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Roasted Grain Drink
A cereal coffee (also known as grain coffee, roasted grain drink or roasted grain beverage) is a hot drink made from one or more cereal grains roasted and commercially processed into crystal or powder form to be reconstituted later in hot water. The product is often marketed as a caffeine-free alternative to coffee and tea, or in other cases where those drinks are scarce or expensive. Several well-known cereal coffee brands are Nestlé Caro, Postum, and Inka. Other brands can be found at health food stores and at some grocery stores. Some common ingredients include toasted barley, malted barley, rye, chicory, molasses, brown rice, chickpeas, sorghum, and beet root. Use Poland Grain coffee came to Poland from Prussia (at the end of the 18th century), but since then little has changed in the production of this drink. Just like in the past, it is made from roasted rye grains, wheat (including spelt from organic farming) or barley, and sometimes also from dandelion root, sugar b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasted Grain Beverage Kawa Zbozowa Poland
Roasting is a list of cooking techniques, cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the Flavor (taste), flavor through caramelization and Maillard reaction, Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root vegetable, root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken (food), chicken or roasted Squash (plant), squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit (cooking aide), spit or rotisserie. If a pan is used, the j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podpiwek
Podpiwek is a Polish and Lithuanian Soft drink, non-alcoholic beverage (even though it contains a small amount of alcohol, about 0.5%). It is usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation. Often created as a byproduct during beer production, it was a common drink of women and children. Famous brands * Podpiwek Kuyavia, kujawski * Podpiwek Jędrzej * Podpiwek Lubusz Voivodeship, Lubuski * Podpiwek Obolon (company), Obołoń * Podpiwek Warmia, warmiński See also * Kvass * Hardaliye * Malt beer References * * References Non-alcoholic drinks Polish drinks Fermented drinks Soft drinks Lithuanian drinks {{Lithuania-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genmaicha
is a Japanese brown rice green tea consisting of green tea mixed with Roasting, roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full, nutty flavor. It is considered easy to drink and makes the stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called . ''Matcha-iri genm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice Green Tea
Brown rice green tea is a green tea blended with roasted brown rice. In Korea, it is called ''hyeonmi-nokcha'' (, literally "brown rice green tea") and is considered a blend of ''nokcha'' (green tea) and ''hyeonmi-cha'' (brown rice tea). In Japan, green tea blended with puffed brown rice is called ''genmaicha'' (literally, "brown rice tea"). Preparation In Korea, ''hyeonmi-nokcha'' is made by blending '' jeungje-cha'' (green tea that was steamed, not roasted, before being dried) leaves and roasted brown rice. Popular in both the loose and tea bag forms, brown rice green tea varieties are produced by Hankook Tea and Sulloc Tea. Nutrition of brown rice green tea contains , carbohydrate, protein, fat, and sodium. Few of these nutrients will be present in the brewed liquid. Gallery File:Hyeonmi-nokcha.jpg, ''Hyeonmi-nokcha'' File:Hyeonmi nokcha-Brown Rice Green Tea.jpg, ''Hyeonmi-nokcha'' tea bag See also * Genmaicha is a Japanese brown rice green tea consisting of gree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicklepod Tea
''Gyeolmyeongja-cha'' () or sicklepod tea is a tea made from roasted (but not ground) seeds of '' Senna'' (formerly ''Cassia'') spp., especially '' S. obtusifolia'' and '' S. tora''. Ingredient The roasted seeds of ''gyeolmyeongja'' () are used, this being the Korean name for (Chinese: zh, p=jué míng zǐ, labels=no, Japanese: ), i.e., the seeds of the ''Cassia'' ('' Senna'') genus of leguminous plants, particularly '' S. obtusifolia'' and '' S. tora''. One source however identifies the ingredient as a plant related to ''Cassia nomame'', synonymous with '' Chamaecrista nomame''. Preparation About of dried sicklepod seeds are roasted, and decocted in around of water. Sugar or honey is not added. Use The name ''gyeolmyeongja'' means "the seed that brightens the eyes". ''Gyeolmyeongja-cha'' is also used as herbal medicine. Similar beverages In Japan, the ''habu-cha'' originally referred to an infusion of roasted cassia seeds brewed from ''habusō'' or '' S. occidental ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat Tea
