davidanugraha/M4-RAG huggingface dataset:
List of plants used in Indian cuisine

South Asian cuisineencompasses a delectable variety ofsub-cuisinesand cooking styles that vary very widely, reflecting the diversity of theIndian subcontinent, even though there is a certain centrality to the general ingredients used. Terms used the recipes of varied Indian and other South Asian sub-cuisines sometimes tend to bemulti-lingual and region-specific, mostly based on the author's specific sub-ethnicity, the popularity of a given vegetable/spice in a given sub-cuisine within South Asia, etc.
Indian cuisineis overwhelmingly vegetarian friendly and employs a variety of differentfruits,vegetables,grains, andspiceswhich vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa. But for the connoisseurs, India offers a complex and eclectic array of sub-cuisines to explore, which are equally vegetarian friendly and a delight to the taste buds.
Even for South Asian people, this wide variety of vegetables, fruits, grains and spices used in various Indian sub-cuisines can be mind-boggling because of the variety of region-specific names used for identifying the food items. Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and spices based on their respective regions of origin. This further aggravates the confusion in identifying specific items/ingredients, especially for international consumers/expatriates looking to procure vegetables, fruits, grains and spices specific to Indian sub-cuisines.
This article attempts to centralize, compile and tabulate the various vegetables, fruits, grains and spices that are commonly employed in various South Asian sub-cuisines to help reduce this confusion in identifying and procuring various South Asian food ingredients, especially in the cross-regional, international markets/contexts.
The following is a list of common South Asian ingredients, as well as their names in various local languages spoken.
CJ CheilJedang

CJ CheilJedang Corporation(Korean:씨제이제일제당 주식회사;Hanja:CJ第一製糖 株式會社) is a South Korean international food company based inSeoulthat manufactures food ingredients, ambient, frozen and chilled packaged food products, pharmaceuticals and biotechnology. Its brands include Beksul, Bibigo, Gourmet and Hatbahn. Bibigo is well-known for Mandu (Korean dumplings) in the global market.
CJ Cheil Jedang was founded as 'Cheil Jedang' in August 1953 as a sugar and flour manufacturer and was originally part ofSamsung Group, as their first manufacturing business. In July 1993 it spun off from Samsung and gained independent management, changing into a life and culture group with the entrance into the food service and entertainment industries. In 1996 it became the 'Cheil Jedang Group' with the official separation from Samsung Group completed in February 1997.
In October 2002 the CJ Group was launched and the official name changed to 'CJ Co., Ltd'. In September 2007 CJ Co., Ltd. again spun off as a business holding company and renamed 'CJ CheilJedang Co., Ltd' andCJ Groupbecame a holding company for a group of food and entertainment-related subsidiaries based in South Korea. It has four main core businesses: Food & Food Service, Bio Pharma, Entertainment and Media, and Home Shopping & Logistics; and CJ Cheil Jedang was put under Food & Food Service.
In 2018, CJ CheilJedang acquired Kahiki Foods, an American food manufacturing company based inColumbus,Ohio.In 2019, CJ CheilJedang acquiredSchwan’s Company, a food manufacturing company based in Minnesota, United States.
Its four main business areas are food ingredients (includingsugar,wheat, andoil), food (ambient, chilled and frozen food including HMR products), logistics, and biotechnology (includingMSG,lysine), processed food and animal feed.
It has since expanded globally with offices in the U.S., China, Vietnam, Japan, and Germany. CJ packaged food products are currently exported to more than 100 countries.
CJ was recently reported to be in talks with the US CorporationDendreonwhich is in trials with a cancer vaccine called Provenge.
Ministry of Food and Drug Safety

TheMinistry of Food and Drug Safety(MFDS;Korean:식품의약품안전처;Hanja:食品醫藥品安全處;RR:Sikpumuiyakpumanjeoncheo), formerly known as theKorea Food & Drug Administration(KFDA;식품의약품안전청), is agovernment agencyresponsible for promoting public health by ensuring the safety and effectiveness of foods, pharmaceuticals, medical devices, and cosmetics as well as supporting the food and pharmaceutical industry inSouth Korea. The main goal is to offer peoplesafe foodsand drugs.
The headquarters are located in the Osong Health Technology Administration Complex inCheongju,North Chungcheong Province.
MFDS is a regulatory member of theInternational Council for Harmonisation(ICH).
In April 1996, Korea Food and Drug Safety and its six regional offices were established. In 1998, it was raised to the status of administration (Korea Food & Drug Administration). In 2004, the organization was restructured with the creation of the Medical Devices Management Division and Bioproduct Technical Support Division. In March 2013, the organization was again restructured and elevated to aministry.
Spanish Agency for Food Safety and Nutrition

