Flours
Polvilho Azedo
Brazil
Sour cassava starch that gives Brazilian cheese breads and biscuits their airy, crisp structure.
Original eatfuls sticker artwork
What it is
A closer look at Polvilho Azedo.
Sour cassava starch that gives Brazilian cheese breads and biscuits their airy, crisp structure.
What to look for
Know it when you find it.
Fine white sour cassava starch sold in paper bags; hydrated and baked it gives cheese bread its airy tang.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Polvilho Azedo.
Brazil
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Tunisia
Bsissa
بسيسة
Roasted barley or wheat ground with chickpeas, fenugreek and spices into a flour, mixed with olive oil and dates or with water into a drink.
Amazonas, French Guiana
Couac
Roasted cassava semolina/grits; grated cassava pressed to remove toxic cyanide juice, dried, crumbled, sieved, and roasted on a steel plate; yellow to gray to white; eaten like bread at every meal; an Amerindian legacy; long shelf life.
Nauru
Ekareba
Pandanus paste further dried in an earth oven and pounded into flour; mixed with water to create a drink or used in cooking; a vital survival food during droughts; the ultimate preservation of pandanus fruit; represents the ingenuity of Nauruan food preservation in a resource-scarce environment.
Ghana
Beninese Gari
Gari
Roasted fermented cassava granules; consumed dry, with water, or as paste (piron); a versatile cassava product; the instant food of Benin; eaten with sauce or as a snack.
Ecuador
Máchica
Máchica is finely milled roasted barley flour stirred into coladas, pinol-like drinks, porridges or simple snacks.
Papua New Guinea
Sago Flour
Starch flour extracted from the sago palm pith — the essential carbohydrate of PNG's lowland and river communities, used in pancakes, dumplings, puddings, and nangu.
Tibet, Bhutan
Tsampa
糌粑
Roasted barley flour, the staple of the Tibetan plateau, mixed with tea and butter into a dough.
Bahia, Brazil
Abará
A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.