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Roasted Grain Drink
A cereal coffee (also known as grain coffee, roasted grain drink or roasted grain beverage) is a hot drink made from one or more cereal grains roasted and commercially processed into crystal or powder form to be reconstituted later in hot water. The product is often marketed as a caffeine-free alternative to coffee and tea, or in other cases where those drinks are scarce or expensive. Several well-known cereal coffee brands are Caro (drink), Nestlé Caro, Postum, and Inka (drink), Inka. Other brands can be found at health food stores and at some grocery stores. Some common ingredients include toasted barley, malted barley, rye, chicory, molasses, and beet, beet root. Use Asia Cereal coffee is popular in East Asian cuisines—Korea,Alex Jung"20 delicious Korean drinks" CNN.com, October 13, 2011. Japan, and China each having one or more versions (usually roasted grains simply steeped in hot water). * Barley tea (''bori-cha'', ''dàmài-chá'', ''mugi-cha'') * Rice tea ** Brown r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasted Grain Beverage Kawa Zbozowa Poland
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the Flavor (taste), flavor through caramelization and Maillard reaction, Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root vegetable, root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken (food), chicken or roasted Squash (plant), squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit (cooking aide), spit or rotisserie. If a pan is used, the juice can be retained for use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grain Milk
Plant milk is a plant beverage with a color resembling that of milk. Plant milks are non-dairy beverages made from a water-based plant extract for flavoring and aroma. Plant milks are consumed as alternatives to milk, and often provide a creamy mouthfeel. There are about 17 different types of plant milks; almond, oat, soy, and coconut are the highest-selling worldwide. Production of plant-based milks, particularly soy and oat milks, can offer environmental advantages over animal milks in terms of greenhouse gas emissions, land and water use. Plant-based beverages have been consumed for centuries, with the term "milk-like plant juices" used since the 13th century. Today they are frequently referred to as ''plant-based milk'', ''alternative milk'', ''non-dairy milk'' or ''vegan milk''. For commerce, plant-based beverages are typically packaged in containers similar and competitive to those used for dairy milk, but cannot be labeled as "milk" within the European Union. Across v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Substitute
Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee. Coffee substitutes can be used for medical, economic and religious reasons, or simply because coffee is not readily available. Roasted grain beverages are common substitutes for coffee. In World War II, acorns were used to make coffee, as were roasted chicory and grain. Postum, a bran and molasses beverage, also became a popular coffee substitute during this time. During the American Civil War coffee was also scarce in the South: Coffee substitutes are sometimes used in preparing food and drink served to children, to people who believe that coffee is unhealthy, and to people who avoid caffeine for religious reasons. The Church of Jesus Christ of Latter-day Saints (LDS Church) advises its members to refrain from drinking coffee, as church doctrine interprets a prohibition against "hot drinks" to include coffee in all forms. The Seventh-day Adventist Church regards caffeine as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podpiwek
Podpiwek is a Polish and Lithuanian Soft drink, non-alcoholic beverage (even though it contains a small amount of alcohol, about 0.5%). It is usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation. Often created as a byproduct during beer production, it was a common drink of women and children. Famous brands * Podpiwek Kuyavia, kujawski * Podpiwek Jędrzej * Podpiwek Lubusz Voivodeship, Lubuski * Podpiwek Obolon (company), Obołoń * Podpiwek Warmia, warmiński See also * Kvass * Hardaliye * Malt beer References * * References Non-alcoholic drinks Polish drinks Fermented drinks Soft drinks Lithuanian drinks {{nonalcoholic-drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genmaicha
is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full, nutty flavor. It is considered easy to drink and to make the stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called (lit. genmaicha with adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice Green Tea
