GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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13:54 May 20, 2001 |
Spanish to English translations [Non-PRO] | ||||
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| Selected response from: Gabriela Tenenbaum (X) Uruguay Local time: 11:08 | |||
Grading comment
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Summary of answers provided | ||||
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na | achiote |
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na | Sure this is not annato (achuete)? |
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na | annato / annatoo (achiote or pimentón) |
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na | chayanne |
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achiote Explanation: If it's a typo for "achiote". If not, I don't know. See the reference for a description of achiote. Reference: http://www.cuisinenet.com/digest/ingred/achiote.shtml |
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Sure this is not annato (achuete)? Explanation: Just asking. |
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annato / annatoo (achiote or pimentón) Explanation: Please see these pages: http://www.geocities.com/NapaValley/1155/food_int.html#Gloss... "Achiote - A hard seed from the annatoo tree, achiote is pounded into a powder or made into a paste. It has a mild, earthy flavor". from: http://southernfood.about.com/food/southernfood/library/info... Hope it helps! Saludos #:) |
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chayanne Explanation: This is a reddish powder used mainly for coloring food such as soups, special rice and some meat platters. Used mostly in hispanic countries. experience as a housewife in Central America |
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