TheSpanish Agency for Food Safety and Nutrition(AESAN) is aregulatory agencyof theGovernment of Spainresponsible for promotingfood safetyand for providing guarantees and objective information to consumers and economic agents of the Spanishagrifood industry.
It is also responsible for planning, coordinating and developing strategies and actions that promote information, education and promotion of the health in thefield of nutritionand especially the prevention ofobesity. All this from the scope of action of the powers of the General State Administration and with the cooperation of otherPublic Administrationsand interested sectors.
The AESAN was created in 2001 as Spanish Agency for Food Safety.In 2006 it was renamed as Spanish Agency for Food Safety and Nutrition.
In 2014, the agency was transformed into the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) as a result of the merging of the National Institute for Consumer Affairs and the Spanish Agency for Food Safety and Nutrition.The National Institute for Consumer Affairs was created in 1975 and the Spanish Agency for Food Safety and Nutrition in 2001 (although without the nutrition responsibilities, which were incorporated in 2006).
Because both agencies shared a mission in terms of protecting the health and safety of consumers and users, and although each of them had specific areas of action, the truth is that both worked in the field of food. The new Agency was born, in short, with an integrating and cooperative vocation of all the agents involved in guaranteeing consumer safety in its broadest sense. This was also done to put Spanish agencies in tune withEuropean Unionagencies.
In August 2018, the agency lost its responsibilities on consumer rights because of the creation of the Directorate-General for Consumer Affairs within theDepartment of Health, Consumer Affairs and Social Welfare. Because of this, it recovered its previous name. In 2020, the agency was transferred to the newly createdDepartment of Consumer Affairs.After the dissolution of this department in late 2023, it was attached to theMinistry of Social Rights, Consumer Affairs and 2030 Agenda.
The agency is divided in four type of bodies: Governing bodies, Executive and managing bodies, Advisory and coordination bodies and Risk assessment bodies:
Tapas

Tapas(Spanish:[ˈtapa]) areappetisersorsnacksinSpanish cuisine. They can be combined to make a full meal and are served cold (such as mixedolivesandcheese) or hot (such aschopitos, which arebattered,friedbabysquid; orpatatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known asbocas. In parts of Mexico, similar dishes are calledbotanas.
An individual appetizer (or single order of an item) is atapa.
The word "tapas", a plural,  is derived from the Spanish verbtapar, "to cover", a cognate of the English "top".Multiple theories for the term's use for appetizers exist.
One theory holds that in pre-19th-century Spain few innkeepers atposadas,alberguesorbodegasoffering meals and rooms for travellers could write and few travellers read, so guests were  offered a sample of the dishes available on a "tapa" (“pot cover” in Spanish).
In another theory, offered by theJoy of Cooking, the original tapas were thin slices of bread or meat whichsherrydrinkers in Andalusian taverns used to cover their glasses between sips.This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry (see below for more explanations). The meat used to cover the sherry was normally ham orchorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve withsherry, thus increasing their alcohol sales.The tapas eventually became as important as the sherry.
Tapas have evolved through Spanish history by incorporating new ingredients and influences. Most of theIberian Peninsulawas invaded by theRomansin 218B.C., who introduced more extensive cultivation of the olive andirrigationmethods following their arrival.The discovery of theNew Worldbrought the introduction oftomatoes,sweet and chili peppers,maize(corn), andpotatoes, which were readily accepted and easily grown in Spain'smicroclimates.
It has also been claimed that tapas originated in the south of Spain during the time of the Spanish Inquisition as a means of publicly identifyingconversos, Jews who had converted to Christianity. Since tapas often consist in part of ham or other non-kosher foodstuffs, the reluctance of theconversosto eat whatever tapas dish was offered to them could be taken as a tacit admission that they had not abandoned their Jewish faith, thus tapas were a tool of the Spanish Inquisition.
There are many tapas competitions throughout Spain. Beginning in 2005 the city ofValladolidin Northwest Spain has hosted a national tapas competition each November.Interest in this event outside of Spain spurred the International School of Culinary Artsto hold an International Tapas Competition for Culinary Schools, starting in 2009.Various schools from around the world come to Spain annually to compete in it for the best tapa concept.
Though the primary meaning oftapais cover orlid,in Spain it has also become a term for this style of food. The origin of this new meaning is uncertain but there are several theories:
Idilia Foods

Idilia Foods(formerlyNutrexpa) is a Spanish food business group. The company is headquartered inBarcelonaand was established in 1940. It produces food items such as fishstock cubes,baker's yeast,caramelorhoney.
Some major brands of the company are:
In the context of an internationalization policy after consolidation on the internal Spanish market, Nutrexpa expanded toPortugalwhere it sells the same products as in Spain in view of the proximity and affinity between the two markets. Later it has expanded business operations to other countries, asChileandChina.
In 2014, the Ferrero and Ventura families decided to divide the company into two groups. The segregation came into force on January 1, 2015.The cocoa division, baptized Idilia Foods and which belongs to the Ferrero family, owns the chocolate brands Cola Cao, Nocilla, Paladín, the dairy beverage brand Okey and the sweetener Mesura, with two factories in Spain and one in China (which it sold in December 2015). By Adam Foods, specialized in biscuits and food under the control of the Ventura family, manages the Artiach and Cuétara cookie brands; the Phoskitos buns; La Piara pâté; Bocadelia sandwich mix; the San Francisco Honey Farm; the concession of Pez sweets and Aneto bottled broths, with six factories in Spain and one in Portugal.
In 2017, Idilia Foods announced the transfer of its headquarters to the city ofValenciadue to the political situation in Catalonia, although the operational headquarters has remained in Barcelona.
In January 2019, Xavier Pons joined as CEO, coming from Mars, replacing Ricardo Anmella.
Sri Lankan Canadians

