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Cyperus esculentus (also called chufa, [3] tiger nut, [4] atadwe, [5] yellow nutsedge, [6] earth almond, and in Chishona, pfende [7]) is a species of plant in the sedge family widespread across much of the world. [8]
The major ingredients used in making the drink are tiger nut, dates, and coconut. Cinnamon, coffee, vanilla essence, sugar and honey are also added to give a unique taste and preserve the freshness of the drink. [7] [8] It is naturally dairy-free, gluten-free, and vegan. [9] Chaff are removed from the blended tiger nut. Tiger nut drink is ...
It is made from soaked, ground and sweetened tiger nuts. [1] [13] [14] According to researchers at the University of Ilorin, kunnu made from tiger nuts is an inexpensive source of protein. [citation needed] The Valencian or Chufa horchata is made with dried and sweetened tiger nuts (Cyperus esculentus). [1]
From an alternative name: This is a redirect from a title that is another name or identity such as an alter ego, a nickname, or a synonym of the target, or of a name associated with the target.
The tiger nut: cocktail nut of which the crispy layer has several colours. This variant was developed in the mid-1990s. The Japanese cocktail nut: nut with a smooth, hard layer that can be found in the Japanese mix. These are somewhat sweet in taste. The oriental cocktail nut: cocktail nut curry, cumin, onion, garlic and coriander.
Euell Gibbons Biography by John Kallas, Ph.D., Institute for the Study of Edible Wild Plants and Other Foragables. Article with Photograph; Euell Gibbons Biography by John Sunder. The Handbook of Texas Online; New York Times appreciation of Euell Gibbons by John McPhee Wild Man; Euell Gibbons Post Grape Nuts on YouTube, 1974.
A small bowl of mixed nuts An assortment of mixed nuts A culinary nut is a dry, edible fruit or seed that usually, but not always, has a high fat content. Nuts are used in a wide variety of edible roles, including in baking, as snacks (either roasted or raw), and as flavoring. In addition to botanical nuts, fruits and seeds that have a similar appearance and culinary role are considered to be ...
The Tiger Who Came to Tea is a short children's story, first published by William Collins, Sons in 1968, written and illustrated by Judith Kerr. [1] The book concerns a girl called Sophie, her mother, and an anthropomorphised tiger who invites himself to their afternoon tea and consumes all the food and drink they have.
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