Pesto where it is known as "pistou". In contrast with "pesto alla genovese", "pistou" is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included in a traditional "pistou" because no pine trees grow there to provide the nuts. "Pistou" is used in the typical "soupe au pistou", a hearty vegetable soup with "pistou" flavour. The sauce did not originally contain basil, however; instead, cheese and olive oil were the main constituents. Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves. It
Corn sauce cooking and drying process. Glutamic acid, alanine, and proline are the most abundant present amino acids. Other metabolites are ribotides, sugars, organic acids and γ-glutamyl-dipeptides, which are known to have taste-modulating properties. On labels listed as “Corn sauce” or "Fermented corn sauce" listing the used ingredients (corn starch, water, salt). The fermentation of food with "Corynebacterium" species is widely present in many parts of the world. The global exposure to these microorganisms in food fermentations assures its safe use and acceptance for food production globally. The question of toxicity of corn sauce was negated by toxicological studies. Corn sauce Corn