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[7] [6] [9] But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. [7] A turn of the 15th century herbal has a recipe for figee: Nym figes, & boille hem in wyn, & bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, & hole resons / dresse hit / florisshe it a ...
The filling can be made with dried fruits like figs, dates, or nuts such as pistachios or walnuts, and occasionally almonds. [1 ... Food portal; References
They do not say directly that figs reproduce sexually, however. [19] Figs were also a common food source for the Romans. Cato the Elder, in his c. 160 BC De Agri Cultura, lists several strains of figs grown at the time he wrote his handbook: the Mariscan, African, Herculanean, Saguntine, and the black Tellanian. [20]
The tear-dropped pod know as a fig may seem like a fruit, but it's actually a flower. And that's just one of the jaw-dropping facts to learn about them.
Its common name is white fig; it is locally known as pilkhan and in the Kunwinjku language it is called manbornde. [3] Like many figs, its fruits are edible. One of the most famous specimens of this tree is the Curtain Fig Tree of the Atherton Tableland , near Cairns, a popular tourist attraction. [ 4 ]
Pakistani food makes use of fresh, hand-pounded masalas. Ghee is used, but the main component of the meal or a dish is meat (beef, lamb, chicken, goat, or fish), and vegetables are sparingly used. Surprisingly, Pakistani food also makes extensive use of olive oil. Sparingly used vegetables does not mean there is no vegetarian food on the menu
Ficus racemosa, the cluster fig, red river fig or gular, [2] is a species of plant in the family Moraceae. It is native to Australia and tropical Asia. It is native to Australia and tropical Asia. It is a fast-growing plant with large, very rough leaves, usually attaining the size of a large shrub, although older specimens can grow quite large ...
Paya is a traditional food from South Asia. [1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters of a cow, goat, buffalo, or sheep, cooked with various spices.