Australia
Aniseed Myrtle
Native rainforest plant with aniseed flavour, used in teas, desserts, and as a spice, strong aniseed aroma with fresh leaves, a rare native gourmet ingredient.
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Central Anatolia, Turkey
Ankara tava
Ankara Tava is a Turkish lamb-and-rice bake associated with Ankara, cooked until the meat is tender and the grains absorb the sauce.
Japan
Ankimo
あん肝
Ankimo, steamed monkfish liver sliced into rounds, is a named winter delicacy ordered by name at izakaya.
Japan
Anmitsu
あんみつ
A traditional dessert of agar jelly cubes, red bean, fruit, and mochi, drizzled with kuromitsu syrup.
Guam
Annatto
Roucou
The red seeds of the Bixa orellana shrub (lipstick tree); used as a condiment and natural food coloring; gives dishes a deep orange-red colour; a staple ingredient in French Guianese and Amazonian cuisine.
Parma, Italy
Anolini
Anolini in brodo
Parma's small filled pasta traditionally served in rich broth for holidays and important family meals.
Japan
Anpan
あんパン
A soft sweet roll filled with red bean paste, invented in 1875 by Kimuraya for the Emperor.
Cambodia
Ansom Chek
អន្សមចេក
Glutinous rice wrapped around a banana with coconut milk and black beans, rolled in banana leaves and steamed for hours.
Italy
Ansonica Costa dell'Argentario
Ansonica Costa dell'Argentario is a named Italian wine from Province of Grosseto, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Southeastern Anatolia, Turkey
Antep Fıstığı
The pistachio variety grown in the Gaziantep region of southeastern Turkey, prized for its vivid green color, rich flavor, and high oil content. Antep pistachios are the essential ingredient in Gaziantep baklava and are used in desserts, katmer, lokum, and as a garnish across Turkish cuisine. Gaziantep's pistachio culture is central to its identity as a UNESCO Creative City of Gastronomy.
Andalusia, Spain
Antequera Porra
Porra antequerana
A thick cold bread-and-tomato soup from Antequera, Malaga, denser than gazpacho, garnished with jamon, hard-boiled egg, or tuna.
Chania, Greece
Anthogalo
Ανθόγαλο
A fresh cream-cheese from Naxos made from cow whey enriched with milk, soft enough to spread and the base of the island's honeyed sweets.
Greece
Anthotyros
Ανθότυρος
A Greek soft, mild whey cheese with a creamy texture, from sheep or goat milk. Used in desserts, pies, or on bread, a PDO cheese, a delicate and sweet dairy, a spring specialty.
Lima, Bolivia
Anticuchos
Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Loreto, Peru
Anticuchos de Suri
Loreto palm grubs grilled on skewers, a rare Amazonian seasonal food.
Antigua and Barbuda
Antigua Black Pineapple
The national fruit of Antigua and Barbuda; a small, dark-skinned pineapple grown in the southwest of Antigua; prized as exceptionally sweet and low in acid; often called the sweetest pineapple in the world; grows smaller than usual varieties but carries far more sugar; the distinctive fruit of the island.
Antigua and Barbuda
Antigua Sunday Bread
Sunday Bread
A rich, slightly sweet yeast bread baked with raisins, dried fruit, and a warm spice blend, a staple of Antiguan Sunday breakfasts and holiday tables.
Antigua and Barbuda
Antiguan Butter Bread
Butter Bread
Antigua's soft, slightly sweet enriched loaf, rich with butter and brushed with more on top; the island's everyday bread for breakfast and sandwiches; needs no butter added once baked; many homes have small bakeries built onto them where locals buy fresh-baked loaves; coupled with cheese, sardines, or salami; the daily bread of Antigua.
Antigua and Barbuda
Antiguan Fudge
Fudge
Traditional Antiguan fudge made with fresh coconut milk; sugar added to the coconut milk and stirred to melt and thicken; butter added and beaten with a wooden spoon until thick; poured into an oiled pan and cut into squares; found at markets and schoolyards; the fudge of Antigua; a nostalgic sweet.
Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
Rastafarian plant-based stew found at cafes in Liberta and across Antigua; made with root vegetables, coconut milk, and island spices; starts with the same green seasoning paste that forms the backbone of every Antiguan kitchen; a vegan dish that clears the sinuses and warms the soul; the ital stew of Antigua; a Rastafarian tradition; a plant-based island dish.
Antigua and Barbuda
Antiguan Johnnycake
Johnny Cake
Traditional Antiguan fried bread; similar to a bread roll but deep-fried and crisp; often filled with cheese or saltfish; a popular breakfast and snack item; found at roadside stands and bakeries; the johnnycake of Antigua; a versatile, portable food; a staple of island street food.
