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This list includes organisms whose common or scientific names are drawn from indigenous languages of the Americas. When the common name of the organism in English derives from an indigenous language of the Americas, it is given first.
In the English language, many animals have different names depending on whether they are male, female, young, domesticated, or in groups. The best-known source of many English words used for collective groupings of animals is The Book of Saint Albans, an essay on hunting published in 1486 and attributed to Juliana Berners. [1]
The meat of Asian carps has been marketed in the United States as silverfin [8] or copi [9] to avoid the social stigma and promote it as a commercial food; Poetic / fancifulness: Many dishes have fanciful or jocular names. Drumstick, a chicken's calf; Angels on horseback, oysters wrapped in bacon; Pigs in a blanket, various dishes of sausage in ...
In medieval times, "humble pie" (originally "umble pie") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom "eating humble pie", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name.
Tamarind sweet chutney is popular in India and Pakistan [32] as a dressing for many snacks and often served with samosa. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam , Koddel and in certain varieties of masala chai .
Meaning: a prefix used to make words with a sense opposite to that of the root word; in this case, meaning "without" or "-less". This is usually used to describe organisms without a certain characteristic, as well as organisms in which that characteristic may not be immediately obvious.
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
Stink bean, beans bearing a rather peculiar smell, quite popular in southeast Asia; Stinky tofu, a form of fermented tofu, which, as the name suggests, has a strong odor; Sun-dried tomatoes, a dehydrated fruit; Surströmming, Swedish fermented Baltic herring; Sushi, a Japanese food sometimes made with raw fish and sashimi