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Poi (food) Poi is a traditional staple food in the Polynesian diet, made from taro . Traditional poi is produced by mashing cooked taro on a wooden pounding board ( papa kuʻi ʻai ), with a carved pestle ( pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood. [1] [2] Modern methods use an industrial food processor to produce large ...
This purple yam is popular as lightly deep-fried tempura, as well as being grilled or boiled. Additionally, the purple yam is a common ingredient of yam ice cream with the signature purple color. Purple yam is also used in other types of traditional wagashi sweets, cakes, and candy.
Purple sweet potatoes existed long before genetically modified foods, and the purple coloring occurs naturally. In fact, many places now use purple sweet potatoes as a form of natural food dye ...
Dioscorea alata – also called purple yam, ube (/ ˈ uː b ɛ,-b eɪ /), or greater yam, among many other names – is a species of yam (a tuber). The tubers are usually a vivid violet - purple to bright lavender in color (hence the common name), but some range in color from cream to plain white.
Purple Corn. Purple corn (Spanish: maíz morado) or purple maize is group of flint maize varieties (Zea mays indurata) originating in South America, descended from a common ancestral variety termed "kʼculli" in Quechua. It is most commonly grown in the Andes of Peru, Bolivia and Ecuador.
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Scientists have pinpointed the purple sweet potato as a natural alternative for synthetic food dye. While you might be more familiar with the orange-fleshed variety, the purple-hued cousin could ...
Description. The eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flowers are white to purple in color, with a five-lobed corolla and yellow stamens. Some common cultivars have fruit that is egg-shaped, glossy, and purple with white flesh and a ...
Taro is a food staple in African, Oceanic and South Asian cultures. People usually consume its edible corm and leaves. The corms, which have a light purple color due to phenolic pigments, are roasted, baked or boiled. The natural sugars give a sweet, nutty flavor.
Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.
The herb is known in Chinese as zǐsū ( 紫蘇 "purple perilla"), which is the origin of the Japanese name shiso ( 紫蘇 / シソ) and the Vietnamese name tía tô. [2] It is also called huíhuísū ( 回回蘇 "Muslim perilla") in Chinese. In Korean, it is known as soyeop ( 소엽) or chajogi (차조기). In ancient Japan, it was called inue ...