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The shrub produces a fruit resembling a swollen pod, 5–6 cm long and is pointed at both ends. The fruit pods are scattered by the wind, and when they fall and roll upon the ground they break-open and their seeds scatter everywhere. [222] These seeds are edible. [9] Cordia sinensis: Cordia
Fruit was an important source of food for the Israelites, particularly grapes, olives, and figs. Grapes were grown mostly for wine, although some were eaten fresh at harvest time, or dried as raisins for storage, while olives were grown exclusively for their oil, until the Roman period.
Malva nicaeensis is a species of flowering plant in the mallow family known by the common names bull mallow [1] and French mallow. [2] It grows up to 60 centimetres (24 in) tall, producing pinkish flowers. It grows in the Middle East, where it has variously served as food.
Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya, molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.
Every Thanksgiving dessert table calls for a banana bread. This version is truly outstanding and so delicious. It’s a paleo recipe that’s made with coconut and almond flours.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
General common names include Indian mallow [7] and velvetleaf; [8] ornamental varieties may be known as room maple, parlor maple, or flowering maple. The genus name is an 18th-century Neo-Latin word [ 9 ] that came from the Arabic ’abū-ṭīlūn ( أبو طيلون ), [ 10 ] the name given by Avicenna to this or a similar genus.
The sub testu method involved baking bread underneath a hot cover or hot coals. These baking covers are typically ceramics with pie-shaped lids and foot-long sides. Although none of the examples have handles or holes at the top, some have flanges on the sides. Bread could also be cooked in earthenware vessels. [4]