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Advocaat — reminiscent of eggnog, this Dutch liqueur is made with brandy, egg yolks and sugar. Aga-agar — vegetarian gelatine, processed seaweed, grayish white in color and comes in sticks, flakes, granules or powder. Before introdicing gelatine it was used as a thickening agent in various gellies, and nowa days it’s mostely used in Oriental dishes. Anchovy — a tiny silver fish about three inches long. Salted anchovies are mostely used as appetisers. Angelica — is the biannual grassy plant. As spice its root is used basically, it has pleasant strong aroma. It is possible to use also its seeds. Anise-tree — is a fruit of an evergreen tree of the star-shaped form. Its taste and smell reminds liquorice, it is used as spice. Arbrot — the fine haddock, it is managed near the city of Arbrot in Scotland. This fish is smoked by hot way then it is ready to be eatting. Also it is possible to grease it with butter and to fry on a gridiron. Arrowroot — 1. Tropical American plant, which roots, tubers and legumes are used for making easily digested edible starch. 2. Easily digested edible starch, provided by arrowroot plant. It used for thickening liquids in cooking, it can be substituted by cornstarch or potato starch. Artichoke — a bud of a large thistle family plant, having tough, petal-shaped leaves. For cooking, leaves, tender core and meaty bottom are used. Avocado — the fruit of tropical American evergreen tree of the genus Perseaof the family Lauraceae (laurelfamily). Avocado has a high oil content. It is eaten fresh, chiefly in salads and guacamole. | 
