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Mitchella repens (commonly partridge berry or squaw vine) is the best known plant in the genus Mitchella. It is a creeping prostrate herbaceous woody shrub occurring in North America belonging to the madder family ( Rubiaceae ).
It is known colloquially as the lingonberry, partridgeberry, [a] foxberry, mountain cranberry, or cowberry. It is native to boreal forest and Arctic tundra throughout the Northern Hemisphere. Commercially cultivated in the United States Pacific Northwest [ 4 ] and the Netherlands , [ 5 ] the edible berries are also picked in the wild and used ...
Seasoned rice vinegar (合わせ酢 awasezu) is made by adding sake, salt and sugar. Additionally, mirin is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice to be used in making sushi.
Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar traditionally is colored with red yeast rice. Black rice vinegar (made with black glutinous ...
The name partridgeberry is commonly applied to a number of plant species including: Mitchella repens; Gaultheria procumbens; Vaccinium vitis-idaea (in Newfoundland and Labrador), better known as lingonberry
Herbal tonics are believed to have healing properties ranging from relieving muscle and joint pain [3] and extend as far as inhibiting some cancers. [ 4 ] Herbal tonics can be dated as far back as 4,000 years ago [ 5 ] – as a practice thought to have originated under the sphere of traditional Chinese Medicine . [ 5 ]
The label of a bottle of Chinkiang vinegar. Production of Zhenjiang vinegar begins when a vinegar pei mixture (wheat bran, rice hull, alcohol obtained from saccharification of glutinous rice and vinegar seed from a prior batch) is poured into an urn until the urn is half-full. The mixture is kept warm for up to 3 days in summer and 6 days in ...
Huangjiu (Chinese: 黃酒; lit. 'yellow wine') is a type of Chinese rice wine most popular in the Jiangnan area. Huangjiu is brewed by mixing steamed grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content ...