...]], [[Egyptian cuisine|Egypt]], [[Eritrean cuisine|Eritrea]] & [[Ethiopian cuisine|Ethiopia]])
* Aniseed myrtle (''[[Syzygium anisatum]]'') ([[Australian cuisine|Australia]])
...
16 KB (1,905 words) - 22:24, 30 December 2022
{{short description|Spicy Asian or Asian-influenced dishes}}
...e cuisines of many [[Southeast Asia|Southeast Asian]] and [[East Asia|East Asian]] countries.
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21 KB (3,172 words) - 09:38, 11 August 2024
{{short description|Spicy Asian or Asian-influenced dishes}}
...e cuisines of many [[Southeast Asia|Southeast Asian]] and [[East Asia|East Asian]] countries.
...
21 KB (3,260 words) - 09:37, 11 August 2024
...blocked by the [[Seljuk Empire]] c. 1090, triggering the [[Crusades]], and by the [[Ottoman Empire]] c. 1453, which spurred the [[Age of Discovery]] and
...aritime trade lanes later expanded into the Middle East and eastern Africa by the 1st millennium AD, resulting in the Austronesian colonization of [[Mada
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36 KB (5,265 words) - 14:39, 6 January 2023
...to specific genetic incompatibilities. In some cases, this may be overcome by deliberately selecting which of the two parents is to be the female parent
...ca]] through [[Central America]] to [[South America]], has been cultivated by [[Indigenous peoples of the Americas]] for thousands of years, and globally
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39 KB (5,359 words) - 08:04, 23 January 2023
{{See also/ja|:en:African cuisine}}
{{See also/ja|:en:Benin cuisine}}
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133 KB (7,075 words) - 08:22, 12 October 2023
{{For|the cuisine of indigenous people of the Americas|Native American cuisine}}
{{Indian cuisine}}
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98 KB (15,010 words) - 15:08, 15 May 2025
...] produced in wide ranges of flavors, [[en:Mouthfeel|textures]], and forms by [[:en:coagulation (milk)|coagulation]] of the milk protein [[casein]]. It c
...en:flavoring agent]]s. The yellow to red color of many cheeses is produced by adding [[annatto]]. Other ingredients may be added to some cheeses, such as
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42 KB (6,484 words) - 10:21, 17 July 2023
{{For|the cuisine of indigenous people of the Americas|Native American cuisine}}
{{Indian cuisine}}
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102 KB (15,624 words) - 15:07, 15 May 2025
...] produced in wide ranges of flavors, [[en:Mouthfeel|textures]], and forms by [[:en:coagulation (milk)|coagulation]] of the milk protein [[casein]]. It c
...en:flavoring agent]]s. The yellow to red color of many cheeses is produced by adding [[annatto]]. Other ingredients may be added to some cheeses, such as
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43 KB (6,626 words) - 10:16, 17 July 2023
{{Short description|List of cheeses by place of origin}}
This is a '''list of cheeses''' by place of origin. [[Cheese]] is a [[:en:milk|milk]]-based food that is produ
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112 KB (16,952 words) - 19:45, 11 October 2023
{{Short description|List of cheeses by place of origin}}
This is a '''list of cheeses''' by place of origin. [[Cheese]] is a [[:en:milk|milk]]-based food that is produ
...
113 KB (17,172 words) - 19:32, 11 October 2023