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ADOBO - it is a sauce, a marinade, or a style of cooking, of Mexican or
Filipino origin.  Common to both versions is simmering in a marinade of
vinegar (or acidic juices), garlic and peppercorns.  In the Mexican
incarnation, the sauce is a spicy blend of chilies, herbs and vinegar.
The Filipino version replaces chilies with soy sauce.

AHI (AH-HEE) - The Hawaiian name for yellowfin, as well as bigeye tuna.

AJI - Aji (singular form) is what the Peruvians call chile peppers.  The
species in particular is capsicum baccatum.

ALLSPICE - The dried, unripe berry of a small tree.  It is available
ground or in seed form, & used in a variety of dishes such as pickles,
casseroles, cakes & puddings.  Also known as Jamaica Pepper.

AMAZU SHOGA (ah-MAH-zoo SHOH-gah) - Thinly sliced or shredded fresh
ginger pickled in a sweet vinegar marinade.  It's beige or pink, used as
a garnish for many Japanese dishes, particularly sushi.  Also known as
GARI.

ARBORIO RICE (ar-BOH-ree-oh) - A high-starch Italian rice shorter and
fatter than any other short-grain rice.  It's used to make risotto, a
creamy rice dish.

ASIAN PEAR - Ripe Asian pears (also called Chinese pears and apple
pears) are quite firm to the touch, crunchy to the bite, lightly sweet
and drippingly juicy.

ATEMOYA (ah-teh-MOH-ee-yah) - A fruit that is about the size of a large
sweet bell pepper with a dusty green skin that has a rough petal-like
surface.  It has a custard-like pulp that is cream-coloured and studded
with large black seeds.  Its sweet flavour tastes like a blend of mango
and vanilla.  Makes a delicious snack eaten out-of-hand.

AUBERGINE - see eggplant