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pinole
EntityQ871316· pop 10· linked from 212 articles

Also known as fororo, pinol

Pinole, also called pinol, is roasted ground maize. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. For example, it can be mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices, to make a beverage called pinolillo. The name comes from the Nahuatl word pinolli, meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. Pinole is considered

Key facts

Food.image
Milk,_machica_(in_bag)_and_pinol_mix_(in_tin).jpg
Food.caption
Pinole (in tin) and milk
Food.type
Ingredient
Food.region
Latin America
Food.creator
<!-- or
Food.creators
-->
Food.main_ingredient
Maize and cacao
Food.serving_size
100 g
Food.similar_dish
Gofio
Food.no_recipes
false

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Wikidata facts

Image
Milk, machica (in bag) and pinol mix (in tin).jpg
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Commons category
Pinole
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~3 min read

Article

9 sections
Contents
  • Nutritional content
  • Uses
  • Tarahumara people
  • In other folklore
  • Commercial products
  • See also
  • References
  • Further reading
  • External links

Pinole, also called pinol, is roasted ground maize. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. For example, it can be mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices, to make a beverage called pinolillo. The name comes from the Nahuatl word pinolli, meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. Pinole is considered the national beverage of Nicaragua.

== Nutritional content == thumb|right|250px|Clay casserole with pinole

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