world cuisine | languages
search help | about us | allergies

mainMain dictionary      translateTranslate from English       keywordKeywords      varietyVarieties      latinLatin
Search for:          

This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Plural: butifarras

Language: Catalan

Description: A fat, white, pork sausage from Catalonia, seasoned with garlic, white wine and spices including cinnamon, nutmeg, fennel seeds, sometimes cumin and cloves. First boiled and then air-dried, it is generally eaten cold, though it may also be gently cooked, often with beans, and is less spicy than many other Spanish sausages. There are also black butifarrones.

Pronounced: boo-tee-FAH-rah
Ethnicity: Catalan
Most frequent country: Andorra, Spain
Most frequent region: Catalonia
Also known as: botifarra

See places: Spanish food and cuisine, Catalan food and cuisine

Feel free to e-mail us if you have any comments, but be aware that the database is just being maintained, not updated.

© Suzy Oakes, all rights reserved
All data appearing on this site are copyright protected