Cajuína
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Cajuína
Cajuína () is a non-alcoholic, non-carbonated beverage made of blended cashew apples. It is traditional in the Northeast Region, Brazil, northeast region of Brazil, especially in the states of Ceará and Piauí. It was invented by writer and pharmacist Rodolfo Teófilo in the 1890s, who sought to find a healthier alternative to alcoholic beveragehttps://diariodonordeste.verdesmares.com.br/verso/rodolfo-teofilo-ja-combateu-epidemia-em-fortaleza-relembre-trajetoria-do-farmaceutico-e-escritor-1.222880Cajuína is produced by Nicolas Appert, Appert's method—that is, heating clarified cashew juice in a sealed container. The caramelization of its sugars gives cajuína its flavor and distinctive golden color. The process also sterilizes the beverage, allowing it to be stored for long periods. Somewhat confusingly, a cashew-flavored Soft drink, carbonated soda is also popularly known as cajuína in Ceará and Piauí. References Further reading

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Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', '' açaí'', ''cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the ...
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