Anasazi beans have stunning burgundy and cream-color speckles, and are the size and shape of a small pinto bean. Ananazi is the Navajo word for “the ancient ones,” cliff-dwelling Native...
Ancho chile powder is made up purely of dried and ground ancho chiles (as opposed to standard "chili powder," which is actually a mix of ground chiles with several spices…
An ancho is a dried poblano chile. It has a mild to medium heat with a sweet fruity flavor with hints of cherry, prune, and fig.
Anchovies are tiny fish from the waters of southern Europe. Though they can be eaten fresh, they're generally filleted, cured and packed in oil or salt.
Anchovy paste is a mixture of ground anchovies, vinegar, spices, a small amount of sugar and water, and is sold in tubes or tins at most supermarkets.
Spicy, smoky andouille sausage is a hallmark in Cajun dishes such as gumbo and jambalaya.
Angel hair pasta is a long, thin dried pasta, in essence a very thin spaghetti. It's best paired with light, olive-oil-based sauces.
Native to the Middle East, aniseed is grey-brown in color and oval shaped, and it tastes deeply of licorice.
Anisette is a French, aniseed-infused liqueur, with a sweeter flavor and lower alcohol content than other anise-infused liqueurs.
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