Noun
/ˈtʃaɪ.nə ɡræs/
"China grass" refers to a type of gelatinous substance derived from agar, which is obtained from certain species of red algae. It is used primarily in cooking, especially in Asian cuisine, as a vegetarian substitute for gelatin. The term is commonly encountered in culinary contexts and may be used both in written recipes and oral discussions about food.
The frequency of use for "China grass" is moderate, primarily found in contexts related to cooking and food preparation. It is more prevalent in written form, especially in food blogs, cookbooks, and recipe websites.
China grass can be used to make delicious desserts.
(China grass se pueden hacer deliciosos postres.)
In many Asian dishes, China grass serves as a vegan alternative to animal gelatin.
(En muchos platos asiáticos, el China grass sirve como una alternativa vegana a la gelatina de origen animal.)
To prepare the jelly, you need to soak the China grass in water before cooking it.
(Para preparar la gelatina, necesitas remojar el China grass en agua antes de cocinarlo.)
While "China grass" is not frequently used in idiomatic expressions, it does play a role in culinary references. Here are some sentences that exemplify its role in descriptive expressions related to cooking:
Using China grass in your pudding recipe can give it a wonderful texture.
(Usar China grass en tu receta de pudín puede darle una textura maravillosa.)
For a refreshing summer dessert, consider making a fruit salad with China grass.
(Para un postre refrescante de verano, considera hacer una ensalada de frutas con China grass.)
In India, many sweets are prepared using China grass, making them vegetarian-friendly.
(En India, muchos dulces se preparan usando China grass, haciéndolos aptos para vegetarianos.)
In desserts, replacing regular gelatin with China grass is a popular trend among health-conscious chefs.
(En los postres, reemplazar la gelatina regular con China grass es una tendencia popular entre los chefs preocupados por la salud.)
The term "China grass" stems from the historical export of agar from China, where it has been used in culinary practices for centuries. The name reflects the geographic origin of the product and its discovery by Western cultures that began to import it.
Overall, "China grass" is a specific culinary term that highlights the unique applications of agar in various cuisines, particularly in vegetarian and vegan diets.