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Nahapana (Ancient Greek: Ναηαπάνα Nahapána; Kharosthi: 𐨣𐨱𐨤𐨣 Na-ha-pa-na, Nahapana; [4] Brahmi: Na-ha-pā-na, Nahapāna; [4]), was an important ruler of the Western Kshatrapas, descendant of the Indo-Scythians, in northwestern India, who ruled during the 1st or 2nd century CE.
There are other national fruits of South Korea such as Persimmons and Apples. Spain: Grape: Vitis vinifera [28] There are over 400 varietals of grapes that are grown in Spain for wine production. Sri Lanka: Jackfruit: Artocarpus heterophyllus [29] Sweden: Apple: Malus domestica [citation needed] Switzerland: Apple: Malus domestica [citation ...
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey , ants , mussels , crabs and coconuts . Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935.
The only thing to be aware of is that—like all foods—certain fruits have more calories than others, and some have a lot more sugar. Remember, fruit is healthy and delicious. Keep enjoying it!
Since all of these names are words derived from place names, they are all toponyms. This article covers English language food toponyms which may have originated in English or other languages. According to Delish.com, "[T]here's a rich history of naming foods after cities, towns, countries, and even the moon." [1]
Pork chops and applesauce – Dish in Spanish and British cuisine; Rødgrød – Danish/German dessert; Rojak – Southeast Asian fruit and vegetable dish; Riz Casimir – Swiss curry dish with fruits; Seafoam salad – Type of lime jello salad; Sicilian orange salad – Spanish and Sicialian salad dish
Potajes were an important part of the Jewish cuisine in the Middle Ages, most notably adafina (a local name for a ḥamin dish) [26] along with other Jewish culinary legacies in Spain. [ 27 ] [ 28 ] [ 29 ] Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin.