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Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use.
Rice glue (Japanese: 続飯, romanized: sokui) is a gel or liquid adhesive made of a smooth mush of well-cooked white rice, diluted to the desired thickness with water. [ 1 ] [ 2 ] It has been used since antiquity for various arts and crafts; for instance, it is a woodworking [ 1 ] and paper glue. [ 2 ]
The filament is made up of eleven smaller "protofilaments", nine of which contains flagellin in the L-type shape and the other two in the R-type shape. [6] The helical N-and C-termini of flagellin form the inner core of the flagellin protein, and is responsible for flagellin's ability to polymerize into a filament. The middle residues make up ...
Wild rice is a hearty ingredient that makes an excellent side dish in colder weather. But what is it exactly? You may be surprised to learn the difference.
Bugak (부각) is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine. [1] It is made by deep frying dried vegetables or seaweed coated with chapssal-pul (찹쌀풀; glutinous rice paste) and then drying them again. [2]
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
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