Sri Lankan Canadiansrefers to people fromSri Lankawho have arrived and settled inCanada. Among theseimmigrantsinclude members from theTamil,Moor,Malay,SinhaleseandBurgherethnicities. According to the 2021 census there are 136,240 Sri Lankan-born persons in Canada.
Sri Lankan Canadians are concentrated in the cities ofToronto(Malvern) andMontreal. According to the 2001 census, there are 62,000 Canadians who claim Sri Lankan ancestry, but only 10,000 claimed to be ofSinhaleseancestry.The number may not be an actual representation because manyTamil Canadiansfrom Sri Lanka classify themselves asTamilrather than Sri Lankan.
The Sri Lankan Canadian Population according to Statistics Canada in the 2006 census in the 10 Canadian Provinces and 3 territories:
Some Sri Lankan Canadians hold citizenship in both Canada and Sri Lanka. The Sri Lankan government encourage Sri Lankan expatriates to obtain the citizenship of their country of birthat a fee and to return to Sri Lanka at a future date. There is a drive to attract the educated Sri Lankan immigrants in Canada for new opportunities arising in the government sector of Sri Lanka (such as universities, research institutes etc.),which may sometime require the applicants to be Sri Lankan citizens.
Sri Lankan Organizations and Associations in Canada and their role:There is a considerable number of Sri Lankan associations in Canada. The main objectives of these associations are to help the immigrants, continue their Sri Lankan traditions and to help Sri Lanka. Some of these associations are ethnic based but majority of the cities have associations which cater to all people having a link with Sri Lanka regardless of their ethnic or political orientation (E.g. [Tamil Cultural Association of Waterloo region [community organisation for Kitchener, Waterloo, Cambridge, Guelph, Brantford]).
List of Sri Lankan organizations and associations in Ontario:
News Papers catering Sri Lankan CanadiansA number of newspapers are printed in Ontario to cater the Sri Lankan diaspora. They are printed in English, Tamil and Sinhalese languages and distributed free. These news papers mainly tell the stories from Sri Lanka (current and old) and talks about the achievements of Canadian Sri Lankans. Sometimes, they get into small discussions on Sri Lankan politics as well as give some general information and tips necessary to help immigrants survive in Canada. These newspapers can be picked up at some grocery stores where they sell Sri Lankan food, places of religious worship, etc.
List of Sri Lankan news papers available in Ontario.
Famous Sri Lankan Canadians includeMichael Ondaatjeand his financier brotherChristopher Ondaatje;  Principal Research scientist at the National Research Council of CanadaChandre Dharma-wardana; Academic EngineerIndira Samarasekera, musicianNirmala Basnayake, formerly of the bandcontroller.controller; news anchorAnne-Marie Mediwake; anchor novelistShyam Selvadurai; cricketersSanjayan Thuraisingam, film Actor, producer and multiple Guinness World Record-holderSuresh Joachim; andPubudu Dassanayake.
Unilever Sri Lanka

Unilever Sri Lankais a Sri Lankanconsumer goodscompany located inColombo.It is wholly owned byUnilever, a Britishmultinationalconsumer goodscompany. Its products include food, beauty products, personal care, pharmaceuticals, and baby products. Unilever Sri Lanka was established in 1938 as Lever Brother Ceylon Limited. In 1972, it was renamed Unilever Sri Lanka. The company has been ranked as Most Valuable and Strongest Brandand Most Respected Entity.The company has over two dozen brands that are market leaders in Sri Lanka since the 1940s. Unilever operates from a factory complex in an industrial zone ofHoranasince 2012. About 96% of the company's products are manufactured locally, and more than twenty of its brands are exported outside Sri Lanka.
Unilever Sri Lanka's largest factory facility, in Horana, is ISO 9001-certified. It manufactures up to 200 products, covering fourteen brands.In 2015, the company won the SLIM Brand Excellence award.Unilever Sri Lanka has developed a plastic-free, environmentally friendly packaging system. It was awarded the first eco-friendly baby product SLS certification in 2020.
List of Sri Lankan sweets and desserts

This is alist of notable Sri Lankan sweets and desserts.Sri Lankais well known throughoutSouth Asiaforsweetsanddessertsoriginating from there. Desserts are usually served as part of main meals, whereas sweets are consumed at tea times. 
Many Sri Lankan desserts and sweets contain domestic spices,jaggeryand kithul (Caryota urens)treacle. Locally made treacle and jaggery are the most common sweeteners.Sri Lanka's most famous sweet as acknowledged by all Sri Lankan is  kawum .
Commonly used ingredients across traditional Sri Lankan sweets are Rice flour, treacle and coconut milk. Treacle is a food sweetening syrup made from the sap oozing from "tapped" blossoms of palm trees, particularly, Coconut (Cocos nusifera) or "Kithul" (Caryota urens).
Kawal (food)

