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Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum sphondylium"), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with "smetana" or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as ' or ', that can be served with the soup.Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.In 2022, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) announced that it had placed borscht on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding due to the risk that Russia's invasion posed to the soup's status as an element of Ukraine's cultural heritage. The new status means Ukraine could now apply for special funds to finance projects promoting and protecting the dish.

Answer: Borscht


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Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum sphondylium"), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with "smetana" or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as ' or ', that can be served with the soup.Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.In 2022, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) announced that it had placed borscht on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding due to the risk that Russia's invasion posed to the soup's status as an element of Ukraine's cultural heritage. The new status means Ukraine could now apply for special funds to finance projects promoting and protecting the dish.

Answer: Borscht


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Hutspot (Dutch), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties.

Answer: Hutspot


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A kiss is the touch or pressing of one's lips against another person or an object. Cultural connotations of kissing vary widely. Depending on the culture and context, a kiss can express sentiments of love, passion, romance, sexual attraction, sexual activity, sexual arousal, affection, respect, greeting, friendship, peace, and good luck, among many others. In some situations, a kiss is a ritual, formal or symbolic gesture indicating devotion, respect, or sacrament. The word came from Old English "cyssan" ("to kiss"), in turn from "coss " ("a kiss").

Answer: Kiss


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A kiss is the touch or pressing of one's lips against another person or an object. Cultural connotations of kissing vary widely. Depending on the culture and context, a kiss can express sentiments of love, passion, romance, sexual attraction, sexual activity, sexual arousal, affection, respect, greeting, friendship, peace, and good luck, among many others. In some situations, a kiss is a ritual, formal or symbolic gesture indicating devotion, respect, or sacrament. The word came from Old English "cyssan" ("to kiss"), in turn from "coss " ("a kiss").

Answer: Kiss


Question: what is shown in the photo?

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A kiss is the touch or pressing of one's lips against another person or an object. Cultural connotations of kissing vary widely. Depending on the culture and context, a kiss can express sentiments of love, passion, romance, sexual attraction, sexual activity, sexual arousal, affection, respect, greeting, friendship, peace, and good luck, among many others. In some situations, a kiss is a ritual, formal or symbolic gesture indicating devotion, respect, or sacrament. The word came from Old English "cyssan" ("to kiss"), in turn from "coss " ("a kiss").

Answer: Kiss


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Nougat ( , ; ; ; ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word "nougat" comes from Occitan (), seemingly from Latin 'nut bread' (the late colloquial Latin adjective means 'nutted' or 'nutty').Two basic kinds of nougat exist. The first, and most common, is white nougat or Persian nougat ( in Iran; in Spain), made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante, Spain there are several published recipes in the 16th century, for instance ”La Generosa Paliza” by Lope de Rueda and other novels written by Cervantes and in Montélimar, France, in the 18th century (Nougat of Montélimar). The second is brown nougat ( in French, literally 'black nougat'; in Italian, meaning 'crunchy'), which is made without egg whites and has a firmer, often crunchy texture.

Answer: Nougat


Question: what kind of food is this?

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Nougat ( , ; ; ; ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word "nougat" comes from Occitan (), seemingly from Latin 'nut bread' (the late colloquial Latin adjective means 'nutted' or 'nutty').Two basic kinds of nougat exist. The first, and most common, is white nougat or Persian nougat ( in Iran; in Spain), made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante, Spain there are several published recipes in the 16th century, for instance ”La Generosa Paliza” by Lope de Rueda and other novels written by Cervantes and in Montélimar, France, in the 18th century (Nougat of Montélimar). The second is brown nougat ( in French, literally 'black nougat'; in Italian, meaning 'crunchy'), which is made without egg whites and has a firmer, often crunchy texture.

Answer: Nougat


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A honey bun is a fried yeast pastry that contains honey and a swirl of cinnamon in the dough and is glazed with icing. Unlike most sweet rolls, which are generally the product of bakeries, honey buns are common convenience store and vending machine fare. Normally sold individually wrapped, alone or in boxes, they are a popular grab-and-go breakfast which can be eaten cold or heated.

Answer: Honey bun


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In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a chemical leavening agent rather than yeast, and at times is called baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word "biscuit" can, depending upon the context and the speaker's English dialect, refer to very different baked goods.

Answer: Biscuit (bread)


Question: which type of food is depicted in the image?

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In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a chemical leavening agent rather than yeast, and at times is called baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word "biscuit" can, depending upon the context and the speaker's English dialect, refer to very different baked goods.

Answer: Biscuit (bread)


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In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a chemical leavening agent rather than yeast, and at times is called baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word "biscuit" can, depending upon the context and the speaker's English dialect, refer to very different baked goods.

Answer: Biscuit (bread)


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Reuben or Reuven is a Biblical male first name from Hebrew רְאוּבֵן (Re'uven), meaning "behold, a son". In the Bible, Reuben was the firstborn son of Jacob.Variants include Rúben in European Portuguese; Rubens in Brazilian Portuguese; Rubén in Spanish; Rubèn in Catalan; Ruben in Dutch, German, French, Italian, Swedish, Norwegian, Danish, & Armenian; and Rupen/Roupen in Western Armenian & Indian.The form Ruben can also be a form of the name Robin, itself a variation of the Germanic name Robert in several Celtic languages. It preserves the "u" sound from the name's first component "hruod" (compare Ruairí, the Irish form of Roderick).

Answer: Reuben


Question: which category of plant is shown in the image?

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Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

Answer: Brassica juncea


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Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

Answer: Brassica juncea


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Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

Answer: Brassica juncea


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Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of "Cucurbita pepo", though not all "Cucurbita pepo" are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes.Summer squashes include:Cousa squash, pale-colored zucchini varieties purportedly of Middle Eastern or West Asian descent. Not to be confused with cushaw, a type of winter squash. Pattypan squash (scallop squash)Tromboncino or zucchetta, unusual among summer squash as being a vining plant and a "Cucurbita moschata" variety.Crookneck squashStraightneck squashZucchini (courgette) and marrow, respectively immature and ripe fruits of "Cucurbita pepo"Immature ridge gourd luffa is used as a summer squash in India, where it is known as "turiya" (તુરીયા) in Gujarati or dodka.Aehobak (Korean zucchini) belongs to the species "Cucurbita moschata".In the journals of Lewis and Clark, on October 12, 1804, Clark recorded that the Arikara tribe raised "great quantities of Corn Beens Simmins, &c." Clark also used the spelling in his journal entries. Simlin, variously spelled (Thomas Jefferson's spelling) and were words for summer squash, particularly "Cucurbita pepo ssp. pepo", common name pattypan squash. The word "simnel" was used because of the visual similarity between the squash and the simnel cake.

Answer: Summer squash


Question: what kind of food is this?

