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  • ...French spirits Absinthe, Anisette, and Pastis, the Greek Ouzo and Eastern European Mastika, the German Jägermeister, the Italian Sambuca, the Peruvian Anís * In Indian cuisine, no distinction is made between anise and fennel. Therefore, the same name
    7 KB (1,021 words) - 14:08, 10 January 2010
  • *''U. dioica'' subsp. ''dioica'' (European stinging nettle). Europe, Asia, northern Africa. ...merica the stinging nettle is far less common than in northern Europe. The European subspecies has been introduced into North America as well as [[South Americ
    21 KB (3,099 words) - 12:28, 7 July 2010
  • ...ively poor in the [[essential amino acid]] [[methionine]], although Indian cuisine includes sesame seeds, which contain high levels of methionine. [[Cereal|Gr *[http://www.grainlegumes.com/ Grain legumes portal / AEP] - European-based network of scientists and end-users concerned with grain legumes.
    7 KB (963 words) - 10:15, 20 September 2010
  • ...ion Standard |date = October 19, 2008 |publisher = eFluxMedia}}</ref> The European Union's [[Restriction of Hazardous Substances Directive]] limits amounts of ...ookware]]. Defrutum and its relatives were widely used in [[Ancient Roman cuisine]] and [[cosmetics]], including as a [[food preservative]].<ref name="Bright
    90 KB (13,109 words) - 21:36, 20 September 2010
  • ...the [[United Kingdom]]. Therefore, cultured butter is sometimes labeled ''European-style butter'' in the United States. Commercial raw cream butter is virtual ...ters contain only slightly more than that, averaging around 81% butterfat. European butters generally have a higher ratio, which may extend up to 85%.
    40 KB (5,956 words) - 19:36, 13 October 2010
  • [[File:Ghee jar.jpg|thumb|upright|right|[[Indian cuisine|Indian]] ghee.]] ...([[Somali cuisine|Somali]], [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine|Eritrean]]).
    9 KB (1,359 words) - 19:36, 13 October 2010
  • In the [[European Union]], '''Cornish clotted cream''' is a [[protected designation of origin [[Category:Cornish cuisine]]
    3 KB (467 words) - 19:36, 13 October 2010
  • | publisher = Office for Official Publications of the European Communities | title = All about Arla - Arla Ekonomisk Forening gears up for European Common Market
    36 KB (4,851 words) - 19:37, 13 October 2010
  • ...and [[Indian cuisine]], whereas they are almost unknown in [[East Asian]] cuisine. *** [[Smetana (dairy product)|Smetana]], Central and Eastern European variety of sour cream
    7 KB (950 words) - 19:38, 13 October 2010
  • ...The earliest source is from the [[proto-Indo-European language|proto-Indo-European]] root ''*kwat-'', which means "to ferment, become sour". ...d areas influenced strongly by its cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradua
    51 KB (7,545 words) - 19:38, 13 October 2010
  • ...oven and it doesn't soak the whole dish like crème fraîche. [[Hungarian cuisine|Hungarian]] cooks use it as an ingredient in [[sauces]] like ''paprikas'' a ...Karelia]] and [[Ingria]]. In [[Ukrainian cuisine|Ukrainian]] and [[Russian cuisine]], sour cream is often added to [[borscht]] and other [[soups]], and is use
    6 KB (923 words) - 19:38, 13 October 2010
  • ...madic Turks.<ref name="toygar" /><ref name="ogel" /> An early account of a European encounter with yoghurt occurs in French clinical history: [[Francis I of Fr [[Raita]] is a yoghurt-based [[South Asian cuisine|South Asian]]/[[Indian food|Indian]] [[condiment]], used as a side dish. Th
    24 KB (3,477 words) - 19:38, 13 October 2010
  • [[Category:French cuisine]] [[Category:European cuisine]]
    3 KB (506 words) - 19:38, 13 October 2010
  • ...read on bread, especially in [[Germans|German]] and [[Ashkenazi]] [[Jewish cuisine]]. ...is popular in [[Jewish cuisine]]; it was used by Northwestern and Eastern European Jews who were forbidden by [[kashrut]] (Jewish [[dietary laws]]) to fry the
    7 KB (1,068 words) - 19:38, 13 October 2010
  • ...[[tropics|tropical]] oil. Popular in [[West Africa]]n and [[Brazil]]ian [[cuisine]].<ref>{{cite web|url=http://allrecipes.com/advice/ref/ency/terms/7729.asp| ....<ref>{{cite web|url=http://www.eeci.net/archive/biobase/B10244.html|title=European Energy Crops InterNetwork: Sunflower crop feasibility for biodiesel product
    58 KB (8,794 words) - 19:39, 13 October 2010
  • ...a [[Spread (food)|spread]] similar to [[butter]]. Its use in contemporary cuisine has diminished because of health concerns posed by its [[saturated fat|satu ...was used in a similar fashion as [[butter]] in [[North America]] and many European nations. Lard was also held at the same level of popularity as butter in th
    19 KB (2,851 words) - 19:39, 13 October 2010
  • ...e is usually treated with [[paprika]] or other condiments, while the South European one is often smoked. In Eastern-European [[humour]], salo is a stereotypical attribute of [[Ukrainian culture]], ana
    5 KB (744 words) - 19:39, 13 October 2010