Abiblo Culinary - Adrak Adrak is well Known in Indian Cuisine as fresh ginger

Abiblo Culinary - Acidulated Water
Acidulated water is useful to blanch foods suhc as sweetbreads and to prevent discolouring of fruit and vegetables. Acidulated water is made by adding a small amount of vinegar of known as juice to it. 

Abiblo Culinary - Ackee
Ackee is eaten with salt fish for breakfast in Jamaica. Ackee is a pod of tropical fruit. When ripe Ackee will burst open to expose yellow flesh as well as black seed. 

Abiblo Culinary - Adega
Adega is a storage space or a Portugese wine cell or above ground such as French chai.

Abiblo Culinary - Aemono 
Aemono is a dressed foods or Japanese salad. Aemono is known as a Japanese type of salade composee. Aemono consists of miso or tofu based dressing.

In French, haddock is known as aiglefin.

Abiblo Culinary - Aguacate
Aguacate is the Spanish term for avocado.

Abiblo Culinary - Agrumes 
Agrumes is the french word for citrus.

Abiblo Culinary - Agrio 
​Agrio is a Spanish term for sour.

Abiblo Culinary - Agnello
​Agnello is an Italian term for lamb.