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Cuisine of the USA

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2.A genus of deciduous, rarely semi-evergreen tall shrubs or small trees belonging to the Rosaceae family.
4.A genus of flowering plants in the Adoxaceae family; previously, the genus was included in the Honeysuckle family (Caprifoliaceae)
5.It is a common name for many species of Ribes (which also includes currants) and other species of plants.
7.It is a species of brambles in the rose family, native to the west coast of North America from west central Alaska to California, inland as far as Idaho.
8.Vegetable also known as the German turnip or turnip cabbage (8)
9.It is a distilled spirit
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1.It is the furled fronds of a young fern,[1] harvested for use as a vegetable
2.The termin which traditionally used in the United States to refer to a large number of berry plants from the genera Vaccinium and Gaylussacia
3.It is a popular poultry dish, especially in North America, where it is traditionally consumed as part of culturally significant events
6.It was the distilled spirit of choice as the main ingredient; molasses was readily available from trade with the West Indies

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