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The genus name Chenopodium is composed of two words coming from the Greek χήν,-νός, goose and πόδῖον, podion "little foot", or "goose foot", because of the resemblance of the leaves with the trace of a goose's foot. [24] The specific epithet quinoa is a borrowing from the Spanish quinua or quinoa, itself derived from Quechua kinuwa.
The Neolithic founder crops (or primary domesticates) are the eight plant species that were domesticated by early Holocene (Pre-Pottery Neolithic A and Pre-Pottery Neolithic B) farming communities in the Fertile Crescent region of southwest Asia, and which formed the basis of systematic agriculture in the Middle East, North Africa, India ...
Wild cereals and other wild grasses in northern Israel. Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
Quinoa, a common pseudocereal. A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses).Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being processed like a cereal: their seed can be ground into flour and otherwise used as a cereal.
Chenopodium album var. album – temperate Eurasia and Indian subcontinent, North Africa, and Ethiopia Chenopodium album var. missouriense ( Aellen ) Bassett & Crompton (synonym Chenopodium missouriense Aellen ) – eastern and central United States
Bagrry's is the second biggest Indian brand of breakfast cereals in India after Kellogg's. [5] Bagrry's product includes breakfast cereals such as muesli, oats, corn flakes plus, choco+ and a range of healthy foods such as bran, organic quinoa, chia seed, apple cider vinegar, peanut butter, and makhana. [1] [6]
Murghi Shorba is an Indian spiced chicken soup, and Dr. Mohr says this recipe has a ton going for it. "This soup is likely rich in protein from the chicken and offers anti-inflammatory benefits ...
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.