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Revision as of 19:05, 14 October 2015 by GrammarEnthusiast (talk | contribs) (continued creating article)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) This article is about the Andean barley-based drink. For the Mesoamerican corn-based drinks, see Pinole and Pinolillo.
_and_pinol_mix_(in_tin).jpg) Pinol (in tin with scoop) beside a bag of plain máchica and a mug of milk | |
| Country of origin | Ecuador |
|---|---|
| Color | Tan to brown |
| Flavor | Anise, cinnamon, clove |
| Ingredients | Máchica, panela, milk or water, spices |
| Related products | Pinole |
Pinol or piñol is a traditional hot beverage of Ecuador, made from máchica (toasted barley flour) and panela (unrefined sugar) with spices.
History
The invention of pinol is attributed to Rafael Emilio Madrid of Salcedo, Ecuador. As the story goes, Madrid was inspired by watching laborers sucking on pieces of panela, and decided to grind panela and mix it with máchica and spices.
The Madrid family's factory, built in the 1950s and located in San Rafael, Ecuador, originally used a millstone to manufacture its pinol mix.
As of 2009, a fourth generation of Madrid's family was still involved in producing pinol mix.
Ingredients
The mix sold for preparing pinol consists of finely-ground panela, a form of unrefined cane sugar; máchica, toasted barley flour; and ground spices, usually including anise, cinnamon or ishpingo, cloves and/or peppercorns. Some preparations of pinol may also include quinoa.
Preparation
Pinol is usually prepared using milk or soymilk, but water or fruit juice may also be used. The procedure is similar to that used to make hot chocolate from milk and cocoa powder rather than hot water and a mix.
Availability
Ready-to-drink pinol can be purchased at shops and ice cream parlors in Salcedo, where it is consumed by both local residents and tourists.
A number of manufacturers besides the company founded by Rafael Emilio Madrid now produce pinol mix as well.
References
- ^ "El Tradicional Pinol" [Traditional Pinol]. La Hora (in Spanish). 10 May 2009. Retrieved 14 October 2015.
- ^ "Molido y Procesado" [Milling and Processing]. RicoPinoldeSalcedo.com (in Spanish). Retrieved 14 October 2015.
- ^ Rivadeneira, Felipe (2010). "Gastronomia de Salcedo" [Cuisine of Salcedo]. EcuadorinMediato.com (in Spanish). Retrieved 14 October 2015.
- ^ Espín de Rivera, Susana; Rivadeneira, Miguel, eds. (2008). La Cebada: Un Cereal Nutritivo: 50 Recetas para Preparar [Barley: A Nutritious Cereal: 50 Recipes to Prepare] (in Spanish). Quito: Instituto Nacional Autónomo de Investigaciones Agropecuarias. p. 47. Retrieved 14 October 2015.
El pinol puede servirse como postre batiendo en leche tibia.
- ^ "Pinol de Quinua" [Pinol with Quinoa] (PDF). DeLaMataALaOlla.WordPress.com (in Spanish). Retrieved 14 October 2015.
- Carrillo Gonzáles, Diego Dimitri (2010). Elaboracion de una bebida láctea saborizada con pinol [Development of a milk drink flavored with pinol] (Thesis) (in Spanish). Universidad Técnica de Ambato. Retrieved 14 October 2015.
- Cazar Proaño, Luis; Cobos Morán, Alex; Acosta Dávila, Sandra (2011). "Diseño del Proceso de una Bebida Líquida a Base de Cereales Ecuatorianos: Soya y Cebada, como Complemento Alternativo en Dietas de Alto Gasto" [Process design of a liquid drink made of Ecuadorian grains: Barley and soya as an alternative supplement in diets high in energy expenditure] (PDF) (in Spanish): 1–6. Retrieved 14 October 2015.
{{cite journal}}: Cite journal requires|journal=(help) - Pinol: Ground Toasted Barley (product label), Guayaquil: La Cholita,
Se puede servir como colada batiendo con leche caliente.