Search Results for nutty

African pear: Dacryodes edulis
28 Jun 2017

In its consistency and fat content, the safou can best be compared to the avocado, but there is a lemon or lime-like aroma with a fine acidity.

Hayato Pumpkin: Cucurbita moschata ‚Hayato‘
11 Sep 2017

The variety comes from Japan and is named after a Japanese tribe (隼 人, “Falcon-People”), who lived on the Kyūshū island during the Nara period.

Chinese Water Chestnut: Eleocharis dulcis
28 Sep 2018

Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.

Cuitlacoche: Ustilago maydis
19 Mrz 2019

The up to 4 cm large galls on the cobs are edible young (before the black spores form) and are considered a delicacy in Mexico.

Oakleaf lettuce (red): Lactuca sativa var. crispa
27 Jan 2021

This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.

Baby Boo Pumpkin: Cucurbita pepo var. pepo ‚Baby Boo‘
09 Jan 2023

The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.

Sweet chestnut: Castanea sativa
11 Jul 2017

The list of preparation options for eating chestnuts is long…

Chinese artichoke: Stachys affinis
28 Aug 2017

The small white tubers have boiled about the consistency of marzipan and a pleasant nutty flavour. They can also be eaten raw, roasted or pickled.

Brown gram: Vigna mungo (seeds)
28 Sep 2017

Brown gram: Vigna mungo (seeds) Used since ancient times The small, dark Brown Grams have been cultivated in India for 3000 to 4000 years. They are cooked in a whole, halved (separate cotyledons) or sprouted. Dried and processed into flour,

European bladdernut: Staphylea pinnata
11 Okt 2017

If the seeds are not used for jewelery, they can be eaten like nuts. They are supposed to taste like pistachios.

Common wild oat: Avena fatua
02 Nov 2017

Wild oat is edible and can be valuable in times of need as a famine food.

Padi oats: Gnetum gnemon
01 Mrz 2018

The kernel (nucellus) contains a lot of starch (and vitamins), so that a flour can be obtained from them after roasting, with which flat bread is baked or crackers called „emping“ are fried.

Yellow nutsedge: Cyperus esculentus
08 Mrz 2018

The texture and taste of the tubers are reminiscent of ripe coconuts.

Stone pine: Pinus pinea (Pine nuts)
08 Mai 2018

Pine nuts are usually roasted briefly in a pan and added as a seasoning ingredient to rice dishes, pesto and stewed leafy vegetables. They are also used to make sweets.

Delicata squash: Cucurbita pepo var. pepo ‚Bush Delicata‘
14 Jun 2018

The rather large fruits are steamed, roasted, stewed and baked, they can be filled.

Ben oil tree: Moringa oleifera
04 Jul 2018

From the ripe seeds of the horseradish tree, which is also called ben oil tree, the sweet-tasting ben oil is obtained, which does not turn rancid.

Jelly Palm: Butia capitata
04 Okt 2018

The jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.

Beechnuts of fern-leaf beech: Fagus sylvatica forma Asplenifolia
19 Nov 2019

Beech can be used in many ways: the fruits called “ beechnuts “ as nuts or oil fruit and coffee substitute, leaves as salad, wood as smoke aroma.

Glass Gem Corn: Zea mays ssp. mays convar. indurata ‚Glass Gem Corn‘
13 Feb 2020

The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.

Common Grape Vine (Pinot blanc): Vitis vinifera subsp. vinifera
17 Feb 2020

The berries are compact, the fruits are green when ripe and have a high sugar content.

Common Grape Vine (Schonburger): Vitis vinifera subsp. vinifera
25 Feb 2020

Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.

Common Grape Vine (Cabernet Mitos): Vitis vinifera subsp. vinifera
25 Feb 2020

The berries of Cabernet Mitos not only have a deep blue, frosted skin, but their pulp is also rich in red pigments, which is not the case with most other grapes.

Common Grape Vine (Pinot Gris): Vitis vinifera subsp. vinifera
27 Feb 2020

Pinot Gris is a variety of the common grape vine, which belongs to the white wines although the grape skin has a reddish to grey-violet colour.

Common Grape Vine (Riesling): Vitis vinifera subsp. vinifera
27 Feb 2020

Riesling wines are of high quality and easily assume the character of their growing region.

Common Grape Vine (Scheurebe): Vitis vinifera subsp. vinifera
27 Feb 2020

Scheurebe produces excellent dessert wines. But an early harvest leads to extremely unpleasant aromas, which are supposed to remind one of sweat or cat urine.

Black Emmer Wheat: Triticum dicoccon var. atratum
03 Nov 2020

The protein (gluten) it contains is not said to have good adhesive properties, but black emmer wheat is nevertheless suitable for baking bread and pastries.

Sogrhum: Sorghum bicolor
03 Dez 2020

Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.

Ocro seeds: Abelmoschus esculentus
01 Mrz 2021

The ripe seeds of the okra or okro can be roasted and nibbled or used as a coffee substitute.

Oaxacan Green dent corn: Zea mays ssp. mays convar. indentata ‚Oaxacan Green‘
01 Mrz 2021

Oaxacan Green dent corn is an old, green maize variety with very large cobs that was cultivated by the Zapotec Indians of Mexico in the province of Oaxaca.

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