Why is grass jelly called grass jelly?
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Zoe White
Studied at the University of Barcelona, Lives in Barcelona, Spain.
As a cultural and culinary expert with a deep understanding of both Eastern and Western traditions, I have often explored the fascinating world of food and its namesakes. The naming of food items can be a delightful journey into history, culture, and the very nature of the ingredients themselves. Let's delve into the intriguing question of why grass jelly is called "grass jelly."
草冻，又称仙草冻，是一种源自中国的传统甜品。它的名字来源于其主要原料——草本植物凉粉草（学名：Mesona chinensis，又称Platostoma palustre）以及其独特的制作工艺。草冻的名字并不是指它含有真正的草，而是因为它的原料和最终呈现的质感而得名。
The term "grass" in "grass jelly" is derived from the primary ingredient used in its preparation, which is a type of herb known as Mesona chinensis or Platostoma palustre. This herb is commonly found in the wild and has been used for centuries in traditional Chinese medicine for its cooling properties. When the leaves and stems of this plant are boiled, they release a natural gum that, when combined with other ingredients like potassium carbonate and a little starch, forms a translucent, jelly-like substance. This is where the "grass" part of the name comes from, as it is made from the plant's "grassy" components.
The "jelly" part of the name is quite straightforward. It refers to the consistency of the final product. When the boiled mixture is cooled, it solidifies into a gelatinous mass that is similar to the texture of jelly. This is a common characteristic of many traditional Asian desserts, which often use natural gelling agents to create a wobbly, delightful texture that is both refreshing and satisfying to eat.
The process of making grass jelly is quite fascinating and involves several steps. First, the aged and slightly oxidized stalks and leaves of the Mesona chinensis plant are collected. These are then boiled for several hours with a solution of potassium carbonate, which acts as a gelling agent. A small amount of starch is also added to help thicken the mixture. As the mixture cools, it gradually takes on a jelly-like consistency, which is then cooled further to set.
Grass jelly is not only a popular dessert in many Asian countries but also has a reputation for being a healthy treat. It is often consumed as a cooling beverage, especially during the hot summer months, due to its natural ability to help lower body temperature. Additionally, it is sometimes used as an ingredient in various desserts and beverages, adding a unique texture and flavor to the dish.
In conclusion, the name "grass jelly" is a reflection of the plant from which it is derived and the characteristic texture of the final product. It is a testament to the ingenuity of traditional culinary practices and the deep connection between culture and the food we eat. As with many traditional foods, the name serves as a reminder of the origins and the journey that each ingredient takes from nature to the table.
草冻，又称仙草冻，是一种源自中国的传统甜品。它的名字来源于其主要原料——草本植物凉粉草（学名：Mesona chinensis，又称Platostoma palustre）以及其独特的制作工艺。草冻的名字并不是指它含有真正的草，而是因为它的原料和最终呈现的质感而得名。
The term "grass" in "grass jelly" is derived from the primary ingredient used in its preparation, which is a type of herb known as Mesona chinensis or Platostoma palustre. This herb is commonly found in the wild and has been used for centuries in traditional Chinese medicine for its cooling properties. When the leaves and stems of this plant are boiled, they release a natural gum that, when combined with other ingredients like potassium carbonate and a little starch, forms a translucent, jelly-like substance. This is where the "grass" part of the name comes from, as it is made from the plant's "grassy" components.
The "jelly" part of the name is quite straightforward. It refers to the consistency of the final product. When the boiled mixture is cooled, it solidifies into a gelatinous mass that is similar to the texture of jelly. This is a common characteristic of many traditional Asian desserts, which often use natural gelling agents to create a wobbly, delightful texture that is both refreshing and satisfying to eat.
The process of making grass jelly is quite fascinating and involves several steps. First, the aged and slightly oxidized stalks and leaves of the Mesona chinensis plant are collected. These are then boiled for several hours with a solution of potassium carbonate, which acts as a gelling agent. A small amount of starch is also added to help thicken the mixture. As the mixture cools, it gradually takes on a jelly-like consistency, which is then cooled further to set.
Grass jelly is not only a popular dessert in many Asian countries but also has a reputation for being a healthy treat. It is often consumed as a cooling beverage, especially during the hot summer months, due to its natural ability to help lower body temperature. Additionally, it is sometimes used as an ingredient in various desserts and beverages, adding a unique texture and flavor to the dish.
In conclusion, the name "grass jelly" is a reflection of the plant from which it is derived and the characteristic texture of the final product. It is a testament to the ingenuity of traditional culinary practices and the deep connection between culture and the food we eat. As with many traditional foods, the name serves as a reminder of the origins and the journey that each ingredient takes from nature to the table.
Works at the Global Health Initiative, Lives in New York, NY, USA.
Preparation. Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency.
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Harper Collins
QuesHub.com delivers expert answers and knowledge to you.
Preparation. Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency.
