Before revision: About its Science, Chemistry and StructureAbsinthe, the Potent Green Fairy Achar, South Asian pickles Aloe vera, a type of plant whose inner pulp is sometimes used in drinks, very common in China and Japan Anchovies, small fish cured in brine, known for their intensely strong salty flavor, often used as a pizza topping Andouillette, a French tripe sausage Artichoke Asafoetida Balut, a boiled, fertilized duck egg Beondegi, steamed or boiled silkworm pupa, popular in Korean cuisine Beef tongue Beer, especially strong ales and stouts Bitter melon, an extremely bitter fruit similar to cucumber Bitters, an alcohol flavoured with bitter plant extracts, used as an additive in cocktails or as a medicinal substance to promote appetite or digestion.
After revision: About its Science, Chemistry and StructureAbsinthe, the Potent Green Fairy Achar, South Asian pickles Aloe vera, a type of plant whose inner pulp is sometimes used in drinks, very common in China and Japan Anchovies, small fish cured in brine, known for their intensely strong salty flavor, often used as a pizza topping Andouillette, a French tripe sausage Artichoke , a flower-like vegetable commonly pickled in olive oil Asafoetida, the resin of carrots, the buccal proboscis of bovidaes Balut, a boiled, fertilized duck egg Beondegi, steamed or boiled silkworm pupa, popular in Korean cuisine Beef tongue Beer, especially strong ales and stouts Bitter melon, an extremely bitter fruit similar to cucumber Bitters, an alcohol flavoured with bitter plant extracts, used as an additive in cocktails or as a medicinal substance to promote appetite or digestion.