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Ñachi or ñache is a Mapuche food from Chile, prepared with fresh animal blood and dressings. [1]

9 relations: Blood as food, Chile, Chili pepper, Coagulation, Coriander, Lemon, Mapuche, Merkén, Salt.

Many cultures consume blood as food, often in combination with meat.

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Chile, officially the Republic of Chile, is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west.

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The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.

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Coagulation (also known as clotting) is the process by which blood changes from a liquid to a gel, forming a clot.

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Coriander (or; Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae.

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The lemon (Citrus × limon) is a species of small evergreen tree native to Asia.

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The Mapuche are a group of indigenous inhabitants of south-central Chile and southwestern Argentina, including parts of present-day Patagonia.

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Merkén or merquén (from the Mapuche mezkeñ) is a smoked chili pepper (or, in Spanish, "ají") used as a condiment that is often combined with other ingredients when in ground form.

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Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

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[1] https://en.wikipedia.org/wiki/Ñachi

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