Techniques
Amazonian Cashew Roasting
BAKING
Amazonian Cassava Bacterization
FERMENTATION
Jungle Vine Extract Boiling (Nixi Pae)
CONCENTRATION
Chonta Palm Weevil Cooking (Suri)
PRESERVATION
Clay-Baked Fish (Mojarra en Barro)
THERMAL
Tarubá
FERMENTATION
Achiote Seed Coloring
THERMAL
Clay-Encased Roasting
THERMAL
Amazonian Black Wasp Honey Ferment
FERMENTATION
Amazonian Sour Leaf Fermentation
FERMENTATION
Chonta Palm Grub Roasting (Amazon)
CONCENTRATION
Cassava Toxin Leaching
FERMENTATION
Amazonian Leaf-Wrap Cooking (Patarashca)
THERMAL
Amazonian Cassava Beer
FERMENTATION
Cacao Bark Infusion
THERMAL
Achiote Seed Infusion
CONCENTRATION
Amazonian Cassava Fermentation
FERMENTATION
Amazonian Leaf-Wrap Steaming (Maito)
MECHANICAL
Amazonian Casabe Aging
PRESERVATION
Jungle Vine Extracts (Ayahuasca Admixtures)
CONCENTRATION
Brazilian tacacá preparation
CONCENTRATION
Clay-Baked Fish (Pescado en Bija)
PRESERVATION
Pei (Cassava Ferment)
FERMENTATION
Guarapo Extraction
FERMENTATION