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In Indonesia, roasted and salted cashews are called kacang mete or kacang mede, while the cashew apple is called jambu monyet (lit. 'monkey rose apple'). [citation needed] In the 21st century, cashew cultivation increased in several African countries to meet the manufacturing demands for cashew milk, a plant milk alternative to dairy milk. [35]
The trees yielding the oil are found throughout Maritime Southeast Asia and over the hotter parts of the Australian continent. [1] The majority of the oil is produced on the Indonesian island of Sulawesi. [2] The name "cajeput" is derived from its Malay name, kayu putih or "white wood". [3] [4]
Rendang daun kayu (samba buruk): rendang made of various edible leaves, usually leaves of ubi kayu, jirak, mali, rambai, daun arbai, mixed with ikan haruan (snakehead fish), specialty of Payakumbuh. [99] Rendang daun pepaya: young papaya leaf rendang. [100] Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang ...
Most of the mung bean cultivars have a yield potential of 1.8–2.5 tons/ha. However, the actual average productivity of mung bean hovers around 0.5–0.7 t/ha. Several factors constrain its yield, including biotic stresses (pests and diseases) and abiotic stresses. [ 25 ]
C. ensiformis is a twining plant up to 1 metre (3.3 ft) in height. It has deep roots, which makes it drought resistant. The plant can spread via long runners. The flowers are pink-purple in colour. The pods are up to 36 centimetres (14 in) long with large white seeds.
Tree height is the vertical distance between the base of the tree and the highest sprig at the top of the tree. The base of the tree is measured for both height and girth as being the elevation at which the pith of the tree intersects the ground surface beneath, or "where the acorn sprouted."
Most frequency counters work by using a counter, which accumulates the number of events occurring within a specific period of time.After a preset period known as the gate time (1 second, for example), the value in the counter is transferred to a display, and the counter is reset to zero.
It is also known as chimarrão [a] in Portuguese, cimarrón [b] in Spanish, and kaʼay in Guarani. [1] It is made by soaking dried yerba-maté ( Ilex paraguariensis ) leaves in hot water and is traditionally served with a metal straw ( bombilla ) in a container typically made from a calabash gourd (also called the mate ), but also made from a ...