Antigua and Barbuda
Antiguan Macaroni Pie
Macaroni Pie
Baked macaroni and cheese, the standard side dish of Antigua; elbow macaroni baked with cheese, milk, and eggs; different from the usual macaroni as it is served cold and sliced; a staple of Sunday lunch and local restaurants; the macaroni pie of Antigua; a Caribbean comfort food.
Antigua and Barbuda
Antiguan Mango Pie
Mango Pie
Pie made with local mangoes; a seasonal dessert when mangoes are in season; the sweetness of local mangoes makes an exceptional pie; found at home kitchens and bakeries; the mango pie of Antigua; a tropical twist on apple pie; a celebration of island fruit.
Antigua and Barbuda
Antiguan Peanut Brittle
Peanut Brittle
Crunchy sweet of parched peanuts in a boiled sugary base with local spices; set and broken into pieces when hard; still popular today; also called peanut sugar cake; found at markets and schoolyards; the peanut brittle of Antigua; a crunchy, nostalgic treat.
Antigua and Barbuda
Antiguan Pepper Sauce
Pepper Sauce
Hot pepper sauce made from scotch bonnet peppers, onions, garlic, vinegar, and local spices; a staple condiment on every Antiguan table; used on everything from fish to fungee; a fiery, flavourful sauce; the pepper sauce of Antigua; the heat of the island; a versatile condiment.
Antigua and Barbuda
Antiguan Peppermint Candy
Peppermint Candy
Traditional Antiguan peppermint candy; a classic sweet from the old days when a sweetie lady sat at the school yard entrance with her wood-framed glass box; peppermint-flavoured hard candy; a nostalgic treat; found at markets and old-fashioned sweet shops; the peppermint candy of Antigua; a nostalgic, minty treat; a childhood memory.
Antigua and Barbuda
Antiguan Pineapple Pie
Pineapple Pie
Pie made with the Antigua Black Pineapple; a seasonal dessert when pineapples are in season; the sweetness of the black pineapple makes an exceptional pie; found at home kitchens and bakeries; the pineapple pie of Antigua; a tropical twist on apple pie; a celebration of the national fruit.
Antigua and Barbuda
Antiguan Provisions
Provisions
Boiled root vegetables and starchy staples of Antigua; includes potatoes, yams, sweet potatoes, eddo, and green bananas; most meals include provisions as a side; served with stewed meats, fish, or saltfish; the provisions of Antigua; the carbohydrate base of island cuisine.
Antigua and Barbuda
Antiguan Raspberry Stew
Raspberry Stew
Sweet raspberry stew, a traditional Antiguan confectionery; local raspberries cooked down with sugar into a thick, sweet stew; eaten as a dessert or snack; found at markets and home kitchens; the raspberry stew of Antigua; a nostalgic, fruity treat; unique to the island.
Antigua and Barbuda
Antiguan Saltfish
Saltfish
Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Antiguan Seasoned Rice
Seasoned Rice
One-pot rice cooked with pigeon peas, meat, and island seasoning until every grain is savoury; Antigua's everyday rice dish and a cookout staple
Antigua and Barbuda
Antiguan Sorrel
Sorrel
A ruby hibiscus drink steeped with warming spices and citrus, sweetened and served cold in Antigua and Barbuda, especially through the Christmas season.
Antigua and Barbuda
Antiguan Souse
Souse
Spicy soup made with pigs' feet, knuckles, and tails with many onions; a popular Carnival snack sold by vendors on the side of the road; pickled in lime juice with cucumbers and hot peppers; a traditional Antiguan street food; the souse of Antigua; a festive and communal dish.
Antigua and Barbuda
Antiguan Sugar Cake
Sugar Cake
Chewy confection of grated coconut cooked down with sugar, often tinted pink and flavoured with ginger or nutmeg; a classic Antiguan sweet treat; the mixture is often divided into two batches, one coloured pink and the other left white, poured one over the other to form a pink and white cake; found at markets and schoolyards; the sugar cake of Antigua.
Antigua and Barbuda
Antiguan Sweet Dumpling
Ducana
Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale
Antigua and Barbuda
Antiguan Tamarind Balls
Tamarind Balls
Sticky sweet-and-sour balls of tamarind pulp rolled with sugar, sometimes with a pinch of hot pepper; a bite-sized Antiguan snack with a tangy kick; coated in granulated sugar; chewy, peppery, sweet, and sour; found at markets and schoolyards; the tamarind balls of Antigua.