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Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of "Cucurbita pepo", though not all "Cucurbita pepo" are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes.Summer squashes include:Cousa squash, pale-colored zucchini varieties purportedly of Middle Eastern or West Asian descent. Not to be confused with cushaw, a type of winter squash. Pattypan squash (scallop squash)Tromboncino or zucchetta, unusual among summer squash as being a vining plant and a "Cucurbita moschata" variety.Crookneck squashStraightneck squashZucchini (courgette) and marrow, respectively immature and ripe fruits of "Cucurbita pepo"Immature ridge gourd luffa is used as a summer squash in India, where it is known as "turiya" (તુરીયા) in Gujarati or dodka.Aehobak (Korean zucchini) belongs to the species "Cucurbita moschata".In the journals of Lewis and Clark, on October 12, 1804, Clark recorded that the Arikara tribe raised "great quantities of Corn Beens Simmins, &c." Clark also used the spelling in his journal entries. Simlin, variously spelled (Thomas Jefferson's spelling) and were words for summer squash, particularly "Cucurbita pepo ssp. pepo", common name pattypan squash. The word "simnel" was used because of the visual similarity between the squash and the simnel cake.

Answer: Summer squash


Question: what food is presented in the image?

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Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of "Cucurbita pepo", though not all "Cucurbita pepo" are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes.Summer squashes include:Cousa squash, pale-colored zucchini varieties purportedly of Middle Eastern or West Asian descent. Not to be confused with cushaw, a type of winter squash. Pattypan squash (scallop squash)Tromboncino or zucchetta, unusual among summer squash as being a vining plant and a "Cucurbita moschata" variety.Crookneck squashStraightneck squashZucchini (courgette) and marrow, respectively immature and ripe fruits of "Cucurbita pepo"Immature ridge gourd luffa is used as a summer squash in India, where it is known as "turiya" (તુરીયા) in Gujarati or dodka.Aehobak (Korean zucchini) belongs to the species "Cucurbita moschata".In the journals of Lewis and Clark, on October 12, 1804, Clark recorded that the Arikara tribe raised "great quantities of Corn Beens Simmins, &c." Clark also used the spelling in his journal entries. Simlin, variously spelled (Thomas Jefferson's spelling) and were words for summer squash, particularly "Cucurbita pepo ssp. pepo", common name pattypan squash. The word "simnel" was used because of the visual similarity between the squash and the simnel cake.

Answer: Summer squash


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Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of "Cucurbita pepo", though not all "Cucurbita pepo" are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes.Summer squashes include:Cousa squash, pale-colored zucchini varieties purportedly of Middle Eastern or West Asian descent. Not to be confused with cushaw, a type of winter squash. Pattypan squash (scallop squash)Tromboncino or zucchetta, unusual among summer squash as being a vining plant and a "Cucurbita moschata" variety.Crookneck squashStraightneck squashZucchini (courgette) and marrow, respectively immature and ripe fruits of "Cucurbita pepo"Immature ridge gourd luffa is used as a summer squash in India, where it is known as "turiya" (તુરીયા) in Gujarati or dodka.Aehobak (Korean zucchini) belongs to the species "Cucurbita moschata".In the journals of Lewis and Clark, on October 12, 1804, Clark recorded that the Arikara tribe raised "great quantities of Corn Beens Simmins, &c." Clark also used the spelling in his journal entries. Simlin, variously spelled (Thomas Jefferson's spelling) and were words for summer squash, particularly "Cucurbita pepo ssp. pepo", common name pattypan squash. The word "simnel" was used because of the visual similarity between the squash and the simnel cake.

Answer: Summer squash


Question: what is shown in the photo?

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Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of "Cucurbita pepo", though not all "Cucurbita pepo" are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes.Summer squashes include:Cousa squash, pale-colored zucchini varieties purportedly of Middle Eastern or West Asian descent. Not to be confused with cushaw, a type of winter squash. Pattypan squash (scallop squash)Tromboncino or zucchetta, unusual among summer squash as being a vining plant and a "Cucurbita moschata" variety.Crookneck squashStraightneck squashZucchini (courgette) and marrow, respectively immature and ripe fruits of "Cucurbita pepo"Immature ridge gourd luffa is used as a summer squash in India, where it is known as "turiya" (તુરીયા) in Gujarati or dodka.Aehobak (Korean zucchini) belongs to the species "Cucurbita moschata".In the journals of Lewis and Clark, on October 12, 1804, Clark recorded that the Arikara tribe raised "great quantities of Corn Beens Simmins, &c." Clark also used the spelling in his journal entries. Simlin, variously spelled (Thomas Jefferson's spelling) and were words for summer squash, particularly "Cucurbita pepo ssp. pepo", common name pattypan squash. The word "simnel" was used because of the visual similarity between the squash and the simnel cake.

Answer: Summer squash


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The chickpea or chick pea ("Cicer arietinum") is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East.The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production.

Answer: Chickpea


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The chickpea or chick pea ("Cicer arietinum") is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East.The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production.

Answer: Chickpea


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Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, "Vicia faba" var. "equina" is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten.

Answer: Vicia faba


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A beef tomato (British English) or beefsteak tomato (American English) is one of the largest varieties of cultivated tomatoes, some weighing 450 (g) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars. While popular among home growers for beef sandwich toppings and other applications requiring a large tomato such as toppings on large steaks, beefsteaks are not grown commercially as often as other types, since they are not considered as suitable for mechanization as smaller slicing tomatoes.Common varieties include:Beefmaster VFN (a popular hybrid beefsteak)Beefsteak VFNBig BeefBrandywine (a pink heirloom variety)Bucking BroncoCherokee Purple a dusky red/purple beefsteak, said to have exceptional flavourMarmandeMortgage Lifter (another popular heirloom tomato)Pink Beefsteak

Answer: Beefsteak tomato


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Cedrate fruit is a citrus fruit, more specifically a variety of citron. It is widely grown in Northern Iran. It is the source of oil of cedrate, used by perfumers.

Answer: Citron


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Cedrate fruit is a citrus fruit, more specifically a variety of citron. It is widely grown in Northern Iran. It is the source of oil of cedrate, used by perfumers.

Answer: Citron


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A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The word "melon" derives from Latin "", which is the latinization of the Greek ("mēlopepōn"), meaning "melon", itself a compound of ("mēlon"), "apple, treefruit ("of any kind")" and ("pepōn"), amongst others "a kind of gourd or melon". Many different cultivars have been produced, particularly of cantaloupes.

Answer: Melon


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A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The word "melon" derives from Latin "", which is the latinization of the Greek ("mēlopepōn"), meaning "melon", itself a compound of ("mēlon"), "apple, treefruit ("of any kind")" and ("pepōn"), amongst others "a kind of gourd or melon". Many different cultivars have been produced, particularly of cantaloupes.

