A sour cherry, particularly a wild or cultivated variety of tart cherry used in cooking and preserves.
From French 'aigre' (sour) combined with '-ot', a diminutive suffix. The term reflects French culinary traditions where sour cherries have long been valued for tarts, jams, and sauces.
Agriots represent an interesting food tradition: while sweet cherries are eaten fresh, these tart varieties have more complex flavors that intensify when cooked, making them prized by bakers and jam-makers across Europe.
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