Brown rice green tea is green tea blended with roasted brown rice. In Korea, it is called ''hyeonmi-nokcha'' (, literally "brown rice green tea") and is considered a blend of ''nokcha'' (green tea) and ''hyeonmi-cha'' (brown rice tea). In Japan, green tea blended with puffed brown rice is called ''genmaicha'' (literally, "brown rice tea"). Preparation In Korea, ''hyeonmi-nokcha'' is made by blending ''jeungje-cha'' (green tea that were steamed, not roasted, before being dried) leaves and roasted brown rice. Popular in both the loose and tea bag forms, brown rice green tea varieties are produced by Hankook Tea and Sulloc Tea. File:Hyeonmi-nokcha.jpg, ''Hyeonmi-nokcha'' File:Hyeonmi nokcha-Brown Rice Green Tea.jpg, ''Hyeonmi-nokcha'' tea bag Nutrition of brown rice green tea contains , carbohydrate, protein, fat, and sodium. Few of these nutrients will be present in the brewed liquid. See also * Brown rice tea * ''Genmaicha is a Japanese brown rice green tea co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicklepod Tea
''Gyeolmyeongja-cha'' () or sicklepod tea is a tea made from roasted (but not ground) seeds of '' Senna'' (formerly ''Cassia'') spp., especially '' S. obtusifolia'' and '' S. tora''. Ingredient The roasted seeds of ''gyeolmyeongja'' () are used, this being the Korean name for (Chinese: , Japanese: ), i.e., the seeds of the ''Cassia'' ('' Senna'') genus of leguminous plants, particularly '' S. obtusifolia'' and '' S. tora''. One source however identifies the ingredient as a plant related to ''Cassia nomame'', synonymous with ''Chamaecrista nomame''. Preparation About of dried sicklepod seeds are roasted, and decocted in around of water. Sugar or honey is not added. Use The name ''gyeolmyeongja'' means "the seed that brightens the eyes". ''Gyeolmyeongja-cha'' is also used as herbal medicine. Similar beverages In Japan, the ''habu-cha'' originally referred to an infusion of roasted cassia seeds brewed from ''habusō'' or '' S. occidentalis'', but the ''habu-cha'' now c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat Tea
Buckwheat tea, known as ''memil-cha'' () in Korea, ''soba-cha'' () in Japan, and ''kuqiao-cha'' () in China, is a tea made from roasted buckwheat. Like other traditional Korean teas, ''memil-cha'' can be drunk either warm or cold and is sometimes served in place of water. Recently, tartari buckwheat grown in Gangwon Province is popular for making ''memil-cha'', as it is nuttier and contains more rutin. Preparation Buckwheat is husked, cooked, and dried then pan-fried without oil. For one part of buckwheat, ten parts of water are used. of roasted buckwheat is added to water and infused for 2–4 minutes. See also * ''Bori-cha'' – barley tea * ''Hyeonmi-cha'' – brown rice tea * ''Oksusu-cha'' – corn tea * Roasted grain beverage * List of buckwheat dishes This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Job's Tears Tea
''Yulmu-cha'' ( ko, 율무차) or is a tea made of roasted, powdered yulmu (grains of ''Coix lacryma-jobi'' var. ''ma-yuen''), sometimes mixed with nuts such as walnut. The tea, usually served hot, is also often sold through vending machines in South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed .... See also * Traditional Korean tea References Herbal tea Korean tea {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tea
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffeine-free infusion is a popular hot drink in winter. Along with ''bori-cha'' (barley tea), ''oksusu-cha'' is one of the free grain teas served in many restaurants in place of water. In Gangwon Province, the tea is called ''gangnaengi-cha'' ()—''gangnaengi'' is a Gangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households. Preparation Traditionally, corn kernels are dried and roasted to prepare ''oksusu-cha''. The roasted corn kernels are then boiled in water until the tea turns yellow. The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired. Roasted corn kernels are available at groceries, traditional ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sungnyung
''Sungnyung'' is a traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.Nurungji at Encyclopedia of Korean Culture History Records of ''sungnyung'' can be found in the late era documents of ''Imwon Gyeongjeji'' (임원경제지). Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch ove ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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