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| | | | xa xe xi xo back to top | | | | | | |  | Xanthan Gum : a polysaccharide used as a food additive and rheology modifier
[1]. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. | | | | | | | xa xe xi xo back to top | | | | | | |   | Xérès : French for Sherry Wine. | | | | | | |  | Xerophyte : plant adapted for growth with limited water. | | | | | | | xa xe xi xo back to top | | | | | | | | Xia : | | | | | | | | Xiami_huanggua : Chinese for cucumber in shrimp sauce . | | | | | | | | Xiang_Cài
: Chinese for Coriander | | | | | | | | Xiaren :
Chinese spring rolls with shrimp and leeks. | | | | | | | | Xié : Chinese for Crab. | | | | | | | | Xiezhe : Chinese
for cucumbers in crab sauce. | | | | | | | | XL : abreviation for extra-large, such as extra-large
eggs. | | | | | | |  | Ximenia
: A small plant found in hot climates in which there
fruits are known as mountain plums or wild limes. | | | | | | | xa xe xi xo
back to top | | | | | | |  | Xoconostle : Mexican for Prickly Pear. Opuntia,
also known as nopales or Paddle Cactus from the resemblance to the ball-and-paddle toy, is
a genus in the cactus family ... Currently, only prickly pears are included in this genus of about 200
species | | | | | | | |  | | | | | | |  | Xo Sauce : is a spicy seafood sauce. It was developed in the 1980s
in Hong Kong for Cantonese cuisine. The sauce is made of roughly chopped dried seafoods, such as scallop, dried fish and shrimp
that has been cooked with chilli, onion, garlic and oil...
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