Kawalis food made offermentedleaves used as a meat substitute indigenous towestern Sudan, in particular theKordofanandDarfurprovinces, and easternChad.In urban areas, it is used as acondiment, similarly toblack pepper.It is also used by low-income families as a primary protein source, substituting or extending meat or fish in stews and sauces.It is created from the fermented leaves ofCassia obtusifolia, a toxic wildlegumealso known as thekawalplant.
It has a pungent odor which persists on the hands; it is said that "when you eat [kawal] with your right hand, you smell it on your left." For this reason, the elite ofSudanconsider it a low-status food. In spite of this,kawalhas spread across Sudan, possibly due to the plant's ability to grow vigorously in a variety of environments.
Similar fermented meat substitutes found in this region includefurundu, which is made from the seeds ofHibiscus sabdariffa, andsigda, which is made withsesameseed cakes.
To preparekawal,C. obtusifolialeaves are harvested during the plant's fruiting and flowering stage, which corresponds to the rainy season of Western Sudan. The leaves are then cleaned and pounded into a paste, which is packed inside azeer. This paste must then be covered with freshsorghumleaves and weighed down with clean stones. Thezeeris then sealed with mud. Every three days, the paste is mixed, then re-covered and the jar resealed. After 15 days, the paste is removed, formed into balls, and sun-dried for five days. The balls of maturekawalcan be stored and used as needed.
Likefurunduandsigda,kawalserves as a flavoring inSudanese foodstypically flavored with meat. Specifically, its unique odor is similar to the most common type of meat used in this region, sun-dried strips ofjerkycalledshermute. This is as opposed to fermented foods likerob-heb,made with fermentedwatermelonseeds, androb-ful,made with fermentedpeanuts, which serve as substitutes for stews flavored withsoured milksuch asmulah-rob,a soured milk and lamb stew.
A common preparation ofkawalis as a substitute for powderedshermutein a stew of onions, dried okra powder, oil, salt, and pepper, accompanied with a sorghum porridge. Among theFur people,kawalis known as a nutritious food comparable to meat. TheNuba peoplemake soup withkawaland bone broth. In cities where meat can be found more easily, powderedkawalis used as a condiment similar toblack pepper.
Kawalis approximately 20 percent protein by weight.It has a high content ofpotassiumandcalcium.
There has been research intokawal'spotential as an accessible protein source in areas with protein shortages.Themicrobiotainvolved in its fermentation have also been analyzed and quantified.
Pom (dish)

Pomis aSurinameseoven dish made usingarrowleaf elephant earroot, locally called "pomtajer".
Within the Surinamese community, in bothSurinameand theNetherlands,pomis the most popular and best-known festive dish.
Within the Surinamese communitypomis frequently referred to as a dish of Creole orJewishorigin. It was introduced by the Portuguese–Jewish plantation owners as the Portuguese potato ("pomme de terre") oven dish. Because the potato did not grow in Suriname and had to be imported, it was soon replaced with the root of the tayer plant.Pomcombines three central ingredients: chicken, citrus juice andpomtajer(Xanthosoma sagittifolium). Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is used as an ingredient in preparingpom. The main stem or corm is most frequently designated aspomtajerorpongtaya(lit. the tajer/taya forpom).
The first published description ofpomcomes from theEncyclopedie van Nederlandsch West-Indië(1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known aspom.’
The basic preparation method issautéedchicken pieces between two layers of raw, gratedpomtajer, mixed with citrus juice and a sauce made from oil or margarine, onions, tomatoes, salt, pepper and nutmeg, baked in an oven until thepombecomes golden brown.
InAmsterdamalone there are over 120 establishments serving Surinamese food. OtherDutchcities such as Rotterdam and The Hague have a growing number of caterers, eateries andtake-aways. Most establishments servepom, and often also “broodje pom” (pomon abread roll), a derivation of the national dish. In particular, “broodje pom” is rapidly gaining popularity and starting to appear on the Dutch menu.It can sometimes even be ordered in Dutch take-aways and for home delivery. In recent years,more and more recipes forpomhave appeared in Dutch cookbooks, newspapers and on websites. In 2007, an exhibition aboutpomwas held at Imagine Identity and Culture, an Amsterdam-based centre for the representation of migration and cultures as seen from their own perspective.
Culture of Suriname

Surinamese culturehas strongAsian,AfricanandEuropeaninfluences. The population is mainly composed of the contribution of people fromIndia,Africa,China,Europe, andIndonesia, as well asindigenous peopleswho lived in the area, before the arrival of European settlers.
Suriname is known for itskasekomusic andBaithak Ganaas well as otherIndo-Caribbean musictraditions.
The termkasekois probably derived from the French expressioncasser le corps('break the body'), which was used during slavery to indicate a very swift dance. Kaseko is a fusion of numerous popular and folk styles derived from Africa, Europe and the Americas. It is rhythmically complex, withpercussion instrumentsincludingskratji(a very large bass drum) andsnare drums, as well assaxophone,trumpetand occasionallytrombone. Singing can be both solo and choir. Songs are typicallycall-and-response, as are Creole folk styles from the area, such askawina.
Kaseko emerged from the traditional Afro-Surinamese kawina music, which was played since the beginning of 1900 by street musicians inParamaribo. It evolved in the 1930s during festivities that used large bands, especiallybrass bands, and was calledBigi Poku(big drum music). In the late 1940s,jazz,calypsoand other importations became popular, whilerock and rollsoon left its own influence in the form of electrified instruments.
The biennial music festivalSuriPopis the country's largest music event.
Surinamese cuisine is extensive, since the population of Suriname came from many countries. Surinamese cuisine is a combination of many international cuisines includingIndian/South Asian,West African,Creole,Indonesian(Javanese),Chinese,Dutch,British,French,Jewish,Portuguese, andAmerindiancuisines. This has ensured that Surinamese cooking has spawned many dishes; the different groups were influenced by each other's dishes and ingredients. This new Surinamese cuisine includedroti,nasi goreng,bami,pom,snesi foroe,moksi meti, andlosi foroe. Basic foods includerice, plants such astayerandcassava, and roti. Usually, there ischickenon the menu in many variations of the Chinesesnesi foroe, the Indianchicken curryandpom, a very popular party dish of Creole origin. Also,salted meatandstockfish(bakkeljauw) are widely used.Yardlong beans,okra, andeggplantare examples ofvegetablesin the Surinamese kitchen. For a spicy taste,Madame Jeanettepeppers are used.
Besides the casserolepom, roti (often served with a filling ofchicken curry,potatoand vegetables) is also often served on festive occasions with many guests. Other well known dishes aremoksi-alesi(mixed boiled rice withsalted meat,shrimporfish, and any vegetable),rice and beans,peanut soup, batteredfried plantain,baraand the original Javanese nasi goreng andmie goreng.
Desserts includeboyo, a sweet cake made withcoconutand cassava, andfiadu, a cake containingraisins,currants,almonds, andsuccade.Maizena koekarecornstarchcookies made withvanilla.
Swedish Food Workers' Union

