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Maté (/ ˈ m ɑː t eɪ / MAH-tay; Spanish: mate, Portuguese: ) is a traditional South American caffeine-rich infused herbal drink.It is also known as chimarrão [a] in Portuguese, cimarrón [b] in Spanish, and kaʼay in Guarani. [1]
The tree is winter-hardy and drought-resistant, growing 5–8 m (16–26 ft) tall in the wild (<5 m under cultivation), with a globular crown and very dark purplish-brown bark. [ citation needed ] New shoots are dark purple, and leaves range from purplish when new to dark green when mature.
The abbreviation is not always a short form of the word used in the clue. For example: "Knight" for N (the symbol used in chess notation) Taking this one stage further, the clue word can hint at the word or words to be abbreviated rather than giving the word itself. For example: "About" for C or CA (for "circa"), or RE.
It is a deciduous tree growing to 15–20 m (49–66 ft) (rarely to 30 m or 98 ft) tall with a trunk up to 1 m (3 ft 3 in) diameter, though it can also be a shrub 2–3 m (6.6–9.8 ft) tall on exposed sites. The bark is brown, smooth on young trees, becoming fissured and flaky on old trees. The winter buds are green, with a sticky resinous ...
Grevillea robusta is a fast-growing evergreen tree with a single main trunk, growing to 5–40 m (20–100 ft) tall. The bark is dark grey and furrowed. The bark is dark grey and furrowed. Its leaves are fern-like, 10–34 cm (4–10 in) long, 9–15 cm (4–6 in) wide and divided with between 11 and 31 main lobes.
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Strychnos nux-vomica, the strychnine tree, [2] also known as nux vomica, poison fruit, semen strychnos, and quaker buttons, is a deciduous tree native to India and to southeast Asia. It is a medium-sized tree in the family Loganiaceae that grows in open habitats. Its leaves are ovate and 5–9 centimetres (2–3.5 in) in size. [3]
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes: