A
Absinthe:A bitter liqueur distilled from
wormwood and flavored with a variety of herbs. Often disolved with water that
produces a milky-white appearance. The flavor is that of anise.
Acetic
Acid:Acetic
acid is formed when common airborne bacteria interact with the alcohol present
in fermented solutions such as wine, beer or vinegar.
Adobo
sauce:This
dark-red, piquant sauce (or paste) is made from ground chiles, herbs and
vinegar, common to Mexico. Chipotle chiles are often found packed in adobo sauce.
Agar-agar:Agar-agar is an extract of
seaweed from the Indian and Pacific oceans. When disolved it sets to a jelly
and can be used as an emulsifier in ice cream, desserts and soups.
Agave:A large plant from Mexico, with
fleshy leaves. The baked and fermented pina (center core) from the blue agave
is used to make fermented drinks such as pulque, mescal, and tequila.
Ahi:The Hawaiian name for
yellowfin, as well as bigeye tuna.
Allspice:The pea-sized berry of an
evergreen tree native to the West Indies, Africa and Jamaica. It tastes like a
combination of a number of aromatic spices. Often used with Middle Eastern
cuisine.
Almond
Paste:A blend
of ground almonds, sugar, and glucose. Used in a variety of confections.
Amaretti:A crisp airy Italian cookie
similar to a macaroon with an intense sweet almond flavor.
Amaretto:An almond flavored liqueur,
often made from apricot pits. This original Italian liqueur if also made in the
US.
Anaheim
Chiles:This
mild, long green chile is named for the area where it was originally grown.
These are often sold canned, whole or chopped.
Ancho
Chiles:A dried
poblano chile with a smoky flavor and medium heat. They range in color from
dark red to almost black.
Anchovy:A small sea fish, common to the
Mediterranean, and also harvested in the Black Sea, the Atlantic and the
Pacific Oceans. These filleted, salt-cured fish are canned in oil. Common to
French and Italian cuisine and used in the famous Caesar Salad along with a
number of sauces, tapenades, and pizzas.
Anise:A spice whose flavor is
reminiscent of licorice, usually bought ground. Used for centuries and now
found in cookies, cakes and liqueurs.
Arborio
Rice:The
high-starch kernels of this Italian-grown grain are shorter and fatter than any
other short-grain rice. Arborio is traditionally used for risotto due to its
creamy texture.
Arrowroot:From a dried rootstalk, this
white, powdery thickener is preferable to cornstarch because it provides a
clear finish.
Artichoke:The globe artichoke is
cultivated mainly in California's midcoastal region. It's the bud of a large
plant from the thistle family and has tough, petal-shaped leaves. Usually
steamed and the pulp of the leaves eaten with drawn butter or mayonaise.
Arugula:Arugula has a pepper and
mustard flavor used in salads, soups and sautéed vegetable dishes.
Asiago:A semifirm Italian cheese with
a rich, nutty flavor is mainly used for grating as a substitute for Parmesan.
It was traditionally made with sheep's milk, today it is often made with cow's
milk.
Baba
ghanoush; baba gannoujh:A
Middle Eastern puree of eggplant, Tahini, olive oil, lemon juice and garlic.
It's used as a spread or dip for pita or Middle Eastern flat bread.
Baking
Powder:A leavening agent
composed of baking soda an acid, such as cream of tartar, and cornstarch. When
mixed with a liquid, it realeses carbon dioxide gas bubbles that cause a bread
or cake to rise.
Baking
Soda:Bicarbonate of soda.
Acidic liquid ingredients like sour milk, sour cream, buttermilk, yogurt,
molasses, and lemon juice help baking soda produce the gases which make a
batter rise.
Basil:A member of the mint family, this ancient herb
has a pungent flavor. A popular herb in Mediterranean cooking and a primary
ingredient in Italian pesto. Used both fresh and dried.
Baste:To spoon or brush food as it cooks with melted
butter or other fat, meat drippings or liquid such as stock. In addition to
adding flavor and color, basting keeps meats and other foods from drying out.
Bavarian
cream:A dessert made from an
egg custard stiffened with gelatine, mixed with whipped cream and sometimes
fruit puree or other flavors, then set in a mold and served chilled.