Answer: Melon


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A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The word "melon" derives from Latin "", which is the latinization of the Greek ("mēlopepōn"), meaning "melon", itself a compound of ("mēlon"), "apple, treefruit ("of any kind")" and ("pepōn"), amongst others "a kind of gourd or melon". Many different cultivars have been produced, particularly of cantaloupes.

Answer: Melon


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Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is a species of "Prunus" in the subgenus "Cerasus" (cherries), native to much of Europe and southwest Asia. It is closely related to the sweet cherry ("Prunus avium"), but has a fruit that is more acidic. Its sour pulp is edible.The tree is smaller than the sweet cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks. There are two main varieties (groups of cultivars) of the sour cherry: the dark-red Morello cherry and the lighter-red Amarelle cherry.

Answer: Prunus cerasus


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Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is a species of "Prunus" in the subgenus "Cerasus" (cherries), native to much of Europe and southwest Asia. It is closely related to the sweet cherry ("Prunus avium"), but has a fruit that is more acidic. Its sour pulp is edible.The tree is smaller than the sweet cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks. There are two main varieties (groups of cultivars) of the sour cherry: the dark-red Morello cherry and the lighter-red Amarelle cherry.

Answer: Prunus cerasus


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Jujube (), sometimes jujuba, known by the scientific name Ziziphus jujuba and also called red date, Chinese date, and Chinese jujube, is a species in the genus "Ziziphus" in the buckthorn family Rhamnaceae.

Answer: Jujube


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Jujube (), sometimes jujuba, known by the scientific name Ziziphus jujuba and also called red date, Chinese date, and Chinese jujube, is a species in the genus "Ziziphus" in the buckthorn family Rhamnaceae.

Answer: Jujube


Question: what is the category of this plant?

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Jujube (), sometimes jujuba, known by the scientific name Ziziphus jujuba and also called red date, Chinese date, and Chinese jujube, is a species in the genus "Ziziphus" in the buckthorn family Rhamnaceae.

Answer: Jujube


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Morus, a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 identified species, three of which are well-known and are ostensibly named for the fruit color of the best-known cultivar: white, red, and black mulberry ("Morus alba", "M. rubra", and "M. nigra", respectively), with numerous cultivars. "M. alba" is native to South Asia, but is widely distributed across Europe, Southern Africa, South America, and North America. "M. alba" is also the species most preferred by the silkworm, and is regarded as an invasive species in Brazil and the United States.The closely related genus "Broussonetia" is also commonly known as mulberry, notably the paper mulberry ("Broussonetia papyrifera").

Answer: Morus (plant)


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Morus, a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 identified species, three of which are well-known and are ostensibly named for the fruit color of the best-known cultivar: white, red, and black mulberry ("Morus alba", "M. rubra", and "M. nigra", respectively), with numerous cultivars. "M. alba" is native to South Asia, but is widely distributed across Europe, Southern Africa, South America, and North America. "M. alba" is also the species most preferred by the silkworm, and is regarded as an invasive species in Brazil and the United States.The closely related genus "Broussonetia" is also commonly known as mulberry, notably the paper mulberry ("Broussonetia papyrifera").

Answer: Morus (plant)


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Morus, a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 identified species, three of which are well-known and are ostensibly named for the fruit color of the best-known cultivar: white, red, and black mulberry ("Morus alba", "M. rubra", and "M. nigra", respectively), with numerous cultivars. "M. alba" is native to South Asia, but is widely distributed across Europe, Southern Africa, South America, and North America. "M. alba" is also the species most preferred by the silkworm, and is regarded as an invasive species in Brazil and the United States.The closely related genus "Broussonetia" is also commonly known as mulberry, notably the paper mulberry ("Broussonetia papyrifera").

Answer: Morus (plant)


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Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling).Groats can also be produced from pseudocereal seeds such as buckwheat.

Answer: Groat (grain)


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Chervil (; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance of myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture .

Answer: Chervil


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Chervil (; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance of myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture .

Answer: Chervil


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Coriander (; "Coriandrum sativum") is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro (). All parts of the plant are edible, but the fresh leaves and the dried seeds (which are both an herb and a spice) are the parts most traditionally used in cooking.Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that can produce soapy sensation from the odorant substances.

Answer: Coriander


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Lovage (), Levisticum officinale, is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.

Answer: Lovage


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Lovage (), Levisticum officinale, is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.

Answer: Lovage


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Lovage (), Levisticum officinale, is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.

Answer: Lovage


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Galium odoratum, the sweet woodruff or sweetscented bedstraw, is a flowering perennial plant in the family Rubiaceae, native to much of Europe from Spain and Ireland to Russia, as well as Western Siberia, Turkey, Iran, the Caucasus, China and Japan. It is also sparingly naturalized in scattered locations in the United States and Canada. It is widely cultivated for its flowers and its sweet-smelling foliage.A herbaceous plant, it grows to 30 - 50 (cm) long, often lying flat on the ground or supported by other plants.It owes its sweet smell to the odoriferous agent coumarin, and is sometimes used as a flavouring agent due to its chemical content.

Answer: Galium odoratum


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A pickled cucumber (commonly known as a pickle in the United States and Canada, and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

Answer: Pickled cucumber


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A pickled cucumber (commonly known as a pickle in the United States and Canada, and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

Answer: Pickled cucumber


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Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of "I. verum" which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).

Answer: Illicium verum


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Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of "I. verum" which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).

Answer: Illicium verum


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Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of "I. verum" which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).

Answer: Illicium verum


Question: which type of plant is depicted in the image?

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Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of "I. verum" which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).

Answer: Illicium verum


Question: what sauce is presented in the image?

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Marinara () sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as alla marinara in Italy, where it is typically made with tomatoes, basil, and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish. The terms should not be confused with "spaghetti marinara", a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called "alla pescatora".

Answer: Marinara sauce


Question: what is this village?

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Stilton is a village and civil parish in Cambridgeshire, England, about 12 (mi) north of Huntingdon in Huntingdonshire, which is a non-metropolitan district of Cambridgeshire as well as a historic county of England.

Answer: Stilton


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Stilton is a village and civil parish in Cambridgeshire, England, about 12 (mi) north of Huntingdon in Huntingdonshire, which is a non-metropolitan district of Cambridgeshire as well as a historic county of England.

Answer: Stilton


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is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and "kōji" (the fungus "Aspergillus oryzae") and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

Answer: Miso


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Coq au vin (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as "coq au vin jaune" (Jura), "coq au riesling" (Alsace), "coq au pourpre" or "coq au violet" (Beaujolais nouveau), and "coq au Champagne".

Answer: Coq au vin


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Coq au vin (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as "coq au vin jaune" (Jura), "coq au riesling" (Alsace), "coq au pourpre" or "coq au violet" (Beaujolais nouveau), and "coq au Champagne".

