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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 ...
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.
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 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 ...
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.
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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.
The açaí palm ( / əˈsaɪ.iː /, Portuguese: [asaˈi] ⓘ, from Nheengatu asai ), [2] Euterpe oleracea, is a species of palm tree ( Arecaceae) cultivated for its fruit (açaí berries, or simply açaí), hearts of palm (a vegetable), leaves, and trunk wood. Global demand for the fruit has expanded rapidly in the 21st century, and the tree is ...
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 ...
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.
Red cabbage in panorama between Finningen and Mörslingen, Germany. Red cabbage. The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due ...