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Avena is a genus of Eurasian and African plants [5] in the grass family. Collectively known as the oats, they include some species which have been cultivated for thousands of years as a food source for humans and livestock. [6] They are widespread throughout Europe, Asia and northwest Africa. Several species have become naturalized in many ...
Harina P.A.N. is used to make the maize flour dough also known as "masa de arepa" or "Masarepa", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, bollos Pelons, and several Colombian dishes. Harina PAN is commonly found in varieties made from white and yellow corn. It contains no additives or gluten and is considered ...
Avena sativa subsp. byzantina (K.Koch) Romero Zarco. Avena byzantina, red oats, is a species of cultivated oat native to Greece, Turkey, Cyprus, the Transcaucasus, Iran, and Saudi Arabia. [2] Cultivated for thousands of years, it is better suited to warmer conditions than white or common oats ( Avena sativa ), but is often sown as a no‑till ...
Avena sterilis is a stout, broad-leaved grass that grows up to 1.5 m (4 ft 11 in) tall. At maturity, it has leaf blades that are up to 60 cm (24 in) long, and 6–14 mm (0.24–0.55 in) wide. [3] Florets. It has an inflorescence that is either an equilateral or a slightly one-sided panicle. The spikelets usually have 3 florets, [2] but can have ...
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Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is very popular in the Colombian department of Valle del Cauca.
Avena hirsuta. Avena barbata is a species of wild oat known by the common name slender wild oat. It has edible seeds. It is a diploidized autotetraploid grass (2n=4x=28). [1] Its diploid ancestors are A. hirtula Lag. and A. wiestii Steud (2n=2x=14), which are considered Mediterranean and desert ecotypes, respectively, comprising a single ...
baking powder, salt, shortening, water. Pan de campo is a flatbread with a name that is thought of as country bread, camp bread, or cowboy bread. [1] The bread was a regional staple of cowboy and vaqueros of southern Texas. [2] Celebrated in several southern Texas festivals, it was named an official symbol of Texas in 2005.