Answer: Coq au vin


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Coq au vin (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as "coq au vin jaune" (Jura), "coq au riesling" (Alsace), "coq au pourpre" or "coq au violet" (Beaujolais nouveau), and "coq au Champagne".

Answer: Coq au vin


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Alcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England and was equal to about 1.8 times the percentage of alcohol by volume (ABV). The UK now uses ABV instead of proof. In the United States, alcohol proof is defined as twice the percentage of ABV. The definition of proof in terms of ABV varies from country to country.The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries. In 1972, Canada phased out the use of "proof"; in 1973, the European Union followed suit; and the UK, where the concept originated, started using ABV instead in 1980. The US code mandates the use of ABV, but permits proof to be used also.The degree symbol (°) is sometimes used to indicate alcohol proof.

Answer: Alcohol proof


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Alcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England and was equal to about 1.8 times the percentage of alcohol by volume (ABV). The UK now uses ABV instead of proof. In the United States, alcohol proof is defined as twice the percentage of ABV. The definition of proof in terms of ABV varies from country to country.The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries. In 1972, Canada phased out the use of "proof"; in 1973, the European Union followed suit; and the UK, where the concept originated, started using ABV instead in 1980. The US code mandates the use of ABV, but permits proof to be used also.The degree symbol (°) is sometimes used to indicate alcohol proof.

Answer: Alcohol proof


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Alcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England and was equal to about 1.8 times the percentage of alcohol by volume (ABV). The UK now uses ABV instead of proof. In the United States, alcohol proof is defined as twice the percentage of ABV. The definition of proof in terms of ABV varies from country to country.The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries. In 1972, Canada phased out the use of "proof"; in 1973, the European Union followed suit; and the UK, where the concept originated, started using ABV instead in 1980. The US code mandates the use of ABV, but permits proof to be used also.The degree symbol (°) is sometimes used to indicate alcohol proof.

Answer: Alcohol proof


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Burgundy (; ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The capital of Dijon was one of the great European centres of art and science, a place of tremendous wealth and power, and Western Monasticism. In early Modern Europe, Burgundy was a focal point of courtly culture that set the fashion for European royal houses and their court. The Duchy of Burgundy was a key in the transformation of the Middle Ages toward early modern Europe.Upon the 9th-century partitions of the Kingdom of Burgundy, the lands and remnants partitioned to the Kingdom of France were reduced to a ducal rank by King Robert II of France in 1004. The House of Burgundy, a cadet branch of the House of Capet, ruled over a territory that roughly conformed to the borders and territories of the modern administrative region of Burgundy. Upon the extinction of the Burgundian male line the duchy reverted to the King of France and the House of Valois. Following the marriage of Philip of Valois and Margaret III of Flanders, the Duchy of Burgundy was absorbed into the Burgundian State alongside parts of the Low Countries which would become collectively known as the Burgundian Netherlands. Upon further acquisitions of the County of Burgundy, Holland, and Luxembourg, the House of Valois-Burgundy came into possession of numerous French and imperial fiefs stretching from the western Alps to the North Sea, in some ways reminiscent of the Middle Frankish realm of Lotharingia.The Burgundian State, in its own right, was one of the largest ducal territories that existed at the time of the emergence of Early Modern Europe. It was regarded as one of the major powers of the 15th century and the early 16th century. The Dukes of Burgundy were among the wealthiest and the most powerful princes in Europe and were sometimes called "Grand Dukes of the West". Through its possessions the Burgundian State was a major European centre of trade and commerce.The extinction of the dynasty led to the absorption of the duchy itself into the French crown lands by King Louis XI, while the bulk of the Burgundian possessions in the Low Countries passed to Duke Charles the Bold's daughter, Mary, and her Habsburg descendants. Thus the partition of the Burgundian heritage marked the beginning of the centuries-long French–Habsburg rivalry and played a pivotal role in European politics long after Burgundy had lost its role as an independent political identity.

Answer: Burgundy


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Burgundy (; ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The capital of Dijon was one of the great European centres of art and science, a place of tremendous wealth and power, and Western Monasticism. In early Modern Europe, Burgundy was a focal point of courtly culture that set the fashion for European royal houses and their court. The Duchy of Burgundy was a key in the transformation of the Middle Ages toward early modern Europe.Upon the 9th-century partitions of the Kingdom of Burgundy, the lands and remnants partitioned to the Kingdom of France were reduced to a ducal rank by King Robert II of France in 1004. The House of Burgundy, a cadet branch of the House of Capet, ruled over a territory that roughly conformed to the borders and territories of the modern administrative region of Burgundy. Upon the extinction of the Burgundian male line the duchy reverted to the King of France and the House of Valois. Following the marriage of Philip of Valois and Margaret III of Flanders, the Duchy of Burgundy was absorbed into the Burgundian State alongside parts of the Low Countries which would become collectively known as the Burgundian Netherlands. Upon further acquisitions of the County of Burgundy, Holland, and Luxembourg, the House of Valois-Burgundy came into possession of numerous French and imperial fiefs stretching from the western Alps to the North Sea, in some ways reminiscent of the Middle Frankish realm of Lotharingia.The Burgundian State, in its own right, was one of the largest ducal territories that existed at the time of the emergence of Early Modern Europe. It was regarded as one of the major powers of the 15th century and the early 16th century. The Dukes of Burgundy were among the wealthiest and the most powerful princes in Europe and were sometimes called "Grand Dukes of the West". Through its possessions the Burgundian State was a major European centre of trade and commerce.The extinction of the dynasty led to the absorption of the duchy itself into the French crown lands by King Louis XI, while the bulk of the Burgundian possessions in the Low Countries passed to Duke Charles the Bold's daughter, Mary, and her Habsburg descendants. Thus the partition of the Burgundian heritage marked the beginning of the centuries-long French–Habsburg rivalry and played a pivotal role in European politics long after Burgundy had lost its role as an independent political identity.

Answer: Burgundy


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Burgundy (; ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The capital of Dijon was one of the great European centres of art and science, a place of tremendous wealth and power, and Western Monasticism. In early Modern Europe, Burgundy was a focal point of courtly culture that set the fashion for European royal houses and their court. The Duchy of Burgundy was a key in the transformation of the Middle Ages toward early modern Europe.Upon the 9th-century partitions of the Kingdom of Burgundy, the lands and remnants partitioned to the Kingdom of France were reduced to a ducal rank by King Robert II of France in 1004. The House of Burgundy, a cadet branch of the House of Capet, ruled over a territory that roughly conformed to the borders and territories of the modern administrative region of Burgundy. Upon the extinction of the Burgundian male line the duchy reverted to the King of France and the House of Valois. Following the marriage of Philip of Valois and Margaret III of Flanders, the Duchy of Burgundy was absorbed into the Burgundian State alongside parts of the Low Countries which would become collectively known as the Burgundian Netherlands. Upon further acquisitions of the County of Burgundy, Holland, and Luxembourg, the House of Valois-Burgundy came into possession of numerous French and imperial fiefs stretching from the western Alps to the North Sea, in some ways reminiscent of the Middle Frankish realm of Lotharingia.The Burgundian State, in its own right, was one of the largest ducal territories that existed at the time of the emergence of Early Modern Europe. It was regarded as one of the major powers of the 15th century and the early 16th century. The Dukes of Burgundy were among the wealthiest and the most powerful princes in Europe and were sometimes called "Grand Dukes of the West". Through its possessions the Burgundian State was a major European centre of trade and commerce.The extinction of the dynasty led to the absorption of the duchy itself into the French crown lands by King Louis XI, while the bulk of the Burgundian possessions in the Low Countries passed to Duke Charles the Bold's daughter, Mary, and her Habsburg descendants. Thus the partition of the Burgundian heritage marked the beginning of the centuries-long French–Habsburg rivalry and played a pivotal role in European politics long after Burgundy had lost its role as an independent political identity.

