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A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

Translated from Spanish into English it means "dough flour", an ingredient that is a powdered form of a dough made from dried hominy.

A snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

A snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables and grains.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.