Panama hat been made in Panama. They originated in Ecuador where they are made to this day. Historically, throughout Central and South America, people referred to Panama hats as “Jipijapa,” “Toquilla,” or “Montecristi” hats at the time (the latter two phrases are still in use today). Since the name "Panama hats" logically implies these hats come from Panama, Ecuador rarely receives credit for the invention or production of this famous hat.Ecuador's low tourism and international trade levels during the 1850s prompted hat makers to take their crafts to the busy trade center of Panama. There, the hat makers were able to sell
Zhingyalov hats in preparing a good zhingyalov hats is the greens' composition. Tasteless leaf vegetables and herbs with less pronounced taste make up the base of the stuffing, examples include lettuce, spinach, atriplex, beet greens, chickweed, shepherd's-purse, viola leaves and suchlike plants. Herbs with peculiar taste (chervil, urtica, allium), sour (rumex) or spicy (laserpitium) ones are needed in smaller quantities; bitter-tasting greens as taraxacum should be sparse. Additionally the stuffing might contain bryndza and fried onions. After stuffing, zhingyalov hats is fried for around 10 minutes on a special griddle called "saj" or "sajin" (), or in a tandoor for a couple