Bay
Leaf:An aromatic leaf that
comes from bay laurel. Used whole, halved, or ground. One of the primary ingredients
in a bouquet garni, it lends a slightly bitter, pungent seasoning to soups,
stews, and stocks.
Bechamel:One of the "Mother" sauces, this
white sauce is made by adding milk to a roux.
Bisque:A seasoned shellfish puree flavored with white
wine, cognac, and fresh cream, used as the basis of a soup.
Blanch:To place foods in boiling water briefly either
to partially cook them or to aid in the removal of the skin (i.e. nuts,
peaches, tomatoes). Blanching also removes the bitterness from citrus zests.
Blini:A small thick savory pancake made with a
leavened batter that contains both wheat flour and buckwheat flour.
Blue
Cheese:A cow's milk, semisoft,
blue-veined cheese with a very strong aroma. Similar cheeses include France's
Roquefort and Italy's Gorgonzola.
Bouquet
Garni:Traditionally composed
of parsley, thyme, and bay leaf, this herb bundle gives stew, soup or stock an
aromatic seasoning. The bouquet garni needs to be removed before serving.
Braising:A cooking method where food (usually meat) is
first browned in oil, then cooked slowly in a liquid (wine, stock, or
water).
Brioche:A sweet French yeast bread that is composed of
flour, sugar, yeast, milk, butter, and egg yolk. Brioche has a unique
lightness, flavor and aroma.
Bulgur:Whole wheat which has been boiled until tender
and the husk is about to crack open, then dried. It is a common ingredient in
Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. The
primary ingredient for Tabouleh.
C
Calvados:An
apple brandy from Normandy, France made from cider that has been aged for up to
two years and distilled.
Canadian
Bacon:The large rib-eye
muscle of the pork loin, cured and smoked. It is boneless and usually lean, and
not at all like the American cured bacon.
Cannellini
Beans:A large, white kidney
bean used often in Italian cooking. They are available canned or dried.
Capers:The small buds of a Mediterranean shrub. They
are usually pickled in vinegar or dried and salted.
Carambola:Known as star fruit, this golden yellow fruit
is grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has
a star shaped. The flesh of the carambola is juicy and highly acidic. Its taste
is reminiscent of plums, grapes, and apples.
Caramelized
Sugar:Sugar that has been
cooked until it reaches a caramel color.
Caraway
Seed:Caraway is a member of
the parsley family. The seeds are used as topping on breads and savory
pastries, and as accompaniments to a number of German, Hungarian and Austrian
cuisine.
Cardamom:The pods of an aromatic Indian plant is a
member of the ginger family. The seeds of the pods are dried and used as a
spice. It is a very expensive spice. cardamom is used mostly in Indian and
Scandinavian cooking.
Carpaccio:Originally, paper thin slices of raw beef with
a creamy sauce, invented at Harry's Bar in Venice. The term also describes very
thinly sliced vegeatables, raw or smoked meats, and fish.
Chayote:A crisp, delicate, light green squash that was
a staple crop of the ancient Aztecs. It is ideal for stuffing, popular as a
salad in Mexico and found in France as "christophene."
Chipotle:Smoked dried jalapeno chiles. The distinctive
smokey flavor and unique heat is used to flavor Southwestern and Mexican
dishes. They are sold both dried and in cans, in a vinegary sauce called
adobo.
Chorizo:This highly seasoned hog link sausage flavored
with garlic, chili powder and other spices, is widely used in Mexico and
Spanish cooking.
Cilantro:Also known as Chinese Parsley, this herb is
often used in Chinese and Mexican cooking. It resembles and is often used like
parsley. The seeds of this aromatic plant are known as Coriander, when dried,
used as spices (whole or ground).
Cioppino:A dish, created in San Francisco, consists of a
stew of white fish, large shrimps, clams, and mussels, with a garlic, tomato,
and white wine base.
Cloves:The brown, hard dried flower buds of an
aromatic Southeast Asian evergreen. Ground, they are used in cakes and soups.
Whole, they add flavor to mulled wines and ciders, as well as used in cooking
whole hams.
Cocoa:The pods of the cocao tree which are processed
to remove the cocoa butter and ground into powder. There are two types of
powder, American and Dutch.