TheSwedish Food Workers' Union(Swedish:Livsmedelsarbetareförbundet, Livs) is atrade unionrepresenting workers in the food and drink industries inSweden.
The union was founded on 1 January 1922, when theSwedish Bakery and Confectionery Workers' Unionmerged with the Swedish Butchers' Union.  Like both its predecessors, it affiliated to theSwedish Trade Union Confederation.  On foundation, it had 9,372 members, which had grown 38,053 by 1959.  TheSwedish Tobacco Industry Workers' Unionjoined in 1964, followed by theSwedish Brewery Industry Workers' Unionin 1965, and the dairy workers' section of theSwedish Commercial Employees' Unionin 1968.  Its membership peaked at 53,131 in 1985, but had dropped to 22,877 by 2019.
The Union launched a campaign called "Scandal" in December 2013 to highlight working conditions at Scan, Sweden's largest meat company. The campaign was successful and the Union signed an agreement with Scan.
Swedish National Food Agency

TheSwedish Food Agency(Swedish:Livsmedelsverket), formerly theNational Swedish Food Administration(Swedish:Statens livsmedelsverk) is aSwedish government agencythat answers to the Ministry of Agriculture, Food and Consumer Affairs. The agency is located inUppsala.
It is the central supervisory authority for matters relating tofoodanddrinking water. It has the task of protectingconsumerinterest by working for safe food of good quality, fair practices in the food trade, and healthy eating habits.
Zeina Mourtada

Zeina Mourtadais a Swedish chef and food writer and influencer. She was born in 1982 in Sierra Leone, but is of Lebanese ancestry and grew up inMalmö. Starting out with a food blog, she has appeared as a television chef onTV4andSVT. Her debut cookbook wasZeinas kitchenin 2018, sharing a name with her food blog.
She started her food blog in 2014, and by September 2016 had 23 000Instagramfollowers, increasing to 65 400 by December 2017. In 2015 she won an award as "Swedens best food blogger".In 2020 she launched a line of food products, branded asZeinas. The launch lineup consisted of popularmezedishes such as freshfalafel,muhammaraandhummus.In 2023 the company behind the brand,Zeinas AB, had a revenue of 37.4 millionSwedish kronor.
Confederation of Swedish Enterprise

TheConfederation of Swedish EnterpriseorSwedish Enterprise(Swedish:Svenskt Näringsliv) is a majoremployers' organizationforprivate sectorandbusiness sectorcompaniesinSweden. It has 49 member associations representing 60,000 member companies with more than 1.6 million employees.
The current organisation is the result of a merger between theSwedish Employers Association(Swedish:Svenska Arbetsgivareföreningen, abbreviated SAF) and the Swedish National Federation of Industry (Swedish:Sveriges Industriförbund) that was completed in March 2001.
Like its predecessors, the organisation is actively lobbying for pro-business interests. Tax cuts, especially the abolition of property and inheritance taxes, is a main priority. The organisation also promotes letting private enterprises take over the production of a larger part of services today mainly performed by the Swedish public sector, such as education and health services.
The Confederation of Swedish Enterprise financesTimbro— aliberalandeconomically liberalthink tank— via theSwedish Free Enterprise Foundation(Swedish:Stiftelsen Fritt Näringsliv).
Approximately 200 employees work in theStockholmmain office, the 22 regional offices in Sweden and theEUBrusselsoffice.The Confederation of Swedish Enterprise is a member federation ofBusinessEurope, representing 41 member federations from 34 European nations.The organization alone covers 69 per cent of private sector workers in Sweden (2017). Together with other employers' associations, the organization cover about 82 per cent of all private sector workers.
The Confederation of Swedish Enterprise's members are employers' associations, trade associations or other groups of companies. Individual companies are members of the member organizations and thereby members of the Confederation of Swedish Enterprise.
Aromat

Aromatis a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food companyKnorr, in 1952. Aromat was originally called "Pflanzenextrakt", which means plant extract inGerman. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning.Aromat was marketed internationally and is described by Knorr as an "all purpose savoury seasoning".
The ingredients in Aromat vary by market, but include the flavour enhancermonosodium glutamate, and may also comprise yeast extract,wheatorcornflour,trans fat(partiallyhydrogenatedvegetable oil), and various herbs, spices, vegetable extracts and other flavourings.
Food and Drug Administration (Taiwan)

