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Ingredient
creamy-white, granular flour with a slightly fermented flavour and sour taste made from fermented cassava tubers
creamy-white, granular flour with a slightly fermented flavour and sour taste made from fermented cassava tubers
1 compound identified — cross-referenced scientific databases
Highlighted compounds are flavor-active · "~pred" marks predicted edges · click to view molecular profile
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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Grain-free flour — tortillas, bread, baking for paleo diets
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Artisan bread baking with natural fermentation
Korean fine dining meets home cooking — Michelin chef's traditional recipes
“LAB dominated the microflora of garris samples, and the major genera were Lactobacillus (74%), followed by Lactococcus (12%), Enterococcus (10%) and Leuconostocs (4%).”
lactic acid bacteria (LAB) → dominate → microflora of garris samples
“In the South West and Eastern region (where Yorubas and Igbos are the dominant ethnic groups), staple foods are yam and cassava by-product (garri, fufu and lafun).”
staple food → is → yam and cassava by-product (garri, fufu and lafun)