Concasse:A mixture that is coarsely chopped or ground,
such as a tomato concasse.
Confectioners
Sugar:Powdered sugar, often
used in baking and in frostings.
Confit:Meat, usually goose, duck, or pork cooked in
its own fat.
Cornmeal:Dried corn kernels that have been ground in one
of three textures ‹ fine, medium or coarse. Also known as polenta, it is
similar to semolina in texture. Cornmeal is available as yellow, white or blue,
depending on the type of corn used.
Cornstarch:A dense, powdery "flour" obtained
from the endosperm portion of the corn kernel. Cornstarch is most commonly used
as a thickening agent for puddings, sauces, soups, etc.
Coulis :A thick puree of vegetables or fruit
Couscous:Pellets of wheat semolina that has been ground,
moistened, and rolled in flour. It is a staple dish in the Middle East.
Crab
Louie:A cold salad in which
lump crabmeat on a bed of shredded lettuce is topped with a dressing of
mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and
seasonings.
Cream
of Tartar:The common name for
potassium bitartare, the white powdery crystalline acid formed inside wine
casks. It is used in many baking powders, baking dishes and to stabilize beaten
egg whites.
Crème
anglaise:The French term for a
rich custard sauce that can be served hot or cold with cake, fruit or other
dessert.
Crème
brûlée:The French term for a
rich custard topped with sugar and carmelized under a broiler or torch before
service.
Crème
de Casis:A sweet cordial from
black currants. Popular as 'kir' when mixed with white wine.
Crème fraiche:This matured, thickened cream has a slightly
tangy, nutty flavor and velvety rich texture.
Crème
pâtissière:The French term for
"pastry cream," a thick, flour-based egg custard used for tarts,
cakes and to fill cream puffs, éclairs and napoleons.
Cremini
Mushrooms:A wild mushroom,
similar to the common white mushroom, but dark-brown and firmer in texture.
Cumin:An Indian spice with an earthy flavor, also
known as comino. Used either ground or whole as cumin seed. Cumin is featured
in Middle Eastern and Latin American cuisines.
Curry
Powder:A spice mixture common
to India. It usually consists of coriander, turmeric, fenugreek, cumin, ginger,
garlic, clove, cayenne and other chilies.
D
Daikon Radish:This vegetable is in fact a large Asian radish with a sweet,
fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can
be either creamy white or black.
Demiglace:A thick, intensely flavored, glossy brown sauce
that is made by thickening a rich veal or other brown stock, reduced until
concentrated.
Double
Boiler:A bain-marie, a double
broiler is a method of cooking without using direct heat. It consists of two
saucepans that fit together. The bottom sauce pan is filled with water and the
top one with the mixture.
Duxelles:Traditionally, this French paste is composed of
a mixture of mushrooms, shallots and herbs which are slowly cooked in butter
until forming a paste. It is often used to flavor sauces, soups and other
mixtures, or as a garnish.
E
Enchilada:Rolled
or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or
green chile sauce.
Espagnole
sauce:Spanish sauce. A brown
sauce made from brown stock, caramelized mirepoix and tomato puree, and
seasonings.
Evaporated
Milk:A canned and
unsweetened milk that has much of the water content removed via evaporation. It
is similar to condensed milk, although not as sweet.
Extracts:Concentrated flavorings derived from various
foods or plants, usually through evaporation or distillation. They deliver a
powerful flavor impact to foods without adding excess volume or changing the
consistency.
F
Fish sauce:A pungent, salty liquid made from fresh
anchovies that is extensively used in Asian cuisine.
Fondant:An icing created from cooked sugar, water and
glucose. It is used often as a filling for chocolates, frosting for cakes, or
fine pastries.
Framboise:A raspberry liqueur.
Frappe:(from the French frappe) A simple
sugar syrup mixed with fruit, liqueur, or other flavorings and frozen, then
processed to a slightly slushy consistency.
G
Ganache:A rich chocolate icing made of semisweet
chocolate and whipping cream and or other flavorings that are heated and
stirred together until the chocolate has melted.
