describe meat that is smoked.
Acini Di Pepe Pasta?A very tiny ball of pasta that is used mainly as soup pasta. If acini di pepe is unavailable, orzo may be substituted.
What is an Acorn?The fruit of the oak tree. Some types are edible and wre eaten by certain Asian peoples before they discovered cereals. In some countries, such as Spain, acorns are eaten raw or roasted...
Using BaharatBaharat is a spice blend is used in many Middle Eastern cuisines. Depending on the country in which this spice mix is prepared there may be variations of the spices included.
Using Banana LeavesBanana leaves are cut from the banana plant and are used as a wrapping to cook food in, instead of tin foil. Banana leaves give a slight aroma and flavor to the foods cooked in them.
Using AvocadosAvocados have the highest fiber content among all the fruits. Consisting of almost 20 different nutrients including, vitamin B, Vitamin K and Vitamin E also having a higher potassium content than bananas...
Using Adobo SeasoningAdobo is a spice mixture popular in the Philippines and in Mexico, used to season meat, poultry, and fish.
Using ApplesAs the old saying says "an apple a day keeps the doctor away!" Apples are helpful in controlling blood sugar levels due to the pectin content, and may help with cancer prevention.
Using ArtichokesArtichokes are in the thistle group, native to the Mediterranean. First brought to the Americas in 1600 but not popular until the 1920's. Often known as globe artichokes, not to be confused with Jerusalem artichokes. Artichokes are high in Vitamin B, C and don't contain fat.
