Related Research Articles
Dessert is a course that concludes a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Pudding is a type of food. It can be either a dessert or a savoury dish served as part of the main meal.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Kissel or kisel (Estonian: kissell, Finnish: kiisseli, Livonian: kīsõl, Latgalian: keiseļs, Latvian: ķīselis, Lithuanian: kisielius, Polish: kisiel, Russian: кисель, tr.kiselʼ, Ukrainian: кисiль,, Belarusian: кісель, is a simple dish with the consistency of a thick gel. It belongs to the group of cold-solidified desserts, although it can be served warm. If the kissel is made less thick, it can be drunk — this is common in Poland, Belarus, Russia and Ukraine.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Royal FrieslandCampina N.V. is a Dutch multinational dairy cooperative which is based in Amersfoort, Netherlands. It is the result of a merger between Friesland Foods and Campina on 30 December 2008. The European Commission approved the merger on 17 December 2008, on the condition that the new company divest some activities.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolve around rice-based dishes, while various forms of naan is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Qabili Palau, a rice dish cooked with raisins, carrots, nuts and lamb or beef.
The cuisine of Kosovo is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to ethnic connections with Albania, it has been significantly influenced by Albanian cuisine and has adopted elements of other Balkan countries.
Cretan cuisine is the traditional cuisine of the Mediterranean island of Crete.
Fijian cuisine has long-consisted of primarily foraged and farm-grown food. Although rice, wheat, and tea all became staples during Fiji's colonial era, native Fijians still eat primarily tubers and coconuts. [Citation needed] The cuisine of Fiji is known for its seafood and various green vegetables, including ''ota'', a young forest fern, and ''bele'', a plant that resembles spinach. [Citation needed]
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and cuy are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.
The 'Raspuri' mango is an extremely popular variety of mango in South Indian state of Karnataka especially grown in and around Bengaluru, Ramanagara, Kolar, Chikkaballapura, Tumakuru. This fruit is also known as sweet mango. It is also known as the Pairi mango in Maharashtra state.