Commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Natives used the seeds to make a body paint, and lipstick.It is used in many cheeses (eg Cheddar, Red Leicester, and Brie), margarine, butter, rice, smoked fish and custard powder.
makes a good substitute for saffron's golden coloring, at a fraction of the cost.
quote:
Originally posted by pollo_cilantro: Commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Natives used the seeds to make a body paint, and lipstick.It is used in many cheeses (eg Cheddar, Red Leicester, and Brie), margarine, butter, rice, smoked fish and custard powder.
This snack is naturally high in fiber, low in calories, contains no sodium, and is sugar and fat free?
To enjoy the maximum health benefits one must choose a low-fat method of preparation,and by serving it plain, i.e., without extra ingredients such as butter or salt.
The English name for this fruit is derived from its Nahuatl name 'ahuacatl', meaning testicle (due to its shape), In Chinese, it is evocatively called the "butter fruit".
Originally posted by pollo_cilantro: The English name for this fruit is derived from its Nahuatl name 'ahuacatl', meaning testicle (due to its shape), In Chinese, it is evocatively called the "butter fruit".
They are edible with a distinctive strong flavor and pungent odor which is mellowed and sweetened by cooking. They generally have a papery outer skin over a fleshy, layered inner core. Used worldwide for culinary purposes, they come in a wide variety of forms and colors.
This vegetable originated in South America, somewhere in present-day Chile or Peru. Are important to the culture of the Andes, where farmers grow many different varieties that have a remarkable diversity of colors and shapes. This vegetable spread to the rest of the world after European contact with the Americas in the late 1400s and early 1500s and have since become an important field crop.
Despite the conventional wisdom, they were actually invented in California, USA, not China.
San Francisco and Los Angeles both lay claim to the origin of the fortune cookie. Makoto Hagiwara of Golden Gate Park's Japanese Tea Garden in San Francisco is said to have invented the cookie in 1909, while David Jung, founder of the Hong Kong Noodle Company in Los Angeles, is said to have invented them in 1918.
San Francisco's Court of Historical Review ruled in 1983 in favor of San Francisco. Although the court was presided over by a Federal judge, the court itself has been criticized as being less than serious and biased in favor of San Francisco. Its conclusions, therefore, might not be the final word on the subject.
There is a hint in "Today in Food history" 
