orthochromatic
(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.
A surname.
Being uniformly sensitive across the entire visible range, and thus reproducing colours faithfully / (photography) Sensitive to all colours except red
plural of redpoll
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DiQt（ディクト）
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