Colombia
Aborrajado
Ripe plantain slices stuffed with cheese and guava paste (bocadillo), battered and deep-fried until golden. A sweet-savoury Valle del Cauca specialty, beloved in Cali and along the Caribbean coast.
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Valais, Switzerland
Abricotine
A clear eau-de-vie distilled from Luizet apricots grown on the terraces of the Rhône valley, drunk cold after a meal.
Abruzzo, Italy
Abruzzo
Abruzzo is a named Italian wine from Abruzzo, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Sweden
Abrystir
Colostrum-based curd/custard; overlaps Swedish kalvdans and Finnish uunijuusto.
Absheron Peninsula, Azerbaijan
Absheron Saffron
Zəfəran
Saffron grown on the Absheron peninsula near Bilgah, the only place in the region where it is cultivated at scale.
Neuchâtel, Switzerland
Absinthe
A high-strength spirit distilled with wormwood, green anise and fennel, served diluted with iced water dripped slowly over a sugar cube until it clouds.
United States
Absinthe Frappe
A New Orleans classic: absinthe poured over crushed ice and slowly diluted with water and a little sugar syrup, turning cloudy as it louches.
Jordan
Abud
عبود
Bedouin bread of flour and water buried directly in hot sand and ash under the fire, then dusted off and torn apart.
Nigeria
Abula
Àbùlà
A Yoruba combination of gbegiri bean soup, ewedu jute leaf soup and obe ata pepper stew, served with amala, a southwestern Nigerian signature meal.
Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Tokyo, Japan
Abura soba
油そば
Abura soba, ramen noodles served with tare and oil but no soup, is a named Tokyo format with its own shops and is not a broth rendering.
Croatia
Acacia Honey
Bagremov med
In Croatia, Acacia Honey is light clear acacia honey with mild floral taste.
Canada
Acadian Buckwheat Flatbread
Ploye
An Acadian buckwheat flatbread, thin and holey, griddled and served with butter and molasses or as a wrap.
Atlantic Canada, Canada
Acadian Fricot
Fricot
Acadian stew with meat (chicken, clams, or rabbit), potatoes, onions, and dumplings, Maritime comfort food.
Atlantic Canada, Canada
Acadian Grated Potato Dumpling
Poutine râpée
Traditional Acadian boiled potato dumpling with pork filling, mixture of grated and mashed potato, Christmas dish.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Bahia, Brazil
Acaçá
A Bahian corn parcel associated with Candomblé, steamed until firm and served in ritual and festive foodways.
Guinea-Bissau
Accara
Black-eyed peas peeled, ground and whipped with onion and chilli, then dropped into hot oil and served in bread with pepper sauce.
Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Liguria, Italy
Acciughe ripiene
In Liguria, Acciughe ripiene is fresh anchovies stuffed with breadcrumbs, herbs, garlic, and cheese.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Cameroon
Accra Banane
Overripe plantain mashed with flour, sugar and nutmeg and fried into small dark fritters.
Aceh, Indonesia
Aceh Fried Chicken
Ayam Tangkap
Aceh fried chicken with crispy curry leaves and aromatic spices, unique preparation.
Aceh, Indonesia
Aceh Noodles
Mie Aceh
Spicy yellow noodle dish from Aceh with curry-like seasoning, served fried or in soup with meat and seafood.
Aceh, Indonesia
Aceh Stuffed Pancake
Martabak Aceh
Aceh-style martabak with curry sauce, influenced by Indian Muslim cuisine, crispy and aromatic.
Mendoza, Argentina
Aceite de Oliva Mendocino
Argentine olive oil from Mendoza and San Juan, pressed from local olives. Fruity and golden, it is used for cooking, dressings, and drizzling over pizzas and grilled meats.
Extremadura, Spain
Aceite Monterrubio
Aceite Monterrubio is a protected Extremaduran olive oil with a green-gold colour and a peppery finish.
Tacna, Peru
Aceituna de Tacna
Olives from Tacna with Denomination of Origin (2014). Unique due to the cold Humboldt Current and local cultivation techniques.
Mendoza, Argentina
Aceitunas de Mendoza
Olives from Mendoza, Argentina's main olive-producing region, prized for their firm texture and briny flavor. Served in picadas, on pizzas, or pressed for oil.
Canada
Acerum
A Canadian spirit made by aging apple brandy in oak barrels that previously held maple syrup, yielding a sweet, smoky liqueur.
Emilia-Romagna, Italy
Aceto Balsamico di Modena
Emilian balsamic vinegar aged in wooden barrels, in two styles: traditional (12+ years, expensive) and commercial (younger, blended).
Kerala, India
Achappam
അച്ചപ്പം
Rice-flour and coconut-milk batter is pressed through a flower-shaped mould and fried into a delicate Kerala snack.
Comoros
Achard aux Légumes
A lightly pickled vegetable salad of carrots, cabbage, green beans, and bell peppers; quick-pickled with lime juice, salt, bird's eye chilies, garlic, ginger, and turmeric; a palate cleanser served alongside rich coconut dishes.
Mauritius
Achard de Légumes
Achard
Cabbage, carrot, green bean and palm heart blanched, then dressed in mustard-seed, turmeric and oil and left to pickle for a day.
Madagascar
Achards Malgaches
Vegetables lightly pickled with turmeric, ginger, mustard and chili in a Malagasy achard.