Glossary P

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Pazham Puzhungiyathu refers to steamed or boiled banana plantain which is usually served as breakfast food in Kerala, India. It is often served with Puttu and sweetened Rava Upma.

Pazham is the Malayalam word for Banana and Pazham Puzhungiyathu means steamed bananas/plantains in Malayalam. There are different varieties of bananas in India used for cooking (frying, steaming, etc).

The last 2 pictures are steamed banana (Pazham Puzhungiyathu) eaten with Atta Puttu for morning meal or breakfast in Allepey, Kerala, India.

Atta Puttu with Pazham

Atta Puttu eaten with Pazham Puzhungiyathu (Steamed banana/Plantain). Breakfast food in Allepey, Kerala, India

Deutsch: Kaki / Español: Caqui / Português: Caqui / Français: Kaki / Italiano: Cachi

Persimmon is a type of fruit that comes from trees belonging to the genus Diospyros. Known for their bright orange color and sweet, honey-like flavor when ripe, persimmons are popular in many parts of the world, especially in East Asia, where they originated.

Deutsch: Payasam / Español: Payasam / Português: Payasam / Français: Payasam / Italiano: Payasam

Payasam is a traditional South Indian sweet dish, a type of pudding typically made during festivals and special occasions. It is especially popular in the states of Kerala and Tamil Nadu and forms an essential part of celebratory meals like the Onam Sadya.

Deutsch: Puebla / Español: Puebla / Português: Puebla / Français: Puebla / Italiano: Puebla

Puebla in the food context refers to the culinary traditions and dishes originating from the state of Puebla in Mexico. Known for its rich and varied cuisine, Puebla has made significant contributions to Mexican gastronomy, with many of its dishes recognized both nationally and internationally.

Deutsch: Pinangat / Español: Pinangat / Português: Pinangat / Français: Pinangat / Italiano: Pinangat

Pinangat is a traditional Filipino dish from the Bicol region, known for its rich coconut milk base and the use of taro leaves, chili, and meat or fish. It is a type of stew or wrap that highlights the robust flavors of sour and spicy elements, typical of Bicolano cuisine.

Pinangat is another variety of laing wherein instead of just using shredded taro leaves, ground pork is wrapped inside the leaves and tied securely with a coconut leaf. Each packet is made up of up to three taro leaves enveloping the filling. Camalig in Albay (Camarines Sur) is identified as the best place to get pinangat in all of Bicol.

Deutsch: Pancit Miki / Español: Pancit Miki / Português: Pancit Miki / Français: Pancit Miki / Italiano: Pancit Miki

Pancit Miki is another variant of the broad family of noodle dishes in Filipino cuisine, distinguished by its use of fresh, thick egg noodles known as Miki. Unlike Pancit Canton, which typically uses dried noodles, Pancit Miki's fresh noodles lend a distinctive chewy texture to the dish. This dish is often stir-fried with a variety of meats, such as chicken, pork, or seafood, and mixed with an assortment of vegetables like cabbage, carrots, and sometimes mushrooms. The seasoning, similar to other pancit dishes, can include soy sauce, fish sauce, or oyster sauce, adjusted to the cook's taste preference.

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