TheFood and Drug Administration(FDA;Chinese:食品藥物管理署) is an agency of theMinistry of Health and WelfareofTaiwan, which isresponsible for the safety and quality of food, drug, medical service and cosmetics.FDA is a regulatory member ofICH association.
On 3 June 2009, the Food and Drug Administration Organization Act was promulgated. On 1 January 2010,Bureau of Food Safety,Bureau of Pharmaceutical Affairs,Bureau of Food and Drug AnalysisandBureau of Controlled Drugswere merged to form theFood and Drug Administration. On 23 July 2013, the agency was placed under theMinistry of Health and Welfare.
Clarissa Wei

Clarissa Weiis an American journalist and writer. Her focus is onTaiwanand in particularTaiwanese food and food culture. Her bookMade in Taiwan: Recipes and Stories of the Island Nationwas released in 2023 and was nominated for a James Beard Media Award. The book won the  IACP Julia Child First Book Award.
Wei was born in Los Angeles, California to immigrant parents fromTainan. As of 2023 she resided inNew Taipei City.
Wei moved to Asia in her 20s and traveled extensively. In 2018 she moved toHong Kongand began writing for theSouth China Morning Post(SCMP).
Her journalism initially focused on politics but she shifted to food after finding politics "too heavy and dark." However her food writing often inherently touches on politics.Many of her stories in Hong Kong focused on aging restaurateurs or chefs who maintained important culinary traditions.During this time she traveled aroundChinaproducing food and culture videos for SCMP.
She moved to Taiwan following the crackdown on the2019–2020 Hong Kong protests.She is one of the main authors writing about Taiwanese cuisine in English.
In February 2022, Wei was criticized for making a Singaporean chicken curry recipe in aNew York Timessocial media video, which was later removed following backlash over its appearance.
She was the co-host of the cooking showKitchen RemixonTaiwanPlus.
Made in Taiwan: Recipes and Stories of the Island Nationwas released in 2023.Made in Taiwanis an exploration of Taiwan's food culture.In it she emphasizes using Taiwanese ingredients and not substitutes more widely available internationally.The book has proved controversial due to Wei's focus on Taiwanese identity and politics as embodied in food.
Wei collaborated with recipe developer Ivy Chen onMade in Taiwan.James Lin, a historian, was hired to make sure that the historical aspects of the book were accurate. Xin Yun worked as Clarissa Wei's research assistant. Yen Wei was thefood stylistand Ryan Chen handled photography.
Her show,Climate Cuisine, is part of the Whetstone Radio Collective.It was launched in 2021 and examines how different national cuisines and agricultural practices have developed in similar climactic zones across the planet.
I-Mei Foods

I-Mei Foods(Chinese:義美食品) is a Taiwanese food company founded in 1934.It is a well-known consumer brand in Taiwanand a major milk processor.I-Mei Foods Co was the topfast-moving consumer goodsbrand in Taiwan for 2022, its 9th consecutive year number one, with 90% of Taiwanese households having purchased an I-Mei product, according to a 2023 study byKantar Group.
I-Mei was founded as a traditional Taiwanese confectionery specializing inpineapple cakesand mung bean cakes. AfterWorld War II, I-Mei expanded into thedairyindustry. In the mid-1980s, it began supplying buns and dairy products to fast food chains likeMcDonald's,Burger King,KFCandMOS Burger.
In May 2019,CostcoTaiwan pulled I-Mei brand fresh milk from the shelves after a few consumers on social media questioned the freshness of the milk.Milk products were returned to shelves after testing by the Health Department ofTaoyuan Cityindicated that there was nothing off with the products.
In 2019, I-Mei celebrated its 85th birthday.
I-Mei Gourmet Supplier (義美吉盛) operates food courts in Taiwan. They operate three food courts inTaoyuan International Airport. As of 2019, Luis Ko (高志明) is the Chairman of I-Mei Gourmet Supplier.
Food fight

Afood fightis a form of chaoticcollective behavior, in whichfoodstuffsare thrown at others in the manner ofprojectiles. These projectiles are not made nor meant to harm others, but to simply ignite a fight filled with spontaneous food throwing. Food fights may be impromptu examples ofrebellionorviolence; however, they can also be planned events. In organized food fights, the food "weapons" are usually all of one kind, or of a limited variety (e.g., tomatoes), while in impromptu food fights (for example, in a schoolcafeteria), any food within reach is used.
Though usually associated with juvenile settings such asschools,food fights have a long history throughout the world as a form of festive public entertainment orpastime. They have traditionally been popular since theearly Middle AgesinEuropeduring seasonal festivals, especially in the summertime. For example, SpanishLa Tomatinais still regularly held every August in theValenciantown ofBuñol, in which participants pelt each other with tomatoes, as is theBattle of the Orangesheld in the Italian town ofIvreawhere, as the name would suggest, the oranges are used instead. An example from outside of Europe is the Chinese "Tofu Festival". It is held on the 13th day of the first month of thelunar calendarin Shegangxia village,Fogang County,GuangdongProvince. Participants throw slabs of tofu at each other.
Food fightshave occurred in the meetingsof theLegislative YuanofTaiwan.
Food fights have also become a common element inslapstickcomedy, with thepie in the facegag being especially well-known. Food fights are frequently featured inchildren's televisionandbooks, usually as an example of childish, destructive or reckless behavior. Movies with notable food fights includeThe Battle of the Century(1927),The Great Race(1965),Blazing Saddles(1974), andAnimal House(1978). A custard pie fight was filmed forDr. Strangelove(1964), but was cut before the final print.
Qurutob