Answer: Burgundy


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Burgundy (; ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The capital of Dijon was one of the great European centres of art and science, a place of tremendous wealth and power, and Western Monasticism. In early Modern Europe, Burgundy was a focal point of courtly culture that set the fashion for European royal houses and their court. The Duchy of Burgundy was a key in the transformation of the Middle Ages toward early modern Europe.Upon the 9th-century partitions of the Kingdom of Burgundy, the lands and remnants partitioned to the Kingdom of France were reduced to a ducal rank by King Robert II of France in 1004. The House of Burgundy, a cadet branch of the House of Capet, ruled over a territory that roughly conformed to the borders and territories of the modern administrative region of Burgundy. Upon the extinction of the Burgundian male line the duchy reverted to the King of France and the House of Valois. Following the marriage of Philip of Valois and Margaret III of Flanders, the Duchy of Burgundy was absorbed into the Burgundian State alongside parts of the Low Countries which would become collectively known as the Burgundian Netherlands. Upon further acquisitions of the County of Burgundy, Holland, and Luxembourg, the House of Valois-Burgundy came into possession of numerous French and imperial fiefs stretching from the western Alps to the North Sea, in some ways reminiscent of the Middle Frankish realm of Lotharingia.The Burgundian State, in its own right, was one of the largest ducal territories that existed at the time of the emergence of Early Modern Europe. It was regarded as one of the major powers of the 15th century and the early 16th century. The Dukes of Burgundy were among the wealthiest and the most powerful princes in Europe and were sometimes called "Grand Dukes of the West". Through its possessions the Burgundian State was a major European centre of trade and commerce.The extinction of the dynasty led to the absorption of the duchy itself into the French crown lands by King Louis XI, while the bulk of the Burgundian possessions in the Low Countries passed to Duke Charles the Bold's daughter, Mary, and her Habsburg descendants. Thus the partition of the Burgundian heritage marked the beginning of the centuries-long French–Habsburg rivalry and played a pivotal role in European politics long after Burgundy had lost its role as an independent political identity.

Answer: Burgundy


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California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted "Vitis vinifera" vines native to the Mediterranean region in their established missions to produce wine for religious services. In the 1770s, Spanish missionaries continued the practice under the direction of the Father Junípero Serra who planted California's first vineyard at Mission San Juan Capistrano.Its contemporary wine production grew steadily since the end of Prohibition, but mostly known for its sweet, port-style and jug wine products. As the market favored French brands, California's table wine business grew modestly, but quickly gained international prominence at the Paris Wine Tasting of 1976, when renown French oenophiles, in a blind tasting, ranked the California wines higher than the primer French labels in the Chardonnay (white) and Cabernet Sauvignon (red) categories. The result caused a ‘shock' in viticulture industry since France was regarded as foremost producer of the world's finest table wines. This revolutionary event attributed to expanding the recognition and prestige of vintners in the New World, specifically, the Golden State.The state produces about ninety percent of the American wine supply and is the fourth largest wine producer among the world's independent nations. California has more than 4,200 wineries ranging from home-grown and small boutiques to large corporations with international distribution, and even more vineyards and growers, at close to 6,000.

Answer: California wine


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California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted "Vitis vinifera" vines native to the Mediterranean region in their established missions to produce wine for religious services. In the 1770s, Spanish missionaries continued the practice under the direction of the Father Junípero Serra who planted California's first vineyard at Mission San Juan Capistrano.Its contemporary wine production grew steadily since the end of Prohibition, but mostly known for its sweet, port-style and jug wine products. As the market favored French brands, California's table wine business grew modestly, but quickly gained international prominence at the Paris Wine Tasting of 1976, when renown French oenophiles, in a blind tasting, ranked the California wines higher than the primer French labels in the Chardonnay (white) and Cabernet Sauvignon (red) categories. The result caused a ‘shock' in viticulture industry since France was regarded as foremost producer of the world's finest table wines. This revolutionary event attributed to expanding the recognition and prestige of vintners in the New World, specifically, the Golden State.The state produces about ninety percent of the American wine supply and is the fourth largest wine producer among the world's independent nations. California has more than 4,200 wineries ranging from home-grown and small boutiques to large corporations with international distribution, and even more vineyards and growers, at close to 6,000.

Answer: California wine


Question: what kind of food is this?

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California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted "Vitis vinifera" vines native to the Mediterranean region in their established missions to produce wine for religious services. In the 1770s, Spanish missionaries continued the practice under the direction of the Father Junípero Serra who planted California's first vineyard at Mission San Juan Capistrano.Its contemporary wine production grew steadily since the end of Prohibition, but mostly known for its sweet, port-style and jug wine products. As the market favored French brands, California's table wine business grew modestly, but quickly gained international prominence at the Paris Wine Tasting of 1976, when renown French oenophiles, in a blind tasting, ranked the California wines higher than the primer French labels in the Chardonnay (white) and Cabernet Sauvignon (red) categories. The result caused a ‘shock' in viticulture industry since France was regarded as foremost producer of the world's finest table wines. This revolutionary event attributed to expanding the recognition and prestige of vintners in the New World, specifically, the Golden State.The state produces about ninety percent of the American wine supply and is the fourth largest wine producer among the world's independent nations. California has more than 4,200 wineries ranging from home-grown and small boutiques to large corporations with international distribution, and even more vineyards and growers, at close to 6,000.

Answer: California wine


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Verdicchio (, , ) is a white Italian wine grape variety grown primarily in the Marche region of central Italy. The name "Verdicchio" derives from "verde" (or "green") and refers to the slight green/yellow hue that wines made from the grape can have.Verdicchio is the principal grape behind two "Denominazione di Origine Controllata" (DOC) wines produced in the provinces of Macerata and Ancona, Verdicchio di Matelica and Verdicchio dei Castelli di Jesi. In addition to producing still wines, Verdicchio grapes are also used to make sparkling wine and straw wine.

