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Gurzil Dispels the Darkness

Subject: Religion

(Libya) Gurzil, the sun god, was worshiped among the Huwwara of Tripolitania well into the eleventh century, long after the Arab conquest. This deity was a protector, a guide, ...

albariño

albariño   Quick reference

The Diner’s Dictionary (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

...which means literally in Spanish ‘white (wine) from the Rhine’. It was probably brought to Spain in the twelfth century by Cluniac monks, and may well be a clone of the riesling grape. Its fresh, fragrant style helped considerably towards the end of the twentieth century in dispelling the negative image of Spanish white wines as heavy, over-oaked, and often...

Borage

Borage   Reference library

The Oxford Book of Health Foods

Reference type:
Subject Reference
Current Version:
2009

...They turn pink on contact with acids (lemon juice or vinegar). The flowers are also made into a syrup, or candied as cake decorations. Claims and folklore Borage has been part of European herbal medicine for centuries – the leaves and flowers steeped in wine were once said to dispel ‘melancholy’. It has also been suggested that extracts: give relief to symptoms of rheumatism, colds, and bronchitis; can induce sweating and diuresis; increase breast milk production in women; act as a remedy in breast cancer and facial cancer; and improve dry skin conditions....

ngapi nut

ngapi nut   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...Burma (where its name indicates that it smells like the Burmese fermented fish paste, ngapi ) and Indonesia. The wine-red young shoots and the flowers are also eaten. The ‘nuts’, which are seeds borne in large pods, are served as a side dish in Java. Their offensive smell is dispelled when they are cooked. A popular treatment is to cook ripe seeds and then pound them into flat cakes which are sun-dried, fried, sprinkled with salt, and served as one of the side dishes called emping ( see gnetum...

goosefoot

goosefoot   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...cultivated. One exception is quinoa , a S. American species grown for its seeds. Common goosefoots whose leaves are eaten are described under good king henry , fat hen , and orach . Most goosefoots are available all the year round, and their somewhat bitter taste can be dispelled by cooking the leaves in one or two changes of water, after which the flavour is mild and...

hogweed

hogweed   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...leaves may be boiled and eaten as a green vegetable, and when just sprouting from the ground resemble asparagus in flavour. The experiment is, however, seldom tried, owing to the ignorance of those to whom such an addition to the table would be a benefit and luxury. Efforts to dispel the ignorance have not made much headway although Phillips ( 1983 ) followed Mrs Lankester ’s advice, and pronounced hogweed shoots to be ‘unequivocally one of the best vegetables I have...

urd

urd   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...bean. Moreover urd beans are not all black (as their alternative name ‘black gram’ would suggest), but may be green (the green ones are smaller and ripen later than the black ones); and green gram is one of the alternative names for mung bean. However, any possible confusion is dispelled when the two small pulses are peeled and split, thus becoming dal instead of gram , for the urd is then seen to be white inside while the mung is yellow. Urd has a good flavour, but is a notably solid foodstuff, needing longer cooking than most other small pulses, and...

water hyacinth

water hyacinth   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

... Burkill ( 1965–6 ) suggests that the plant is handicapped by the name bunga jamban , which refers to its luxuriant growth in the vicinity of latrines. Ochse ( 1981 ) observes that it is eaten in Java but that its tendency to cause itching when eaten raw is not entirely dispelled by cooking; and it seems that Indonesians would anyway prefer other herbaceous waterplants, such as Monochoria spp, which are free of problems. However, the buds of the water hyacinth are appreciated in parts of the Philippines, as Gilda Cordero-Fernando ( 1976 ) explains:...

akee

akee   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014
Subject:
Society and culture, Cookery, Food, and Drink
Length:
342 words
Illustration(s):
1

...cream-coloured aril (seed coat). This aril is the only edible part; the rest of the fruit is not safe to eat. Morton ( 1987 ) states that the toxin (hypoglycin, a propionic acid) has been shown to reside in the seeds and in unripe arils. What is in the unripe arils is largely dispelled by light when the fruit splits, but what is in the seeds remains; squirrels never eat the seeds. The akee is to be eaten at the peak of ripeness, just after the capsule splits, an occurrence which is often followed by a race between man and bird to reach the succulent fruit...

Balti

Balti   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...popularity. However, even with allowance made for this the spread of the Balti houses has been remarkable. The distinguishing features of Balti food have been well defined by Chapman ( 1993 ), who opens the introduction to his excellent, and amusing, book on the subject by dispelling any possible misapprehension that the whole Balti phenomenon belongs to the realm of fantasy: ‘There really are Balti people who live in Baltistan. Once it was a kingdom complete with its own royals. Now it is the northernmost part of Pakistan.’ He explains that the term...

red peppercorns

red peppercorns   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

...it was first introduced for its decorative quality, it is from Réunion that the red peppercorns of commerce chiefly come. They are exported as ‘baies roses de Bourbon’, then processed and packed in France as red or pink peppercorns. It was Alexandra Hicks ( 1982 ) who first dispelled confusion about the nature of these ‘peppercorns’. She explained that there had been two reasons for it. First, the berries of Piper nigrum , the ones which become true peppercorns, do go from a green to a red stage as they ripen (although they are normally picked when green)....

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