Los Angeles Kosher Restaurants

Sugarcane, is any of six to thirty-seven species (depending on taxonomic system) of tall perennial grasses of the genus Saccharum (family Poaceae, tribe Andropogoneae). Native to warm temperate to tropical regions of Asia, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six meters (six to nineteen feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids. Brazil produces about one-third of the world’s sugarcane.

Sugar cane is grown in over 110 countries. Sugar cane products include table sugar, Falernum, molasses, rum, cachaça (the national spirit of Brazil), and ethanol.

Sugarcane is indigenous to tropical South Asia and Southeast Asia. Different species likely originated in different locations with S. barberi originating in India and S. edule and S. officinarum coming from New Guinea. Crystallized sugar was reported 5,000 years ago in India.

Apart from being the source of sugar, sugarcanes are also consumed in the raw form, especially in India. The juice from sugarcane is also very healthy and is loaded with a range of essential nutrients. Cane juice is a natural high-energy drink, which makes it a healthy alternative to refined sugar added drinks.

Sugarcane, being low on glycemic index, helps keep the body fit and healthy. It has been found to be very beneficial for preventing as well as treating sore throat, cold and flu. Since sugarcane has no simple sugar, it can be enjoyed by diabetics without any fear. However, they intake should still be limited for people suffering from type-2 diabetes. Being alkaline in nature, sugarcane juice helps the body in fighting against cancer, especially prostate and breast cancer. Sugarcane provides glucose to the body, which is stored as glycogen and burned by the muscles, whenever they require energy. Therefore, it is considered to be one of the best sources of energy.

You can find authentic Kosher Sugarcane Juice on many Kosher Restaurants in Los Angeles.

Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. The only variety of Shoepeg corn available today is Country Gentleman.

Shoepeg corn is popular in some regions of the United States, particularly in the South. An early promoter of canned shoepeg corn was Malcolm Mitchell of Maryland — his Mitchell’s Shoepeg Sweet Corn is a brand still available today.

The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes. The corn was named for its peg-like shape. Shoepeg has smaller kernels and is sweeter than yellow corn.

Shoepeg corn is a common ingredient in salads and corn dishes throughout the Southern United States, but is relatively unknown in other areas of the country. It is on rare occasions available fresh in some areas, but it is most often canned.

You can find authentic Kosher Shoepeg Corn on many Kosher Restaurants in Los Angeles.

Sweet corn (Zea mays convar. saccharata var. rugosa) (indian corn, sweetcorn, sugar corn, pole corn,corn) is a variety of maize with a high sugar content and prepared as a vegetable. Sweet corn is the result of a naturally-occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernels become tough and starchy.

Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called Papoon) to European settlers in 1779. It soon became a popular vegetable in southern and central regions of the United States.

Cooked sweet corn has significant antioxidant activity, which has been suggested to reduce the chance of heart disease and cancer, although this has not been definitively proven in practice. “There is a notion that processed fruits and vegetables have a lower nutritional value than fresh produce. Those original notions seem to be false, as cooked sweet corn retains its antioxidant activity, despite the loss of vitamin C,” says Rui Hai Liu assistant professor of food science at Cornell University. Cooked sweet corn also releases increased levels of ferulic acid, which provides health benefits, such as battling cancer. When it is cooked it, it releases ferulic acid and what it looses is vitamin C, but it gives ferulic acid and total antioxidant activity.

You can find authentic Kosher Sweet Corn on many Kosher Restaurants in Los Angeles.

Maize (Zea mays L. ssp. mays, pronounced /ˈmeɪz/; also known in many English-speaking countries as corn), is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times. The Aztecs and Mayans cultivated it in numerous varieties throughout central and southern Mexico, to cook or grind in a process called Nixtamalization. Later the crop spread through much of the Americas. Maize is the most widely grown crop in the Americas.

The term maize derives from the Spanish form of the indigenous Taino word maiz for the plant. This was the term used in the United Kingdom and Ireland, where it is now usually called “sweet corn”, the most common form of the plant known to people there.

Maize and cornmeal (ground dried maize) constitutes a staple food in many regions of the world. Maize meal is made into a thick porridge in many cultures: from the polenta of Italy, the angu of Brazil, the mămăligă of Romania, to mush in the U.S. or the food called sadza, nshima, ugali, and mealie pap in Africa. Maize meal is also used as a replacement for wheat flour, to make cornbread and other baked products.

Maize is a major source of starch. Cornstarch. Maize is also a major source of cooking oil (corn oil) and of maize gluten. Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener; and also fermented and distilled to produce grain alcohol.

You can find authentic Kosher Maize on many Kosher Restaurants in Los Angeles.