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Sprouting broccoli (white or purple) has a larger number of heads with many thin stalks. Purple cauliflower or violet cauliflower is a type of broccoli grown in Europe and North America. It has a head shaped like cauliflower but consists of many tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to ...
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 ...
As of 2005, [needs update] the market price of cochineal was between US$50 and 80 per kilogram, [needs update] while synthetic raw food dyes are available at prices as low as $10–20 per kilogram. Natural carmine dye used in food and cosmetics can render the product unacceptable to vegetarian or vegan consumers.
Denatured alcohol. Denatured alcohol, also known as methylated spirits, metho, or meths in Australia, Ireland, New Zealand, South Africa, and the United Kingdom; and denatured rectified spirit is ethanol that has additives to make it poisonous, bad-tasting, foul-smelling, or nauseating to discourage its recreational consumption.
lobia. The black-eyed pea or black-eyed bean [2] is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot.
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 ...
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 ). In ancient Japan, it was called inue ("pseudo-perilla ...