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Pimento Loaf
A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (''Capsicum annuum'') that measures long and wide (medium, elongate). Description and habitat Pimientos can have various colors including yellow, green, red, and maroon. Like most peppers, immature pods are green and develop other colors as they reach maturity. The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. Peppers grow in hardiness zones 4 through 12. Name Spanish and Portuguese both come from Latin ("pigment; coloring") and came to be used for bell peppers. The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as and in Portuguese as . Note that in Jamaican English ''pimento'' usually refers to allspice (''Pimenta dioica''). Uses "Sweet" (i.e., neither sour nor savory) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces Berry, berries of many colors including red, green, and yellow, often with pungent taste. It is also one of the oldest Cultivated plant taxonomy, cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus ''Capsicum'' has over 30 species but ''Capsicum annuum'' is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental. Name The genus name ''Capsicum'' derives from a Koine Greek, Greek-based derivative of the Contemporary Latin, Latin word ''capto'', meaning "to grasp, to seize", in reference to the heat or pungency of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican English
Jamaican English, including Jamaican Standard English, is the variety of English native to Jamaica and is the official language of the country. A distinction exists between Jamaican English and Jamaican Patois (a creole language), though not entirely a sharp distinction so much as a gradual continuum between two extremes. Jamaican English tends to follow British English spelling conventions. Sociolinguistics There are several language varieties that have significantly impacted the Jamaican dialect of English. English was introduced into Jamaica in 1655, because of British colonisation. British English was spread through post-primary education, and through British teachers that immigrated to Jamaica. Standard English in Jamaica conflated with the British standard. Individuals who speak the standard variety are often considered to be of a higher social class; the people who speak more standard English than patois are known as “uptown” Also, American English Amer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Cultivars
This is a list of ''Capsicum'' cultivars belonging to the five major species of cultivated peppers (genus ''Capsicum''): ''Capsicum annuum, C. annuum'', ''Capsicum chinense, C. chinense'', ''Capsicum baccatum, C. baccatum'', ''Capsicum frutescens, C. frutescens'', and ''Capsicum pubescens, C. pubescens''. Due to the large and changing number of cultivars, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 5000 pepper varieties that exist. Overview There are perhaps fifty thousand ''Capsicum'' cultivars grown worldwide. The National Plant Germplasm System, USDA-ARS GRIN seed collection contains 6,200 ''Capsicum'' accessions alone, including 4,000 ''Capsicum annuum'' accessions. The other ''Capsicum'' species in the United States Department of Agriculture, USDA germplasm Gene bank, repository include: ''Capsicum chinense, C. chinense, Capsicum baccatum, C. baccatum, Capsicum frutescens, C. frutescens, Capsicum pubescens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimento Loaf
A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (''Capsicum annuum'') that measures long and wide (medium, elongate). Description and habitat Pimientos can have various colors including yellow, green, red, and maroon. Like most peppers, immature pods are green and develop other colors as they reach maturity. The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. Peppers grow in hardiness zones 4 through 12. Name Spanish and Portuguese both come from Latin ("pigment; coloring") and came to be used for bell peppers. The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as and in Portuguese as . Note that in Jamaican English ''pimento'' usually refers to allspice (''Pimenta dioica''). Uses "Sweet" (i.e., neither sour nor savory) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimento Cheese
Pimento cheese (or pimiento cheese) is a spread typically made of cheese, mayonnaise, and pimentos and is typically served on crackers and vegetables or in sandwiches. There are ingredient variations among family recipe, commercial recipe, and regional versions. Although the recipe has its origins in the northern United States, it is generally most closely associated with the cuisine of the Southern United States. Origins and history The dish has its origins in the Northern United States in the early 20th century as a homemade snack spread created by mixing chopped pimiento peppers with soft cheese such as Neufchatel or cream cheese. A 1908 ''Good Housekeeping'' recipe called for soft cream cheese and minced pimentos. In 1909, Eva Green Fuller's ''Up-to-Date Sandwich Book'' included a recipe calling for pimentos and Neufchatel. By 1910 commercial versions had appeared, and ads appeared in parts of the north. According to food writer Robert F. Moss, writing in ''Serious Eats' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guar Gum
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder. Production and trade The guar bean is principally grown in India, Pakistan, the United States, Australia and Africa. India is the largest producer, accounting for nearly 80% of world production. In India, Rajasthan, Gujarat, and Haryana are the main producing regions. The US has produced 4,600 to 14,000 tonnes of guar over the last 5 years. Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres. The world production for guar gum and its derivatives is about 1.0 million tonnes. Non-food guar gum accounts for about 40% of the total demand. Properties Chemical composition Chemically, guar gum is an exo- polysac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Alginate
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. When the alginic acid binds with sodium and calcium ions, the resulting salts are known as alginates. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular, or powdered forms. It is a significant component of the biofilms produced by the bacterium ''Pseudomonas aeruginosa'', a major pathogen found in the lungs of some people who have cystic fibrosis. The biofilm and ''P. aeruginosa'' have a high resistance to antibiotics, but are susceptible to inhibition by macrophages. Alginate was discovered by British chemical scientist E. C. C. Stanford in 1881, and he patented an extraction process for it in the same year. The alginate was extracted, in the original patent, by first soaking the algae in water or diluted acid, then extracting the alginate by soaking it in sodium carbonate, and finall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive
The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean Basin, with wild subspecies in Africa and western Asia; modern Cultivar, cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. The olive is the type species for its genus, ''Olea'', and lends its name to the Oleaceae plant family, which includes species such as Syringa vulgaris, lilac, jasmine, forsythia, and Fraxinus, ash. The olive fruit is classed botanically as a drupe, similar to the cherry or peach. The term oil—now used to describe any Viscosity, viscous Hydrophobe, water-insoluble liquid—was virtually synonymous with olive oil, the Vegetable oil, liquid fat made from olives. The olive has deep historical, economic, and cultural significance in the Mediterranean; Georges Duhamel (author), George ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices. Several unrelated fragrant shrubs are called "Carolina allspice" ('' Calycanthus floridus''), "Japanese allspice" ('' Chimonanthus praecox''), or "wild allspice" ('' Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loanword
A loanword (also a loan word, loan-word) is a word at least partly assimilated from one language (the donor language) into another language (the recipient or target language), through the process of borrowing. Borrowing is a metaphorical term that is well established in the linguistic field despite its acknowledged descriptive flaws: nothing is taken away from the donor language and there is no expectation of returning anything (i.e., the loanword). Loanwords may be contrasted with calques, in which a word is borrowed into the recipient language by being directly translated from the donor language rather than being adopted in (an approximation of) its original form. They must also be distinguished from cognates, which are words in two or more related languages that are similar because they share an etymological origin in the ancestral language, rather than because one borrowed the word from the other. Examples and related terms A loanword is distinguished from a calque (or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
