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Statements

Subject Item
dbr:Cassareep
rdfs:label
Cassareep Cassareep
rdfs:comment
Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides use as a flavoring and browning agent, it is commonly regarded as a food preservative although laboratory testing is inconclusive. Cassareep ist der eingedickte, gewürzte Saft ausgekochter Maniokknollen und eine traditionelle Zutat der trinidadischen und der guayanesischen Küche.
foaf:depiction
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dbc:Food_ingredients dbc:Guyanese_cuisine
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dbr:Hydrogen_cyanide n4:Jar_of_cassareep.jpg dbr:Grenada dbr:Acetone_cyanohydrin dbr:Sugar dbr:Cayenne_pepper dbr:Clove dbr:Spice dbr:Cinnamon dbr:Guyana dbr:Suriname dbr:Corneal_ulcer dbr:United_States dbr:The_Pharmaceutical_Journal dbr:Guyanese_pepperpot dbr:Preservative dbr:Conjunctivitis dbr:Cassava dbr:Rum dbr:Antiseptic dbr:Thomas_Heazle_Parke dbc:Food_ingredients dbc:Guyanese_cuisine dbr:Salt dbr:Export dbr:Royal_Pharmaceutical_Society_of_Great_Britain dbr:Chili_pepper dbr:Molasses n4:Manihot_esculenta_dsc07325.jpg
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dbo:abstract
Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides use as a flavoring and browning agent, it is commonly regarded as a food preservative although laboratory testing is inconclusive. Cassareep ist der eingedickte, gewürzte Saft ausgekochter Maniokknollen und eine traditionelle Zutat der trinidadischen und der guayanesischen Küche.
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