Malt is germinated cereal grain that has been made to germinate by soaking in water and is then halted from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".
Coca is any of the four cultivated plants in the family Erythroxylaceae, native to western South America. Coca is known worldwide for its psychoactive alkaloid, cocaine.
Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa, kañiwa, peanut, manioc, palm fruit, rice, potato, oca, and chañar. There are many regional variations of chicha. In the Inca Empire, chicha had ceremonial and ritual uses.
Cauim is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc, or maize, sometimes flavored with fruit juices. The Kuna Indians of Panama use plantains.
Quechua people or Quichua people, may refer to any of the aboriginal people of South America who speak the Quechua languages, which originated among the Indigenous people of Peru. Although most Quechua speakers are native to Peru, there are some significant populations in Ecuador, Bolivia, Chile, Colombia, and Argentina.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
Sato is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, sato is commonly called Thai rice wine. When brewed in little brown jugs called hai (ไห), it is called lao hai (เหล้าไห) or lao u (เหล้าอุ).
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common.
Mazamorra is the name for numerous traditional dishes from Iberian Peninsula and Latin America.
Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level.
Pachamama is a goddess revered by the indigenous peoples of the Andes. In Inca mythology she is an "Earth Mother" type goddess, and a fertility goddess who presides over planting and harvesting, embodies the mountains, and causes earthquakes. She is also an ever-present and independent deity who has her own creative power to sustain life on this earth. Her shrines are hallowed rocks, or the boles of legendary trees, and her artists envision her as an adult female bearing harvests of potatoes or coca leaves. The four cosmological Quechua principles – Water, Earth, Sun, and Moon – claim Pachamama as their prime origin. Priests sacrifice offerings of llamas, cuy, children and elaborate, miniature, burned garments to her. Pachamama is the mother of Inti the sun god, and Mama Killa the moon goddess. Mama Killa is said to be the wife of Inti.
Corn beer is a beer style made from corn (maize). The drink is a traditional beverage in various cuisines. Chicha, the best-known corn beer, is widespread in the Andes and local varieties of corn beer exist elsewhere.
Nihamanchï is a beer brewed from manioc by indigenous peoples of South America. It is also known as nihamanci, nijimanche, or nijiamanchi, and is related to chicha.
On the Cerro Baúl mesa, in the central highlands of Peru, elite women from the Wari Empire made a drink called chicha in the years before 600 AD.
