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Bellam Javan 140813-0826 Bo
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. Etymology Jaggery comes from Portuguese terms , , borrowed from Malayalam (), which is borrowed from Sanskrit (). It is a doublet of sugar. Origins and production Jaggery is made of the products of sugarcane and the toddy palm tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
US Penny
The penny, officially known as the cent, is a coin in the United States representing one-hundredth of a United States dollar, dollar. It has been the lowest face-value physical unit of U.S. currency since the abolition of the Half cent (United States coin), half-cent in 1857 (the abstract Mill (currency), mill, which has never been minted, equal to a tenth of a cent, continues to see limited use in the fields of taxation and finance). The United States Mint, U.S. Mint's official name for the coin is "wikt:cent, cent" and the United States Department of the Treasury, U.S. Treasury's official name is "one cent piece". The wikt:colloquial, colloquial term ''penny'' derives from the Penny (British decimal coin), British coin of the same name, which occupies a similar place in the British system. ''Pennies'' is the plural form (not to be confused with ''pence'', which refers to the Penny, unit of currency). The first U.S. cent was Fugio cent, produced in 1787, and the cent has b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The Sugar refinery, sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanskrit
Sanskrit (; stem form ; nominal singular , ,) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in northwest South Asia after its predecessor languages had Trans-cultural diffusion, diffused there from the northwest in the late Bronze Age#South Asia, Bronze Age. Sanskrit is the sacred language of Hinduism, the language of classical Hindu philosophy, and of historical texts of Buddhism and Jainism. It was a lingua franca, link language in ancient and medieval South Asia, and upon transmission of Hindu and Buddhist culture to Southeast Asia, East Asia and Central Asia in the early medieval era, it became a language of religion and high culture, and of the political elites in some of these regions. As a result, Sanskrit had a lasting effect on the languages of South Asia, Southeast Asia and East Asia, especially in their formal and learned vocabularies. Sanskrit generally connotes several Indo-Aryan languages# ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malayalam
Malayalam (; , ) is a Dravidian languages, Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (union territory), Puducherry (Mahé district) by the Malayali people. It is one of 22 Languages with official status in India, scheduled languages of India. Malayalam was designated a "Classical Languages of India, Classical Language of India" in 2013. Malayalam has official language status in Kerala, Lakshadweep and Puducherry (Mahé, Puducherry, Mahé), and is also the primary spoken language of Lakshadweep. Malayalam is spoken by 35.6 million people in India. Malayalam is also spoken by linguistic minorities in the neighbouring states; with a significant number of speakers in the Kodagu and Dakshina Kannada districts of Karnataka, and Kanyakumari district, Kanyakumari, Coimbatore district, Coimbatore and Nilgiris district, Nilgiris district of Tamil Nadu. It is also spoken by the Malayali diaspora, Malayali Diaspora wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jagra
Jagarata (), also commonly rendered jagrata, is the Sanskrit term for wakefulness and vigilance. It of the four states of consciousness in Hindu philosophy. It is that part of consciousness when a person or being can sense this physical universe. Other states of consciousness are svapna, sushupti, and turiya In Hindu philosophy, ''turiya'' (Sanskrit: तुरीय, meaning "the fourth"), also referred to as chaturiya or chaturtha, is the true self (''atman'') beyond the three common states of consciousness (waking, dreaming, and dreamless deep slee .... References Hindu philosophical concepts Sanskrit words and phrases [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of English cuisine, England, Scottish cuisine, Scotland, Welsh cuisine, Wales, and Northern Irish cuisine, Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts, however it has been significantly influenced and shaped by subsequent waves of conquest, notably that of the Roman conquest of Britain, Romans, Anglo-Saxon settlement of Britain, Anglo-Saxons, Viking activity in the British Isles, Vikings, and the Norman Conquest, Normans; waves of migration, notably immigrants from British Indians, India, British Bangladeshis, Bangladesh, British Pakistanis, Pakistan, British Jamaicans, Jamaica and the wider British African-Caribbean people, Caribbean, British Chinese, China, Italians in the United Kingdom, Italy, South Africans in the United Kingdom, South Africa, and Eastern Europe, primarily Poles in the Unite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. Despite being relatively restricted to an Atlantic Ocean, Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French cuisine, French and Mediterranean cuisine, Mediterranean influences. The influence of Portugal's spice trade in the Portuguese East Indies, East Indies, Africa, and the Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg, used in meat, fish or multiple savoury dishes from Continental Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muscovado
Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar. Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest producer and consumer of muscovado is India. Terminology The English name "muscovado" is derived from a corruption of Portuguese ' (unrefined sugar). The Indian English names for this type of sugar are ''khandsari'' and ''khand'' (sometimes spelled ''khaand''). There is no legal definition of muscovado, and no international standards for it such as ''Codex Alimentarius'' or ''Protected Designation of Origin''. This has led to manufacturers calling various sugar products "muscovado", and has led to conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagasse
Bagasse ( ) is the dry pulpy fibrous material that remains after crushing sugarcane or sorghum stalks to extract their juice. It is used as a biofuel for the production of heat, energy, and electricity, and in the manufacture of pulp and building materials. Agave bagasse is similar, but is the material remnants after extracting blue agave sap. Etymology The word comes from ''bagasse'' (French) and ''bagazo'' (Spanish), meaning ''refuse'' or ''trash''. It originally referred to the material left after pressing olives, palm nuts, and grapes. The word eventually came to be used in the context of processing of plants such as sugarcane and sugar beets. Today, it usually refers to by-products of the sugarcane mill. Description Bagasse is the solid by-product when the liquid components are extracted from plants. Much of the core of those plants is a heterogeneous "pith" fibre. This fibre is primarily parenchyma tissue, along with bast, rind, or stem fibers of the sclerenchyma. Here ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
