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...'aniseed''') is a [[flowering plant]] in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is known for its flavor, which ...nte, the French spirits Absinthe, Anisette, and Pastis, the Greek Ouzo and Eastern European Mastika, the German Jägermeister, the Italian Sambuca, the Peruvi

...ghee.” Berkeley: Ten Speed Press. ISBN 0-89815-976-8.</ref> In [[French cuisine]], this is called ''[[beurre noisette]],'' loosely translated as "hazelnut ...nown as ''manteiga de garrafa'' (bottle butter), and is featured mostly in cuisine from the [[Geography of Brazil#Northeast|northeast]].

...linguist Andrew Dalby says that most references to butter in ancient Near Eastern texts should more correctly be translated as [[ghee]]. Ghee is mentioned in ===Middle ages===

...to [[clotted cream]], made in the [[Balkans]], [[Iraq]], [[Turkey]], the [[Middle East]], [[Central Asia]], [[Iran]], [[Pakistan]], [[Afghanistan]], and [[In ==Turkey and the Middle East==

...and [[Indian cuisine]], whereas they are almost unknown in [[East Asian]] cuisine. *** [[Smetana (dairy product)|Smetana]], Central and Eastern European variety of sour cream

More recently, ''cheese'' comes from ''chese'' (in [[Middle English]]) and ''cīese'' or ''cēse'' (in [[Old English]]). Similar words ...e cheesemaking originated, either in [[Europe]], [[Central Asia]] or [[the Middle East]], but the practice had spread within [[Europe]] prior to [[Ancient Ro

...uage|Turkish]], in which the word is pronounced {{IPA-tr|joˈuɾt|}}. Some eastern [[dialects]] retain the consonant in this position, and Turks in the [[Balk ...pecially [[Central Asia]] and the [[Caucasus]]), [[Western Asia]], [[South Eastern Europe]]/[[Balkans]], [[Central Europe]], and [[India]]. [[Stamen Grigorov]

...read on bread, especially in [[Germans|German]] and [[Ashkenazi]] [[Jewish cuisine]]. ...ils, such as [[olive oil]] and [[sesame oil]], that they had used in the [[Middle East]] and around the [[Mediterranean Sea|Mediterranean]] (as in [[Spain]]