Qurutob(sometimeskurutob) (Tajik:Қурутоб) is a dish ofTajik cuisine. Sometimes described as a "bread salad",it is created usingqurut, dried balls of cheese, which are soaked in water; the resulting liquid, salty in flavor, is used as the base of the dish. Strips offatir, a type offlatbread, are then placed on top. The mixture is served on large plates, and is usually topped with a variety of vegetables, such as onions, cucumbers, tomatoes, or herbs; meat or chili peppers are also sometimes seen as garnishes.Qurutobis a shared dish, meant to be eaten with the hands.
Qurutobis thenational dishofTajikistan.
Crimean Tatar cuisine

TheCrimean Tatar cuisineis primarily the cuisine of theCrimean Tatars, who live on theCrimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that ofGreeks,Italians,Balkanpeoples,Nogais, North Caucasians, andVolga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example,fishandproduceare more popular amongYaliboyluand Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbeksamsa,laghman, andplov(pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as inTurkeyand theNorth Caucasus.
Tatar böreği

Tatar böreği(Tatarbörek) is aTurkish foodconsisting of dough parcels usually cut in the form of a triangle. It is a common food in many inner regions of Turkey in cities likeEskişehirandGaziantep.
The dumplings are usually covered in yogurt and filled with ground beef, garlic and parsley.InNorth Cyprusthey are traditionally served with gratedhalloumicheese and mint.
In June 2018, Turkish PresidentRecep Tayyip Erdoganstated that he would like to serve the dish in a series of cafes that he plans to create across Turkey, should he retain the Presidency following the June 2018 Presidential election.
Cholada Thai

Cholada Thaiwas aThairestaurant on thePacific Coast Highwayin the unincorporated community ofTopanga, California, Los Angeles County, United States. Located adjacent to thecity of Malibu, it was destroyed in thePalisades Firein January 2025.
The restaurant was known for serving traditionalThai foodin a relaxed beachside spot off the Pacific Coast Highway.
Sawai Theprian and her husband Nikorn Sriwichailumpan bought Cholada Thai in 1999. It was a family owned business, with Theprian and Sriwichailumpan's daughters working at the restaurant.The restaurant was located off of thePacific Coast Highwayand next to theTopanga Ranch Hotel.In 2001, Cholada Thai's property was acquired byCalifornia State Parksand incorporated intoTopanga State Park.
In 2025, Cholada Thai inMalibuwas destroyed in the Palisades Fire.However, a location inLong Beachremains open.On January 8th, a GoFundMe campaign was started for the restaurant. As of February 2nd, 2025, it has raised over $130,000.
Thai tea

Thai tea(Thai:ชาไทย,RTGS:cha thai,pronounced[t͡ɕʰāːtʰāj]) is a Thai drink made fromCeylon black tea, milk, and sugar. Thai tea as consumed in Thailand is not typically brewed with spices, though many English language recipes inspired by Thai tea include ingredients such asstar aniseorcardamomto enhance the flavor. It is served either hot or cold. Thai tea is popular inSoutheast Asiaand is served in many restaurants that serveThai food.When served cold it is known asThai iced tea(ชาเย็น,cha yen,[t͡ɕʰāːjēn];lit.'cold tea'). Although Thai tea normally refers to Thai iced tea, there are also other kinds of tea which can be referred to as Thai tea. For instance, the Thai traditional herbal tea which is formulated based on Thai traditional medicine can also be called Thai tea.Thai Oolong tea, which is oolong tea steamed with ginger (Zingiber officinale), lemongrass (Cymbopogon citratus), and celery, can also be referred to as Thai tea.
The drink is made from strongly brewedCeylon tea, or a locally grownlandrace(traditional or semi-wild) version ofAssamknown asbai miang(ใบเมี่ยง).
The tea is sweetened withsugarandcondensed milkand served chilled.Evaporated milk, orwhole milkis poured over the tea and ice before serving to add taste and creamy appearance. In Thai restaurants, it is served in a tall glass, but when sold from street and market stalls in Thailand it may be poured over crushed ice in a plastic bag or tall plastic cups. It may also be made into afrappéat some vendors.
Tapiocapearls can be added to Thai tea to makebubble tea.
In Thailand, Thai hot tea is often drunk in the morning, frequently withpathongko(ปาท่องโก๋, long strips offried dough):
Thaï Express

Thaï Express(commonly spelled"Thai" Express) is afranchisechain ofquick service restaurantsservingThai cuisineacross Canada. The Thaï Express brand is owned by theMTY Food Group.In 2009, Thaï Express won the Golden Chain award franchisor of the year award from the Conseil québécois de la franchise.
MTY had purchased Thaï Express from Montreal-based Tara Fung Holding for an undisclosed amount at the time of the acquisition, Thaï Express had six outlets, all of those were franchised and five of which were located infood courts.
The restaurants are of the fast food type. Customers give their order at a counter, pay and then wait for their food in at counter to be cooked in front of the customer if they enjoy watching; Then they take it to a table if the outlet is a restaurant with seating, or take it away if the outlet does not provide seating. The style of the restaurants is "modern". Generally the colour schemes are mostly white with pale green and pink, as well as wooden textures.
There are locations inQuebec,Ontario,Manitoba,Alberta,Prince Edward Island,Saskatchewan,British Columbia,Nova Scotia,Newfoundland and Labrador, andNew Brunswick, as well as in the United Arab Emirates (Dubai), the United Kingdom, and Guyana. Most of the locations are counters in shopping mall food courts, but some aresit-down restaurants.
Thaï Express opened its first location in the United States at theMall of AmericainBloomington, Minnesotain May 2017.
Canada–Trinidad and Tobago relations

