Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun An extensive pustular eruption.
from The Century Dictionary.
- noun Same as
herpes .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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It not only uses the Yucatecan powerhouse chile--the habanero--but also includes the native fruit known as naranja agria, or bitter orange, which is also the secret to great Yucatecan escabeche.
Kurt Michael Friese: Chasing Chiles: Xnipec - A Touch of the Dogs Nose Kurt Michael Friese 2011
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In Cuba the citrus comes courtesy of a naranja agria, or “sour orange,” a fruit that looks like a bumpy green orange but tastes like a lime.
SARA MOULTON’S EVERYDAY FAMILY DINNERS SARA MOULTON 2010
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In fact, in Náhuatl, xoconostle means tuna agria or sour cactus fruit.
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Other unique ingredients include naranja agria (sour orange), habaneros, chaya, and two local bean varieties called ibes and espelones, which figure prominently in the regional cuisine.
Cooking in the Yucatan: bright flavors and unique ingredients 2008
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In fact, in Náhuatl, xoconostle means tuna agria or sour cactus fruit.
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Other unique ingredients include naranja agria (sour orange), habaneros, chaya, and two local bean varieties called ibes and espelones, which figure prominently in the regional cuisine.
Cooking in the Yucatan: bright flavors and unique ingredients 2008
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Other unique ingredients include naranja agria (sour orange), habaneros, chaya, and two local bean varieties called ibes and espelones, which figure prominently in the regional cuisine.
Cooking in the Yucatan: bright flavors and unique ingredients 2008
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In Cuba the citrus comes courtesy of a naranja agria, or “sour orange,” a fruit that looks like a bumpy green orange but tastes like a lime.
SARA MOULTON’S EVERYDAY FAMILY DINNERS SARA MOULTON 2010
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Now, just for the heck of it, I'm wondering how I might use them in making mermelada de naranja agria.
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The Seville oranges, called naranja agria, or bitter orange, are used to make sauces and marinades, especially in the cooking of the Yucatan, as well as marmalades and liqueurs such as Triple Sec and Curaçao.
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