Garde
manger:A French term for the
cool, well-ventilated pantry area (usually in hotels and large restaurants)
where cold buffet dishes are prepared and other foods are stored in
refrigerated units. Some of the items prepared in a garde manger are salads,
cold appetizers and other decorative dishes. Also the term for intricate
vegetable carving.
Gazpacho:A cold vegetable soup with a tomato base
containing a variety of raw vegetables.
Gelato:An Italian ice cream made with a base of egg
yolks and milk. It is denser and smoother in texture than American ice creams,
with much less air incorporated into the frozen mix.
Ginger:A Southeastern Asian plant cultivated for its
spicy aromatic rhizomes. It is most commonly used in Asian cooking, showing up
in savory curries, marinades, rice, tea, or just eaten as a sweetmeat in its
crystallized form.
Goat
Cheese:Also known as Chevre. A
soft fresh goat's milk cheese with a tart flavor. Often fresh herbs are
incorporated into the finished form.
Gorgonzola:An Italian cow's milk cheese with a white or
yellow and streaked with blue. It has a distinct aroma and can have a mellow,
strong, or sharp flavor, similar to the American blue cheese and the French
roquefort.
Gouda
Cheese:A cow's milk, firm,
smooth cheese similar to cheddar. This Dutch cheese comes in both young and
aged forms.
Grand
Marnier:Orange flavored, cognac
based liqueur from France.
Granita:A mixture of water, sugar, and liquid
flavorings (i.e. fruit juice or coffee) that is stirred during the frozing
process to create a granular texture.
Granulated
Sugar:Regular sugar for
everyday use.
Gratin:A sweet or savory dish baked or broiled so its
topping forms a golden crust.
Guacamole:A mixture of fresh avacado lime or lemon juice,
other seasonings and frequently made with diced onion, tomatoes and cilantro.
H
Haricot vert:The French term for "green string bean," haricot
meaning "bean" and vert translating as "green."
Haute
cuisine:Food that is prepared
in an elegant or elaborate manner. The French word haute translates as
"high" or "superior," cuisine as "cooking."
Herbes
de Provence:An assortment of dried
herbs said to reflect those most commonly used in southern France.The mixture
commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage,
summer savory and thyme.
Hoisin
sauce:A reddish-brown sweet
and spicy Chinese sauce reminiscent of barbecue sauce. It is made from soybeans
and peppers.
Hollandaise
Sauce:A classic emulsion
sauce made with a vinegar reduction, egg yolks, and melted butter flavored with
lemon juice. Another of the "mother" sauces.
I
Ice Cream:Made
with a combination of milk products (usually cream combined with fresh,
condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or
artificial sweetener) and sometimes solid additions such as pieces of
chocolate, nuts, and/or fruit.
Infusion:Steeping in a hot liquid producing a flavor
that's extracted from an ingredient such as tea leaves, herbs or fruit. In
today's culinary parlance, sauces that have been variously flavored (as with
herbs) are also called infusions.
J
Jarlsberg Cheese:A Norwegian cow's milk cheese that is firm in texture and nutty
in flavor, similar to Swiss cheese.
Jalapeno:Named after Jalapa, the capital of Veracruz,
Mexico, this small green chile pepperis mildly hot.
Jicima:A bulbous, brown root with a crunchy white
interior is often called the Mexican potato. The sweet and nutty interior is
great for crudite platters and salads.
K
Kibbeh;
kibbi:Particularly popular in
Lebanon and Syria, this Middle Eastern dish combines ground meat (usually
lamb), bulghur wheat and various flavorings. The meat may be served raw or
cooked.
L
Lemongrass:An aromatic, dry looking grass used to add a pungent, lemony
flavor to Asian dishes and popular in smoothie drinks.
Liqueur:A spirit flavored with fruit, spices, nuts,
herbs, and/or seeds, usually sweetened.
M
Macadamia Nut:A native to Australia, the macadamia is a fleshy white nut with a
coconut-like flavor.
Macerate:To soak a food in a liquid to infuse it with
flavor.
Mandoline:A compact, hand-operated machine with various
adjustable blades for thin to thick slicing and cutting. Mandolines have
folding legs and come in both wood- or stainless steel-frame models. They're
used to cut firm vegetables and fruits (such as potatoes and apples) with
uniformity and precision.