CanadaandTrinidad and Tobagoestablished full diplomatic relations in August 1962 after Trinidad's Independence. Since establishing relations,Trinidad and Tobago Defense Forcehave trained alongsideCanadian Forces.As of 2023, there were an estimated 115,225Trinidadian and Tobagonian Canadiansand 4,000Canadiansliving in Trinidad and Tobago, 92% of which hold dual citizenship.
Students in Trinidad and Tobago Universities are eligible for scholarships to Canadian Universities. Tens of thousands of student visas are approved each year by Canada's High Commission.
Bilateral trade totalled $750 million in 2022 between the two nations. Canada's exports to Trinidad and Tobago amounted to $705 million and included oil, mineral ores, machinery, and food products. Canada imported $330 million worth of goods from Trinidad and Tobago in 2022 which included organic chemicals and Food Products. Canadian investments in the country are concentrated in Trinidad's Petrochemical, Oil and Gas Industries.
Tunisian Beverage Manufacturing Company

TheTunisian Beverage Manufacturing Company(French:Société de fabrication des boissons de Tunisie, SFBT), known as the Tunis Frigorific and Brewery Company until 2012, is a Tunisianfood industrygroup focused on four main products.
Founded in 1889, under theFrench protectorate, the private group occupies a dominant position in the marketing of beverages: it controls approximately 85% of the nationalbeermarket, 90% of that ofsoft drinkand 40-50% of that of mineral waters. The Tunisian Beverage Manufacturing Company operates two factories in El Omrane,TunisandBou ArgoubinCape Bon. In early 2012, a PET bottle production unit is to be created in Gabès.
Privatized in 1979, it was partly bought by the FrenchCastel Group.It then bought companies to strengthen its positioning in the beverage market segments, in particular mineral water companies such as Marwa (2000) and SOSTEM (2003) which exploit the historic brands Safia (still water) and Aïn Garci (carbonated water). At one time, there was talk of SFBT joining forces with the Dutch brewer Heineken but the project ultimately failed. SFBT officially received MSI 20000 certification on 1 November 2008.
Soft drinksaccounted for 42% ofturnoverin 2005 and ensured it an undisputed leading position, resulting from the predominance of a range of national soda,Boga, which represented 25% of the market, and especially from the exclusive marketing of soft drinks from theCoca-Colagroup. Having crushed the competition from the global challenger,Pepsi, to the point of making it disappear from the Tunisian market in the 1990s, SFBT faced increasing competition fromVirgin Colalaunched in 2003 by the Meddeb group, in a market in the saturation phase.
Beers accounted for 29% of turnover and ensured it a monopoly, until the establishment of aHeinekenfactory in 2007.The national brandsCeltiaand Stella account for the majority of sales, but the group also produces the brandsLöwenbräu, 33 Export andBeck'sunder license. Production, which reached 1,000,000 hectoliters in 2002, was stimulated by strong tourist demand. This product was regulated by an advertising ban and a restriction on its public marketing.
Mineral waters represented 8% of turnover and appeared as early as 2000, via a strategy of company buyouts, as a product in a growth phase; the Marwa, Safia, Aïn Garci and Cristaline brands were owned by the group. Fruit juices represented 0.8% of turnover but offered great potential for development in the perspective of adapting the consumption of sugary drinks to a Western pattern (decline in sodas offset by the rise in fruit juices); turnover thus increased by 23% between 2009 and 2010.
Eti (company)

Etior legallyEti Food Producing and Trade S.A(Turkish:Eti Gıda Sanayi ve Ticaret A.Ş.) is a Turkish food company that was founded byFiruz Kanatlıin 1962.
Eti was founded in 1962 byFiruz Kanatlı.The company uses theHittite sun diskas their logo. The name "Eti" is also a synonym forHittitin Turkish.
In 2003, Kanatlı started "a new era" in production facilities to improve efficiency, which he himself called a "civil war".
During his only interview, Firuz Kanatlı explained that in 1996, the company was required to ask permission and pay taxes to theGülen movementif they wanted to continue selling their products inIstanbul.The company changed their distributor in the city to avoid the movement.
Since the death of Firuz Kanatlı in October 2017, his son Firuzhan Kanatlı has been the chairman of the company.
The company has 9 production facilities and employs over 7,000 workers.
It is mainly known for Turkey's firstfibrous biscuitBurçakand small-sized cakeEti Popkek.Eti has also started producing dairy products in 2014, the company owns milk products such asSüt Burger,Pastamia,SosbomandMousse. In total, Eti offers more than 150 different types of products.
On 1 December 2021, Eti changed the name of one of its  products called Negro, a cream-filled chocolate biscuit similar toOreo, to Nero.According to a statement released by the company, the change was made because the word was "used as an expression of discrimination in some countries."The previous name meant "black" inSpanish, while the new one means the same inItalian.
Eti won the "Most Loved Companies" awards organized by theCapitalmagazine in 2013 and 2014 as the most loved chocolate and biscuit company.The company sponsors the Turkish football teamEskişehirspor.