Small saltwater fish commonly used as a salty flavor ingredient on pizzas and in sauces.
From Spanish 'anchoa,' which came from Latin 'apua.' The fish is tiny and was mostly used to flavor other foods rather than eaten whole, which is why the plural is especially common.
Anchovies create a 'umami bomb'—you're not tasting 'fish' flavor, but rather glutamates that trigger your fifth basic taste sense, which is why they're in Caesar dressing, Worcestershire sauce, and Thai fish sauce.
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