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53 relations: Acid, Alkali, Anise, Arepa, Atole, Bacon, Calcium, Calcium hydroxide, Cereal germ, Champurrado, Cherokee, Condensed milk, Cornbread, Cornmeal, Diglyceride, Divalent, Dumpling, Emulsion, Field corn, Flour, Grits, Gruel, Guatemala, Hemicellulose, Indigenous peoples of the Americas, Latin American cuisine, Leaching (chemistry), Lime (fruit), Lime (material), List of maize dishes, Lye, Maize, Masa, Mexican cuisine, Mexico, Monoglyceride, Mote (food), Niacin, Nixtamalization, Nutmeg, Panela, Pellagra, Pinole, Polenta, Polysaccharide, Popcorn, Powhatan language, Pozole, Protein, Sagamite, ..., Scallion, Tortilla, Wood ash. Expand index (3 more) »
Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Alkali
In chemistry, an alkali (from Arabic: al-qaly “ashes of the saltwort”) is a basic, ionic salt of an alkali metal or alkaline earth metal chemical element.
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Anise
Anise (Pimpinella anisum), also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.
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Arepa
Arepa is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela.
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Atole
Atole or Spanish, from Nahuatl ātōlli), also known as atol and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).
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Bacon
Bacon is a type of salt-cured pork.
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Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
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Calcium hydroxide
Calcium hydroxide (traditionally called slaked lime) is an inorganic compound with the chemical formula Ca(OH)2.
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Cereal germ
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed.
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Champurrado
Champurrado is a chocolate-based atole, a warm and thick Mexican drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); panela; water or milk; and occasionally containing cinnamon, anise seed or vanilla.
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Cherokee
The Cherokee (translit or translit) are one of the indigenous peoples of the Southeastern Woodlands.
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Condensed milk
Condensed milk is cow's milk from which water has been removed.
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Cornbread
Cornbread is any quick bread containing cornmeal.
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Cornmeal
Cornmeal is a meal (coarse flour) ground from dried maize (corn).
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Diglyceride
A diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.
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Divalent
In chemistry, a divalent (sometimes bivalent) element, ion, functional group, or molecule has a valence of two.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Field corn
In North America, field corn is corn (Zea mays) grown for livestock fodder, ethanol, cereal and processed food products.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Grits
Grits is a porridge made from corn (maize) that is ground into a coarse meal and then boiled.
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Gruel
Gruel is a food consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk.
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Guatemala
Guatemala, officially the Republic of Guatemala (República de Guatemala), is a country in Central America bordered by Mexico to the north and west, the Pacific Ocean to the southwest, Belize to the northeast, the Caribbean to the east, Honduras to the east and El Salvador to the southeast.
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Hemicellulose
A hemicellulose (also known as polyose) is any of several heteropolymers (matrix polysaccharides), such as arabinoxylans, present along with cellulose in almost all plant cell walls.
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Indigenous peoples of the Americas
The indigenous peoples of the Americas are the pre-Columbian peoples of the Americas and their descendants. Although some indigenous peoples of the Americas were traditionally hunter-gatherers—and many, especially in the Amazon basin, still are—many groups practiced aquaculture and agriculture. The impact of their agricultural endowment to the world is a testament to their time and work in reshaping and cultivating the flora indigenous to the Americas. Although some societies depended heavily on agriculture, others practiced a mix of farming, hunting and gathering. In some regions the indigenous peoples created monumental architecture, large-scale organized cities, chiefdoms, states and empires. Many parts of the Americas are still populated by indigenous peoples; some countries have sizable populations, especially Belize, Bolivia, Canada, Chile, Ecuador, Greenland, Guatemala, Guyana, Mexico, Panama and Peru. At least a thousand different indigenous languages are spoken in the Americas. Some, such as the Quechuan languages, Aymara, Guaraní, Mayan languages and Nahuatl, count their speakers in millions. Many also maintain aspects of indigenous cultural practices to varying degrees, including religion, social organization and subsistence practices. Like most cultures, over time, cultures specific to many indigenous peoples have evolved to incorporate traditional aspects but also cater to modern needs. Some indigenous peoples still live in relative isolation from Western culture, and a few are still counted as uncontacted peoples.
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Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America.
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Leaching (chemistry)
Leaching is the process of extracting substances from a solid by dissolving them in a liquid, either naturally or through an industrial process.
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Lime (fruit)
A lime (from French lime, from Arabic līma, from Persian līmū, "lemon") is a hybrid citrus fruit, which is typically round, lime green, in diameter, and contains acidic juice vesicles.
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Lime (material)
Lime is a calcium-containing inorganic mineral in which oxides, and hydroxides predominate.
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List of maize dishes
This is a list of maize dishes, in which maize (also known as corn) is used as a primary ingredient.
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Lye
A lye is a metal hydroxide traditionally obtained by leaching ashes (containing largely potassium carbonate or "potash"), or a strong alkali which is highly soluble in water producing caustic basic solutions.
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Masa
Masa or masa harina is a maize (corn) flour or dough that has been soaked and cooked in an alkaline solution in the nixtamalization process.
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Mexican cuisine
Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways.
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Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
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Monoglyceride
Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond.
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Mote (food)
Mote (from Quechua: mut'i, through Spanish mote) is the generic name for several varieties of corn grains boiled, consumed in many regions of South America.
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Niacin
Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient.
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Nixtamalization
Nixtamalization typically refers to a process for the preparation of maize (corn), or other grain, in which the corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes wood ash lye) washed, and then hulled.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Panela
Panela or rapadura) is unrefined whole cane sugar, typical of Mexico, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico (where "panela" refers to a type of cheese, queso panela). The name piloncillo means little loaf, because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. Panela is also known as rapadura in Portuguese. In Australia the locals have aptly named it "Uluru Dust" due to its brown colour, dusty texture and dirt-like taste. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars. Panela is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods as well as in confectionery, soft drinks, baking, and vinegar- and wine-making.
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Pellagra
Pellagra is a disease caused by a lack of the vitamin niacin (vitamin B3).
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Pinole
Pinole, also called pinol or pinolillo, is an ancient power food originating with the Aztecs, who spread it throughout Mesoamerica.
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Polenta
Polenta is a dish of boiled cornmeal that was historically made from other grains.
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Polysaccharide
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides.
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Popcorn
Popcorn, popcorns, or pop-corn, is a variety of corn kernel, which expands and puffs up when heated.
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Powhatan language
Powhatan or Virginia Algonquian is an extinct language belonging to the Eastern Algonquian subgroup of the Algonquian languages.
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Pozole
Pozole (pozolli, pozole), which means "hominy", is a traditional soup or stew from Mexico.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Sagamite
Sagamité is a Native American stew made from hominy or Indian corn and grease (from animal fat).
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Tortilla
A tortilla) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica prior to European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli.Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from.
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Wood ash
Wood ash is the residue powder left after the combustion of wood, such as burning wood in a home fireplace or an industrial power plant.
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References
[1] https://en.wikipedia.org/wiki/Hominy
