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Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a common summer drink. Almonds are also sold as a snack with added salt.
Almond milk is a plant-based milk substitute with a watery texture and nutty flavor manufactured from almonds, [1] although some types or brands are flavored in imitation of cow's milk. [2] It does not contain cholesterol or lactose and is low in saturated fat .
The almond is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus , it is classified with the peach in the subgenus Amygdalus , distinguished from the other subgenera by the corrugated shell ( endocarp ) surrounding the seed.
Amygdalin (from Ancient Greek: ἀμυγδαλή amygdalē 'almond') is a naturally occurring chemical compound found in many plants, most notably in the seeds (kernels, pips or stones) of apricots, bitter almonds, apples, peaches, cherries and plums, and in the roots of manioc.
It is a colorless liquid with a characteristic almond-like odor, and is commonly used in cherry-flavored sodas. [5] A component of bitter almond oil, benzaldehyde can be extracted from a number of other natural sources. [6] Synthetic benzaldehyde is the flavoring agent in imitation almond extract, which is used to flavor cakes and other baked ...
Ipswich almond pudding is a recipe that appears in the 18th century cookbook The Art of Cookery by Hannah Glasse. It's a sort of bread pudding thickened with blanched almonds and baked in puff pastry. [2] Elizabeth Moxon also uses balanced almonds to thicken bread pudding, that can be made with butter, suet or marrow and baked in "little tins ...
Recipes from the 13th-century Levant exist describing almond milk. [12] Soy was a plant milk used in China during the 14th century. [3] [13] In medieval England, almond milk was used in dishes such as ris alkere (a type of rice pudding) [14] and appears in the recipe collection The Forme of Cury. [15]
Ais kacang (Malay pronunciation: [aɪs ˈkatʃaŋ]; Jawi: اءيس كاچڠ ), literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.