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Ara (drink)
Ara, or Arag, ( Tibetan and Dzongkha: ཨ་རག་; Wylie: ''a-rag''; "alcohol, liquor") is a traditional alcoholic beverage consumed in Bhutan. Ara is made from native high-altitude tolerant barley, rice, maize, millet, or wheat, and may be either fermented or distilled. The beverage is usually a clear, creamy, or white color. Production Ara is most commonly made from rice or maize at private homes or farms. Ara may be either fermented or distilled, and in Bhutan is only legally produced and consumed privately. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan. Previously, private individuals sold ara through shopkeepers despite the prohibition and faced a harsh government crackdown. However, because Ara returns far more profit than other forms of maize, many Bhutanese farmers have pressed for legal reform. The Bhutanese government, meanwhile, is intent on discouraging excessive alcohol consumption, abuse, and associated diseases th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arak (drink)
Arak or araq (Arabic: عرق, is a distilled Levantine spirit of the anise drinks family. Composition Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. Dates, figs, and other fruits are sometimes added.Rob DeSalle & Ian Tattersall, ''Distilled: A Natural History of Spirits'' (Yale University Press: 2022, pp. 264-65. Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (140 proof). A 53% ABV is considered typical.Zoe SottileIt's one of the world's oldest spirits. Now it's making a comeback CNN (June 27, 2023).Neil MacFarquhar ''New York Times'' (January 19, 2005). Etymology The word ''arak'' comes from Arabic ' (, meaning 'perspiration'). Its pronunciation varies depending on the regional varieties of Arabic, e.g.: or . Production and consumption Arak is a traditional alcoholic beverage of the Levant and Eastern Mediterranean.''The SAGE E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuensel
(; ) is the national newspaper of the Kingdom of Bhutan. It was the only local newspaper available in Bhutan until 2006 when two more newspapers were launched. The government of Bhutan owns 51% of while 49% is held by the public. is published in two language editions: Dzongkha (the national language) and English, everyday except Sunday with a total weekly circulation of more than 15,000 copies and an average weekly readership of 130,000. The paper is distributed throughout the country by a string of sales agents appointed in all the dzongkhags, dungkhags and towns, while subscribers overseas are fed through mail service/e-mail. Subscribers also get a PDF version of the paper. History was founded in 1965 and it used to be published by Mani printing press in Kalimpong as an internal government bulletin. Kinley Dorji, who graduated from Columbia University, New York with a master's degree in journalism, served as editor of , and later as both editor-in-chief and manag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzyme, enzymatically convert polysaccharides to sugar and then to ethanol. The Chinese ''mijiu'' (most famous being ''huangjiu''), Japanese ''sake'', and Korean ''cheongju (beverage), cheongju'', ''dansul'' and ''takju'' are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% alcohol by volume, ABV, and is typically served warm. One panel of taste testers arrived at as an optimum serving temperature. Rice wines are drunk as a wine and food pairing, dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to flavoring, add flavors or to neutralize unwanted tastes in certain food items (e.g. sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called '' tsampa'', is the staple food of Tibet, as well as '' Sha phaley'' (meat and cabbage in bread). '' Balep'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moonshine
Moonshine is alcohol proof, high-proof liquor, traditionally made or distributed alcohol law, illegally. The name was derived from a tradition of distilling the alcohol (drug), alcohol at night to avoid detection. In the first decades of the 21st century, commercial distilleries have adopted the term for its outlaw cachet and have begun producing their own legal "moonshine", including many novelty flavored varieties, that are said to continue the tradition by using a similar method and/or locale of production. In 2013, moonshine accounted for about one-third of global alcohol consumption. Terminology Different languages and countries have their own terms for moonshine . Fractional crystallization The ethanol may be concentrated in fermented beverages by means of freezing. For example, the name ''Applejack (drink), applejack'' derives from the traditional method of producing the drink, ''wikt:jack#Verb, jacking'', the process of Freeze distillation#Freeze distillation, fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called '' tsampa'', is the staple food of Tibet. It is eaten mostly mixed with the national beverage Butter tea. Meat dishes are likely to be yak, goat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Health In Bhutan
Health in Bhutan is one of the government of Bhutan, government's highest priorities in its scheme of development and modernization. Health and related issues are overseen by the Ministry of Health, itself represented on the executive Lhengye Zhungtshog (cabinet) by the Minister of Health. As a component of Gross National Happiness, affordable and accessible health care is central to the public policy of Bhutan. The Constitution of Bhutan charges the government of Bhutan, Royal Government with ensuring a "safe and healthy environment," and with providing "free access to basic public health services in both modern and traditional medicines". The Human Rights Measurement Initiative finds that Bhutan is fulfilling 85.5% of what it should be fulfilling for the right to health based on its level of income. When looking at the right to health with respect to children, Bhutan achieves 91.8% of what is expected based on its current income. In regards to the right to health amongst the ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Bhutan
Cradled in the folds of the Himalayas, Bhutan has relied on its geographical isolation to protect itself from outside cultural influences. A sparsely populated country bordered by India to the south, and China to the north, Bhutan has long maintained a policy of strict isolationism, both culturally and economically, with the goal of preserving its cultural heritage and independence. Only in the last decades of the 20th century were foreigners allowed to visit the country, and only then in limited numbers. In this way, Bhutan has successfully preserved many aspects of its culture, which dates directly back to the mid-17th century. Modern Bhutanese culture derives from ancient culture. This culture affected the early growth of this country. Dzongkha and Sharchop, the principal Bhutanese languages, are closely related to Tibetan, and Bhutanese monks read and write the ancient variant of the Tibetan language, known as ''chhokey''. The Bhutanese are physically similar to the Tibet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhutanese Cuisine
A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes. Other staples include buckwheat and increasingly maize. Regional cuisines Buckwheat is eaten mainly in Bumthang, maize in the eastern districts, and rice is eaten across the country. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, fiddle heads, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. ''Zow shungo'' is a rice dish mixed with leftover vegetables. '' Ema datshi'' is a spicy dish made with large or small green or red chili peppers in a cheesy sauce (similar to chile con queso), which might be called the national dish for its ubiquity and the pride that the Bhutanese have for it. Other foods include ''jasha maru'' (a chicken dish), ''phaksha paa'' (dried pork co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Egg
Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into " curds". History The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook ''Libro della cucina''. Preparation Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added as recipes vary. The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked. Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. In ''Food in England'' (1954) Dorothy Hartley comments, "There are two main schools: one (which I believe to be correct) breaks in the egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Egg
A poached egg is an egg that has been cooked outside the shell by poaching (or sometimes steaming). This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes. Preparation The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