Marinate:To let food stand in a mixture called a
marinade (such as a liquid, dry rub, or a paste) before cooking. Liquid
marinades are usually based on a acidic ingredient, such as wine or vinegar;
dry marinades are usually salt-based.
Marzipan:A thick almond, sugar and egg white paste used
in confectioneries. Marzipan is mainly used in cakes and pastries of the
European tradition.
Masa
Harina:Corn dough used mainly
for tortillas and tamales.
Mesclun:Found in specialty produce markets and many
supermarkets, mesclun (also called salad mix and gourmet salad mix ) is simply
a potpourri of young, small salad greens. The mix varies depending on the
source, but among those greens commonly included are arugula, dandelion,
frisée, mizuma, oak leaf, mâche, radicchio and sorrel.
Mirepoix:A mixture of diced carrots, onions, celery and
herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix
is used to season sauces, soups and stews, as well as for a bed on which to
braise foods, usually meats or fish.
Mise en
place:Literally "put in
place" in French. Refers to the preparations for cooking, setting out
bowls, pots, and pans and measuring, washing, peeling, and chopping and mincing
ingredients.
Molcajete
y tejolete :The Mexican term for
"mortar and pestle" ‹ molcajete being the mortar, tejolete the
pestle. The black basalt (volcanic rock), produces a rough texture on both
pieces. They are used in the traditional manner for grinding spices and herbs
and other mixtures.
Mole:Mole is a spicy, rich Mexican sauce consisting
of nuts, seeds, spices, chilies and occassionally chocolate.
Mousse:A frozen dessert consisting of either a
flavored custard or a fruit puree lightened with beaten egg whites and/or
whipped cream.
N
Nicoise:Literally
"in the style of Nice (France)". The term refers to the region's
cuisine which is characterized by the use of tomatoes, garlic, olive oil, and
the local brown-black olives.
Nonpareil:A French term meaning "without
equal," most often used in reference to small pickled capers from the
region of Provence in France.
Nutmeg:The oval, brown, wrinkly seed of the nutmeg
tree. It is used grated as a spice for both sweet and savory dishes.
O
Oporto:Portugal's
sweet dessert wines (ports). They are named after Oporto, Portugal's second
largest city, on the Douro river.
Oyster
Sauce:A bottled all-purpose
Chinese seasoning made from oysters, water, salt, cornstarch, and caramel
coloring.
P
Pancetta:An Italian cured meat made from the belly of
the pig. It is salted but lightly spiced, but not smoked.
Paprika:A spicy seasoning ground from a sweet variety
of red pepper. It is used to flavor ragouts, stuffings, sauces, and garnish.
Parchment
Paper:A silicon based paper
that can withstand high heat, thus its use for lining baking sheets.
Parfait:A dessert consisting of ice cream, layered with
a dessert sauce, fruit, or liquer. In France, a parfait is a frozen dessert
containing either whipped cream and Italian meringue or just whipped cream.
Parfaits are traditionally served in tall, narrow, footed glasses.
Parmesan
Cheese:A hard cow's milk
cheese whose taste ranges from sweet to sharp is regularly used for grating.
Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna
may be called Parmesan. Asiago and Romano cheeses are good substitutes for
Parmesan.
Pecorino
Romano:Another Italian cheese,
this is made from sheep's milk with a slightly different flavor. Parmesan is a
good Romano substitute.
Pesto:Pesto is an Italian basil sauce made with fresh
basil leaves, pinenuts, garlic and olive oil. Many variations of this sauce
exist including different nut based pestos, different herb based pestos, sun
dried tomato pesto, and black olive pesto.
Pico de
Gallo:Mexican for
"Rooster's beak," a coarse uncooked tomato salsa. In Jalisco, Mexico
it is a relish of oranges and jicama.
Pine
Nuts:Also known as pignolias
and pinon. The pine nut is the seed of the stone pine. They are used often in
Italian, Spanish, and Middle Eastern cooking.
Pizzelles:Thin decoratively patterned Italian wafer
cookies that are made in an iron similar to a waffle iron.
Plantains:A green skinned, pink fleshed banana which is
usually flatter and longer than a regular banana. It also contains more starch
and less sugar. It is usually eaten fried, mashed, or in stews in South
American, African, and West Indian cuisine.
