We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-09-08 · 27 entries checked · 23 flagged · 49 issues confirmed · 23 corrected · 26 still open
Ecuadorian cuisine — Fioravanti was first produced in Italy in 1878, not in Ecuador as the entry states.
Ají (sauce) — The entry states that ají sauce originates from Andean countries (Bolivia, Colombia, Peru) but omits Ecuador, which is a major part of the ají tradition and is the focus of this fan encyclopedia.
Ají (sauce) — The Scoville range of 30,000–50,000 SHU is too high for typical ají peppers used in Ecuadorian ají sauce (e.g., ají criollo or ají nacional); most common Ecuadorian ají peppers range from 5,000–30,000 SHU.
Alfajor — The entry states the word appeared in Spanish dictionaries as early as the 14th century, but the earliest dictionary entry cited is 1495 (Nebrija), and no earlier 14th-century dictionary entry is established in the widely-known canon.
Alfajor — The entry says 'a similar sweet called alaú appears in the Arabic-Hispanic cookbook Kitab al-Tabikh.' The correct title of the cookbook is Kitab al-Tabikh (or Kitāb al-Ṭabīkh), but the sweet name 'alaú' is not a standardly recognized term in that work; the mor
Amazonian cuisine — The entry states that escabeche is a dish served in tomato sauce, but in Amazonian cuisine, escabeche typically refers to a pickling or marinating method (often with vinegar), not a tomato-based sauce.
Amazonian cuisine — The entry lists 'bacuri' as a palm fruit, but bacuri (Platonia insignis) is a tree fruit, not from a palm.
Batan (stone) — The entry claims the batán is also known as the 'silbatta in the Indian subcontinent,' but the batán is a South American tool and the silbatta is a distinct South Asian grinding stone, not the same utensil.
Batan (stone) — The entry states the batán dates to as early as 2500 BC in the Indian subcontinent, but the batán is a South American tool; the 2500 BC date refers to the silbatta or similar grinding stones in the Indus Valley civilization, not the batán.
Bizcocho — The claim that the puff pastry croissant was invented in France with its first recipe dating to 1905 is factually incorrect; the croissant originated from the Austrian kipferl and was popularized in France earlier, with known French recipes from the 19th centu
Bizcocho — The statement that the word bizcocho comes from Latin 'bis coctus' meaning 'cooked twice' and that this is why it was often soaked in wine due to its low humidity is misleading; the soaking in wine is a historical practice for certain dry biscuits, not a direc
Champús — The entry states that in Ecuador, champús uses 'lemon tree leaves,' but the widely-known Ecuadorian recipe uses 'orange tree leaves' (or 'hojas de naranjo'), not lemon tree leaves.
Champús — The entry claims champús 'is thought to have originated in southwestern Colombia,' but the LORE section notes origins are uncertain and mentions Ecuadorian indigenous funeral rituals, which contradicts a definitive origin claim; the entry should reflect uncert
Chifle — The entry states that the word 'chifle' does not appear in the dictionary of the Spanish language, but it does appear in the Diccionario de la Real Academia Española (RAE) as a term for a fried plantain chip in some regions.
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