Glossary P
Deutsch: Fasan / Español: Faisán / Português: Faisão / Français: Faisan / Italiano: Fagiano
Pheasant in the context of food refers to the meat of the bird from the Phasianidae family, commonly consumed as a game bird. Pheasant is prized for its rich, distinctive flavor and lean meat, making it a popular choice for gourmet dishes and traditional game cuisine. The bird's meat is often considered a delicacy and is frequently featured in fine dining and festive meals.
Deutsch: Pfirsich / Español: Durazno / Português: Pêssego / Français: Pêche / Italiano: Pesca
Peach is a fruit known for its soft, fuzzy skin, sweet aromatic flesh, and a wooden pit in the center. It belongs to the genus Prunus, which also includes cherries, apricots, almonds, and plums.
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.
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