Buckwheat tea, known as ''memil-cha'' () in Korea, ''soba-cha'' () in Japan, and ''kuqiao-cha'' ( zh, s=苦荞茶, t=苦蕎茶, labels=no) in China, is a tea made from roasted buckwheat. Like other traditional Korean teas, ''memil-cha'' can be drunk either warm or cold and is sometimes served in place of water. Recently, tartari buckwheat grown in Gangwon Province is popular for making ''memil-cha'', as it is nuttier and contains more rutin. Preparation Buckwheat is husked, cooked, and dried then pan-fried without oil. For one part of buckwheat, ten parts of water are used. of roasted buckwheat is added to water and infused for 2–4 minutes. See also * ''Bori-cha'' – barley tea * ''Hyeonmi-cha'' – brown rice tea * ''Oksusu-cha'' – corn tea * Roasted grain beverage * List of buckwheat dishes This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its pseudocereal, grain-like seeds and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Job's Tears Tea
''Yulmu-cha'' () is a tea made of roasted, powdered ''yulmu'' (grains of ''Coix lacryma-jobi'' var. ''ma-yuen''), sometimes mixed with nuts such as walnut. The tea, usually served hot, is also often sold through vending machines in South Korea. See also * Traditional Korean tea Korean tea is a beverage consisting of boiled water infused with leaf, leaves (such as the tea plant ''Camellia sinensis''), roots, flowers, fruits, grains, edible mushrooms, or edible seaweed, seaweed. It may or may not contain tea leaves. Hi ... References Herbal teas Korean tea {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tea
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffeine-free infusion is a popular hot drink in winter. Along with ''bori-cha'' (barley tea), ''oksusu-cha'' is one of the free grain teas served in many restaurants in place of water. In Gangwon Province, the tea is called ''gangnaengi-cha'' ()—''gangnaengi'' is a Gangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households. Preparation Traditionally, corn kernels are dried and roasted to prepare ''oksusu-cha''. The roasted corn kernels are then boiled in water until the tea turns yellow. The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired. Roasted corn kernels are available at groceries, traditional mark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sungnyung
''Sungnyung'' () is a Traditional food, traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.Nurungji at Encyclopedia of Korean Culture History Records of ''sungnyung'' can be found in the late Joseon era documents of ''Imwŏn kyŏngjeji'' (). Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making ''sungnyung'' would not only prevent waste of the remaining ri ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice Tea
Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice. Preparation This tea is prepared by infusing roasted brown rice in boiling water. Brown japonica rice is typically used in Korea. The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around of roasted brown rice is added to of boiling water and simmered for a short time, around five to ten minutes. Rice grains may be strained before serving. The beverage may range from pale yellow to light golden brown in color. Pre-roasted rice used to make ''hyenomi-cha'' is available commercially in groceries, traditional markets, and supermarkets in Korea and Korean groceries overseas. File:Roasted brown rice.jpg, Roasted brown rice File:Hyeonmichaboiling.jpg, A pot of boiling brown rice tea Similar drinks and blends ''Hyeonmi-cha'' ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Tea
Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China, Japan, and Korea. It has a toasty, bitter flavor. In Korea, the tea is consumed either hot or cold, often taking the place of drinking water in many homes and restaurants. In Japan, it is usually served cold and is a popular summertime refreshment. The tea is also widely available in tea bags or bottled in Korea and Japan. Etymology In China, barley tea is called ''dàmài-chá'' (; ) or ''mài-chá'' (; ), in which ''dàmài'' (; ) or ''mài'' (; ) means "barley" and ''chá'' () means "tea". In Japan, barley tea is called ''mugi-cha'' (), which shares the same Chinese characters as Chinese ''mài-chá'' (; ), or ''mugi-yu'' (; ), in which ''yu'' (; ) also means "hot water". In Korea, barley tea is called ''bori-cha'' (), in which the native Korean ''bori'' () means "barley" and Sino-Korean ''cha'' () shares the same Chinese character meaning "tea". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after India, representing 17.4% of the world population. China spans the equivalent of five time zones and Borders of China, borders fourteen countries by land across an area of nearly , making it the list of countries and dependencies by area, third-largest country by land area. The country is divided into 33 Province-level divisions of China, province-level divisions: 22 provinces of China, provinces, 5 autonomous regions of China, autonomous regions, 4 direct-administered municipalities of China, municipalities, and 2 semi-autonomous special administrative regions. Beijing is the country's capital, while Shanghai is List of cities in China by population, its most populous city by urban area and largest financial center. Considered one of six ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
