Search results
Results From The WOW.Com Content Network
Jala (Spanish: ⓘ) is ... The economy is based on agriculture with the main crops being corn , sorghum, peanuts, sugarcane, and fruit trees. There is also cattle and ...
Holloway later renamed his product CornNuts. After Holloway and his sons Maurice and Rich learned of a breed of corn grown in Cusco, Peru (often referred to as Cuzco corn [4]) that grew large kernels (some said to have been bigger than a quarter), the company researched developing a hybrid of the Cusco corn that could be grown effectively in California.
Jala may refer to: Jala, Iran or Jalabi, a village in Hormozgan Province, Iran; Jala, Nayarit, a municipality in Mexico; Jala, either of two Palestinian settlements on the West Bank; see Template:Hebron Governorate; Jala (kuih), a traditional snack in Malaysia and Brunei; Jala (water) or Ap, Vedic term for water in Hinduism; Jala Brat (born ...
Wajik kelapa or coconut wajik wrapped in dried corn husks. The main ingredients of wajik are glutinous rice, palm sugar, and coconut milk. The high content of sugar serves as a natural preservative since sugar inhibits the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks. [3]
Zea is a genus of flowering plants in the grass family.The best-known species is Z. mays (variously called maize, corn, or Indian corn), one of the most important crops for human societies throughout much of the world.
Before the Jala eruption, there is record of one major lava flow, called the Destiladero flow. During the 500 years after the Jala eruption, the volcano was at its most active, leaving record of six major lava flows: the Copales, El Cajón, Coapan I, Coapan II, El Norte, and Ceboruco flows, all before the Spanish arrived in 1521.
Binte biluhuta is a poured boiled-sweet corn or corn soup originates from the Gorontalese cuisine, Sulawesi island, Indonesia. [1] Binte biluhuta is a typical food of Gorontalese, which is referred to Gorontalo people. Binte biluhuta is also known as Milu Siram in Gorontalo Malay language. [2]
It has a large ear with grains that are more white, round, and tender than the typical field corn grain. The dried grains are soaked and/or cooked in water with lime or wood ash, then rinsed thoroughly to remove the outer seed coat as well as any traces of the alkali salts (from the lime or ash)—this is an ancient process called nixtamalization.