Definition of Clotted cream and Cashew Butter
Do you know What is Clotted cream and Cashew Butter. If you are looking for the definition of Clotted cream and Cashew Butter or want to know what is Clotted cream and Cashew Butter?, then this is where you will fetch your answers. Well, in simple terms Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". While Cashew butter is a food spread made from raw or roasted cashews. It is rich and creamy in flavour and when stored the oils and solids separate easily requiring it to be mixed before each use. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Cashew Butter is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clotted cream bears Not Available flavor with a Not Available aroma whereas Cashew Butter has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Cashew Butter is traced back to American, Brazil.