Answer: Verdicchio


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Verdicchio (, , ) is a white Italian wine grape variety grown primarily in the Marche region of central Italy. The name "Verdicchio" derives from "verde" (or "green") and refers to the slight green/yellow hue that wines made from the grape can have.Verdicchio is the principal grape behind two "Denominazione di Origine Controllata" (DOC) wines produced in the provinces of Macerata and Ancona, Verdicchio di Matelica and Verdicchio dei Castelli di Jesi. In addition to producing still wines, Verdicchio grapes are also used to make sparkling wine and straw wine.

Answer: Verdicchio


Question: what food is presented in the image?

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Bitters (plural also "bitters") is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.Since cocktails often contain sour and sweet flavors, bitters are used to engage another primary taste and thereby balance out the drink and make it more complex, giving it a more complete flavor profile.

Answer: Bitters


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Pernod Ricard () is a French company best known for its anise-flavoured pastis apéritifs Pernod Anise and Ricard Pastis (often referred to simply as "Pernod" or "Ricard"). The world’s second-largest wine and spirits seller, it also produces several other types of pastis.After the banning of absinthe, Pernod Ricard was created from the Pernod Fils company, which had produced absinthe. Pernod Ricard owned the distilled beverage division of the former corporation Seagram (including brands like Chivas Regal) until 2006, along with many other holdings. In 2005, the company acquired a British-based competitor, Allied Domecq PLC.In 2008, Pernod Ricard announced its acquisition of Swedish-based V&S Group, which produces Absolut Vodka. In 2013, Pernod Ricard joined leading alcohol producers as part of a producers' commitments to reducing harmful drinking. As of 2015, India is the company's third largest market by value.In December 2018, Elliott Management Corporation purchased a 2.5% stake in Pernod Ricard.According to the NGO Alliance Anticorrida, Pernod Ricard was the major funder of bullfighting in France, financing bullfighting clubs and sponsoring corridas despite the to blood sports. In 2020, Pernod Ricard ended the association with bullfighting clubs.

Answer: Pernod Ricard


Question: what is this drink?

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Pernod Ricard () is a French company best known for its anise-flavoured pastis apéritifs Pernod Anise and Ricard Pastis (often referred to simply as "Pernod" or "Ricard"). The world’s second-largest wine and spirits seller, it also produces several other types of pastis.After the banning of absinthe, Pernod Ricard was created from the Pernod Fils company, which had produced absinthe. Pernod Ricard owned the distilled beverage division of the former corporation Seagram (including brands like Chivas Regal) until 2006, along with many other holdings. In 2005, the company acquired a British-based competitor, Allied Domecq PLC.In 2008, Pernod Ricard announced its acquisition of Swedish-based V&S Group, which produces Absolut Vodka. In 2013, Pernod Ricard joined leading alcohol producers as part of a producers' commitments to reducing harmful drinking. As of 2015, India is the company's third largest market by value.In December 2018, Elliott Management Corporation purchased a 2.5% stake in Pernod Ricard.According to the NGO Alliance Anticorrida, Pernod Ricard was the major funder of bullfighting in France, financing bullfighting clubs and sponsoring corridas despite the to blood sports. In 2020, Pernod Ricard ended the association with bullfighting clubs.

Answer: Pernod Ricard


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Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue in colour ("black sambuca") or bright red ("red sambuca"). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.

Answer: Sambuca


Question: what is the main content of this image?

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Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue in colour ("black sambuca") or bright red ("red sambuca"). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.

Answer: Sambuca


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A highball is a mixed alcoholic drink composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer, often a carbonated beverage. Examples include the Seven and Seven, Scotch and soda, gin and tonic, Screwdriver, fernet con coca, Tom Collins, and rum and Coke. A highball is typically served over ice in a large straight-sided highball glass or Collins glass.Highballs are popular in Japan, often made with Japanese whisky as a haibōru (ハイボール), or mixed with shōchū as a chūhai (チューハイ). Various mixers can be specified by suffixing with -hai (〜ハイ), as in oolong highball (ウーロンハイ, ūron-hai).

Answer: Highball


Question: what is this food?

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A highball is a mixed alcoholic drink composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer, often a carbonated beverage. Examples include the Seven and Seven, Scotch and soda, gin and tonic, Screwdriver, fernet con coca, Tom Collins, and rum and Coke. A highball is typically served over ice in a large straight-sided highball glass or Collins glass.Highballs are popular in Japan, often made with Japanese whisky as a haibōru (ハイボール), or mixed with shōchū as a chūhai (チューハイ). Various mixers can be specified by suffixing with -hai (〜ハイ), as in oolong highball (ウーロンハイ, ūron-hai).

Answer: Highball


Question: what is shown in the photo?

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A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of ice. The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3. It is usually garnished with a slice or wedge of lime. To preserve effervescence, the tonic can be poured down a bar spoon. The ice cools the gin, dulling the effect of the alcohol in the mouth and making the drink more pleasant and refreshing to taste.In some countries (like the UK), gin and tonic is also marketed pre-mixed in single-serving cans. In the United States, most bars use "soda out of a gun that in no way, shape, or form resembles quinine water", according to bartender Dale DeGroff. To get a real gin and tonic, DeGroff recommends specifying bottled tonic. Alternatively, one can add tonic syrup to soda water.It is commonly referred to as a G and T in the UK, US, Canada, Australia, New Zealand and Ireland. In some parts of the world, it is called a "gin tonic" (e.g. in Germany, Italy, France, Japan (, phonetically "jin tonikku"), the Netherlands, Spain, Turkey). It is also referred to as "ginto" in Belgium and the Netherlands, and "GT" in Scandinavia.

Answer: Gin and tonic


Question: what object is presented in the image?

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Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb "fervere" (to boil), preceded by the adverb "ex". It has the same linguistic root as the word fermentation.Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as some carbonated soft drinks. The visible bubbles are produced by the escape from solution of the dissolved gas (which itself is not visible while dissolved in the liquid).Although CO2 is most common for beverages, nitrogen gas is sometimes deliberately added to certain beers. The smaller bubble size creates a smoother beer head. Due to the poor solubility of nitrogen in beer, kegs or widgets are used for this.In the laboratory, a common example of effervescence is seen if hydrochloric acid is added to a block of limestone. If a few pieces of marble or an antacid tablet are put in hydrochloric acid in a test tube fitted with a bung, effervescence of carbon dioxide can be witnessed.<chem>CaCO3 + 2 HCl -> CaCl2 + H2O + CO2 (^)</chem>This process is generally represented by the following reaction, where a pressurized dilute solution of carbonic acid in water releases gaseous carbon dioxide at decompression:<chem>H2CO3 -> H2O + CO2 (^)</chem>In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.Effervescence is also a human characteristic of expression, in tandum with ecstasy or exhuberant joy.The 'fountain of youth'.

