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Cook's Dictionary
Acidulated water [ah-sij-u-leyt-ed waw-ter]
Aduki bean [a-doo-key]
Amaretto [am-uh-ret-oh]
Arborio rice [ah-bor-re-oh]
Artichoke (Globe) [ahr-ti-chohk]
Artichoke (Jerusalem) [ahr-ti-chohk]
Au gratin [oh gratt-an]
Asafoetida [assa–feti-da]
In its natural form this Indian spice is a stinky resin, as readers fluent in both Persian and Latin will already have guessed. The Persian asa points to the resin-like gum, taken from sap extracted from the plant’s stem and roots. The Latin foetida indicates the spice’s unpleasant sulphurous odour, which has earned it many more down-to-earth nicknames that can’t be repeated on a family website. Despite the inauspicious origins, asafoetida gives food a lovely oniony flavour, and is thought to aid digestion and reduce flatulence. Try it in lentil dishes or sprinkle on fish or meat before grilling.
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