In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- Its secret is a 10-minute pre-oven soak in soy sauce, tangerine peel, cinnamon and aniseed.
- When not in use for bullfights also, the Plaza is a pleasant square with pavement cafes where many people enjoy the locally produced drink - aniseed aperitif.
- It is customary in Norway to have a shot of this soft caraway and aniseed spirit with breakfast.
- A number of flavouring oils were used by some anglers such as aniseed, herring and pilchard.
- The alternative of drag-racing, where hounds chase a sack of aniseed instead of a fox, is encouraged by these activists.
- Dry, rich, peppery and positively rippling with tannins, there are flavours of cassis, raspberry, mustard and aniseed.
- Sweet, slightly hot and absurdly sticky they will fill the kitchen with that warm, Christmassy aniseed smell you so often encounter in Chinese restaurants.
- The boy who brought it slipped the bill under a round steel dish containing a little sweetened aniseed.
- But unless you've got someone to guide you safely back to your welcoming bed, steer clear of the local hooch - ouzo - the Greek spirit flavoured with aniseed consumed diluted with water.
- As in many countries of the region, the favoured drink is the strong aniseed flavoured spirit, Arak, which I have to admit goes well with the many mixed dishes of the ‘Mezze’.
- In the food bazaar I inspect sacks of nuts and dried fruit, and great aromatic pyramids of herbs and spices: dried mango and turmeric, lotus seeds and saffron, aniseed and piles of sweet red cakes.
- Add the yeast, salt, milk, sesame seeds, aniseed, and the remaining water to form a firm dough, about seven minutes.
- Smooth and very drinkable, this delivers subtle notes of aniseed, liquorice, spice and lemon peel.
- Roger used the time to indulge in the macho southern French pastime of sipping pastis, a strong, sweet, aniseed - flavoured spirits to which you add copious quantities of ice and cold water.
- Concentrated, full, rich and velvety, this nicely structured, complex red has cherry, cloves, vanilla, pepper and aniseed in abundance.
- Broadly they fall into two camps: French or Bohemian, depending on whether they cloud and whether they taste predominantly of aniseed.
- The Tempranillo is slightly peppery with hints of aniseed and blackcurrant.
- Fennel seeds are often included, adding a pungent, slightly aniseed note to the sauce.
- Here they were marinated in aniseed infused olive oil, and served with a bushy little topping of grated beetroot.
- The aniseed herbs: chervil, tarragon and fennel seem especially appropriate for summer.
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
Many words formed by the addition of the suffix –ster are now obsolete - which ones are due a resurgence?
As their breed names often attest, dogs are a truly international bunch. Let’s take a look at 12 different dog breed names and their backstories.