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Hyeonmi Cha
Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice. Preparation This tea is prepared by infusing roasted brown rice in boiling water. Brown japonica rice is typically used in Korea. The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around of roasted brown rice is added to of boiling water and simmered for a short time, around five to ten minutes. Rice grains may be strained before serving. The beverage may range from pale yellow to light golden brown in color. Pre-roasted rice used to make ''hyenomi-cha'' is available commercially in groceries, traditional markets, and supermarkets in Korea and Korean groceries overseas. File:Roasted brown rice.jpg, Roasted brown rice File:Hyeonmichaboiling.jpg, A pot of boiling brown rice tea Similar drinks and blends ''Hyeonmi-cha'' ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbal Tea
Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain term ''tea'', is used as a reference to all sorts of herbal teas. Many herbs are used in herbal medicine. Some herbal blends contain actual tea (e.g., the Indian classic masala chai). The term "herbal" tea is often used in contrast to the so-called ''true'' teas (e.g., black, green, white, yellow Yellow is the color between green and orange on the spectrum of light. It is evoked by light with a dominant wavelength of roughly 575585 nm. It is a primary color in subtractive color systems, used in painting or color printing. In th ..., oolong), which are prepared from the cured leaves of the tea plant, ''Camellia sinensis''. Unlike true teas (which are also available decaffeinated), most tisanes do not naturally contain caffeine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognate
In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymological ancestor in a common parent language. Because language change can have radical effects on both the sound and the meaning of a word, cognates may not be obvious, and often it takes rigorous study of historical sources and the application of the comparative method to establish whether lexemes are cognate or not. Cognates are distinguished from loanwords, where a word has been borrowed from another language. The term ''cognate'' derives from the Latin noun '' cognatus blood relative'. Characteristics Cognates need not have the same meaning, which may have changed as the languages developed independently. For example English '' starve'' and Dutch '' sterven'' 'to die' or German '' sterben'' 'to die' all descend from the same Proto-Germanic verb, '' *sterbaną'' 'to die'. Cognates also do not need to look or sound sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasted Grain Beverage
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 Nestlé Caro, Postum, and 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 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 rice tea (''hyeonmi-cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oksusu-cha
''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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memil-cha
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 spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nurungji
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' (), sometimes known as ''mi guoba'' (, ) is a Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a c ... [...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 |
Corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the Poaceae, grass family. Buckwheat is related to sorrel, Polygonum, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see Proto-Indo-European language, PIE *''bhago''-) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oksusu-cha
''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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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