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Peppadew is a trademarked brand name of South African food company Peppadew International (Pty) Ltd. for a pickled version of the Juanita pepper. [1] Peppadew International produces and markets a variety of food products under the Peppadew brand, including jalapeño peppers, Goldew peppers, pickled onions, hot sauces, pasta sauces and relishes, but is best known for its sweet piquanté pepper ...
Peppadews, the fruit for which the winery was named, were first planted in 2008. [4] In 2012, Peppadew Fresh received a $260,000 grant from the United States Department of Agriculture to expand production and distribution. [5] [6] It was the only farm in the United States that cultivated peppadews, a pepper cultivar discovered in South Africa ...
Traditionally indigenous peoples have collected the fruit and matured it in tepid water in order to prepare drinks and also to extract its oil. [5] Its drupes are 8–10% oil. The rachis have been used to manufacture arrows and the leaves to make baskets and construct provisional housings. [ 5 ]
In Greek mythology, the Oenotropae (Ancient Greek: Οἰνοτρόπαι, "the women who change (into) wine") or Oenotrophae (Ancient Greek: Οἰνοτρόφαι, the "Winegrowers") were the three daughters of Anius and Dryope.
Saba senegalensis, known as weda in the Moore, French, and English languages and ‘’madd’’ in Wolof and ‘’laare’’ in Pulaar, is a fruit-producing plant of the Apocynaceae [1] family, native to the Sahel region of sub-Saharan Africa. It has several common names in various West African languages.
Canada, Mexico, and the United States are home to a number of edible fruit; however, only three are commercially grown (grapes, cranberries, and blueberries). Many of the fruits below are still eaten locally as they have been for centuries and others are generating renewed interest by eco-friendly gardeners (less need for bug control) and chefs ...
Istra is an extra-virgin olive oil, produced in an area where olive trees have been present since Ancient Roman times. The olive oil is bitter and has a high oleic acid content (generally >74 %) and linolenic acid <10 %. [3] Istarski pršut / Istrski pršut: parts of Croatian and Slovenian Istria
The sap of the palm can be fermented into raffia wine. [2] It is traditionally collected by cutting a box in the top of the palm and suspending a large gourd below to collect the milky white liquid. Unlike with oil palms, this process kills the tree. Sap from both the raffia and oil palms can be allowed to ferment over a few days.