Guar gum is a galactomannan, and is primarily the ground endosperm of guar beans. It is normally produced as a free flowing, pale, off-white coarse to fine ground powder. Guar gum is economical because it has almost 8 times the water-thickening potency of cornstarch – which makes it efficient as an emulsifier and stabiliser. It is commonly used in baked goods, dairy produce, dressings and sauces and in dried soups, desserts and so on. It has the E-number E412.
The guava is a fruit which originated in Central America and the West Indies and has the external appearance of an apple or pear. The large, pale, yellow-skinned ones are the best. Its heady fragrance perfumes many drinks and desserts or it is eaten as a fruit, dipped in either sugar or salt. In Thailand they are in season all year round.
A dish similar to a cassoulet, with beans and pork cuts. I have also heard this described as a dish of beans layered in a pot with vinegar and flavourings and then fermented.
Guernseys are a docile breed of dairy cow producing golden milk high in beta-carotene with a high butterfat content (5%) and a yield of around 6000 litres a year.