Answer: Effervescence


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Grapefruit juice is the juice from grapefruits. It is rich in vitamin C and ranges from sweet-tart to very sour. Variations include white grapefruit, pink grapefruit and ruby red grapefruit juice.Grapefruit juice is important in medicine because of its interactions with many common drugs including caffeine and medications, which can alter how they behave in the body.Grapefruit juice is a common breakfast beverage in the United States.

Answer: Grapefruit juice


Question: which category of food is shown in the image?

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Grapefruit juice is the juice from grapefruits. It is rich in vitamin C and ranges from sweet-tart to very sour. Variations include white grapefruit, pink grapefruit and ruby red grapefruit juice.Grapefruit juice is important in medicine because of its interactions with many common drugs including caffeine and medications, which can alter how they behave in the body.Grapefruit juice is a common breakfast beverage in the United States.

Answer: Grapefruit juice


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Orange soft drinks (called orange pop or orange soda in certain regions of the United States and Canada, orangeade in the UK, or the genericized trademark Orangina in France) are carbonated orange drinks.Non-carbonated orange drinks, i.e. the orange-juice-flavored equivalent of lemonade, is also made, with brands such as Minute Maid, and blends like cherry orangeade and lemon-orangeade are also made in some places, with recipes being commonly available.Orange soft drinks (especially those without orange juice) often contain very high levels of sodium benzoate, and this often imparts a slight metallic taste to the beverage. Other additives commonly found in orange soft drinks include glycerol ester of wood rosin, brominated vegetable oil, and sodium hexametaphosphate.

Answer: Orange soft drink


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Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree "Sassafras albidum" or the vine of "Smilax ornata" (known as sarsaparilla, also used to make a soft drink, sarsaparilla) as the primary flavor. Root beer is typically but not exclusively non-alcoholic, caffeine-free, sweet, and carbonated. Like beer, it usually has a thick and foamy head. A well-known use is to add vanilla ice cream to make a root beer float.Since safrole, a key component of sassafras, was banned by the U.S. Food and Drug Administration in 1960 due to its carcinogenicity, most commercial root beers have been flavored using artificial sassafras flavoring, but a few (e.g. Hansen's) use a safrole-free sassafras extract.Major root beer producers include PepsiCo, Coca-Cola Company, Dad's, Keurig Dr. Pepper, and A&W.

Answer: Root beer


Question: what is the main object?

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Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree "Sassafras albidum" or the vine of "Smilax ornata" (known as sarsaparilla, also used to make a soft drink, sarsaparilla) as the primary flavor. Root beer is typically but not exclusively non-alcoholic, caffeine-free, sweet, and carbonated. Like beer, it usually has a thick and foamy head. A well-known use is to add vanilla ice cream to make a root beer float.Since safrole, a key component of sassafras, was banned by the U.S. Food and Drug Administration in 1960 due to its carcinogenicity, most commercial root beers have been flavored using artificial sassafras flavoring, but a few (e.g. Hansen's) use a safrole-free sassafras extract.Major root beer producers include PepsiCo, Coca-Cola Company, Dad's, Keurig Dr. Pepper, and A&W.

Answer: Root beer


Question: which category of location is shown in the image?

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Shrubland, scrubland, scrub, brush, or bush is a plant community characterized by vegetation dominated by shrubs, often also including grasses, herbs, and geophytes. Shrubland may either occur naturally or be the result of human activity. It may be the mature vegetation type in a particular region and remain stable over time, or a transitional community that occurs temporarily as the result of a disturbance, such as fire. A stable state may be maintained by regular natural disturbance such as fire or browsing. Shrubland may be unsuitable for human habitation because of the danger of fire. The term was coined in 1903.Shrubland species generally show a wide range of adaptations to fire, such as heavy seed production, lignotubers, and fire-induced germination.

Answer: Shrubland


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Shrubland, scrubland, scrub, brush, or bush is a plant community characterized by vegetation dominated by shrubs, often also including grasses, herbs, and geophytes. Shrubland may either occur naturally or be the result of human activity. It may be the mature vegetation type in a particular region and remain stable over time, or a transitional community that occurs temporarily as the result of a disturbance, such as fire. A stable state may be maintained by regular natural disturbance such as fire or browsing. Shrubland may be unsuitable for human habitation because of the danger of fire. The term was coined in 1903.Shrubland species generally show a wide range of adaptations to fire, such as heavy seed production, lignotubers, and fire-induced germination.

Answer: Shrubland


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Shrubland, scrubland, scrub, brush, or bush is a plant community characterized by vegetation dominated by shrubs, often also including grasses, herbs, and geophytes. Shrubland may either occur naturally or be the result of human activity. It may be the mature vegetation type in a particular region and remain stable over time, or a transitional community that occurs temporarily as the result of a disturbance, such as fire. A stable state may be maintained by regular natural disturbance such as fire or browsing. Shrubland may be unsuitable for human habitation because of the danger of fire. The term was coined in 1903.Shrubland species generally show a wide range of adaptations to fire, such as heavy seed production, lignotubers, and fire-induced germination.

Answer: Shrubland


Question: what location is presented in the image?

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Shrubland, scrubland, scrub, brush, or bush is a plant community characterized by vegetation dominated by shrubs, often also including grasses, herbs, and geophytes. Shrubland may either occur naturally or be the result of human activity. It may be the mature vegetation type in a particular region and remain stable over time, or a transitional community that occurs temporarily as the result of a disturbance, such as fire. A stable state may be maintained by regular natural disturbance such as fire or browsing. Shrubland may be unsuitable for human habitation because of the danger of fire. The term was coined in 1903.Shrubland species generally show a wide range of adaptations to fire, such as heavy seed production, lignotubers, and fire-induced germination.

Answer: Shrubland


Question: which type of location is depicted in the image?

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Shrubland, scrubland, scrub, brush, or bush is a plant community characterized by vegetation dominated by shrubs, often also including grasses, herbs, and geophytes. Shrubland may either occur naturally or be the result of human activity. It may be the mature vegetation type in a particular region and remain stable over time, or a transitional community that occurs temporarily as the result of a disturbance, such as fire. A stable state may be maintained by regular natural disturbance such as fire or browsing. Shrubland may be unsuitable for human habitation because of the danger of fire. The term was coined in 1903.Shrubland species generally show a wide range of adaptations to fire, such as heavy seed production, lignotubers, and fire-induced germination.

Answer: Shrubland


Question: what kind of location is this?

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Shrubland, scrubland, scrub, brush, or bush is a plant community characterized by vegetation dominated by shrubs, often also including grasses, herbs, and geophytes. Shrubland may either occur naturally or be the result of human activity. It may be the mature vegetation type in a particular region and remain stable over time, or a transitional community that occurs temporarily as the result of a disturbance, such as fire. A stable state may be maintained by regular natural disturbance such as fire or browsing. Shrubland may be unsuitable for human habitation because of the danger of fire. The term was coined in 1903.Shrubland species generally show a wide range of adaptations to fire, such as heavy seed production, lignotubers, and fire-induced germination.

