Pozol
Pozol
Pozol (pronounced: /poʊˈzoʊl/) is a traditional beverage originating from the Mesoamerican region, specifically from the Mexican states of Chiapas and Tabasco. It is made from fermented maize dough, known as nixtamal, and often flavored with cacao.
Etymology
The term "Pozol" is derived from the Nahuatl word "pozolli", which can be translated to "foamy". This is in reference to the frothy appearance of the beverage when it is prepared.
Preparation
Pozol is prepared by dissolving the nixtamal dough in water. The mixture is then left to ferment, a process that can take from a few hours to several days depending on the desired taste. Once fermented, the beverage can be consumed as is or flavored with cacao or other ingredients.
Cultural Significance
Pozol has a significant cultural importance in the regions where it is consumed. It is often used in religious ceremonies and is considered a staple food in many rural communities. The beverage is also known for its nutritional value and its ability to provide sustenance during long journeys.
Related Terms
External links
- Medical encyclopedia article on Pozol
- Wikipedia's article - Pozol
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