Brazilian Cooking Terms and Ingredients Made Easy
Part 2 - Starches (And other powder type things)
So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to send me an email!
Starches
- Farinha de Milho - Cornmeal
- Farinha de Arroz - Rice Flour
- Germe de Trigo - Wheat Germ
- Farinha Integral - Whole Wheat Flour
- Cremo de Tártaro - Cream of Tartar
- Bicarbinato de Sodio - Baking Soda
- Fermento em po Quimico - Baking Powder
- Fermento Biologico - Baking Yeast
- Farinha de Milho - Corn Flour
- Farinha de Rosca - Bread Flour used for coating (such as coxinhas)
- Farinha de Mandioca - Yucca/Cassava/Mandioca Flour (used for Farofa)
- Polvilho avedo - Flour made from Mandioca juice
- Polvilhol doce - also flour from Mandioca juice (used for Pão de Queijo)
- Aveia - Oatmeal
- Farinha de Aveia - Oatmeal Flour
