When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda, sharbat-e-rihan, or hột é.
—Basil#Seeds from Wikipedia, the free encyclopedia
Lophophora williamsii or peyote is a small, spineless cactus with psychoactive alkaloids, particularly mescaline. The English common name peyote comes from the like-spelled Spanish name, which in turn comes from the Nahuatl name peyōtl, said to be derived from a root meaning "glisten" or "glistening". Other sources translate the Nahuatl word as "Divine Messenger". Native North Americans are likely to have used peyote, often for spiritual purposes, for at least 5,500 years.
—Peyote from Wikipedia, the free encyclopedia
Hōjicha (Houjicha) (ほうじ茶) is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.
—Hojicha from Wikipedia, the free encyclopedia
Quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold (like a Savarin mold) in which case it is called a "quindão" and served in slices.
—Quindim from Wikipedia, the free encyclopedia
Curry (plural curries) is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.
—Curry from Wikipedia, the free encyclopedia
A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water.
—Poached egg from Wikipedia, the free encyclopedia