pinole
Sign in to saveAlso known as fororo, pinol
Pinole, also called pinol, is roasted ground maize. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. For example, it can be mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices, to make a beverage called pinolillo. The name comes from the Nahuatl word pinolli, meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. Pinole is considered
Key facts
- Food.image
- Milk,_machica_(in_bag)_and_pinol_mix_(in_tin).jpg
- Food.caption
- Pinole (in tin) and milk
- Food.type
- Ingredient
- Food.region
- Latin America
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- Maize and cacao
- Food.serving_size
- 100 g
- Food.similar_dish
- Gofio
- Food.no_recipes
- false
via Wikipedia infobox
~3 min read
Encyclopedic overview
9 sectionsContents
- Nutritional content
- Uses
- Tarahumara people
- In other folklore
- Commercial products
- See also
- References
- Further reading
- External links
Pinole, also called pinol, is roasted ground maize. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. For example, it can be mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices, to make a beverage called pinolillo. The name comes from the Nahuatl word pinolli, meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. Pinole is considered the national beverage of Nicaragua.
== Nutritional content == thumb|right|250px|Clay casserole with pinole
Excerpted from Wikipedia’s “pinole” article, available under the CC BY-SA 4.0 licence.