Nixtamalization typically refers to a process for the preparation of maize , or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
—Nixtamalization from Wikipedia, the free encyclopedia
The quince is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossoms and other ornamental qualities.
—Quince from Wikipedia, the free encyclopedia
Acca sellowiana, a species of flowering plant in the myrtle family, Myrtaceae, is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as a garden plant and fruiting tree. Common names include feijoa, pineapple guava and guavasteen, although it is not a true guava. It is an evergreen, perennial shrub or small tree, 1–7 metres (3.3–23.0 ft) in height, widely cultivated as an ornamental tree and for its fruit.
—Acca sellowiana from Wikipedia, the free encyclopedia
Limewater is the common name for a diluted solution of calcium hydroxide. Calcium hydroxide, Ca(OH)2, is sparsely soluble in water (1.5 g/L at 25 °C). Pure limewater is clear and colourless, with a slight earthy smell and an alkaline bitter taste of calcium hydroxide. The term lime refers to the alkaline mineral, and is unrelated to the acidic fruit.
Limewater is used in the preparation of maize for corn tortillas and other culinary purposes using a process known as nixtamalization.
—Limewater from Wikipedia, the free encyclopedia
A lye is a liquid obtained by leaching ashes (containing largely potassium carbonate or "potash"), or a strong alkali which is highly soluble in water producing caustic basic solutions. "Lye" is commonly the alternative name of sodium hydroxide (NaOH) or historically potassium hydroxide (KOH).
Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, and pretzels. They are also used as a tenderizer in the crust of baked Cantonese moon cakes, in "zongzi" (glutinous rice dumplings wrapped in bamboo leaves), in chewy southern Chinese noodles popular in Hong Kong and southern China, and in Japanese ramen noodles. They are also present in Kutsinta.
—Lye from Wikipedia, the free encyclopedia
Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.
—Paneer from Wikipedia, the free encyclopedia