Answer: Shrubland


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Veld ( or ), also spelled veldt, is a type of wide open rural landscape in :Southern Africa. Particularly, it is a flat area covered in grass or low scrub, especially in the countries of South Africa, Lesotho, Eswatini, Zimbabwe and Botswana. A certain sub-tropical woodland ecoregion of Southern Africa has been officially defined as the Bushveld by the World Wide Fund for Nature. Trees are not abundant—frost, fire and grazing animals allow grass to grow but prevent the build-up of dense foliage.

Answer: Veld


Question: which category of location is shown in the image?

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Veld ( or ), also spelled veldt, is a type of wide open rural landscape in :Southern Africa. Particularly, it is a flat area covered in grass or low scrub, especially in the countries of South Africa, Lesotho, Eswatini, Zimbabwe and Botswana. A certain sub-tropical woodland ecoregion of Southern Africa has been officially defined as the Bushveld by the World Wide Fund for Nature. Trees are not abundant—frost, fire and grazing animals allow grass to grow but prevent the build-up of dense foliage.

Answer: Veld


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In geology, a rift is a linear zone where the lithosphere is being pulled apart and is an example of extensional tectonics.Typical rift features are a central linear downfaulted depression, called a graben, or more commonly a half-graben with normal faulting and rift-flank uplifts mainly on one side. Where rifts remain above sea level they form a rift valley, which may be filled by water forming a rift lake. The axis of the rift area may contain volcanic rocks, and active volcanism is a part of many, but not all, active rift systems.Major rifts occur along the central axis of most mid-ocean ridges, where new oceanic crust and lithosphere is created along a divergent boundary between two tectonic plates."Failed rifts" are the result of continental rifting that failed to continue to the point of break-up. Typically the transition from rifting to spreading develops at a triple junction where three converging rifts meet over a hotspot. Two of these evolve to the point of seafloor spreading, while the third ultimately fails, becoming an aulacogen.

Answer: Rift


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In geomorphology, a col is the lowest point on a mountain ridge between two peaks. It may also be called a gap. Particularly rugged and forbidding cols in the terrain are usually referred to as notches. They are generally unsuitable as mountain passes, but are occasionally crossed by mule tracks or climbers' routes. The term col tends to be associated more with mountain rather than hill ranges. It is derived from the French "col" ("collar, neck") from Latin "collum", "neck".The height of a summit above its highest col (called the key col) is effectively a measure of a mountain's topographic prominence. Cols lie on the line of the watershed between two mountains, often on a prominent ridge or arête. For example, the highest col in Austria, the "Obere Glocknerscharte" ("Upper Glockner Col", ), lies between the Kleinglockner () and Grossglockner () mountains, giving the Kleinglockner a minimum prominence of 17 metres.The majority of cols are unnamed and are either never transited or only crossed in the course of negotiating a ridge line. Many double summits are separated by prominent cols. The distinction with other names for breaks in mountain ridges such as saddle, wind gap or notch is not sharply defined and may vary from place to place.

Answer: Col


Question: which type of mountain is depicted in the image?

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In geomorphology, a col is the lowest point on a mountain ridge between two peaks. It may also be called a gap. Particularly rugged and forbidding cols in the terrain are usually referred to as notches. They are generally unsuitable as mountain passes, but are occasionally crossed by mule tracks or climbers' routes. The term col tends to be associated more with mountain rather than hill ranges. It is derived from the French "col" ("collar, neck") from Latin "collum", "neck".The height of a summit above its highest col (called the key col) is effectively a measure of a mountain's topographic prominence. Cols lie on the line of the watershed between two mountains, often on a prominent ridge or arête. For example, the highest col in Austria, the "Obere Glocknerscharte" ("Upper Glockner Col", ), lies between the Kleinglockner () and Grossglockner () mountains, giving the Kleinglockner a minimum prominence of 17 metres.The majority of cols are unnamed and are either never transited or only crossed in the course of negotiating a ridge line. Many double summits are separated by prominent cols. The distinction with other names for breaks in mountain ridges such as saddle, wind gap or notch is not sharply defined and may vary from place to place.

Answer: Col


Question: which category of mountain is shown in the image?

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In geomorphology, a col is the lowest point on a mountain ridge between two peaks. It may also be called a gap. Particularly rugged and forbidding cols in the terrain are usually referred to as notches. They are generally unsuitable as mountain passes, but are occasionally crossed by mule tracks or climbers' routes. The term col tends to be associated more with mountain rather than hill ranges. It is derived from the French "col" ("collar, neck") from Latin "collum", "neck".The height of a summit above its highest col (called the key col) is effectively a measure of a mountain's topographic prominence. Cols lie on the line of the watershed between two mountains, often on a prominent ridge or arête. For example, the highest col in Austria, the "Obere Glocknerscharte" ("Upper Glockner Col", ), lies between the Kleinglockner () and Grossglockner () mountains, giving the Kleinglockner a minimum prominence of 17 metres.The majority of cols are unnamed and are either never transited or only crossed in the course of negotiating a ridge line. Many double summits are separated by prominent cols. The distinction with other names for breaks in mountain ridges such as saddle, wind gap or notch is not sharply defined and may vary from place to place.

Answer: Col


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Hail is a form of solid precipitation. It is distinct from ice pellets (American English "sleet"), though the two are often confused. It consists of balls or irregular lumps of ice, each of which is called a hailstone. Ice pellets generally fall in cold weather, while hail growth is greatly inhibited during cold surface temperatures.Unlike other forms of water ice precipitation, such as graupel (which is made of rime ice), ice pellets (which are smaller and translucent), and snow (which consists of tiny, delicately-crystalline flakes or needles), hailstones usually measure between 5 (mm) and 15 (cm) in diameter. The METAR reporting code for hail 5 (mm) or greater is GR, while smaller hailstones and graupel are coded GS.Hail is possible within most thunderstorms (as it is produced by cumulonimbus), as well as within 2 (nmi) of the parent storm. Hail formation requires environments of strong, upward motion of air within the parent thunderstorm (similar to tornadoes) and lowered heights of the freezing level. In the mid-latitudes, hail forms near the interiors of continents, while, in the tropics, it tends to be confined to high elevations.There are methods available to detect hail-producing thunderstorms using weather satellites and weather radar imagery. Hailstones generally fall at higher speeds as they grow in size, though complicating factors such as melting, friction with air, wind, and interaction with rain and other hailstones can slow their descent through Earth's atmosphere. Severe weather warnings are issued for hail when the stones reach a damaging size, as it can cause serious damage to human-made structures, and, most commonly, farmers' crops.

Answer: Hail