Arracacha

The arracacha is a garden root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. Its starchy taproot is a popular food item in South America, especially in Brazil where it is a major commercial crop. The name arracacha (or racacha) was borrowed into Spanish from Quechua, and is used in the Andean region. The plant is also called apio criollo ("creole celery") in Venezuela, zanahoria blanca ("white carrot") in Ecuador, virraca in Peru ...

Including:

• Arracacha - Cultivation and uses

Read more here: » Arracacha: Encyclopedia - Arracacha

The carrot is a root vegetable, typically orange or white in colour with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers. Carrot - Uses. Carrots can be eaten raw, whole, chopped or shaved into salads for colour, and are also often ...

Including:

• Carrot - Uses
• Carrot - History
• Carrot - Cultivars
• Carrot - Trivia

Read more here: » Carrot: Encyclopedia - Carrot

The cassava or manioc (Manihot esculenta) is a woody perennial shrub of the spurge family, that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. Cassava is known as mandioca, aipim, or macaxeira in Portuguese, mandio in Guaraní, yuca in Spanish, and balinghoy in Tagalog. Cassava - Description. The root is long ...

Including:

• Cassava - Description
• Cassava - History and economic impact
• Cassava - Processing
• Cassava - Uses
• Cassava - Pre-Columbian America
• Cassava - Brazil
• Cassava - Peru
• Cassava - Africa
• Cassava - India
• Cassava - Indonesia
• Cassava - Animal feed
• Cassava - Cassava pests
• Cassava - Reference

Read more here: » Cassava: Encyclopedia - Cassava

Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots. More recently, a number of novelty cultivars have been bred for particular characteristics. Eastern carrots Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century or possibly earlier. Those of the eastern carrot that survive to the present day are commonly purple or yellow in colour, and often have branched roots. The purple colour common in these carrots comes from anthocyanin pigments. ...

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Carrot, Carrot - Uses, Carrot - History, Carrot - Cultivars, Carrot - Trivia

Read more here: » Carrot: Encyclopedia II - Carrot - Cultivars

Cooked in various ways, cassava is used in a great variety of dishes. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes made into purées, dumplings and gnocchi, soups, stews, gravies, etc.. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. Cassava flour can also replace wheat flour, and is so-used by some people with allergies to other grain crops. Tapioca and foufou are made from the starchy cassava root flour. Cassava ...

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Cassava, Cassava - Description, Cassava - History and economic impact, Cassava - Processing, Cassava - Uses, Cassava - Pre-Columbian America, Cassava - Brazil, Cassava - Peru, Cassava - Africa, Cassava - India, Cassava - Indonesia, Cassava - Animal feed, Cassava - Cassava pests, Cassava - Reference

Read more here: » Cassava: Encyclopedia II - Cassava - Uses

The root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and 50 to 80 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish; it breaks like a carrot's, and darkens quickly upon exposure to the air. For this reason, the skinned root must be kept under water until it is ready to be cooked. The root's flavor spoils in a day or so, even if kept unskinned and under refrigeratio ...

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Cassava, Cassava - Description, Cassava - History and economic impact, Cassava - Processing, Cassava - Uses, Cassava - Pre-Columbian America, Cassava - Brazil, Cassava - Peru, Cassava - Africa, Cassava - India, Cassava - Indonesia, Cassava - Animal feed, Cassava - Cassava pests, Cassava - Reference

Read more here: » Cassava: Encyclopedia II - Cassava - Description

The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava. Cassava varieties are often categorized as either "sweet" or "bitter", signifying the absence or presence of toxic levels of cyanogenic glucosides. The so-called "sweet" (actually "not bitter") cultivars can produce as little as 20 mg of HCN per kg of fresh roots, while "bitter" ones may produce more than 50 times as much (1 g/kg). Cassavas grown during a drough ...

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Cassava, Cassava - Description, Cassava - History and economic impact, Cassava - Processing, Cassava - Uses, Cassava - Pre-Columbian America, Cassava - Brazil, Cassava - Peru, Cassava - Africa, Cassava - India, Cassava - Indonesia, Cassava - Animal feed, Cassava - Cassava pests, Cassava - Reference

Read more here: » Cassava: Encyclopedia II - Cassava - Processing

Carrots can be eaten raw, whole, chopped or shaved into salads for colour, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne. One can also make carrot cake and carrot pudding. The greens are edible as a leaf vegetable, but are rarely eaten. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. Since the late 1980s, baby carrots or mini carrots, carrots that have been peeled and cut into uniform cylinders, have been a popular ready-to-eat s ...

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Carrot, Carrot - Uses, Carrot - History, Carrot - Cultivars, Carrot - Trivia

Read more here: » Carrot: Encyclopedia II - Carrot - Uses

The species Manihot esculenta originated in South America. It was domesticated before recorded history in Brazil and Paraguay, and forms of the modern domesticated species can be found growing spontaneously in the south of Brazil. While there are several wild Manihot species, all varieties of M. esculenta are cultigens. World production of cassava root was estimated to be 184 million tonnes in 2002, the majority of production is in Africa where 99.1 million tonnes were grown, 51.5 million tonnes were grown in Asia and ...

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Cassava, Cassava - Description, Cassava - History and economic impact, Cassava - Processing, Cassava - Uses, Cassava - Pre-Columbian America, Cassava - Brazil, Cassava - Peru, Cassava - Africa, Cassava - India, Cassava - Indonesia, Cassava - Animal feed, Cassava - Cassava pests, Cassava - Reference

Read more here: » Cassava: Encyclopedia II - Cassava - History and economic impact

In 2005, a poll of 2,000 people revealed that the carrot was Britain's 3rd favourite culinary vegetable. For the purposes of the European Union's "Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption" carrots can be defined as a fruit as well as a vegetable. This is because carrot jam is a Portuguese delicacy. A common urban legend is that carrots help with a persons night vision. It is believed that it was disinforma ...

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Carrot, Carrot - Uses, Carrot - History, Carrot - Cultivars, Carrot - Trivia

Read more here: » Carrot: Encyclopedia II - Carrot - Trivia

The root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and 50 to 80 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish; it breaks like a carrot's, and darkens quickly upon exposure to the air. (For this reason, the skinned root must be kept under water until it is ready to be cooked.) Even under refrigeration, the root's flavor spoils in a day or so, and therefore it ...

See also:

Cassava, Cassava - Description, Cassava - History and economic impact, Cassava - Processing, Cassava - Uses, Cassava - Pre-Columbian America, Cassava - Brazil, Cassava - Peru, Cassava - Africa, Cassava - India, Cassava - Indonesia, Cassava - Animal feed, Cassava - Cassava pests, Cassava - Reference

Read more here: » Cassava: Encyclopedia II - Cassava - Description

Common purées include: Mashed potatoes. Mashed pumpkin. Tomato purée (see also Tomato paste). Purée mongole (a mixed pea and tomato soup). Legume soups such as Pea soup, bean soup, lentil soup. Refried beans (made from red or black beans). Ful medames (fava beans). Bisque (shellfish). Apple sauce. Hummus (chickpea). A purée of some sort is the basic ingredient of these dishes: Cha ...

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Purée, Purée - Common purees

Read more here: » Purée: Encyclopedia II - Purée - Common purees