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1A drought-resistant plant of the pea family, which is grown as a vegetable and fodder crop and as a source of guar gum, native to dry regions of Africa and Asia.Also called cluster bean
- ‘The guar, or cluster bean, provides a gum that has 8 times the thickening power of cornstarch.’
- ‘He said cultivation of paddy and bajra would receive a boost from the rain and added that the rain would also do good to cotton and guar crops.’
- 1.1 A fine powder obtained by grinding guar seeds, which has numerous commercial applications, especially in the food industry, where it is used as a thickener and a binder.
- ‘He took 300 kilograms of guar gum, a thickening agent found in salad dressing, and dumped it into a 25-meter swimming pool on campus.’
- ‘‘Gluten free’ flour and bread are available and usually contain starch from maize or rice, with some of the elastic properties of gluten being provided by guar gum or similar substances.’
- ‘The use of guar gum for weight loss should be discouraged because of its lack of efficacy.’
- ‘He now uses a separate fridge to store his soy protein and guar gum staples, stacking them neatly in rows of plastic containers.’
- ‘Psyllium, pectin and guar gum can all lower cholesterol.’
- ‘To cook these wheat alternatives with non-glutinous ‘flours’ such as rice flour, or (my personal favourite) nut flours, you need to add a binding agent, such as an extra egg, guar gum or xantham gum.’
- ‘Gums with branched chains such as the gums arabic, tragacanth, karaya (from Sterculia urens, of tropical Asia), guar, and locust bean, form tacky dispersions and in favourable conditions, strong gels.’
- ‘Soluble fibers occur in guar gum, beans, apple and grapefruit pectin, and sea vegetables.’
- ‘While neither sugar beet fiber nor inulin had a metabolic effect on the dogs, guar gum resulted in decreased postprandial insulin and fasting cholesterol.’
- ‘Evidence of guar's cholesterol benefits is now well established.’
- ‘Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet.’
- ‘Agar and gelatin were tested, as was guar gum, which forms a thick hydrocolloid but does not gel.’
- ‘For example, guar gum has a mass of over a megadalton but it does not crosslink.’
- ‘Other gums used to a lesser extent might include guar, xanthan and alginate.’
Late 19th century: from Hindi guār.
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