Kasiri: Difference between revisions
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{{Short description|Alcoholic beverage}} |
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{{About|the alcoholic beverage|other topics with similar names|Casiri (disambiguation){{!}}Casiri|and|Q'asiri (disambiguation){{!}}Q'asiri}} |
{{About|the alcoholic beverage|other topics with similar names|Casiri (disambiguation){{!}}Casiri|and|Q'asiri (disambiguation){{!}}Q'asiri}} |
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'''Kasiri''', also known as '''kaschiri''' and '''cassava beer''', is an [[alcoholic |
'''Kasiri''', also known as '''kaschiri''' and '''cassava beer''', is an [[alcoholic drink]] made from [[cassava]] by [[Indigenous peoples of the Americas|Amerindians]] in [[Venezuela]], [[Suriname]] and [[Guyana]]. |
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The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In [[Brazil]] and Suriname the cassava roots are chewed and expectorated, a process where the [[amylase]] [[enzyme]] in [[saliva]] turns the [[starch]] into [[sugar]]s and start [[fermentation]].<ref>{{cite book |last = Hornsey |first = Ian S. |title = A History of Beer and Brewing |publisher = Royal Society of Chemistry |location = Cambridge, UK |year = 2003 |pages = 26–28 |url = https://books.google.com/books?id=QqnvNsgas20C&q=cassava+beer&pg=PA27 |
The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In [[Brazil]] and Suriname the cassava roots are chewed and expectorated, a process where the [[amylase]] [[enzyme]] in [[saliva]] turns the [[starch]] into [[sugar]]s and start [[fermentation]].<ref>{{cite book |last = Hornsey |first = Ian S. |title = A History of Beer and Brewing |publisher = Royal Society of Chemistry |location = Cambridge, UK |year = 2003 |pages = 26–28 |url = https://books.google.com/books?id=QqnvNsgas20C&q=cassava+beer&pg=PA27 |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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[[Category:Native American cuisine]] |
[[Category:Native American cuisine]] |
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{{Alcoholic beverages}} |
{{Alcoholic beverages}} |
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{{drink-stub}} |
{{drink-stub}} |
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DR MEHRDAD kesiri nomber van in earth of the resole gods in iran and sahebzaman iranearth in age yars 2010 and 1389 aryaee 2571 suns |
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Revision as of 19:02, 21 January 2024
Kasiri, also known as kaschiri and cassava beer, is an alcoholic drink made from cassava by Amerindians in Venezuela, Suriname and Guyana.
The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In Brazil and Suriname the cassava roots are chewed and expectorated, a process where the amylase enzyme in saliva turns the starch into sugars and start fermentation.[1][2][3][4]
The juice can also be boiled until it becomes a dark viscous syrup called kasripo (cassareep).[4] This syrup has antiseptic properties and is used for flavoring.[4]
See also
References
- ^ Hornsey, Ian S. (2003). A History of Beer and Brewing. Cambridge, UK: Royal Society of Chemistry. pp. 26–28. ISBN 0-85404-630-5.
- ^ Cassava USDA plant guide plants.usda.gov
- ^ "Their staple food is cassava, from which they make cassava bread and brew kasiri, 'cassava beer'." Tribal cures for modern ailments By Manon van Vark in Surinam 28 August, 1999 BBC News news.bbc.co.uk
- ^ a b c www.tropilab.com
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DR MEHRDAD kesiri nomber van in earth of the resole gods in iran and sahebzaman iranearth in age yars 2010 and 1389 aryaee 2571 suns