Farina
Farina
Farina (/fəˈriːnə/) is a form of milled wheat often used in the preparation of hot cereal, puddings, and certain types of bread. The term is Latin in origin, stemming from the word "far" which translates to "meal" or "flour".
Etymology
The term "Farina" is derived from the Latin word "far", which means "meal" or "flour". It is the singular form of "Farrinae", which was a type of spelt, a species of wheat, that the Romans used to make porridge.
Usage
Farina is used in a variety of culinary applications. It is often cooked in boiling water to create a hot cereal, similar to Cream of Wheat. It can also be used in the preparation of certain types of bread, such as Pumpernickel, and in the creation of puddings.
Related Terms
- Semolina: A coarser type of milled wheat, often used in pasta and bread making.
- Cream of Wheat: A brand of farina-based hot cereal.
- Pumpernickel: A type of bread made with coarsely ground rye flour and, sometimes, farina.
- Porridge: A dish made by boiling grains or legumes in milk or water.
Health Benefits
Farina is a good source of iron and carbohydrates. It is often fortified with additional vitamins and minerals, making it a nutritious choice for breakfast or a snack.
External links
- Medical encyclopedia article on Farina
- Wikipedia's article - Farina
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