Allspice: Combine flavor of clove, cinnamon and nutmeg.
Annatto Seeds: triangular seeds that create bright deep orange color, fragrant flavor, used in meat dishes,
Philippine cuisine.
Aniseed: Bahasa: adas manis.
Angled loofah/Chinese okra: Bahasa: oyong. Looks so unattractive but if you fix this vegetables right,
it is so delicious.
Advieh: Seasoning that used alot in Persian cooking. Combine flavor of dried rose petals, cinnamon,
cardamom, black pepper, angelica, nutmeg and cumin seeds.
Ajil: Persians always eat this as snacks, it is a combinations of nuts, dried fruits and seeds.
Albalu: Sour cherries.
Alu zard and Alu siah: Golden plums and black plum (usually dried) for khoresh
Agar-agar: Bahasa: ager-ager. Setting agent derived from seaweed. Used for cakes or desserts.
Anchovies Dried: Bahasa: ikan teri or ikan bilis.This less than 1 inch long fish used to season many Southeast
Asian cooking.
Asam Gelugur: This slices of sour fruit used in place of tamarind. Other name will be asem keping.
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