Polenta: coarse yellow cornmeal mush that is a staple of
Northern Italy. It can be molded, then cut into squares and fried or
grilled.
Porcini
Mushrooms:Dried Cepes mushrooms
found in most Italian markets. Re-hydrated before cooking by soaking in boiling
water.
Portobello
Mushroom:Also Portobella. A full
grown cremini mushroom, similar to button mushrooms.
Proscuitto:The Italian word for ham, used in the names of
raw hams coming from Italy. Proscuitto di Parma hams are only from the Parma
region of Italy.
Q
Quenelle:A
light, delicate dumpling made of seasoned, minced or ground fish, meat or
vegetables bound with eggs. This mixture is formed into small ovals and gently
poached in stock.
R
Ragout:A
stew made from poultry, game, fish, or vegetables cut into pieces and cooked in
a thickened liquid, generally flavored with herbs and seasonings.
Ramekins:Porcelain cups, often used to make souffles and
other small dishes requiring baking.
Raw
Sugar:Sugar that hasn't been
refined fully.
Ricotta:Ricotta is a soft, unripened Italian curd
cheese. Sweet in flavor and grainy in texture, Ricotta is used often in Italian
sweets (such as cannoli) and in savory dishes as stuffed pasta and
lasagne.
Rock
Salt:A crystalline form of
salt.
Royale,
a la:A consumme garnish made
of unsweetened custard. Also a poached fish or poultry in a veloute sauce (a
white sauce of stock and cream thickened with butter and flour) with
truffles.
S
Scotch
Bonnet Chiles:One of the world's
hottest peppers, about 30-50 times as hot as a jalapeno. They range in color
from green to orange and are about the size of a walnut.
Serrano
Chiles:A hot chile pepper,
smaller and thinner than the jalapeno.
Shallots:An onion variety that produces clusters of
bulbs. Their flavor is slightly less intense than that of onions with a hint of
garlic.
Shitake:Also called Chinese, black or oriental mushroom
(in its dried form). Shitake is a strongly flavored mushroom used in both its
fresh and dried form.
Sorrel
leaves:Bright green leaves
with a lemony flavor that soften when cooked.
Soy
Sauce:A salty sauce composed
mainly of soybeans, salt, yeast, wheat, and sugar. Also made from the fremented
soy product called miso.
Squab:Young, usually 3-4 weeks old, domesticated
pigeon with dark meat and weighs one pound or less.
Star
Anise:A star-shaped, dark
brown pod that contains a pea-sized seed in each of its eight segments. Native
to China, star anise comes from a small evergreen tree. Its flavor is slightly
more bitter than that of regular anise seed.
T
Tahini:A nut-butter-style paste made from ground
sesame seeds.
Tamarind
Paste:A vitamin-rich, tangy,
prune like pulp from the pods of a tropical Asian tree. It is used as a
seasoning in curries and chutneys as well as for drinks, jams, or sorbets.
Tomatillos:Small, green, firm, tomatoes. They are covered
with a paper like husk that's removed before cooking. Their acid flavor add a
great flavor for sauces.
Tortillas:Mexican staple that are either made of flour or
masa harina and cooked on a flat griddle called a comal.
Turmeric:From a rhizome plant that is often dried and
ground. It is used to spice and color Indian and Southeast Asian cooking.
U
V
Walnut:These nuts are native to Asia and grow on
walnut trees inside green pods which turn brown and wood like when they
dry.
Walnut
Oil:The oil extracted from
the walnut. It gives most foods a wonderful nutty flavor.
Wasabi:A pungent green paste made from a rhizome of
the watercress family. Also called Japanese horseradish.
Worcestershire
Sauce:A spicy sauce composed
mainly of water, vinegar, molasses, corn syrup, anchovies, spices and
flavorings.
X
Xanthan gum:Produced from the fermentation of corn sugar, xanthan gum is used
as a thickener, emulsifier and stabilizer in foods such as dairy products, ice
cream, and salad dressings.
Y
Yeast:A leavening agent used in doughs and batters. It usually
comes in a dry, bead like form and in a fresh form.
Z
Zest:The rind of citrus fruit, usually orange,
grapefruit, lime, and lemon.
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